Podcasts about Yukon Gold

Whether it's for health or environmental reasons, more people are trying to cut down on their meat intake — but it can be hard to give it up entirely. The new cookbook Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat includes recipes that make vegetables and grains the star of the show — while giving meat an occasional cameo. Dan Souza of America's Test Kitchen shares recipes and techniques.This episode is guest-hosted by Kousha Navidar. Almost Beefless Beef StewServes 4 to 6 Total Time: 2 hours  Why This Recipe Works The hallmark of an excellent beef stew is exceedingly tender meat swimming in a deeply savory broth. This is usually achieved by using a large cut of meat, so we wondered if there could, or should, be space for such a dish in a book that aims to reduce meat consumption. Early tests seemed to confirm our skepticism—until we tried blade steaks, which consistently turned tender and were convenient to buy in small amounts. The chunks distributed plenty of richness to our medley of vegetables: potatoes, carrots, peas, and pearl onions. However, our glossy sauce seriously lacked beefiness. To rectify this, we turned to ingredients adept at building up tasty browning. Garlic, anchovies, and tomato paste created a flavor-rich base for our stew. We also added a pound of mushrooms, taking care to drive away moisture to concentrate their flavor. Our final recipe had over 4 pounds of veggies and under a pound of meat, yet every bite brimmed with beefy flavor. Use extra small Yukon Gold or red potatoes measuring less than 1 inch in diameter. You can substitute Yukon Gold or red potatoes that are 1 to 2 inches in diameter; just be sure to halve them before adding to the stew in step 4. Ingredients2 (6- to 8‑ounce) blade steaks, ¾ to 1 inch thick, trimmed and cut into 1½‑inch pieces3 tablespoons vegetable oil, divided1 pound cremini mushrooms, trimmed and halved if small or quartered if large or medium¾ teaspoon table salt, divided1 large onion, halved and sliced thin6 garlic cloves, minced2 tablespoons tomato paste6 anchovy fillets, minced¼ cup all-purpose flour1 cup plus 2 tablespoons red wine, divided2½ cups chicken or beef broth1 pound extra-small potatoes4 carrots, peeled and sliced 1/4 inch thick on bias1½ cups frozen pearl onions, thawed1 cup frozen peas, thawed¼ teaspoon pepper DirectionsAdjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 5 to 8 minutes; transfer to bowl.  Add mushrooms, 1 tablespoon oil, and ¼ teaspoon salt to fat left in pot and cook, covered, over medium-high heat until mushrooms have released their liquid, 3 to 5 minutes. Uncover and cook until mushrooms are well browned, 7 to 10 minutes, stirring occasionally. Transfer mushrooms to bowl with beef. Add onion, remaining 1 tablespoon oil, and remaining ½ teaspoon salt to now-empty pot and cook until golden brown, 7 to 10 minutes. Add garlic, tomato paste, and anchovies and cook, stirring constantly, until tomato paste is slightly darkened, about 2 minutes. Stir in flour and cook until no dry flour remains, about 30 seconds.  Slowly add 1 cup wine, scraping up any browned bits. Stir in broth, potatoes, and beef-mushroom mixture and any accumulated juices. Bring to simmer, cover, and transfer to oven. Cook for 1 hour.  Remove pot from oven. Stir in carrots and pearl onions and bring to simmer over medium heat. Cook, stirring occasionally and scraping bottom of pot, until carrots are tender, 8 to 12 minutes.  Stir in peas and cook until heated through, about 2 minutes. Stir in pepper and remaining 2 tablespoons wine and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)

This week, Brian and Frank talk about their trip to a canceled show. Brian opens up about his distress over the Dolphin's "Season of Turmoil" and attempts to explain offense and defense to Frank. They talk about aggressive sports fans and Brian's experience as the only Dolphins fan at a Patriot's game. Then the guys read some messages from listeners, Brian is ready to pass out some nice Yukon Gold potatoes on Halloween, and Frank is very concerned about Brian's Sweet Wonderful Michaela watching "Lost."  Go to StonerDadPodcast.com for links to each show, our Patreon, and all things Stoner Dad. #StonerDad #StonerDadPodcast #BrianBeaudoin #MiamiDolphins #Lost #RedSox #Halloween #TrickOrTreat

Good morning! On today's show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to share more connections between spiritual and mental health. Other guests include Courtney Brown from Ruah Woods with more insights into the Theology of the Body, and Rita Heikenfeld with Bible Foods. Plus all the latest news, weather, sports, and more… ***** Morning Offering of St. Therese of Lisieux O my God! I offer Thee all my actions of this day for the intentions and for the glory of the Sacred Heart of Jesus. I desire to sanctify every beat of my heart, my every thought, my simplest works, by uniting them to Its infinite merits; and I wish to make reparation for my sins by casting them into the furnace of Its Merciful Love. O my God! I ask of Thee for myself and for those whom I hold dear, the grace to fulfill perfectly Thy Holy Will, to accept for love of Thee the joys and sorrows of this passing life, so that we may one day be united together in heaven for all Eternity. Amen. ***** RECIPE FROM RITA: GERMAN POTATO SALAD Cincinnati used to be called porkopolis around 1840 since it was the largest  pork processing center in the country. With its large German population, German potato salad with bacon and vinegar became popular and it's still a beloved salad today. Clara's stovetop German potato salad Clara did not use recipes so it took many tries to get this right.  Want a sharper tasting sauce? Add more vinegar; more sugar if you like it  sweeter.  Red or Yukon Gold are less starchy than baking potatoes so they don't break up much. But go ahead and use whatever you have. Ingredients 6 cups or so boiled potatoes, peeled or not, sliced 1/4” thick 1/2 pound or so thick bacon, cut into small pieces, then fried and set aside. Save drippings. 1 yellow onion diced (not sweet onion) 3 ribs celery, diced 2 tablespoons flour 2/3 cup cider vinegar or to taste 1/3 cup water or to taste 3-4 tablespoons sugar or to taste Salt and pepper Parsley for garnish (optional) Instructions While potatoes are cooking, make sauce: Cook onion and celery in drippings until tender but not brown. Sprinkle flour over, stir and add vinegar and water. It will look lumpy. Boil until slightly thickened, whisking as you go, then stir in sugar, salt and pepper.  Put potatoes and bacon in bowl, pour dressing over and blend gently.  Let sit a bit to absorb flavors and adjust seasonings.  ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    10:05  Feature: Summer Leaf Scorch  10:20  How do I prune honey berries? How do I correctly plant the Lily of the valley? Does my Ponderosa pine need to be treated if it’s been infected by the sequoia pitch moth? What could be the reason why the canopy of my honey locust tree is less dense this year than it was last year? What type of ornamental grasses do well in Cedar Hills? Why do my Polana raspberries look small and have white kernels in them? Why are the tips of my tomato plants splitting? Can I prune out the non-fruit-bearing stalks to have more growth on my tomatoes? Are my Yukon Gold potatoes still growing if they’re about 3 feet tall?  10:35  Why is my summer squash full of foliage and blossoms but with no squash? Is the Navajo Globe Willow good or bad? Why does my Lindon tree drop seeds? What is a solution for patches of barren spots in my lawn? Why are the leaves on my burning bush turning brown and white? Why does the same spot on my lawn keep dying every year? Is it too late to plant a ground cover that’s low and wide?   10:50  When and how should I divide irises? Will an Eastern redbud tree do well in Utah? What should I be aware of before doing a chip drop? Is kudzu edible or good to eat? 

You can't cheat on your nail lady / It's Berries Season! / Regeena, Regina... / Home Alone House / See through chip bags / "Yukon Gold" Potatoes are not from the Yukon / Mosquito numbers are up / What do you pretend to like? / When your kid is on to your methods of distraction /

John, Matt and Yukon Gold ask the question - when did Apple start making excellent shows and movies? Apple have two very strong shows in Constallation and Foundation which have overwhelmingly impressed John (a task thought impossible by most). They also talk about the classic Starship Troopers, The Last Airbender and movies and shows that left us wanting more as well as The Bad Batch. Music by: purpleplanet.com, fesliyanstudios.com Edited by: Yolanda and John Duration: 47 mins

On this week's motorcycle podcast, with Liza gone, things are a little random. Jake 2.0 discusses his new find, Miss Emma brings the news and we have surprise visitors from the Great White North. Featuring: Miss Emma, Naked Jim, Stumpy John, Craigzilla, Bagel and guests Jessica and Darcy. breakingawayadventures.com/misfits-rally-vol-2 www.vintagerides.travel www.adifferentagenda.com/ www.leodescapes.com/ Join our Discord at discord.gg/hpRZcucHCT www.motorcyclesandmisfits.com motorcyclesandmisfits@gmail.com www.patreon.com/motorcyclesandmisfits www.zazzle.com/store/recyclegarage www.youtube.com/channel/UC3wKZSP0J9FBGB79169ciew

Interview with Tara Christie, President & CEO of Banyan Gold Corp.Our previous interview: https://www.cruxinvestor.com/posts/banyan-gold-byn-4moz-au-in-yukon-restated-resource-mid-yr-drilling-3035Recording date: 23rd December 2023Advancing a Multi-Million Ounce Gold Project Towards Near-Term ProductionBanyan Gold is methodically building the investment case for its AurMac project in Canada's prolific Yukon territory. With an existing inferred resource of 6.2 million ounces of gold, AurMac offers coveted scale in a premier mining jurisdiction. Banyan is conducting systematic exploration and technical studies that could fast-track this sizable asset into Banyan's targeted development window of 2026-2028.In 2022, Banyan achieved a key milestone in substantially growing the AurMac resource. An aggressive 50,000 meter drill program more than met expectations by elevating the project over 6 million ounces of gold. Demonstrating resource expansion at economic grades was viewed as pivotal in elevating Banyan's investment credentials.Banyan subsequently connected the project's two primary gold zones through another 25,000 meters of focused exploration drilling in 2023. Assay results are still pending, offering significant potential share price catalysts as ongoing discoveries are revealed.With resource expansion established, Banyan has turned attention to equally important economic and technical studies aimed at optimizing conceptual development plans. Metallurgical test work is analyzing upside scenarios spanning simpler heap leaching through to full processing plants. Banyan's goal is to provide maximum flexibility for the lowest costs, tailoring project design to prevailing gold prices at development. Ongoing studies will feed into a preliminary economic assessment.Well financed with approximately C$7 million, Banyan is fully funded through 2024. This will support additional targeted exploration focused on expanding high-grade zones. However, the priority is on quality growth rather than quantity, as delivering “smart ounces” with superior economics should translate into major share price gains. Advancing closer to production is seen as the optimal near-term strategy.Located near supporting infrastructure with an existing heap leach mine next door, AurMac benefits tremendously from its Tier I Yukon address. Banyan can leverage local mining knowledge while positioning itself to meet rising M&A interest in a premier North American gold belt. With systematic de-risking now accelerating towards feasibility, Banyan offers substantial leverage at today's valuations.—View Banyan Gold's company profile: https://www.cruxinvestor.com/companies/banyan-gold-incSign up for Crux Investor: https://cruxinvestor.com

It's Christmas time and we have an excellent suggestion for your friends and loved ones who like a lively read. Our old friend JP Linde is back with his latest book Fools Gold, available on Amazon. It's a wild adventure set during the Yukon Gold rush between Wyatt Earp and Jack London. The always funny JP  talks about the writers' strike and what gave him the idea for this book. 

Wes and Jordan experiment with tater tot-inspired latkes.Recipe inspired by the Kitchn's Crispy Homemade Tater Tots and the New York Times' Latkes.Kitchen accessories: chef's knife, food processor, cookie sheet, large mixing bowl, spatula, measuring spoons, parchment paper, cast iron or other high-heat compatible frying pan1.25 lb Yukon Gold potatoes1 tsp baking powder1 egg½ tbsp all purpose flour½ tbsp kosher salt½ tsp garlic powder½ tsp dried onion1 pinch black pepper2 tbsp avocado oilVegetable Oil for fryingPre-heat oven to 450 F.Peel and cut potatoes into 1” cubes, wash off excess starch, dry lightly.Toss and coat with avocado oil and spread in a single layer on a parchment paper-covered baking sheet.Bake until lightly brown and cooked through - 25-30 minutes (depending on your oven).Set aside to cool. You can also rest in the fridge or on top of another cookie sheet full of ice.Once cool, load potatoes into your food processor and pulse a few times to achieve tater tot shrapnel-sized chunks.In the mixing bowl you used to toss the potatoes with oil, add the egg, flour, baking powder, garlic powder, dried onion, salt and pepper, and whisk together.Add potato to the bowl and mix well.In your skillet, heat vegetable oil to 375 F.Transfer potato mixture to the hot pan in heaping spoonfuls, flattening them out in the pan.Fry until brown on one side, flip, and lay out on a plate covered with a few layers of paper towel.Sprinkle with a little bit of extra salt when plated.Serve with apple sauce and sour cream. No other toppings are allowed.Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

Tara Christie, President of the Every Student Every Day charity and President and CEO of Banyan Gold (TSX.V:BYN - OTCQB:BYAGF) joins me to highlight an ongoing competition where your vote can help support the Every Student Every Day charity. iA Financial Group is running a philanthropic contest where the Victoria Gold Yukon Student Encouragement Society, which is associated with the Every Student Every Day charity, was selected as one of the twelve (12) finalists. The charity has the opportunity to win up to $100,000 to be put towards helping Yukon students.    Please click here and vote for the "Victoria Gold Yukon Student Encouragement Society". Every vote helps! Voting ends tomorrow, November 30th, so please vote today.   I also take time to chat with Tara about the ESG focus for Banyan Gold. We discuss the work the Company does on the social front with the First Nations communities in the Yukon as well as the environmental work the Company continues to focus on.   Click here to vote!   Click here to visit the Banyan Gold website to learn more about the Company

On this 'spud' filled episode of YBYG Mike McGrath harvests Yukon Gold in the Question of the Week!  Plus your fabulous french fried phones calls!!

Janet talks to Scott Berdahl about Yukon Gold Discoveries, Snowline Gold Corp. and Prospecting. Scott Berdahl is the CEO, Co- Founder and Director of Snowline Gold Corp. Scott is a professional geologist with over 15 years' industry experience. Born and raised in Canada's Yukon Territory and based in Whitehorse, he brings a strong technical grounding to discovery-stage exploration alongside in-depth local knowledge. He has business development experience with several private and listed exploration companies focused on gold and base metals. He studied at the Massachusetts Institute of Technology, earning two degrees including a BSc in Geology, and he went on to gain his MSc in Earth Science & Engineering from KAUST in Saudi Arabia and an MBA from INSEAD in France and Singapore.

In 1897, the announcement of gold in Alaska sparked a group of entreprenuers from Kalamazoo to unite and make plans to seek their fortuned in the Yukon Territory. They became popularly known as the 'Kalamazoo Hustlers' although their official name was the Kalamazoo Mining and Prospecting Company. This is the story of their adventure in Alaska. To read the article from the Kalamazoo Library, visit: https://www.kpl.gov/local-history/kalamazoo-history/general/kalamazoo-hustlers-and-the-gold-rush/ To find out more about or contact Michael Delaware, visit: https://www.michaeldelaware.com --- Support this podcast: https://anchor.fm/michael-delaware/support

Betty Crocker Yukon Gold Russet Potato Mix Live Review.

I find it amazing how one simple question opens the door for a podcast that turned out to be about an hour long. Today, here on episode 240, we delve into the world of potatoes. How to grow them, how to store them, and - the question that started all of this from a listener - what are the best potatoes to grow? We're talking potatoes today - the most consumed vegetable throughout the world - with America's Favorite Retired College horticulture professor, Debbie Flower; as well as Master Gardener and vegetable expert Gail Pothour.We're podcasting from Barking Dog Studios here in the beautiful Abutilon Jungle in Suburban Purgatory. It's the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots and Dave Wilson Nursery. Let's go!Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.Pictured: Yukon Gold potatoesLinks: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Our Favorite Potato Varieties: Jelly, Yukon Gem, Yukon Gold, Russian Banana Fingerling, Corolla, Bodega Red, Norgold Russet, Red la Soda, Kennebec,  White Rose, German Butterball.Potato Scab UCANRRenee's Garden: PotatoesSlow Food Ark of TasteSOIL TESTS:U Mass AmherstColorado St.Texas A&MConditioning Straw BalesSunset National Garden BookAll About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comFarmer Fred website: http://farmerfred.com Daily Garden tips and snark on Twitter https://twitter.com/farmerfredThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Farmer Fred Garden Minute Videos on YouTube  As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter

HighGold Mining CEO Darwin Green joined Steve Darling from Proactive to share news the company has has signed an agreement to purchase the remaining 50% interest in its Yukon mineral properties, bringing the total ownership to 100%. Green also shared with Proactive the projects have seen little work but with the success of another company nearby, Green felts they need to own the outright and get some work on them likely in 2023. #proactiveinvestors #highgoldmining #gold #tsxv #otcqx

In 1897, with America reeling from the Panic of 1893, thousands of hopefuls flocked to Canada's Klondike region in search of gold. Dive into the hardships and adventures faced by prospectors in this historic rush to the Yukon. #Yukon #goldrush #1897 #Klondikeregion #Panicof1893 #Canada #economicrecession #Americanhistory #prospectors #northwesternCanada Learn more about your ad choices. Visit podcastchoices.com/adchoices

Scott Berdahl, CEO and Director of Snowline Gold (CSE:SGD - OTCQB:SNWGF) joins us to introduce this new Yukon gold exploration Company. The Company has a total of 7 Projects in the portfolio and has already made 2 discoveries.    We have Scott start off by explaining how the Company built the project portfolio and the initial 2 discoveries. The first discovery was the Jupiter Discovery on the Einarson Project followed by the Valley Zone Discovery on the Rogue Project. We then discuss the ongoing exploration this year at each discovery.     We also cover the other Company fundamentals including cash in the back and share structure, including some very well known shareholders.     Please email us if you have any questions for Scott or want more information on any aspect of the Company. Our email address are Fleck@kereport.com and Shad@kereport.com.

Food writer Nicole A. Taylor has written a new cookbook, Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, inspired by her years observing the holiday commemorating the end of slavery in the United States. Before the holiday, now officially recognized by the federal government, Taylor joins us to talk about the history of Juneteenth cooking, as well share some recipes for main dishes, desserts, and special drinks you may want to try out this weekend. Southern-ish Potato Salad (exerpt) SERVES 6 TO 8 The greatest failure when making potato salad is overcooking the spuds—creamy mashed pota- toes is a no-go for any potato salad recipe. You want a waxy variety like fingerlings, Yukon Golds, or red potatoes; these varieties will keep their shape and texture when cooked right. Bobby Seale, cofounder of the Black Panther Party, said it well in his 1988 cookbook Barbeque'n with Bobby, where he wrote under a recipe titled “Hunky Crunchy Potato Salad” that his mother's potato salad was a “tasty quasi-mashed potato salad.” My pro tip is to season the potatoes while they are warm. Begin your training to be a queen. 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces⅓ cup plus 2 teaspoons kosher salt 8 ounces bacon (optional)About 4 tablespoons (½ stick) unsalted butter (if omitting the bacon)1 medium yellow onion, chopped 1 fennel bulb, cored and chopped¼ cup extra-virgin olive oil½ cup sour cream ¼ cup fresh parsley leaves and stems, chopped, plus 2 tablespoons leaves for garnish2 teaspoons ground mustard1 teaspoon smoked paprika, plus extra for garnishZest of 2 lemons (2 tablespoons)3 tablespoons Quick-Pickled Banana Pepper brine (page 44)¼ teaspoon freshly ground black pepper Peel your potatoes and rinse in cold water. Place the potatoes in a large pot and add water to cover (around 10 cups) and ⅓ cup of the salt. Bring to a boil over high heat and cook the potatoes, uncovered, until just tender but with some bite still, 18 to 25 minutes. Be sure not to overcook the potatoes—you don't want mushy potato salad! Drain the potatoes and transfer to a large bowl. Sprinkle with 1 teaspoon of the salt and allow to cool for 30 minutes or so. Meanwhile, in a large skillet, cook the bacon (if using) over medium heat until the fat is rendered and the bacon is crisp and browned, 7 to 10 minutes. Transfer to a paper towel–lined plate, leaving the fat in the pan. (If you're omitting the bacon, melt the butter in a large skillet here.) Add the onion and fennel to the hot bacon fat in the skillet and cook until softened, about5 minutes. Season with the remaining 1 teaspoon of salt. Remove from the heat and allow to cool. Add the cooled fennel mixture to the bowl with the potatoes, then add the olive oil, sour cream, chopped parsley, ground mustard, paprika, lemon zest, pickled banana pepper brine, and pepper and stir to combine. Taste! Taste! If necessary, you may need to add a tad more of the seasonings and sour cream. Garnish with the parsley leaves and, if desired, an extra pinch of paprika. We're talking about potato salad here, so: everyone has their way. Some people make it the day of; some people make it the day ahead. Store in the refrigerator until ready to serve.

Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.RecipeServes 6 to 84 shallots, peeled and finely diced1/2 cup apple cider vinegarKosher salt4 pounds medium Yukon Gold potatoes, quarteredExtra-virgin olive oil, for drizzlingFreshly ground black pepper, to taste1 pint full-fat yogurt (Straus is best)1 cup aioli (classic recipe will do, or store-bought)1 cup capers, drained1 bunch parsley leaves, coarsely chopped1 bunch cilantro leaves and stems, coarsely chopped8 large eggsFlaky salt or fleur de sel, for garnish1 handful tarragon, leaves picked but not chopped, for garnish1 handful dill, leaves picked but not chopped, for garnishFresh coriander seeds, for sprinkling (optional)Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yolks, but you also want some of the eggs nestled in the potatoes.Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. Enjoy!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Join us for a deep dive into Melissa Clark's first pressure-cooker cookbook. Renee and Sara don't see eye to eye on this one — is it the perfect weeknight cookbook, or too complicated for pressure cooking? Resources mentioned in this episode: Dinner in an Instant Melissa Clark Recipes mentioned in this episode: Garlic rice (page 85) Garlicky cuban pork (page 35) Moroccan chickpeas with kale (page 103) Lamb tagine with apricots and olives (page 52) Black beans with chili and cumin (page 109) Cowboy Beans (Hello, my name is Tasty) Black bean soup (It's All Easy) Rice pudding with cardamom and rosewater (page 149) Port-braised short ribs with star anise (page 43) Chicken and dumplings (page 58) Wild mushroom, pancetta and pea risotto (page 88) Creamy macaroni and cheese (page 87) Paneer (Indian Instant Pot) Hummus (page 106) Bone broth (page 114) Chicken stock (page 114) Butter-braised Yukon Gold potatoes (page 139) Shakshuka (page 26) Hard-boiled eggs (page 25) Beets with dill, lime and yogurt (page 131) Tangerine carrots with ricotta, chives and walnuts (page 132) Coq au vin (page 60) Mashed potatoes with sour cream and chives (page 135) Shrimp scampi with white wine and fennel (page 70) Osso bucco (page 48) Smoky barbecue chicken (page 57) Oven barbecue chicken (The Kitchn) Molasses barbecue sauce (Small Victories) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 3/23/2022): It's All Easy, by Gwyneth Paltrow with Thea Bauman

Welcome to the Instant Trivia podcast episode 348, where we ask the best trivia on the Internet. Round 1. Category: Three Cheers! 1: It's the breakfast cereal pitched by the animated elves Snap, Crackle and Pop. Rice Krispies. 2: The 3 U.K. countries that make up the island of Great Britain. England, Scotland and Wales. 3: The 4-legged Omaha made the record books in 1935 with this 3-feat. racing's Triple Crown. 4: Since the 1979 incident at this location, no new nuclear reactors have been ordered in the U.S.. Three-Mile Island. 5: Mythical monstrosity manifested here. Cerberus. Round 2. Category: December 1St 1: Dec. 1, 1969: the Selective Service conducts the first lottery for this since World War II. the draft. 2: 1959: 12 countries including the U.S. and the U.S.S.R. sign a treaty to keep this continent a scientific preserve. Antarctica. 3: 1952: the New York Daily News reports George Jorgensen is now her after a visit to Denmark. Christine. 4: 1822: Dom Pedro is crowned emperor of this Western Hemisphere nation. Brazil. 5: 1941: The C.A.P., this nonmilitary U.S. Air Force auxiliary, is created. the Civil Air Patrol. Round 3. Category: Assassins 1: Ramon Mercader, who killed this man in 1940, was later awarded the Order of Lenin. Trotsky. 2: In May 1981 would-be assassin Mehmet Ali Agca shot this man in St. Peter's Square. Pope John Paul II. 3: Reginald Fitzurse was among the Knights who took Henry II's remark literally to rid him of this archbishop. Thomas à Becket. 4: In 1994, 31 years after the crime, Byron de la Beckwith was convicted of murdering this Civil Rights leader. Medgar Evers. 5: Yigal Amir, a student at Bar-Ilan University, is serving a life sentence for assassinating this leader in 1995. Rabin. Round 4. Category: Food-O And Drink-O 1: With its Jigglers recipes and all the neat new molds, this dessert is more fun to eat than ever. Jell-O. 2: At Starbucks they dilute this strong coffee with water to make Caffe Americano. espresso. 3: On "Seinfeld", George's ATM password was this chocolate syrup. Bosco. 4: The taste of this tropical fruit has been described as a mix of peach and pineapple, only sweeter. Mango. 5: Yukon Gold is a type of this. potato. Round 5. Category: Out Of The Microwave 1: To cook this ballpark treat, put it in a bun, wrap it in a paper towel and microwave it for 30 seconds. Hot dog. 2: Betty Crocker sells this snack food under the name Pop Secret. Microwave popcorn. 3: Baking these russets in a regular oven can take 45-60 minutes, but the microwave can cook them in 5. Potatoes. 4: Dishes made of this type of material can damage a microwave and shouldn't be used. Metal. 5: This brand of microwaveable dinners makes Lean Cuisine. Stouffer's. Thanks for listening! Come back tomorrow for more exciting trivia!

No matter how large or small your garden is, every grower wants to get the most out of their space. What if you only have a 20 x 20 space? Let's talk about small space gardening, what important factors to think of when planning your garden, and which varieties to plant. Garden Site Considerations Good SoilPlenty SunshineWater SourcePollinationPossibly Fence How To Select Varieties Choose Compact VarietiesGrow VerticallyCompanion PlantingSuccession PlantingCrop Rotation 20 x 20 Small Space Garden Layout We have taken a 20 x 20 garden and made a Spring Garden Plan to get the most out of every square foot of garden space. This plan utilizes thick planting methods, vertical gardening, and smaller 3.5' raised beds with a well-producing pollinator breaking up the quadrants. Some of us picked our favorite varieties that we would plant in our space but encourage to try different varieties and see what works for you. Q1: Kentucky Pole Bean, National Pickling Cucumber, Lemon Boy, Golden Delight Zucchini Q2: Jambalaya Okra, Merlin Beet, Mini Bell Pepper Mix, Nadia Eggplant Q3: Elephant Garlic, French Breakfast Radishes, Yukon Gold, Warrior Bunching Onions Q4: Tarragon and Parsley, Cilantro and Dill, Thyme and Sage, Lemon Basil Product of the Week: Root Pouch Trellis Netting New Seeds For 2022 Seed Potatoes Watch the Complete Show on YouTube Below: https://youtu.be/1XiuTkONCA0

Today on the podcast I kick off a Winter Series of food and cooking traditions with Hanukkah and Joan Nathan's Crispy Traditional Potato Pancakes from her book Jewish Cooking in America: Crispy Traditional Potato Pancakes From Jewish Cooking in America by Joan Nathan 2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion ½ cup chopped scallions, including the green part 1 large egg, beaten Salt and freshly ground black pepper, to taste Vegetable oil for frying Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a  fine-mesh strainer or tea towel and squeeze out all of the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture into the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can freeze the potato pancakes and crisp them up in a 350-degree oven at a later time. Yield: about 2 dozen pancakes Variation: if you want a more traditional and thicker pancake, you can add an extra egg plus ⅓ cup of matzah meal to the batter. Things We Mention In This Episode: Jewish Cooking in America Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Welcome to the Instant Trivia podcast episode 273, where we ask the best trivia on the Internet. Round 1. Category: Let's Go To A Museum 1: You might find your invitation to her Deerfield, Illinois museum under your pillow, along with a dollar. The Tooth Fairy. 2: This Spanish museum's paintings are displayed in 2 buildings: The Villanueva Building and the Cason del Buen Retiro. The Prado. 3: Check into a motel in Plano in this state, then check out the Cockroach Hall of Fame and Museum. Texas. 4: The Ulster Museum in this capital city dates back to 1890. Belfast. 5: MOMA in N.Y. is the Museum of Modern Art and MOCA in L.A. is the museum of this. Contemporary art. Round 2. Category: Eat Your Veggies 1: Green olives are traditionally stuffed with these red veggies. pimientos. 2: In the early 19th c. George Stephenson began growing these pickle veggies in glass tubes so they'd grow straight. cucumbers. 3: The Dutch type of this is white, as it's grown underground; the American is green, as the spears are grown above. asparagus. 4: Developed in Canada, the Yukon Gold variety of this tuber has yellow flesh. potato. 5: When making a pie with strawberries and this tart vegetable, just use its red stalks; the leaves are toxic. rhubarb. Round 3. Category: Women On Ice 1: Training 6 days a week on her camels and other moves won her the Gold at the '76 Olympics. Dorothy Hamill. 2: At age 10 in 1924, she won the 1st of 6 straight Norwegian figure skating championships. Sonja Henie. 3: In 1984 she and partner Christopher Dean earned 6.0s for artistic impression across the Olympic board. (Jane) Torvill. 4: At the '94 Olympics, this German placed 7th in her attempt to win a 3rd Gold. Katarina Witt. 5: Though she fell on a triple loop in the 1992 Olympics, she still took the Gold. Kristi Yamaguchi. Round 4. Category: Advertising Slogans 1: "When you care enough to send the very best", send one of these. Hallmark Card. 2: "Wouldn't you really rather have" one of these cars. Buick. 3: "I like" this lemon-lime soda "in you". Sprite. 4: This maker of pre-school toys says, "Our work is child's play". Fisher-Price. 5: "Always low prices. Always". Wal-Mart. Round 5. Category: 1993 Movies 1: With a gross of over $330 million, this Steven Spielberg film was the big hit of 1993. Jurassic Park. 2: In his most recent film, this St. Bernard has a girlfriend named Missy and 4 puppies. Beethoven. 3: This Tim Burton movie was made using stop-motion animation. The Nightmare Before Christmas. 4: This sequel was subtitled “Back in the Habit”. Sister Act 2. 5: Anthony Hopkins played the role of author C.S. Lewis in this Richard Attenborough film. Shadowlands. Thanks for listening! Come back tomorrow for more exciting trivia!

Shadowrun 5e - 'Single shots & Short bursts' - Episode 27:   "Yukon Gold" (tabletop RPG Actual play) Join us for a single shot birfday episode! Thanks for joining us in this actual play tabletop rpg game of Shadowrun, 5th edition series called Single-shot and Short Bursts. Join a team of deniable assets hired to do off-grid jobs - this time the group is sent to retrieve a disreputable wannabe fixer & hacker named "Yukon Jack", but it's never as easy as all that. Check those corners and keep your head down chummer! Thanks for listening to our actual play rpg game - if you liked, please follow or drop by during our live games on twitch. Roll some dice, stay safe, be well and see you soon and feel free to join us live on the stream on twitch.tv/sidequestslive.  Cheers! * * * * * * * * * * * * * * * * * * * * * * * * * * * Cast of Characters  * * * * * * * * * * * * * * * * * * * * * * * * * * * Bela, "BL155" Human Technomancer Carl, "Arsenio" Human Aspected Magic Medic Donnie, "Kat" Human Weapon Specialist Todd, Gamemaster * * * * * * * * * * * * * * * * * * * * * * * * * * * To find more content, including our to our video on demand edition, our live games on Twitch, our social media things and more, check out our links at https://linktr.ee/sidequestslive If you enjoyed, please click subscribe, or on Twitch the follow or sub. You're also invited to send us comments or reviews, we'd really appreciate your support. And special thanks to those joining us on the live stream, cheering us, subbing, following and chatting with us during our games. We usually do a weekly Thursday night game (DnD and/or Shadowrun or sometimes other games). All the best, be safe, have fun. Cheers.  ------------------------------------------------------------ *Images and ALL music used are Creative Commons.  *Character art is by roll20 assets (purchased or free)  *More art is by @boydsscratchings (instagram) / @darcybits (twitch). *All creative commons Music and visuals attributions are included on stream (scroll) AND at the end credits of our visual feed (YouTube, Twitch VOD)  *All music is creative commons with attribution, or licensed for broadcast. *Special thanks goes to all content creators, especially those at filmmusic.io.  *Other images are from Pixabay.  *Maps in our video edition of the game are from several Patreon supported map makers (see individual attributions in the credits of the video edition).  Special Map-mention goes out to: 2-Minute tabletop, https://www.patreon.com/2minutetabletop pogs props, https://www.patreon.com/PogS_Props and Miska Sci-fi Maps. https://www.patreon.com/miskasmaps Find them on Patreon and support these wonderful creators.  ******We are not endorsed by nor affiliated with any respective copyright holders (Catalyst games, Wizards of the Coast, etc.).  Find updates on Twitter & Instagram: @sidequestslive ------------------------------------------------------------

Tonight's episode is a bit of detour from our standard format.  Tonight we're going to dig into history and learn about some of the badass pioneering women who helped to establish the legend and lore around the famous Yukon Gold rush. Welcome to Wayward Stories, the podcast where we share YOUR stories of adventures in the great outdoors.  Submit your story to mywaywardstory@gmail.com or by visiting www.waywardstories.com   Share the experience!

Banyan Gold Corp. is a Canadian exploration and development company focused on Gold and is advancing two Yukon Gold properties, the Hyland Gold Project and the Aurex-McQuesten Gold Project.Banyan Gold had a good year in 2020 when they focused on the AurMac project and put out a resource in May 2020 of 900,000oz there. Since then they have drilled another 10,000m and are on track to drill another 15,000m.The AurMac project is the priority for Banyan Gold at this stage as it provides huge value for shareholders. The company found that during Covid, it was sensible to focus the team on one project and keep the team all in one place. One drill worked continuously from June- December 2020, completing 10,000m of drilling to build on the geological model, extend the strip and add valuable ounces at AurMac. Banyan Gold plan to start work on the Hyland project in 2022 but for now the main focus is AurMac.At AurMac, the Powerline discovery has exceeded all expectations with mineralisation over 2.5km and every single drill hole hitting anomalous mineralisation. Powerline is a horizontal model which is open to the South, the East and at depth. The 2021 drill programme started there in Feb 2021 in very cold conditions and Banyan Gold is already 6,000m into the planned 15,000m drill programme. The company is confident that the resource will reach the 2Moz target which is considered a critical number in the Yukon to be an economic, standalone resource. Banyan Gold has started work on the PEA and the baseline environmental and water quality work required for permitting and there will be news flow planned for every couple of weeks going forward. The updated resource will be out in the autumn of this year for this open-pit heap leach mine project which is low strip ratio and has excellent local infrastructure. The company is well positioned for 2021 having recently raised another C$2.5M and are fully funded going forward. They started the year with C$5.8M and spent C$4.5M on exploration and have some left for further exploration and for the Hyland project.Banyan Gold will continue to promote their company by telling the story to the right people in the marketplace. There will be ongoing drill results published every 2-3 weeks and the neighboring Victoria Gold story will help gain momentum for the Banyan Gold story.  Company page: https://www.banyangold.com/Explore More Here: https://cruxinvestor.comJoin our Club's waitlist: https://cruxinvestor.com/clubFor FREE unbiased investment information, follow us on Twitter, LinkedIn and Facebook:https://twitter.com/cruxinvestorhttps://www.linkedin.com/company/crux-investor/https://www.facebook.com/cruxinvestorIf you got value from this interview, please subscribe.

Today we take a huge deviation for the type of topic we typically cover here on Timesuck. The Space Lizards on Patreon vote on two topics a month through the app, and for today, they voted in my grandfather who passed away back on December 23rd. Probably the most influential person in my life. Today, I cover how the Hall family ended up in Idaho which leads to a history of Idaho settlement. My great-great-grandfather was one of the area's first homesteaders. I also share a lot of stories from my childhood, about central Idaho, and of course Papa Ward. I take you on a timeline of this man's wonderful, inspiring life. He meant a Hell of a lot to me and always will, and I think you'll like the tale of his impressive life. Hail Papa Ward :)  Thanks for helping Bad Magic Productions give $12,500 this month to the USC Shoah Foundation.  Click the link to learn more: https://sfi.usc.edu/ Watch the Suck on YouTube: https://youtu.be/ns3yVzMB7Cc Merch  - https://badmagicmerch.com/   Discord! https://discord.gg/tqzH89v COTC private FB Group: https://www.facebook.com/groups/cultofthecurious/ For all merch related questions/problems: store@badmagicproductions.com (copy and paste) Please rate and subscribe on iTunes and elsewhere and follow the suck on social media!! @timesuckpodcast on IG and http://www.facebook.com/timesuckpodcast Wanna become a Space Lizard? We're over 10,000 strong! Click here: https://www.patreon.com/timesuckpodcast  Sign up through Patreon and for $5 a month you get to listen to the Secret Suck, which will drop Thursdays at Noon, PST. You'll also get 20% off of all regular Timesuck merch PLUS access to exclusive Space Lizard merch. You get to vote on two Monday topics each month via the app. And you get the download link for my new comedy album, Feel the Heat. Check the Patreon posts to find out how to download the new album and take advantage of other benefits. See omnystudio.com/listener for privacy information.

Today’s show is all about one of my favorite comfort foods: potatoes. They are versatile, affordable, nutritious, and delicious. In fact, my new passion this winter is Hasselback Potatoes. Join us! Joining me for “all things spuds” is fellow culinary dietitian Amy Myrdal Miller, a farmer’s daughter, public speaker, author, and president of Farmer’s Daughter Consulting. Together, we will tell you all about potato nutrition, give you potato recipes galore, and explain why potatoes are the perfect gateway for getting other vegetables into your diet. For example, how about a potato bar with crispy Brussels sprouts or crispy shallots? The sky's the limit when it comes to potatoes! Show Highlights: Get to know Amy and her life in CA, running her consulting business and living with her husband and naughty kittens Why Amy, the farm girl from North Dakota, became a dietitian after her childhood diabetes diagnosis How potatoes fit into world cuisine, with possible origins in South America Most common potato varieties include Idaho, Yukon Gold, Fingerling, and Red Bliss (there are over 200 varieties in the US alone!) A few varieties that are well-suited for specific cooking techniques are Colomba, Sifra, Mozart, Mulberry Beauty, and Rickey Russet Dispelling the myth of “potato shame,” potatoes are rich in nutrients like vitamin C, potassium (more than a banana!), and fiber and antioxidants (in the skin) How to use potatoes with other veggies as diverse toppings Why many families are turning to potatoes as a staple during the pandemic Amy’s favorite mashed potatoes are a Yukon Gold-type with milk steeped with fresh rosemary; she also likes a preparation with extra virgin olive oil, sea salt, and pepper, or perhaps milk, sour cream, and cheese How nutrition-packed potatoes compare to rice and pasta as a dinner side dish Liz and Amy compete in a recipe smackdown to name different potato dishes and applications--with over 20 ideas in 60 seconds! Amy’s favorite potato recipe is a childhood favorite: boiled and buttered baby potatoes with fresh dill Liz’s easy prep for Potato Latkes made with pre-baked potatoes How silver linings during the pandemic have shown up with more family cooking and family connections How efficiency in water requirements, growing conditions, and space requirements have made potatoes the 4th most popular crop grown around the world Resources: A Genius Method for Making Latkes (by Joan Nathan): https://www.nytimes.com/2020/12/04/dining/hanukkah-latke-recipe.html Potato Wonder: https://www.potatowonder.com/  Potato varieties and breeding: HZPC  https://www.hzpc.com/  Potato Goodness (a great resource for potato nutrition, storage, preparation): https://www.potatogoodness.com/ Potato recipe roundup (TBD ... Liz to add) Liz's Podcast Posse. Join the closed Facebook group!   Hasselback potato slicer on Amazon

Today’s show is all about one of my favorite comfort foods: potatoes. They are versatile, affordable, nutritious, and delicious. In fact, my new passion this winter is Hasselback Potatoes. Join us! Joining me for “all things spuds” is fellow culinary dietitian Amy Myrdal Miller, a farmer’s daughter, public speaker, author, and president of Farmer’s Daughter Consulting. Together, we will tell you all about potato nutrition, give you potato recipes galore, and explain why potatoes are the perfect gateway for getting other vegetables into your diet. For example, how about a potato bar with crispy Brussels sprouts or crispy shallots? The sky's the limit when it comes to potatoes! Show Highlights: Get to know Amy and her life in CA, running her consulting business and living with her husband and naughty kittens Why Amy, the farm girl from North Dakota, became a dietitian after her childhood diabetes diagnosis How potatoes fit into world cuisine, with possible origins in South America Most common potato varieties include Idaho, Yukon Gold, Fingerling, and Red Bliss (there are over 200 varieties in the US alone!) A few varieties that are well-suited for specific cooking techniques are Colomba, Sifra, Mozart, Mulberry Beauty, and Rickey Russet Dispelling the myth of “potato shame,” potatoes are rich in nutrients like vitamin C, potassium (more than a banana!), and fiber and antioxidants (in the skin) How to use potatoes with other veggies as diverse toppings Why many families are turning to potatoes as a staple during the pandemic Amy’s favorite mashed potatoes are a Yukon Gold-type with milk steeped with fresh rosemary; she also likes a preparation with extra virgin olive oil, sea salt, and pepper, or perhaps milk, sour cream, and cheese How nutrition-packed potatoes compare to rice and pasta as a dinner side dish Liz and Amy compete in a recipe smackdown to name different potato dishes and applications--with over 20 ideas in 60 seconds! Amy’s favorite potato recipe is a childhood favorite: boiled and buttered baby potatoes with fresh dill Liz’s easy prep for Potato Latkes made with pre-baked potatoes How silver linings during the pandemic have shown up with more family cooking and family connections How efficiency in water requirements, growing conditions, and space requirements have made potatoes the 4th most popular crop grown around the world Resources: A Genius Method for Making Latkes (by Joan Nathan): https://www.nytimes.com/2020/12/04/dining/hanukkah-latke-recipe.html Potato Wonder: https://www.potatowonder.com/  Potato varieties and breeding: HZPC  https://www.hzpc.com/  Potato Goodness (a great resource for potato nutrition, storage, preparation): https://www.potatogoodness.com/ Potato recipe roundup (TBD ... Liz to add) Liz's Podcast Posse. Join the closed Facebook group!   Hasselback potato slicer on Amazon

Only One Variety to Grow in the Garden If we only had to grow one variety of each crop in the garden, what would we choose and why? Imagine if you had a small 20 x 20 garden and could only pick one variety out of a list of crops, which would you choose to grow in your vegetable garden. The guys go over a list of ten different crops and the one variety they choose to grow if they were in this hypothetical situation. The first crop they discuss is tomatoes. Greg chooses the most popular tomato variety that we carry which is the Bella Rosa, while Travis decided on the SummerPick variety because of its impressive productivity and disease resistance in the garden. The next crop to only choose one variety to grow is peppers. Greg decided on growing the Mama Mia Giallo since he prefers to grill and stuff his peppers once harvested. While Travis decided on the Aruba Cubanelle Pepper which is a hybrid variety that is very productive and excellent to cook with on the homestead. As for cucumbers, Greg enjoys growing pickle varieties so he decided on the Calypso Cucumber because it's a little more versatile. However, Travis decided on the Olympian Cucumber which is a slicing variety that produces dark green uniformed cucumber. The next crop that they could only choose one variety to grow is summer squash. If Greg could only grow one variety of summer squash he would grow one of his favorites the Gentry Squash. As a crookneck squash, it is one of the easiest summer squashes to grow and matures fast in the vegetable garden. Travis also decided on a crookneck variety, the Gold Star has exceptional disease-resistance and is a heavy producer which makes it great for late spring/early summer plantings. As for the sweet corn, Greg went back and forth on a few different varieties, but he ended up choosing the Silver Queen Sweet Corn which is an older variety that has always performed well in the garden. Travis likes to grow the super sweet corn varieties, so he decided on the Temptress Sweet Corn which is one he grew recently and really liked with the overall production, harvesting, and storing. For greens, Greg went with the Savanna Mustard while Travis chose the Top Bunch 2.0 Collard. When it comes to choosing only potato variety to grow the guys both chose the Yukon Gold because of its exceptional flavor profile and storing ability once harvested. Moving along to onions, Greg decided on growing the Sweet Harvest which is another old school favorite of his since it is a flatter style onion variety. Travis chose another recent favorite of his which is the Plethora Onion. It is also a flatter style onion that has produced well in the garden this year. The last two crops left to choose from are lettuce and okra. For lettuce, the guys decided if they could only grow one variety it would be either the Coastal Star Romaine Lettuce or the Tehama Lettuce. For okra, Greg decided to switch up from his favorite variety and instead chose a newer variety which is the Jing Orange Okra. However, Travis stuck with his all-time favorite the Jambalaya Okra which he has tested against other okra varieties and it always outperforms them. Show and Tell Segment On the show and tell segment this week, Greg has harvested some Bule Gourds from the vegetable garden. All gourds can be shaped a little bit differently, some can be smooth or some can have warts. You can make several different crafts out of gourds, one of the most common is bowls. The guys also show off some great stocking stuffers for the holiday season this year. The first stocking stuffer is our Corn Silking Brush which is a great tool to use for easily removing silks from corn cobs. Another great stuffer is the wooden garden labels which work perfectly for labeling plants in your seed starting room or greenhouse. The third product is the Hoss garden planner which includes information on plant spacing, row spacing, and companion planting suggestions for multiple crops.

Sarah knows from experience how our mind can control and run our lives, but not always in the way God intends. Her latest book, Transforming Your Thought Life: Christian Meditation in Focus, teaches  how to engage with Scripture in 17 different thought-life problem areas. Today you'll get to hear about 3 of those problem areas and you will be encouraged.We will be offering a free copy of Transforming Your Thought Life: Christian Meditation in Focus - leave a comment to be entered!In Sarah's words: I grew up as a child of divorce with deep fears of abandonment, and I faced several seasons of depression. I also married another child of divorce, and neither of us was emotionally healthy when we met. I have also suffered from passivity and codependency as a victim of emotional abuse. When I began reading the One Year Bible in 2003, God began changing my thoughts through the powerful truths of his Word. I began to see how God loved me and valued me, which boosted my self-worth. This newfound identity in Christ helped me set boundaries against toxic behaviors. Though it was a difficult struggle that continues today, I have learned the power of overcoming trials where they begin - in your mind.Sarah Geringer is a speaker, artist, and author of Transforming Your Thought Life: Christian Meditation in Focus and three self-published books. She is currently writing a teen girl version of Transforming Your Thought Life, to be published in fall 2021.She is on the devotional writing teams for Proverbs 31 Ministries, A Wife Like Me, Devotable, Hope-Full Living, Kingdom Edge Magazine and Woman 2 Woman Ministries.When she’s not reading over 100 books per year, Sarah enjoys painting, baking, gardening and playing the flute.Her daily must-haves are hot tea, dark chocolate, and fresh flowers.She lives in southeast Missouri with her husband and three children.Sarah writes about finding peace in God’s Word at sarahgeringer.com.Follow Sarah on:FacebookInstagramTwitterPinterestYouTubeLinkedInGoodreadsSarah's go-to recipe for cold weather is: Ultimate Baked Potato Soup (and doubles as an appetizer)6 large Russet potatoes, or 3 lbs. Yukon Gold potatoes (your choice)1 T vegetable oil1 T kosher salt3 T butter3 T flour1 t. seasoned salt (I like Penzeys Seasoned Salt)1 t. freshly ground black pepper2-3 cups milk (I use skim)1 14-oz. can fat-free evaporated milkPinch of ground nutmegPinch of ground cayenne pepperAdditional salt and pepper to tasteOptional toppings:  shredded cheddar or Colby cheese, sour cream, crumbled bacon, sliced green onionsScrub baking potatoes.  Wipe dry with clean towel.  Rub with vegetable oil and sprinkle with salt.  Place on baking sheet and bake at 400 degrees until tender when knife is inserted, about 1 hour.  Cool until able to handle.Cut potatoes in half lengthwise.  Scoop out insides and set aside. Reserve the skins for other use (great for potato skin appetizers, and they freeze well in resealable bags).In a large stock pan or Dutch oven, melt butter over medium-low heat.  Whisk in flour, seasoned salt, and pepper.  When roux is light brown, slowly whisk in 2 cups milk, about 1/2 cup at a time, until mixture is incorporated.  Pour in one can of fat-free evaporated milk, which gives the soup wonderful body and richness.  Season with nutmeg and cayenne pepper.  Heat through on medium-low heat, stirring often with whisk.Place potatoes in milk mixture.  Heat through and emulsify with an immersion blender, or put batches in a blender and pulse until mixture is smooth, adding more milk as needed.  Season with more salt and pepper to taste.:::::::::::How to invest in what matters beyond ourselves. We have one life - let’s make the most of it for God, others, and eternity.Subscribe:Choose one of these popular free listening services, and subscribe there:       

[REBROADCAST FROM JULY 29, 2020] Esteban Castillo, the creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People’s Choice Award, joins us to discuss his new cookbook Chicano Eats: Recipes from My Mexican-American Kitchen. He takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine—Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American cultures.     Mi Abuelita’s Tacos de Papa (Esteban’s Grandma’s Potato Tacos) Makes 12 tacos   One of the things I missed the most about visiting Mexico was mi abuelita Mami Nina’s cooking.She used to sell raspados (a shaved-ice treat made with fresh fruit syrups) and sopes on the weekends to help make ends meet.It took more than ten years to get back to Mexico, and during that first visit back, I noticed things hadn’t changed: She still opens up her house on the weekends to anyone who’s hungry, serving pozole, sopitos, and the crunchiest tacos de papa I’ve ever had, served with a big pile of lettuce and queso Cotija.   Ingredients FOR THE TACO FILLING · 1½ pounds (680 g) Yukon Gold potatoes, peeled and cubed · 5 garlic cloves, peeled · 1 teaspoon Diamond Crystal kosher salt, plus more to taste · ½ teaspoon freshly ground black pepper   FOR THE SAUCE · 4 large whole Roma (plum) tomatoes · ¼ small yellow onion · 1 tomatillo, husked and rinsed · 2 garlic cloves, peeled · 1½ cups (355 ml) chicken stock (or sub in your favorite veggie broth to make this vegan) · ¾ teaspoon Diamond Crystal kosher salt, plus more to taste · ¼ teaspoon freshly ground black pepper   FOR ASSEMBLY · 12 corn tortillas · Vegetable oil for fryimg · Shredded cabbage or lettuce · Sliced tomato · Diced white onion · Sliced radishes · Cotija cheese (or your favorite vegan substitute) · Hot sauce   Instructions 1. Make the filling: In a large pot or Dutch oven, combine the potatoes, garlic, and water to cover by about 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to medium-low and simmer until tender, about 15 minutes. 2. Transfer the potatoes and garlic to a bowl, add the salt and pepper, and mash. Adjust the salt to taste. 3. Make the sauce: Wipe out the large pot or Dutch oven you used for the potatoes and add the tomatoes, onion, tomatillo, and garlic. Add water to cover by 1 inch (2.5 cm) and bring to a simmer over medium-low heat. Simmer until the tomatoes soften, 10 to 15 minutes. 4. Drain the vegetables, then transfer to a blender and add the chicken stock, salt, and black pepper. Blend (be sure to open the steam vent/ center cap and cover with a towel to avoid explosive hot liquid) until smooth. Adjust the salt to taste. 5. Return the mixture to the pot, place the lid on, and simmer over medium-low heat for 15 minutes to cook the salsa through. Remove from the heat and set aside while you fry the tacos. 6. To assemble: Working in batches of 3 to 4, pop the tortillas in the microwave for about 45 seconds, or heat them up on a comal over medium heat for about 1 minute on each side. (Cold tortillas will rip.) 7. In a large skillet, heat 1 inch (2.5 cm) of vegetable oil over medium-low heat. Add 2 to 3 tablespoons of the mashed potatoes to a tortilla, fold the tortilla in half, and fry until crispy and golden brown on both sides, 2 to 3 minutes per side. 8. Fill each taco with a little shredded cabbage and a tomato slice, then ladle some of the tomato sauce over it. Finish by garnishing with some onion, radishes, Cotija, and your favorite hot sauce.

Ina Garten, also known as the Barefoot Contessa, joins us to discuss her latest cookbook, Modern Comfort Food. See below for a recipe from the new cookbook for skillet-roasted chicken and potatoes:   Skillet-Roasted Chicken & Potatoes Any roast chicken is comfort food to me, but roast it in a cast-iron skillet with garlic, potatoes, mustard, and white wine and I’m in! If you marinate the chicken in the morning, it takes no time to cook when you get home from work and the skillet can go from the oven directly to the table! This is a great weeknight dinner. SERVES 4 4 large bone-in, skin-on chicken thighs (2½ to 3 pounds total) Kosher salt and freshly ground black pepper 2½ cups buttermilk, shaken Good olive oil 2 tablespoons Dijon mustard 1 tablespoon dry white wine, such as Chablis 1½ teaspoons fresh thyme leaves ¹⁄₈ teaspoon sweet Hungarian paprika 1 pound medium Yukon Gold potatoes, unpeeled, sliced¼ inch thick 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives   At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate. Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.     Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.    

Look up, look way up to the top of Canada, and find Yukon Gold. Ms Lilly will school us on what to expect in terms of solar and lunar activity in the far north. A couple Yukon bucket list suggestions should wet your interest, and some indigenous boat building tips will make sure you make it back alive.

The Wisconsin Vegetable Gardener Radio Show from March – Oct weekly Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturday mornings 7-8 AM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 9-10 PM MST https://www.yahradio540.com/listen-live/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://www.christiannetcast.com/listen/player.asp?station=wogo-am Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST https://tunein.com/radio/Radio-570-s36447/ Heard on WRMN 1410 AM & 96.7 FM Elgin/Chicago, IL Sundays Noon-1 PM CST https://www.wrmn1410.com/ Heard on KMET 1490 AM & 98.1 FM Banning, CA Tuesdays 9 - 10 AM PST https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW In segment four Joey and Holly answer garden questions I have a small tomato patch and many of the tomatoes are cracking before they get red ? Is there something I can do to help it .Thanks Thanks Jim A: Thank you for the question cracking can occur for 2 reasons. 1 it can be the genetics of that particular variety of tomatoes secondly and more commonly cracking occurs when there's an inconvenience of moisture in the soil when there's too much water the tomato will grow rapidly and outgrow its skin which causes the cracking then a dry spell occurs causing the tomato not to grow as fast. To answer the question the cracking of the tomato would simply be regular watering or consistent moisture in the soil so the plant has adequate amounts to pick up and grow correctly. A friend has some tomatoes that look good on the top are but are going brown on the bottom before they are red even when they are hanging Any idea why my Yukon Gold potatoes have a darkened hollow center? This has happened the past several years. I am in Southeast Wisconsin Hollow heart occurs because of uneven amounts of moisture during tuber development or a combination of other environmental factors. Hollow heart, sometimes called brown heart or sugar center, is found everywhere potatoes are grown and occurs when there is an abrupt change in growing conditions. Can I just let the plants spread the seeds on the ground and let them or onions come up that's what I want to know I love your podcast. I planted several kinds of pole beans. The purple ones have rust, but the neighboring beans don't seem to be affected. Is this common? How do I prevent this from happening again? How do I sanitize seeds before planting? I save my own seeds. Keep up the good work! Helen Check out the companies that make the show possible Power Planter of www.powerplanter.com Proplugger of www.proplugger.com World's coolest rain gauge www.worldscoolestraingauge.com Rootmaker of www.rootmaker.com Us coupon code TWVG at checkout and save 10% of your order Tomato snaps of www.tomatosnaps.com Chapin Manufacturing Inc. of www.chapinmfg.com Pomona pectin of www.pomonapectin.com Iv organics of www.ivorganics.com Dr. JimZ of www.drjimz.com Seed Savers Exchange of www.seedsavers.org Waterhoop of www.waterhoop.com Green Gobbler of www.greengobbler.com Nessalla koombucha of www.nessalla.com MI Green House LLC of www.migreenhouse.com Phyllom BioProducts of www.phyllombioproducts.com Happy leaf led of www.happyleafled.com Neptunes harvest of www.neptunesharvest.com Dripworks of www.dripworks.com We Grow Indoors of www.wegrowindoors.com Harvestmore of www.harvest-more.com Deer defeat www.deerdefeat.com Blue ribbon organics www.blueribbonorganics.com Bluemel's garden & landscape center www.bluemels.com Milwaukee,WI official garden center of the show Wisconsin Greenhouse company of https://wisconsingreenhousecompany.com/ Chip Drop of https://getchipdrop.com/?ref=wisconsinvegetable Tree-Ripe Fruit Co of https://www.tree-ripe.com/ Big elk Garlic farm https://www.bigelkgarlicfarm.com/#/

This episode is part 1 or a 4 part series covering EditCon 2020 that took place on Saturday February 1st, 2020 at the TIFF Bell Lightbox in Toronto. Massive hours of footage, tight deadlines, and no script? No problem! Elianna Borsa, Jenypher Fisher, CCE, Baun Mah and Ian Sit from the hit shows Big Brother, The Amazing Race, Yukon Gold, and In The Making share how they get to the finish line. Featuring clips from these and other top-rated and award-winning reality and factual programs, this discussion breaks down the process of cutting unscripted programming, both creatively and technically. This panel was moderated by Jonathan Dowler.  

The Wisconsin Vegetable Gardener Radio Show from March – Oct weekly Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturday mornings 7-8 AM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 9-10 PM MST https://www.yahradio540.com/listen-live/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://www.christiannetcast.com/listen/player.asp?station=wogo-am Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST https://tunein.com/radio/Radio-570-s36447/ Heard on WRMN 1410 AM & 96.7 FM Elgin/Chicago, IL Sundays Noon-1 PM CST https://www.wrmn1410.com/ Heard on KMET 1490 AM & 98.1 FM Banning, CA Tuesdays 9 - 10 AM PST https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW In segment 1 Joey and Holly talk about how to grow garlic sponsored by https://www.bigelkgarlicfarm.com/#/ Growing great garlic Choose hardneck or softneck Loose, fertile soil Plant a month before last average frost date Use biggest cloves Space rows 10 inches apart Plants will sprout – that’s ok Do not bury with mulch, can lightly mulch Plant like teardrop Water lightly after planting In spring – can side dress with fertilizer Water when appropriate Watch for scapes and cut back Harvest when bottom leaves start to look yellow/brown Use fork or shovel to loosen soil, don’t just pull out of the ground Cure for storage In segment two Joey and Holly talk about Common tree diseases/problems Common tree diseases/problems Common tree problems/diseases Emerald ash borer Solution 1 — Prune back branches and stems that have been infested and destroy them to prevent further spreading. If more than 25% of the tree’s foliage or mass must be removed, seek the assistance of a certified arborist. Solution 2 — When the infestation is in the trunk of the tree, call an arborist to evaluate the damage and determine a safe approach to halting the infestation. Solution 3 — Prevent infestations by keeping your trees healthy. When you hear about an outbreak in your area, treat your trees with a bark insecticidal spray to deter the insects from making your tree its host. Tar spots Tar spot on maple and sycamore is not actually "tar" on the leaves, but rather a fungal disease. These diseases seldom are detrimental to the overall health of infected trees.Tar spots may cause premature defoliation but are not known to kill trees. Tar spots on maples are caused by fungi in the genus Rhytisma. Symptoms first appear in late spring or early summer as infected leaves develop light green or yellow-green spots. During mid to late summer, black tar-like raised structures are formed on the upper surface of leaves within the yellow spots Compacted soil Problem: In our yards, trees often grow in compacted soil. ◦Our yard is our backyard getaway. We run, play, walk, and enjoy our yard constantly. ◦All that foot traffic, along with lawn mowers and construction projects, creates soil compaction. Plus, major soil compaction occurred when your house was built, so if your home is newer, it’s likely you’ll see this problem. ◦Compacted soil leads to stressed soil, crushed root, and restricted root growth. Solutions: Loosen the soil to reduce compaction and stress on trees. ◦Vertical mulching replaces soil in the root zone. ◦Mix in organic matter to amend compacted soil. Dutch elm disease Fungal disease Carried by bark beetles and then once the trees “vascular” system is infected, the disease moves around How to manage Dutch elm disease •Reduce the number of breeding sites available to the beetles through prompt removal of dead or dying elm wood with intact bark. ◦Branches infected with DED should be removed the same year the infection starts. ◦Trees with many branches infected with DED should be taken down. ◦Wood from DED infected elm trees should be buried, debarked, burned or chipped. •Remove infected branches before the disease has moved into the main stem of the tree. All infected branches must be removed at least 5 feet, preferably 10 feet, below the last sign of streaking in the sapwood. •Dutch elm disease can spread through root grafts from an infected tree to adjacent healthy elms. If possible, sever root grafts with a vibratory plow before the infected tree is removed in order to prevent this movement. •Choose Dutch elm disease resistant cultivars for new plantings or as replacement trees. ◦Tolerant cultivars are not immune to the disease and may develop wilt if infected. ◦Unlike susceptible trees, tolerant elms can block the spread of the pathogen and will not be killed. ◦Infected branches should be pruned out as described above. In segment three Joey and Holly Welcome their guest Maria Colletti was Shop Manager from 2003-2016. Now, she is an Instructor at NYBG Adult Education, where I teach 'Living Decor' Terrarium series classes. she teach at Westchester Community College in their Adult Education Native Plant curriculum. At WCC, I teach 'Native Moss Identification' includes creating an indoor mossararium. She is an Horticulturist, Terrarium Designer, Traveling Workshop Instructor and Author. Her book is Terrariums: Gardens Under Glass he website is https://green-terrariums.company.site/ 1. What is a terrarium and how did you get into creating them? 2. Is this something anyone can do, even if you feel you dont have a green thumb? 3. What are some tips on how to get the best from terrariums? We are talking with 4. Tell us more about your book - Terrariums: Gardens Under Glass - what can a reader expect to find and why should our listeners check it out? 5. Can I create a terrarium garden by re-purposing objects from inside my home? 6. What are some easy to find terrarium plants? 7. How can our listeners find out more about you? In segment four Joey and Holly answer garden questions I have a small tomato patch and many of the tomatoes are cracking before they get red ? Is there something I can do to help it .Thanks Thanks Jim A: Thank you for the question cracking can occur for 2 reasons. 1 it can be the genetics of that particular variety of tomatoes secondly and more commonly cracking occurs when there's an inconvenience of moisture in the soil when there's too much water the tomato will grow rapidly and outgrow its skin which causes the cracking then a dry spell occurs causing the tomato not to grow as fast. To answer the question the cracking of the tomato would simply be regular watering or consistent moisture in the soil so the plant has adequate amounts to pick up and grow correctly. A friend has some tomatoes that look good on the top are but are going brown on the bottom before they are red even when they are hanging Any idea why my Yukon Gold potatoes have a darkened hollow center? This has happened the past several years. I am in Southeast Wisconsin Hollow heart occurs because of uneven amounts of moisture during tuber development or a combination of other environmental factors. Hollow heart, sometimes called brown heart or sugar center, is found everywhere potatoes are grown and occurs when there is an abrupt change in growing conditions. Can I just let the plants spread the seeds on the ground and let them or onions come up that's what I want to know I love your podcast. I planted several kinds of pole beans. The purple ones have rust, but the neighboring beans don't seem to be affected. Is this common? How do I prevent this from happening again? How do I sanitize seeds before planting? I save my own seeds. Keep up the good work! Helen Check out the companies that make the show possible Power Planter of www.powerplanter.com Proplugger of www.proplugger.com World's coolest rain gauge www.worldscoolestraingauge.com Rootmaker of www.rootmaker.com Us coupon code TWVG at checkout and save 10% of your order Tomato snaps of www.tomatosnaps.com Chapin Manufacturing Inc. of www.chapinmfg.com Pomona pectin of www.pomonapectin.com Iv organics of www.ivorganics.com Dr. JimZ of www.drjimz.com Seed Savers Exchange of www.seedsavers.org Waterhoop of www.waterhoop.com Green Gobbler of www.greengobbler.com Nessalla koombucha of www.nessalla.com MI Green House LLC of www.migreenhouse.com Phyllom BioProducts of www.phyllombioproducts.com Happy leaf led of www.happyleafled.com Neptunes harvest of www.neptunesharvest.com Dripworks of www.dripworks.com We Grow Indoors of www.wegrowindoors.com Harvestmore of www.harvest-more.com Deer defeat www.deerdefeat.com Blue ribbon organics www.blueribbonorganics.com Bluemel's garden & landscape center www.bluemels.com Milwaukee,WI official garden center of the show Wisconsin Greenhouse company of https://wisconsingreenhousecompany.com/ Chip Drop of https://getchipdrop.com/?ref=wisconsinvegetable Tree-Ripe Fruit Co of https://www.tree-ripe.com/ Big elk Garlic farm https://www.bigelkgarlicfarm.com/#/

Hey Dude, I riff and ramble about the time my dad and I dodged a bullet up in California Gold Rush country.(AUDIO LINK)PEOPLE: Tom BoppPLACES: Zane Grey Estate, Yukon, Alaska, California Gold Rush Country, Yosemite, Mariposa, Oakhurst, Wawona, Central ValleyTHINGS: Yukon Gold, El Capitan, Half Dome, California State Route 49, California State Route 140, California State Route 41, OzarkSOUNDS: cat drinking fountain GENRE: storytelling, personal narrative, personal journalPHOTO: "Gateway to Yosemite" via Google shot on my "new" iPhone6RECORDED: August 13, 2020 in the new "Bohemian Bootleg Studio" in Altadena, California GEAR: Sony ICD PX370 digital voice recorder internal microphone.HYPE: "It's a beatnik kinda literary thing in a podcast cloak of darkness." Timothy Kimo Brien (cohost on Podwrecked and host of Create Art Podcast)DISCLAIMER/WARNING: Proudly presented rough, raw and ragged. Seasoned with salty language and ideas. Not for most people's taste. Please be advised.

Esteban Castillo, the creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People’s Choice Award, joins us to discuss his new cookbook Chicano Eats: Recipes from My Mexican-American Kitchen. He takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine—Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American cultures.     Mi Abuelita’s Tacos de Papa (Esteban’s Grandma’s Potato Tacos) Makes 12 tacos   One of the things I missed the most about visiting Mexico was mi abuelita Mami Nina’s cooking.She used to sell raspados (a shaved-ice treat made with fresh fruit syrups) and sopes on the weekends to help make ends meet.It took more than ten years to get back to Mexico, and during that first visit back, I noticed things hadn’t changed: She still opens up her house on the weekends to anyone who’s hungry, serving pozole, sopitos, and the crunchiest tacos de papa I’ve ever had, served with a big pile of lettuce and queso Cotija.   Ingredients FOR THE TACO FILLING · 1½ pounds (680 g) Yukon Gold potatoes, peeled and cubed · 5 garlic cloves, peeled · 1 teaspoon Diamond Crystal kosher salt, plus more to taste · ½ teaspoon freshly ground black pepper   FOR THE SAUCE · 4 large whole Roma (plum) tomatoes · ¼ small yellow onion · 1 tomatillo, husked and rinsed · 2 garlic cloves, peeled · 1½ cups (355 ml) chicken stock (or sub in your favorite veggie broth to make this vegan) · ¾ teaspoon Diamond Crystal kosher salt, plus more to taste · ¼ teaspoon freshly ground black pepper   FOR ASSEMBLY · 12 corn tortillas · Vegetable oil for fryimg · Shredded cabbage or lettuce · Sliced tomato · Diced white onion · Sliced radishes · Cotija cheese (or your favorite vegan substitute) · Hot sauce   Instructions 1. Make the filling: In a large pot or Dutch oven, combine the potatoes, garlic, and water to cover by about 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to medium-low and simmer until tender, about 15 minutes. 2. Transfer the potatoes and garlic to a bowl, add the salt and pepper, and mash. Adjust the salt to taste. 3. Make the sauce: Wipe out the large pot or Dutch oven you used for the potatoes and add the tomatoes, onion, tomatillo, and garlic. Add water to cover by 1 inch (2.5 cm) and bring to a simmer over medium-low heat. Simmer until the tomatoes soften, 10 to 15 minutes. 4. Drain the vegetables, then transfer to a blender and add the chicken stock, salt, and black pepper. Blend (be sure to open the steam vent/ center cap and cover with a towel to avoid explosive hot liquid) until smooth. Adjust the salt to taste. 5. Return the mixture to the pot, place the lid on, and simmer over medium-low heat for 15 minutes to cook the salsa through. Remove from the heat and set aside while you fry the tacos. 6. To assemble: Working in batches of 3 to 4, pop the tortillas in the microwave for about 45 seconds, or heat them up on a comal over medium heat for about 1 minute on each side. (Cold tortillas will rip.) 7. In a large skillet, heat 1 inch (2.5 cm) of vegetable oil over medium-low heat. Add 2 to 3 tablespoons of the mashed potatoes to a tortilla, fold the tortilla in half, and fry until crispy and golden brown on both sides, 2 to 3 minutes per side. 8. Fill each taco with a little shredded cabbage and a tomato slice, then ladle some of the tomato sauce over it. Finish by garnishing with some onion, radishes, Cotija, and your favorite hot sauce.

In today’s podcast “Best Animals for a Homestead” is the topic. We have tried many animals and plan to try a few more. The best animals for a homestead will depend on your goals and land situation. I’ll talk about our thought processes and how we came to choose our animals and specific breeds. Let me take a minute to say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. If it were not for you, this show would not exist. I appreciate you all and hope you and your families are doing well. I’m so excited to share with you what’s going on at the farm this week. Our Virginia Homestead Life Updates Because this podcast is generally about the best animals for a homestead, I’ll keep the garden and fruit portion relatively short. Garden The garden is amazing. I’ve said it before and I’ll say it again. We love this ground cover. The plants are thriving like they never have before. Even with the harsh heat we have been experiencing, everything is thriving. Tomatoes The tomatoes are coming on strong. There seemed to be only a few tomatoes for a while, but now when I go out there, I see every plant has many, many tomatoes. It won’t be long now. The only type of tomato I am growing this year is a paste tomato. I will get my slicing tomatoes from other vendors at the farmer’s market. My tomato crop is specifically designed to produce lots of tomatoes to be used in making tomato sauce and barbecue sauce. Peppers Peppers are up next. You can’t have tomato plants without pepper plants. They are all doing so well. The sweet banana peppers starting bearing first, then the jalapeno and cayenne started ripening. I’ve harvested only one green bell pepper but many more are in the near future. The plants are strong and bearing lots of fruit. They just need to get a bit bigger. It’s going to be a fabulous year for peppers. That green bell pepper was out of this world. I like to cut up a banana pepper and sprinkle it over my eggs while they are cooking. The peppers get cooked just enough to add their fabulous flavor to the eggs. Potatoes All of the potatoes have been harvested. We had about 75 square feet of red potatoes and 25 square feet of Yukon Gold potatoes. Most of them were quite small but also quite healthy. They are the size of new potatoes, about two to three inches in diameter, and I am treating them as such. Rather than curing and firming the skins, I’m letting them be with their thin skins so perfect for boiling and roasting. In the past we have lost many potatoes before getting them out of the ground due to rotting with fungus. Again, this time all healthy. I’m ready to plant again. Crowder Peas I started picking the crowder peas a few days ago. And then again last night I picked them again. I will wait another day or two and give them another go. I have great luck with crowder peas every year. It appears this year will be a bumper crop year. Basil and Other Culinary Herbs This is my first year for really growing basil. I am really pleased with how easy it was to grow this herb. I’m packaging up 2 cup bags to take to the farmer’s market. Come see me on Saturdays in Wytheville, VA 8 am to noon. I’m including a fresh Basil Pesto recipe with every purchase. If you’re not in my area and want the recipe, I’ll put a link in the show notes. Or just hop over to our website at Peaceful Heart Farm dot com and select “recipes” from the menu. It will be at the top of the list. The Oregano and Thyme are also doing well. The parsley and cilantro don’t look so good. I’ll have to investigate how to do better with those two. I think the Rosemary will also do well, but it grows much slower. Because we have lamb, we use a lot of rosemary. And I love it when it’s fresh. Dried works okay. But fresh is the best. I have a little bit of mint growing here and there also. I want to try a mint sauce recipe with our lamb. I haven’t had the opportunity to do that so far and am looking forward to it. I may make some mint jelly as well. Sometimes mint sauce recipes use mint jelly or offer it as a substitute ingredient. Fruit The blackberry bushes are producing lots of fruit. However, it is such a jungle down there I’m not really able to harvest it. We have been doing other tasks and have let them get overgrown. Blackberry canes are very prolific. Perhaps you’ve had some wild ones invade your space. They can be a real pain. Most of ours are thornless, but there are many wild volunteers that make picking the berries a greater challenge. Certainly not as much of a challenge as picking from a patch that is entirely wild with an abundance of thorns, but a hindrance just the same. I really enjoy picking berries when there are no thorns. Well, I guess we need to just take a day to go in there with hedge trimmers and cut out the overgrowth and clear out the wild ones. I’m pretty sure they already have a pretty good foot hold and are solidly mixed in with the thornless ones, but with diligent effort we can keep them under control. It’s just one of those homestead jobs that is not really fun. Some things on the homestead are wonderful and other things are really unpleasant. Getting my ankles ripped up by blackberry thorns is unpleasant. I guess I could wear thick socks. But it’s ssssoooo hot out there. Is it hot where you are? Moving on to the animals. Animals I’ll give a health and wellness update and then some information on how we came to have these particular animals. After I cover what we have, I’ll go into some that we want to have but don’t have yet. Sheep Sheep were the first animals that we added to the homestead in 2010. We started with a dozen pregnant ewes. We added a breeding ram, grew the flock to over 70, then scaled back to our present flock of six to eight ewes and one ram. This year we had eight ewes and have now added 9 lambs. All doing well and keeping together for the most. The health of our flock has steadily improved over the years. We chose katahdin sheep. It is a meat breed as opposed to a fiber breed. They are referred to as hair sheep. That means that they shed their wool every spring. We do not need to keep up with having them sheared every year. There are other hair sheep, but after research we decided on katahdin due to their excellent mothering instincts and their ability to thrive on pasture. They have internal parasite issues comparable to other breeds. I don’t think there is any way to get around that issue. Breeding for parasite resistance and managing our pastures has improved our flock health tremendously. If we knew in the beginning what we know now, we would have asked a few more pertinent questions before purchasing. We would have looked at the eyelids of a few of the ewes before we bought them. The flock we purchased came with a heavy worm load. They literally needed to be wormed every 3 or 4 months just to keep them and their lambs alive. Indeed, we lost a few ewes and lots or lambs before we got it under control. Naïve as we were, we did not even know it would be a problem. Oftentimes we as humans go into a situation thinking everyone thinks and acts as we do; that is a great illusion. They would of course be caring for their animals in a manner similar to our plan. Not true. Anyway, over the years we have learned how to tell when they are stressed with parasites and act quickly to bring it under control. Because of this kind of husbandry, we no longer have what I would call real issues with parasites. We may go an entire year or more without using chemical wormer at all. In other years, it may only one or two animals that get treatment. In the past four or five years we have not had to use much at all. This spring, not one single animal needed treatment. Oh, they still have the parasites and have to be monitored. But they are able to handle it effectively. A healthy flock can be maintained without chemicals. Pasture maintenance and management is the key. Well, good genetics are also important. But even the best genetics will fail if the pastures are not managed well. Donkeys Donkeys were the next animal to be added to the homestead. We chose miniature donkeys. Working with small animals was what we were comfortable with and these beauties fit the bill. Daisy was pregnant with Sweet Pea when we purchased her. Both are still on the homestead and both are doing very well. Sweet Pea ended up being bigger than her mom. I’m not sure she would even qualify as a miniature. They must be 36” or less at the shoulder. A few years later we added Johnny. He produced several foals for us including Cocoa whom we still have. He produced so prolifically that we decided that enough was enough. We wanted to keep him so we enlisted the vet to change him from a Jack to a John. It is fitting is it not? A John is a gelded Jack. Johnny is a John. He will no longer produce Jennys. There is another term for Jenny before they have their first foal, but I can’t remember it right now. Johnny and Cocoa are also doing well. The problem we have with the donkeys right now is we simply don’t need four. Eventually, we will be selling Johnny and Sweet Pea. Daisy has always been a favorite and Cocoa is my next favorite. They are just friendly and loving. Sweet Pea is an attention hog. She is so friendly she will keep pushing and nudging you from behind for more attention. Johnny is quite shy but if he lets you get close, he really enjoys a good scratch as much as the girls. We chose donkeys as guard animals for the sheep and lambs. And ours are very good at it. They have kept the coyotes away. We only had one bad incident with coyotes. Spring lambing was in full swing. It rained heavily one night and the pond flooded out into the field. The donkeys were on one side and the sheep and lambs on the other side. We came out to find three lambs destroyed by the coyotes. But again, that was the only incident. We’ve lost a lamb here and there to other predators. But the coyotes stay away. That was and is always the main concern I have with sheep and lambs. Coyotes can be devastating to a flock of sheep. Cows and Calves I’ll start out with saying that all of the cows and calves are doing very well. I have started using a natural fly spray and it is working. I’m am very pleased. Flies are a real problem when you have cattle. It’s the poop, you see. Flies love to use it as a breeding ground. And cows make a lot of poop. But with a few squirts of my special fly spray twice a day, we are keeping them at bay. We did have that issue with Luna and pink eye that I talked about last time, but I am keeping a close watch on her and making sure she gets her fly spray twice a day. The spray does not diminish the fly population. Later, we will have chickens to help keep the fly population down. More on that later.  As I have mentioned before, we have Normande cows. For you guys that are new, there is a whole podcast on why we chose Normandes. I’ll put a link in the show notes. I’ll just summarize it here. It started off with me wanting to have a family cow for milk, butter and cheese. Quickly that grew to wanting a small herd to make handmade farmstead cheese. We chose the Normande breed to one main reason along with a few more major/minor reasons. The main reason is they are a dual breed cow. We needed to have a calf every year to have milk. The calf would be grown out for meat. That was the original plan. The dual breed was perfect for that. The calf would produce excellent meat and the cow would produce excellent milk. Usually a cow is either excellent at producing beef or prolific in making milk. The Normande does both. There are other breeds that are considered dual breeds but we settled on the Normande because of the other major/minor characteristics that were important to us. I did want to make cheese and the Normande, as well as being a dual breed, was genetically bred in France to produce the finest cheese. They were also bred to sustain themselves on grass. We did not know how great a boon that was until we purchased that Jersey and saw how much supplemental grain she required just to maintain her weight. The Normandes have no such requirement and still produce similar amounts of milk. Other great things are that they have extremely beautiful coats. They are docile, very docile. Here again, the Jersey cow gave us the true contrast there. Sure, the Jersey has those beautiful and gentle eyes. But let me tell you, they can be quite aggressive. Mostly with the other cows, but she has certainly challenged us from time to time as well. We will eventually sell her and stay with our Normandes. She is a lovely cow and we have learned a lot. But the Normande is the cow for us. We purchased Claire and Buttercup in 2011. Claire was bred to an angus bull and gave birth to a lovely calf. Willis has been gone for many years but I still remember the joy of that first calf being born. Buttercup is a full sister to Claire and one year younger. The next year we added Cloud, Violet and Lilly. We also purchased a bull, Teddy, with that lot. Teddy was sold a few years back. Cloud was a bred heifer and gave birth to Dora who we lost last year. Dora had complications following a breech calf. Well, the complications likely happened before the birth began. She was two weeks early, hence the breech position and subsequent infection that took her down. We purchased Butter, a Jersey cow, last year for her A2A2 milk. She was our seed for starting our herd share program. At that time, our cows had not been tested for the A2A2 genetic trait and we wanted to offer A2A2 milk to our herd share customers. Our current herd consists of the matriarch, Claire, and her sister, Buttercup along with Cloud, Violet and Butter. That’s five cows for the moment. We also have two heifers. Cloud gave birth to Luna in November last year and Buttercup gave us Virginia just five weeks ago. It will still be a while before the two heifers add milk to our supply. Luna will be bred summer 2021 and will give birth to her first calf in spring 2022. Virginia will follow the year after. Or we could breed her in September or later in 2021 for a calf in the summer or fall of 2022. We shall see. It takes a while to build a herd. Goats There is way too much information on various goats for my information here to be of much use. I wanted Cashmere for my knitting projects. There is no registered cashmere breed, though there is an American Cashmere Goat Association. With cashmere it’s all about the fiber. Lots of goat breeds produce cashmere. A cashmere goat herd is simply one where selective breeding has produced the finest fiber. That was my only criteria for a goat breed – other than we needed pasture maintenance. They are great at keeping those wild blackberries down. I can’t turn them loose in the blackberries we are growing on purpose. They will not distinguish between wild thorny, thorny blackberries and our lovely thornless ones. They will simple eat everything in sight. They eat the briars and wild roses as well. Goats eat lots of plants that the cows and sheep won’t touch. They keep small trees and bushes under control as well. Left alone the pastures would be filled with all kinds of bushes and young trees, especially pine trees. They can really take over the edges of a pasture quickly. Future plans include thinning out the cashmere goats to nothing and then bringing in some meat goats. Right now, Kiko is the breed at the top of my list, with Spanish waiting in the wings. They are both meat goats with low parasite loads and little hoof maintenance. That’s another reason for my change of heart with the goats. Our current herd requires regular hoof trimming. If I can shop well, the next one will not. That’s all I’m going to say about the goats. You may be thinking of milking goats or meat goats, but I really don’t have a lot of information in those areas to add to your knowledge.  Quail The quail chicks are hatched. We have 52 in the brooders and 4 more still in the incubator. Two of those in the incubator will live, one other is a maybe will live and the fourth is not going to make it. There is a problem with its legs and it cannot stand. Let me back up a little bit. There is a lot to this story. Most of them hatched on Saturday. They stay in the incubator for up to three days. They need to dry off and get some strength in their legs and they need to be kept consistently warm. The incubator provides that environment. They were scheduled to go into the brooders on Tuesday. That date changed to Monday based on a couple of different incidents. Power Outage So much has happened that it is a little bit of a blur. I can’t recall whether it was Saturday evening or Sunday evening when we were blessed with rain and I thought, “great, I don’t have to water the garden”. Watering the garden had become nearly a daily activity. It was a tremendous thunderstorm. So tremendous that the power went out. The incubator was off and those 50 plus babies were now in danger. A call to the power company revealed that the power was guaranteed to be back on by 3:00 am. Good to know, but without the incubator or some other source of heat, those newly hatched quail would not survive. Scott came to the rescue and hooked up the generator and selectively turned on breakers so the incubator was functional. It was quite the balancing act. The cows still needed to be milked so he also turned on the breaker that would provide power to the portable milker. After that, the circuit breaker for the portable milker was turned off and the one for the water pump was turned on so we could clean up the milking equipment and get showers. That one was turned off and the circuits for the freezers were turned on. Thankfully, the power was back on long before 3:00 am. Stabilizing the Incubator The problem with the power going on and off and the incubator is stabilizing the heat and humidity. While they are just eggs, this has not really been a problem. But the last two hatchings required me to vent the humidity and temperature just a little to keep from suffocating the babies. For whatever reason, when there are so many baby birds in there, the humidity goes off the scale and the machine has trouble maintaining the proper temperature. It tends to get too hot. To get to the point, the next night I barely got any sleep at all. Somewhere between trying to stabilize the humidity and temperature, I let it run out of water in the middle of the night. Now the humidity was way too low. I added the water back to the tray and closed the lid completely to wait for the humidity to come back up. That, of course, caused the temperature to get too high and the incessant beeping began again. I vented that and went back to bed. And another hour later, the humidity was now too high again. So I get up again and vent the humidity and then leave the lid just a tiny bit open. Early Move to the Brooder Between the power outage and the constant struggle to maintain the proper temperature and humidity, I was very ready to put in the little guys into the brooder a day early. That meant that some of the eggs may not be finished hatching and it might cause them to die. I took the risk, and as quickly as I could I got the babies out and put the lid back on the incubator. More issues last night with the humidity and temperature. Scott wanted to turn it off but I wanted to wait. One more bird had hatched out after I took out the original 52 and there could be others. Today I waited as long as I could and then opened the top to check out the eggs. I found a very healthy bird, the bird that could not use its legs and two more that were not out of their egg shell yet. I helped them most of the way out and waited. One of those looks pretty good but the other, I don’t know. He may not make it. There were two others that died in their shell. Likely all that fiddling around with the temperature and humidity hurt them. It’s all good. I was not sure we would have very many eggs hatch at all. I am very pleased with 53 very healthy birds and perhaps one or two more. So why do we have quail? Why not chickens? That’s the next topic. Other Animals We Want Chickens Chickens are a natural as a “best animals for a homestead” in general and especially if you plan to make cheese. They can drink the whey and it is a great protein supplement. Another great advantage I mentioned earlier. We can use them to eat the fly larvae. Again, a great protein supplement. Less purchased feed. Of course, the best thing about chickens is they provide both meat and/or eggs, depending on the breed you choose. We will be choosing a dual-purpose bird herd as we chose a dual-purpose breed of cow. We eat lots of eggs and of course we love eating chicken. Chickens are a great first animal to have on a homestead. They are small, easy to learn about and fairly quickly provide food for your family. They do need a good shelter. Therein lies the reason that we don’t have them yet. Scott is putting all of his time into building the creamery. No time for building additional animal shelters. Well, except for the quail. He built their hutches in about a day. To build the chicken facilities would take maybe up to a couple of weeks. It also means learning and studying a new animal. No matter how many animals you have experience with, a new one requires additional education and experience. Sometimes just figuring out how to accomplish a needed task is a trial and error experience over days, weeks, or months. Don’t get me wrong. I love learning about new animals and how to care for them properly to get the best result for them and for us. But it does take time and effort that we are currently investing in other areas. Perhaps next year we will add chickens.  Pigs And perhaps next year we will add pigs. Pigs are truly one of the best animals for a homestead. Rumor has it they are easy to grow. Starting out with growing out small pigs purchased from someone nearby is the best way to start. Their growing season also intersects with our cheesemaking. Pigs also like that high protein whey. They are a natural addition to a cheesemaking operation such as ours. I can’t wait to give them a try. There is a breed call Idaho Pastured pigs in which I am very interested. We shall see if I can find any in our area when the time comes. We will be raising pigs for meat. And rumor also has it that pigs raised on whey make some very tasty bacon. Rabbits I just want to add one more that is a maybe. Rabbits. I think rabbits would just be fun. But I also thought I would have fun with the fiber goats. We shall see. You can only do so much. There is only so much time in a day. The best animals for a homestead list sometimes needs to be narrowed down to what is actually manageable.  Final Thoughts That’s it for today’s podcast. There are lots of animals to choose from and many breeds within each species. You will have to do a lot of research on what will work for your goals. We prefer dual purpose animals. We prefer heritage breed animals. These both fit with our goals to raise animals sustainably and with as many natural husbandry techniques as possible. Each of our animals has a purpose on the homestead. They all contribute to the health of our homestead environment. Fertilizer, pest control, weed control, parasite control and so on. All done with animals and some natural products such as apple cider vinegar and essential oils. What do you think are the best animals for a homestead? What are your goals? What are your values? The last two questions define and support the first question. The system you put in place will be unique to you. I hope I’ve given you some ideas about how it might be done. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References: Fresh Basil Pesto Recipe Why Normande Cows To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

What to grow in the garden? That is a question we all ask ourselves each and every year. There have been years of great variety. And then there is this year where there are few different vegetables. Today I’m going to talk through our process of growing a garden. I hope you will glean at least a little wisdom from our successes and failures and changes of plans. As always, I want to take just a minute to say welcome to all the new listeners. I hope you enjoy this podcast and will subscribe. And welcome back veteran homestead-loving regulars. Thanks for stopping by the homestead for every episode. I truly appreciate you all so much. In these times of division, it’s wonderful to come together with peaceful-minded listeners. Our Virginia Homestead Life Updates I have quite a few homestead updates as well as some reflection on gardening. Let’s get started. First off I want to invite you to hop over to our website and take a look at our “About Us” page. There is a brief story of how we got to where we are today. I think you might enjoy it. I’ll put a link in the show notes. Cows and Calves The good, the bad and the ugly is going to be covered today. Let’s start with the ugly. That would be Luna’s left eye. She has pink eye. We treated Luna this morning for pink eye. It’s a simple cure that just needs to be done promptly. Her eye is really ugly though. However, there is no reason to believe that she won’t be fine in a few days. The Ugly Pink eye is common in young cattle. It’s highly contagious and is transmitted by flies. And boy do we have flies. I have a natural fly formula that gets sprayed on all of the girls twice a day. It only lasts 12 hours or so and most people would not go to the trouble of treating their cows twice a day. The standard treatment is some kind of chemical. We have the advantage of milking twice a day, so applying the natural treatment goes right along with milking. Another advantage is how few cows we have. If we had hundreds, natural treatment would not be practical. I have seen some pretty creative natural remedies. We visited another dairy farm and creamery near us a couple of years ago. They had a machine that literally sucked the flies off the cows as they walked by heading back out into the field after being milked. Another solution is a kind of walk through fly trap. As the cows walk through the device, the flies are brushed off of them. After being knocked off of the animal the are trapped in a screen chamber similar to a minnow or lobster trap. The flies go in but cannot find their way out. These devices have to be placed where you force the cows to walk through, usually on their way to their food or water source. I hope to give this method a try in the near future. The flies are really bad from June through at least the end of August. The Bad Now for the bad. The artificial insemination is quite the learning experience. You have to catch the cows when they are in heat and get the insemination accomplished quickly. So far all of the cows are confirmed to have NOT taken on their first attempt. Three of the five cows that we are currently milking have had a second go round. Buttercup is not far enough past giving birth to Virginia to have come into heat again. That will be soon. And when Butter was inseminated again, the ag tech checked Violet and found we had just missed her heat cycle by no more than a day or two. Sigh . . . The bottom line is that Violet and Buttercup are definitely not pregnant and still need to be fertilized. The Claire and Cloud will be due for a pregnancy check soon. It’s like a merry-go-round trying to get this done. Perhaps when we are more experienced it will go much quicker. The Good Finishing up with the good news. Everyone is healthy and enduring the summer heat quite well. Excepting Luna, of course. The two younger calves are growing like weeds. They have such beautiful Normande colored coats. The coloring of this breed is so unique. They are simply lovely grazing in the fields. The best news is the setup that Scott has come up with for getting the previous breeding bull, Sam, and Thunder, the steer into the trailer for their trip to the processor. I expect that there would be very little problem getting Thunder onto the trailer. It is Sam that is the problem. He has been rather wild from the beginning. He was not born here. We purchased him from a breeder a few hours north of us. They don’t handle their cattle nearly as much as we do. From the beginning we were not able to get close to Sam. In those early days he was jumping fences right and left. He even spent a couple of weeks across the road in a neighbor’s field until we figured out how to get him back home. He just jumped fences so easily. We have had him a couple of years now and gradually he has gotten over being so skittish – to a point. There is still no way that we can walk up to him or touch him. And if we pressure him in any way, he will still jump. Scott ended up building a small corral area on the end of the livestock trailer. All of the boys are in there right now. Soon we will take out Rocketman and Perrin. They won’t be making that journey to the processor just yet. We’ll save that for next year. Sam and Thunder will be all by themselves in that makeshift corral. All of their food and water is in there with them. In fact, the food will eventually only be accessible if they actually climb into the trailer. After about a week of that, we are pretty confident that we can get them both to easily climb in the trailer. Cows are very habitual creatures. They are wary of unfamiliar settings but once they are used to things being a certain way, it doesn’t bother them. The plan is to get them used to that trailer so that it is no big deal when we start to close them in tighter and tighter and there is no place to go but into the trailer. That’s the plan. Fruit The blueberries are done and the blackberries are coming on strong. We have a ton of them. I checked them this morning and they are mostly still red. I may walk down and get a closer look this evening. It seems like some of them should be ripe by now. Once the blackberries come in, it will be round after round of making seedless blackberry jam. Over the years I have perfected my techniques in making this delicious jam. I hate the seeds. Likely you do too. It’s a good bit more work, but most definitely worth the effort in my opinion. I may make some blackberry syrup and blackberry jelly also. Those are made with juice. I have two pieces of equipment that are essential in making these tasks easy and successful. One is a steam juicer and the other is the food mill attachment on the Kitchen-Aid mixer. I use the steam juicer for extracting the juice for syrup and jelly. And I use the food mill attachment to get the seeds out of the berries, leaving the pulp crushed and ready to make jam. Yum, yum. The strawberry bed is a disaster. We have plans for next year. However, this year I’ve just about given up. There are so many weeds that it is essentially a weed bed with a few strawberry plants. An animal was eating all of the berries as they became ripe. I had one good harvest in late spring and since then it has been all downhill. Between the weeds and the unauthorized eating of our lovely fruit, I’m so done with the strawberries this year. Next year we plan on digging up any remaining plants and planting them through the ground cover we are using in the garden.The garden is amazing. It will be a big job to dig them all up, clear the weeds, put down the ground cover and replant. In the end, it will be worth the effort. Don’t you just love homegrown strawberries? They are nothing like those cardboard ones you get at the grocery. Quail Just a brief note on the quail because I want to get to the topic of gardening. Tomorrow the current batch of eggs in the incubator goes into lock down. I will remove the automatic egg turner and close the lid until three days after the first chick is born. The first chick is expected on Saturday and Tuesday everyone who hatched goes into the brooder. Next podcast I will have an update on how many hatched. Remember, we started with 84 eggs this time. The previous batch are nearly full grown. The boys are crowing and crowing and crowing. I’m starting to look for eggs. Any day now we could start to have eggs from the newbie hens in the penthouse. The breeder hens are laying quite regularly. We currently have 13 hens and usually get 12 eggs every day. I’ll be adding in a couple more hens from the penthouse to the breeder cages in about a week and a half. It’s such a joy to watch these birds go from eggs to fully grown birds in just 8 short weeks. They are amazing.   Creamery I don’t have much to say here. Scott is mowing fields, moving cows, building temporary corrals, fixing fences, assisting with artificial insemination, making trips to town for various animal and fencing supplies and so on. There is always more to do than time to do it. Add to that trying to build this giant project . . . well you get the picture. Not much going on with the creamery over the last week. I say it’s too hot to be up on the roof anyway. Summer is truly here. It seemed to sneak up on us. What to Grow in the Garden? Our gardens have evolved from four raised beds, 4 foot by 8 foot, built out of wood to 20 beds, 3 foot by 8 foot, with two 70-foot by 2-foot border beds made of concrete blocks. Our first attempts were dismal. This year, we are rocking and rolling with what we are growing. We’ve come a long way. The First Attempt Those first 4 beds got overgrown with weeds and bugs ate most of the plants. I planted beans, tomatoes, onions, collards, brussel sprouts, cabbage, lettuce – oh all kinds of stuff. The only success I remember was the brussels sprouts and collards. And not the vegetables. No, it was the next spring when they went to seed. I got some really good seeds. I don’t remember if we used that garden more than that first year. I don’t think so. I’m pretty sure we expanded what we were doing the very next year. The Second Attempt The second garden setup was quite interesting. Our land is sloped. Scott built more raised beds. To handle the slope, they were built in tiers. Some were 4-foot by 8-foot beds and some were 2-foot by 8-foot beds. The narrower beds were for things like tomatoes and vines such as cucumbers and squash. They were built to have a trellis down the center. Oh and we also grew green peas in those. They also had a trellis. Everything else went into the 4 x 8 beds. The paths went between the beds and there were 3 beds, set up in tiers as I said. So each row of 3 beds ended up being 24-feet long. Three beds were butted together with a step down (or up depending on the direction you are walking) for each 8-foot bed. This worked pretty well and we used it for several years. I tried to grow lots of different things in these beds. In addition to all I mentioned above, I also grew spinach, radishes, beets, turnips, potatoes, and sweet potatoes. Oh, and the squash. I tried lots of different squash. And I almost forgot the peppers and eggplant. And not just one variety. I would have three or four kinds of peppers, three or four kinds of tomatoes, three or four kinds of eggplant, and so on. And the lettuce, there are so many different kinds of lettuce. The problem with a brand-new bed is that the soil is not that great. It takes a few years to get the soil to a place where the veggies grow really well. Another problem was we were still traveling back and forth to South Carolina. The weeds continued to take over by the end of the summer. Bugs would devastate the plants while we were away. Those beds were made of untreated 1 x 12 boards. They deteriorated after only a few years. On to the next garden.   The Final Attempt Once we stopped working in South Carolina and dedicated everything to the homestead and creamery, it was time to get serious about the garden. In early 2017 Scott literally built a huge garden out of concrete clocks. I am into my fourth year and it is going really well. This was a huge garden project. He actually leveled the land, cutting down earth and using it to build up the lower areas, so we would have a level garden area. No more tiers. Also, I decided on a 3-foot width for the beds after trying 2-foot and 4-foot previously. The 2-foot width seemed a waste of space because there were more paths between narrower beds. And the 4-foot width was just a little too far for me to reach across to the middle of the bed for planting and weeding. Scott made the sides significantly higher as well. Each bed is three-blocks high. I think that is two feet. Each block is eight inches high; I think. It seems higher than two feet. Anyway, there is not nearly as much bending. The half bending can still tax my back some, but in a different way than having to bend all the way to the ground. Plus, I can sit on the side of the bed to rest my back. It is truly a work of art. We are into the fourth season and I am still loving it. This more permanent structure and the fact that we could tend it daily if needed has made all the difference in the world. Over the past three years, I have steadily increased what I am able to grow. I have also significantly modified what I plant. What I Used to Plant In the beginning, starting with the very first garden, deciding what to grow in the garden was challenging. Well, the first garden was pretty small and I didn’t have the space to grow too much. But after that, I planted many, many varieties of vegetables. I’m talking six kinds of head lettuce and six different leaf lettuces. Green beans, yellow wax beans and purple beans that turned green when cooked. I would have three kinds of spinach and three varieties of beets. I planted red, white and even blue potatoes. Two varieties of sweet potato. Turnips, rutabaga and two kinds of kohlrabi. Red cabbage, green cabbage and six varieties of Chinese cabbage. What about tomatoes. Well at least 4 or 5, perhaps 6 different types of tomatoes. The same for peppers. There were cucumbers, zucchini, yellow squash and pattypan summer squash. At least 3 or 4 types of winter squash. Muskmelons, watermelons and cantaloupe. I tried corn a couple of times and there were always at least two or three kinds if not more. Every year the seed catalogues had multiple pages with turned down corners as I tried to narrow down my choices. Deciding what to plant in the garden was an absolutely delightful activity. I just wanted to grow everything. I grew fennel one year. And escarole. Growing escarole led to growing another type of dried bean. I found this wonderful recipe for white kidney beans, called cannellini beans, and escarole. It is so good. I think I forgot to mention the types of dried beans I grew. Two kinds of lima beans, black beans and red beans. This list went on and on. And always in the back of my mind was a culinary herb garden. Oh, I grew peanuts the second year of the block garden. Last year the peanuts didn’t even sprout but I did try to grow them. I would have tried again this year but waited too late to order seeds. Modification in What I Plant The first two years in the masterpiece garden, I planted as many different things as I could. If I had more space, I could have filled it. The soil was new and much of it didn’t really do well. I began to see clearly what required lots of work and little veggie and what was easier to maintain. Lettuce is particularly difficult to manage. I tried succession planting. That’s done by planting new seeds or seedlings every couple of weeks. Theoretically, we would have lettuce over a longer period of time rather than being inundated with this highly perishable green. You need lots of refrigerator space when you grow lots of lettuce. Invariably, much of it will go bad before it can be consumed. Additionally, one of the advantages of growing your own lettuce is that just-picked, fresh flavor. If you pick it and then work through it over a few weeks, it begins to be as tasteless as the stuff you buy at the grocery store. Kind of defeats that purpose of fresh flavor and active nutrition. With lots of different vegetables and lots of different varieties, it started to make summer canning an arduous task. All of the different varieties ended up being dumped into one batch of beans or squash and so on. The extra effort of trying to maintain all of those separate varieties began to wear on me. I still wanted the veggies, but did I need to try and manage so many different kinds?   Last year I scaled back on varieties. I only planted green beans. No wax beans and no other fancy colored beans. Just green beans. There were a couple of different varieties but only because I had left over seeds from the previous year. Red potatoes and Yukon Gold were the only potatoes. One type of sweet potato. I didn’t grow cucumber because I already had so many pickles and relishes. Sure, it would have been nice to have some fresh, but I couldn’t keep even one plant alive. They just didn’t do well. It happens sometimes. The first year of the masterpiece garden, I planted a couple of varieties of sweet corn. But last year, no corn at all. I didn’t enjoy growing it and it has been a failure every time I have grown it. I still planted a variety of peppers, some sweet and some hot. They ended up being chopped and dehydrated all together. I have a mix of dried peppers that I put in soups, stews and crockpot meals. You never know how hot the dish is going to be. Two years ago, Scott shored up the wall on the side where the soil was built up. He piled rich compost up against the wall to hold it in place. In order to hold that soil in place slanted against the wall, I needed to grow something in it. I planted four winter squash varieties, two pumpkin varieties, some old muskmelon seeds I had on hand and some old watermelon seeds. The winter squash was amazing. It overtook the muskmelon and the watermelon seeds didn’t sprout. In the end, the whole wall was winter squash and pumpkin. I was especially inundated with butternut squash. I also harvested some beautiful acorn and delicata squash. There was a significant amount of spaghetti squash. Much of that squash was dehydrated. The butternut squash was cooked, pureed, and then dehydrated. I measured the exact amount for pie – it tastes just like today’s Libby’s pumpkin – and after dehydration, I powdered it up. Now all I have to do it add hot water and it comes back to pureed squash in 15 minutes or so. Voila, ready to make a pie. Lots of work, but worth it. I didn’t grow any squash last year, but the compost pile produced lots of volunteers. The cross pollination created some interesting squash. I sold some of them for fall decoration. What I Plant Now Last year I scaled back on varieties. This year I scaled back on the different types of vegetables as well as limiting varieties. Beans, tomatoes, potatoes, celery, crowder peas, and onions. I also have quite a few herbs. Basil, parsley, cilantro, oregano, thyme and rosemary. The last three are perennials and I will have to move them to pots. So far, so good. The parsley and cilantro don’t look to good, but the rest are thriving. Last year I had a very successful year with tomatoes. But I grew far too many slicing tomatoes. Mainly I make my own tomato sauce and barbeque sauce. It took way too long to cook the water out of those slicing tomatoes to make sauce. This year, I have only sauce tomatoes. They are doing quite well. I am growing one type of green bean, one type of lima bean, small red beans, black beans, and cannellini beans. I started with only red onions but did end up adding a couple dozen yellow onions that I started from seed. There are three beds of red potatoes and one of Yukon gold. Those came from the potatoes I had in storage from last year. I am growing six varieties of peppers. The difference is I am expanding on my dehydration plans. I have lots of each kind. There will be many, many peppers. This year I will dehydrate each one separately. I have cayenne, sweet cherry, serrano and jalapeno hot peppers. The sweet peppers are California Wonder bell peppers and sweet banana peppers. I probably won’t grow peppers at all next year. Also, I decided to stop growing lettuce. We just don’t eat enough of it to justify the work of tending it. It only grows for a very short time in the spring. After year after year of failure with cabbage, broccoli and cauliflower, I gave up on those. I would like to be successful with the cabbage, but these others just take up too much space and not enough yield. We also don’t eat much of these veggies. Although I would like to be able to successfully grow cabbage. I’ll have to think about that a little more before next year. The last thing I am growing this year is sunflowers. They are giants right now, maybe 8 or 10 feet tall. There are no blooms yet but I keep looking for them. Some of these guys have to have reached their full height and are ready to put out that one beautiful and huge flower. In upcoming years, I will be bringing back more varieties I have grown in the past as I will be growing more and more veggies for the animals. As we add pigs and chickens to the homestead, I plan on feeding them as much as I can from our gardens and as little supplemental feed as possible. The lower garden that has never been developed will be filled with pumpkins, squash, beets, turnips and the like. And the orchard will also provide much nutrition and calories for the pigs. The cheese whey will provide lots of protein. Scott and I don’t need much from the garden, but the animals need lots. I’ll bet you didn’t see that coming. We may be the only people on the planet growing a few veggies for ourselves with the bulk of the garden being for the animals. What do you think? Final Thoughts Have I given you some ideas about what to grow in the garden? No two families will garden the same way. What will you grow for your family? Likely you will start out as we did, trying to grow everything. One thing I have noticed with homesteaders is that we are pretty practical. After the first blush wears off, we get down to the business of growing only the things that we eat on a regular basis. Oh, I might add a small amount of lettuce one year or reintroduce cabbage. I most certainly want to grow green peas again. I didn’t mention them. It was too late to start them by the time I got geared up for the garden. Well, there is always next year.   If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Coronavirus cases are hitting a new record in the United States, yet some summer activities are moving forward as planned. Are the measures like temperature checks enough to avoid spreading? What are some tips to help our children understand wearing the mask? Plus, today's recipe from Chef Candil: Tortilla de Patatas, Spanish Omelette INGREDIENTS: 5 medium potatoes (Yukon Gold, Yellow Finn, or white) or approx 1-1/2 Ibs 1 medium onion, diced Extra Virgin Olive Oil 1 tsp coarse salt 4 large eggs, lightly beaten Powder onion ENJOY! Video recipe: https://youtu.be/wlafRESh2LQ

Interview with Tara Christie, President & CEO of Banyan Gold (TSX-V:BYN) This Yukon-based gold exploration story has been 10-years in the making, but it's finally delivering some value for long-time investors, with the share price edging up courtesy of a promising 43-101 resource and a stronger marketing strategy.The 2020 gold exploration programme has been announced, with 1,500m of diamond drilling to take place; this number could be upsized should additional warrants be exercised.Christie is bright, straight-talking and has a solid track record (from childhood). As a Yukon-based company, the strong transport and power infrastructure well established. Is this a gold junior that is finally going to deliver value for new shareholders? It is making all the right noises. Let's hope this exploration programme starts to throw up some more good gold numbers. Christie imbues confidence, we're now waiting for numbers to support that.Company Page: https://www.banyangold.com/Explore More Here: cruxinvestor.comJoin our Club's waitlist: club.cruxinvestor.comFor FREE unbiased investment information, follow us on Twitter, LinkedIn and Facebook:https://twitter.com/cruxinvestorhttps://www.linkedin.com/company/crux-investor/https://www.facebook.com/cruxinvestorIf you got value from this interview, please subscribe.

Comparing our Onions The guys were comparing onions and potatoes in this week's show, as Travis brought in three different types of onions. Red, yellow, and white, and they took a bite out of each! The red onion was the Red Creole onion that Hoss Tools carries, it was direct seeded into the ground, and it came up about a week before the other ones. The guys explained that they loved this type of onion on salads to give it some color. The next onion they compared was the Savannah Sweet onion, which is a yellow one and has more of a sugary taste compared to the other two. After looking at the onion, Greg and Travis agreed that they thought it was a semi-round. The last one they tried had the most bite to it and would have been a perfect pairing with a chili dog, and that was the white onion. Comparing our Potatoes After Greg's joke on Travis's potato growing abilities last week, Travis brought a bucket full of his potatoes in. They have been all about comparing their onions and potatoes. Travis's Yukon Gold potatoes were some of the biggest ones he has ever grown! Travis explained that he didn't put any fertilizer on his potatoes this year, but it was all about the cover crop cocktail he mixed up. The cocktail consisted of Hairy Vetch, Radishes, and Austrian Winter Peas, that mix fed his soil in just the right way to give him a bountiful harvest. Now that he has all these potatoes, they discussed how he was going to store them. If you go back to the video, you can see a shelf design Travis drew up that is perfect for storing and adding other layers too. You want to make sure that you are keeping your onions and potatoes in a cool, dark, and dry space as well as making sure they have plenty of room not to touch. If you have them too stacked on each other, that will cause them to rot. Show and Tell Segment If you are not a fan of good eating, you would not have enjoyed the first part of this week's show. Travis and Greg both brought in some great things to taste test, which even led to Travis being blindfolded and spoon-fed!! Greg made Travis try some of his pickled vegetables, including pickled squash. Greg also shouted out one of Mrs.Hoss's favorite Southern Living books and where she had gotten some of these recipes. The book was titled Little Jars Big Flavor. Pickling is a great resort to turn to when you have an abundance of harvest or want to save that taste for later. Travis also brought in some of his Max Pack variety of cucumbers and talked about how awesome they were doing and their excellent disease resistance. The guys also announced some new varieties were hitting the website, including Dewlectable Melons, Halo Canary Melons, and Alexandria Squash.  Viewer Questions Segment Here at Hoss Tools, we focus a lot on vegetables well our first viewer question was centered around our thoughts towards fruit trees. Travis and Greg listed the many fruit trees they both have at their homesteads, including a Granny Smith Apple tree, lime and lemon trees, a muscadine vine, and many fig trees. Greg then talked about his PlumCot tree, which is a cross between a plum and an apricot that was developed at the UGA research station. The next question we had a viewer ask about tips on Kohlrabi, Greg said that this was one of his favorite things to grow. He told her that it does not like the heat and does better in the cooler times of the year, he also said that Kohlrabi goes great in coleslaw as a substitute for cabbage. One of the last questions had to do with raised beds/container gardens and what mixture you would use in them. Travis urged not to use only compost because you need something just a little bit denser to hold the water, but instead to fill it about two-thirds of the way with topsoil, then top it off with compost. Then Greg reminded him that if you don't have access to good topsoil, you could even use peat moss. Product of the Week Japanese Hulless Popcorn

Comparing our Onions The guys were comparing onions and potatoes in this week's show, as Travis brought in three different types of onions. Red, yellow, and white, and they took a bite out of each! The red onion was the Red Creole onion that Hoss Tools carries, it was direct seeded into the ground, and it came up about a week before the other ones. The guys explained that they loved this type of onion on salads to give it some color. The next onion they compared was the Savannah Sweet onion, which is a yellow one and has more of a sugary taste compared to the other two. After looking at the onion, Greg and Travis agreed that they thought it was a semi-round. The last one they tried had the most bite to it and would have been a perfect pairing with a chili dog, and that was the white onion. Comparing our Potatoes After Greg's joke on Travis's potato growing abilities last week, Travis brought a bucket full of his potatoes in. They have been all about comparing their onions and potatoes. Travis's Yukon Gold potatoes were some of the biggest ones he has ever grown! Travis explained that he didn't put any fertilizer on his potatoes this year, but it was all about the cover crop cocktail he mixed up. The cocktail consisted of Hairy Vetch, Radishes, and Austrian Winter Peas, that mix fed his soil in just the right way to give him a bountiful harvest. Now that he has all these potatoes, they discussed how he was going to store them. If you go back to the video, you can see a shelf design Travis drew up that is perfect for storing and adding other layers too. You want to make sure that you are keeping your onions and potatoes in a cool, dark, and dry space as well as making sure they have plenty of room not to touch. If you have them too stacked on each other, that will cause them to rot. Show and Tell Segment If you are not a fan of good eating, you would not have enjoyed the first part of this week's show. Travis and Greg both brought in some great things to taste test, which even led to Travis being blindfolded and spoon-fed!! Greg made Travis try some of his pickled vegetables, including pickled squash. Greg also shouted out one of Mrs.Hoss's favorite Southern Living books and where she had gotten some of these recipes. The book was titled Little Jars Big Flavor. Pickling is a great resort to turn to when you have an abundance of harvest or want to save that taste for later. Travis also brought in some of his Max Pack variety of cucumbers and talked about how awesome they were doing and their excellent disease resistance. The guys also announced some new varieties were hitting the website, including Dewlectable Melons, Halo Canary Melons, and Alexandria Squash.  Viewer Questions Segment Here at Hoss Tools, we focus a lot on vegetables well our first viewer question was centered around our thoughts towards fruit trees. Travis and Greg listed the many fruit trees they both have at their homesteads, including a Granny Smith Apple tree, lime and lemon trees, a muscadine vine, and many fig trees. Greg then talked about his PlumCot tree, which is a cross between a plum and an apricot that was developed at the UGA research station. The next question we had a viewer ask about tips on Kohlrabi, Greg said that this was one of his favorite things to grow. He told her that it does not like the heat and does better in the cooler times of the year, he also said that Kohlrabi goes great in coleslaw as a substitute for cabbage. One of the last questions had to do with raised beds/container gardens and what mixture you would use in them. Travis urged not to use only compost because you need something just a little bit denser to hold the water, but instead to fill it about two-thirds of the way with topsoil, then top it off with compost. Then Greg reminded him that if you don't have access to good topsoil, you could even use peat moss. Product of the Week Japanese Hulless Popcorn

The boys have been separated on the shores of PEI, but have no fear a young boy is here to help Shane find his way back to Connor.-Not Tiff xoxo Hosted on Acast. See acast.com/privacy for more information.

James Turk, Peter Tallman and Michael Oliver return. Mainstream investment pros are starting to buy gold to “hedge” their equity portfolios. But most investment pros hate gold given their training in Keynesian economics. Keynes called gold a “barbaric relic” because it stood in the way of the elitist socialist economist manipulating markets for their advantage against the common man. A pack of lies spread by Keynes regarding gold lives on in the minds of virtually all investors today because they have all been trained by Keynesian professors. What are the common fallacies about gold that can cost you dearly if you follow them? James will discuss. On the heels of some very good drill results came a phenomenal one meter intercept grading 1,009 g t gold on Klondike Golds Yukon property. Peter will discuss what that major discovery hole means for Klondikes world class gold exploration project. As usual Michael will share his insights into the most important markets at this time.

Replay of The Wisconsin Vegetable Gardener Radio Show from 7-27-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 4 Joey and Holly answer gardener's questions Garden questions 1.Q: We got a bag of potatoes from the store and two of them started to sprout Can I plant these? Do you know how long they will take to grow them? Also do you know how tall they will get? If we planted them now would they be ready in time? It is very late in the season.Just lookin for an idea. A help is greatly appreciated. A, Thank you for your question Yukon Gold potatoes take between 85 and 90 days to mature you certainly can plant these that you have gotten from the store. If they are sprouting then that would indicate they have not been treated with any growth inhibitors. Potatoes will typically grow 2 and 1/2 sometimes 3 ft tall based on the nutrient availability in the soil so you should have no problem with these if you're growing them in a container my suggestion would be putting a tomato cage around them to add some extra support to allow more leaves to be exposed to the Sun to grow better. t would be closed as it would be October 20th for 90 days if it was I and I had the space available I would go ahead and put them in even if they do not fully mature you can still Harvest them as small potatoes no matter what stage they are in after the flowers occur 10 weeks after you planted 2. Q How to get rid of Creeping Charlie variety of weed. I have been having a constant battle with this invasive weed years ever since it was sold as a ground cover some 20 years ago! Gerry Michigan A. Pull the Weeds Out from the Ground - pull as many as you can Use the Soil Solarization Process If the lawn is covered end-to-end with creeping Charlie weeds then you may need to employ the soil solarization method. This method uses the heat from the sun to kill the weeds.Cover the weed-invaded area with plastic wrap. Make sure the wrap is firmly rooted to the ground by burying the sides in mini trenches. Leave the plastic wrap for a few weeks. The creeping Charlie will eventually die due to the heat that gets trapped underneath the plastic wrap. Apply an organic Weed Preventer. Weed preventers, like from biosafe, contain natural ingredients such as corn gluten meal. It can prevent creeping Charlie (and other garden weeds) from spreading by reducing the seed germination process. 3.Q What can I put on tomatoes and cucumbers to get rid of spiders? A: do not put anything on the plants to kill them. Spiders eat pests.Spiders feed on common indoor pests, such as Roaches, Earwigs, Mosquitoes, Flies and Clothes Moths. If left alone, Spiders will consume most of the insects in your home, providing effective home pest control. 4. Q: Hi I have been canning for about 6 years. This year I am having problems one jar seems to break in each canner on the bottom of the jar. I do not tighten the top too tight. I am not over stuffing the jars. I use room temp water in my jars. Could you help suggest anything? I have a gas stove I even tried different burners. Please help A: Room temperature water is causing the jars to break Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Replay of The Wisconsin Vegetable Gardener Radio Show from 7-27-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly talk about watering the garden Watering your garden Water at the right time of day Take note now for next season - container too small, water pooling/flooding, etc Use irrigation Use water collections Get on a water schedule Water consistently Use mulch In Segment 2 Joey and Holly talk about using Essential oils in and out of the garden. Dharmaceuticals of www.dharmaceuticals.com creates therapeutic essential oils to increase healing, inspiration, ambience, mood Rosemary Essential Oil This oil has a wonderful, woodsy scent and works wonderfully to help repel many pests in the garden. It has been shown to even repel the larvae itself. Place a few drops right on a pot to keep the bugs from chewing up the leaves of your plants. Rosemary essential oil is also a butterfly attractor. They love it, so if you have a butterfly garden it can benefit you in this way as well. Peppermint Essential Oil This oil has a sweeter scent and repels several garden pests like aphids, flies and beetles and even spiders can’t stand it! You can place peppermint oil around baseboards or in cupboards in your home to keep spiders away. I use it for ants too (more essential oils for repelling pests)! Melaleuca Essential Oil This oil is great for dealing with anything that has to do with getting rid of fungus on your plants. You can make a spray with it to mist your plants and soil. Use melaleuca essential oil on the stems more so than the leaves though, as it does cause the plants to be more sun-sensitive. So keep in mind that a thick application could cause burn on the leaves. Lavender Essential Oil Lavender’s scent is another one butterflies love, so if you spray lavender oil near the plants to attract them. It will draw them in even more! Lavender essential oil also attracts bees, which we need for pollination. Place a drop or two on a cotton ball and place in pots or in the garden to attract them too. Orange Essential Oil Orange oil has a really clean and sweet aroma that draws both bees and butterflies. You can make a blend of rosemary oil, lavender oil, orange oil in a spray bottle or combine a few drops of each on cotton balls to help attract them both. Cinnamon Essential Oil Cinnamon oil is one of the best essential oils for getting rid of weeds. Make a spray bottle with water and several drops of cinnamon essential oil and get to spraying those weeds in a safe and effective way! Here is a list of recipes you can use in your garden: Garden Insect Deterrent Add 10 drops of the following essential oils to a 4-ounce glass spray bottle: Rosemary oil, peppermint oil, clove oil and thyme oil. Fill the rest of the bottle with water and shake to mix. Apply anywhere you would like to get rid of insects. Plant Fungus Suppressant In a 4-ounce glass spray bottle, combine water with 25 drops melaleuca essential oil. Spray on plants and soil to help keep away the fungal growth. Veggie and Fruit Wash Fill up a large bowl with cold water and add in ½ cup vinegar and 6 to 8 drops of lemon essential oil or orange essential oil. Place your fruits and veggies in it to soak for a few minutes and then rinse well. Pollinator Attractor Spray In a 4-ounce glass spray bottle, add 6 to 8 drops orange oil and top off with water. Shake to blend and spray on flower and buds to attract bees for pollination. Want to keep bugs off you while you’re gardening? Make a DIY Bug Repellent with essential oils. List of Best Essential Oils to Use for Pest Repellents You can repel these specific bugs and pests with these essential oils – using a drop or two on a cotton ball or spraying on stems of plants, depending on the case. I get most of my essential oils from Plant Therapy. Ants – peppermint or spearmint Aphids – cedarwood, peppermint, spearmint Beetles – peppermint or thyme Caterpillars – spearmint or peppermint Chiggers – lavender, lemongrass, sage, thyme Fleas – peppermint, lemongrass, spearmint, lavender Flies – peppermint, lavender, rosemary, sage Gnats – patchouli or spearmint Lice – cedarwood, peppermint, spearmint Mosquitoes – lavender, lemongrass, arborvitae Moths – cedarwood, lavender, peppermint, spearmint Plant Lice – peppermint or spearmint Slugs – cedarwood Spiders – peppermint or spearmint Ticks – lavender, lemongrass, sage or thyme Weevils – cedarwood, patchouli, sandalwood In segment 3 Joey and Holly talk with their guest author Lisa Eldred Steinkopf Lisa Eldred Steinkopf, of https://thehouseplantguru.com/ The Houseplant Guru! is a blogger, freelance writer, and houseplant enthusiast. She loves taking care of her own plants, and teaching others to take care of theirs. 1.We often think about fertilizing our soil outside, pruning, caring for our plants outdoors, how can we apply all of this indoors? Do you need to fertilize your houseplants? 2How do you know when its time to re-pot something? 3.Succulents are very popular - if one is new to growing these fun little plants, what are some tips to help maintain and get the best life out of them? 4.Terrariums are making a comeback - what are they, and what are some good plants to put in them? 5. Not all houseplants require sunlight - what are some good options for houseplants with low light or in an office setting? 6 You have a couple books, can you briefly tell us about them? Where can we find you and your houseplant knowledge? In segment 4 Joey and Holly answer gardener's questions Garden questions 1.Q: We got a bag of potatoes from the store and two of them started to sprout Can I plant these? Do you know how long they will take to grow them? Also do you know how tall they will get? If we planted them now would they be ready in time? It is very late in the season.Just lookin for an idea. A help is greatly appreciated. A, Thank you for your question Yukon Gold potatoes take between 85 and 90 days to mature you certainly can plant these that you have gotten from the store. If they are sprouting then that would indicate they have not been treated with any growth inhibitors. Potatoes will typically grow 2 and 1/2 sometimes 3 ft tall based on the nutrient availability in the soil so you should have no problem with these if you're growing them in a container my suggestion would be putting a tomato cage around them to add some extra support to allow more leaves to be exposed to the Sun to grow better. t would be closed as it would be October 20th for 90 days if it was I and I had the space available I would go ahead and put them in even if they do not fully mature you can still Harvest them as small potatoes no matter what stage they are in after the flowers occur 10 weeks after you planted 2. Q How to get rid of Creeping Charlie variety of weed. I have been having a constant battle with this invasive weed years ever since it was sold as a ground cover some 20 years ago! Gerry Michigan A. Pull the Weeds Out from the Ground - pull as many as you can Use the Soil Solarization Process If the lawn is covered end-to-end with creeping Charlie weeds then you may need to employ the soil solarization method. This method uses the heat from the sun to kill the weeds.Cover the weed-invaded area with plastic wrap. Make sure the wrap is firmly rooted to the ground by burying the sides in mini trenches. Leave the plastic wrap for a few weeks. The creeping Charlie will eventually die due to the heat that gets trapped underneath the plastic wrap. Apply an organic Weed Preventer. Weed preventers, like from biosafe, contain natural ingredients such as corn gluten meal. It can prevent creeping Charlie (and other garden weeds) from spreading by reducing the seed germination process. Creeping charlie is truly a pain. Hope that works out for you! 3.Q What can I put on tomatoes and cucumbers to get rid of spiders? A: do not put anything on the plants to kill them. Spiders eat pests.Spiders feed on common indoor pests, such as Roaches, Earwigs, Mosquitoes, Flies and Clothes Moths. If left alone, Spiders will consume most of the insects in your home, providing effective home pest control. How to get rid of Creeping Charlie variety of weed. I have been having a constant battle with this invasive weed years ever since it was sold as a ground cover some 20 years ago! 1. Pull the Weeds Out from the Ground - pull as many as you can 2. Use the Soil Solarization Process If the lawn is covered end-to-end with creeping Charlie weeds then you may need to employ the soil solarization method. This method uses the heat from the sun to kill the weeds.Cover the weed-invaded area with plastic wrap. Make sure the wrap is firmly rooted to the ground by burying the sides in mini trenches. Leave the plastic wrap for a few weeks. The creeping Charlie will eventually die due to the heat that gets trapped underneath the plastic wrap. 3. Apply an organic Weed Preventer. Weed preventers, like from biosafe, contain natural ingredients such as corn gluten meal. It can prevent creeping Charlie (and other garden weeds) from spreading by reducing the seed germination process. 4. Q: Hi I have been canning for about 6 years. This year I am having problems one jar seems to break in each canner on the bottom of the jar. I do not tighten the top too tight. I am not over stuffing the jars. I use room temp water in my jars. Could you help suggest anything? I have a gas stove I even tried different burners. Please help A: Room temperature water is causing the jars to break Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Breaking Down the Forbes Article We all know that everything written on the internet may not be completely true. When reading an article, it is important to understand the intention of the article and the background of the author or writer. You should always give yourself the freedom to make informed decisions. Building your own facts and knowledge on a topic is much better than assuming a person or media source is completely right all the time. Setting The Facts Straight In this Forbes Article entitled "Why I Don't Buy Organic, and Why You Might Not Want to Either," the writer has the position that there is not much difference between organic and conventionally-grown food. His first point includes the argument that there is no difference between the conventionally grown food vs. organic food. This is probably the biggest myth of the entire article. Commercially-grown food that you buy in the grocery store has often been over-fertilized and injected with pesticides that are completely different than what the organic farmers use on their food.In his second point, he makes the preposterous statement that conventional pesticides are non-toxic to humans. In reality the suffix "cide" in the word pesticide means to kill something. Any kind of pesticide can be harmful whether they are used for conventional or organic, but you have to understand and know the proper ways to use those pesticides. The third point the author makes is that just because organic food costs more does not mean it is safer. Organic food costs more because it is more costly to produce. Organic farming usually occurs on a smaller scale and can be more labor intensive than commercial farming.The fourth point of the article is that conventional farming requires less land and is more eco-friendly. Organic farming was built on the premise of building the soil. Since then, the government has gotten involved with organic certification and the emphasis on building the soil has not been as strong. Conventional farmers are not interested in building soils, they're interested in maximizing profits on a given piece of land. The last point made by the Forbes Article is more truthful than any of the other points made. He states that the marketing of organic products is unethical and fear-based. This is somewhat true because so many companies exploit certain terms to comply with the demand for all-natural or organic products. In summary, it is important to understand how things are produced and know both sides of the conventional and organic farming argument. Then you will be able to make informed decisions based on what you believe, not what others tell you. 2016 Forbes Article: "Why I Don't Buy Organic, and Why You Might Not Want to Either" Show and Tell Segment On the show and tell segment, Greg has some red onions that are coming along pretty good, but are not quite ready to harvest. Travis recently planted two varieties of his winter squash in his new dream garden. He planted half in the Hai Kabocha and the other half in Small Wonder Spaghetti. Viewer Questions Segment On the question and answer segment, the guys answer questions about side dressing corn and when to stop hilling potatoes. Greg usually side-dresses corn plants using some Chilean Nitrate and puts it about 3 inches from the plant. Travis says the time to stop hilling potatoes will depend on the variety. For early to mid-season crops such as our Yukon Gold or Red Norland, you would hill them around a 1' - 1.5' tall. With a later-maturing variety like the German Butterball, you can continually hill the plants as they grow for more potato production. Products Mentioned in the Show German Butterball Potato https://www.youtube.com/watch?v=RvriwP7SqcU

Breaking Down the Forbes Article We all know that everything written on the internet may not be completely true. When reading an article, it is important to understand the intention of the article and the background of the author or writer. You should always give yourself the freedom to make informed decisions. Building your own facts and knowledge on a topic is much better than assuming a person or media source is completely right all the time. Setting The Facts Straight In this Forbes Article entitled "Why I Don't Buy Organic, and Why You Might Not Want to Either," the writer has the position that there is not much difference between organic and conventionally-grown food. His first point includes the argument that there is no difference between the conventionally grown food vs. organic food. This is probably the biggest myth of the entire article. Commercially-grown food that you buy in the grocery store has often been over-fertilized and injected with pesticides that are completely different than what the organic farmers use on their food.In his second point, he makes the preposterous statement that conventional pesticides are non-toxic to humans. In reality the suffix "cide" in the word pesticide means to kill something. Any kind of pesticide can be harmful whether they are used for conventional or organic, but you have to understand and know the proper ways to use those pesticides. The third point the author makes is that just because organic food costs more does not mean it is safer. Organic food costs more because it is more costly to produce. Organic farming usually occurs on a smaller scale and can be more labor intensive than commercial farming.The fourth point of the article is that conventional farming requires less land and is more eco-friendly. Organic farming was built on the premise of building the soil. Since then, the government has gotten involved with organic certification and the emphasis on building the soil has not been as strong. Conventional farmers are not interested in building soils, they're interested in maximizing profits on a given piece of land. The last point made by the Forbes Article is more truthful than any of the other points made. He states that the marketing of organic products is unethical and fear-based. This is somewhat true because so many companies exploit certain terms to comply with the demand for all-natural or organic products. In summary, it is important to understand how things are produced and know both sides of the conventional and organic farming argument. Then you will be able to make informed decisions based on what you believe, not what others tell you. 2016 Forbes Article: "Why I Don't Buy Organic, and Why You Might Not Want to Either" Show and Tell Segment On the show and tell segment, Greg has some red onions that are coming along pretty good, but are not quite ready to harvest. Travis recently planted two varieties of his winter squash in his new dream garden. He planted half in the Hai Kabocha and the other half in Small Wonder Spaghetti. Viewer Questions Segment On the question and answer segment, the guys answer questions about side dressing corn and when to stop hilling potatoes. Greg usually side-dresses corn plants using some Chilean Nitrate and puts it about 3 inches from the plant. Travis says the time to stop hilling potatoes will depend on the variety. For early to mid-season crops such as our Yukon Gold or Red Norland, you would hill them around a 1' - 1.5' tall. With a later-maturing variety like the German Butterball, you can continually hill the plants as they grow for more potato production. Products Mentioned in the Show German Butterball Potato https://www.youtube.com/watch?v=RvriwP7SqcU

Comedians Randy Miller & Angela Demanti show Aaron how to herbivore, as he tries out being a vegetarian for a week. Can he just leave the meat space behind & ascend into a plant-based society? Or does meat taste good & that's that? Enchilasagna: Adapted from The Veganomicon and Isa Does It! For the sauce: 4 teaspoons cumin seeds 1 tablespoons olive oil 1 yellow onion, diced medium 1 jalapeno pepper, seeded and chopped (use 2 if you want more heat) 6 cloves garlic, chopped 1 tablespoon dried oregano (Mexican, preferably) 2 28 oz cans whole tomatoes 1 teaspoon salt 1 teaspoon sugar For the Filling: 1 pound Yukon Gold potatoes (or other waxy potato), cut into 1/2-inch dice olive oil 4 cloves garlic, minced 8 ounces kale, stem removed, trimmed, and chopped 1 1/2 teaspoons salt, divided 1/2 teaspoon ground cumin 1/4 cup water 3 tablespoons lime juice 1 15oz can black beans, rinsed and drained 18 6-inch corn tortillas CHEESE Preheat a 4 quart pot over medium heat. Dry toast the cumin in the pan for about 2 minutes, stirring frequently, until they’re fragrant & a few shades darker, just be careful not to burn. Add the oil and saute the onion, jalapeno & garlic with oregano & a pinch of salt for about 5 minutes, until onions are translucent. Add the tomatoes, salt and agave, cover pot turn the heat up to bring to a slow boil. Let cook for about 20 minutes. Once cooked, puree until smooth with with either a submersion blender or by transferring to a blender of food processor. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you. Also, note that if you use a submersion blender you really have to blend a lot to get the seeds to smooth out. Taste for salt and set aside to cool. Put the potatoes in a pot of cold water and heat on high for twenty minutes and drain. You might want to check around 15 minutes and keep an eye on them— you should be able to easily pierce them with a fork but you don’t want them to turn to mush. To make the filling, place the olive oil and garlic in a large saucepan over medium-low heat. Cook, stirring occasionally, until the garlic just starts to sizzle. Add the kale and 1/4 teaspoon of salt, and toss to combine. Cover the pan and let the kale steam, stirring occasionally, until it is softened, about 5 minutes. Then uncover the pan and add the roasted potatoes, black beans, and 1 1/4 teaspoons of salt. Cook for another 3 to 4 minutes until the water is absorbed, stirring occasionally and using the back of a spoon to mash the potatoes. Then remove from heat and add lime juice, stirring well to combine. Assemble this Bad Bitch: So we’re just going to be adding layers of sauce, tortillas and filling, then topping it all off. Lightly grease a 9×13 casserole pan. Ladle in a thin layer of enchilada sauce, then layer 6 tortillas into the pan. Now things are going to get a bit messy! Ladle in another layer of enchilada sauce (about a cup’s worth), and flip each tortilla to smother in the sauce. Each one should be coated, but you should still be able to see the tortilla, that is to say, it shouldn’t be drowning in the sauce. Next, layer the tortillas so that they’re slightly overlapping and covering the bottom of the pan. Now add half of the filling, and pour on 1/2 cup of sauce or so. Layer in 6 more tortillas and repeat the process of smother each of them in a cup of sauce. Cover with the remaining filling. Once again pour 1/2 cup of sauce over the filling, and add the final layer of tortillas. Smother those in a cup of sauce. Reserve the rest of the sauce (if any) for serving. Finally, top with the all the cheese you want. Place in the 350 degree oven, and bake uncovered for about 30 minutes. The topping should be lightly golden. ----- Hosted by Aaron Gold Logo by Omri Kadim Theme performed by Mickey Woyshner DontMindPodcast@gmail.com DMIID: @DontMindPodcast Aaron: @HeyItsAaronGold Thanks to the Magnet Theater www.MagnetTheater.com

What Makes Food Taste So Good? is the topic of today’s show. The truth is, it is much more than taste. I’ll provide some details as to what taste is as it relates to our bodies. The sense of smell and touch also are needed to understand flavor. Today’s Show Homestead Life Updates What Makes Food Taste So Good? Cheesy Garlic Roasted Asparagus Homestead Life Updates First, I’ll talk about all the stuff I planted in the garden this week. Two days in a row, four hours each day, sunburned arms and hands and I got about half of my spring garden in the ground. I planted lots of cabbage. Some red, some green and four kinds of Chinese cabbage. What else? Collards, Swiss chard, escarole, mustard greens and kale. And let’s not forget those peas. Lots of green shelling peas and also some snow peas. Next week it will be strawberries and onions and I think that will finish off the spring planting. Summer planting of beans, tomatoes, eggplant, carrots, and celery will begin in May. Oh, I almost forgot, I planted Red Norland and Yukon Gold potatoes. Lots of visitors are coming to the farm this coming week. Some family and some that found us on the internet. They are interested in the Normande breed of cows and will be taking a look at what we have to get a better idea of what to expect. Speaking of cows, it looks like we won’t have our first calf for another couple of weeks. We will definitely making changes to the breeding schedule for next year. We should be making cheese by now. The creamery updates are really exciting. Scott dry stacked a whole bunch of blocks a few days ago. It was so amazing to walk around inside the space he created. While only four blocks high, they clearly defined the utility room and parlor. As usual he is out there right now working on those walls. This morning while we were out with the cows going through the morning routine, I could see the definition of about a quarter of the window in the utility room wall. I don’t know how high that is and there is a long way to go, but it is still so exciting. Another thing that is exciting is cooking good tasting food for our families. I thought today I would talk about how we humans determine our preferences. What Makes Food Taste So Good? It’s a lot more than taste. We choose our food as much for its pleasing sensory qualities as for health and nutrition. Sometimes that’s all we focus on, to the detriment of our waistlines. From the earliest days we used our sensory organs to assist in survival. We have olfactory receptors in the nose. These were used to sniff out appealing smells and also to warn of rotten or contaminated food. Taste buds helped distinguish between safe foods and foods that were poisonous. Today, eating food is also a pleasurable experience where even the texture is important. Let’s get into the sensory experience of food to get a better idea of where we need to grow our understanding around cooking for our families. The sensory properties of food Sensory perception is the ability of the sensory organs to detect and evaluate sensory stimuli such as odors, tastes, textures, sights, and sounds, all of which are active during eating. It’s all about the smell, the taste, how it looks, is it crunchy and how does it feel in my mouth. Each sense organs have special receptors that detect stimuli. When a receptor attuned to taste on your taste bud is stimulated, it produces an electrical signal. Nerve impulses carry many the signals to the brain, where the information is processed. The brain then determines whether the taste is sweet or salty, or whether it is pleasant or unpleasant. Food presents a lot of sensory stimuli, therefore a basic understanding of sensory perception is invaluable to the Homestead chef. We don’t just throw something on the table. Instead we take great care in deciding on menus, blends of tastes and textures and so on. You may not think of it that way but nonetheless it is what you are doing. I’ll start with the sense of sight, then taste and smell. All of these and more are working in your mind every time you plan a meal for your family. After listening to this podcast, I hope you have a greater appreciation for all you do to make the best meals for your family. Not just nutritious meals, but beautiful, fragrant, tasty and lovely luscious meals. Color and appearance of food A foods appearance is usually the first indicator of how it will taste so we’ll start there. The brighter and more colorful the food, the more visual its appeal. Your brain processes information about flavor and texture on the basis of appearance and makes decisions about your particular likes and dislikes. This evaluation happens because of our highly developed sense of sight. I’ll bet those Facebook pictures of food that everyone is always posting already makes more sense. Human eyesight is so perceptive that the brain sometimes even ignores competing messages from other senses. For example, you expect lemon candy to be yellow. If it were colorless, you might have difficulty identifying the flavor as lemon. If it were purple, some might mistakenly identify it as grape. That’s little extreme but you get the point. Color and appearance are important to food evaluation. That is why we take care in how we present the food. I’ll do a whole other podcast on presentation so let’s skip on to the basics of the food itself. Factors that affect the perception of a food’s color and appearance include its chemical and physical properties, the quality of light that is illuminating it, and the other surroundings. Let’s take these one at a time. Chemical properties Food is made up of chemicals. Chlorophyll, for example, is the chemical that gives green vegetables their color. Varying the amount of chemicals and produce different effects. Cake made from egg whites will be whiter than cake made from whole eggs because egg whites do not contain yellow carotenoids. That’s how you get that whiter than white cake for your child’s birthday cake. Fresh spinach looks greener than old spinach because it contains more chlorophyll. The older it gets, the more of those yellow leaves you will see. Cooking with heat also affects the chemical properties of food. The longer green vegetables are cooked, the duller and more olive green they become. The heat chemically alters the chlorophyll in the vegetables. Another example is, the longer a biscuit is baked in the oven, the darker it becomes. That change in color is the visible proof that the chemical changes have occurred when you baked the biscuit, cake or mac and cheese. Physical properties The physical process of food preparation also influences appearance. Take hollandaise sauce or even mayo. The more mayonnaise or hollandaise is whisked, the lighter in color it becomes. Whisking breaks the liquid oil or butter into smaller and smaller droplets and whips air into the sauce. How does that work? Small oil droplets and air bubbles scatter light more completely than large droplets do, so the sauce has a whiter appearance. I mentioned the chemicals in greens. What happens when you apply heat? Raw spinach and other greens are composed of plant cells that contain a large amount of liquid surrounded by air pockets. When these greens are cooked, the surrounding air escapes, and the air pockets filled with liquid. Now the light is reflecting off the liquid differently than when it was air. They develop a translucent quality. Greens served a short time after air leaves the cells but before they fill with water are the brightest and most attractive to our sense of sight. Quality of light I want to briefly mention how the quality of light affects your perception of a dish of food. Different types of lighting can affect the perception of color. Greens viewed under candle light in your dining room can appear more yellow than when you looked at them under your bright kitchen lights. There are ways to make that work for you. The interaction of the plate as a background with the surrounding food and garnishes can sometimes cause optical illusions. An example would be white cake served on a dark plate or vanilla ice cream with chocolate sauce appearing whiter than if served on a white plate. This is because the dark plate or sauce provides a contrast that tricks the brain into thinking the cake or ice cream is whiter than it is. Contrast is a great way to make something stand out from the crowd. Flavor of food Why do you like or dislike a particular food. Most likely you will say the flavor, or the way the food tastes. Appearance may provide the first impression of a food, but flavor provides a lasting impression. More so than sight, we are very familiar with the taste of food. But what are we tasting and how are we tasting? For that we use our mouth and nose. Flavor is the blend of taste, aroma, and feeling factor sensations. These three sensations occur when food stimulates receptors in our mouth and nose. Let’s go back to the chemicals. It is because of the chemical nature of food that the senses are considered chemical sensors. Although together they constitute flavor, each sense system is distinctly different in that each one is stimulated by different chemicals and detected by different receptors. That all sounds complex and it is, but the perception of the sensations happens at once. While the food is enjoyed, the appearance, texture, and temperature are evaluated. The three components of flavor are perceived by three separate sensory systems. Each system functions independently and each continues to function even when one or more of the other systems no longer work well or at all. For example, persons who have lost their sense of smell can still perceive the taste and feeling factors of foods. The term taste is often used interchangeably with flavor, but taste refers specifically to only one component of flavor – the perception of dissolved substances by the taste buds. Basic tastes There are four basic tastes: sweet, sour, salty, and bitter. Sugars are the most well-known stimuli that produce sweetness, but certain other chemicals do as well. For example, artificial sweeteners, like saccharin and aspartame, taste sweet although they are not sugars. The sweet taste of shrimp and other seafood is from a naturally occurring amino acid called glycine. Acids in foods, such as citric acid in lemons and acetic acid in vinegar, produce a sour taste. Salt, such as sodium chloride or table salt, produces a salty taste. A variety of other chemicals, including caffeine, quinine, and many poisonous substances, create the taste of bitter. Taste buds are located primarily on the tongue, but there are others scattered about throughout the mouth. These clusters of taste cells have receptors for the basic tastes – sweet, sour, salty, and bitter. Taste chemicals in the food – the acids, sweetness, salts, and bitter components – alter the chemistry of taste cells. That triggers a signal that travels through nerve fibers to the brain, where the information is processed. Yum yum. Saliva plays an important role in taste perception. Saliva, which is composed mostly of water, transports the taste chemicals to the taste cells on the taste buds. Without saliva, we would not be able to experience the basic taste. Aroma, the sense of smell The perception of aroma—smell—is much more complex than the perception of the basic tastes and is not as well understood. We can identify four basic tastes, but we can sense many hundreds, even thousands, of distinct aromas. Each aroma is highly complex. For example, there more than 800 separate chemicals that make up the aroma of fresh coffee. Exactly how do we smell? Evaporation. The chemicals in food evaporate and they bombard the aroma receptors, called olfactory cells, at the top of the nasal cavity. Smells are perceived as they evaporate to the nose or up the back of the throat as food is chewed and swallowed. From there, nerve fibers transport signals from the olfactory cells to the brain, where the information is processed. Aroma is often thought of as the most important component of flavor. Without aroma, it would be difficult to distinguish between certain foods. You are left with sight, taste and texture to determine the identity of the food. Aroma is a large component of flavor. You’ve probably experienced your nasal passages blocked from a cold. It would not be uncommon for you to say that you can’t taste anything. In fact, you can perceive the basic tastes but you cannot smell. So you are only getting part of the sensory experience. Here’s another interesting factoid. The part of the brain in which information about aroma is received and processed is wired to the part of the brain responsible for memories and emotions. Not surprisingly, aromas often trigger memories or strong emotions. Hence, today we have aromatherapy as a treatment for various physical and emotional ailments. Now that you know many more details about the amount of creativity you are putting into your cooking and how you might look at it differently, let’s get to today’s recipe. Cheesy Garlic Roasted Asparagus Around here we are just waiting for the asparagus to peak its head up from the ground. Yes, it’s that time of year. From about April through June an abundance of fresh asparagus is available. Check out your local farmer’s market. Speaking of the Farmer’s market, we will be at the Wytheville Farmer’s Market on April 13th from 10am to 12noon. No asparagus, but we would love to compliment your fresh asparagus with our ground beef, lamb and/or goat. I urge you to take advantage of your seasonal asparagus. This dish is easy to make and low carb and keto-friendly. Use a cast iron skillet or perhaps a baking dish handed down from your grandmother. It should be large enough for the asparagus trimmed of the woody stem to lay flat. What You Need 1 pound (500 g) asparagus spears, woody ends removed 3 tablespoons olive oil 1 tablespoon minced garlic (or 4 cloves garlic, minced) 3/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 cup shredded mozzarella cheese What To Do Preheat oven to 425°F (220°C). Lightly grease your baking dish. Arrange asparagus on baking sheet. Set aside. In a small bowl mix together the olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat. Bake for 10-15 minutes until vibrant and just beginning to get tender. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately. Final Thoughts Life is speeding up. We have lots and lots of stuff going on. I’ll bet you do too. There is just something about spring that brings out that “gotta get stuff done” attitude. Have you been lounging around the house sipping cocoa in front of the fire for far too long? It’s time to get out there and experience the fullness of life’s pleasures. Perhaps one of your first activities might be a spring dinner party. It’s the perfect opportunity to try something new in the kitchen. You can use traditional methods of food prep to make it a special evening. Put into practice some new ideas about the importance of everything you do in the kitchen. In the 70’s it became fashionable to think that women were so much better than being a simple housekeeper and mother. The women that led the charge had no real experience in what it takes to be a fantastic homemaker and mother. They had no idea the complexity of creating a well-run household with fantastically creative meals for the family and close friends. So many young women have been taken down this primrose path of chasing a career and keeping the house up as well. It’s not like that crappy homemaker stuff went away because mom is now working. Nope. It all still needs to be done. Only it’s not getting done nearly as well as it could. Cooking for family and friends became eating out at fancy restaurants. Raising your children has become a couple of hours in the evening and weekends—unless you’re divorced and you may not have most weekends. Giving 100% of your time to your family is a full time job that doesn’t require you to get the kids up early in the morning, rush them around the house getting dressed, fed, and into the car so you can ship them off to someone else’s care while you struggle through traffic to sit in a cube somewhere or to maybe rush around even more, serving food someone else cooked to those who are not your family. It’s absolutely crazy how we’ve demeaned the most important job in the world and substituted it with boring cubicles or serving others instead of serving our family. I’m going on and on here. I’ll just end it for now and regain my peace. I hope you’ll try that simple cheese with roasted asparagus. Remember to stop by the website. Sign up for our newsletter so you can get links to the latest recipes I’ve published. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Cheesy Garlic Roasted Asparagus To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

Increasing Your Potato Harvest On this week’s episode, the guys discuss their favorite tips and practices for growing a huge potato harvest. They walk through the four varieties of seed potatoes that they now carry, which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. They mention how some varieties are early-maturing and others are late-maturing, and that this should be taken into consideration when planting. They suggest planting potatoes 3-4 weeks before the last frost date in spring. For their planting zone, which is zone 8, the ideal planting time is Valentines Day throughout the end of February. They talk about cutting potatoes to get more from the seed potatoes purchased. They suggest cutting the seed potatoes so that there are 2-3 eyes on each piece. Seed potatoes should be cut several days before the intended planting date, because they need time to suberize or heal. This will prevent the potatoes from rotting in the ground, making them less susceptible to fungal disease in the soil, and provide a better potato harvest in the end. They mention that the Hoss Double or High Arch Wheel Hoe with the Plow Set attachment is the perfect tool for planting potatoes. The Plow Set allows you to make a planting furrow and cover the potatoes easily, just by pushing the wheel hoe along the row. Hilling, or covering the plants with soil, will also ensure a large potato harvest. This should be done every 2-3 weeks as the plants grow, leaving just a few leaves uncovered. To decrease issues with blight causing problems with foliage on your potato plants you should apply a fungicide. Greg recommends using Liquid Copper Fungicide to help with your blight problems. It is very weather resistant and sticks to the plant once it dries out leaving lasting control. Show and Tell Segment On the show and tell segment, Greg shows the preferred size that he likes when harvesting his Skyphos Butterhead Lettuce, which is an open-pollinated variety. He also brought some Daikon radishes that he grew as a cover crop in his vegetable garden. Although these were grown as a cover crop, they are also great to eat and are considered a high-demand crop in some markets. Travis explains why Tillage Radish works so well as a cover crop. The long roots penetrate deeply into the soil, providing aeration and reducing soil compaction. The roots also sequester nutrients from deep and store them so that they are available to the upper soil layer when they are incorporated or tilled into the soil. Viewer Questions Segment On the question and answer segment, the guys answer questions about harvesting peppers and growing onions from seed. Travis suggests two techniques to help when you are adding trellis to the plants get the string on the main stem of the plant so it won't smush all the leaves together. The other suggestion is growing peppers in cages to provide more airflow, allow leaves to spread, and decreases disease problems in the garden. This will also help to prevent fruit from being stuck in the middle of the plant and being inaccessible for harvest. Greg explains that onion plants can be grown from seed in the greenhouse, but that it is much easier to just purchase plants from companies like Dixondale. Tool of the Week Tillage Radish https://www.youtube.com/watch?v=T90Kq2XgEPU

Increasing Your Potato Harvest On this week’s episode, the guys discuss their favorite tips and practices for growing a huge potato harvest. They walk through the four varieties of seed potatoes that they now carry, which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. They mention how some varieties are early-maturing and others are late-maturing, and that this should be taken into consideration when planting. They suggest planting potatoes 3-4 weeks before the last frost date in spring. For their planting zone, which is zone 8, the ideal planting time is Valentines Day throughout the end of February. They talk about cutting potatoes to get more from the seed potatoes purchased. They suggest cutting the seed potatoes so that there are 2-3 eyes on each piece. Seed potatoes should be cut several days before the intended planting date, because they need time to suberize or heal. This will prevent the potatoes from rotting in the ground, making them less susceptible to fungal disease in the soil, and provide a better potato harvest in the end. They mention that the Hoss Double or High Arch Wheel Hoe with the Plow Set attachment is the perfect tool for planting potatoes. The Plow Set allows you to make a planting furrow and cover the potatoes easily, just by pushing the wheel hoe along the row. Hilling, or covering the plants with soil, will also ensure a large potato harvest. This should be done every 2-3 weeks as the plants grow, leaving just a few leaves uncovered. To decrease issues with blight causing problems with foliage on your potato plants you should apply a fungicide. Greg recommends using Liquid Copper Fungicide to help with your blight problems. It is very weather resistant and sticks to the plant once it dries out leaving lasting control. Show and Tell Segment On the show and tell segment, Greg shows the preferred size that he likes when harvesting his Skyphos Butterhead Lettuce, which is an open-pollinated variety. He also brought some Daikon radishes that he grew as a cover crop in his vegetable garden. Although these were grown as a cover crop, they are also great to eat and are considered a high-demand crop in some markets. Travis explains why Tillage Radish works so well as a cover crop. The long roots penetrate deeply into the soil, providing aeration and reducing soil compaction. The roots also sequester nutrients from deep and store them so that they are available to the upper soil layer when they are incorporated or tilled into the soil. Viewer Questions Segment On the question and answer segment, the guys answer questions about harvesting peppers and growing onions from seed. Travis suggests two techniques to help when you are adding trellis to the plants get the string on the main stem of the plant so it won't smush all the leaves together. The other suggestion is growing peppers in cages to provide more airflow, allow leaves to spread, and decreases disease problems in the garden. This will also help to prevent fruit from being stuck in the middle of the plant and being inaccessible for harvest. Greg explains that onion plants can be grown from seed in the greenhouse, but that it is much easier to just purchase plants from companies like Dixondale. Tool of the Week Tillage Radish https://www.youtube.com/watch?v=T90Kq2XgEPU

Tips for Succession Planting Year Round On this week’s episode, the guys talk about succession planting crops in the vegetable garden for continual harvests throughout the respective growing season for a particular crop. Succession planting is an effective strategy for one-time harvest crops or crops that are continually harvested throughout the growing season. They first discuss succession planting with cool-season crops like lettuce, kohlrabi, beets, broccoli, cauliflower, and cabbage. All crops that mature fast so around 50 days or less. Travis mentions that he likes to succession plant these on 1-month intervals. This means that he will start seeds for these crops every 4 weeks and always have them in the garden throughout the fall and winter growing seasons. In the cooler seasons, crops are less likely to bolt and will hold better in the field. This allows one to harvest vegetables as they need them, instead of having to harvest the entire crop at one time. They also talk about succession planting warm-season crops that decline in production as the plant's age. They specifically mention okra and squash, which tend to be less productive once the plants reach a certain age. To keep that continual high-productivity in their gardens, they will succession plant okra and squash every couple of months to ensure that they have those crops producing throughout the warm growing season. Show and Tell Segment On the show and tell segment, Greg has a head of Skyphos lettuce from his garden. Skyphos is a variety of red butterhead lettuce that does really well for them. They have it available in a pelleted seed form which makes it easy to singulate when planting in seed trays. They also show some seed potatoes that they are now carrying on their website. They have four different varieties which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. Greg shows several different varieties of shallots. Shallots are a part of the Onion family but have a different species which is allium. They show off a Banana variety that is long and slender. Most people cook this variety by roasting them. Greg is going to plant a few different varieties and test which ones he likes best. When growing shallots they are believed to be less dependent on daylength, unlike onions. However, when storing shallots they store away just like onions do. After testing these shallots out this year, we hope to carry them along with some more seeds in the near future on the website. The guys also show off their new favorite Hoss Gardening gloves which offer comfort, durability, and flexibility. They come in two different colors: Hoss red and kind of pastel green color. We also have different sizes of these gloves for everyone to use in the garden. Viewer Questions Segment On the question and answer segment, the guys talk about some upcoming seed varieties that will be posted on the website soon. These include a couple of new varieties of beets. One of the beet varieties called Solo and it is a monogerm variety, which means it does not require thinning like the multigerm varieties. They also have a new beet variety named Kestrel which offers superior disease-resistance and uniformity. Also, some more cucumber and lettuce varieties like the Stonewall and the Calypso and pelleted lettuce seed like Harmony and Calshot. Travis talks about a new variety of sweet corn called Temptress which is what they call a "quad sweet". The "quad sweet" means that it has the heirloom flavor with the modern corn sweetness. Overall, lots of great productive varieties coming to the Hoss Tools website soon. Tool of the Week Skyphos Butterhead Lettuce https://www.youtube.com/watch?v=rwwATthMDHw

Tips for Succession Planting Year Round On this week’s episode, the guys talk about succession planting crops in the vegetable garden for continual harvests throughout the respective growing season for a particular crop. Succession planting is an effective strategy for one-time harvest crops or crops that are continually harvested throughout the growing season. They first discuss succession planting with cool-season crops like lettuce, kohlrabi, beets, broccoli, cauliflower, and cabbage. All crops that mature fast so around 50 days or less. Travis mentions that he likes to succession plant these on 1-month intervals. This means that he will start seeds for these crops every 4 weeks and always have them in the garden throughout the fall and winter growing seasons. In the cooler seasons, crops are less likely to bolt and will hold better in the field. This allows one to harvest vegetables as they need them, instead of having to harvest the entire crop at one time. They also talk about succession planting warm-season crops that decline in production as the plant's age. They specifically mention okra and squash, which tend to be less productive once the plants reach a certain age. To keep that continual high-productivity in their gardens, they will succession plant okra and squash every couple of months to ensure that they have those crops producing throughout the warm growing season. Show and Tell Segment On the show and tell segment, Greg has a head of Skyphos lettuce from his garden. Skyphos is a variety of red butterhead lettuce that does really well for them. They have it available in a pelleted seed form which makes it easy to singulate when planting in seed trays. They also show some seed potatoes that they are now carrying on their website. They have four different varieties which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. Greg shows several different varieties of shallots. Shallots are a part of the Onion family but have a different species which is allium. They show off a Banana variety that is long and slender. Most people cook this variety by roasting them. Greg is going to plant a few different varieties and test which ones he likes best. When growing shallots they are believed to be less dependent on daylength, unlike onions. However, when storing shallots they store away just like onions do. After testing these shallots out this year, we hope to carry them along with some more seeds in the near future on the website. The guys also show off their new favorite Hoss Gardening gloves which offer comfort, durability, and flexibility. They come in two different colors: Hoss red and kind of pastel green color. We also have different sizes of these gloves for everyone to use in the garden. Viewer Questions Segment On the question and answer segment, the guys talk about some upcoming seed varieties that will be posted on the website soon. These include a couple of new varieties of beets. One of the beet varieties called Solo and it is a monogerm variety, which means it does not require thinning like the multigerm varieties. They also have a new beet variety named Kestrel which offers superior disease-resistance and uniformity. Also, some more cucumber and lettuce varieties like the Stonewall and the Calypso and pelleted lettuce seed like Harmony and Calshot. Travis talks about a new variety of sweet corn called Temptress which is what they call a "quad sweet". The "quad sweet" means that it has the heirloom flavor with the modern corn sweetness. Overall, lots of great productive varieties coming to the Hoss Tools website soon. Tool of the Week Skyphos Butterhead Lettuce https://www.youtube.com/watch?v=rwwATthMDHw

Cut Flowers in the Garden On this week’s episode, Greg and Travis talk about growing cut flowers in their vegetable garden. Growing cut flowers provides many benefits, but the primary benefit is to attract pollinators for crops that require insect pollination to produce fruit. These crops would include things like squash, cucumbers, and melons. Greg says the "The Flower Farmer" book really helped him understand cut flowers. Another great book that Greg recommends is "Vegetables Love Flowers". Their favorite types of cut flowers to grow are zinnias, sunflowers, and Celosia, also known as cockscomb. They prefer the Benary's Giant Mix variety of zinnias because they produce larger flowers and have a wide variety of colors present. Their favorite variety of sunflower is the Pro Cut variety, which is available in many different colors including red, orange and lemon. These have a smaller seed than a traditional sunflower and are the preferred variety for commercial producers. They work perfectly planted in our garden seeder. Greg mentions how they also make a great cover crop because they will shade the soil and reduce any weed growth. Another benefit they offer is they are pollenless meaning when you cut them they do not drip yellow pollen everywhere. Lastly, they talk about growing Celosia. Their favorite variety of Celosia is Chief Mix, which provides an array of different colors. Cockscomb flowers can get quite large and top heavy so these plants may need trellising or early harvesting to prevent stalks from bending or breaking. One advantage is they are really easy to grow and heat/drought tolerant. However, a disadvantage is they can become invasive and grow year after year which is not good in the vegetable garden. Greg mentions that he likes to grow dahlias, but he does not recommend them for someone just starting out growing cut flowers in the garden. Show and Tell Segment On the show and tell segment this week, the guys talk about growing potatoes in the fall. This will be the first year that they've tried growing potatoes in the fall. Based on the information provided by Greg at Irish Eyes Garden Seeds, it should work. They are planning to plant the potatoes at the end of August for an October harvest. They will be ordering the seed potatoes now and keeping them cool in the fridge until planting time. Based on the limited availability of seed potatoes during this time of year, they will be planting the Yukon Gold variety only. The guys also plan to plant some potatoes at the demonstration garden at the SunBelt Expo this year. The tool of the week is a newer product that they are designing called the Winged Sweeps attachment that will work great on the Hoss Wheel Hoes. Viewer Questions Segment On the question and answer segment, the guys answer questions about planting corn in the fall and Asian stink bugs. The guys grew fall corn last year at their demonstration garden for the Sunbelt Ag Expo and had great success. The insect pressure is heavier in late summer and fall, so more frequent applications of B.t. and Neem Oil are necessary. Also, providing adequate water via drip irrigation is a must. Greg mentions that they see many different variations of stink bugs and that they can be hard to control in the middle of summer. As a result, he tries to manage the populations with frequent spraying early in the year. This allows him to get the spring crops harvested before significant insect damage occurs. Greg says keeping the garden clean and neat after harvest will help reduce the stink bugs food source. Tool of the Week Winged Sweeps https://www.youtube.com/watch?v=ex648dKaM2Q

Cut Flowers in the Garden On this week’s episode, Greg and Travis talk about growing cut flowers in their vegetable garden. Growing cut flowers provides many benefits, but the primary benefit is to attract pollinators for crops that require insect pollination to produce fruit. These crops would include things like squash, cucumbers, and melons. Greg says the "The Flower Farmer" book really helped him understand cut flowers. Another great book that Greg recommends is "Vegetables Love Flowers". Their favorite types of cut flowers to grow are zinnias, sunflowers, and Celosia, also known as cockscomb. They prefer the Benary's Giant Mix variety of zinnias because they produce larger flowers and have a wide variety of colors present. Their favorite variety of sunflower is the Pro Cut variety, which is available in many different colors including red, orange and lemon. These have a smaller seed than a traditional sunflower and are the preferred variety for commercial producers. They work perfectly planted in our garden seeder. Greg mentions how they also make a great cover crop because they will shade the soil and reduce any weed growth. Another benefit they offer is they are pollenless meaning when you cut them they do not drip yellow pollen everywhere. Lastly, they talk about growing Celosia. Their favorite variety of Celosia is Chief Mix, which provides an array of different colors. Cockscomb flowers can get quite large and top heavy so these plants may need trellising or early harvesting to prevent stalks from bending or breaking. One advantage is they are really easy to grow and heat/drought tolerant. However, a disadvantage is they can become invasive and grow year after year which is not good in the vegetable garden. Greg mentions that he likes to grow dahlias, but he does not recommend them for someone just starting out growing cut flowers in the garden. Show and Tell Segment On the show and tell segment this week, the guys talk about growing potatoes in the fall. This will be the first year that they've tried growing potatoes in the fall. Based on the information provided by Greg at Irish Eyes Garden Seeds, it should work. They are planning to plant the potatoes at the end of August for an October harvest. They will be ordering the seed potatoes now and keeping them cool in the fridge until planting time. Based on the limited availability of seed potatoes during this time of year, they will be planting the Yukon Gold variety only. The guys also plan to plant some potatoes at the demonstration garden at the SunBelt Expo this year. The tool of the week is a newer product that they are designing called the Winged Sweeps attachment that will work great on the Hoss Wheel Hoes. Viewer Questions Segment On the question and answer segment, the guys answer questions about planting corn in the fall and Asian stink bugs. The guys grew fall corn last year at their demonstration garden for the Sunbelt Ag Expo and had great success. The insect pressure is heavier in late summer and fall, so more frequent applications of B.t. and Neem Oil are necessary. Also, providing adequate water via drip irrigation is a must. Greg mentions that they see many different variations of stink bugs and that they can be hard to control in the middle of summer. As a result, he tries to manage the populations with frequent spraying early in the year. This allows him to get the spring crops harvested before significant insect damage occurs. Greg says keeping the garden clean and neat after harvest will help reduce the stink bugs food source. Tool of the Week Winged Sweeps https://www.youtube.com/watch?v=ex648dKaM2Q

Hey Weight Loss Nation! www.TheWeightLossNation.com While at Podfest Multimedia Expo, I had the opportunity to spend time with friends and fellow podcasters for dinner each night. Friday night, the gang selected Cooper’s Hawk Winery Restaurant…..which is located at 8008 International Drive, Orlando. When we walked in ……the place was buzzing! The décor was pleasant to the eye and the wine tasting bar immediately caught my attention. The Maître De was polite and very considerate to our large group. All 12 of us were invited to the wine tasting bar while we had a short wait for our table. Being February …..and close to Valentine’s Day….the group unanimously chose “Romance Red” wine for our tasting. I am NOT a wine connoisseur by any means. I like to occasionally drink wine and I like the Resveratrol in wine. To me, the Romance Red wine was “pleasant.” It has a maraschino cherry and spice taste to it. I think the Romance Red would have been best suited for a dessert wine, but hey…….what does a group of podcasters know about wine? Cooper’s Hawk Winery is the 31st largest wine producer in the United States, producing over 5 million bottles a year from it’s winery in Countryside, Ill. The winery has won hundreds of awards, including a pinot noir with a 99 point rating in the Cooper’s Hawk premium Lux Line, won in a prestigious California competition. Grapes used for their wines are primarily flown in from California, Oregon and the State of Washington. Some grapes are also flown in from overseas The wine menu has many selections to choose from, which should please any wine drinker. They also have beer, craft beer, cocktails and non-alcoholic drinks. Again….I am not a wine connoisseur…..I felt like having Chardonnay….and there were several selections on the menu: They had an “unoaked chardonnay” a regular chardonnay and a chardonnay from Cooper’s Hawk Lux premium line. The price per glass ranged from $7.50  to $10.50 a glass for the Lux Line Chardonnay. I chose the regular chardonnay. The wine had a pleasant aroma of apples and pears…..and the taste was creamy and balanced….with a medium body and balanced acidity. Good choice! The Food menu has a variety of items that should make anyone visiting the restaurant happy. They have appetizers, soups, salads, burgers, sandwiches, chicken, beef, pork, seafood and pasta selections. The thing that really caught my eye…..was the “Life Balance” section of the menu. Each meal on the Life Balance menu is under 600 calories and is designed to accommodate people who are being “mindful” about portion sizes as well as healthy ingredients. The portions are carefully measured to ensure accuracy of the listed calorie count. With a nice selection to choose from, including vegetarian selections, I chose the Grilled Atlantic Salmon. I don’t cook fish at home. I don’t LOVE fish. I “like fish” I usually eat fish out at restaurants I believe will have fresh fish as well as prepare the fish exceptionally well. The salmon filet was served over sautéed spinach, with San Marzano Tomato Sauce. 3 slices of Yukon Gold potatoes also comes on the plate, but I don’t eat white potatoes anymore. I gave the potatoes to one of my buddies. The salmon was “flaky” Good start. The taste was pleasant and NOT fishy at all. So…..I enjoyed the salmon. I LOVE spinach, so that was delicious. Our server was great and I really LOVED that Cooper’s Hawk had the “Life Balance” Menu. The main restaurant is loud and crowded….as would be expected on a Friday evening. We sat on the outside patio, where 70 degrees in Orlando, Fl…..fresh air, good friends and good food is as good as it gets. I want to thank Cara Mahler, general manager of Cooper’s Hawk International Drive…..as well as her outstanding staff, who assisted us that Friday evening. Cooper’s Hawk Winery Restaurant in Orlando is open 11:00am to 9:30pm Mon – Thur and Is open until 10:30pm on Friday & Saturdays. Sundays they serve until 9:00pm I give Cooper’s Hawk Winery Restaurant a Weight Loss Nation 2 Thumbs up…..and I look forward to visiting the Tampa location this summer. If you’re looking for an “upscale” casual restaurant, with a full wine selection…..that is very good…..then try Cooper’s Hawk Winery Restaurant in your State. Go to https://chwinery.com/locations For locations, food menu and the fabulous wine menu.   Ready to join Weight Loss Nation Tampa Bay!   Join us and join the community that LIVES a Healthy Lifestyle for Life! www.TheWeightLossNation.com That’s it for today Nation! I want each of you to have a Happy, Healthy and Peaceful Week!  

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake.  Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 1 medium eggplant, halved and peeled 1½ tablespoons salt 3 medium Yukon Gold potatoes 2 cups pine nuts 1 cup all-purpose flour 1 cup plus 1 tablespoon chopped fresh basil Scant ¾ cup olive oil 4½ tablespoons chopped garlic 1½ teaspoons salt, plus more as needed 3 pinches of black pepper 1 cup halved cherry tomatoes 1 sprig fresh rosemary, coarsely chopped 1 cup artichoke hearts 2/3 cup white wine 2 cups Cashew Cream (page 000) 1 head escarole Preheat the oven to 350ºF. Slice the peeled eggplant lengthwise into 1/2-inch slices (each half should yield 6 slices). Fill a deep bowl with water and add 1 tablespoon of the salt. Soak the eggplant slices in the water for 20 minutes to help remove any bitterness. Bring a pot of water to boil and add the potatoes. Boil the potatoes for 30 to 40 minutes, or until soft, then remove and place in a large bowl. While the potatoes are boiling and the eggplant is soaking, put the pine nuts, flour, and basil in a food processor. Process until the mixture has the consistency of bread crumbs. Transfer to a bowl and add 1½ tablespoons of the olive oil, 1½ tablespoons of the garlic, and a pinch each of salt and pepper. Mix well. Drain the eggplant and dredge the slices in the pine nut breading, making sure each slice is thoroughly coated. Set the breaded eggplant slices on a rack and let sit for 10 to 20 minutes to dry. Meanwhile, mash the potatoes with 2 tablespoons of the olive oil and 1 tablespoon of the garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 tablespoon of the garlic and sauté for 1 to 2 minutes. Add the tomatoes, rosemary, and artichoke hearts and sauté until the tomatoes begin to soften. Add 1/3 cup of the white wine and cook for 1 minute. Add the mashed potatoes and the salt and stir well. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant slices and pan-fry on each side until they begin to lightly brown. Transfer to a baking sheet and bake for 3 to 5 minutes to crisp. Make the sauce: In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add ½ tablespoon of the garlic and sauté for 1 to 2 minutes. Add the remaining 1/3 cup white wine, the Cashew Cream, and 1 tablespoon chopped basil and cook for 1 to 2 minutes. Add a pinch each of salt and pepper and stir. In a separate medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining ½ tablespoon garlic and sauté for 1 to 2 minutes, then add the escarole and sauté for 1 to 2 minutes, or until soft. To assemble, divide the sauce among three or four plates, then add the potato mixture, the escarole, and finally the eggplant slices on top. Cashew Cream Cashews . . . the cream of the crop! With their high healthy fat content, cashews are the best cream substitute, because when blended, they create an incredible richness for sauces. Who would ever think that an alfredo alternative could be so simple? One of our patrons’ most frequently asked questions is “How you do it?” when they eat our coveted fettuccini alfredo. Note that you need to soak the cashews 3 hours (or overnight), so be sure to plan ahead. Makes 6 to 7 cups Ingredients 2 cups raw unsalted cashews, soaked for 3 hours or overnight 2 tablespoons nutritional yeast 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1½ teaspoons black pepper Put the drained cashews, nutritional yeast, olive oil, salt, pepper, and 4 cups water in a high-speed blender. Blend until creamy. The sauce will be relatively thin, but will thicken quickly when heated in a recipe. Raw Key Lime Pie The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling. Makes one 9-inch pie Ingredients For the Crust 1¼ cups macadamia nuts 1¼ cups pecans ½ cup dried, pitted dates, soaked in water for 1 hour Pinch of salt ¼ teaspoon vanilla extract For the Filling 1½ cups fresh lime juice (from about 12 limes) 1 cup agave syrup ½ cup full-fat coconut milk 2 ripe avocados, halved, pitted, and peeled 2 tablespoons vanilla extract ¼ teaspoon salt 1¼ cups coconut oil Make the crust: Lightly grease a 9-inch springform baking pan with coconut oil. Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan. Make the filling: Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth. Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.  

The wonderful Andrée Vermeulen (Angie Tribeca, How to Train Your Dragon - Netflix) shares her hacks for being a pro instagram food stylist, the first steps to being compassionate, a TON of recipes involving either peanut butter or Yukon Gold potatoes and help for anyone considering a plant based diet no matter where you live.

Today on the program Ellis will speak with renowned Yukon Gold prospector Shawn Ryan about his path from a penniless mushroom farmer to a wealthy gold prospector and his position as a member of the advisory board for sponsor Stakeholder Gold trading on the TSX Venture as SRC and in the US as SKHRF. Learn step by step how Shawn prospected miles and miles of terrain in an area the size of California, heading to a possible new Yukon Gold Rush. Dr. Brad Thompson of Oncolytics Biotech returns to the show amid the latest news for the company regarding clinical trial results for an ovarian cancer study. Oncolytics trades as ONC on the TSX and ONCYF in the US…and Ellis also chats with Yannis Tsitos of Goldsource Resources trading as GXS on the TSX venture and GXSFF in the US. Goldsource is pouring gold in Guyana.

Today on the program Ellis will speak with renowned Yukon Gold prospector Shawn Ryan about his path from a penniless mushroom farmer to a wealthy gold prospector and his position as a member of the advisory board for sponsor Stakeholder Gold trading on the TSX Venture as SRC and in the US as SKHRF. Learn step by step how Shawn prospected miles and miles of terrain in an area the size of California, heading to a possible new Yukon Gold Rush. Dr. Brad Thompson of Oncolytics Biotech returns to the show amid the latest news for the company regarding clinical trial results for an ovarian cancer study. Oncolytics trades as ONC on the TSX and ONCYF in the US…and Ellis also chats with Yannis Tsitos of Goldsource Resources trading as GXS on the TSX venture and GXSFF in the US. Goldsource is pouring gold in Guyana.

Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It's time to reconsider the potato and up your salad game. In this episode, Cynthia and Nicky talk to science writer Ferris Jabr about the chestnut-flavored, gemstone-hued potatoes he discovered in Peru, as well as the plant breeders working to expand American potato choices beyond the Russet Burbank and Yukon Gold. Plus we meet wild gardener Stephen Barstow, whose gorgeous megasalads include 537 different plants, to talk about ancient Norwegian rooftop onion gardens and the weedy origins of borscht. If you thought you knew your veggies, think again—and listen in! A farmer holds up a potato in Peru. Photograph by Cynthia Graber.Episode NotesFerris Jabr's “Reinventing the Potato” Lots of different kinds of potatoes and tubers for sale at a market in Peru. Photograph by Cynthia Graber. Ferris Jabr is a freelance science journalist based in New York City. This article, written with the support of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, introduces readers to an alien universe of potatoes with pink flesh and dark blue skin, curved like croissants or knobbly like a pine cone—potatoes that taste like buttercream and caramelized beets, and that turn out to be pretty good for you, too. Read it and drool. Ferris Jabr's purchases from the Mistura food festival, chopped and ready to be cooked. Photograph by Ferris Jabr. Potato varieties grown by Shelly Jansky, potato breeder and flavor expert at the University of Wisconsin. Photograph by Ferris Jabr.Stephen Barstow's Around the World in 80 Plants Multi-species salad, via Stephen Barstow. This is a gardener's guide to the stories behind Barstow's favorite edible perennials, from rock samphire, a cliff-dwelling leafy green used to make the most popular pickle in Shakespeare's London, to the unexpected deliciousness of the invasive Japanese knotweed. Recipes included! Multi-species salad, via Stephen Barstow.Hampton Creek Our sponsor for this episode is Hampton Creek, a technology company that is pioneering the food space. You can find their (very tasty, egg-free) products at your local Whole Foods, Target, or Walmart. For more on their project to build the world's largest database of plant compounds, check out this Fast Company story, “Google Maps' Former Lead Data Scientist Is Now Building The World's Largest Plant Library,” from August 2014. The post Extreme Salad and Crazy Potatoes appeared first on Gastropod. See omnystudio.com/listener for privacy information.

2911 Breakfast Trout ¾ pound Yukon Gold potatoes, cut into ½-inch cubes ½ yellow onion, chopped 1 tablespoon olive oil About ¼ teaspoon sea salt or kosher salt ½ teaspoon smoked paprika Freshly ground black pepper 2 ½ ounces smoked trout, skin pulled off 2 tablespoons chopped fresh dill 2 teaspoons fresh lemon juice 4 large eggs Preheat oven to 400 degrees. On a rimmed baking pan mix potatoes with onion, olive oil, salt, paprika and a few grinds of pepper. Bake, stirring a couple times, until potatoes are tender, 20-25 minutes. Crumble the trout fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper and cover with lid or foil to keep warm. Heat a non-stick skillet over medium high heat. Gently crack egg into pan and fry gently until cooked thoroughly but not hard. Repeat with other 3 eggs. Divide hash between 2 plates. Top each plate of hash with 2 eggs and sprinkle with pepper to taste. Recipe adapted from Sunset Magazine-March 2009 issue

2911 Breakfast Trout ¾ pound Yukon Gold potatoes, cut into ½-inch cubes ½ yellow onion, chopped 1 tablespoon olive oil About ¼ teaspoon sea salt or kosher salt ½ teaspoon smoked paprika Freshly ground black pepper 2 ½ ounces smoked trout, skin pulled off 2 tablespoons chopped fresh dill 2 teaspoons fresh lemon juice 4 large eggs Preheat oven to 400 degrees. On a rimmed baking pan mix potatoes with onion, olive oil, salt, paprika and a few grinds of pepper. Bake, stirring a couple times, until potatoes are tender, 20-25 minutes. Crumble the trout fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper and cover with lid or foil to keep warm. Heat a non-stick skillet over medium high heat. Gently crack egg into pan and fry gently until cooked thoroughly but not hard. Repeat with other 3 eggs. Divide hash between 2 plates. Top each plate of hash with 2 eggs and sprinkle with pepper to taste. Recipe adapted from Sunset Magazine-March 2009 issue

It's Whosgiving here at Solid Cat as we nerdgasm about Doctor Who's 50th Anniversary and stuff our faces full of Thanksgiving. "My stomach is the TARDIS of organs!" But wait... there's more! Inka Kola is pretty damn epic. We revisit Val's hatred of Hall & Oates. "You're just a bucket of piss and vinegar tonight." D-mo posits that the uptick in Doctor Who fandom is just Harry Potter nerds in withdrawal. We have more Wizard Talk with D-mo & Val, as we just can't get off the topic of Harry Potter. We have ugly sweater-inspired hockey jerseys, and a mushroom drop. There is a door knob ban in Vancouver (because they've solved all their other problems). We EXPOSE witches on broomsticks; the truth will blow your mind! If you want a gay potato, get a Yukon Gold, but try to avoid green-tinted russets; they're the Vulcans of the potato world (those words were actually said aloud on air). We have things you didn't know about Thanksgiving, weird Dickens' quotes, and we've come up with the proper way for children to address the penis (inspired by our own 5 year old). Gather the family 'round for a fun-filled episode for the holiday. "I don't know who we are, but I hope we come back next week." Explicit tag achieved!

They might not be the most glamorous vegetable rolling around in the vegetable drawer, but potatoes are the stuff of life. “If there was any vegetable you could survive on totally, it would be potatoes,” said Barbara Damrosch, an organic farmer and author with Eliot Coleman of The Four Season Farm Gardener’s Cookbook. “Of all of the great world survival crops like rice or wheat or potatoes, this is the one that a home gardener can grow easily without an enormous amount of space.” Early spring is also an interesting transition period when storage potatoes begin to give way to new spring tubers. At the moment, Damrosch is starting the season off by chitting, which is letting her seed potatoes sprout in a warm, dry, dim spot. Once the potatoes sprout, she’ll plant the potato and sprout in the garden to get an earlier harvest. Eventually, the potatoes will form a hearty, leafy plant that produces pink, white or lavender flowers (depending on the variety of potato). “When you see those flowers, that is the signal that there actually potatoes underground,” Damrosch said. “You can cheat, even if it’s just your one crop, you can get baby new potatoes when you start to see your flowers.” She says the process of harvesting new potatoes is called grabbling. “It means that you take your hand and you just sort of claw away at the outside of the plant and get closer and closer until you feel a few little potatoes,” Damrosch explained. “Those potatoes taste so fresh in comparison to the maybe storage potatoes that you’ve been eating all winter that it’s like a completely different vegetable.” While potatoes are inexpensive and easy to find, growing the vegetable is also comparatively easy and can be done in a deep bucket or barrel. The deeper the soil, the greater quantity of potatoes. Damrosch notes that she once even accidentally planted potatoes in her compost pile. (Photo: Barbara Damrosch/Courtesy of Workman Publishing) “I just threw my kitchen waste on my compost pile with some potatoes, potato peelings, potato discards along with it,” she said. “I was turning my compost pile one day and I kept finding potatoes, and I thought, I must have throw out a lot of potatoes. Then I realized that, no, these are ones that grew.” She ended up with about a bushel of potatoes from the happy accident. For more discerning gardening, Damrosch recommends varieties like red bliss for new potatoes. At Four Season Farm in Maine, she grows rose gold as an early variety but notes that she wasn’t able to to find those for seed this year and had to rely on the seed potatoes she saved instead. As for larger, storage potatoes, Damrosch recommends the Charlotte variety. The term “new potato” is not limited to just one variety, though. “It just refers to freshly harvested young potatoes, although there are certain varieties that are particularly good for that purpose,” she explained, adding that size alone isn’t enough of an indicator for new potatoes. “Now there’s some cheating that goes on in supermarkets. Sometimes you’ll see a little bag of new potatoes and by tasting them you realize that you’ve been duped because these are last year’s potatoes. They’re just the little ones.” In order to be sure new potatoes are on offer, Damrosch recommends a straightforward approach: Just ask a farmer at the greenmarket. Below, Damrosch shared her recipe for Peruvian Potatoes, which is one that she’s particularly looking forward to making with the soon to be had new crop of tubers. Peruvian Potatoesfrom The Four Season Farm Gardener’s Cookbook by Barbara Damrosch and Eliot ColemanServes 4 to 6 4 small yellow-fleshed potatoes such as Yukon Gold (about 1 pound total), scrubbed but not peeled, cut in half or in 2-inch chunks 2 large eggs, at room temperature ¼ cup heavy (whipping) cream  1 teaspoon mildly hot pepper flakes, such as Aleppo (or a hotter type if desired)  1 teaspoon ground turmeric (for color; optional)  6 ounces mild, slightly tangy cheese such as queso fresco or Monterey Jack, cut into ½-inch cubes  Salt  ½ head butterhead lettuce  1 small onion, peeled and thinly sliced   10 strongly flavored black olives, such as Alfonso or Kalamata, pitted  2 tablespoons finely minced fresh pepper, either a red, yellow, or orange bell type or a mildly hot type such as ancho Even in Peru there are many ways to make papa a la huancaina, a traditional dish named for the city of Huancayo, high in the Andes. I make a somewhat Americanized version. It is very colorful to look at, and can be enjoyed at room temperature. Make it mild or spicy, according to your taste. Because it requires some artful arrangement, this is a not for a picnic far afield, but it is still good to eat outdoors, matched with barbecued chicken.  1. Bring a large saucepan of salted water to a boil. Add the potatoes, reduce the heat, and simmer, uncovered, until they are fork-tender but still hold their shape well, about 15 minutes. Remove the potatoes with a slotted spoon, keeping the water at a simmer, and set them aside in a bowl. 2. Drop the eggs into the simmering water and cook for 10 minutes. Remove them with a large spoon and hold them under cold running water for a minute until they are cool enough to handle. Then peel the eggs and cut them lengthwise into quarters. The yolks should be slightly soft and well colored. Carefully set the egg quarters on a plate, keeping them yolk side up. 3. Bring water to a simmer in the bottom of a double boiler. Combine the cream, pepper flakes, and turmeric in the top of the double boiler, and heat the mixture until you see steam rising. Then gradually drop in the cheese cubes and stir them as they melt, 10 to 15 minutes. (This can also be done in a saucepan directly on the burner, but keep the heat very low and stir constantly with a wooden spoon.) Taste, and add a dash of salt unless the cheese is very salty. 4. Rinse and dry the lettuce leaves, and arrange them around the edge of a platter or on individual salad plates. 5. Cut the potatoes into 1/2-inch-thick slices and arrange them in the center of the platter or plates. Pour the cheese sauce over them. Distribute the onion slices, egg quarters, and olives around the edge, on top of the lettuce. Sprinkle the minced fresh pepper over everything, and serve.

Blackberry-Chipotle marinated Tri-tip dinner with Yukon Gold Potato slices and grilled Asparagus Part 1 Gary House, The "Outdoor Cook" prepares a Blackberry-Chipotle marinated Tri-tip dinner with Yukon Gold Potato slices and grilled Asparagus. Of course a little help from Bailey the dog. Keeping things simple the Cooking Everything Outdoors way! The how-to show of backyard and camp cooking. If it can be cooked indoors, I can show you how to cook it outdoors! If you want to learn how to use Dutch ovens, Barbecues, Fire Pits, Foil cooking and Camp cooking, then this is the show for you! Great product review and new ideas. Grill it, bake it, smoke it, fry it, we can do it. Questions? Comments? Email Gary: outdoor-cook@cooking-outdoors.com Please leave a comment and a rating, thank you! Visit http://www.Cooking-Outdoors.com for even more recipes, tips, tricks and really good times! "Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!" "Cooking Everything Outdoors" © http://www.Cooking-Outdoors.com

Blackberry-Chipotle marinated Tri-tip dinner with Yukon Gold Potato slices and grilled Asparagus Part 2 Gary House, The "Outdoor Cook" prepares a Blackberry-Chipotle marinated Tri-tip dinner with Yukon Gold Potato slices and grilled Asparagus. Of course a little help from Bailey the dog. Keeping things simple the Cooking Everything Outdoors way! The how-to show of backyard and camp cooking. If it can be cooked indoors, I can show you how to cook it outdoors! If you want to learn how to use Dutch ovens, Barbecues, Fire Pits, Foil cooking and Camp cooking, then this is the show for you! Great product review and new ideas. Grill it, bake it, smoke it, fry it, we can do it. Questions? Comments? Email Gary: outdoor-cook@cooking-outdoors.com Please leave a comment and a rating, thank you! Visit http://www.Cooking-Outdoors.com for even more recipes, tips, tricks and really good times! "Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!" "Cooking Everything Outdoors" © http://www.Cooking-Outdoors.com

Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source-- her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish.

Olive Oil4 Strips of Bacon3 pounds stew beef, cut into 2-inch pieces1 onion, diced2 tablespoons garlic, mincedSaltFreshly ground black pepper1/2 cup flour4 ounces unsalted butter3 cups chicken, beef, or veal stock or broth1 tablespoon Plochmans (or dijon) Stone Ground mustard2 cups mushrooms, sliced1 pound carrots, peeled and cut into 2-inch pieces1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch piecesDUMPLINGS3 Tbsp. shortening1-1/2 cups flour2 tsp. baking powder3/4 tsp. salt3/4 cup milkIn a large, heavy bottomed pot, heat oil. Add the stew beef and saute until browned on all sides, about 5 minutes. Remove beef to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper.Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the stock and raise the heat to medium high. Add in the cooked beef. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick.In a separate saute pan, saute the mushrooms, potatoes, and carrots. Add the mushrooms to the stew and simmer another 30 minutes. Season with salt and pepper.For the dumplings, cut shortening into the flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in Milk. Drop dough by spoonful into the stew. Cook uncovered for 10 minutes. Cover and cook for 10 minutes longer.Serve and Enjoy!