CarolM
Well-Known Member
Ha ha ha. Our spring has just started and I am hating the heat already.
COLD DARK ROOM
- Thread starter Tidgy's Dad
- Start date
CarolM
Well-Known Member
The one in green.
Back from the International grocery market with lots of greens, some honey, Korean honey/ginger tea, dandelions, kale, zucchini, celery, onions and a few more things.
Ogh, a treat for Sully too.
Ogh, a treat for Sully too.
CarolM
Well-Known Member
Yay. I got it right. She does look a bit like you. Tall and gorgeous.
CarolM
Well-Known Member
Do you take those spines off before giving it to Sully?
The one on the left in green?? Looks like your son I think.
And what is the red stuff?? I’m sure I should know but I don’t [emoji15][emoji15]
I take most of mine off but I hear it’s unnecessary.. guess it’s just safer for my fingers[emoji4]
The answer is mostly -
- First I give them a good washing, then take a serated type knife blade and rub it back and forth on the pads which pretty much cleans those up on the pad surface.
- Then I take a smaller paring knife and cut off the edge all around the pad, then snip the bottom off.
- By now, I’m done with spine removal and I chop them up into inch squares or so.
Here are some pix of the process
Pad with Spines
Washed Pad and Scraped
Edges Trimmed Off
Cut Up & Ready to Serve
Last edited:
I think you do know...
The prickly pear cactus is the only member in the Opuntia genus of cacti and there are over 200 different species. They have three striking features.
They are easily identified by their large paddle like shaped leaves, also known as nopales which are in fact flattened stems.
Another feature of prickly pears is their fruit or tunas which vary in color from yellowy-green to deep magenta.
That is the fruit of the opuntia plant, called tuna.
I was assembling all the greens and veggies for tortoise feeding this a.m. and thought, "Why should the tortoises get all the good stuff?" So I got out my pork neck bones and browned them, then set them into the stew pot in chicken broth with onions to boil for a couple hours. When I came in from outside just now I added vinegar and sugar to the pot then a whole bunch of collard greens. My lunch will be ready in another hour! The neck bones aren't ideal for this use as there are too many small, sharp bits, but the butcher didn't have any smoked ham hocks.
Here in my area our first frost usually comes right around Halloween. But so far our night temperatures have been lower 60s and upper 50s (F). It doesn't feel like it's going to drop down into the 30sF in just a couple days. the day temps are still in the 80s.
All I have left to do to winterize the plants is take several into the backyard greenhouse, then wrap the front porch (where the jade plants and a few euphorbias live) in plastic. The plants on the porch aren't all that cold sensitive, but they can't have any frost on them or they will die.
Man, I'm hungry!!
Here in my area our first frost usually comes right around Halloween. But so far our night temperatures have been lower 60s and upper 50s (F). It doesn't feel like it's going to drop down into the 30sF in just a couple days. the day temps are still in the 80s.
All I have left to do to winterize the plants is take several into the backyard greenhouse, then wrap the front porch (where the jade plants and a few euphorbias live) in plastic. The plants on the porch aren't all that cold sensitive, but they can't have any frost on them or they will die.
Man, I'm hungry!!
@Bee62 I was wondering how Cowboy Ken got a picture of you. He posted this on the pretend chat thread:
I hold a pad in tongs and burn the spines off over the stove flame. It takes 10 seconds.
Hhmm, i guess you have gas? We just have electric here. Lots of ways to despine a pad. Good stuff.
Hold on here. We too only have electric yet people tell me all the time that I have Gas!
Ouch!
Your right!! I did know... I planted a few of those a while back except they were purple...
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