Making a simple outdoor rootcellar

http://www.motherearthnews.com/diy/garden-yard/root-cellars-zm0z11zkon.aspx?newsletter=1&utm_source=Sailthru&utm_medium=email&utm_campaign=10.07.15%20MEN%20SLCS%20eNews&utm_term=SLCS%20eNews

I really loved this simple idea. We have had problems storing carrots in our cellar. They get all dried out. Last year I left them in the ground until winter. This might be a good compromise and it is easy to do.

How to Use A Real Pumpkin Instead of Canned Pumpkin – Easy as Pie!

I am so glad to find this great recipe because it is rare that I can find Canned pumpkin pie filling. Now I can make it myself. I just saw they were selling pumkin for 19 kr a kilo in town.
Honey

Old World Garden Farms

This time of year we get a lot of questions about how to convert a pie pumpkin into the familiar puree found in store-bought canned pumpkin.

We first have to clarify what is a pie pumpkin.  Pie pumpkins are any one of several varieties of pumpkins – all of which are small and dense as compared to the larger ones, typically used for carving.  The most common type of pie pumpkin used for baking is the delicious and flavorful sugar pie pumpkin.  When substituting pie pumpkin during baking, it is recommended that you stick with the smaller, sweeter varieties.  The larger varieties contain much more water and are contain little flavor and produce a much smaller yield for its size.

One of our pie pumpkins from the garden. Soon to be Pumpkin Puree!

After cooking and draining, this is about what to expect from a typical pumpkin. 

2 1/2- lb…

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Don’t tell me…

This is dedicated to Helen’s Friend….

Don’t Mix Your Meds!