hazardnc

Try onions for your chipmunk problem. For years, we had ground hogs living in and around our garden, helping themselves to the best of everything and nothing we tried kept them away. Then, last year, I read somewhere that they hated onions. Now, I save all parts of the onions we don't eat and drop them down the holes. I'm actually happy to find a sprouted or rotten onions in the bin because those guys will roll nicely into the burrows. So far this season all the holes are empty and I haven't seen a single ground hog in the garden. As chipmunks are distantly related to ground hogs, perhaps they have the same aversion to onions and will move on to a more hospitable neighborhood if you start leaving them the pungent leftovers. If not, the onions won't do the garden any harm. ← Thanks for the suggestion - I have some mushy onions in my bin I will go pull right now. I was thinking of brushing the cat, and putting the fur balls down there too! What I really need to do is rent a ferret or a weiner dog for a day or two

I know you don't mean me with the "sunshine" we get about 498572 inches of rain here! ← But you get rain! The drought in the Southeast persists - haven't had more than 1/10th of an inch in over a month edited for typos

I read these entries with envy and am constantly amazed at the breakfasts you folks create, but always thought it was a LOT of food. However, a recent report gives credence to the big breakfast.Big breakfast 'aids weight loss'

So, basically, we should all be hoarding White Lily flour now and packing it into our freezers for our children's children? ← YES!

I am so jealous of you who have big gardens and lots of sunshine. I have been gardening in raised beds for six years now. Sadly, my neighbor simultaneously planted hollies up against the fence, and over time, my sunshine has been disappearing. I have also been dealing with a record chipmunk population this year. The little buggers took two parsley plants, roots and all. I have tried spreading hot pepper flakes around their holes and even putting sticks of Juicy Fruit gum (read online somewhere they hate the smell - so do I!) in the holes, but they keep coming back. My cat is too slow or too lazy to help Though I persist! I have two raised beds appx 4 feet wide and 10 feet long. I am growing 4 kinds of tomatoes, eggplant, peppers, arugula, herbs (parsley, thyme, oregano, tarragon, basil), Kentucky Wonder pole beans, crook neck squash and Yukon Gold potatoes in a potato cage. I have a large fig, blueberries in pots and strawberries in a strawberry pot. I also have a pot of habanero peppers going strong. I have found peppers grown in pots have much more heat -- and I like that. I just bought a Moon and Stars watermelon plant that I am thinking of planting in my front yard where there is more sun and space! Last year, a neighbor planted pumpkins in his front bed and they were gorgeous by fall.

I found a great blog entry that helps deal with the CSA produce and reduce and/or eliminate waste: Farm to Fork Additionally, I have come to rely on Green Bags for storing produce. They really extend the life of our veggies - especially the tender greens

The kale will keep for a while, in my experience. You could roast the cauliflower and broccoli (delicious stuff), or make a grilled veggie salad. We did this last night. Made a balsamic/olive oil vinaigrette, brushed all the veggies with this (squash, beets, red onion). Let them cool for a bit, the make a salad with the lettuce, sliced radishes, grilled veggies. Add some goat cheese, and toss with more vinaigrette. If you have time before you leave, you can blanch the kale and then freeze for later.

We have been getting a large bok choi in our CSA box every week and I need some inspiration for new ways to prepare it. Recipes anyone?

I am so glad someone started this post. We joined a CSA for the first time last year, and each week we were somewhat overwhelmed. Most weeks we got lots and lots of greens. While I love the mustard greens and arugula, we typically don't get enough collards to do much with them. This year, we have already blanched and frozen collards and broccoli rabe. This is the list of this week's potential harvest: Produce: Kohl Rabi Siberian/Red Russian Kale Mesclun/Mustard Mix Encore Lettuce Chioga Beets Yellow Mangal Beets Leeks Pac Choi Yellow Squash Red/White/Yellow Onions Green Zucchini Bean Mix Blueberries That Pac Choi comes every week and I need new recipes for it.

Charlotte's Tailgate Market offered some unusual egg choices this week that I could not resist. I am now in possession of a half dozen pheasant eggs and a half dozen turkey eggs. To add to the mix, the CSA delivered the following: green garlic, baby carrots, fennel, mixed greens (kale, oak leaf lettuce, arugula), baby turnips, pak choy and mustard greens. And from my garden, a pound of freshly shelled fava beans.

The cheeses and wines will be the focus of the event since the point is to introduce members of our Slow Food chapter to North Carolina products. We could have as many as 40 people or as few as 20 - not sure how many will come, but I anticipate this to be a popular event. Since this could be viewed as the first of many such events, I am not averse to limiting the tasting to 3 cheeses.

Thanks for the suggestions. I have not been to Manayunk, so I think we might have to check that out. I am staying in Conshohocken and the kid is at Haverford, so I just don't want to back track far beyond Bryn Mawr that day.

I am helping our local Slow Food convivium organize a wine and cheese tasting next month. Typically, how many cheeses should you have to sample and how much cheese per person should I allow? Thank you in advance for your help - I don't want to look stupid at the event -- I'd much rather look stupid on these boards

We have reservations at 11:00AM on a Sunday at the Barnes, and we would like to get something to eat either before on after our visit. Looking for places anywhere along the Main Line from Bryn Mawr to Merion.

Looking forward to your review, as I have to say all I have seen so far is great food - horrible service. That said - I imagine it is unlikely I will be able to get a reservation at this late date..

I will be in Philly nest weekend (22nd of Feb) and would like to take my daughter to dinner here. On previous visits, we have been to Amada and Alma de Cuba for more upscale, Villa di Roma for "red gravy" Italian, Lourdas and Mediterranean Grill in Bryn Mawr. I only have a couple of nights and not the big bucks for a Morimoto experience - I'm paying college tuition! Is Modo Mio worth the effort of getting there? I'm staying near Fairmount Park/Manayunk and will have a car, but am unfamiliar with driving in the city. We could take a cab too. Anyone have a better suggestion?

The hubby checked Delaware Chicken and some website called Fresh Seafood and he found this: Delaware 8 Jumbo (2-3 claws per pound) for $187 FreshSeafood - the same costs $178 Billys are pricing at $228! Now here's a better question. Are Jumbos worth the price difference or should we go for large? I am of the opinion that bigger means tougher.

The hubby wants crab claws for Valentine's Day, which means we have to get them shipped. We used to order from Keys Fisheries, but I understand they supply Joe's and now only provide the mediums at their market. Is Delaware Chicken and Seafood a reliable source? I know these will cost dearly, but we figure it's still cheaper than two plane tickets to Miami.

Jimmy, I just heard about this program today and thought you might be interested: Blue Ridge Community College Organic Growers School This is a one day symposium with several classes throughout the day on topics such as: Practical Solutions in the Garden Growing Heirloom Tomatoes On Farm Composting Backyard Chickens (I am going to this one - I want my own chickens in the city!) Sustainable Strawberry Production and much, much more Again, I don't know where you are in the Piedmont, but this is on a Saturday, and you could pick up some valuable tips. I think the fee is $40 and you can attend as many classes as you can fit into the day - but I have to admit, I haven't read the forms yet.

Actually, people do grow asparagus in the Piedmont. A friend of mine used to be an asparagus picker! Here're the facts from the NC State extension office: Asparagus If your camp is year-round, then you can add some other crops, such as broccoli, Brussel Sprouts, kale, hardy spinach, collards, etc. Don't forget sweet potatoes! They are the state vegetable. My neighbor is a North Carolina Master Gardener, and she suggested this link to me for in-depth info on Vegetable Crops for the Southeastern United States This is a long document, but a great resource as it will give you suggestions for best varieties

I agree, Paula Deen's Velveeta Fudge sounds totally disgusting, but to be honest, the Krispy Kreme Bread Pudding is good, albeit sweet. My SO, who really prefers savory over salty, really likes it. If you want disgusting Paula Deen recipes, how about this: Cheesy Ham and Banana Cassarole What shocks me is the number of people who actually tried it!

This actually sounds like a popular dish in the southern US. My ex-boyfriend, a native of Baton Rouge, LA, used to speak lovingly of a concoction very much like this pear salad that involved canned fruit, mayonnaise and, of all things, cheddar cheese. I would sooner eat my arm. ← My mom (A Texan) made that for us all the time back in the late '60's! The "mayo" was actually Miracle Whip. It is a Betty Crocker cookbook recipe. To be fair, my mom is a wonderful cook. I just think the canned pears and mayo thing was popular for a while.

Is this a summer camp? If so, the asparagus and peas will be done before the kids show up for camp. Veggies that will produce subtantially for you throught the hot NC summer: squash, eggplant, okra (though good luck getting the kids to eat that!), peppers (they like the danger of hot peppers), arugula, cukes. They will certainly eat and enjoy salad greens. Why not add some berries? Do you have the space for blackberries or blueberries? If your camp in in the mountains, there may be wild berry bushes on the property. Watermelon is a camp must. When I was a camper, the owners brought in a truck load of melons, and we spent the evening eating slices (I always salted mine), spitting seeds and feeding the rinds to the horses. of course, space is an issue, and if you're in the mountains, you won't have melons until late July.

My husband made a wonderful parsley root puree on New Year's Eve. I'd never tasted the stuff before. It's a unique but very tasty root that is low in carbs and loaded with minerals.

I have made Foodman's recipe many times. I have also tried other recipes using oil and a little sugar. The secret to puffing is to make sure you dough doesn't stick to the counter. Someone suggested using rice flour when rolling the dough and I find that works very well. I also let my dough rise longer than Foodman (Elie) suggests. My problem with all of the recipes is I can't get my pitas to brown - ehnce the additions of oil and sugar. I was told by a Lebanese deli owner here that sugar is the key - but still, no luck. I haven't tried temps higher than 500 - will give it a hot if my oven can get that hot. We don't have any local Arabic bakeries, so good pita is hard to come by.