Steve in Mass

Site-Wide Moderators
  • Content count

  • Joined

  • Last visited

  • Days Won


1 Follower

About Steve in Mass

  • Rank
    Way too many!
  • Birthday 01/23/1960


  • Interests (Hobbies, favorite activities, etc.):
    Cooking, Gardening, Fishing
  • What I do for a living:
    Facilities Engineer

Profile Fields

  • Gender
  • Location
    Foxborough, Ma

Recent Profile Visitors

6,217 profile views
  1. Is about that time, in fact, some chores should already be done.... So use this thread for the topic. There is already one in the Mass Forum I and others have been posting to, but that is kinda localized to Ma and RI, so there will also be this one here for others that want to participate. Seed flats and trays were sorted on Monday, and I washed and bleached the first round of what I will need later this week. Being sown indoors by early next week with be a bunch of pepper varieties, eggplant, parsley, and a few different early salad greens like sorrel, cress, arugula, a few different mustards, Tatsoi, and Swiss chard (which can be slow to germinate.) Have at it.............
  2. Yeah, if it is floating, you have no idea where it has been, so that likely isn't a good idea. Tethered, you pretty much can make your own judgement on the condition of the water it has grown in.
  3. Daffs are up about 1" in my new perennial garden. And I also noticed that one of the varieties of garlic I planted in November that didn't sprout in the fall are also up about 1/2"....the other variety had sprouted already last fall and have been holding status quo all winter.
  4. In one thread or another on seaweed, I looked into the edibility of the stuff that grows on rocks in the canal, those long strands with the little :bubbles" that I sit there in pop while I am bored waiting for a current change. Turns out they are quite edible, although I have yet to harvest any to give it a go. Even as an 8 year old kid fishing with my grandfather and uncle down in NJ I often wondered what the bright green "sea lettuce" that floats in sheets and would get caught in our lines would taste like, as it always looked like lettuce to me.. That in fact may be known as "kelp" although that term has taken on somewhat of a generic meaning.
  5. WOW! Old thread, and some names I haven't seen in a long time.
  6. I think there is nothing to scrape off, he said it was a stain, which those enameled Dutch Ovens have a tendency to do. You could try the above advice, but if it does come off, I wouldn't fret over it too much. Just the nature of the piece of equipment, and it doesn't make it dis-functional. (As opposed to dysfunctional )
  7. Not as much I I would like to. Donna gets dried Dulse from Maine sea Vegetables (or something like that) and uses it on her salads. It is kinda pricey though When I am in Boston and go to C-Mart, I get some that is fresh in brine....there is a thread on that here somewhere. In that form it is fairly cheap. The long skinny strands, I will eat out of hand, and even the "bow-ties" sometimes. But the best way I have found is in soups, such as chicken noodle, hot and sour, or egg drop. Problem is that the shelf life is quite short, MAYBE a week if that. Maybe the next time I get in town I will get some if they have it and dry it in the dehydrator.
  8. Out back at work in a flower bed I saw the first daffs poking up about 1". Later that day, there is a particular Bank of America in Mansfield Center that also has them, the bed faces south and get s sun all day, aside from being other wise sheltered, so theirs are always the first to pop.....about 4" high already. And I also noticed the typical trees in various strip mall type parking lots, which I believe are some sort of willows, and all budded up and ready to pop anyday now....sort of like ***** willows, but they aren't. With my garden, i keep a calendar with weather all year long, which I was just checking about an hour ago. Last year at about this time ( a few days later), we were ~70 for two days in a row. The year before, we were close to 60. 2015 was the year of the tremendous February snow, and it stayed cold all month, but 2014 had a similar pattern with Feb 22-23 or so being in the upper 50's low 60's. Tomorrow about 60, Wednesday perhaps 70............and meteorological spring starts in 8 days.............
  9. Here, I will start peppers and eggplant by the end of this week. Likely some parsley as well, along with a few select salad greens like cress, arugula, sorrel, Tatsoi, Mibuna, and mustard greens. Cabbage, kale, and kohlrabi will be about a week or so after that. Tomatoes won't be until at least 4/1. Cucs and squash near the end of April. Other stuff like carrots, spinach, radish, parsnips, turnips, snow and snap get direct seeded as soon as the garden soil is workable. Some years I am able to get spinach and peas in by St. Paddy's Day.
  10. Ron - I only get into Boston from time to time when I have an appointment at Tufts. Sometimes it will be 3-4 times within a month or two, sometimes not for 6 months. (That is not entirely true, as I am in South Boston 6 days a week but that is at about 4 AM, so..) But I try to make the most of it when I can go. Produce can be a bit tough, as that has to be bought for what you would use within a week or so for the most part. But yes, the quality for the most part is good to quite good, and the prices, I walk out thinking "I wish I could be here every day or so......"
  11. I think RedFishKiller may be in deep **** if he was in Switzerland lately........
  12. If it is that important to people and it is the way to go, people will do it all by themselves and the companies that produce our food that way will go out of business. There is no need for laws to force it that way, let the billions of individual decisions that 350+ million people make everyday guide it to the correct path...... And when you store those cage free eggs in your fridge, don't forget the cover on the don't want them getting out and roaming around in there.....
  13. Thanks Ron, good stuff. It is always great to learn about other cultures' holidays and traditions, especially from the food side of things, as we all have to eat, and somehow, food always seems able to bring even adversaries together. Understanding is the key to acceptance, enlightenment, harmony, and hopefully peace. It is great that we have the avenue to learn and share that here.
  14. And you do realize that it is only a couple of years away that you wewill not be able to buy anything other than cage free eggs right here in MA, right? Was a ballot question that passed last year and goes into effect in 2022. There are various lawsuits to the Supreme Court to overturn this silly law.