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Sun on my back; Dirt on my hands…
El Unico Frijol
Active member
This thread is deserving of a sticky!
ledo
Chasing the Present
9/02/22 - 3/4 of my plants outside or in GH aren’t flowering or just beginning now, gonna be a fun fall here in the cold NE
But here’s a few winter squash pics from last fall
Poor apple trees -
That’s very kind of you; thx for visiting
I’ve thought about it; but after last year growing a handful of ones 100-200lbs range, and the plants taking over my apple orchard, it swayed me to hold off… That and I’m intentionally all Ledo power here, no tractors, only small cultivator / tiller… if I grew a huge one no way to move or ever weigh it…
But here’s a few winter squash pics from last fall
Poor apple trees -
ledo
Chasing the Present
We buy our proteins; often trade for eggs and such from fellow farming friends
I’ve only got an acre, in middle of neighborhood - neighborhood bylaws doesn’t allow for chickens, much less livestock or an ocean
funkyhorse
Well-known member
Hola Ledo
Very interesting stuff
So the rib eye you showed is Wagyu. It is the first time I see a wagyu rib eye, I guess it is grass fed.
I am a fan of Angus and Aberdeen Angus varieties, in Asia I never liked wagyu, it has a different taste.
I used to see wagyu beef cut very thin only, like you probably can see in korean barbaque, shabu shabu, or some local varieties of huoguo/hot pot, asian food in general cuts meat in very thin slices
I never tried food cooked on sous vide
By the way it is cooked, I imagine the taste would be similar to boiled meat, like huoguo
How does sous vide steak taste compared with same steak Angus variety cooked on barbeque? Do you use wood or charcoal for barbaque?
Where I live sous vide is very expensive and the vacuum bags are not easily available and they cost a fortune, I am curious about the method
The weed you grow is perfect for sous vide fermenting
Have you tried fermenting your sativas in the sous vide and making them brick/cob?
Where I live brisket is not popular. Last time I ate it was 7 years ago.
Good for oven cooking. Where I live for oven cooking the most popular cut is tri tip. It is called rump tail in the local language.
Your pizza without the chili is similar to what I make here, it is different from the NY pizza I have seen
Thank you very much for sharing!!
Very interesting stuff
So the rib eye you showed is Wagyu. It is the first time I see a wagyu rib eye, I guess it is grass fed.
I am a fan of Angus and Aberdeen Angus varieties, in Asia I never liked wagyu, it has a different taste.
I used to see wagyu beef cut very thin only, like you probably can see in korean barbaque, shabu shabu, or some local varieties of huoguo/hot pot, asian food in general cuts meat in very thin slices
I never tried food cooked on sous vide
By the way it is cooked, I imagine the taste would be similar to boiled meat, like huoguo
How does sous vide steak taste compared with same steak Angus variety cooked on barbeque? Do you use wood or charcoal for barbaque?
Where I live sous vide is very expensive and the vacuum bags are not easily available and they cost a fortune, I am curious about the method
The weed you grow is perfect for sous vide fermenting
Have you tried fermenting your sativas in the sous vide and making them brick/cob?
Where I live brisket is not popular. Last time I ate it was 7 years ago.
Good for oven cooking. Where I live for oven cooking the most popular cut is tri tip. It is called rump tail in the local language.
Your pizza without the chili is similar to what I make here, it is different from the NY pizza I have seen
Thank you very much for sharing!!
ledo
Chasing the Present
Sorry for any ambiguity - nearly every pic I share of meat is free range, the Ribeyes were Not, they were from Costco IIRC, and tasty but very different than what we’re used to…
I use local hardwoods most often to cook over if not gas, my one smoker is wood the other pellets; the pellet one is so easy to use and nails it every time so what I use most often…
Sous vide is very different than boiling, bags & machines are cheap here, most everything like that is cheaper here and easier to come by than pretty much everywhere else, I realize how spoiled we are though most Americans don’t - you can see it visibly how spoiled we are, people can’t stop filling their damn mouths it’s so easy… I digress
We make tri tip sometimes, brisket in a smoker @200-220F demolishes anything you can ever do with it in an oven, most lunch meats are brisket cuts I believe
I’m from and currently live in NY, CNY finger lakes region to be specific, we make our own pizza vs buying, our ingredients are just so much better
- it’s cheating******************************
Was busy harvesting yesterday half the day, looks can be deceiving… I’ve asked same question on a private forum elsewhere, how much weight in Romas do people think is here…?
4-5 types melons here
Eggplant & Russian Fingerlings
All types sweet & spicy peppers; there are a lot to come in the back Cold frame / GH
One cart full, did two these. I started with 10 lbs spuds this year; I estimate we pull 500 lbs, I’m not sure of what a normal return is on your spuds but I’m certain this 50X demolishes normal pretty much anywhere
I let the BMSB take over squash patch this year vs spreading; tough choices we must make - Thanks again China - kinda hard to ignore the obvious biological war China began waging years ago, maybe the west will finally wake up and our politicos get out of bed with them, one can hope….Anyone get random seeds through Amazon they never ordered from China, odd huh? Sent to hundreds of thousands here in the states - mostly from 2018-2020 iirc, I digress again
Soil after a growing season; this is a dialed medium; I’m doing nothing with it this fall but removing weeds….
Perfect Consistency
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ledo
Chasing the Present
Thank youWow, beautiful looking gardens. Thanks for sharing.
Harvested sunflowers today; most were ready… we still have seeds from a couple years ago for eating so we grow it for seed to plant, and to attract pollinators, birds & such… gonna line outside property with thousands of these seeds and whatever grows, grows
You can see why they call them ghosts - these are some I’ve been breeding years, they are huge now and extremely hot
Happy farming while the weather lasts, at least for @ here
Calle Minogue
Brother of the COB
You nailed it with every single post bro
On which latitude you are doing all this beautiful things ?
Since you are scared about your late flowering skunk I believe must be >51N ?
Greatings from Germanys rough north!
On which latitude you are doing all this beautiful things ?
Since you are scared about your late flowering skunk I believe must be >51N ?
Greatings from Germanys rough north!
ledo
Chasing the Present
Thank you -You nailed it with every single post bro
On which latitude you are doing all this beautiful things ?
Since you are scared about your late flowering skunk I believe must be >51N ?
Greatings from Germanys rough north!
43N but 3000 miles of continent before me to build up the cold, lucky for the Great Lakes….We get 200 inches of snow on average and it often gets to -25F / -32C but can go down to -30F/ -35C brrrr…
I’ve got quite a few buddies in Germany, Holland, Belgium etc, and though further North your Falls are often gentle, in comparisons
But the German N may be a good contender
ledo
Chasing the Present
Hash Bean x Cambodian 2 (F) - I forget if the Afghani was collected out a kilo hash in late 80's or 90's and selfed but it was very long ago, and yeah, some people were selfing a very long time ago....
These plants are beautiful, exhibiting what I call P1 landrace type behaviors, one primary being where a plant will shoot out an entire arm, over night, feet long packed with new flower growth, a LOT of times, those are Herm arms, so far so good here..... I know the Cambodians were P1 when I began with them and the HB maybe an S2 removed from origins, so both are very wild genetics, and completely unrelated so will have some legit F1 here, well S1 as they are Fem seed......
I'm planning to hit these with DART pollen from a buddy, I have a few ideas as to why and already have plans for how they combine (haha), but timing has a lot to do with it, and fact DART POI doesn't get in the way......
These plants were in 2 liters less than 2 months ago, they'd be over 9' tall if I didn't keep bending them over, I'm very excited about these...... I've also already hit them with pollen from 30+ year old EP x SK(a) seeds, a does not indicate auto.....
These plants are beautiful, exhibiting what I call P1 landrace type behaviors, one primary being where a plant will shoot out an entire arm, over night, feet long packed with new flower growth, a LOT of times, those are Herm arms, so far so good here..... I know the Cambodians were P1 when I began with them and the HB maybe an S2 removed from origins, so both are very wild genetics, and completely unrelated so will have some legit F1 here, well S1 as they are Fem seed......
I'm planning to hit these with DART pollen from a buddy, I have a few ideas as to why and already have plans for how they combine (haha), but timing has a lot to do with it, and fact DART POI doesn't get in the way......
These plants were in 2 liters less than 2 months ago, they'd be over 9' tall if I didn't keep bending them over, I'm very excited about these...... I've also already hit them with pollen from 30+ year old EP x SK(a) seeds, a does not indicate auto.....
