darbo 4,774 Posted October 18, 2014 Report Share Posted October 18, 2014 A cracking harvest terry well done. Did you enjoy the salsify ? i have never grown it or tasted it . Quote Link to post Share on other sites
terryd 8,384 Posted October 18, 2014 Report Share Posted October 18, 2014 I liked it boiled till tender then fried off in a little butter. The wife thinks it doesn't have much taste though but she doesn't have my fine pallet Quote Link to post Share on other sites
darbo 4,774 Posted October 18, 2014 Report Share Posted October 18, 2014 I liked it boiled till tender then fried off in a little butter. The wife thinks it doesn't have much taste though but she doesn't have my fine pallet Quote Link to post Share on other sites
terryd 8,384 Posted October 18, 2014 Report Share Posted October 18, 2014 Look at the size of that parsnip ... What a beauty ...... Think the dry spell really made it head for down under. When I got home the wife was popping some clothes in the washing machine I had to really resist whipping her on the ass with it. But I thought better of it I would like to be physically able to go ferreting in the morning 1 Quote Link to post Share on other sites
darbo 4,774 Posted October 18, 2014 Report Share Posted October 18, 2014 Borrowed my camera out just got it back after a few weeks.Just a savoy cabbage and the first leek. 1 Quote Link to post Share on other sites
terryd 8,384 Posted October 20, 2014 Report Share Posted October 20, 2014 That cabbage certainly hearted up well John 1 Quote Link to post Share on other sites
darbo 4,774 Posted October 20, 2014 Report Share Posted October 20, 2014 (edited) Had the leek cooked with smoked bacon,rabbit chesnut mushrooms. added some potatoe slices and sprigs of thyme very tasty cooked in butter. Edited October 20, 2014 by darbo 2 Quote Link to post Share on other sites
darbo 4,774 Posted October 20, 2014 Report Share Posted October 20, 2014 This was a pic when i got home sunday morning from ferreting looking my age now. 3 Quote Link to post Share on other sites
terryd 8,384 Posted October 20, 2014 Report Share Posted October 20, 2014 Now your cooking John sounds and looks lovely See your not a fan of moisturizer 1 Quote Link to post Share on other sites
gnipper 6,426 Posted October 20, 2014 Report Share Posted October 20, 2014 I'm gonna have to grow some different things next year and less tomatoes, I'm having them on sandwiches, the kids are eating that many I'm frightened they'll turn red and I'm even going off tomato soup. Everyone that's been round has took some home. I did tomato, leek and potato soup tonight with pepper and a few other mixed seasonings out of the cupboard and it was my best yet. Still loads of toms to harvest too. Quote Link to post Share on other sites
terryd 8,384 Posted October 20, 2014 Report Share Posted October 20, 2014 I'm gonna have to grow some different things next year and less tomatoes, I'm having them on sandwiches, the kids are eating that many I'm frightened they'll turn red and I'm even going off tomato soup. Everyone that's been round has took some home. I did tomato, leek and potato soup tonight with pepper and a few other mixed seasonings out of the cupboard and it was my best yet. Still loads of toms to harvest too. Get plenty in the freezer all ways handy for cooking. I was surprised how long they kept going for Quote Link to post Share on other sites
gnipper 6,426 Posted October 20, 2014 Report Share Posted October 20, 2014 I'm gonna have to grow some different things next year and less tomatoes, I'm having them on sandwiches, the kids are eating that many I'm frightened they'll turn red and I'm even going off tomato soup. Everyone that's been round has took some home. I did tomato, leek and potato soup tonight with pepper and a few other mixed seasonings out of the cupboard and it was my best yet. Still loads of toms to harvest too. Get plenty in the freezer all ways handy for cooking. I was surprised how long they kept going for Just as they are or prepared in some way? I did look into passata but it's a load of mider to make. Quote Link to post Share on other sites
terryd 8,384 Posted October 20, 2014 Report Share Posted October 20, 2014 I'm gonna have to grow some different things next year and less tomatoes, I'm having them on sandwiches, the kids are eating that many I'm frightened they'll turn red and I'm even going off tomato soup. Everyone that's been round has took some home. I did tomato, leek and potato soup tonight with pepper and a few other mixed seasonings out of the cupboard and it was my best yet. Still loads of toms to harvest too. Get plenty in the freezer all ways handy for cooking. I was surprised how long they kept going for Just as they are or prepared in some way? I did look into passata but it's a load of mider to make. I just deskinned a few mashed them up and threw in the freezer to lob into bolognese or what ever but I am sure there is a proper way. Not really worried about few pips Quote Link to post Share on other sites
darbo 4,774 Posted October 20, 2014 Report Share Posted October 20, 2014 Quote Link to post Share on other sites
darbo 4,774 Posted October 25, 2014 Report Share Posted October 25, 2014 Rhode island reds now 16 weeks old. 2 Quote Link to post Share on other sites
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