All About Pocket Knives

Gonna do a little of both. I've got a Boston Butt finishing up in the oven right now. We will have fried corn and pulled pork sandwiches here in a bit, but the rest of the corn is bagged up and headed for the freezer.

This time comes to all. The counters are getting covered with tomatoes and there's more coming.

Nice one Phil! Does the corn milk patina the blade? Fried corn and pork butt sounds like a winning combination to me...

Mike so far it hasn't had any visible impact on the blade. I just wash it good after I'm done.

Hot humid morning here in Wisconsin, supposed to get up near 90 today, got out early to beat the heat and do some harvesting, used the Case Red Bone trapper in CV to assist with some Brandywine removal...bonus shot of a bee doing its thing on a sunflower. They are out in force...

Cool stuff fellas.....keep 'em coming!

Mike, that's a fine lookin' platter of beans, tomatoes and peppers! There is nothin' like a home grown tomato!
Treefarmer

At last I am getting some fully ripe Ghost peppers! At least this last push of hot weather has been good for something!

Goodness gracious, those things look hot just sitting there

Awesome stufff Mike!

Make your face melt.

jerryd6818 wrote:Make your face melt.

Now now Jerry, the effects they induce are not just limited to your face, it is a full body experience. I am riding a ghost pepper high right now...when you first eat some you think, well, that's not so bad, so you eat a little more...then after a minute it starts to creep up on you...slow burn on the back of the tongue, spreads over the mouth and as the endorphins are released your whole head is engulfed in a warm fuzzy lightheadedness that spreads out over your whole body....once you make peace with it and settle into the buzz it is quite enjoyable. So ya eat a little more...then a little more and then the whole body gets a buzzin'...it's not just about being hot, it's the whole trip man!

(Since I gave up drinking and other mind altering substances I will take a good legal buzz where I can find it!)

Last plant standing....suprisingly enough it is the ghost pepper plant. Still has peppers on the vine too.

Last plant standing because it made the others say UNCLE!!
THat'll be some HOT stuff pal! Enjoy!

Thanks for the comment Scott!

313 Mike wrote:At last I am getting some fully ripe Ghost peppers! At least this last push of hot weather has been good for something!

Mike - Those are fine looking peppers and knife. But I do not envy you the eating of those things: too hot for my taste, I suspect.

I suppose I should pull my tomato plant. But it still has a ton of green tomatoes on it.

We're still gardening here in LA. Jerry if I had a 'mater bush full of green tomatoes I would slice them and add them to the pickled pepper mix. Banana peppers, onions and green tomatoes make a great pickled combo. Got plenty of sweet banana, Bell and some little hot ones (maybe Rooster Spur?) still growing. The pumpkins/cushaws are still trying to beat the frost. Found several interesting articles on Seminole Pumpkins, this maybe what we've been growing for years .
We picked a couple of gallons of yellow straight neck squash and a small bucket of Roma flat bush beans this evening. Fresh vegetables can't be beat ! You don't need a knife to harvest the beans or the squash, but I had the SOG in my pocket, so I reckon it's a Harvest Time Knife. Can I get by with that Mike?
Treefarmer

Jerry when you see the frost is going to get your tomato plant, go ahead and pick all the green tomatoes and put them in brown paper sacks (if you can find some- try the liquor store). They will ripen over time and you might just be able to have ripe, homegrown tomatoes with your thanksgiving meal. I've managed to pull that feat off a couple of times. Those green tomatoes also taste mighty good fried and served up with some ranch dressing.

Phil those squash and beans look fantastic. Maybe you can use that SOG to slice up a few of those squash to put in the skillet with some butter and onion slices.

You gents have some green thumbs to go with those nice harvest knives! OH

Nice looking squash and beans there Phillip...do you ever stuff any of those squash? Slice open the long way, scoop out the seeds with a spoon and stuff the resulting canal with a breadcrumb and cheese mixture....tasty stuff. Don't think I have ever seen beans like that, do you eat the whole pods, or do you shuck them like peas?

Jerry, I too have had luck ripening green tomaters in bags, but in my experience they need to have just the slightest beginnings of a ripening color to them before going in the bag....let me know how you proceed nd what results you get, curious.

These Big Pink Tomatoes don't need a paper bag. If they have the slightest blush of pink they will ripen on the counter. They first turn from green to white before starting to get their red (orangish red) color The tomatoes in the first picture below were mostly green/white with just a hint of pink a couple of days ago when I picked them. When fully ripe, they will be the color of the front tomato in the second picture. These guys will last for weeks and remain firm to the touch, just laying out on the counter. Just two years growing them and I'm hooked on the Burpee Big Pinks.
Philip, my mother used to make what she called "Last of the Garden". It was green tomatoes, bell peppers, onions and maybe some cabbage run through the meat grinder and canned sour. It went great with fried potatoes and pinto beans.

My current EDC (early 1900s Schatt & Morgan Stockman Titusville PA - I just like the knife but not one I usually collect ) and our tomato harvest this year - I kid you not - 2 tomatoes ... Good thing we don't live off the land
Cheers
Lee

Mike, to answer your questions about the beans and squash, here's a picture showing some just snapped beans and some cooked beans and squash. The beans are just a variety of flat bush beans that are not shelled out, plain old green beans. Sometimes we grow the Blue Lake green beans, they are round but seem to be have more "strings" than these Romas.
These squash we prepare two ways. The ones in the picture were placed in the pot after a couple of onions were sautéed. They make their own juice and are done in about 20 minutes. This is an old southern favorite. On occasion we fry these squash. They are sliced either cross ways, as those in the pot, or lengthwise, salted and peppered, dredged in flour and put in hot peanut oil till the seeds brown slightly.
Think I go back and have a few leftovers .
Treefarmer

That looks mighty tasty Philip!!