Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 Hey n, I just wanted to advise people that dill is very difficult to grow. It's even hard to grow in the garden. It germinates very slowly. Feel free to experiment, I would like to hear some success stories. Lee > I know this came up very recently about where to get Dill.Sproutpeople has it, and Sprout House has it on sale for $6.80 a pound. marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 Interesting thing about dill. It is hard to grow. It takes about two weeks to germinate in the garden. Its wants everything to be perfect. Just the right amount of sunlight and the soil to be warm. I generally buy sets. However, when the sets go to seed, the falling seeds seems to germinate better that a pack of seeds from a catalog. My wife and I make a lot of pickles and pickled beans and other garden items, so a lot of dill is very important to us. BTW, those of you that make you own pickles, try zucchini pickles, to die for. ew Re: Dill Hey n, I just wanted to advise people that dill is very difficult to grow. It's even hard to grow in the garden. It germinates very slowly. Feel free to experiment, I would like to hear some success stories. Lee > I know this came up very recently about where to get Dill.Sproutpeople has it, and Sprout House has it on sale for $6.80 a pound. marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 Hey Lee, Where do you live? Here in NE KS it lives up to its name dill 'weed' and self sows rampantly if we forget to deadhead the mature plants. ________________________________ To: sproutpeople Sent: Sun, January 2, 2011 4:42:01 PM Subject: Re: Dill Hey n, I just wanted to advise people that dill is very difficult to grow. It's even hard to grow in the garden. It germinates very slowly. Feel free to experiment, I would like to hear some success stories. Lee > I know this came up very recently about where to get Dill.Sproutpeople has it, >and Sprout House has it on sale for $6.80 a pound. marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 > > Hey n, > I just wanted to advise people that dill is very difficult to grow. > It's even hard to grow in the garden. It germinates very slowly. Feel > free to experiment, I would like to hear some success stories. > Lee > > > > > I know this came up very recently about where to get > Dill.Sproutpeople has it, and Sprout House has it on sale for $6.80 a > pound. marion > > [ > Hi Lee, I am glad you just posted that because recently I tried to sprout dill for the first time without any success. I have been an avid sprouter for over 20 years but had never tried dill until I read ns posts on how much she loves them. If you or she have any advice I would love to have it. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 EW,Just saw your reply. Zucchini PICKLES!!! Oh my! I make pickles but haven't made those. I don't can anything though.I love dill in my pickles.What is your source or recipe for the zucchini pickles? I can make them at the end of the Summer when they are beautiful and inexpensive at the farmer's market. Used to grow them ourselves (My husband is a great outdoor gardener), but our backs gave out and the squirrels have defeated us.But dill in pickles is wonderful. I just returned the Joy of Pickling to the library. Next am taking Wild Fermentation out again.Such fun! n Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 I seem to recall there was a lot of Dill weed around San Francisco--Dill, Bay leaves, and eucalytus.I'd die to have some of  that eucalytus and the bottlebush trees that grow all over the place there for my cockatiels and lorikeets.I don't know why it sprouts so well and so quickly in the Russian Mix, but it does. I guess Dill is like Garlic (chive) or onion--takes a while but is worth it if you can do it. n n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com Until we have the courage to recognize cruelty for what it is--whether its victim is human or animal--we cannot expect things to be much better in this world... We cannot have peace among men whose hearts delight in killing any living creature. By every act that glorifies or even tolerates such moronic delight in killing we set back the progress of humanity. Carson > I know this came up very recently about where to get Dill.Sproutpeople has it, >and Sprout House has it on sale for $6.80 a pound. marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 Because you asked. Some ladies from my garden club tried to get this recipe. I said no, because I thought I might enter a contest with it. But for my sprouting friends, here it is. My wife and I have perfect this over the years. Many friends have told us we should sell the pickles, but unless I grow my own produce, I wouldn't even think about it. You can use this same brine for pickled okra, carrots, beets, etc. Kosher Style Pickles About 6 medium sized zucchini cut into wedges. 1/2 cup pickling spices 6 fresh dill heads 1/2 cup canning salt. I use Kosher if I can't find canning salt. 1 qt. white vinegar 1 qt. water 10 cloves of garlic - pealed and whole Cayenne pepper Prepare squash. Place squash wedges in a large non-aluminum pot - or crock if you have one. Cover with ice and water and let sit for three hours or longer. While you are waiting prepare the brine. In a non-aluminum pot, add vinegar, water, salt and pickling spice. Bring to a boil and then simmer for 15 minutes, or until you are ready to use it. Drain the squash well. Have all your canning equipment in place and water in your canner boiling before you drain the squash. In the bottom of each qt. jar, place 2 cloves of garlic, one dill head and 1/2 tsp. cayenne. place you wedges into the jars and cover with brine. Process in the canner for 15 minutes. Adjust for altitude. Makes 6 quarts. EW,Just saw your reply. Zucchini PICKLES!!! Oh my! I make pickles but haven't made those. I don't can anything though.I love dill in my pickles.What is your source or recipe for the zucchini pickles? I can make them at the end of the Summer when they are beautiful and inexpensive at the farmer's market. Used to grow them ourselves (My husband is a great outdoor gardener), but our backs gave out and the squirrels have defeated us.But dill in pickles is wonderful. I just returned the Joy of Pickling to the library. Next am taking Wild Fermentation out again.Such fun! n Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 EW,Thanks for sharing that outstanding recipe. I can hardly wait to try it.I love that it works for other veggies too. Thank you!marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 > > Because you asked. Some ladies from my garden club tried to get this > recipe. I said no, because I thought I might enter a contest with it. > But for my sprouting friends, here it is. My wife and I have perfect > this over the years. Many friends have told us we should sell the > pickles, but unless I grow my own produce, I wouldn't even think about > it. > You can use this same brine for pickled okra, carrots, beets, etc. > > Kosher Style Pickles > > About 6 medium sized zucchini cut into wedges. > > 1/2 cup pickling spices > 6 fresh dill heads > 1/2 cup canning salt. I use Kosher if I can't find canning salt. > 1 qt. white vinegar > 1 qt. water > 10 cloves of garlic - pealed and whole > Cayenne pepper > > Prepare squash. Place squash wedges in a large non-aluminum pot - or > crock if you have one. Cover with ice and water and let sit for three > hours or longer. > While you are waiting prepare the brine. In a non-aluminum pot, add > vinegar, water, salt and pickling spice. Bring to a boil and then > simmer for 15 minutes, or until you are ready to use it. > Drain the squash well. Have all your canning equipment in place and > water in your canner boiling before you drain the squash. In the > bottom of each qt. jar, place 2 cloves of garlic, one dill head and > 1/2 tsp. cayenne. place you wedges into the jars and cover with brine. > Process in the canner for 15 minutes. Adjust for altitude. > Makes 6 quarts. > Thank you so much. That looks great. I do can and LOVE dill. This will definitely be on my canning list for next summer. I'll just plant a bit more zucchini Lorri in NH .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2011 Report Share Posted January 2, 2011 Hi everyone, I bought some dill seeds for microgreens last spring and have decided to try sprouting them now. The first time I tried in a mason jar, rinsing and draining every 12 hours. This did not work. Or at least, I gave up after two weeks when they had barely sprouted. I tried again in an Easy Sprout, this time using the instructions on the new sproutpeople web site. It's been two weeks now and they are really coming along now. A lot of them have leaves and have started greening. I will harvest some time during the next few days. They taste really great. The crop looks pretty small though. I must have the right conditions because dill grows easily in my yard, and I have not done anything special. I don't even bother to water it properly, so perhaps that is part of my secret? As microgreens in soil, I've had more trouble--a lot of the seedlings die off so I must be doing something wrong. Probably giving too much water. Dill takes a while to sprout, but since you only have to rinse every day or two, if you have the space, why not try? I don't think it is hard. But the crop is a lot smaller than with clover or alfalfa for the same amount of seed, and the seed is more expensive, so I think it is a gourmet item for extra flavor. A lot of people might be happier just buying dill weed from the store, but the sprouts do taste very fresh. I plan to try dill in the terra cotta sprouter. I post again after I harvest these babies. Nicola > > I know this came up very recently about where to get Dill.Sproutpeople has it, and Sprout House has it on sale for $6.80 a pound. marion > > > n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 > > You can use this same brine for pickled okra, carrots, beets, etc. > Kosher Style Pickles > > About 6 medium sized zucchini cut into wedges. > > 1/2 cup pickling spices > 6 fresh dill heads > 1/2 cup canning salt. I use Kosher if I can't find canning salt. > 1 qt. white vinegar > 1 qt. water > 10 cloves of garlic - pealed and whole > Cayenne pepper > FWIW, canning is a very modern technique created by food factories. It is more of an embalming process, rather than creating living nutrition. Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. I make pickled cukes the old-fashioned way - using lacto-fermentation and a true brine of simple water and salt. The traditional method always used closed containers (often with a water airlock, first invented by the Chinese) to encourage the natural lactic-acid bacteria which create lactic acid - an acid like vinegar, but one that preserves nutrients, instead of sanitizing or embalming them. I've created and provided sprouts for my flock of parrots for over 20 years. But I also provide them with a wide variety of naturally-fermented foods which helps them maintain a healthy level of probiotics in their digestive tract. I grew tired of the " wild " fermentation method which generates a lot of mold issues, and after we adopted a child who battles Autism, I developed a lacto-fermentation method, Pickl-It, that is less " wild " and more " tame " - creating a more stable tasting final result. There's a lot of misinformation about " pickling " , and I just wanted to add some clarity. Using vinegar/canning for creating " pickled " foods, would be the equivalent of buying canned bean sprouts. And anyone who is an enthusiast of living-foods, would appreciate the differences... Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 I personally enjoy all kinds of pickled and fermented things and incorporate as much healthy and living food as possible. Sprouts, of course, in my own and my flock's diet, are a large part of this. Vinegared, canned, open crock, etc. all have their place for me.  I find I get into trouble when I become too dogmatic (for me it can lead to some disordered thinking and eating).While I ate an amazing amount of fresh and living foods this Holiday Season (had wonderful homemade miso pickles and salt preserved Mustard Greens), I ate with equal delight Japanese mochi (pounded sweet rice cakes filled with sesame, peanut, and red bean butters). I like that everyone here brings different things to the table with their sprouts n Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Since I am probably quite a bit older than you, I can say for certainty that canning was created long before modern food factories came along. All modern food factories did was to make us lazy. Later adding the artificial crap. Growing up in the country, and especially during WWII, Canning and preserving our produce got us through the winter. I know how and could do refrigerated pickles, but we do well over a hundred quarts and pints of pickles - cucumber, zucchini, okra, carrots and we do about 50 pints of applesauce and many 1/2 pints of jams and jellies. All this with no sugar and no artificial additives of any kind. So, I would have a storage problem. Anybody interested in my wife's grandmother's recipe for dilly beans? When we get invited to pot lucks and other parties, the invitation always includes the instructions, " Be sure to bring the dilly beans!' ew Re: Dill > > You can use this same brine for pickled okra, carrots, beets, etc. > Kosher Style Pickles > > About 6 medium sized zucchini cut into wedges. > > 1/2 cup pickling spices > 6 fresh dill heads > 1/2 cup canning salt. I use Kosher if I can't find canning salt. > 1 qt. white vinegar > 1 qt. water > 10 cloves of garlic - pealed and whole > Cayenne pepper > FWIW, canning is a very modern technique created by food factories. It is more of an embalming process, rather than creating living nutrition. Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. I make pickled cukes the old-fashioned way - using lacto-fermentation and a true brine of simple water and salt. The traditional method always used closed containers (often with a water airlock, first invented by the Chinese) to encourage the natural lactic-acid bacteria which create lactic acid - an acid like vinegar, but one that preserves nutrients, instead of sanitizing or embalming them. I've created and provided sprouts for my flock of parrots for over 20 years. But I also provide them with a wide variety of naturally-fermented foods which helps them maintain a healthy level of probiotics in their digestive tract. I grew tired of the " wild " fermentation method which generates a lot of mold issues, and after we adopted a child who battles Autism, I developed a lacto-fermentation method, Pickl-It, that is less " wild " and more " tame " - creating a more stable tasting final result. There's a lot of misinformation about " pickling " , and I just wanted to add some clarity. Using vinegar/canning for creating " pickled " foods, would be the equivalent of buying canned bean sprouts. And anyone who is an enthusiast of living-foods, would appreciate the differences... Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Well said EW. I am definitely interested in those dilly beans.In fact, if I lived closer, I would be asking to volunteer to help you and your wife with your canning and preserving!as long as I get to taste and learn Subject: Re: Re: Dill To: sproutpeople Date: Monday, January 3, 2011, 10:53 AM  Since I am probably quite a bit older than you, I can say for certainty that canning was created long before modern food factories came along. All modern food factories did was to make us lazy. Later adding the artificial crap. Growing up in the country, and especially during WWII, Canning and preserving our produce got us through the winter. I know how and could do refrigerated pickles, but we do well over a hundred quarts and pints of pickles - cucumber, zucchini, okra, carrots and we do about 50 pints of applesauce and many 1/2 pints of jams and jellies. All this with no sugar and no artificial additives of any kind. So, I would have a storage problem. Anybody interested in my wife's grandmother's recipe for dilly beans? When we get invited to pot lucks and other parties, the invitation always includes the instructions, " Be sure to bring the dilly beans!' ew Re: Dill > > You can use this same brine for pickled okra, carrots, beets, etc. > Kosher Style Pickles > > About 6 medium sized zucchini cut into wedges. > > 1/2 cup pickling spices > 6 fresh dill heads > 1/2 cup canning salt. I use Kosher if I can't find canning salt. > 1 qt. white vinegar > 1 qt. water > 10 cloves of garlic - pealed and whole > Cayenne pepper > FWIW, canning is a very modern technique created by food factories. It is more of an embalming process, rather than creating living nutrition. Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. I make pickled cukes the old-fashioned way - using lacto-fermentation and a true brine of simple water and salt. The traditional method always used closed containers (often with a water airlock, first invented by the Chinese) to encourage the natural lactic-acid bacteria which create lactic acid - an acid like vinegar, but one that preserves nutrients, instead of sanitizing or embalming them. I've created and provided sprouts for my flock of parrots for over 20 years. But I also provide them with a wide variety of naturally-fermented foods which helps them maintain a healthy level of probiotics in their digestive tract. I grew tired of the " wild " fermentation method which generates a lot of mold issues, and after we adopted a child who battles Autism, I developed a lacto-fermentation method, Pickl-It, that is less " wild " and more " tame " - creating a more stable tasting final result. There's a lot of misinformation about " pickling " , and I just wanted to add some clarity. Using vinegar/canning for creating " pickled " foods, would be the equivalent of buying canned bean sprouts. And anyone who is an enthusiast of living-foods, would appreciate the differences... Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Yes, send your grandmother's recipe for " dilly beans " . Sounds interesting. Billie                                                       \            Subject: Re: Re: Dill To: sproutpeople Date: Monday, January 3, 2011, 7:53 AM  Since I am probably quite a bit older than you, I can say for certainty that canning was created long before modern food factories came along. All modern food factories did was to make us lazy. Later adding the artificial crap. Growing up in the country, and especially during WWII, Canning and preserving our produce got us through the winter. I know how and could do refrigerated pickles, but we do well over a hundred quarts and pints of pickles - cucumber, zucchini, okra, carrots and we do about 50 pints of applesauce and many 1/2 pints of jams and jellies. All this with no sugar and no artificial additives of any kind. So, I would have a storage problem. Anybody interested in my wife's grandmother's recipe for dilly beans? When we get invited to pot lucks and other parties, the invitation always includes the instructions, " Be sure to bring the dilly beans!' ew Re: Dill > > You can use this same brine for pickled okra, carrots, beets, etc. > Kosher Style Pickles > > About 6 medium sized zucchini cut into wedges. > > 1/2 cup pickling spices > 6 fresh dill heads > 1/2 cup canning salt. I use Kosher if I can't find canning salt. > 1 qt. white vinegar > 1 qt. water > 10 cloves of garlic - pealed and whole > Cayenne pepper > FWIW, canning is a very modern technique created by food factories. It is more of an embalming process, rather than creating living nutrition. Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. I make pickled cukes the old-fashioned way - using lacto-fermentation and a true brine of simple water and salt. The traditional method always used closed containers (often with a water airlock, first invented by the Chinese) to encourage the natural lactic-acid bacteria which create lactic acid - an acid like vinegar, but one that preserves nutrients, instead of sanitizing or embalming them. I've created and provided sprouts for my flock of parrots for over 20 years. But I also provide them with a wide variety of naturally-fermented foods which helps them maintain a healthy level of probiotics in their digestive tract. I grew tired of the " wild " fermentation method which generates a lot of mold issues, and after we adopted a child who battles Autism, I developed a lacto-fermentation method, Pickl-It, that is less " wild " and more " tame " - creating a more stable tasting final result. There's a lot of misinformation about " pickling " , and I just wanted to add some clarity. Using vinegar/canning for creating " pickled " foods, would be the equivalent of buying canned bean sprouts. And anyone who is an enthusiast of living-foods, would appreciate the differences... Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Acetic acid is a fermentation end product for many micro-organisms. The microbes that are used to make naturally fermented kombucha and vinegar are examples. These microbes use virtually all of the same vitamins that we do in their cellular functions, and they can survive just fine in vinegar or acetic acid solution. Vinegar does not kill living nutrients. It is true that many microbes cannot survive in vinegar, and that is the point of using it in pickling--it prevents the growth of spoilage microbes. The high heat of canning does destroy some nutrients. There are certain advantages to living in a tropical paradise where fresh food is available year round. Freezing is preferable to canning for preserving nutrients. As EW has pointed out, most people don't have the freezer or refrigerator space to make it through winter without canning. I don't think anybody here would argue against raw food, but most of us here are not eating 100% raw. Nicola > > Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Nicola Thanks for that explanation. I am trained in social science research and know very little about the chemistry of things. Am learning quite a lot here and as I get more into pickles and fermented foods. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my IPod Touch > Acetic acid is a fermentation end product for many micro-organisms. The microbes that are used to make naturally fermented kombucha and vinegar are examples. These microbes use virtually all of the same vitamins that we do in their cellular functions, and they can survive just fine in vinegar or acetic acid solution. Vinegar does not kill living nutrients. It is true that many microbes cannot survive in vinegar, and that is the point of using it in pickling--it prevents the growth of spoilage microbes. > > The high heat of canning does destroy some nutrients. There are certain advantages to living in a tropical paradise where fresh food is available year round. Freezing is preferable to canning for preserving nutrients. As EW has pointed out, most people don't have the freezer or refrigerator space to make it through winter without canning. > > I don't think anybody here would argue against raw food, but most of us here are not eating 100% raw. > > Nicola > > > > > Vinegar is acetic acid - a sanitizer which kills living nutrients. Add to that, canning, with its high-heat, and you ensure that all nutrients are wiped out. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 > > > > > FWIW, canning is a very modern technique created by food factories. It > is more of an embalming process, rather than creating living nutrition. > > Vinegar is acetic acid - a sanitizer which kills living nutrients. Add > to that, canning, with its high-heat, and you ensure that all > nutrients are wiped out. > > I make pickled cukes the old-fashioned way - using lacto-fermentation > and a true brine of simple water and salt. The traditional method > always used closed containers (often with a water airlock, first > invented by the Chinese) to encourage the natural lactic-acid bacteria > which create lactic acid - an acid like vinegar, but one that > preserves nutrients, instead of sanitizing or embalming them. > > I've created and provided sprouts for my flock of parrots for over 20 > years. But I also provide them with a wide variety of > naturally-fermented foods which helps them maintain a healthy level of > probiotics in their digestive tract. I grew tired of the " wild " > fermentation method which generates a lot of mold issues, and after we > adopted a child who battles Autism, I developed a lacto-fermentation > method, Pickl-It, that is less " wild " and more " tame " - creating a > more stable tasting final result. > > There's a lot of misinformation about " pickling " , and I just wanted to > add some clarity. Using vinegar/canning for creating " pickled " foods, > would be the equivalent of buying canned bean sprouts. And anyone who > is an enthusiast of living-foods, would appreciate the differences... > > Kathleen > > > Kathleen, As someone who is an enthusiast of living foods, I do know the difference. As I am someone who ferments vegetables of all types, sauerkraut and kimchi. Fermentation. Pickling is the common term for preserving food with the use of salt and vinegar. Something I like to do with my garden excesses for my husband, friends and occasionally myself. With my extremely healthy high raw diet I don't feel the need to deny myself a small amount of foods I make myself and enjoy. Nor do I see the need for a lecture for those of us who do pickle and can. This is a sprouting group not a raw food group . Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Lorri, How I'd love to be your neighbor! It's wonderful that we have our sprouting neighborhood here on yahoo. n > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 > > > Since I am probably quite a bit older than you, I can say for > certainty that canning was created long before modern food factories > came along. All modern food factories did was to make us lazy. Later > adding the artificial crap. Growing up in the country, and especially > during WWII, Canning and preserving our produce got us through the > winter. I know how and could do refrigerated pickles, but we do well > over a hundred quarts and pints of pickles - cucumber, zucchini, okra, > carrots and we do about 50 pints of applesauce and many 1/2 pints of > jams and jellies. All this with no sugar and no artificial additives > of any kind. So, I would have a storage problem. > Anybody interested in my wife's grandmother's recipe for dilly beans? > When we get invited to pot lucks and other parties, the invitation > always includes the instructions, " Be sure to bring the dilly beans!' > ew > I would love it ew. I have tried a few different recipes for them and none have been perfect. Either to vinegary or to salty. I would love a new recipe to try especially since I end up with more beans than I can freeze or eat. I actually like dilly beans better than cucumber based pickles. Its so nice to know someone else in the group is a canner. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 > > Lorri, > How I'd love to be your neighbor! > It's wonderful that we have our sprouting neighborhood here on yahoo. > n > n I agree ,such a diverse group of people. Friendly and knowledgeable in so many different things. I would love to have you as a neighbor too! A sprouting vegan who loves birds...there is no one like that in my " real life " . But I have to be honest if you are one neighbor I would give anything for EW to be another. I like to garden but he knows EVERYTHING about gardening. Then we have to make room for Melody of course! : ) Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 There's a couple of houses for sale on my block. ew Re: Re: Dill > > Lorri, > How I'd love to be your neighbor! > It's wonderful that we have our sprouting neighborhood here on yahoo. > n > n I agree ,such a diverse group of people. Friendly and knowledgeable in so many different things. I would love to have you as a neighbor too! A sprouting vegan who loves birds...there is no one like that in my " real life " . But I have to be honest if you are one neighbor I would give anything for EW to be another. I like to garden but he knows EVERYTHING about gardening. Then we have to make room for Melody of course! : ) Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 > > > There's a couple of houses for sale on my block. > ew > So tempting...if only I didn't love New Hampshire so much . : ) Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 I'd be happy to be your neighbor too EW. " :)But I am a Jersey Girl, and unless I find my way to the Miami area, it is here I will probably stay.I love the tropical heat and humidity. Southern California is not hot enough for me lol:) marion > > Lorri, > How I'd love to be your neighbor! > It's wonderful that we have our sprouting neighborhood here on yahoo. > n > n I agree ,such a diverse group of people. Friendly and knowledgeable in so many different things. I would love to have you as a neighbor too! A sprouting vegan who loves birds...there is no one like that in my " real life " . But I have to be honest if you are one neighbor I would give anything for EW to be another. I like to garden but he knows EVERYTHING about gardening. Then we have to make room for Melody of course! : ) Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2011 Report Share Posted January 3, 2011 Lorri,I wish I were a canner, but don't have the nerve. Every year in late August, Â I longingly walk past the canning supplies in the supermarket, leaf through Ball's, and lose my nerve.That dilly beans recipe though is enough to give me courage. I can't see myself canning most things, but something like that YES!It is encouraging to me that you and ew can. I actually don't know anyone right now who does and my grandmother is no longer with us to show me.Something to think about. . .and heck, what's one more gadget. marion Quote Link to comment Share on other sites More sharing options...
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