Monthly Archives: October 2013

Physalis peruviana (Cape Gooseberry)

Posted on October 23, 2013 by Durgan

http://www.durgan.org/URL/?MRXNZ 13 November 2013 Cape Gooseberry Pictures were taken to indicate the large quantity of fruit not matured even after about eleven months of growth. This indicates to me this plants needs a long growing season with no frost, certainly … Continue reading →

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Baked Russian Blue Potatoes (Supper).

Posted on October 21, 2013 by Durgan

http://www.durgan.org/URL/?GIHJO 21 October 2013 Russian Blue Potatoes Supper was prepared around baked Russian Blue Potatoes.The complete meal was a garlic bulb, one potato, four steamed NZ mussels, nuked butter, and a composite drink of pumpkin,grape, and pepper/vegetable juice. The whole … Continue reading →

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Making Butter

Posted on October 20, 2013 by Durgan

http://www.durgan.org/URL/?JNAQZ 21 October 2013 Making Butter Making butter from cream with no additives. The product was costed.Pure cream was purchased at a “Goodness Me” store at $6.29/litre. Half or 500 ml or 450 grams was used to make 220 grams … Continue reading →

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Baked Yukon Gold Potato

Posted on October 18, 2013 by Durgan

http://www.durgan.org/URL/?KQZUM 18 October 2013 Baked Yukon Gold Potato http://www.durgan.org/URL/?QSIBX 31 August 2013 Yukon Gold Harvest Usually one potato is eaten daily (Yukon gold, Black Russian, Viking) and I consider the potato to be a food of the gods. It is … Continue reading →

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Cranberry Juice

Posted on October 15, 2013 by Durgan

http://www.durgan.org/URL/?UVRHQ 15 October 2013 Cranberry Juice Twenty four pounds of cranberries were made into 24 litres of juice. The berries were purchased from Cosco at five dollars per three pound pack. The berries were grown in Bala, Ontario. Procedure was … Continue reading →

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Carrot Juice

Posted on October 10, 2013 by Durgan

http://www.durgan.org/URL/?HEGVQ 10 October 2013 Carrot Juice. Seven pounds of carrots and one celery plant was made into seven litres of juice.The carrots were cut into small piece as was the celery and cooked until soft, blended into a slurry and … Continue reading →

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Pepper Juice

Posted on October 9, 2013 by Durgan

http://www.durgan.org/URL/?IPFAA 9 October 2013 Pepper Vegetable Juice. About six pounds of perfect peppers were made into nine litres of juice with some celery, kale, collards, and beets from my garden.The vegetables were cooked, beat into a slurry with a hand … Continue reading →

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Processing Pumpkin Seeds

Posted on October 7, 2013 by Durgan

http://www.durgan.org/URL/?MGXZY 7 October 2013 Processing Pumpkin Seeds Seeds were removed from four pumpkins and the seeds processed into a purée. This purée is highly nutritional. Slightly more than a litre was obtained and placed in small containers and frozen for … Continue reading →

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Preserving Watermelon.

Posted on October 7, 2013 by Durgan

http://www.durgan.org/URL/?UBABW 7 October 2013 Watermelon Juice. I have access to several watermelon and desire to process them for long term storage.Three Sugar Baby were selected and cut into small pieces in preparation for cooking. An attempt was made to utilize … Continue reading →

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Juice:Tomato,kale,onion,beet,celery

Posted on October 4, 2013 by Durgan

http://www.durgan.org/URL/?COESP 4 October 2013 Juice.Tomato,kale,onion,beet,celery. The garden is winding up for the 2013 season. Twelve litres of juice were made from 14 pounds of lemon boy tomatoes, kale, beets, celery and onion.The end product was pressure canned at 15 PSI … Continue reading →

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