All About Pocket Knives

Mike - nice looking knife but real nice looking cherry tomatoes! I love tomatoes but I have had very poor success in growing my own. No voles here, but plenty of bugs. I did not try this year.

My pears and figs are doing good, though.

Hey dinadan, I love pears! Not much better than a perfectly ripe pear. Can't say I've had fresh figs before though...I like them in Newtons, that's for sure! That is one fine looking Seahorse whittler as well, love that it's basted in pear juice....

GEC Ebony with some fresh picked plump habaneros. Should make a nice batch of Habanero Mayo...perfect condiment for my Tomato sandwiches, if the doggone tomatoes would ever turn red for me!

Love me some habaneros....

Mike do you have on rubber gloves when you harvest those lil devils ?

philco wrote:Mike do you have on rubber gloves when you harvest those lil devils ?

Not for harvesting...but definitely for chopping! No danger from handling the outside...the fire is all on the inside

Harvested the last of the peas today...fresh shucked peas are sure tasty!

Anybody else having any luck? Jerry, how are those Big Pinks coming along? Junebug, you got a patch going this year?

Mike......man those look good!! And so do your pics.....
That knife you posted with the peppers is really cool, is that a #15?

IM

IMBand wrote:Mike......man those look good!! And so do your pics.....
That knife you posted with the peppers is really cool, is that a #15?

IM

Thanks Trevor, Yep, that is a #15 Farmboy, Gabon Ebony, all steel construction, clip and long spey secondary. Works out nice, clip blade for utility work, long spey for food work.

Great looking peppers and peas, Mike. Not to mention the GEC and the Case. I have never tried Habanero Mayo. I love open face tomato sandwiches: I always use Hellman's Mayo. Do you add the Habanero to a bought Mayo, or make it all from scratch?

Dinadan wrote:Great looking peppers and peas, Mike. Not to mention the GEC and the Case. I have never tried Habanero Mayo. I love open face tomato sandwiches: I always use Hellman's Mayo. Do you add the Habanero to a bought Mayo, or make it all from scratch?

~Buy a big jar of Hellmans, and scrape it all out into a large mixing bowl.
~Pull on some gloves, and carefully mince up the Habaneros as fine as possible with a chef's knife
~Scrape up the pulpy minced Habaneros with the edge of the blade, and add them to the mayo.
~Take a wire whisk and whip it all together really well so the Habaneros distribute evenly.
~Use a spatula to scoop it all back into the jar, and stow it back in the fridge and it's ready to go.

It actually gets hotter as it sits in the fridge and the habbies release their fire into the mayo....real good stuff.

Picked some cucumbers and tomato`s this week and used violet for the job

Mike - thank you for the recipe! I am not a big hot pepper man, but maybe just a bit of Habanero.

You are welcome dinadanl If you don't want the extreme heat, scrape out the seeds of the habanero and the white "ribs" that connect the seeds to the pepper wall. That is where the majority of the heat comes from, and you can tame it down quite a bit by removing the ribs and seeds. That's the nice thing about habaneros, is that they have a lot of flavor to accompany the heat. Quite addicting actually.

Nice looking 'mater and cukes ya got there MB...and Violet is looking good too I see. She sure has been making the rounds, and gaining a wide variety of work experience in the process!

First ripe Golden Boy tomato today

Awesome pic Mike!

Some freshly picked carrots today, used the 8 dot 1972 Case 62055 to trim the stems..
Also some Sweet 100 Cherry tomatoes...and one giant ripe Beefmaster! That one is a real bruiser...

Come on now folks, we are in prime harvest season now, don't be shy, post 'em up!!

Don't have any harvest to show but I have a few,"harvesters".
From top to bottom:
Frederick Hartkopf
New York Knife Co
Ulster
KA-BAR
John Copley Cast Steel
Klein K-1
Atco Japan
Ulster Dwight Devine & Son
Queen
Camillus
John Russell
Queen City
John Russell

Left lower:
Hoffritz Made in Italy
S.Coop
unmarked
Valor(1st one I've ever seen w/ a thumb stud)
Ontario

knife7knut wrote:Don't have any harvest to show but I have a few,"harvesters".

Interesting collection there. I have never encountered one of those full sickle shaped pocket knives.

Awesome thread!!!

Wish I had me a garden....oh well maybe when I get.....oooops, too late.

313 Mike wrote:
~Buy a big jar of Hellmans, and scrape it all out into a garbage can.
~ Step 1a) Go back to the store and buy a large jar of Miracle Whip and proceed as directed.
~Pull on some gloves, and carefully mince up the Habaneros as fine as possible with a chef's knife
~Scrape up the pulpy minced Habaneros with the edge of the blade, and add them to the Miracle Whip.
~Take a wire whisk and whip it all together really well so the Habaneros distribute evenly.
~Use a spatula to scoop it all back into the jar, and stow it back in the fridge and it's ready to go.

It actually gets hotter as it sits in the fridge and the habbies release their fire into the Miracle Whip....real good stuff.

I've picked almost a dozen of the Big Pinks so far (pic one weighs over 20 oz) and I'm about ready to make a batch of fresh salsa. Mmmm!!

Great harvest Jerry!

Those are some fine lookin' tomatoes there..they have an "heirloom" look to them, bet they are super tasty...

That they are laddie. I've had several tomato & Miracle Whip sandwiches off them.

You boy's be careful messin with that Miracle Whip dangerous dangerous stuff to be selling on the open market-
Jerry I grew some weird colored tomatoes this year too they got like pink look to em but are dang good eatin--think mine were Georgia airlooms--

My old neighbor, Cousin Roy, has always had a nice little tomato patch and he said his were a total bust this year. I've heard a lot of that going around up here. Looks like we may have been lucky Gary.

You got that right Jerry I ate my first tomatoe with my breakfast on Thurs. been eating them every day since it's been a cool season here and everything was slow--can't imagine how much a bushel will cost this year but can see it being well over $20.00 around this area---still have around 20 quarts from last year but that won't get us through till next year--