Subj : Re: Pick your own fruit
To   : Dale Shipp
From : Dave Drum
Date : Fri Feb 10 2023 11:29:00

-=> Dale Shipp wrote to Mike Powell <=-

 > We never went for pick your own strawberries.  The farm where we went
 > for that sort of thing had them growing on the ground.  Even 40 years
 > ago our knees, legs and back would not have tolerated hardly any of such
 > action.

 MP> My grandfather grew stawberries and, IIRC, that is how they grew...
 MP> close to the ground.  I have never seen them grown tall enough, like
 MP> blackberries do, that you didn't have to pick them from near the
 MP> ground.

 DS> I have seen adverts for "strawberry barrels" in which cut outs in the
 DS> sides of a barrel allow for planting strawberries up the side of the
 DS> barrel.  I have no idea if they really worked, and have serious doubts
 DS> that it would be feasible in a commercial setting.

Probably work as well as those "potato barrel" deals that were all the 
rage a couple decades ago - sort of a good idea but not a big labour
saver or convenience.

https://davesgarden.com/guides/articles/how-to-make-a-potato-barrel/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Glazed Potatoes
 Categories: Pork, Potatoes, Poultry, Herbs, Vegetables
      Yield: 4 Servings
 
  2 1/2 lb Potatoes; sweet or white
      4 c  Chicken stock
      1 cl Garlic; peeled, mashed
      1    California bay leaf
      1 lg Tomato; chunked
           Thyme, salt & pepper
      8 oz Thick sliced bacon; in small
           - dice
      1 sm White onion; thin sliced
 
  Peel and boil potatoes in stock seasoned with garlic,
  bay leaf, thyme and tomato. Simmer until tender. Remove
  potatoes and strain the broth, removing solids.
  
  Cook the bacon and onion together, taking care not to
  burn the onion.
  
  Add the potatoes and 2 cups of the strained broth to the
  bacon. Reduce the liquid to a glaze, turning potatoes
  occasionally to coat.
  
  From: GFS Marketplace e-mail advertisement
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Learn how to enjoy where you are on the way to where you're going.
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