Text 12743, 63 rader
Skriven 2008-08-26 17:23:34 av Janis Kracht (1:261/38)
  Kommentar till text 12622 av JIM WELLER (1:123/140)
Ärende: Re: summer gardens in ny
================================
Hi Jim!

>> orchard look so 'short' as well (grin).  These two crabapple trees in
>> the front yard are huge.

> A huge tree isn't as productive as a short well pruned one. The top

These two in my front yard are not meant to be productive (smile).. I'm sure
they were planted for decorative purposes, and/or shade :)

> is very leafy with little fruit and the bottom is heavily shaded
> resulting in fewer, smaller, poorly coloured fruit. The middle third
> is the only truly productive zone. And you can space your trees more
> closely if they are kept small and increase your yield per acre.

We have plans of increasing the trees in our other lot's back with some apple,
plum and peach trees.. there are a few peach trees already out there, but not
enough to warrant an afternoon of peach picking (g).. So, when we're ready to
increase the 'productive' fruit trees, we'll do it as you describe above :)
Thanks for the info, and it makes sense when you think about it.

Speaking of produce, my tomatoes, pickles and greenbeans are mass producing now
out in the garden beds in the back yard.. I must have picked a few bushels of
tomatoes and pickles..  When you figure to can tomatoes, pickles, etc., and
have grown/picked so much, those crabapples out front don't seem too important
:)


> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Microwave Baked Apples in Butterscotch Sauce
> Categories: Desserts, Fruit, Microwave, Sauces
> Yield: 3 Servings

Yum :)  We're coming up on Apple season in New York, and I love it.. we
normally go to a pick-it-yourself orchard and find the best apples.. Last year
they were great, I'm expecting this year to be as good :)


===Non-Dairy Pesto (vegan)==
3 Cups fresh Basil leaves
1/2 pignoli nuts
5 cloves garlic
1/3 cup Nutritional Yeast (not brewer's yeast, or bread yeast) 1/2 cup olive
oil
salt/pepper if needed

Put the basil leaves in food processor or blender in batches and grind until
choppped well.  Add nuts, garlic and nutritional yeast  and continue grinding. 
Add olive oil slowly, and continue grinding until a paste forms. The pesto
should have the texture of butter.  If it's too dry, add more olive oil, a
little at a time.    Scrape the pesto into a bowl, and cover the surface with
fresh olive oil.  When serving, don't stir the top olive oil into the pesto,
that's there to keep it fresh should you refridgerate any leftovers -  but
gently scoop the pesto out from underneath.  On each serving plate of al dente
linguine, spoon a few tablespoons of pesto onto the linguine.
===

Take care,
Janis

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