umbrohutõrje _äädikas

seda, et umbrohutõrjeks äädikat kasutada, ma teadsin. iseasi muidugi, kuidas see pikas perspektiivis ntx paekivile mõjub, kui peenravahed on paekiviga sillutatud. aga et soola võiks ka lisada, tundub huvitav.... kuigi see ilmselt pole pinnasele väga hea?

Option #1) Homemade Weed Killer: 1 gallon of vinegar, 1/2 cup salt, liquid dish soap (any brand). Put salt in an empty spray bottle and fill it the rest of the way with white vinegar. Add a squirt of liquid dish soap. This solution works best if you use it on a hot day. Spray it on the weeds in the morning, and as it heats up it will do its work. 
Option #2) Learn about wild edibles and you may be able to harvest a lot of the "weeds" in your yard for culinary and/or medicinal purposes.

pihlakamarjad

pihlakad on punased. vähemasti lõunaosariikides. natuke liiga vara... aga ka kured hõiguvad metsa taga juba mitu nädalat...


pihlakamarmelaad on mulle alati meeldinud. eriti niisama, kuid ka koos õuntega. eriti hea talvel tuisuse ilmaga tee sisse panna..

leidsin mõned retseptid, mida võiks katsetada:

This delicious recipe of a Rowan Berry marmelade comes from my greataunt Icke, who was happy having this tasty but cheap jam, when times where bad.

 

My mother kept this recipe and told me already in my childhood, that Rowan Berries are not as poisonous as other people believe. We ate a lot of aunt Ickes Rowan Berry marmelade when we where childs.

 

250 gr Rowan Berries

250 gr Apple, cut in pieces

Some Water

250 gr Sugar

 

Pick the Rowan Berries from the little stalks and wash them.

Peel and cut the apples.

Put both into a pot together with some water.

Heat the fruits until they boil.

Cook the fruits until the Rowan Berries are soft.

That can take about half an hour.

In the waiting time you can prepare the glasses.

Best is to clean them in the dish washer.

But if you don't have a dish washer you can wash the glasses in hot water and let them dry on a kitchen paper.

Hang a sieve into another pot.

Pour the boiled fruits into the sieve.

Rub the fruits through the sieve.

The stone and the peel of the Rowan Berries stay in the sieve.

In the pot you get the fruit pulp.

Like this you can produce fresh Rowan Berry pulp. Don't use apples in this case.

Put the sugar and some water in a clean pot.

Beware! When the sugar is caramelizing later, everything hast to happen very fast. So put the fruit pulp beside the sugar pot.

Heat the sugar an stir it.

After a while the sugar starts melting.

The water is steaming.

When the sugar start to boil or gets brown the busy moment has come.

The next step has to follow very soon!

Pour the fruit pulp into the boiling sugar and stir.

Let pulp and sugar cook for a few minutes.

You can make a gelatinize test on a cool surface like a plate.

Put a small amount of the boiling marmelade on the plate.

If it thickens fast the marmelade is ready.

Pour the marmelade into the glasses.

Remove marmelade traces from the edge of the glasses with a clean kitchen paper.

Close the glasses as long as they are still hot.

Label them with content and date as soon as the have cooled down.

 

http://en.heilkraeuter.net/cooking/rowan-berry-marmelade.htm

 

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Kibuvitsa-pihlaka marmelaad (õuntega),  keldi retsept

 

2kg ripe dog rose hips or rugose rose hips (or a blend)

150g rowan berries (frozen at least over night and thawed before use

4 crab apples, chopped (for the pectin)

2.2l water (or enough so that the hips are just submerged — if thie hips are particularly hard you will need more water, as you will be cooking for a long time)

 juice of 6 oranges peel of 2 oranges cut into strips (thin or thick, depending on preference)

80g sugar per 100ml juice

75ml to 100ml lemon juice (depending on taste)

 

 

Wash and pick the rose hips then add the fruit to a pan along with the water, rowan berries, apples, the juice of 4 oranges and the peel of 2 oranges. Bring to a simmer, cover, and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the base jelly cloudy). In the meantime, cut the peel of 2 of the oranges into strips. Place in a bowl with the juice of 2 oranges then cover and set aside to soften over night. The following day combine the strained juice with the orange juice and peel mix then measure the volume of juice then add 80g of sugar per 100ml of liquid then heat gently in a pan, stirring until all the sugar has dissolved. Now add the lemon juice (this acidifies the mixture and helps it set). Bring the syrup to a boil and continue boiling rapidly for at least 20 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store.

 

 

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-rosehip-rowan-marmalade

 

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Pihlaka-tshilli marmelaad

 

This recipe is based on a South African original, but has been adapted to use British rowan berries and the tart hot marmalade is excellent on toast for breakfast. It also makes a great accompaniment to cold meats and hams if you want something a little different from the usual mustards.

 

Ingredients:

300g rowan berries

100ml orange juice

500g caster sugar

480ml water

 rind of 1 lime (rind peeled in strips and finely shredded)

250g fresh red chillies (preferably a mix of serrano, jalapeño and pimento) seeded, ribbed and finely shredded

½ red pepper de-seeded and finely chopped

2 cloves garlic puréed

2cm piece of ginger, grated

1 stick lemongrass, bruised

 

Method: Pick the rowan berries, remove any stalks then dry and freeze over night to help destroy the parasorbic acid in the fruit. The following day thaw the fruit then place in a pan with the orange juice and 100g of the sugar. Bring to a simmer and cook for about 25 minutes, or until the fruit is soft and pulpy. Take off the heat and strain the jelly through a bag or muslin cloth (this will take up to 5 hours) but do not squeeze, otherwise the marmalade will become cloudy. The following day (or when the strained rowan juice is ready) combine the sugar and water in a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass. Bring to the boil; turn off the heat and allow to infuse for at least 1 hour. Meanwhile, add the strained rowan liquid, garlic and ginger together. Place the shredded lime peel in a small bowl and add this mixture to it. Allow this to soften the peel for at least an hour. Remove the lemongrass from the sugar mixture and add the peel and liquid along with the chilli and the red pepper. Bring the mixture to the boil slowly, brushing sides of pan regularly to keep syrup from the sides. Simmer the mixture until it thickens and the chillies become translucent then remove from the heat, allow to cool a little and bottle into sterilized jars whilst still fairly hot. In effect this is a true marmalade and will keep for several months.

 

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-rowan-berry-chilli-marmalade

 

 

 

 

Samalt lehelt leidsin hunniku prantsuse retsepte

 

 

http://www.celtnet.org.uk/recipes/france.php

 

kibuvitsamoos

kui oled korjanud paar peotäit kibuvitsamarju, teadmata päris täpselt, mis neist teed ja järgmisel päeval tuuakse kotitäis hapusid õunu, siis ei ole enam mõelda vajagi. hapud õunad mageda kibuvitsaga koos on hea talvine vitamiinipomm.

tuhnisin veidi netis, otsides mõnd huvitavamat varianti ja leidsin selle. täna seda ei tee, aga sügise poole kindlasti. ilmselt ei pane ma mitte tshillihelbeid, vaid mõne pisikese kauna.

What you need

This recipe makes 1 jar of jam! Sorry it's all the rose hips I picked. So multiply all ingredients by the number of jars you want to make.

                                      

185g rose hips (roughly 2 big handfuls)

1/2 cup of white granulated sugar

1/2 cup of water

juice of 1 lemon

1 tsp of dried chili flakes

 

What to do

Wash the rose hips. Put in a pan and just about cover with water. Heat gently for 5-10 minutes until soft. Remove from heat and let cool. Chop the ends off and take each hip in turn and squeeze, the seeds and little hairs should pop out. When you've done this for them all rinse with cold water. Add to a pan and put on a gentle heat for 15 minutes (until soft) then push all through a sieve. Then back on the heat and add 1/2 cup of water and 1/2 cup of sugar, the lemon and chili flakes. Allow to simmer gently and keep stir regularly. If its too thick add some water. Cook for about 20 minutes. Then pour into pre-sterilised jar (heat jar in oven at 180 degrees for 20 minutes).

 

http://dontbeafraidofbutter.blogspot.com/2012/11/wild-rose-hip-and-chili-jam.html

nõuk estraadi tähed

üks vene saatesari "täna õhtul". seekord nõukogude aja estraaditähed.
huvitav vaatamine, kohati kurb, kohati pentsik, aga väga huvitav. ja positiivne :)

http://www.youtube.com/watch?v=kIKbyL0hOS4

maha pandud kõik porknad ja peedid ja sibulad. s.t. paar ndl tagasi panin eelmise satsi, nüüd viimased.

porgandid:
sweet candle
yellowstone
mokum
mignon
dragon
cosmic purple
amsterdam3

peedid:
golden
cylindra
bull's blood

ja kõik üljäänud sibulid

kasvuhoonst hakkab sibul otsa saama. see märtsis-aprillis kasvuhoones peenra vahekäigu poolsesse serva tihedalt sibulate tippimine (või ka redise ja tilli külvamine) oli üks igati tänuväärne nipp. kasvas nigu mühin ja rohelist sai varakult. salatit olen ka ikka sinna külvanud, aga seda nii pikalt ei saa, sest tomatid hakkavad ruttu laiutama. sel aastal panin ühte serva ka paksoid, töötas samuti hästi.

eile vaatsin, et ühel tomatitaimel on juba pisikesed rohelised pabulad (ca 1 cm läbimõõtu) küljes. rõõmustasin ja vaatasin, mis sordiga tegemist - moneymaker. siis meenus, et seda peab olema 2 tk, otsisin teise üles ja sealgi rohelised mummukad küljes. seega mu praegustest kõige varasem sort. ilmselt peab paika mu kahtlus, et ei ole mõtet igasugu peeni sorte kasvatada, vaid ikkagi vanadele igavatele keskenduda. s.t. katsetada ju võib, aga ainult mõned :).

õitsevad 2 pojengi + sidrunkollane päevaliilia.
monet tegi ka 1 õievarre.
roosid on VIST ikkagi kõik elus, kuigi õisi sel aastal näeb ilmselt üksikuid... ja eks siis ole ka selge, kas need paar võrset, mille nad teinud on, on sordist või pookealusest.

kas sellest siin on saanud peamiselt söögiviljablogi? :). enamaltjaolt küll, jah. praegu. elu ongi pidevas liikumises ja muutumises ja mind on ainult 1 :). hea, et keegi hää inime eelmisel nädalal peamise lillepeenra ära rohis :)


paarinädalane kuiv kuumus lõppes eilse korraliku vihmaga. õigemini meenutas see kastekannust voolamist. ja tegelikult oli kokku 4 suurt vihma, 1 neist koos rahega. tundub aga, et miskit hullu sest viimasest ei juhtunud ja kõik sai kenasti kastetud.

kompostikiirendi

kas keegi säändset asja on proovinud? põmst 75 l  (20 gallonit) vee kohta 1 pdl/prk õlut ja teine cocat. idee poolest võiks ammoniaaki ka lisada, aga sellega ma ei ole nõus (kommentaarides soovitatakse selle asemel sinna pissida, selle ma jätsin ka vahele).  ma tahtsin seda asja kohe katsetada  ja ostsin poest õlut ja cocat ja kalja ka takkaotsa. ja lisasin ma selle kraami 3 kastekannutäie vee peale (ca 30 l seega).  ja nii peenelt ma muidugi ei kihitanud ja pärast kallasin lihtsalt kastekannust selle lahuse sinna otsa. no näis.

http://www.youtube.com/watch?v=s405uNCNn98

.

veel stasitikat

kollane lagodehhi pojeng tegi tänavu esimese õie :). oli ikka ilus küll (selle kuumaga küpses ruttu ära). "tillipojengid" õitsevad, teised sätivad ka. roosidega on seis endiselt nutune.. mu üllatuseks on täie elu ja tervise juures ingrid bergman, aga see külma-,haiguste-ja plahvatusekindel aspirin vaagub hinge. isegi pink robusta on tõenäoliselt õhtul... natuke aega veel vaatan, kas tast saab miskit v mitte.

kirss õitses see-eest esimest korda uhkesti (eelmisel aastal oli 3 õit), pirnil on pooled oksad külmunud, pooled õitsesid.

tomatid-kurgid kasvuhoones kosuvad kenasti ja enamik neist õitseb ka. amazonkal juba pisikesed kurgijupid ka küljes.

pipardest prairie fire on juba hulgaliselt pisikesi "küünlaid" teinud, suured piprad on veidi pikatoimelisemad. neil katsetasin sel aastal siis esimeste õite äranäpistamist ka... kuigi ma pean ütlema, et esimese ühe õie asemel on vähemasti sweet chocolate teinud 4 õit korraga kobaras... aga ma pooltel võtsin need ära - eks pärast on siis näha.

praegu ei ole küll üldse istutusaeg, aga ma ei saanud oma lehelisi enam kassetis ka piinata - istutasin peenrasse ringi kõik salatid, rohelised sibulad (entita, heshiko, ishiko), sidrunkoraindri, peterselli, selleri (golden self blanching) - kuigi ma ei tea, kas neist karvadest miskit asjalikku üldse kasvab.

kõik nuikapsad istutasin ka maha (omar ja superschmeltz) ja osa lehtkapsast ka (white russian kale ja red russian kale), ülejäänud peavad veel veidi ootama, rohkem ei jaksanud eile.

lauba sai suurtest puukastidest veel 4 peenart tehtud (1m x 70 cm) - selline paras kast 2 zucchini jaoks vmt. kartul sai ka lasagnepeenrasse maha pandud (umbes 30 mugulat)

kaalikas, põlduba ja 3 sorti peeti on tärganud. hernes on suhteliselt niru (normalseimad on hetkeseisuga kelvedon wonder ja shiraz, samuti bingo). porgand on kusagil vesiheina sees peidus, rohida ka eriti ei saa, s.t. ei näe :/. sibul on kõikjal ilusti tärganud.

millalgi peaks mingeid asju vist võrgutama hakkama - kapsaliblikad, kitsed ja naabrikassid :/


ja no on ikka jama küll - kasvuhoonesse tahan enda ettekasvatatutest veel kindlasti 9 sorti tomatit panna, kuid mahub ainult 6.... :/