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Hi, misfits!  Today I want to introduce you to an overlooked and underappreciated character on this blog.  Everyone?  Take a good look at those photos up there, and say hi to Crap Table.

Hi, Crap Table!

Crap table is old and rickety and faux-ish wooden and scratched-up and borrowed, but it’s quite the trooper and it does the job.  In fact, the half-Jew in your BMG might even go so far as to call it a Real Mensch.

Real Crap Mensch Table.

Well, now that you all know Real Crap Mensch Table, I’d like to get to the real reason I called you all here today…

Real Crap Mensch Table has a serious wood glue problem, and this is an intervention.

No, wait, that wasn’t right…why were we here again?

Oh, right, we’re moonshining again!  Twist your arms, why don’t I?

You just know you’ve got some melon on its last legs sitting in your fridge taking up valuable space.  And that unstoppable Robocop garden mint (unsurprisingly, not the first time I’ve compared a plant to Robocop) needs its ranks thinned out SOMEHOW since apparently the cold weather is doing NOTHING to dampen its spirits (GOD COLD WEATHER WHY YOU SO LAZY YOU NO HELP ME NONE).

So why not do what we always do in times like these, Pinky?

What is it we always do in times like these, you ask?

Why, we band together and we moonshine!  We moonshine for all we’re worth.  We moonshine to prove to the bad guys–NAY–to ourselves, that we will not be defeated.  Because united we stand, divided we fall, but when we come together to moonshine, we stand up and then fall and then repeat the process again and again!

Kinda makes me tear up just thinkin’ about it.

**I’m linking to a reliable source for any optional special equipment or ingredients, and am telling you when there’s a  free alternative. Before settling, though, consider that most of this stuff is surprisingly dirt-cheap, SIGNIFICANTLY easier, and will last you.  Why not invest in your future as a slutty moonshiner?**

Homemade Watermelon Mint Wine
Makes 1 Gallon

Go Get:
a buncha water
3 lbs. honey or 6 cups sugar
4 lbs. watermelon cubes, seeded (yes, I am ruining your whore-tastic manicure)
1 cup packed mint leaves
juice of 3 freshly-squeezed lemons (don’t use the preserved stuff in the bottle)
1/2 cup strong black tea
1 packet wine yeast
OPTIONAL: 1 tsp. yeast nutrient
OPTIONAL: 1/2 teaspoon pectic enzyme (gobbles up the suspended pectin to prevent the formation of snotty-looking ropes and haze in your wine)

Special Stuff you’ll want to have on hand:
*A primary fermenter: 1 gallon glass jug, crock, or food grade bucket–recycled wine jugs are, obviously, perfect for this
*An auto-siphon with tubing for transferring the wine from the fermenter to the bottles without kicking up sediment; you can also just use about 4 feet of clear, plastic tubing if you’re willing to siphon manually.  If you REALLY don’t care about wine clarity or the potential for off flavors, you can use a kitchen ladle to separate wine from sediment, but you’ll need a wide-mouthed fermenter, like a bucket or crock.
*Bottles for the finished wine: 5 750-ml wine bottles (recycled is fine), or a 1 gallon wine jug, or swing-top beer growlers; if you’re not using wine bottles fitted for a screw top, make sure you have the corks for sealing them.  Sanitized, plastic 2-liter soda bottles aren’t ideal, but they’ll also work as long as you cover them to keep out light–you’ll need about 2 2-liter bottles
*A fine mesh sieve for straining the pureed fruit
*OPTIONAL: A hydrometer (not necessary, but it’ll help you figure out how alcoholic your wine is and how far along the fermentation is)
*OPTIONAL: Airlock (this keeps air from getting to your wine while still letting CO2 from the fermentation escape–you can also use plastic wrap and a rubber band to seal, though results are not as secure
*OPTIONAL: Rubber bung (heh heh…bung) to seal the fermentation jug (if you’re using one) and have a place to stick the airlock-if you’re using a fermentation bucket, the airlock can go into a pre-drilled hole in the lid. If you’re not using an airlock, do that plastic wrap/rubber band thing.

*OPTIONAL: Candy or meat thermometer (highly recommended)

Go Do:


Clean, rinse, and sanitize all tools, spoons, etc.–basically anything that is going to be touching the wine and isn’t getting boiled needs to be cleaned, rinsed, and sanitized.  See my post on doing that for the products and processes you’ll want to use.

Puree watermelon and mint in batches in a food processor.  The resulting mixture will be thin and soupy (about 9 1/2 cups).  Put it in a large pot with 2 cups water and all the honey or sugar.

Heat until very hot, but not boiling (185 degrees), and hold it at that temp for half an hour, stirring occasionally.  Meanwhile, boil a second pot of water and let it cool down to room temperature (70 degrees F).

Pour the hot fruit mixture through the fine mesh sieve into a sanitized bowl or pot.

Toss the pulp into the compost heap, or find a fun use for it and share your idea with the class.  Now stir in the lemon juice, tea, yeast nutrient, and pectic enzyme, if using.

Cool the mixture to room temperature (you can set the mix over an ice water bath, as shown, to speed the cooling process), and pour into the fermenter.

If the wine doesn’t fill the 1 gallon fermenter to within a few inches of the top, add water from the spare water pot (the one you boiled and cooled) and stir.  Take a reading with your hydrometer if you’re using one–write the number down for later (mine was 1.113).

Now take a half cup of the spare pot water and sprinkle on the yeast packet.  Let it sit for ten minutes to allow the yeast to reacclimate.  Then throw the yeast mixture on top of the wine mixture.  No need to stir, the yeast does a good job of that.

Now put in the rubber bung (heh heh) and airlock (or put on the lid and airlock, or use some plastic wrap secured with a rubber band).  Make sure you half fill the airlock with water to make it effective.  You may want to set the fermenter in a larger bucket in case there’s spillover during fermentation.  Put the whole deal in a dark, room-temp location.

Now we wait.  We let the yeast do their thing, periodically checking to make sure there’s still water in the airlock.  Over the next week or two, you’ll hear lots of bubbling and gurgling going on and will see bubbles coming out the airlock.  It’s a beautiful thing.  Then things slow down and yeast die and drop to the bottom of the fermenter–ah, sediment, can’t live with you, can’t live withou–actually, I just can’t live with you.

Anyhow.  If you were an advanced winemaker, you’d transfer the wine to secondary and tertiary fermenters, but it’s not strictly necessary, and I’d like to keep things simple for you beginners.  Leave the wine in that fermenter for about 2 months–the wine should have stopped fermenting and will hopefully have cleared itself (if you didn’t use pectic enzyme, or let the mixture boil, it may never clear completely).

At this point, a hydrometer really comes in handy to know how much sugar, if any, is left in the wine.  If the yeast have eaten all the sugar, you can safely bottle your wine.  Use this handy online calculator to figure out the final alcohol percentage of your finished wine.  You can test-sample, but fair warning, IT WILL BE HARSH AND PUNISHING, MISFITS.  Worry not, it shall improve immeasurably with time.  Just.  Like.  Us.

Now use your sterilized auto-siphon to transfer the wine from the fermenter (on a table or counter) to your sanitized wine bottles (on the floor), being sure to leave the sediment in the bottom of the fermenter.  If you’re using plastic tubing, set one end in the primary fermenter, the other end in your mouth–suck until the wine siphons up into the tube and quickly stick it into the secondary fermenter to catch the wine in time.  Then send me a video of you sucking on the tube.  If you’re ladling, well, ladle away!  You’ll have to leave enough space at the top of the wine bottles for sealing, about 2 inches.

Now seal using a corker if you’re fancy or a rubber mallet and some bravery if you’re not, or just apply the swing tops or screw-tops.  Put the containers back into a cool, dark location, stored sideways if you used corks, and let your wine age for a minimum of six months–a year is even better.

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Okay, so if this photo is looking familiar to you…congratulations!  You don’t have short-term memory loss!  The end.

I kid (well, not really about the memory loss thing, so if you got a little self-esteem boost from that, I’m letting you keep it).  If this photo looks familiar to you, it’s because I posted it last Friday, for Friday Food Porn.

The Boy eats this stuff with a spoon in front of the TV…you know, ’cause he’s hardcore.  I’m almost as hardcore…as I mentioned last week, I occasionally put out a jar of this stuff with a bag of tortilla chips and a blender of margaritas and call it dinner.

Which is totally acceptable, by the way, because Kate said so.  See?:

“Well, ummmm, sometimes you just need a Tortilla Chip and Margarita dinner. Here is an enabling moment – make some lacto fermented salsa and then you can feel downright righteous about them!

Kate just gets me, people.  Virtual pair of projectile fishnets slingshotted in Kate’s direction.  Which is what I do for people I like.  I throw my intimate apparel at them.  Naturally.

But there was another interesting comment in the mix.  Misfit jamaica-momma said:

“looks DIVINE!!!
recipe please??? & is there a way to veganize it?”

You know you cute lil’ misfits get anything you want out of me.  I CAN’T say no.

Truth is, you don’t need starter culture (whey) at all to make lacto-fermented pickles.  You can just add a little extra salt to speed things along, and then let lactic acid fermentation and healthy bacteria take their natural course.  It will take longer to pickle your food without the head start, but it works just the same.  A second option is using a vegetable starter culture instead of whey.  You can buy that here.

So what have we learned here today?  The BMG likes to put some spice in your life.  Also, I throw my underthings at people.  Oh, AS IF you’re surprised.

Lacto-Fermented Escabeche
Makes 3 quarts

Go Get:

6 jalapeno peppers, cut into thick slices (dial this number down if you don’t like spicy–as is, the recipe makes a medium-to-hot escabeche)
6 Tablespoons whey from drained yogurt (if you’re vegan or prefer not to use a dairy culture, try this vegetable starter culture. If you omit starter cultures entirely, up the salt and fermentation time.)
5 1/3 cups bite-size cauliflower florets
1 1/2 Tablespoons salt (if you’re not using whey or starter culture, increase this to 2 1/2 Tablespoons)
1 1/2 Tablespoons black peppercorns
2 heaping teaspoons dried oregano
1 large white onion, sliced thinly
5 cloves garlic, minced
6 large carrots, sliced into wheels

Go Do:

Toss all ingredients (except whey) together in a large bowl.  Allow everything to sit and “sweat” for a few minutes.  Now pack the veggies tightly into the jars and pour in 2 Tablespoons of whey per jar.  Top up the mixture with filtered water to cover.  Now place open Ziploc bags over the jars (open side up), and fill them with enough water to weigh the veggies down and keep them submerged.  When you have that right, seal the bags, cover the jars loosely with a towel, and let sit in a dark, room-temperature location.  Check the escabeche for sourness and texture daily–the carrots should still be snappy.  My escabeche is usually perfect after about 1 week, but your results will differ based on temperature and environment–if you’re not using any whey or starter culture at all, it will take longer.  Once it’s perfect, refrigerate the batch to slow fermentation and enjoy!  It’ll keep for about a year, and usually longer.

Note: If a little mold develops on top, don’t worry–this is normal.  Just skim it off, rinse and replace the bag, and keep fermenting.

Another note: When I want the flexibility of varying heat levels, I put varying amounts of jalapeno slices in each jar.  Then I label them accordingly: “Mild,” “Medium,” and “Oh Dear GOD.”

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Some misfits think they need a super-productive garden to make canning possible or worthwhile.  Not so, my spicy little dumplings, not so!  At least, not with pepper jelly.  Just a few cups of chopped peppers is enough to make a baker’s dozen of pepper jelly half-pints.

Now these half-pints are different from the half-pints that your Bad Mama Genny normally enjoys around here because they will not get you drunk and they do not possess bubbles.  If you’re doing it right, that is.  (Pepper jelly that gets you drunk is probably dangerous.  And a lot of fun.  But dangerous.  But, you know, still fun.)  But in any case, pepper jelly half-pints are still joyful half-pints indeed.

In fact, they got me so excited that I had to go play with those little fake baby bottles for dolls that you turn upside down and the orange juice and milk disappear and make it look like Baby drank it.

They’re very soothing.

So how would a misfit use pepper jelly?

I’m glad you asked!

Eat it with cream cheese or goat cheese and crackers, stir it into a sweet and spicy stir fry, baste grilled meats and sausages with it, make a totally different kind of PB & J or grilled cheese with it, melt it down and use it as the base for a KAH-razy cocktail, put it on a cheese plate alongside these pickled grapes, stir some into deviled egg filling, put it in tuna or chicken salad, load it into your kids’ water guns for playtime with higher stakes, bring it to parties, give it as gifts, mail it to other misfits…

BUT NO SEX PLAY.

Y’all hear me?  Pepper jelly is not for sex pla–

NO!  Bad misfits!  BAD!

No sex play.

A public service announcement from Bad Mama Genny.

Movin’ on.

(No sex play.)

Sweet and Hot Pepper Jelly (No sex play)
Makes 13 half-pints (if it’s too annoying to buy an extra 12-pack for a thirteenth jar you may not need, just plan on putting the extra in a cup or bowl for eating right away)

Go Get:
2 1/2 total cups minced sweet and hot peppers (for medium heat, I used 6 large jalapenos, no seeds or membranes, and the rest sweet peppers) (The mincing is best done in a food processor, once you’ve done the bare minimum at chopping and de-seeding them while wearing gloves or little plastic baggies on your hands)
12 cups sugar
3 cups white vinegar
1 cup liquid pectin, somewhere around 2 and a half pouches
6 drops green food coloring, optional

Go Do:
Get your jars heating and sterilizing–the dishwasher is ideal for this.  And start your boiling hot water bath in a large canning pot on the stove.

Okay, now:

Mix the peppers, sugar, and vinegar in a large pot (Dutch Oven size is just right).

Turn the heat to high and stir occasionally until the mixture comes to a full boil and sugar is dissolved.  Don’t breathe in the vinegar/pepper vapors if you can help it.  They are a perfect storm of pain and suffering.
Remove it from the heat, give it another stir, and add the pectin.  Now is when you’ll add the food coloring, if you’re using it.  You totally don’t have to.  I considered not, but the jam was a sickly yellowish color that, frankly, made me think of plasma in a jar.  In went the food coloring.

Now ladle it into those hot and ready jars (what?) and leave about half an inch of headspace.  Tap the jars onto the table to bring any air bubbles to the surface, where you can pop them with a wooden chopstick or something.

Put on the lids, screw the rings on just a wittle tight, and process them in the canner for 10 minutes (you may have to do this in two batches, depending on the size of your canner).  Let ’em sit for a day before putting them in your pantry, and I’d say give ’em two weeks before eating to let the pepper flavor really permeate.  But NO SEX PLAY!

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So do y’all remember the BMG’s cabbage patch?

Oh, come on, sure you do!

Precious!

Anyway, well, most of those got harvested, and while a few made their way into dinner, the vast majority were turned into homemade, naturally vegan, lacto-fermented kraut.

<Homer Simpson drooling sound>

Yes, that’s right–we’re up to no good with live cultures yet again in a new series I’m calling “FERMENTING IS FUN!”

Not really.  That makes it sound like one of those puberty videos you have to watch in your fifth grade science classes.

“Getting Down with Gonads!”

“Engorgin’ Sex Organs!”

“Chillaxin’ With Childbirth!”

“Are You There, God?  It’s Me, Menses.”

“A Peculiar Thunder Down Under.”

“Congratulations! As if Your Status as a Female Didn’t Already Disadvantage You Enough, You’re Now Both Fertile and Alluring and That Is About As Good for Your Future as Mixing Valium With Everclear Okay Have Fun Bye Bye!”

Right.  Back to fermentation.

This requires no vinegar, injects you with sexy, sexy probiotics, and tastes phenomenal.  The Boy and I like it as an appetizer with a little sharp cheddar, homemade sourdough, and homebrew.  But really, now, you misfits are creative.  You could do a whole host of things with it!

Said Whole Host of Things, if A Metric Whole Host Equals Ten

1. Grilled Cheese and Kraut

2. Pork Chops, Kraut, and Pink Applesauce

3. Hot Dogs and Kraut

4. Put it on your cat.

5. Make sauerkraut pierogi!

6. Best. Corned Beef Sandwich. Ever.

7. Put it on your mom.

7. Serve an unconventional pickle plate: pumpernickel, fermented kraut, smoked salmon, yogurt cheese, briny olives, pickled mushrooms

8. Bring a jar of it to a high school reunion.  Insist on introducing it to people and following up with vaguely German slurs and raucous laughter.  Bonus points if you never even went to that high school.

9. Kraut plus Shredded Swiss Cheese plus Potato Chips = Nommiful Nachos

10. Put it on your archenemy.

So really, you get the idea–eat it, enjoy it, or just put it on the stuff and/or people in your life.  Mmm…tangy!

Lacto-Fermented Sauerkraut
Makes 1 half-gallon crock/jar of tightly-packed kraut

Go Get:
2 small to medium cabbages
1 large white onion (optional: carrots and beets are fun additions, too)
1/4 cup whole Dutch caraway seeds (optional)
1/2 cup whey extracted from yogurt (instructions here) (wanna do this the vegan/dairy-free way?  See this post.)
2 Tablespoons sea salt

Go Do:
Shred the cabbage, either with a food processor or a sharp knife and cutting board.  Put it into a large bowl, then finely chop the onion and add it to the bowl.  Add in the caraway seeds, salt, and whey, and toss everything to combine.

Let mixture sit for 20 minutes, then start pounding it with a potato masher.  Pound until you get tired, then set it aside to rest for a few minutes.  Alternately pound and rest until the mixture is much reduced in volume and is yielding a lot of water.

It’s ready when you can pack the kraut down with the masher or a wooden spoon and liquid comes up to cover it, usually an hour.  When it’s ready, pile it into a half-gallon crock or jar, packing tightly as you go.

Press the top down.  If there’s enough liquid to submerge the vegetables, you’re golden.  If not, add some filtered water until they’re covered.  Now place an open Ziploc bag over the jar (open side up), and fill with enough water to weight the kraut down and keep it submerged.  When you have that right, seal the bag, cover the whole thing loosely with a towel, and let sit in a dark, room-temperature location.  Check the kraut for sourness each day.  Mine is usually at optimal sourness in 1-2 weeks, but your results will differ based on temperature and environment.  Once it’s perfect, refrigerate the batch to slow fermentation.  It’ll keep for about a year, and usually longer.

Note: If a little mold develops on top, you misfits shouldn’t worry about it–this is normal.  Just skim it off, rinse and replace the bag, and keep fermenting.

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Lalala, what a beautiful day, and what a nice tree, and WHAT THE HECK IS THAT ORB IN THE TREE?

OH DEAR GOD IT’S A PUMPKIN.

Apparently this wasn’t the only pregnant punkin action happening around here.

So I guess while things in Bad Mama Genny-land were busy storming and flooding and flaming and crying and power outaging and Xanaxing and funeral-ing and repressing and all kinds of oh hellz bellzing, your BMG’s fantastical mystery blue pumpkin plant was all, “Screw you guys.  I’m climbing a tree.”

What can I say?  Even my plants do their own weird, twisted, unnatural thing.

But, uh, if the following photos are any indication, this pumpkin won’t exactly be an anomaly:

And, uh, by the looks of this healthy leading edge, Destroyer Pumpkin has absolutely no intention of slowing its roll:

OMG LOLZ HI GUYS!

I will be picking pumpkins from a tree this year.  And, no, your eyes weren’t deceiving you–those WERE indeed tomatoes and cucumbers intertwining with the tree’s foliage.  That tree, man.

I’m just waiting for the rom-com version of this to come out.  It will, naturally, be titled, “There’s Something About Tree.”

UPDATE: Since this went live a few hours ago, I’ve gone back outside to stare at my pumpkin tree whilst grinning stupidly.  And have discovered that the pumpkin has sent out vines in another direction and CLIMBED A SECOND TREE.  There are also 7 additional pumpkins on the vine that I failed to count the first time.

Misfits?

If this works?

I will be the happiest BMG in all the land.

That is all.

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Every time your BMG (BNG?  Bad Nonna Genny for today’s recipe?) walks up to the front door, she’s bombarded with a cloud of basil ambrosia.  But she knows it won’t last forever.  Soon she’ll be wailing and gnashing her teeth and rending The Boy’s garments (what?  They’re not as cute as hers) because she can’t get fresh basil anymore.  But she will be encouraged to know that, despite the lack of basil ambrosia in her life, despite the fact that she seems to have reverted to speaking of herself in the third person, there is basilage to be had, and it’s as close as the freezer.

Pesto, peeps!  During the summer I make a fresh batch every week, which is about as long as it takes for the monster plants at the front door to become unwieldy again.  Then I drop it by tablespoonfuls onto waxed paper sheets, roll up the paper, bag it, and stick it in the freezer.  By the end of September, I’ve got rolls and rolls of pesto like herbaceous green button candy, and it sees me through until the next year’s plants kick into SEARCH AND FUCKING DESTROY mode.

I keep the pesto on the thick side–easy to spoon, and it stays concentrated so I can use it however which way I like.

SOME EXAMPLES OF HOWEVER WHICH WAY I LIKE:

*Folded full-strength into some softened butter for rolls
*Dropped into soup or stew for quick seasoning
*Thinned with a little pasta cooking water and tossed with your favorite noodles
*Under my arms–all-natural deodorant! (“Is she joking? I hope she’s joking.”)
*Creamed into mayonnaise and adorning a BLT
*Thinned out with some vinegar and drizzled over a salad
*As a cool hipster-y lip gloss (“Where is she going with all these body product jokes?”)
*Spread thinly onto a pizza crust in place of red sauce
*Whisked into scrambled eggs
*Layered in a tomato and mozzarella pie, topped with a biscuit crust
*As an all-natural, scented lube! (“Oh dear God.”)

Okay, so would you like to know how to execute this most marvelous and simple yet impressive feat of domesticity, or would you like your Bad Nonna Genny to give you increasingly more suggestive uses for pes–

–Oh, you’d like the recipe?  Okay, then.

5 Minute Pesto Buttons
Makes about 8 buttons, each button equal to approx. 1 1/2 tablespoons pesto

Go Get:
2 cups packed basil leaves
1/4 cup nuts (pine nuts are traditional, but I’ve used walnuts, almonds, pecans, sunflower seeds, etc. with great results–today I started with slivered almonds)
1/4 cup grated Pecorino Romano Cheese (BNG is never without it, parmesan is a good substitute)
2 cloves garlic, peeled
Salt ‘n Pepa (the hip-hop duo from the ’90’s, not the seasonings.  Okay, fine, I meant the seasonings.)
olive oil (this isn’t exact, but it’s usually around 1/4 cup)

Go Do:
Okay, now toss those basil leaves into the bowl of your food processor.

Now add in the garlic cloves, a few shakes of salt and pepper, and cheese.

Now toss those nuts into a dry skillet, turn the heat to medium, and agitate things around until it’s all toasty–shouldn’t take more than a minute, and they’re usually done when you start to smell them.  Observe!

Now drop in those nuts and give the food processor a few good pulses until everything’s all macerated.  Now start the motor running and slowly drizzle in olive oil through the feed tube in the top.  You should see things start to form a paste.  You can add a little more if need be, but I’d just take off the top and check before you do that, just to make sure the oil’s being incorporated.  When things form a loose paste, you’re done!  Check it for Salt ‘n Pepa (the seasonings, not the ’90’s hip-hop duo), and adjust accordingly.

Now put out a sheet of wax paper and drop the pesto by rounded tablespoonfuls onto the sheet, about 2 inches apart.  Lay another sheet of wax paper on top, lightly flatten the pesto mounds into thick, flat buttons for easier storage, and gently roll it up.  Pop the roll into a bag, stick it into the freezer, and rest easy, misfits.

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Okay, so maybe the pumpkin plant just has its own special maternal “knowing feeling” when she’s expecting…she develops an interest in crochet, becomes addicted to IKEA catalogs, cries for no reason, craves pickles and bone meal…but this is how WE know she’s pregnant.

Misfits have asked, “How do you know if a squash flower is going to produce fruit?”  Well, some squash flowers are male, and they’re really just there to get pollinators used to stopping by for a rub-down.  But some flowers will bear fruit, and this will be obvious.  No, really, it’s IMPOSSIBLE TO MISS.  Look just before the flower bud.  You’ll see a baby bump for sure.  And in the picture above, that little round ball just before the flower bud is going to turn into a magical sky blue pumpkin streaked with clouds.  Remember those seeds I was talking about?

This is, of course, barring natural disaster or squirrels, truly the most unnatural disaster of all (my new tactic: the soon-to-be-patented “Squirrel in a Jar”: fine fun for the whole family!).  The garden’s suffered this year due to alternating droughts and then severe floods.  It doesn’t just rain around here anymore, nooooo, it’s either dry and hot as Hades or IT’S A FRIGGIN’ MONSOON COMPLETE WITH HURRICANE-FORCE WINDS.  And last year, Monsieur Squirrel (yes, he is French, I just know these things), in the days before my soon-to-be-patented Squirrel in a Jar, managed to get his dirty little paws into EVERY butternut squash.  But didn’t the poor dear have a tummyache after eating all those squash, you ask?

Oh, no, not at all.  You see, he took only a few bites of each squash before leaving it like so much trash and moving on to defile a fresh one.

(“Squirrel in a Jar, Squirrel in a Jar, that’ll fix everything, it’s all gonna be okay, Squirrel in a Jar will know what to do lalalalalala…”)

Of course, squirrels have long marked my family as a target of special interest.

So, the point is, things happen and I may not get to see these punkins.  But this plant, true to the lore surrounding its origin, is hardy as heavens-to-Betsy and quite the sprawling misfit.  So let’s say it works out…should your Bad Mama Genny save seed and distribute it to some of you lucky vamps and vixens?

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