Easy Aloe Prep

 Getting the gel out of the aloe leaves is really not a difficult task. Just time consuming and repetitive, if you are harvesting multiple plants instead of just one or two individual leaves.  

Step 1. Cut larger leaf from aloe, leaving the smaller ones to develop further. Wash any soil off. This leaf could have been a bit larger, but as this was from one of the whole plants that we harvested, this was actually one of the larger leaves on this plant. 

Check for resin in the leaf. This is done by allowing the leaf to stand upright for 10-15 minutes in a cup. The resin has a yellowish look to it and will drain out into the cup. The resin should be drained, as it contains latex, which can be an irritant.

  

 

Step 2. Cut off both ends of the aloe. You can either put these aside to use later or throw away.

 

Step 3. Remove the spines from each side of the leaf. While this may seem like an unnecessary step, since you will only be removing the gel, removal of the spines does two things......keeps you from stabbing your finger while stripping the leaf (the spines can get into fingers like a splinter), and makes it easier to filet the top off of the leaf.

Step 4. Remove the thin green skin from the top side of the aloe leaf. It is similar to filleting one side of a fish. If you have ever done that....you can easily do this. If not, it won't take long to catch on.

Step 5. After the thin green skin is removed, the gel is now exposed.

Step 6. Using a spoon or the edge of your knife (carefully, so that you don't dig into the skin underneath or cut yourself), pull the gel off of the aloe leaf. It should come off VERY easily, albeit maybe a little messy.

Step 7. The gel removed. Cut up into pieces and refrigerate until needed. If you want the gel more liquefied, you can put it in a blender or mash till liquefied. Because the fresh aloe can have a short shelf life in the fridge, you should only do as many leaves as you think you might use in a week. If, like I am, you are having to harvest entire plants, the gel can be frozen. I would use ice cube trays to do the initial freezing, then when frozen, remove from the trays, place the frozen cubes in a bag or container. Do this quickly, so that the pieces stay frozen. That way, you can go into the freezer and pull out only the pieces you need at the time.  

Drying Blueberries

I had a pound and a half of blueberries given to me the other day that were just begining to go bad. After removing a few bad ones, I still had almost the entire pound and a half. So now, what to do with them? I won't eat them fast enough right now to have them gone before they all go bad, I have enough things in the freezer and I don't have time right now to bake.

After a few minutes of thought, problem solved. I got one of my dehydrators out and dried them. They are so good this way, like candy. But I think that I may use them for baking later.

BTW.....this is what a pound and a half of blueberries condenses down to when dried.... sort of looks like a jar of allspice, doesn't it?

Cukes Blossoming

The first blossom on the Japanese cucumber plant (as it isn't a "vine" yet). Except for some of the various wild berries, this is the first garden blossom for the year!

Heirlooms?

Dandelion Head Harvest

Harvesting dandelion heads today for seed. I want to have a controlled patch, so I thought I would go out and gather heads that have gone to seed. Because there is no dew this morning (meaning it will probably rain today), it was a good time to get the dry heads before the seeds scattered.

A Garden "Re Use"

I like to recycle/reuse when possible. Sometimes creativity and other times the new use is staring me right in the face, as with this crappy old clothes rack that I found in the barn. It should be the perfect trellis support for my Japanese cucumber. It isn't pretty, but it should be getting covered in the very near future anyway!

They Provide Us With Our Food....

Don't they deserve our respect ?

EPCOT Flower and Garden Show

Upon entering the Flower and Garden Show at EPCOT, we were greeted by no other than farmers Mickey and Minnie!

Good News

I am working on 2 new show concepts that I hope we will begin work on within the month. I'm quite excited about this and I think viewers will enjoy!

Salt and Vinegar Crispy Smashed Potatoes

I love these things and I find they taste even better using red potatoes, although any will do.

Basically, just take potatoes that are about salt potato size, or a bit larger. Leaving skin on but removing any eyes, cook up about 2/3 of the way. This may be done stove top, microwave or in oven. When I'm in a hurry, I use the microwave.

When cooked, cut in half, then smash down each half. (A sealed can of tuna or cat food  works well for this..). Place on cookie sheet, sprinkle with sea salt and vinegar. I prefer cider or malt, but you can also use white.

Place back in oven at 350, until cooked through and crispy on top. Add additional salt and vinegar to taste before serving, then serve immediately.

NOTE: If potatoes are done but still not crisp, you can put under the broiler, but watch carefully! The potatoes may also be finished in a toaster oven, which will allow for a little more crispness.

Pine Nuts pt.2

Now that the pine cones have throughly dried and are begining to open, I  transferring them to a grocery bag. You can use plastic or paper, but as the seeds fall down into the bag, you'll be able to see them better at the bottom of a white or brightly colored bag rather than brown paper.

By allowing the seeds to drop to the bottom of a bag, rather than keeping the cones on a cookie sheet or other flat surface, you lower the risk of accidentally spilling it all to the floor, dropping seeds when picking up the cones, etc.

Old Containers?

Yep, you're seeing correctly. A couple of containers that I "swiped" from someone's recycle bin. "Why?", you may ask? It's simple!

These containers make great coating bins when doing smaller things such as wings, rings, chicken or pork nuggets......and so on. Just put the seasoned flour in the container, add whatever you want to coat, cover and shake!

Easier to use than a brown or plastic bag, not as messy, and the lid is a bit easier to get on and off than some of the better plastic wear,  which you are grateful for the first time you get a flour bath when trying to remove a tight fitting lid.

I've been using the yellow container for almost 5 years now. And it still works like a charm.

Could This Be True???

You Might Be A Farm Kid

So True.....

Drying Starter

As you can see, I have been drying alot of sourdough starter for future use/back-up/giveaway. Right now I am storing it as chips, but when I have time, I will powder.

I tried using a mini food chopper but that didn't work. I'll be using my spice grinder, although I might also give the blender a try. Once powedered, I'll only need one of the orange containers for storage. Then, I'll start drying more of my discarded starter. I hate to waste it!

If you're interested in drying starter, one of my earlier blog posts provides necessary directions. It's so easy, and doesn't take alot of your time.

ASAP Garlic Relish

If you love sweet pickle relish and you love garlic, but have no time on your hands to make it fresh, here is a great shortcut that is sure to please.

Simply purchase your favorite commercial sweet relish, or pull a jar of your homemade off the pantry shelf, and add 3 to 4 peeled, FRESH, average sized cloves of garlic! Mix the whole cloves right into the relish, cover and let sit. (Clove numbers may vary to your taste and jar size. This is based on a 12.5 oz size.)
Within a few days.....sometimes within 24 hours, the fresh garlic will begin to permiate the relish, giving you a wonderful garlic flavor to your relish!

Leave the garlic cloves in till you have the desired flavor, or as I usually do,  leave the garlic in the jar until it is almost empty, then finely chop the garlic for use in tuna salad or any other culinary use you may find, as the sweet relish will have permiated the garlic as well!

Garden Post Update

I just wanted to present an update on one of our advertiser's products: My Garden Post.

About a week ago, we ended up with tornado warnings one night and very high winds. Because the warnings came later at night, we were able to grab some smaller pots (that could possibly blow away) and pull them in, as well as a few of the younger, more delecate plants that could face severe damage, but we did not have time to tie the Garden Post to the large jasmine bush by the time the heavy rains began.

Next morning we went out, expecting the worst, however, the My Garden Post came through with flying colors! Yes, it did tip over as we expected and the pots did come off of the post. However, that said, neither the post nor the pots were in any way damaged. We just stood the post up, put the pots back on, returned the bit of dirt that came out of the pots, to the pots and all was right with the world! Even the plants survived pretty much unscathed despite their traumatic experience.

So, not only is the My Garden Post great for small spaces and fun to use, it is a well made product that can take a beating in unexpected, damaging weather conditions, then go right back to work.

Hydroponics at Disney

When I go to Disney, I take the greenhouse tour every year. So many neat things going on there. It is also where I purchased my vanilla orchid.

This picture shows eggplant. Although this is hydroponic, my goal is to work in conventional gardening to get some of these same results for the home gardener.

Two Newest Books

Below are the two newest books of the Backyard Farming series. They may be purchased at any bookstore.

Allspice

My allspice tree is looking nice, although it does seem to be a slow grower. I still haven't found out all the information that I need on it, the biggest being do I need a second for pollination. Some articles say yes, others seem to say no. And if I do need a male and female tree, which do I have?

The leaves do smell really nice, however. They have the allspice scent and may be used in cooking just like the berries themselves.

It is funny that, when I tell people that I have an allspice tree, they are surprised as they thought that allspice was a blend of spices!

I also have started some paddle cactus in the open space of the container. Love pickled cactus so the goal is to get enough paddles to make a batch.