Newsletter, April 24, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
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=> Members' Section, Email accounts & free software.
=> Added Amazon.com
=> Article; No Dig Potatoes
=> Cook Book Review; The
Thrill of the Grill, Chris
Schlesinger & John Willoughby
=> New eBook; Crock pot recipes.
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe/Unsubscribe information
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Thank you,
The EclecticCooking.com team!
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Amazon.com:
We have finally gotten our act together and added the world famous Amazon.com
book store! Every cook book ever published is probably available here at Amazon.
There will be a few links here and there pointing to Amazon on our website such
as
in our cook book reviews and articles.
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Article
No Dig Potatoes
By Guest Writer, Ron Williams
You can grow an enormous crop of potatoes without any of the
backbreaking effort of digging. Just follow the steps below.
There is no need for fork or spade in any way, shape or form. This is
ideal for those who have problems bending and lifting heavy loads.
It is also a good project for a school or aged home gardening group.
Mark out an area of lawn:
1. Lay down some weed suppressing material like carpet underlay,
cardboard or thick layers of newspapers.
2. On this put a layer of compost and/or earth.
3. Put seed potatoes, or pieces of potato with eyes directly onto
this layer of compost, exactly where you want them to grow
4. Cover this with a fairly generous layer of mulch or hay/straw,
roughly 30 cm (1 ft) deep.
5. Water this in well. Green plant shoots will come through this
layer of material.
6. Add mulch as required to cover any tubers, which may grow on the
surface of the mulch.
7. Water and treat pests and diseases regularly as required
8. With this method you can pull back part of the mulch to access
some of the small potatoes for early use.
9. When the Haulms (Plants) have died back, you can pull back the
remaining mulch to find a big crop of clean big potatoes. Which
probably won't even need to be cleaned.
10. Next growing season, lay the seed potatoes directly onto the
broken down layer of mulch to start again.
This method of growing potatoes requires little effort, on the part
of the gardener. You are able to grow potatoes anywhere on the
lawn, on a rooftop or in a driveway.
This method of growing potatoes, helps teach youngsters about
where and how some of the produce actually comes from and
grow, rather than it simply coming from a greengrocer. So why
not get out there today, and grow your own potatoes.
Credits/Acknowledgements:
Ron Williams is a Freelance Writer as well as being a Horticulturist
and a Rehabilitation Therapy Aid at a Psychiatric Hospital in Brisbane,
Queensland, Australia. He writes ezines for wz.com. He also
owns a discussion group about Australian Gardening, called
austgardens at www.groups.yahoo.com
http://wz.com/homegarden/bio/ContainerGardening.html
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The Thrill of the Grill
Chris Schlesinger & John Willoughby
This
cookbook helps you master the art of grilling. The authors are born
in Virginia
introduce you to the spicy tastes from tropical climates and the
barbecuing
techniques of the American South. The authors give you a
guideline for choosing
the right foods for the grill and how to cook them.
The cookbook is written not only humorously but also in a relaxed style
starting with the table of contents. Under "Enough of These Will Make a
Meal", the authors give a menu for "96 Degrees in the Shade - A Summer
Lunch" with such suggested adventures as tropical gaspacho, avocado
stuffed with seared tuna estilio seviche and sweet potato-peanut pie. In the
chapter on "Fish and Other Water Dwellers" we are introduced to such fare
as grilled tuna steak with nectarine-red onion relish and world-famous fried
soft-shell sandwich with tartar sauce or grilled shrimp with dandelion greens
and ginger. "Birds and Things with Hooves" humorously lists grilled big black-
and-blue steak for two and a more serious note with the grilled pork skewers
with green mango.
The section on "Sambals, Blatjangs, and Salsa" dares you to try Georgia
peach chutney, an apricot blatjang, braised garlic and onion jam and spicy
oyster sauce with lemon grass. "Slow and Low Is the Way to Go": Barbecues
(Smoke Cooking) explains types of barbecue, terms you need to know with
recipes for chicken, duck, ribs (baby back and ribs Missouri style) as well as
beef and some sandwiches. No barbecue or grill is complete without all the
fixin's. These include salads, roasted vegetables and other accompaniments.
The authors conclude their presentations with "Breads and Desserts" as a
memorable event to a barbecue with hot pepper corn bread, Mississippi mud
cake and sweet potato-peanut pie. At the end of the cookbook the last
section lists sources around the U.S. for unusual ingredients.
If you like outdoor entertaining, this cookbook will help you to enjoy your efforts
and surprise your guests.
Buy Thrill of the Grill at Amazon today!
<A HREF="http://www.amazon.com/exec/obidos/external-search?tag=eclecticcooki-20&keyword=0811816729&mode=books">Thrill of the Grill</A>
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New eBook; Crock Pot Recipes
We have added another free eBook created by Rachel Paxton. There is an
eclectic
variety from Cajun-Style Buffalo Wings, Hungarian Goulash, and Chuckwagon
Beans. There are 33 crock pot recipes and the eBook is available in Adobe
format.
Download the eBook at our website here if you wish:
http://www.eclecticcooking.com/freesoftware.htm
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New Recipes/article of the Week
Article: No Dig Potatoes,
by Ron Williams
Recipes:
Mashed Potatoes with Olives
Baked Mashed Potatoes
Flemish Potatoes
Vegetable Gratin
Aardappelen from the Oven
(from Smakelijk, eBook)
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes directly on to our site here:
http://eclecticcooking.community.everyone.net
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Hot Tip: Fruits
It is best to store fruit in a cool place. Fruit which is stores in a cool
place, keeps its freshness longer. Some fruits, such as bananas and mangoes
can be damaged if they are stored in the refrigerator. When fruit is ripe,
it has the best flavor, color and firmness. When fruit is kept in a cool
place, the enzyme production is lowered which in turn slows down the
ripening process. Some fruits should not be stored together. For example,
if apples and tomatoes are stored together, the apples will cause the
tomatoes to ripen faster or if apples and carrots are stored together,
the carrots develop a bitter taste. Apples, as well as pears and plums
should, therefore, not be stored with vegetables.
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Our Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/
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Fruit/vegetable in focus
Galiamelon - Cucumis melo
This is one of the many varieties of melons now available in many
supermarkets. The Galiamelon can come in several varieties. Most
varieties have a rough peel and numerous seeds at the center. The
meat has a slightly green color, is sweet and very juicy. The
Galiamelon can last one week in the refrigerator. This type of melon
is available from April to September.
From www.online-cooking-recipes.com
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Joke/Story of the Week
The older you get, the tougher it is to lose weight, because by
then your body and your fat are really good friends!
(Excuses, excuses..., -Lars J) ; )
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Next Week's Edition, May 1, 2002
Article: A natural Diet
By Dr. Cliff Adams
Recipes:
Onion Tart Snacks
Lemon Chicken
Spicy Corn
Panna Cotta with Apricot Coulis
Coffee Corner: Brewing Coffee
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Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk
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What do you think of our newsletter? Do you have any comments about the
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(For advertising please contact, Lars@eclecticcooking.com
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Copyright 2002 Eclectic Cooking
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