TicTac

My kids like to help me gather dry sticks to use as kindling to start our chimney's. Not a fan of chemicals, esp near food!

There are a few places around the GTA that sell bincho tan. It's expensive stuff, and quite frankly - not necessary. Find yourself some really good hard lump charcoal - I get mine from a guy who imports from Argentina and buy a few big bags for each season, but its really hard wood and burns hot and long.

Just getting caught up here, sorry for the multiple replies... I have used both a cloth pot (some cotton like material), and a woven plastic fabric one (root pouch - recycled water bottles - BPA free) - while I am still only part way through my first season with the woven plastic one, It seems of higher quality and far greater breathability. Great drainage. Will post an update pic soon, but plants are thriving. Gorgeous flowers, actually. You can mound more soil up to a few inches below the flowers and they will keep shooting out potatoes into the mounded earth. I am experimenting with a multi-stage grow in cardboard boxes.

I can possibly see some mold/mildew issues due to lack of airflow in that space; but like @heidih said; you are pretty detail oriented and as such, I am sure it will get figured out

sarcasm aside, it's tough to tell scale. they are big beasts. I did a version of the hugelkultur method at the base 1/3 and then organic triple mix and manures etc in the rest. Root Pouch - great company out of OR. Great product too, very thick compared to other fabric pots I have used.

Close. 100 Liters 😛

Though I no longer participate in alliums (thank you, FODMAP diet!) I used to love grilled scapes. From there, into salads, dressings, sauces, etc. Mortar and pestle and use the paste in anything, really.

Congrats on the 25 - lovely dinner and view; will be tough to beat!

Update on the recycled plastic water bottle tote experiment - We've had about 4 big salads and 2 large spinach/chard dishes thus far from the garden - growing along nicely.

Do a side by side; for me at least, textural superiority of the Kampachi wins. Interesting comment regarding the fat, I find it somewhat the opposite.

Especially if you get a nice big cut, and in turn, a larger portion of the belly - the fat and texture of the flesh I find on the kampachi to be superior.

If you are wishing, might as well upgrade to Kampachi

At least buy him a drink before commenting on his rack....

Thank you for taking the time to share that info. Clearly you have done this a few seasons! I too have hand pollinated in the past with great success. I have done it both with a small paint brush and have also removed the male bit and painted it right onto the female bits. But usually the paint brush because I like to eat all those tasty bits 😛 I am with you as well, love zucchini at that size, about 4-6" tops, super sweet and no seeds. Will experiment with removing the female flower at various stages of fruiting to see what if any impact it has, but I also typically pick smaller fruit (though I do leave some to get mid size for zoodles).

Perhaps the fruit might benefit from the flower remaining (and slowly dying) on the flower vs removing it (and how big does the fruit ideally need to be before the flower can be safely removed). Love squash flowers in tacos!

Question for any zucchini experts....we love eating the flowers, I try to take only females once a fruit has been established (does that harm the fruit) and males if we have a lot of them. Any thoughts on the impact to fruit production this has on the plant? In years past we have had really vigorous production for about a month then it just seems the plant dies, slowly but surely. This year I have them in raised pots and am experimenting with that, so a new variable into the mix of the already lackluster track record! Fingers crossed. Oh, and I am messing around with growing them vertically!

Thanks for sharing - will have to take a look. Disney is certainly smart with how they are diversifying their offerings...now I do not feel as bad for having a subscription basically just so that my 4 year old daughter can watch Frozen and Frozen II on mass repeat.

A great tradition indeed. You Europeans are still ahead of us North Americans as far as the whole nature/life connection goes.... Solid spread as well. Though those poor plants need a drink (the non-alcoholic variety 😛 )

Echoing the thanks for taking the time to share your anniversary adventures with us (congrats on 25, btw!). The fish and seafood look amazingly fresh - any conch salad's on the island of note (one of my favourite things from the islands!)?

Must have been luck, but again I am using minimal amounts of oil in a non stick pan (one of the rare circumstances I use it), certainly was some splatter, but I did it on a lower heat this time and kept turning - came out well.

I still find the texture of the end result when cooked in hot butter/oil from the start superior to a dry fried mushroom (with fat added at the end). Experiment for yourself, but if you prefer a more moist and resilient interior, you will be in the fat camp.

Made my morning (and month!). Can check off ‘finding morels in the wild’ off my Bucket list! luckily I have some fresh local asparagus from the farmers market

Perhaps nothing!? I did not over pack, and also double wrapped to create a thicker wrapping and contain said juices. Some did escape, but I did it on a med-high non-stick pan, in butter and rice bran oil - so no crazy temps for massive splashage.

Deep orange flesh - will try to remember to take a pic when I slice this last one…

Small, but pack a punch!!!