“Of all sad words of tongue or pen,
the saddest are these, 'It might have been.”
John Greenleaf Whittier
the saddest are these, 'It might have been.”
John Greenleaf Whittier
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my coffee would taste so good with two of those right now! I got my wife a dwarf blueberry bush a couple years ago for Mother's Day and this year it finally produced, we got about a pint from it, and man were they good!IMScotty wrote:
When I moved from VA we had several gallons of blue berries in the freezer we had to give away, there was a large lake at the top of the 27,000 acre Clinch Mountain national forest, we'd take a bed sheet to lay under the bushes and shake, we got pretty efficient at harvesting them.IMScotty wrote:
That is probably a good thing as long as you are knowledgeable about what you are picking.IMScotty wrote:
The Refuge is run for the benefit of the wildlife. For example most of the beach is off limits to humans for most of the summer to protect the Piping Plovers. I think most people do follow the rules here. Plum Island is a beautiful place, bird watchers from all over the world come here.max.patch wrote:
now that looks good...
a permit to pick berries...i wonder how many berry pickers follow the rules.
I ate a few ripe Thimbleberries on my Long Trail hike in Vermont last weekend, but I hardly ever see them. That looks like a nice patch.odd man out wrote:
Speaking of berries. We were in Glacier NP a few weeks ago. Along the trails we ran into loads of Thimbleberries. You will only see these along the norther tier of states, close to the Canadian border. I've seen them in ME, the UP of MI, and now MT. The berries are bit like a raspberry, but the cavity in the center is larger (like a thimble) and the color is little on the orange side of red. Easy to pick as there are no thorns, but he fruits are very tender and tend to fall apart when you pick them, so it doesn't lend itself to commercial jam production, unless someone does it out of their kitchen. Most weren't ripe when we were there, but you can see a few red ones in the foreground. It's likely those were gone shortly after I took this picture. Several trails in this area were closed as the bears were moving in on their favorite berry.
In the business world we would just say that is a core competency of theirs, so you might as well just outsource your jam production to them.Traffic Jam wrote:
I haven’t made jam in years. In a way, I don’t want to. My sister is an expert, strawberry jam maker and my mom makes delicious pear jam from her pear tree. It’s so special to eat their jam that making my own might ruin it.
I hope you do feel well tomorrow, but I must admit I personally find your blueberries at the top of the page more appealing.IMScotty wrote:
Tried a new recipe tonight on the puffballs, I cooked them in the style of eggplant parmigiana. It is unbelievable how close they taste to the real thing. Delicious.
I also did an experiment to detoxify and taste an Amanita mascara (Fly Agaric or Santa Claus Mushroom). I tasted a single cap to see how it goes. Cooked up it was absolutely delicious. Meaty tasting. I will have to let you know if I still feel well tomorrow.
Business is not a non-profit endeavor, as some find out the hard way.max.patch wrote:
i used to get cranberries from the farmers market until they closed up. never cooked em; just threw some in my smoothies.
i used to wonder how they made any money considering how little they charged for how much i got. i guess they didn't.
That is what I do OMO. I then split the result, and add crushed walnuts to half for those who like the texture, and leave half without for those who don't like nuts. I will also sometimes add a bit of grated orange rind for color and flavor, and a bit of orange juice can be used for sweetener too.odd man out wrote:
I have over the years encountered many variations on cooked cranberry and raw cranberry relish, but after trying many styles, I have to say that nothing beats the simplest basic recipe of one cup of sugar, one cup of water, one bag of cranberriers, boil until they are all popped. Smash with a potato smasher, cool, eat. I love the popping sound they make as they come to a boil, and then just a few second later there they go from hard berries to mush, almost instantly. So much fun making cranberry sauce.