Both lots are 6750 sq ft, but our house takes up quite a bit of it. The
little house we rent out is very small, and has a big back yard that I
do not rent with the house. The raised beds in the community garden are
each ~50 sq ft.
Exclusively for our own use. Anything we can't use, we give to
family/friends/neighbors/whomever. Last autumn I took a bunch of
sunchokes to a coffee shop that I frequent occasionally, and some to the
Penzey's spice store for the employees. This year, I might consider
selling the sunchokes, though we really should eat more of them. They
are full of inulin, which is a prebiotic that feeds the nice yogurt
Fun fact, though bacteria is already plural, when refering to more than
one species of bacteria, it is correct to use the word, bacterias.
I've posted enough times here that I really should introduce myself. My
name is obviously Bryan, and I'm a 53 YO happily married guy who is
fairly obsessed with edible gardening, though it took decades for me to
get good at it. I'm also into cooking from scratch. I've taken a
sabatical from working outside the home to finish my first novel, so I
have lots of time to devote to those two passions.
I've been on Usenet for 16+ years, mostly alt.punk (I'm an aged punk
rocker who sang in a crazy lefty fusion punk band for 10+ years), and
more recently, rec.food.cooking, where bad cooking and flame wars are
far too frequent. One thing that might be of interest to this NG, or
might not, is my layman's knowledge of dietary fats. rec.gardens.edible
seems to be mostly on-topic, and that is a happy thing.
"The 1960's called. They want their recipe back."
Sunchokes, aka Jerusalem artichokes, are very good when pickled. At our
old place we had a stand of sunchokes that had been in the ground over
twenty years. Fried, stewed, baked they gave us a tremendous amount of
intestinal gas, pickled, nary a problem. Even the great grands like
them. We deliberately didn't bring starts with us as they take up a
large amount of space. We downsized from a 14,000 square foot lot with
an 1875 square foot house on it to one with 6500 square feet and a 1960
square foot house.
I probably should introduce myself too, some of the folks on here know
me from rec.food.preserving. George Shirley, age 74, soon to be 75, been
gardening and preserving food since I could walk, married 54 years come
December, two kids, five grandkids, six great grands, all within driving
range of us now that we're home again in Texas. Retired oilfield trash
and, yes, we even gardened in Saudi while we were there and again in
Yemen. Been on UseNet since 1990, got my first computer in 1982, an
Osborne One, anyone remember those? I do ninety percent of the cooking
in this house and one hundred percent of the cleaning up after myself.
Never could carry a tune but love music of all kinds, was/still am a
fifties rocker. Former USN and don't miss being at sea.
When I was there ( some years ago) the problem was too many extended pissing
competitions over who has the biggest collection of very expensive pans (or
knives, or gadgets...) and whether black truffles were really better than
white. I was told on different occasions that if I really wanted to be
able to cook my kitchen benches would be stainless steel and the floor would
be tiled with a drain hole so it could be flushed like a commercial kitchen.
Those who mistake form for substance often cannot see they have a problem. I
seem to recall Sheldon, our Brooklyn, and all his extended (cloned) family
were regulars too.
:) welcome George, there's a bit more conversation
here. :) and quite a few smart folks who know names
of plants and things.
i'm old enough to remember most of the early small
computer setups. never actually got into them, but
the IBM PC i eventually bought was working fine when
i gave it away some 14 years later.
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