All About Pocket Knives

Nice ones Scottt, we dont have those up here in Wisconsin, they look nice and plump. I have heard of muscadine wine....you ever tried it?

313 Mike wrote:Nice ones Scottt, we dont have those up here in Wisconsin, they look nice and plump. I have heard of muscadine wine....you ever tried it?

I have. Love it!! Not like, bourbon love, but you know....

There is winery in my area that makes muscadine wine, Perdido Vineyards. I have tried a couple of their wines and found them quite good. Though to be honest I am not a wine connoisseur: beer and bourbon are more my favorites.

When I was a kid my mother would make a few bottles of muscadine wine every year. She only used it for cooking, mostly on fruitcakes. She used Log Cabin Syrup bottles for the wine, and to be honest, I think that by my standards today it was not very good wine. It sure made a fruitcake moist!

A Case 47 SS in Amber bone, along with fresh canned Jalapenos.

Serrano peppers.

Dragons tongue Bush beans, and pattypan squash. Also a few Mexican Midget cherry tomatoes!

Almost

SAK and a Peach!

Some serious work fixing to get done yawl.

woodwalker wrote:SAK and a Peach!

Kevin, those "Day Packers" are some serious little knives and they come out of the clam pack seriously SHARP! Good choice. Ya just can't beat 'em for the price.

jerryd6818 wrote:

woodwalker wrote:SAK and a Peach!

Kevin, those "Day Packers" are some serious little knives and they come out of the clam pack seriously SHARP! Good choice. Ya just can't beat 'em for the price.

I agree Jerry! 6 bucks at Menards one day. Love that rascal. Thanks.

Pine nuts!!

woodwalker wrote:

jerryd6818 wrote:

woodwalker wrote:SAK and a Peach!

Kevin, those "Day Packers" are some serious little knives and they come out of the clam pack seriously SHARP! Good choice. Ya just can't beat 'em for the price.

I agree Jerry! 6 bucks at Menards one day. Love that rascal. Thanks.

313 Mike had sent one to me so I knew what they are and instantly fell for them.
A short time later I had bought another one from Menards at that price. A day or two later, my buddy was headed over to Menards so I asked him to check and see if there were any left. He called me when he got home to tell me they had 7 so I jumped in the car and headed over there with the intention of buying all of them. When I got there, there were three left. I bought all three and gave one away. Now I have two hanging over my desk. I keep them as give-aways but they are really hard to let go.

TripleF wrote:Pine nuts!!

Scott, are ya nuts? It must have taken you a small forever to hull all those pine nuts. Props for your stick-to-it-ness.

jerryd6818 wrote:

TripleF wrote:Pine nuts!!

Scott, are ya nuts? It must have taken you a small forever to hull all those pine nuts. Props for your stick-to-it-ness.

lol.....yes sir, took a dozen cones and a couple hours!!

TripleF wrote:Pine nuts!!

Why do I think there will be a batch of pesto sauce forthcoming?

Loving seeing everyone's pics, keep 'em coming!
Scott, harvesting pinecone nuts, that is a new one for me, my hat is off to you my friend, that takes some patience...and time.
Here are two Jamaican Red Scotch Bonnet chilies I just harvested this morning.
Anyone have any tomatoes ripening up yet? Most of mine are still green...

New_Windsor_NY wrote:

TripleF wrote:Pine nuts!!

Why do I think there will be a batch of pesto sauce forthcoming?

I had to search PESTO SAUCE. No clue what it was until just now.
Thanks Skip. I just might do it!!

TripleF wrote:

New_Windsor_NY wrote:

TripleF wrote:Pine nuts!!

Why do I think there will be a batch of pesto sauce forthcoming?

I had to search PESTO SAUCE. No clue what it was until just now.
Thanks Skip. I just might do it!!

Hey Scott, if you do make pesto sauce, it goes GREAT on Angel Hair pasta. It is also delicious as a spread on slices of a crusty bread. Here is a recipe for CLASSIC/TRADITIONAL Pesto Sauce and a picture of what it "should" look like when done.

YIELD: Makes about 1 cup
INGREDIENTS:
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo cheese, also known as Fiore Sardo cheese
1 teaspoon coarse kosher salt

PREPARATION:
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

New_Windsor_NY wrote:

TripleF wrote:

New_Windsor_NY wrote:
Why do I think there will be a batch of pesto sauce forthcoming?

I had to search PESTO SAUCE. No clue what it was until just now.
Thanks Skip. I just might do it!!

Hey Scott, if you do make pesto sauce, it goes GREAT on Angel Hair pasta. It is also delicious as a spread on slices of a crusty bread. Here is a recipe for CLASSIC/TRADITIONAL Pesto Sauce and a picture of what it "should" look like when done.

YIELD: Makes about 1 cup
INGREDIENTS:
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo cheese, also known as Fiore Sardo cheese
1 teaspoon coarse kosher salt

PREPARATION:
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Thank you Skip! I intend to make some!!

In amongst the beans and squash, harvesting some pattypan!

Those are some lush looking squash and bean plants, Mike!

Scott - it has been a few years since the last time I ate any pine nuts. I never harvested them like you are doing, I just picked them up and ate them one by one. I think they are pretty good: and quite a different flavor from anything else. I always like to try something unique.

Scott, you're taking the food out of the poor little squirrels mouths!
Mighty lush lookin' plants there, Mike! Now if you had the corn in the picture, it would be the 3 Sisters of the Native Americans.
The Pinkeye Purple Hull peas in the garden finally played out or maybe we got tired of picking them. We cut them in a couple of weeks and hilled up two slightly elevated rows and planted 4 Seminole pumpkin seeds about every 10 foot. The peas that were dry and disked back into the soil have also germinated along with the pumpkin seeds. Take a look: These pumpkins/squash usually make before Thanksgiving. They have a long shelf/pantry life if they have no bumps, bruises or blemishes. We have had them on the pantry floor for up to 6 months or so.
Miss Joy makes a special pie with them and also bakes pumpkin bread in the one pound metal coffee cans that are no longer available. They make the neatest little round delicious roll of bread!
The pumpkins are a big temptation to the deer once they almost mature, we learned that the hard way many years ago.
The rest of the garden has succumbed to the summer heat with the exception of the Bell, Jalapeño and Sweet Banana peppers.
When you enlarge the pictures, there are a couple of clumps of Pampas grass which seems to be very similar to the saw grass of some of the Florida wetlands. They old timers used to say, "When the saw grass blooms, it is time for the hurricanes."
Treefarmer

Some more Serrano chili's

Pickin and a grinning with a late 40's Camillus