I picked a whole bucket of onions out of the garden yesterday.........Yep end of november and still growing. They didnt do a think all summer.. Hot and dry .I let them go, and right now they were pretty decent . So I picked them. Now my red beets are still like marbles out there. Crazy huh.......
Hello 'B', Wow--what a difference in climate: our onions were pulled, dried, braided and hung-up a coupla months ago! The beets have also been "processed" and are in the freezer. This was the first yerar in quite a while that I had onions because there is fungus (Sclerotium cepivorum)in the ground. This takes more than half the crop every time, but we planted the onions outside and in between the carrot and parsnip rows to keep the carrotfly away.This didn't work as well as I had hoped--next year we shall use enviromesh again for the carrots and parsnip. I think it is truly amazing that you still have beets. Do you think that they will swell before the winter? I suspect that they shall lie dorment. I have never heard of them staying so small for so long (assuming that you planted them back in the spring/summer. Anyway... hats off to you and your onions! Just great.
Thanks Sjoerd, Glad your curious , we are too.. So far we think they are onions/beets think it is spring?? No the frost has been quite heavy some nites. End of November and onions were great , but beets arent frozen. I also have flowers like the assylum and poppies still alive an well........Our trees are mostly bare. barb
Well B, it's just amazing. It's good to hear that you still have some flowers--a little colour in the garden at this time of year is so nice. I don't have much left in the garden except for the stuff that I planted to be harvested during the winter months...and...I just recently planted my broadbeans for the coming season. I like to do this so that I can miss the black aphid invasion in the spring. My beans will be harvested and frozen-in by the time that my fellow allotmenteer's b'bean plants will be blooming. Well, I have to answer a few e-mails and then go to bed, as we have our annual soup day" tomorrow at the allotment clubhouse. mmmmm.
Hello B, No, I am in the Netherlands, not Oz. The snert that I was talking about is green split pea soup with veggies and worst in it. It is also traditionally eaten with a dark brown bread with a sort of bacon on it. Snert is indeed traditional here and I believe that originally it was something that folks got from little stalls when out ice scating on canals or lakes in the winter time. We had a great time this afternoon and took some picturtes. I will incorperate them into my website tomorrow hopefully. I'll see how my schedule works out.
Sounds nice.......... Glad your day went well.......Sure waiting to see photos........ Peas I love, but not a soup. Guess we all have out hangups. thanks barb
Ok Barb, I have updated the website and placed a few piccies to give an idea of how it went. It was so cozy and the soup was absolutely delicious. What a good time it was. Sorry to hear that you don't like split-pea soup, but diffewrence is what makes the world go 'round, isn't it. I almost ate too much, chuckle You can see the pics by clicking on the link under this posting, then once on the website, klik on the "Current Events" button on the left side of the webpage. Clear? Have fun...
Gotcha Sjoerd, I enjoyed the photos very much......The soup isn't like what we see here. Could you share the recipe for me to see..It looks more like my Beefveggie soup only really thick. I also peeked at some of the other events. WIll check more later.. Better than our Geog.(School) books. Thanks for shar
Well... I shall look the recipe up for you. Just give me a day or two, cos I'm not sure where it is. chuckle. Say, what did you mean "better than your geography books"? I couldn't figure out what you meant. Anyway, I'm glad that you may be willing to try it. It's pretty much a wintertime dish, so when it gets nippy outside we break out the soup. TIP: Once made, you can freeze it in and heat it up when you feel like it. I'll have a look in the morning for that recipe. It's sorta late here now.
Hiya...........Netherlands I should explain.......I meant when we study geog. we really only ever saw a few photos......Not much about how the folks live there today. I mean I am enjoying listening to the stories from places unfamiliar to me.......this site is so cool. Show us the Ice skating some times...... Do you have large fields of tulips?
Yes... this is a very good site to learn things and become aquainted with folks of other cultures. Well, I don't personally have any large fields of tulips...but in the countryside surrounding me here there are many, many farmers that do grow them. They are primarily grown for harvesting the bulbs and to a lesser degree selling cut flowers. Usually the tulip flowers are dead-headed so that the bulbs can develop to their maximum. It's a sad sight seeing the tall mounds of tulip heads at the endfs of the rows....but, that's big business.
Snert for four persons as promised, miss B WHAT YOU NEED: 500 g splitpeas 500 g of pork 250g bacon 1 egg 1-2 leeks 1 celerytuber(with the foilage) 1 winter carrot 1-2 potatoes 1 onion 350g rookworst (smoked sausage) 3 liters water Magi Aroma Salt and pepper PREPARATION: Cut the onion into little 'chips' Cut the leeks into small rings Peel the potatoes and carrot and cut them into small blocks Wash and cut the leaves of the celeryroot finely Remove the brown outside of the celerytuber and cut it into small blocks Cut the rookworst into thinish slices COOKING: Put the split-peas in water, add the bacon and pork and start the heat Remove any "foam" that may form on top of the water Let the soup gently bubble for 45 minutes with the lid on --stir it now and then Add the veggies and foliage and let that gently cook for 1½ hours ---stirring it now and again to keep it from sticking to the bottom of the pan Remove the meat from the soup and remove the bones and cut the meat into small pieces—then put the meat back in Add the Smaked sausage at this time and let it cook another 30 minutes Then when it's finished just ass salt, pepper, magi and aroma to suit your taste You can eat it all, but as I said you can also put it into plastic containers and freese it in for later (once it has cooled) I put this recipe in (it's out of a book) but I am looking for the old handwritten one. When I find it, I shall remove this recipe and replace it with the old one. Eet smakelijk
Thanks That is a cool recipe ......Cant wait to try it. Sounds lots like soups I put together. Have never made any with pork.. See we raise beef cattle and no pigs.... The split pea is the only one that I arent sure of. We have a small green pea only........Is it more like a lima bean or pinto or what ? Thanks alot for sharing........... Barb
Well B, I only know the english word, "split-pea" for this vegetable. Surely in the big supermarkets there it is known to the store supervisors. The little green peas that you mentioned are something totally dofferent. Split peas can be green or brownish-white--- but they taste the same to me. ' Here you can buy them in cans or dried in bags,
