I think the raised beds along the south fence would work best for the tomatoes this year. The soil there drains well and gets the most sunlight throughout the afternoon. For the peppers, I am considering moving them to the east side where they will get morning sun and some afternoon shade. That should help them establish without getting stressed by the heat. The cucumbers can go on the trellis system we built last fall along the north wall. They will climb well there and the airflow should reduce any mildew issues. For the herbs, I am thinking a dedicated small bed near the kitchen door so we can step out and snip what we need while cooking. That layout seems more practical than scattering them around. Let me know if you have thoughts on where to put the zucchini because that always spreads more than I expect. I also wanted to ask if you have ever tried growing okra in this climate because I have been reading about varieties that handle cooler nights and it might be worth experimenting with a small patch near the compost bin where the soil stays warm.
|
OMAHA STEAKS
Hand-selected cuts, prepared with care
|
|
|
A Gourmet Steak Sampling
Program participants may receive a curated selection of hand-chosen cuts at no charge. This sampler is provided as part of the program offering.
|
|
|
|
Omaha Steaks is offering a gourmet sampler to program participants. Each box, ordinarily valued over $600, includes hand-selected cuts that are flash-frozen to lock in their exceptional flavor. This sampler is provided at no charge to recipients, with 500 boxes available for the program. One sampler per household, and the offer concludes Tomorrow.
Inside your box, you will find four varieties of steaks chosen for their quality and tenderness. Every cut is hand-selected and prepared with care.
|
|
4 New York Strips
|
6 Top Sirloins
|
|
4 Filet Mignons
|
4 Ribeyes
|
|
|
|
Box quantities are determined by program allocation while supplies remain. One sampler per household.
|
|
Thank you for taking the time to review this offer.
|
| |
|
I tried a new semolina flour blend for the pasta dough last weekend and the texture was much better than before. The key was resting the dough for at least forty five minutes after kneading to let the gluten relax. I rolled it out to setting six on the machine and cut it into tagliatelle strands. The sauce was a simple brown butter with sage and toasted pine nuts that I finished with some pecorino. Next time I want to try adding some spinach puree to the dough for a green pasta. The ratio seems to be about two tablespoons of puree per cup of flour to keep the dough workable. I also learned that semolina needs more hydration than all purpose flour so adding an extra yolk helps keep it from drying out during rolling. Have you experimented with any alternative flours for fresh pasta because I am curious about how buckwheat or spelt might perform in terms of texture and flavor. I think the key is adjusting hydration and rest times to match the protein content of the flour being used.