Text 29063, 103 rader
Skriven 2012-09-02 08:38:12 av Dave Drum (1:261/38)
  Kommentar till text 29038 av Jim Weller (1:123/140)
Ärende: Farming
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> old line farmers are the people who have
 DD> been hurt least by this latest drought.

 JW> mixed operations so they are pretty resilient.

 DD> He has a nice business supplying horse people with feed grain and
 DD> baled straw ... in addition to his corn and beans operation.

 JW> Some other successful side lines I've seen:

 JW> Jack, my old neighbour in Cobden: sand and gravel pits, later to
 JW> become landfills, makes money twice!

Jack would do well in New England - that's the sort of thing a New England
Yankee would do.

 JW> Bill in Cobden: pick your own berries and culinary herbs.

P.Y.O. operations do well in some places. P.I.F.M. produce operations seem to
do better in this NIRTS world. Parsons Family Produce (which I have mentioned
here before) is a good example. I noticed the other day that the sign listing
the fresh produce available had a big "CLOSED - PICKING CORN" as they were
trying to beat the coming rains from Issac.

 JW> Roslind's brother Ron: prize bull semen for international export.

See comment below.

 JW> Roslind's BIL Ike: rodeo stock.

 JW> My sister Janet's Sask FIL: mustard. (40 acres worth!)

Does he also raise rape seed for Canola? Rape seed is a close cousin to
mustard. And, other than making table condiments, mustard oil is used as a
primary source of bio-diesel in Germany.  Bv)=

 JW> Several Vietnam era draft dodgers: primo marijhoochie.

 JW> The last is of course the most profitable.

And after the collection of the bull semen the most dangerous - given the
gendarmes antipathy for the growing and smoking of non-tobacco herbal essences.

MMMMM----- Recipe via Meal-Master (tm) v8.02

       Title: Homemade Mustard
  Categories: Condiments, Wine
       Yield: 1 Cup

     1/4 c  Colman's dry mustard
     1/4 c  White wine vinegar
     1/3 c  Dry white wine
       1 tb Sugar
     1/2 ts Salt
       3 lg Egg yolks

  You begin with dry mustard, adding vinegar for tartness
  and wine for mellowness; then you cook with egg yolks to
  give the spread its velvety smooth texture. You can season
  the mildly flavored mustard as suggested, or leave if
  plain.

  For gift-giving, package the mustards in jars and identify
  them with decorative labels.

  In top of a double boiler, stir together mustard, vinegar,
  wine, sugar, and salt. Let stand, uncovered, for 2 hours.
  Beat egg yolks into mustard mixture. Place over simmering
  water and cook, stirring with a wire whisk, until mixture
  thickens slightly (about 5 minutes).

  Pour into small jars and let cool. Cover tightly and
  refrigerate for up to a month.

  Makes about 1 cup.

  TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
  you remove mustard from heat, stir in 1/2 tsp dry
  tarragon. Serve with roast lamb or chicken, shrimp,
  steaks, or as a sandwich spread.

  TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
  1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4
  cup tomato paste with egg yolks. Serve with seafood,
  hamburgers, frankfurters, or baked ham.

  LIME MUSTARD Follow recipe for Homemade Mustard; when you
  remove mustard from heat, stir in 3/4 tsp grated lime peel
  and 1 1/2 tsp lime juice. Serve with roast lamb or
  chicken, shrimp, etc.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Disbelief in magic can force a soul into believing in gummint and business

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)