RABBIT FOR DINNER ANYONE??

Happy Spring!!
I've been scrambling to catch up...as my mother used to say, "The hurrier I go, the Behinder I get!" I understand that sentiment completely!
Finally, finally, I thought I was actually about to get my garden all planted! Yesterday, I planted broccoli, cabbage, collards and onions.

This evening I went out to water them, and half the row of broccoli has been eaten down to the ground, and one of my cabbages is missing too!!
I've seen a rabbit in the yard, but never connected the two. Hmmmm.....whaddaya think??

Does anyone have a remedy (yeah, it's fenced, and no, cayenne doesn't work, nor does human hair) for rabbits?? If so, please share it with me before I have to plant
the entire patch again!

In the whole scheme of things, I can't get too upset. Varmints do what they do, and we humans do what we do, and the two are sometimes in conflict.
On the other hand, I should have planted all that in the raised beds, for I've not had a rabbit problem there. One of these years, I'll remember that before planting time. :)

How to Grow Onions

Onion planting time is here!  Below is taken from a video my sweet husband had seen, and forwarded to me:

How To Grow Onions  3/7/2012

• Begin with seeds. They make stronger, more adapted plants.  OR buy the onion plant, not the bulb

• Transplant to a larger container (or to the garden) when the plant is 5" tall.
• When Setting in the garden (when they're about the thickness of a pencil), plant 1" deep in ground.  
• Plant in rows 1 ft. apart.
• Trim tops to 4" high.  This forces the strength of the plant to go into the roots.
• They need at least 1" of water each week
• As the bulb begins to develop, push away the soil, leaving only the lowest part of the bulb, and the roots.  This helps prevent rot, and helps the onion cure as it grows, prolonging storage time.
• Continue pushing back the soil whenever you see it washing back upon the onion bulb.
• Onions should be gathered in mid-late September, depending on the weather and where you live
• Brush the main soil off the bulbs and lay in a shady, dry place for about a week, to dry.  
• At this point, you may cut the top back to about 1".  (I don't cut mine back.  I braid the tops, and hang them up.  Then, when I need an onion, I simply cut the bulb out of the braid. w.)
• Store in a cool dry place (if you haven't braided them, that is)

Making Berries Last Longer in the Fridge

Folks,

Rita sent me this info this morning.  Buy those berries, and enjoy them, for now we know how to keep them longer!

Berries are delicious, but they're also kind of delicate.  Raspberries in particular seem like they can mold before you even get them home from the market.  There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. 

 

Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh!  Here's a tip I'm sharing on how to prevent them from getting there in the first place: 

 

Wash them with vinegar.

 

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.  Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge.  The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila!  Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.  So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. 

MAKING YOUR OWN CORNED BEEF BRISKET

Thought I'd share this with you.  I made it once when we lived in Mena, AR, and it was fun to do....takes a long time...but is delicious.  I'd thought to do this again for our 3/11 gathering, but the thought came too late...I only have 10 days.  :-)  PLUS, corned beef briskets are $1.20 per pound cheaper than regular beef brisket.  Go figure.  :-)

Enjoy today!  You're still alive, which means God still has a plan for you.  :-)

HOME-CURED CORNED BEEF (JEWISH METHOD)

I corned a beef when we lived east of Mena, Arkansas.  It was delicious, and fun to do...took a long time, but the experience was worth it!  The friend that gave me the recipe says it's the Jewish method, so I'm taking her word for it...what would I know, right?? :-)

In a large kettle, bring to boil:  4 qts. distilled water-1 1/2 c. salt-1 T. sugar-2 T. pickling spice-1/2 oz (3/4 T.) salt peter for color (we can no longer get this, but Morton's Tender Quick or Morton's Sugar Cure Mix is a good substitute)-8 large bay leaves

Boil for five minutes.  Remove from heat & allow to cool to room temperature.  Very important!!

In a large enamel, earthenware, or plastic container, place:

Beef brisket (5 lb. or smaller)-8 cloves garlic, peeled-Brine solution from above (including spices)

Put something heavy on brisket to keep it submerged (large dinner plate with a brick or other weight on top of the plate) and cover with a large cloth.  Set in a cool (not refrigerator) place for 12 days.  

After 12 days, remove from brine and wash under cold running water, thoroughly.

TO COOK:

ROAST:  Place fat-side-up in a roasting pan, add small amount of water, cover with foil and roast at 300* till tender (about an hour per pound).

SLOW COOKER:  Cover with water, 2 onions, chunked, 2 stalks celery (I omit) cut in large chunks. Cover and cook 6-8 hours.

STOVE TOP:  In large kettle, cover beef with water, 2 peeled and chunked onions, 2 stalks celery, chunked (again, I omit).  Bring to a boil, skimming any foam that comes to the surface.  Lower heat & simmer for appx. 3 hours, or till tender when pierced with the point of a knife.