I Have Killed Tiny Farm And Garden Blog – I can still be found at Town And Country Gardening Blog

Reader Notice: As of Sunday, June 17th 2012, Tiny Farm And Garden Blog (tinyoklahomagarden.wordpress blog post) will be moved to Town and Country Gardening

For sometime now I have been posting on both wordpress blogs. However limited time and other restraints has forced me to reduce the number of blogs I can maintain.

I want to Thank my followers and those that don’t follow my blog for taking time to visit my Tiny Farm And Garden Blog.

Please update you Bookmarks to reflect that this is no longer a active blog and Please add Town And Country Gardening Blog to your bookmarks.

Town And Country Gardening Blog

Once again, Thank Your for following my Tiny Blog. Pobept

Cucumber Cocktail – O- So good And So Green!

Biscuits and Bobbins has posted a Cucumber Cocktail recipe!

Grinning… It really does taste a lot better than it sounds. Serve very cold with Gin or Vodka and a twist of Lemon or Lime it is a nice hot afternoon cocktail drink.

In my first few attempts in making cucumber cocktail’s I had a visual problem getting over it’s intense green color. My final solution was to use over size cucumbers that are to large for pickling or for salad use. Peel and de-seed the cucumbers. Removing the cucumber peelings makes the cucumber juice a much lighter green color. Course chop the cucumbers then toss them in a blender. Add 2 or 3 tablespoons of club soda. Pulse blender until finely chopped, set blender on high speed and reduce to a liquid.

Strain and chill well, using a chilled cocktail glass add Gin or Vodka to taste. I like to add a twist of Lemon or Lime as well.

I thank Biscuits and Bobbins for sharing this Cucumber Cocktail recipe with wordpress readers and fellow bloggers.

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Summer – Winter Gardening – Kangaroo And Crocodile Tails

In another few days it will be Summer unless you live on the bottom side of the world where Winter will soon be arriving. My blog visitors and fellow bloggers from down under know of what I speak. With luck fall and winter gardening clean up and preparations for winter have been made.

Only the hardest of the cool weather vegetables are still in the cold frame, hoop house, garden or green house’s, in an attempt to prolong fresh vegetable harvest well into winter.

Chili seems to one of these terms that are thrown about and apply to many different thing. In the Southwestern United States {Real} Chili will be a spicy meat dish, ground or small diced beef. Across the border in Mexico the term Chili will most likely be applied to one or more different varieties of mild to very hot’ peppers.
Yes, I do know that in Australia, New Zealand, and India hot chili pepper is commonly called Capsicum. But that’s hard for me to spell so when I say pepper or Chili pepper you will know that I am referring to Capsicum.

Now that you understand it’s proper usage, and to add spice to the mix, there is also a pepper that is almost a sweet pepper that carries the name of Chilly Chili pepper. Advertised as an ‘ornamental pepper. Chilly Chili is safe to grow around children because the peppers are not pungent and not suited for use in making {real} homemade beef chili.

Cooling weather and cold winds of winter is Chili weather calling for a large pot to be placed on the fire and the slow cooking possess started for a big bowl of spicy meat Chili. I start mine with beef stew meat that I course chop. Good chili meat should contain a bit of fat not being to lean. In Texas Chili is always made from beef and if you add beans or other foreign ingredients like rice to the pot it can’t be called Chili.

Just for the record, you can’t make ‘real’ Chili using kangaroo, crocodile tail, Emu, chicken, turkey, mutton, lamb or other weird meat! For those of you that live where Iguana are commonly eaten, NO you can’t put Iguana in your Chili pot! These meats all have their place and their place is not in your Chili pot!
Some have tried to pass off goat meat for Chili and barely escaped town without being tared and feathered.
Consider yourself lucky if you escape with your life if your try to pass any meat dish this is not 100 percent pure beef as Chili meat.

Chili is served with a side order of cornbread or saltine crackers or soft flour tortillas. {Google making homemade tortillas, it’s simple fast and easy.} You may also ask for additional hot sauce but for your own safety taste your Chili before asking for more Hot Pepper’s or hot pepper sauce.
Warning: Never, Never ask for ketchup! Some chili cooks have been known to ban customers who ordered ketchup, sometimes refusing them service as well. Chili cooks are a serious bunch that take great pride in their ‘secret’ chili recipes.

This is a good starter recipe and should be adapted and modified to the taste you and your family like.

Some people I know even add grated long horn cheddar cheese at the table.
If your ingredients are not fresh they don’t belong in your Chili pot.

2 tablespoons melted lard or oil of your choice
5 cloves garlic, minced {If you can’t mince garlic, beat the hell out of it with the flat side of a big knife or meat cleaver like I do}
2 onions, diced, course diced is better than a finely diced onion {strong flavored spicy yellow onions are best}
1 1/2 – 2 pound(s) course ground or chopped beef
1/4 – 1/2 teaspoon salt {a little salt goes a long way in a chili pot, error on to little salt. You can always add salt at the table if need.}
1 teaspoon freshly ground black pepper
2 tablespoons pure mild red chili powder or chili pepper
1 tablespoon hot red chili powder or chili pepper
4 Roma tomatoes; blanched, peeled and diced
1/2 cup tomato paste {tomato sauce will not work}
1/2 cup beef stock
1 cup dark beer {or what ever kind your drinking while cooking your Chili}
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced Mexican oregano {I guess Italian will do, I never go near that stuff myself}
* Add as many or as few course chopped, Hot Red Peppers as you like to to get the hotness and flavor you are looking for.

To prepare the chili, heat the lard or oil in a large saucepan {A cast iron 3 or 4 quart pot with lid is best.} Add garlic and onions, sauté [fancy word meaning to cook slowly] over medium high heat for 5 minutes. Add the beef and sauté for 8 – 10 minutes longer, stirring frequently, until all the beef is browned. Drain off excess fat.

Season with salt and pepper, stir in the chili peppers and chili powder, cook for 2 or 3 minutes more. Add tomatoes, tomato paste, beef stock, beer, vinegar, cumin and stir well to combine. { If you have anything ingredients left over throw them in the pot as well.}

If you must have beans, serve them a bowl of pinto beans on the side. You have a great deal invested in your Chili pot, don’t screw it up now by adding something weird like rice or beans to your chili pot. Serve beans like kidney or red beans on the side, and then only in the event you can’t find pinto beans locally.

Bring to a simmer, turn down the heat, and cook very slowly, covered, for 45 minutes to 1 hour {add more beer as needed}. Uncover cook 15 minutes or more until it is nice and thick. Chili should be thick like a good beef stew not watery like cucumber soup!

I should add this note, some chili cooks may simmer their chili pot up to 10 or 12 hours adding a little beer or beef stock as need. You decide what process is best for you and your family.

** Warning: Never Try To Make Chili in one of those crock pot things!

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Make Plans To Plant Now For Your Fall Garden – You Have No Time To Waste

Texas A&M Home Gardening Tips

In only 2 weeks it will be the first of July and this is the time for many gardeners to start planting their fall garden. In some of the northern U.S. fall gardens should be planted not later than the 20th of June.

Timing the planting of your fall garden is critical. When planting a fall garden time is not on your side. Being even a few days late planting your fall garden can be the difference in a good fall harvest or having a fall frost kill your garden before you can harvest any vegetables!

Dry pea vines and spent spinach may be all that’s left of your spring/summer garden. By rototilling compost into nutrient depleted soil, gardeners can jump start new crops for harvest in the fall. For gardens in warmer areas, plant seed in July for broccoli, cabbage, cauliflower and other cabbage-family cole crops like kohlrabi, kale and collards. The plants will mature in the fall when it’s cool, making crops sweeter at harvest because plant respiration decreases and more sugar accumulates at lower temperatures.

Plant seed a half-inch below the surface and keep the soil on it moist until seedlings emerge. Moist soil cools seed and increases the number of seedlings. The first two leaves that emerge will be seedling leaves. Wait until two true leaves emerge, then thin the seedlings to the appropriate spacing for each type of crop. Apply a balanced fertilizer periodically during the growing season for optimum growth.

July is also a good time to plant bush snap beans. Unlike cole crops, which benefit from supplemental nitrogen fertilizer for good growth, green beans produce their own nitrogen.

Nodules on the roots contain Rhizobium bacteria that extract nitrogen from the air and convert it to a form the plants can use. However, gardeners who are planting beans for the first time may want to inoculate the seed with bacteria before planting. Many seed catalogs and nurseries sell Rhizobium bacteria in small packages. Pour the powder-like bacteria directly into seed packets and shake it to cover the seed, then plant and irrigate.

Bean seed planted in gardens where beans were previously grown do not need to be inoculated because the bacteria are already established in the soil. Nitrogen produced by beans will remain in the soil and can be used by corn and other crops the following year. Organic growers often use beans, peas and other “nitrogen-fixing” plants as rotation crops to enrich the soil because the nitrogen produced by them is considered natural.

Pick green snap beans when the pods are relatively smooth, before the seed makes them lumpy and tough. Pick the pods frequently so that the plants continue to produce new pods. Keep weeds and insect pests under careful control during late summer and early fall.

Plant short season Squash, cucumbers and tomato’s. Train vines to cages to keep vines off the ground because the fruit tends to rot if it touches the soil. Cages will reduce sunscald because the vines provide more shade, and the fruit is easier to pick. Use mulch such as dry grass clippings or straw at the base of cages to conserve moisture and reduce incidence of dry rot on the tips of the fruit known as blossom end rot.

10 Things to plant in your Fall garden

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Smile I Found A Spider In My Garden – Eeeek, Theres A Spider In My Home!

2012 spring and summer has been a banner year for spiders. Our mild winter has allowed many more adult spiders to survive this past winter and start breeding earlier than in most years. In the south and southwest U.S. reports of spider bites are on the rise.

If your are bitten by a spider, seek medial treatment as soon as possible, the longer you wait the more tissue damage is caused by the spiders venom. Try to take the spider ‘dead or alive’ to hospital with you. It is important that the medical staff know what kind of spider you were bitten by to provide you with the proper treatment.

Spiders – In U.S. gardens and even to be found in your home, there are at least 12 spiders that are Dangerous and Venomous?. It will be to your benefit to know how to identify and avoid these spiders. Their bits range from simply painful to down right dangerous to your health.

Natural no dangerous chemical spider control: The easiest way to control / eliminate spiders in and around your garden and home is to get rid of their food supply! Spiders do not become established in areas that have no or few insects for them to eat.
* Keep leaf, brush piles and compost piles well away from your home.
* Keep fire wood out of direct contact with the soil and well away from your home.
* Turn on outdoor lighting only when ‘really’ needed and change standard bulbs for the yellow lights that do not attract insects. Lights will attract insects and insects attract spiders!
* Check and if needed replace door sweeps. Almost all spiders gain entry into your home from poorly fitted and sealed doors.

Natural{sort-a} spider controls. Disclaimer Tobacco juice is a poison! It will kill ‘All’ insects that it comes in contact with. Use with Caution.

Get a package of pipe or chewing tobacco, soak it in a gallon of boiling water until it cools. Strain the liquid into a clean container. Put a cup of tobacco juice and 1/2 cup lemon dish soap into a hose-end sprayer and spray. I did this at our house two years ago and have been practically spider free since. This works on all kinds of bugs. A tip from Jerry Baker, a Master Gardener.

Spiders have their taste buds on the tips of their legs. They also hate the taste of lemon pledge. Dust your windowsills and door frames with the pledge, both inside and out, and any areas where they accumulate. The spiders will find that they don’t want to live with you.

The fruit from the bois d’arc tree or also known as osage orange tree (the fruit we call horse apples) are a great repellant for spiders. But If you access to them, try quartering the apples and place one quarter in each corner of a room. The spiders just disappear. I used this when we moved into a house that had been unoccupied for a year and the spiders were in total residence. Within a week, they had all left!

Side note, any effective treatment for spiders is also effective on scorpion’s.

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Preserving You Summer Garden Vegetables

vdoncaster (Comments to) Poor And Fat Americans – It’s Mostly A Matter Of Making Bad Choices At The Supermarket

vdoncaster | June 10, 2012 at 2:38 pm | Has taken the time and effort to remind me that alphabetical conservation is not always a good thing. Not having a copy editor on staff here at my tiny blog, many typo’s go unnoticed and uncorrected my the author, that would be me. Feel free to comment on my typo’s, misspelling and misuse of certain terms. I will pass your comment(s) on to the author, that would again be me. You may also want to note that I favor the use of American English spelling of some words like color, flavor, harbor, honor, humor, labor, neighbor, rumor over the UK, Canadian and Australian spelling, colour, flavour, harbour, honour, humour, labour, neighbour, rumour.
With that disclaimer now posted and out of the way, Let us talk about Summer Gardening.

Sun dried tomatoes

The oldest know method of food preservation is drying. Dehydrating foods can be dated back many thousands of years. Dehydrating is easy, effective and foods stored properly will last one or more years. When dehydrating, moisture is your enemy and the friend of unwanted dangerous bacteria. Dried foods must remain dry and stored in a dark dry place until used. Drying Food At Home Basics 101
The advantage of dried food storage is no electricity is need for the long term storage or to home dry foods.
However clean water and cooking is general required for you to eat dried foods.

Frozen garden fresh vegetables

Clarence Birdseye offered his quick-frozen foods to the public as early as 1929. However, almost no homes had freezers and those that did were inefficient and could not maintain temperatures cold enough for long term storage of frozen foods. It was not until the late 1950’s and early 1960’s that home freezers were introduced to the general public that could meet the demands for near 0 degree food storage at home.
Advantages are that freezing food is fast and easy to do.
However a long period without electrical power will allow your frozen foods to thaw and spoil.

Canned garden fresh vegetables

Canning first proven in 1806. In a test with the French navy canning was proven to be a reliable method of preserving foods for long term storage. Canning is popular but it does require special equipment {pressure cooker} to process the foods and canning jar with special lids and screw on bands.
Advantages of home canning is that it’s easy to do.
However it does require special equipment, pressure cooker, to process most canned foods and a large quantity of canning jars of differing sizes as well as special lids and screw tight bands for each jar.
National Center For Home Food Preservation

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Deep Fried Cake Donuts – Really Bad For You – But Who Cares!

Doughnuts or donuts? For this posting they will be Donuts!
All this talk about fat foods has me wanting some fresh homemade cake donuts.
**Note: I do not deep fry my doughnuts, I treat them more like biscuits and bake them.

This Recipe Yields about 10 donuts and holes
Original recipe makes 16 Deep Fried Cake Donuts By: Christina
1-1/2 cups and 1 tablespoon all-purpose flour (Try using less flour {1 to 1 1/4 cup} by adding 1/4 to 1/2 cup cool or cold fresh homemade mash potato’s – Baked, broiled or boiled)
1/4 cup and 1 tablespoon white sugar
1-3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup and 2 tablespoons milk
5/8 egg, beaten (What the heck is 5/8 of an egg, I use 1 small egg)
2 tablespoons and 1-1/2 teaspoons butter, melted and cooled
1-1/4 teaspoons vanilla extract
5 cups oil for deep frying
1/4 teaspoon ground cinnamon
1/4 cup and 1 tablespoon white sugar
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
**(Note: Do not refrigerate if you bake your donuts, treat them the same way you make biscuits)

Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out donuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.

Fry donuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Footnotes – Baked donuts
When baked to a golden brown, about 10-13 minutes at 450 degrees. While warm, brush with melted butter and lightly dust with a sugar and cinnamon mixture. Serve with a pat of real butter or fill hole with a spoon full of your favorite jelly or jam, top with whip-cream!

Serving size 1 deep fried donut: Calories: 257 | Total Fat: 14.7g | Cholesterol: 22mg Powered by ESHA Nutrient Database

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