Monday, November 23, 2015

Homemade Yogurt

There are so many ways to make yogurt. The basics are: Warm milk to 110F (hand warm), stir in some thinned yogurt from the store or a previous batch, keep at about 100F until it gels.
Sounds simple. But. There's the right way, the wrong way and My Way:
I add dry milk to whole milk (to thicken the end product), then heat it to 180F for 30 minutes (to denature the proteins, and double pasteurize it) in a pot inside another pot filled with water (water jacket), then take it out of the water jacket and cool it in a sink of cold water to 110F, add a small amount of yogurt (thin this with some of your heated milk so that it's not lumpy), stirring thoroughly. At this point you can pour it into jars and put it back into the water jacket (110F). Put it in a warm place. I put mine on a heating pad set on low, but used to use a cooler with another jug of hot water, and also have used the oven with the light on. After a period of time, 4-12 hours, it will have gelled enogh tht a knife will cut it. Cool it again in a sink of cold water and refrigerate. You will find your own way; it is a very forgiving food. The favorite so far is a yogurt that looks almost slimy and even snotty. However the taste is so good that the children ask for it without any additions. Weird, hunh?
You don't have to add dry milk, but doing so makes an almost greek yogurt. The heating to 180F also makes it thicker, but if you buy pasturized milk you can skip that too. Pouring into containers makes it easier to handle. If you have a sous vide setup you can put it in ziplock freezer bags and keep it at 110F until it gels.I have made it without the pot-in-pot water jacket, so you can skip that, too. Go back to basics, or rather start with the basics: 110F, add yogurt and keep warm until it gels. Folks used to make it from any old milk, poured into a leather sack and taken to bed. In the morning it was yogurt! Enjoy the process. Anything that comes out will be edible, so consume your mistakes. The fun is in the journey! Then think about making Brie, which is almost as easy!

Thursday, October 09, 2014

Hog Butchering: Offal List

Well, I couldn't find this listed anywhere on the Web, so I compiled my own list. 
These are my requests to the butcher who is processing a pig for us.  I included diagrams (unattached), so he could see where the parts are.  We'll see whether I get what I want. He's only used to cutting meat, so this is a lesson for him and I expect him to charge us for his education. Large animal dissection is not an easy thing when you are up to your ears in guts and have little ideas what you're looking for. In addition to his finding the parts, he'll have to process, cut, vacuum pack and label them.

Pork parts, each item vacuum packed, labeled, as noted:

·      Head:    Split in half, packed separately
Ears, cut off, packed together
Tongue, deeply cut
Brain, halves packed separately
·      Feet, packed in pairs
·      Hocks, with scraped skin
·      Tail, skinned
·      Skirts/diaphragm, both thin and thick, and pads, in medium portions
·      Trimmings not used for sausage
·      Bones, all, un-scraped, in medium sized bundles, large bones split and/or cut into pot sizes
·      Fat, all, whatever is not needed for sausage, in medium sized portions
·      Caul fat, in small, ±1 foot, portions (also called lace fat, wrapped around organs)
·      Skin, scraped of hair and packed in medium sized amounts
·      Organ meats, packed separately by type, labeled:
o  Thyroid: at neck, below voice box, one on either side of, and bridging, bronchia, dark colored, see diagrams
o  Pancreas, if large, pack in lobes: long, dark, crossways of the body, under liver at the stomach toward the spine and kidneys, see diagrams,
o  Spleen, cut in medium sizes, packed separately: a long, dark, organ, wrapped around and under stomach, see diagrams
o  Thymus, not usually found in adults: two smallish, dark organs, beside the bronchia or in the front of the chest just under the ribs, see diagrams
o  Liver, unsliced, packed in lobes
o  Kidneys, one per pack, two if small
o  Heart, whole
o  Lungs, without bronchia, cut in lobes, packed separately
o  Stomach, packed in medium portions
o  Testicles or uterus and ovarian structures
o  Penis
o  Blood, coagulated, in quarts/half gal portions, in blocks or large cups

o  Tripe, cleaned, packed in medium portions

Friday, October 12, 2012

Best Gluten Free Rice Bread

Dry Ingredients (Mix thoroughly):
(You can pre-mix this to have on hand)

2 cups/320g        white rice flour
; prefer Goya Enriched
(can sub another flour: up to 1/2 by Weight)
1 cup/122g         tapioca starch or 1/2&1/2 with Expandex*

½ cup/62.5g       cornstarch 

2/3 cup/45g        powdered dry milk

½ cup/112.5g     sugar
1/2 T                  salt (=1.5 tsp)

Add just before making and mix in thoroughly:
1/2 T                xanthan gum

1/2 T                guar gum*
1 tsp                 psyllium powder*(or Metamucil)
1.5 Tbs            dry yeast 

Liquid (Mix separately and thoroughly):
4/200-230g        eggs, large, beaten well (weigh eggs)

1.5 cups/354g    warm water
3-4 T                  corn oil (It’s still good without)

1 tsp                   vinegar
  • Use a good stand mixer, oven thermometer and instant-read thermometer.
  • Weigh dry ingredients (and eggs) instead of using volume measures!   
  • All ingredients at room temperature.
  • Mix liquids thoroughly and add to thoroughly mixed dry ingredients.
  • Whip until stiff peaks form: 10 minutes (can’t overmix)
  • If it’s too thin to whip properly add a bit more starch.
  • Put into greased regular bread pans.  It will fill the pan.
  • Level with a wet spatula; spray with oil to keep top moist.
  • Let rise until just domed; it will rise a lot in the oven.  If it over-rises it will overflow! Re-mix and replace in the pan to re-rise.
  • Bake 50+ min. at 350 degrees. When making multiple loaves gently rearrange for even baking.
  • Bake until the middle is 205F. If it gets too brown, cover with foil.
  • Close to the end of baking turn it on its side to set the middle. 
  • Remove from the pan and leave in the oven on its other side so it will cool slowly.
  • If thermometer or probe shows a wet interior, leave in oven on 250-300F for a while; retest until drier.
  • Makes good rolls! Cook on parchment or greased pan.
April 2013 Notes:
  • You can substitute almost any other GF Flour for the rice flour up to 1/2 by Weight.  Teff flour makes it 'wheatier'.
  • I haven't yet tried substituting other starches, but you could try the same thing: 1/2 by weight.
  • Expandex may not be necessary. Experiment!
  • Goya brand is the only Enriched Rice flour I have found. Iron deficiency often goes with Celiac.
  • Beating into whipped cream texture is KEY!  See the pictures.
  • Pans with just crisco work well, rarely stick.
  • Don't let it over rise!  It doesn't help the texture.
  • I have had to extend the baking time
  • I've been making 'mixes' of the dry ingredients so I can throw together a couple loaves quickly.
  • Add the gums and yeast just before you make your loaf, not to any 'mixes' you'll store.  They don't like air exposure and won't work as well.
  • I mix my wet ingredients separately and thoroughly.  When I make multiple loaves I mix separate containers for each loaf.
  • Doubling the recipe is not recommended.
  • Timing is everything: in mixing and in baking.  Experiment for yourself.  I'm happier with a darker loaf and a firmer, drier middle than a paler loaf and moist middle. Over 200F in the middle is optimal. Under will be soggier.
  • Slice it after cooling and put in the freezer.  Take out just what you'll use in a couple days.  I've never had it mold, even in a week. When I make multiple loaves I freeze them whole.
  • Failures make good breadcrumbs!
*My changes to the original recipe. Expandex is modified tapioca starch bought on the internet, supposed to help GF breads rise.  Psyllium powder can be bought @ Whole Foods type stores in the digestive area; use Metamucil as a substitute. Combination of Expandex, gums and psyllium mimics gluten.

Thursday, October 04, 2012

Mushroom Season!

Pholiota has fruited up on a recently downed river birch. I checked out their edibility and got mixed results.  Some say they're edible and good, others say they're edible but insipid and then some say they'll make you sick if you eat them with a meal with alcohol.  Several call them poisonous.  Hmmm.  I think I'll forgo them since I'm heading to DC to celebrate my brother's birthday.

Sunday, September 30, 2012

Gluten Free Tomato Soup

Extra Thick, 

2 cans (or equivalent)       Tomatoes, peeled, & diced or crushed,
                                         drain & save juice
1 T                                    Salt
1 t                                     Pepper
2T                                     Italian dressing or any vinaigrette
                                          dressing or dry mix. 
2 cans                               Tomato juice or V8
1/4 C                                Corn starch (or any thickening starch)
1 C                                   Milk or cream to taste

*      Simmer tomato pulp and 1/2 of the juice
*     Add spices to taste.
*     Mix starch and 1/4 of the cold juice to a slurry.
*     Add cold starch slurry to simmering tomatoes.  Stir a lot to ensure even distribution.
*     Assess whether you need more thickening.  
*     If you're going to add milk before serving make it extra thick.  Use the rest of the juice and more starch, a tablespoon at a time. Or use the rest of the juice to thin out the soup.  It will thicken more as it cools, and even more if you reheat it.

Wednesday, September 19, 2012

Best Gluten Free Bread (so far)

This recipe from is 2/3 rice flour an 1/3 tapioca starch. (
I used half xanthan gum and half guar gum rather than all xanthan gum and added a teaspoon of psyllium powder. I also used half Expandex and half regular tapioca starch.  I think that the whipping the batter into a 'whipped cream' state was the main reason it has such a tight texture, though the psyllium and split gums may have helped keep the loaves from collapsing.  The recipe almost fills a regular loaf pan, and the rise only adds a little more volume, but the oven spring really jumps it up!  They didn't shrink after cooling, though I did put them on their side for the initial cooling, removed them from the pans and left them in the oven to slow-cool.

This is the best I've done so far. It toasts well and tastes very good.  I'm going to tweak the buckwheat recipe next. (Did 2 more loaves... same great results!)

Motherhood for Ms Barnevelder!

Ms Barnevelder hatched out a few chicks who didn't survive, sadly.  Undeterred she got right back up and set for another 21 days... Success!  She's now the proud mama to 6 biddies, one of whom is a teensy Serama.  Congratulations, Ms B.

Here is Ms Cuckoo Maran with her 13 biddies and Ms Barnevelder #1 with her surviving 4 chicks.  Ms Maran and Ms Silkie hatched chicks at the same time in adjoining boxes.  Chicks and Mamas bond even before hatching to their peeps and clucks... and these chicks couldn't tell which Mama was theirs.  Mama wars ensued, with little Ms Silkie loosing all but two babies.  Ms Maran is quite capable of mothering all, and the babies sleep with her at night.  Many of my chicken co-mother chicks, especially silkies, who will co-brood a nest and then share the biddies.

Wednesday, August 29, 2012

Macks (Max) is home again

Our Max is home again.  He ran with his Lady Love, Nala, and swam the swollen Appomatox.  She swam back and he was wise enough not to risk the river a second time.  Luckily the Cumberland County Animal Control men saw him and took him, soaking wet, back to the pound.  John Sullivan recognized him from 8 years ago when he ran with deer dogs.  They read his chip.
A very nice couple saw Max and the Pound-men and called Karla Wilson, our niece, at Trueheart Kennels, and then called us.  Karla posted it on Facebook about the time we called the Cumberland pound.
We talked to Mr Sullivan just as he was about to look up Max's chip number.  He told us he knew it was Max and we could come get him, reminding us about the incident long ago.  He didn't charge us for picking Max up and even said he'd meet us at the Bridge into Farmville to deliver Max!  Of course, knowing how tight their budget is we drove out to get him and made a donation.
Max is still pining after Nala, but they're both grounded!  After a few week things will get back to normal, and they can run the fields again, but I pray they stay closer to home.  She's just a teenager, so she takes more risks than I'd like, but I hope he'll be wiser than this last time.

Tuesday, August 28, 2012


Max was found by Animal Control in Cumberland County, VA Thanks to all of you!

Friday, July 06, 2012

Celiac Diagnosis

Yesterday we got the final results of Sam's biopsy:  Celiac damage in his intestine.

So.  Today is 'Fruit basket turnover' day. Research.  Label reading.  Similar to keeping Kosher, Celiac cooking means that the whole house has to become gluten free.  Lots of food I'll try to use for Susan & myself; other I'll give away to BG. Gradually we'll get tight and this will become the new normal.

I have hopes that this will help us all, but time will tell.

I hope that the demeylinating will, at least, halt or slow down.  Time will tell if remyelinating will occur and Sam will be able to walk better.  I've read lots of anecdotal evidence that give me hope, but anecdotes are not data.

Meanwhile my cooking days are starting, again:  Cornbread, Recipe research, etc.

Sunday, January 15, 2012

Mother's Stories

Frances Virginia Hogan Howton's Childhood

When I proved to my adoring uncle that I could really read I was four and so I was sent to a kindergarten. It proved somewhat less than educational since I could already write my numbers to 100 and really read. I cannot count it a loss because Miss Rubel, my adored teacher, was French and introduced me early to 'Bon jour', 'Au 'evior' (in the south the “r's” were elided as in French) and 'pomme d' terre' – and a love of the French tongue I would not be able to pursue for another 35 years.

She was not lovely, just winsome, I think. Her sister, father and she had left France just after WWI, for whatever reasons, and the older sister, Rose, had married a Birmingham man named Loeb – so Rose Loeb and my mother were friends. You can't think how odd that was. There was no WASP thing then, but still, now that I'm older I wonder that they each were so lonely that for those few years they joined forces.

Loeb was a devoted husband to this beauty he had the fortune to be chosen by, and their daughter, Alice, was as beautiful as her mother. He was enchanted by them both, and had his greatest misfortune to be a traveller in some sort of merchandise. Related to a prominent family, he had found a good job, but to be away from his women was a curse – Perhaps he realized that his life span was not to be so very long; he resented his absences even more -

As I have said, Alice was a beautiful child. I think I must have been eight when the courts decided I should spend the summer with my father. He was seldom around, but the summers at first were fun.

I was free in the early evenings to gallop down the long garden steps to tell tall tales gleaned from Mort d'Arthur and gothic romances to Alice and Mary Bess, who lived one house away. The stories with floors that opened unexpectedly underfoot or the rooms with hidden entrances – all the bit – made a great impression.

And so Mary Bess entered our lives. Until this time Alice and I had been little sister-big sister, but all children are welcome at story-telling time on the curb under the street light, expecting every minute to be called to bed. Sometimes a huge luna moth would come, too, still, I must say Mary Bess was excitable. Perhaps an hysteric.

Her mother, married and a mother very young, had divorced MB's father and remarried. MB's grandmother was in charge of the house and called my aunt, who was in charge of me, about the horror stories I was telling. She called them ghost stories. So I was asked not to. I honestly did not, but changed to fairy tales drawing liberally on Grimm and Anderson. Evidently these upset M. Bess, too. Stories ceased.

The long summer evenings, too, ceased and I spent a lot of time on our front porch steps trying to hear where the cricket was calling from. I was, and am now, very good at that game.

Now that I am writing this, was my family doing me in with Alice? I loved going with her when her father took us over the hills of Birmingham for a ride and showed us how you revved up the hills so as to coast down. He couldn't have been the French-Rose-Rubel's-Knight-in-Armor, but he was a sweet, sweet man.

In any case, Mary Bess's grandmother and my aunt, who was anyone's patsy, got together and Alice was left aside. Her mother was hurt and she couldn't play with what had become US -

My aunt complained that every time M. Bess stepped on a twig and screamed, her heart missed a beat. I was not sorry for her at all.

The last time I saw Alice – or the time I remember most – whatever – she asked, said, “ Why is it that Mary Bess says my people killed Jesus?”

I had wondered, too, and asked around quite a lot, being older. So I said, as I had been told, “ Christ was a Jew who wanted to purify his religion, but a lot of people had a good thing going – they were Jews, too, but they arranged to have him crucified. They got rid of him”

Was that too simple? Was it even right? I don't know.

FHH: Stone Family

My grandmother Ellen Burkett of Barboursville, KY, married twice. Her first husband was known to us later as Mr. Grant. He was possibly kin to the seldom mentioned Ulysses, but he died (of yellow fever?) very soon. Bama came as a beautiful young widow to teach school in Birmingham and was a sensation -or at least when I was in my twenties an old lady told me so.

Young Mrs Grant was a good teacher, too, for while my father's family were notably not fond of my mother, my Aunt Lanie remembered Bama as her first teacher lovingly, and, although Aunt Lanie was considered 'lacking' by the family she read newspapers and ladies magazines daily. This material was known as 'that trash' by my uncles.

And so Bama's catch was a husband who had opened Birmingham's first soda fountain and was doing exceedingly well with it. I know only that Mims Baker Stone was from a reputedly large family from Talladega, or near there. His grandfather must have been well off since I have a large ladle left of the silver melted down for the confederacy. He was a chaplain. The family story is that the first Stone came from Pepperel Co. VA in 1819, fell ill and was taken in and nursed by an old indian who took a mule with empty saddlebags, returned with them full of silver so that Henry Clay(?) Stone could finance a homestead whereon the indian established his home. So many indians were moved West unless they had a sponsor who could protect them. So, goes the tale, Henry went back to Pepperel and married Virginia Lee (her brothers must have come; two of xxx did) and it is true that around Talladega, AL, there are a great many Stone and Lee families. I think Henry ran true to Stone form for he journeyed to New Orleans to the slave market to purchase help, and may have been reduced in fortune by time or misadventures in NO, for the slave he brought back was little, wiry , very black and had filed teeth. He was the father of my mother's beloved nanny who taught her to cook like an angel. (She let no one into the kitchen, but you could watch from the door.) Her father, with his filed teeth, probably did anything that was done on the farm, for the smell of the putative gentleman who was slave to his slave, persists – and it is true that my mother's family preferred almost anything to real work – she herself excluded. How much else is true?

My grandmother having married the nice Mims Stone proceeded to have six children. Her elegant mode of life put a severe stain on Daddy-Papa and when my mother graduated from high school he was bankrupt – both in his business and his marriage. I never knew of a divorce but he left to live with his sister in North Carolina; my grandmother, Bama, took a job (!) traveling for a two year college on the strength of the students she raked up in Birmingham. Virginia and Helen, the older girls, married rather soon after this, Mims, the older son, ran away, and so did Warren, the very handsome younger boy, who joined the Navy at fourteen. Dedi (Whose real name was Bertha and she hated it, so rechristened herself Suzanne and kept her nickname) ran away to be a pony girl in a dance troupe – one of the small end girls who balance the line. The youngest, Martha, was only 12, and stayed with her mother – or rather was in high school at the two year college. All of the girls were very beautiful. Helen the most, my mother close, Dedi was pocked with acne though still very pretty and Martha, the baby of the family, was really lovely, also spoiled and self willed. Mims was the quiet, self effacing one, alone in that. Warren was not tall, but even as an old man, handsome, and the glint in his eye that intrigued so many women was still there. I used to put myself to sleep by counting and naming his six wives; nearly as effective a soporific an the binomial theorem of Apostles Creed.

Monday, November 07, 2011

Susi’s Granola

Susi’s Granola (makes 56 cups)
Three part recipe
1. Dry mix (56 cups+/-)
Use two large bowls & split the following :
1 box rolled oats
2 lbs walnuts, chopped
1 lb sliced almonds
1 box grape nuts cereal
1 large box rice crispies
1 package rice puffs or wheat puffs
1 jar wheat germ
Cereal or anything else, except dried fruit, to bring it up to 56 cups
Heating this before combining with the syrup will make them blend easily
2. Syrup
a. Orange Granola Syrup (9 cups +/-)
1 can concentrated OJ
1 ½ C Syrup or honey (Neutral flavor)
1 small jar Marmalade (can use large)
1 ½ C Sugar Neutral flavor
1 C fresh OJ or lemon juice (can use water)
1 ½ C Oil Neutral flavor (add last)
1 t salt (optional)
1 OJ can of water to rinse marmalade & OJ can (add enough to make 9 C)
You can vary the juices & jellies to make any kind of flavored granola
b. Cinnamon & Vanilla Syrup (9 cups +/-)
3 C sugar, any combo of white/brown
1 C honey or syrup (Maple, molasses, pancake, etc)
2 T vanilla (may add more)
2 T cinnamon
1 C peanut butter (optional, adds protein, but doesn’t change the flavor)
1 t salt (optional)
1 C Oil
2 C water or juice (apple, etc) to bring it up to 9 cups
Heat on very low, so it doesn’t caramelize. Use ½ of this for 28+/- C of dry mix (your two bowls, above). Stir until all dry mix is coated. Put into baking pans or jelly roll pans, thin layer is best. Bake on lowest heat until mostly dry, then turn off oven & leave in oven for several hours until really dry. Stir several times.
3. Dried fruit (added after baking)
Separate pieces by adding a bit of confectioners sugar & rolling them around with your fingers, otherwise they’ll clump up in the dry mix.
Split between the two bowls:
2 large packages of raisins
1 large package of cranberry raisins
Anything else, but the above is sufficient.
This recipe calls for about 6 1/4 C dry mix for every 1 C syrup. It makes a very crumbly granola. If you want lumpy granola, increase the proportion of syrup to dry & bake longer with fewer stirrings.
If you want to make Granola bars: Candy the syrup by heating to 235F (softball stage). Add the fruit to the dry before mixing. Heat the dry to facilitate mixing the two. Pack the mixture tightly into lined & greased pans and bake until firm. Don’t bake too long, maybe 20 minutes @ 300F, because it will get too hard. Cut into bars while it’s warm. You can also dry it or put it in the sun to meld.

Thursday, November 04, 2010

Hen of the Woods

Saturday afternoon I took a walk in the garden to check on the germination of my late sown cover crops and went into the woods on the way back to the house,

I'm always scanning for mushrooms and there it was! I knew almost certainly that it was a 'Hen of the Woods' from the photos I'd seen. I went back to the house jubilantly crowing about it. The books showed exactly that mushroom: Grifola Frondosa It's not like any other mushroom, except that if it's yellow/gold it's called Chicken of the Woods. Both are edible and good.

Usually they grow on Oaks, but this dead tree looks to be a tulip poplar. Hopefully it will follow the book and re-sprout on that tree multiple times.

I took it to the church fish fry and showed it to the guys who hunt so they will know to use it and told the local hunters who came to vote when I was a Poll Officer on Tuesday.

I cleaned it and only got about 2 cups of inedible stuff. I estimate it was about 6 lbs.

I cut it across the grain and sauteed it in butter, a bit of broth, salt, pepper and a sprinkle of boullion powder, then stirred in some sour cream. It was good served over rice.

Saturday, May 29, 2010


I have a mystery:
Went out my driveway about 3:30 PM today and was surprised to see two hives overturned and an empty 5 frame nuc sitting with it’s top off.
I stopped and went over to them... The top boxes (out of 2 boxes for each new hive) had been turned upside down on their tops and the lower box, that had the growing nuc frames, had been emptied and thrown a ways away. Scattered around were the five frames that had surrounded the nuc’s five frames when I’d moved them into the 10 frame boxes.
No evidence of bears. The other nuc that I’d moved into two medium boxes was there as were two larger hives that might have some honey in them. The larger hive had fresh grass caught between the top 2 boxes, as if it had been cracked open. There was a small ball of bees on the upside-down box of one of the hives, and a small bunch in the grass below that hive but no other evidence of bees. The sun had had a chance to soften, but not melt the exposed comb, but there was some slight yellowing of the grass under one of the frames that had been cast aside.

When did it happen? Folks using my driveway hadn’t mentioned seeing this mess.
Why? Bees are getting hard to find! A nuc goes for $85±?
Who? Had to be someone who has boxes to put those two five frame nucs into.
Where did they take them? Obviously to a yard that they keep bees in.
What person would know that those were nucs?

If the person had put the boxes back together neatly I wouldn’t have noticed until I drove around them and checked.
It could have happened at night... That could account for the lack of bees in the air, unless it happened a couple days ago (yellowing grass).
Who would have thrown the boxes around and scattered the frames, unless they were in a hurry?
I haven’t been out the driveway since at least Sunday.

If you have some insight into this mystery, please tell me. Email is usually best!
You might check your bees, too!

Tuesday, August 18, 2009

High Summer

Some of the trees are starting to lose their leaves; a few red leaves have been showing in the last few weeks. Summer has peaked and is tapering off. The beehives are getting ready for the winter.
It's time to plant the fall crops that will enjoy the cool fall weather: crucifers, peas, greens, beets, etc.
Corn came in a week ago and now the stalks are bare. We had a bumper crop of beautiful well-filled ears, and I foundered myself processing it all. I canned 7 quarts, but didn't like the caramelization that I saw, since it takes 85 minutes at 10# pressure to can corn. So I've frozen the rest.
We're going to be covered in late tomatoes, and still have oodles in cans in the basement. Luckily this is a poor year for tomatoes, and most have blight of one sort or another. I've eaten so many that my appetite for them has diminished.
Potatoes, both sweet and white, are yet to be dug.
Melons have had too much rain and most have started rotting before ripening, but we've eaten some. OK, but...
This has been a bean year. We can't use any treatments, but have wonderful soil, from the horse manure. The Green Beans have no bugs, and are producing heavily and continuously. There's no telling when they'll stop.
Lima Beans are just starting to get ripe, and might give us a meal soon. They are Thorogreen, bush type, but in this perfect bean year they are sending out runners up to eight feet! I've never seen the like. We'll have a huge crop from them. Luckily one of my bee friends has a lima bean shelling machine. I already have blisters from corn processing!
The peppers have not done as well as I'd like, but the eggplants are just starting to get to picking size. What do I do with eggplant? Any ideas!