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I just wanted to pop back into this thread and thank everyone for the great tips. Thank you, garden gurus! :bow

I got a mess of established strawberry plants from a local gentleman here--new plants that came from his plants. Anyway, I've only had them in the raised bed here for about a week. They're in organic garden soil with pine mulch on top, and they're doing great. These are Ozark Beauty...

I didn't find this thread before I posted on the same topic, so excuse me while I butt in and ask a question... I have some raised beds that are 6" taller than ground level--I do this because our place is on a rocky hillside, and the topsoil is a bit shallow. Can I start the seed potatoes in...

Does anyone have a good source for apple trees? We'd like to plant one Granny Smith and one Arkansas Black, which should cross-pollinate. We're in Arkansas, so something fairly local would be best.

OK, Honestly? I need someone to take me by the hand and walk me through the potato-planting process. I have been overwhelmed by instructions from different sources to the point that I don't know which way is up, so I figured I'd just come to the one place where I'm never let down! :D I'm in...

I'm in what--Zone 7/7b? I'm trying to order some garlic & shallot starts, and don't know where to look or what to get--I'm even stymied at the choice between hardneck and softneck garlic. What's the difference? What do I want? I'd like to be able to hang garlic to store, and maybe onions...

Oh, OK, that makes sense. The recipe doesn't use as much sugar as it would for, say, jam. I'm excited about finishing it tomorrow! I think I bought some of the last peaches in Arkansas yesterday. :D

That sounds wonderful! Honestly, I'd be tickled pink.

I would LOVE to get good grape jelly as a gift! I think that's a great gift. I wish more people would give things they make instead of just some random whatever from the store.

That is gorgeous, and that rind looks perfect for pickles!

I'm making a very simple recipe for peach preserves, and it calls for the peaches, sugar, and lemon juice to be brought to the simmer, then cooled, covered, and refrigerated overnight, before being simmered again for 15 minutes and processed. Does anyone know why the overnight holding in the...

OR, you can boil them into a purple tea, and use the liquid as "juice" to make a grape-flavored jelly! :o Seriously, I did it, and it's really good!

Does anyone know how to pickle sweet banana peppers? Can I make something that tastes like the sweet pepper rings you buy at the store? I only have enough peppers to make maybe a quart or two.

I don't know how you people preserve multiple foods in one day! You're amazing. I just baked a French boule and made watermelon-rind pickles (FarmerKitty on BYC's recipe) today, and I'm ready to go to bed. At 5:45PM! :o Those watermelon rind pickles are AWESOME, though!

I made jelly from the hulls of purple hull peas today! I know this forum is full of people like me who can't stand to waste anything, so I figured I'd share what I just learned. If I'm the last person in the world to know this, then just humor me. :rolleyes: When I was looking for recipes...

I haven't started canning yet, but I use cast iron and Le Creuset cookware almost exclusively with no problems on my smooth-surface stove. I also make very heavy, large batches of soap on it. For a while when I first got it, I was having trouble with it taking FOREVER to heat water to a boil...

thanks! I'm about to start on the corn now. My husband and daughter both want most of it frozen on the cob, and we have the freezer space, so I don't have a problem with that. When you thaw it, is it mushy or anything? Or does it hold up on the cob?

I think I have a pretty good idea on how to blanch and freeze the stuff I stocked up on today at the farmer's market, but I just wanted to check here in case anyone had any specific tips for any of these things: Corn (on AND off the cob) Green beans squash (straightneck) squash (pattypan)...

Here's a shot of the willow.

There are TONS of copies of it at very low prices (seriously--like in the $1.99 to $5.99 range) in "good" condition at alibris.com , for those who are interested. I'd recommend that site for any out-of-print books and cookbooks. The first really amazingly thoughtful gift my husband gave me...