Posts Tagged ‘leaves’
Introduction in gardening
Now all cities of Russia are literally surrounded by garden plots. 20 million families have them almost. For many owners of six hundred parts cultivation of vegetables from a pleasant discharge after work in a city have turned hardly probable not to a survival condition. People give to the plots all free time, but they often do not have ability to receive from the hundred parts a crop, commensurable with the enclosed work. The assortment of cultures is poor also: you will seldom meet on gardens of more than 10-15 kinds of vegetables.
Posted in Vegetable growing on narrow ridges
Cauliflower freezing
Cauliflower touch, remove external leaves and disassemble on separate florescences. Cabbage wash out cold water and scald in the boiling, slightly added some salt water about 3 minutes. Then cabbage cool and shift in the cardboard box which has been laid out by cellophane. The frozen cauliflower can be stored about 6 months.
Posted in Freezing of vegetables
Freezing of eggplants
Eggplants, after their storage in the frozen kind, keep all nutritious and gustative properties. For freezing select strong, small eggplants with a smooth, intact peel. Eggplants wash out cold water, cut off leaves and pedicles and cut eggplants small slices in 3-4 Slices of eggplants see scald boiled water and, having cast away on a cullender, allow to them to cool down. The cooled down slices of eggplants place in polythene bags and put in a froster. Freeze eggplants at temperature-20 degrees.
Posted in Freezing of vegetables
Sorrel freezing
For freezing use a young sorrel with gentle leaves of the saturated green colour, collected before formation of flower arrows. A sorrel freeze the whole leaves. It is possible to cut also sorrel leaves large slices.
Before freezing the sorrel needs to be washed out carefully in a considerable quantity of cold water. Then at sorrel leaves cut off green cuttings, large leaves cut on 2-3 parts. After that a sorrel lower in boiling water and scald about 1 minute. For blanching it is necessary to take waters as small as possible – exactly so much that it has covered all sorrel. At blanching the set of nutrients gets into water from a sorrel and the more there will be waters, the more than valuable properties will lose a sorrel.
Posted in Freezing of vegetables
Spinage freezing
Spinage touch, cull out the leaves of other plants which have got to spinage at the plucking. Then cut spinage leaves on slices in 3-4 sm and lower them in boiling water for 1-1,5 minutes. After blanching spinage cool in cold water and lay in polythene bags. Freeze spinage at temperature nearby-16 degrees. The frozen spinage can be used for preparation of lettuces, a sorrel soup and other dishes. To store the frozen spinage it is possible within 6 months.
Posted in Freezing of vegetables
Spinage drying
Spinage leaves wash out, lower in boiling water for 0,5 minutes, then cast away them on a cullender and wash out cold water. Predry spinage and lay its thin layer on a sieve, Place a sieve in a drying cupboard and dry spinage at temperature of 45-50 degrees. Dried spinage store in the glass jars which have been wrapped up by a paper.
Posted in Drying of vegetables
Sorrel drying
Before drying a sorrel carefully wash in cold water, cut thin straws and put on a sieve. A sieve put in a drying cupboard, the temperature in which should be 45-50 degrees.
The sorrel can be dried and on open air. For this purpose washed out sorrel collect in small bunches which suspend in a shady place. On sorrel drying in such a way leaves about 6 days.
Posted in Drying of vegetables
Tarragon drying
Young leaves of a tarragon spread out on open air in a shade and exsiccate. Dried leaves lay in a glass jar, close its cap and store at a room temperature.
Posted in Drying of vegetables
Celery drying
Celery greengrocery connect in bunches and dry on fresh air the same as both fennel and a parsley. The exsiccated leaves of a celery mill and store in glass jars.
Posted in Drying of vegetables
Green head cabbage drying
For drying select small, dense heads of cabbage. Heads of cabbage clear of external leaves, cut out from them cabbage stalks. Then heads of cabbage wash and than 5 mm cut a thin straws, in the width no more. The straws from cabbage are filled on a sieve a layer in the thickness no more by than 2 sm and put in a drying cupboard. Dry cabbage at temperature about 70 degrees.
Posted in Drying of vegetables