zilya: (daisy)
I noticed the japanese knotweed is poking its first leaves up on the bike path. (In town is earlier than out here where there is no sign of it yet.) I expect this week it will be up to the first harvestable shoots, especially after this rain and then the warm snap we're supposed to get. If i were in town right after work either monday or thursday, or maybe friday- anyone want to meet me in Davis for a short workshop?

Short form: why these are good to eat, and how to not let them spread.
Directions: If you just want to go see an example, walk from the Davis Sq T down the bike path to almost where it crosses Willow. Look along the fence to your left. Last year's plant is the old dried stems that look a bit reddish and segmented like bamboo, with a bit of a zigzag wiggly look. At their feet are new 2-inch or so heart-shaped dark red leaves, maybe by now growing up on hollow green-red stems that look a bit like asparagus. Read this before harvesting.

yummy soup

Nov. 21st, 2008 10:13 am
zilya: (Default)
[livejournal.com profile] frobzwiththingz made a really yummy polole last night, with Pork Butts from Jocelyn's Happy Natural Pigs. It was an experiment, but came out good enough to be added to our list of things we'd serve to company for a fancy dinner... hm, now all we have to do is DO that once in a while... meanwhile, leftovers!!!
zilya: (mushrooms)
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
(go to the original post for Wikipedia links if you don't know what something is)
4) italicize ones you haven't eaten but WANT TO TRY
5) Leave the ones you haven't tried, but are indifferent about

we cut because we care )
zilya: (cupcakes)
[livejournal.com profile] frobzwiththingz has been making rice chowder lately, a good meal for a cold day. I particularly like it with cilantro and chinese sausage (the way we had it at the Pu Luang forest reserve in Thailand). I was hesitant to go out and get chinese sausage lately; given the quality of other foods coming from there, *sausage* just seems a canonically bad bet (but really i'm sure the stuff sold in Lowell is made locally, still, factory farming, whinge, whine, kvetch).

So he found on Teh Intertoobs tonight: Recipe!
Top 2 ingredienten:
-Pork fat back
-Pork butt

Of which we have a plethora in the chest freezer, from [livejournal.com profile] goddessfarmer's happy pigs, and didn't know how to cook em! It's lovely when the universe speaks to you like that...


zilya: (Default)

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