In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)

http://tinypic.com/view.php?pic=fx4d1z&s=3


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.

If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.

If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?

The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.

If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?

The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.

Thanks
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.

If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?

The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.

Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article , Charlie wrote:

On Wed, 21 May 2008 17:57:23 -0700, Billy wrote:


Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden.

Whoa, Hoss....this confuses me, this replacement thing. Did you
harvest the whole chard plant, root and all?
Root and all. It was from a mesclun salad mix that included chard.
I need the room for my regular lettuce. I already have a designated area
for the chard.

Speaking of greens, have you tried Mizuna? It is receiving 100% in
this household, even Lovey, who has a , uhhh, very sensitive palate and
lots of taste buds, has given it the thumbs up. It is very prolific.

Strangly, I have a packet of mizuna but I haven't sprouted it yet.
But then the summer is young.

This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.

Charlie

How's thing goin' out in the "Skunk Works"? Yo plants jumpin' up and
givin' you a minstrel show? Anything lookin' different?

Whoa, have I got a book for you. "Stolen Harvest: The Hijacking of
the Global Food Supply" by Vandana Shiva. Sound like anybody you
know? I've only finished the introduction and this lady is already
going for the groin.
http://www.amazon.com/Stolen-Harvest...y/dp/089608607
0/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1211432791&sr= 1-1
I'm only halfway through, "In Defense of Food", which the library
gave me two weeks to read. But "Stolen Harvest" has stolen my heart)
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.

--
Wilson N45 W67

Wilson wrote:
sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just
blanche it (3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was
used as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and 6
Mammoth sunflowers. Temps are cooling here and I covered the peanuts
with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.

sometime in the recent past George Shirley posted this:
Wilson wrote:
sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is
about
8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just
blanche it (3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was
used as an accompaniment to our dinner, the other 1/4 used in salad).
Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came
out of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk
too? Never considered eating it raw. Funny the ruts one can get into.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.
Although my grandfather always seemed to have chard in his garden, we never
ate the leaves - always just boiled the stalks and had them with a white
sauce with butter. Thanks

--
Wilson N45 W67

In article ,
Wilson wrote:

sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook wrote:

That is 1/2
of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.

Yeah, raw. I just use the small leaves for salads. The chard came
in a mesculn salad seed mix and took over part of my salad garden
during the winter. Now I want the space back as I already have a
patch of chard.
Typically, when I cook chard, I do the stems first for about two
minutes and then add the sliced leaves. I do this no matter
whether I'm blanching the chard (6 - 8 min. max.) or sautéing it
with olive oil and garlic (until wilted).
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article , Charlie wrote:

On Wed, 21 May 2008 22:12:09 -0700, Billy wrote:

In article , Charlie wrote:

On Wed, 21 May 2008 17:57:23 -0700, Billy wrote:


Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden.

Whoa, Hoss....this confuses me, this replacement thing. Did you
harvest the whole chard plant, root and all?
Root and all. It was from a mesclun salad mix that included chard.
I need the room for my regular lettuce. I already have a designated area
for the chard.

OK....I assumed you know what you are about, but just wanted to be
sure.

Speaking of greens, have you tried Mizuna? It is receiving 100% in
this household, even Lovey, who has a , uhhh, very sensitive palate and
lots of taste buds, has given it the thumbs up. It is very prolific.

Strangly, I have a packet of mizuna but I haven't sprouted it yet.
But then the summer is young.

Well now, get that stuff in the ground. It gets down to business
quickly and produces abundantly. It is great fresh and and sauteed.

This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.

Charlie

How's thing goin' out in the "Skunk Works"? Yo plants jumpin' up and
givin' you a minstrel show? Anything lookin' different?

I've been watching it closely and I am beginning to see some vibrant
color and growth. Wishful thinking perhaps? You have your brewer up
and running?

I've a batch ready to go and I'll start another immediately. I've
started adding 2 TBSP magnesium sulfate to each batch, along with a
blender full of pureed dandelion and shepherds purse or whatever good
stuff is growing, and rainwater. Added 1 cup of alfalfa meal and/or
pellets to the brew bucket.

I finally made it to the feed store and got fifty lbs. of dried
molasses. Ten bucks, much cheaper than using store bought blackstrap.

Alfalfa meal and alafalfa pellets......ten bucks per fifty lb bag.

I've several cans of mackeral waiting in the wings....this one should
be fun.

I made a big mistake yesterday. I dosed the lettuce patch with tea and
fish sauce. Later in the day, I was wandering the garden and nibbling
stuff. Wasn't thinking about what I had supplemented and had to do
some serious spitting when I ate some lettuce. Fish juice tastes like
about like you would expect.

Whoa, have I got a book for you. "Stolen Harvest: The Hijacking of
the Global Food Supply" by Vandana Shiva. Sound like anybody you
know?

Heh heh.....of course.

I've only finished the introduction and this lady is already
going for the groin.

Ain't she wonderful? Sigh.....off to Borders.....again. Thanks......I
guess.

http://www.amazon.com/Stolen-Harvest...y/dp/089608607
0/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1211432791&sr= 1-1
I'm only halfway through, "In Defense of Food", which the library
gave me two weeks to read. But "Stolen Harvest" has stolen my heart)

Dammit Billy......'tweenst Left Coast Bill and Right Coast Bill, I am
gonna go broke buyin' books. This education stuff is expensive! ;-)

Charlie, who greatly values the following passage, but often falls way
short of the ideal.

"Well, it's always a mystery, because you don't know why you get
depleted or recharged. But, this much I know. I do not allow myself to
be overcome by hopelessness, no matter how tough the situation. I
believe that if you just do your little bit without thinking of the
bigness of what you stand against, if you turn to the enlargement of
your own capacities, just that in itself creates new potential."

"And I've learned from the Bhagavad Gita and other teachings of our
culture to detach myself from the results of what I do, because those
are not in my hands. The context is not in your control, but your
commitment is yours to make, and you can make the deepest commitment
with a total detachment about where it will take you. You want it to
lead to a better world, and you shape your actions and take full
responsibility for them, but then you have detachment. And that
combination of deep passion and deep detachment allows me always to
take on the next challenge because I don't cripple myself, I don't tie
myself in knots. I function like a free being. I think getting that
freedom is a social duty because I think we owe it to each other not to
burden each other with prescription and demands. I think what we owe
each other is a celebration of life and to replace fear and
hopelessness with fearlessness and joy."

~~Vandana Shiva

She sounds like a cross between Saint Molly and I.F. Stone.

It's not the destination, it's the journey that counts.
It's not the goal but the process that is important.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article , Charlie wrote:

Charlie, who greatly values the following passage, but often falls way
short of the ideal.

"Well, it's always a mystery, because you don't know why you get
depleted or recharged. But, this much I know. I do not allow myself to
be overcome by hopelessness, no matter how tough the situation. I
believe that if you just do your little bit without thinking of the
bigness of what you stand against, if you turn to the enlargement of
your own capacities, just that in itself creates new potential."

"And I've learned from the Bhagavad Gita and other teachings of our
culture to detach myself from the results of what I do, because those
are not in my hands. The context is not in your control, but your
commitment is yours to make, and you can make the deepest commitment
with a total detachment about where it will take you. You want it to
lead to a better world, and you shape your actions and take full
responsibility for them, but then you have detachment. And that
combination of deep passion and deep detachment allows me always to
take on the next challenge because I don't cripple myself, I don't tie
myself in knots. I function like a free being. I think getting that
freedom is a social duty because I think we owe it to each other not to
burden each other with prescription and demands. I think what we owe
each other is a celebration of life and to replace fear and
hopelessness with fearlessness and joy."

~~Vandana Shiva

http://video.google.com/videoplay?do...&q=John%20Perk
ins%20and%20VFP%20National%20Convention&hl=en

is a video of John Perkins (Confessions of an Economic Hit Man), Part 1
The first of a three part speech given to the Veterans For Peace
National Convention, Seattle, WA in August 2006.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

(big snip)

Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but when
we cook it we use stalk and all. Sometimes we just graze on it as we go
through the garden.
Although my grandfather always seemed to have chard in his garden, we
never ate the leaves - always just boiled the stalks and had them with a
white sauce with butter. Thanks

--
Wilson N45 W67

ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?

curious,
Kathi