Cucumber Vodka

1. Peel, seed, and roughly chop 1 large garden or English (hothouse) cucumber.
2. Put chopped cucumber in a large glass container with a tight-fitting lid.
3. Pour 1 750-ml bottle of vodka over the cucumber. Seal and let sit at least three days and up to two weeks (any longer and the vodka will take on the slight bitter taste of even peeled cucumber).
4. Strain vodka back into its original bottle (I suggest clearly labeling the bottle to avoid cocktail confusion). Discard or eat the "pickled" cucumber.

From:

http://localfoods.about.com/od/drinks/qt/cucumbervodka.htm

Gardening

Spring 2013

3/17/2013:  Planted Blackhawk Lettuce Mix in Row 1, Five Color Silverbeet Botanical Interests Swiss Chard from Blackhawk (one row), Yukon Gold, Red Norland and Adirondack Blue Potatoes (2 rows).

Beans Apr 15
Cucumbers Apr 20
Eggplant May 1
Lettuce Mar 1 - Apr 1
Okra May 1-31
Peppers May 1
Potatoes Feb 1 - Apr 1
Squash Apr 15 - May 15
Swiss Chard Mar 15 - May 1
Tomatoes Apr 20 - Jul 15


Fall 2012
Row 1 - Ferry-Morse Red Sails Leaf Lettuce (9/2 or so)
Row 2 - Blackhawk Hardware Bulk Seed: Mesclun (9/2 or so)
Rows 3 thru 5 - Ferry-Morse Detroit Dark Red (Morse's Strain) Beet (9/2 or so)
Rows 6 thru 7 - Ferry-Morse Tall Top Early Wonder Beet (9/2 or so)
Rows 8 thru 9 - Burpee Red Cord Chantenay Carrots (9/10)
Rows 10 thru 11 - Burpee Nantes Champion Hybrid Carrots (9/10)
Rows 12 thru 13 - Burpee Granex Hybrid Onion (9/10)
Rows 14 thru 15 - Ferry-Morse Evergreen Bunching Onion (behind tomato cage area running parallel to fence.  These seeds are not fall certified.) (9/10)

Carrrots:  Nantes and Carnival Blend are good.

Lettuce: Red Sail is great, Black Seeded Simpson is good.

Beet: Detroit Dark Red is good.

Eggplant: Dusky is great.  Very prolific.  Regular, boring variety.

Cucumber:  Marketmore is good.  Basic, salad style cucumber.  Good for sandwiches.


Fall Crop

Asparagus (crowns)....................Nov. 15-Mar. 15
Garlic................................After First Frost, October/November 
Beets.................................July 15-Aug. 1-15
Broccoli..............................July 15-Aug. 1-15
Cabbage (plants)......................Aug 1-15
Collards..............................July 15-Aug. 15
Cucumbers, pickling...................Aug. 1-15
Cucumbers, slicing....................Aug. 1-15
Kale..................................Aug. 15-Sept. 1
Lettuce (leaf)........................Aug. 1-Sept. 1
Lettuce (head)........................Aug. 15-31
Onions (seed).........................Sept. 1-30
Onions (sets or plants)...............Sept. 1-15
Radishes..............................Aug. 15-Sept. 15
Radish, Diakon........................Aug. 15-Sept. 15
Spinach...............................Aug. 1-15
Squash, summer........................Aug. 1-15
Squash, winter........................Aug. 1-15
http://www.ces.ncsu.edu/depts/hort/hil/pdf/hil-8103.pdf

http://www.ces.ncsu.edu/depts/hort/hil/ag-06.html

Shrub Problems
Our Camelias (and other shrubs) have aphids, scale, and sooty mold.
Ferti-lome Tree & Shrub Systemic Insect Drench used at base and  Bonide System Insect Control spray.
Used 3oz/Gallon ratio for the Ferti-loam and a 2 TSP./Gallon ratio for the Bonide.
Used Ferti-lome on the Camelias only from left clockwise until next to last one, which we skipped.
Used the Bonide with all shrubs (except the very back area near the Rhododendrons which was hard to reach).

Wine

Some good ones Wendy had on her iPhone:

Banshee GSM
St. M Reisling
Trapiche Malbec


Also the guegenenheim malice at brixx is good.

Trader joes cab pretty good for the price.



Jan 26 2012:  Bodega Norton Reserva 2008 Malbec was quite smooth.

Jan. 6 2012:  Brennan brought over a very nice Alterra Howell Mountain Cab 2006.  About $17-20 and very smooth.  Also we finished off the Montes Classic Series Cab 2009 that was almost it's equal.  Not sure where that one came from.

Step Rd 2006 Shriraz - Awesome!  (As good as Blue Eyed Boy but less than half the price, recommended by a manager at Total Wine over Blue Eyed Boy)

Cheese

Harris Teeter Cheeses:
Saint Albray - Good soft cheese, but a bit pricey for the quality

Trader Joes Cheeses:
Delice De Bourgogne Triple Creme - Awesome

Earth Fare Cheeses:

Carr Calley 8 Year Cheddar - ok
Beemster - Pretty Good
Cambozola German Blue Brie - Awesome

Cambozola Black Label Blue Cheese - Awesome
Cypress Grove Chevre Purple Haze - Very Good
St. Croix Gruyere - ok

Music Theory

The Major Chords
C, F, G (all white keys)
D, E, A (middle black)
D flat, E flat, A flat (mirror image of D, E, A with white key center)
B (wbb), B flat (bww), G flat (bbb).  These are the "oddballs".

http://www.youtube.com/watch?v=XI4v4ttB2u8

First Scales To :Learn:
B, F# and E Major (less black keys = harder for proper technique!?)

http://www.pianostreet.com/smf/index.php?topic=44950.msg490413#msg490413

My favorite music theory link(s):

Ricci Adam's Musictheory.net

The chords are made with the ODD numbers in the scale! (Noah Adams, Piano Lessons)


More to come...

Grilled Zuchinni/Squash/Eggplant

4 ounces balsamic vinegar
8 ounces vegetable or canola oil
4 ounces olive oil
1 clove of garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
salt and pepper to taste

This makes enough marinade for 4 or 5 squash.  The marinade can be recycled once...
Whisk the mixture except for the oils in a large bowl.
Slowly whisk in the oils.
Adjust seasonings as desired.
Marinade sliced zuchinni/squash/eggplant in the refrigerator for 30-60 minutes.
Grill on high heat, making sure to let as much marinade as possible drain off to avoid flareups.
Cook on each side for 2 or 3 minutes, turning once or twice.
Remove from heat and serve, any leftovers can be refrigerated or frozen for later use on sandwiches.

Basic Hummus Recipe

1 lb bag dried chickpeas
4-6 cloves garlic
raw or pickled jalepenos
1 tsp cumin (or more to taste)
1 tsp corriander (or more to taste)
ground pepper (to taste)
1/2 cup lemon juice (about 3 medium lemons)
1/2 cup apple cider vinegar
1/2 can of tahini
1 Tbs. Olive Oil

Wash, rinse and drain the chickpeas, and repeat.
Soak at least 8 hours (overnight is best) in 10 cups water.
Wash, rinse and drain the chickpeas, and repeat.
Bring 10 cups of water and the chickpeas to a boil.
Turn to low and simmer for 90 minutes.
Rinse and drain the chickpeas.
Add the chickpeas, and all the ingredients except tahini and olive oil to a large food processor.
Puree the mixture 5 minutes or so.
Add the tahini and olive oil and continue to puree until to the desired consistency, about 5 minutes more.
Add 1 to 3 Tbs. olive oil or water to make it consistency of soft cream cheese.

* Based on Vegetarian Times September 2010 issue (page 40) combined with a recipe provided by a friendly cashier at Park Road Books.