Some Pic's from the Garden

[Gavriil]

Originally Posted by Meteo

I searched for it and found a type similar to this. It's called Korte, it means Pear in Hungarian. http://www.kertirt.hu/webshop/img/p/2018-90-large.jpg
How big is it? A small one I guess.

Might be different from those, usually when at full ripeness it has a more
beautiful pink/orange color this one I pulled a little green and let it ripen on my book shelf.
(I mean what are bookshelves for when you don't read that much )
they also grow bigger than the ones pictured in your link (Usually)
from the 2 years I've grown them their not particularly partial to the hot Kansa weather and usually don't start producing until around LateAugust/September
I didn't weigh the one in the picture but its a medium sized one for how they grow.

[Gavriil]

Last of te Tomato's "Almost", couple yet to ripen.
With my Hungarian Tie-Dye here.

[meadowyck]

Looks to me like you are still getting some nice looking veggies, at least a lot more than I am. Renting is the pits, owners want to spray chemicals like crazy which means I'm not seedlings never get a chance as they get killed. So I gave up. I would give my eye tooth for what you have gotten so far. Sorry it isn't like what you were hoping for, but still is nice.

I like your garden set up.

I figured that was a storm shelter after I saw your location. I hope you never have to use it.

Thanks for sharing your set up.

[Gavriil]

Another 5 days of peppers, weather starting to cool off maybe 2 weeks to a month before it freezes trying for enough peppers to make 3 gallons worth of fine pepper powder had 5 gallons last year.

[Gavriil]

Well tidied up the garden a little today, my wife and her friend stripped the good pepper leaves off the pepper plants to save for a spinach like dish.
and I yanked all the plants up ready for the trash Monday.
Maybe have two more harvests of Korean turnips and a little Swiss Chard this year weather getting down in the middle 30's at night.

[Alfredo]

Some great looking peppers Gavriil

[Gavriil]

Originally Posted by Alfredo

Some great looking peppers Gavriil

Thanks Alfredo, I know my Garden doesn't match yours but I try, and appreciate the encouraging words.

Oh yeah P.S. not wanting to be a glory hog
my wife does half the work on it.

[Gavriil]

Couple of pics from today, going to be 34 degrees tonight hope it don't wilt my Chinese cabbage, chard and the rest of the turnips.

took about 5 hours today for my wife to pick, inspect, sort, trim and prepare the final result... Hey! I helped

[FaithHopeLove]

Turnip Kim Chi! Yummy! Would you mind sharing your recipe?

[Gavriil]

Originally Posted by FaithHopeLove

Turnip Kim Chi! Yummy! Would you mind sharing your recipe?

Well! can't give you an exact recipe but will give you 98% of the Ingredients
and the process in pictures since my wife makes it memory and taste.
The pics are from the Chinese Cabbage we/she did yesterday (Hey I Helped), the turnips we did two days earlier but its the same ingredients except cabbage switch to turnips and process, anyway here goes

salt
fish sauce
shrimp paste
sesame seed oil
toasted sesame seeds
Slice or small chop Onions (Your preference)
ground fresh garlic
ground fresh ginger root
hot pepper flakes
water
and anything else that that will make your taste buds twitter

(there are many recipes on the internet that you can follow
these are just the ingredient my wife uses)

Clean and cut turnips/cabbage into 3 to 5 inch pieces/segments before hand

also in the large bowl layer the cabbage/turnips sprinkling salt to each layer, this takes a lot of the original water out of them. let it sit for an hour or two then wash the turnips/cabbage again.

Mix Turnips/cabbage and slurry/sauce in extra large stainless steel bowl
until well mixed, taste and add more of any of the above ingredients
to bring to your taste specifications
*note*
be sure to taste as you go along hot sauce and ginger root go along way
so be careful until you get the right mix.
My wife makes it a little hot for me but it tastes so good I gobble it down, who cares if I burn my lips and taste buds off.

[Gavriil]

Hot peppers all dried and processed, ready for the freezer.
3 Gallons. Last year had 6 oh well there 's always next year, unless... oh!
we don't talk about that here.

[FaithHopeLove]

Thank you for the recipe! I haven't had good kimchi since moving to FL from NY 13 years ago!

[FaithHopeLove]

I'm going to have to find an Asian food market especially for the fish sauce. Do you let your kimchi ferment before you eat it? Also do you have to refrigerate it or only after you open it? I've only ate store bought, well no I've had homemade but that was a long time ago. I had a friend in middle school that was Korean and her Oma used to make everything from scratch. My favorite was her blue crab soup, it was delicious and I wish I knew how to make it.

[Gavriil]

Originally Posted by FaithHopeLove

I'm going to have to find an Asian food market especially for the fish sauce. Do you let your kimchi ferment before you eat it? Also do you have to refrigerate it or only after you open it? I've only ate store bought, well no I've had homemade but that was a long time ago. I had a friend in middle school that was Korean and her Oma used to make everything from scratch. My favorite was her blue crab soup, it was delicious and I wish I knew how to make it.

Yes and no in the fall/winter if we have a good crop of Turnips/Chinese cabbage
she'll make a big batch keep a small amount in the fridge and we'll store the rest in the storm shelter for a few months picking up a little as we/she needs it. I guess you'd call that fermenting. but as a general rule spring and summer
she'll make up small batches that might last 2 days to a week usually we like the fresh stuff best unless your making Korean pancakes, then its good to have some old/sour Kim Chi for good flavor.

Don't know what the temperature in the storm shelter is but some days get in the 60's 70's day time outside, doesn't seem to effect the Kim chi were not dead yet.

My wife went on a blue crab eating spree 2/3 years ago, we got the live crabs from the Vietnamese store she hasn't had an interest lately, personally I can do with out them.

[Gavriil]

The biggest and last turnip round-up for 2013,
not sure what were going to do with them yet, give some away, make soup out of some maybe more turnip kim chi later.