Re: Holiday Food

Right this time of year. From about 2 weeks before christmas till mid-February I will pick probably 2 bushels of oranges and tangelos, and another bushel of lemons and lime. But these are not keepers. From March to late-October, all gone. Even Florida's 10 zillion grove stores all close around easter and don't re-open until the Hamlin oranges are ready in October-November.

Back when we had a grapefruit tree, I froze about 40 gallons of juice every year. But the tree, which was about 40 years old, went into decline and was dying of old age when we had the yard guy cut it down. That was a huge tree, however, about 30 feet high with a 30 foot spread. It probably produced more than 200 fruits a year before it ran out of gas. I was sorry to see it go, but, no, I don't want to replace it.

On Monday, December 29, 2003, at 07:38 PM, Pamela J. Evans wrote:

Really! And you live in Florida - you can pick fresh citrus right of the
tree! My Nana's people were PA Dutch but I can't stomach cabbage,
especially cooked - revolting stuff. Now scrapple on the other hand -
major yum. Haven't had it in over 20 years and can still taste it.


---------- Original Message ----------------------------------
From: "Kitty" <kmrsy@comcast.net>
Reply-To: gardenchat@hort.net
Date: Mon, 29 Dec 2003 19:52:35 -0500

Why you old sauerpuss! Why would anyone drink brine for breakfast? I'll
stick with rosehips fro Vitamin C, thanks.
Kitty
----- Original Message -----
From: "james singer" <jsinger@igc.org>
To: <gardenchat@hort.net>
Sent: Monday, December 29, 2003 5:11 PM
Subject: Re: [CHAT] Holiday Food


They ferment it in brine [kosher or rock salt and it's own juice]. Did
you know that you can buy the "juice" in little bottles [one assumes]
for breakfast? Personally, I like sauerkraut, but none of my wives have
[maybe that's why the marriages sauered?]. And it is high in vitamin C.


On Sunday, December 28, 2003, at 10:01 PM, Kitty wrote:

I like cabbage in soup where it's more dilute as opposed to cabbage
the way
it is served w/corned beef. But whatever it is they do to make it into
sauerkraut is just, well, distasteful. I suppose there's a Rosen's in
Indy,
but I'm not that desperate for good rye to go that far.

Wonderful that Bill brought you the bouquet, very thoughtful.

Kitty

----- Original Message -----
From: "Bonnie & Bill Morgan" <wmorgan972@ameritech.net>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 9:27 PM
Subject: RE: [CHAT] Holiday Food


Kitty, Bill's family (German heritage through and through) fixed
corned

beef

and cabbage, rather than sauerkraut.  Is that more appetizing?
Personally

I
only like the corned beef and can do without the sauerkraut or the
boiled
cabbage. But, if it makes Bill happy...it's such an easy thing to do
anyway, I will do it for him. (I forgot to mention he bought a
Christmas
bouquet with pink roses and alstromeria and cedar boughs. He's always
doing
something nice for me, so I don't have any problems doing things he
likes
too.)

Kitty, is there a Rosens left in Indy? All the Rosens in Indy that I
remember have all been closed or are something else now. Did they go
out
of
business? They had great iclairs, too!

Blessings,
Bonnie (SW OH - zone 5) Missing some of my Hoosier roots.... :>)

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf
Of Kitty
Sent: Saturday, December 27, 2003 3:10 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] Holiday Food

Around here I have heard of eating Corned Beef as a New Year's dish,
which
would be fine by me except that since this is a very German area, they
also
insist on sauerkraut being served with it. Yuk and Peeeee--yewwwwwww.
Also,
you can no longer get a garlic-cured corned beef brisket here. They
put a
few seeds and spices in a sealed packet rather than allow it to
marinate.

Kitty, who yearns for real rip-your-teeth-out Rosen's Rye Bread!


----- Original Message -----
From: <Aplfgcnys@aol.com>
To: <gardenchat@hort.net>
Sent: Saturday, December 27, 2003 2:37 PM
Subject: Re: [CHAT] Holiday Food


In a message dated 12/26/2003 7:55:21 PM Eastern Standard Time,
Zemuly@aol.com writes:


Our New Year's good luck meal is black-eyed peas cooked with hog
jowls
(jawbones) for luck, collard greens with ham hocks (for money),
potato
salad, corn
All that sounds great to me, but in our household the tale was that
the
more
black-eyed peas you ate on New Year's, the more money you would have
in
the

coming year.  Ergo, the only dish served was a large pot of b-e
peas.  I

still
make them every year - guess I don't eat enough, though. Auralie

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Island Jim
Southwest Florida
Zone 10

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--
Pam Evans
Kemp TX/zone 8A



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Island Jim
Southwest Florida
Zone 10

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