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Ping-Dan
Ready for the shiso seeds?
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"Michael" > wrote in message = ... > Ready for the shiso seeds? >=20 Michael, are you sending Dan green shiso seeds? I'm in New York and my green shiso has reached the end for the year. I managed to get a few small leaves but they are tough enough now that I had to shred them for use with my Hirame and Katsuo the last two days. This afternoon my wife will remove the tops and make shio-zuke with the seeds. Musashi |
"Musashi" > wrote in message om... "Michael" > wrote in message ... > Ready for the shiso seeds? > Michael, are you sending Dan green shiso seeds? Yes, need any? I'm in New York and my green shiso has reached the end for the year. Yea, mine are going to the brown, "making seed" stage of life. I live on a farm in piedmont NC so I have a few areas where I let the shiso go wild. I'll be havesting seed this weekend. The plants are all from seeds purchased in Kyoto about five or six years ago (how my time w/ Itochu seems to dim) at a garden store there. I managed to get a few small leaves but they are tough enough now that I had to shred them for use with my Hirame and Katsuo the last two days. This afternoon my wife will remove the tops and make shio-zuke with the seeds. Musashi |
"Michael" > wrote in message = ... >=20 > "Musashi" > wrote in message > om... >=20 > "Michael" > wrote in message > ... > > Ready for the shiso seeds? > > >=20 > Michael, are you sending Dan green shiso seeds? >=20 > Yes, need any? LOL. Mine have grown outside the garden and are all over the place = including the lawn.=20 >=20 > I'm in New York and my green shiso has reached the end for the year. >=20 > Yea, mine are going to the brown, "making seed" stage of life. I live = on a > farm in piedmont NC so I have a few areas where I let the shiso go = wild. > I'll be havesting seed this weekend. The plants are all from seeds > purchased in Kyoto about five or six years ago (how my time w/ Itochu = seems > to dim) at a garden store there. >=20 Oh that's nice. Mine are from from Hyogo-ken so they are probably = related to yours. I brought them back 5 years ago, and every year they naturally grow. BTW, I have finally succeed in growing Myoga here in NY, although the = deer target the leaves and stems. Also for the first time in 5 years the deer have been = "nibbling" at my shiso.=20 Musashi Musashi |
Musashi wrote:
> LOL. Mine have grown outside the garden and are all over the place including > the lawn. The red shiso I had overtook anything that in the 2' X 2' planter box. It also spread out into the lawn, but got mowed away. I found a seedling about 75' away from the box. > BTW, I have finally succeed in growing Myoga here in NY, although the deer target the > leaves and stems. Also for the first time in 5 years the deer have been "nibbling" at my shiso. That's funny. I had less problems with Japanese beetles eating the shiso this year.. but never deer or other animals. -- Dan |
"Dan Logcher" > wrote in message ... > Musashi wrote: > > > LOL. Mine have grown outside the garden and are all over the place including > > the lawn. As stated before we live on a farm and the free ranging chickens do a number on the shiso. Two patches are out of their area and are doing well but the patches within their roaming area are simply sticks w/o leaves or seeds. Guess I have chickens w/ good taste. |
Michael wrote:
> "Dan Logcher" > wrote in message > ... > >>Musashi wrote: >> >> >>>LOL. Mine have grown outside the garden and are all over the place >>> > including > >>>the lawn. >>> > As stated before we live on a farm and the free ranging chickens do a > number on the shiso. Two patches are out of their area and are doing well > but the patches within their roaming area are simply sticks w/o leaves or > seeds. Guess I have chickens w/ good taste. But will the chickens taste good? Will they have a minty-like flavor? -- Dan |
"Dan Logcher" > wrote in message ... > Michael wrote: > > But will the chickens taste good? Will they have a minty-like flavor? Four went into the freezer this afternoon. We keep four or five roosters around for Coq au Vin. Just not the same w/o a mature roo. Flock boss is pushing three and three quarters years now (no other roos are older than nine months) so I'm not sure what to do w/ him. His spurs are over three inches long but he is a sweetheart and has NEVER attacked anyone (why he is still alive, attack a person or another farm animal and a roo dies very quickly). Guess I'll let him stay around until the calcium in the layer feeds kills him. Strange thing but keeping a rooster w/ your hens (normal?) and feeding the flock layer feed is slowly poisoning your rooster with an excess of calcium. We're working on this w/ the sustainable ag group at the local ag college. Is that OT enough for a Sunday afternoon? Pigs go to the slaughter house tomorrow AM. Smartest domestic animal I've ever seen. Also one of the tastiest. A pig learns to use a nipple waterer after one demo, no other animal can even figure one out at all. Let's all say good bye to Pork Chop and BBQ, two good pigs. |
"Dan Logcher" > wrote in message ... > Michael wrote: > > But will the chickens taste good? Will they have a minty-like flavor? Four went into the freezer this afternoon. We keep four or five roosters around for Coq au Vin. Just not the same w/o a mature roo. Flock boss is pushing three and three quarters years now (no other roos are older than nine months) so I'm not sure what to do w/ him. His spurs are over three inches long but he is a sweetheart and has NEVER attacked anyone (why he is still alive, attack a person or another farm animal and a roo dies very quickly). Guess I'll let him stay around until the calcium in the layer feeds kills him. Strange thing but keeping a rooster w/ your hens (normal?) and feeding the flock layer feed is slowly poisoning your rooster with an excess of calcium. We're working on this w/ the sustainable ag group at the local ag college. Is that OT enough for a Sunday afternoon? Pigs go to the slaughter house tomorrow AM. Smartest domestic animal I've ever seen. Also one of the tastiest. A pig learns to use a nipple waterer after one demo, no other animal can even figure one out at all. Let's all say good bye to Pork Chop and BBQ, two good pigs. |
"Michael" > wrote in message ... Let's all > say good bye to Pork Chop and BBQ, two good pigs. Bought them mid April at about twenty pounds each. Forty dollars for each one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. I'll be picking up about 300 pounds of packaged meat on Saturday. The wife is now walking around calling me heartless. |
"Dan Logcher" > wrote in message = ... > Michael wrote: >=20 > > "Dan Logcher" > wrote in message > > ... > >=20 > >>Musashi wrote: > >> > >> > >>>LOL. Mine have grown outside the garden and are all over the place > >>> > > including > >=20 > >>>the lawn. > >>> > > As stated before we live on a farm and the free ranging chickens = do a > > number on the shiso. Two patches are out of their area and are = doing well > > but the patches within their roaming area are simply sticks w/o = leaves or > > seeds. Guess I have chickens w/ good taste. >=20 > But will the chickens taste good? Will they have a minty-like flavor? >=20 > --=20 > Dan Sometimes I roast a whole young chicken stuffed (read : packed) with = mint leaves. It produces a a very tasty moist succulent bird with a faint taste of = mint. Perhaps next summer I will experiment with a shiso stuffed bird. |
Michael wrote:
> "Michael" > wrote in message > ... > Let's all > >>say good bye to Pork Chop and BBQ, two good pigs. >> > > Bought them mid April at about twenty pounds each. Forty dollars for each > one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. > I'll be picking up about 300 pounds of packaged meat on Saturday. What's it cost to feed them for six months? So far, I see $80 spent. Assuming an average $3/lb for pork, you could realize a $700+ savings or profit. > The wife is now walking around calling me heartless. But she'll eat the meat, right? -- Dan |
"Dan Logcher" > wrote in message ... > Michael wrote: > > > "Michael" > wrote in message > > ... > > Let's all > > > >>say good bye to Pork Chop and BBQ, two good pigs. > >> > > > > Bought them mid April at about twenty pounds each. Forty dollars for each > > one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. > > I'll be picking up about 300 pounds of packaged meat on Saturday. > > What's it cost to feed them for six months? So far, I see $80 spent. > Assuming an average $3/lb for pork, you could realize a $700+ savings > or profit. Really don't save much if any money. Feed is about $100 (for both girls) for the six months + table and garden scraps. Also the fifty bucks worth of beer they had in the last month (ala Kobe beef). Basically I know EXCACTLY what went into these girls. The walks to the barn each morning and afternoon weren't too bad except during the hurricaines when I came back looking like a drowned rat. Mine is a hobby farm so profit isn't really necessary but extremely high quality is not only possible but required. Getting the two girls into the trailer was much more interesting than I wished. I spent three hours Sunday afternoon trying to do it by myself. My eighty five year old uncle came over Monday AM, made a few changes (pigs won't climb a ramp w/ holes..who knew) and had them in the trailer in less than ten minutes. Foie gras is something else we produce for our own consumption. There are only two foie gras farms in the US and strangely the way I learned to make/force foie gras was from the PETA website. We only make four or five livers per year (not a real heart friendly product) but very much enjoy them. > > > > The wife is now walking around calling me heartless. > > But she'll eat the meat, right? Oh yes, she'll eat them up. But...I can put her off it by saying something like "doesn't BBQ (name of a pig) taste good w/ gravy?". My youngest daughter has never had a problem with eating our animals but my oldest is almost a vegan...teenagers, what can I say. The youngest is twelve so all this will change next year when she becomes the lost group of people...teenagers. The eggs from our free range chickens are so good I couldn't change the family back to grocery store stuff now but eating one of the hens is difficult for everyone. Makes great chicken and dumplings but knowing it is one of the hens that runs to meet you in the afternoon while walking the dog, well I don't think many people could not say a little prayer before digging in. Hens go into the pot when they stop laying, it's a farm not a resthome. |
"Dan Logcher" > wrote in message ... > Michael wrote: > > > "Michael" > wrote in message > > ... > > Let's all > > > >>say good bye to Pork Chop and BBQ, two good pigs. > >> > > > > Bought them mid April at about twenty pounds each. Forty dollars for each > > one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. > > I'll be picking up about 300 pounds of packaged meat on Saturday. > > What's it cost to feed them for six months? So far, I see $80 spent. > Assuming an average $3/lb for pork, you could realize a $700+ savings > or profit. Really don't save much if any money. Feed is about $100 (for both girls) for the six months + table and garden scraps. Also the fifty bucks worth of beer they had in the last month (ala Kobe beef). Basically I know EXCACTLY what went into these girls. The walks to the barn each morning and afternoon weren't too bad except during the hurricaines when I came back looking like a drowned rat. Mine is a hobby farm so profit isn't really necessary but extremely high quality is not only possible but required. Getting the two girls into the trailer was much more interesting than I wished. I spent three hours Sunday afternoon trying to do it by myself. My eighty five year old uncle came over Monday AM, made a few changes (pigs won't climb a ramp w/ holes..who knew) and had them in the trailer in less than ten minutes. Foie gras is something else we produce for our own consumption. There are only two foie gras farms in the US and strangely the way I learned to make/force foie gras was from the PETA website. We only make four or five livers per year (not a real heart friendly product) but very much enjoy them. > > > > The wife is now walking around calling me heartless. > > But she'll eat the meat, right? Oh yes, she'll eat them up. But...I can put her off it by saying something like "doesn't BBQ (name of a pig) taste good w/ gravy?". My youngest daughter has never had a problem with eating our animals but my oldest is almost a vegan...teenagers, what can I say. The youngest is twelve so all this will change next year when she becomes the lost group of people...teenagers. The eggs from our free range chickens are so good I couldn't change the family back to grocery store stuff now but eating one of the hens is difficult for everyone. Makes great chicken and dumplings but knowing it is one of the hens that runs to meet you in the afternoon while walking the dog, well I don't think many people could not say a little prayer before digging in. Hens go into the pot when they stop laying, it's a farm not a resthome. |
Michael wrote:
> "Dan Logcher" > wrote in message > ... > >>Michael wrote: >> >> >>>"Michael" > wrote in message ... >>> Let's all >>> >>> >>>>say good bye to Pork Chop and BBQ, two good pigs. >>>> >>>> >>>Bought them mid April at about twenty pounds each. Forty dollars for >>> > each > >>>one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. >>>I'll be picking up about 300 pounds of packaged meat on Saturday. >>> >>What's it cost to feed them for six months? So far, I see $80 spent. >>Assuming an average $3/lb for pork, you could realize a $700+ savings >>or profit. >> > > Really don't save much if any money. Feed is about $100 (for both girls) > for the six months + table and garden scraps. Also the fifty bucks worth of > beer they had in the last month (ala Kobe beef). I go thru $50 in beer a month.. I guess I'm Kobe Dan. What's the beer do for the pigs? > Foie gras is something else we produce for our own consumption. There are > only two foie gras farms in the US and strangely the way I learned to > make/force foie gras was from the PETA website. We only make four or five > livers per year (not a real heart friendly product) but very much enjoy > them. PETA! WHo thought they could be useful. > The eggs from our free range chickens are so good I couldn't change the > family back to grocery store stuff now but eating one of the hens is > difficult for everyone. Makes great chicken and dumplings but knowing it is > one of the hens that runs to meet you in the afternoon while walking the > dog, well I don't think many people could not say a little prayer before > digging in. Hens go into the pot when they stop laying, it's a farm not a > resthome. My best egg memory is from my cousin's house in Holland. They had several egg laying chickens and we'd go out each day to find them. The were the best tasting eggs I've ever had. -- Dan |
Michael wrote:
> "Dan Logcher" > wrote in message > ... > >>Michael wrote: >> >> >>>"Michael" > wrote in message ... >>> Let's all >>> >>> >>>>say good bye to Pork Chop and BBQ, two good pigs. >>>> >>>> >>>Bought them mid April at about twenty pounds each. Forty dollars for >>> > each > >>>one. Six months later Pork Chop was 290 pounds and BBQ was 190 pounds. >>>I'll be picking up about 300 pounds of packaged meat on Saturday. >>> >>What's it cost to feed them for six months? So far, I see $80 spent. >>Assuming an average $3/lb for pork, you could realize a $700+ savings >>or profit. >> > > Really don't save much if any money. Feed is about $100 (for both girls) > for the six months + table and garden scraps. Also the fifty bucks worth of > beer they had in the last month (ala Kobe beef). I go thru $50 in beer a month.. I guess I'm Kobe Dan. What's the beer do for the pigs? > Foie gras is something else we produce for our own consumption. There are > only two foie gras farms in the US and strangely the way I learned to > make/force foie gras was from the PETA website. We only make four or five > livers per year (not a real heart friendly product) but very much enjoy > them. PETA! WHo thought they could be useful. > The eggs from our free range chickens are so good I couldn't change the > family back to grocery store stuff now but eating one of the hens is > difficult for everyone. Makes great chicken and dumplings but knowing it is > one of the hens that runs to meet you in the afternoon while walking the > dog, well I don't think many people could not say a little prayer before > digging in. Hens go into the pot when they stop laying, it's a farm not a > resthome. My best egg memory is from my cousin's house in Holland. They had several egg laying chickens and we'd go out each day to find them. The were the best tasting eggs I've ever had. -- Dan |
"Dan Logcher" > wrote in message ... > Michael wrote: > > > "Dan Logcher" > wrote in message > > ... > > > >>Michael wrote: > > > Really don't save much if any money. Feed is about $100 (for both girls) > > for the six months + table and garden scraps. Also the fifty bucks worth of > > beer they had in the last month (ala Kobe beef). > > > I go thru $50 in beer a month.. I guess I'm Kobe Dan. What's the beer do > for the pigs? Adds a special taste due to the maltose in beer. Only malted items have that type sugar (far as I know anyway). Know for sure that the pigs are a happy bunch that last month. They get a quart apiece each evening for at least the last three weeks on earth. Finding someone who will process pigs is getting more difficult each year. > > > Foie gras is something else we produce for our own consumption. There are > > only two foie gras farms in the US and strangely the way I learned to > > make/force foie gras was from the PETA website. We only make four or five > > livers per year (not a real heart friendly product) but very much enjoy > > them. > > > PETA! WHo thought they could be useful. And they didn't even answer my email thanking them for their help and education. |
Michael wrote:
> "Dan Logcher" > wrote in message > >>PETA! WHo thought they could be useful. >> > > And they didn't even answer my email thanking them for their help and > education. HA HA! Sore loser! -- Dan |
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