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  The Chatter Box : Blathering On
message for Loungetrekker by geordiegirl on 8 July 2008 8:19pm
Pete! I'm glad the peas have advanced to the pod stage, but DO hold off until they peas are fully formed, if you can bear to - believe me, the taste is so good (have now picked over 5lb from the allotment - well, i expect you've had that many blueberries so far & we've got about 7 on each of 2 bushes)
Re: message for Loungetrekker by Lounge Trekker on 8 July 2008 9:03pm
Great they will taste as good fully developed. The moment I spotted them I ate them! I like instant reward...I pull weeds with one hand and feed myself with the other when I can...

My blueberries have set many berries on three full size bushes. It seems the berries form on the side of the plant away from the sun and the bushes don't seem to need much afternoon sun. I've started a few from root shoots and several have a handful of berries.

I am anxiously awaiting delivery of bison cuts today...right before I make dinner! These guys raise them within 10 kilometres of me. I'll tell about visiting their ranch after it happens. I want to see them grazing in the field.

Re: message for Loungetrekker by mrsthing on 8 July 2008 10:40pm
A few years ago we vacationed in Washington state--the eastern side, which is mostly prairie, desert, and mountains. We passed a handmade sign that said, "Jack's Yaks" and a phone number. So being curious, we called, and it turns out he was a rancher who raised yaks and sold the meat. Off we went to Jack's house. He let us in, we were greeted by two yappy Lhasa Apsos. He told us all about breeding them and how much he got for the puppies and hauled out a photo album of all the dogs; showed us the (garishly) painted yak skulls his wife sold at craft fairs and told us exactly how many she'd sold and how much she'd gotten for them and gave us another photo album with every yak's head she'd had the pleasure to know (they had the animal's name beneath them, for god's sake!); then gave us a detailed story of how he got into breeding and selling yaks (yak-cow mixes, actually, like Beefalo), and hauled out ANOTHER photo album with pictures of every yak he'd ever had at state and county fairs, and told us all about shearing them and selling the raw "wool" for lots of money and showed us some hand-knitted things someone had made for him AND told us which yak it came from, and of course he told us the stories about how he got each one of them and how he had to go out to the barn in the middle of a snowy winter night when this one was born, yadda yadda yadda--they guy NEVER shut up! NINETY minutes later, we were finally leaving with our 8 yak burgers (alas, no steaks) and he ran out and stopped the car. "Plum fergot to tell ya how to cook 'em!" Despite the fact that the friends we were staying with insisted on cooking them beyond well done (mad yak disease?), they were absolutely delicious. Tasted a lot like...buffalo.
Re: message for Loungetrekker by geordiegirl on 9 July 2008 12:07am
Don't think I have ever tasted buffalo (or beefalo - lovely name!) - buffalo sounds good, Is it a low-cholesterol meat? I tried ostrich a couple of times (supposed to be just like beef without the nasty bits) but it didn't taste of anything at all to me.

Anyway,look forward to your account of a) the dinner and b) seeing them grazing. Now that IS Think Global Eat Local!

Judy, that's a good story about the yaks. The skulls sound a bit gruesome though & you can certainly go off people who just won't let you go! But the burgers sound good.

I get hold of a lot of venison in the country areas of UK, and that is delicious & low-cal.But there's not a huge range of unusual meats - wild boar is pretty good, I expect there's lots of that in US & Canada.

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