Saturday, August 15, 2009

How To Tell If A Watermelon Is Ripe~



1. Thump it. If the watermelon sounds hollow, it's ripe. This is difficult for less-gifted ears.

2. Look at the color on the top. The watermelon is ripe when there is little contrast between the stripes.

Watermelon3. Look at the color on the bottom. A green watermelon will have a white bottom; a ripe melon will have a cream- or yellow-colored bottom.

4. Press on it. If the watermelon sounds like it gives a little, it's ripe. (Rhodes doesn't like this method because it can ruin the quality of the fruit.)

5. Check the tendril. If it's half-dead, it could mean that the watermelon is nearly ripe or ripe. If the tendril is fully dead, it could mean that anthracnose or some other fungus killed the melon, or that it's ripe or overripe. If the tendril is green, you should wait to pick the melon.

6. Count the number of days from anthesis (flowering) or the number of days from planting. This works pretty well if you know the variety of watermelon and how many days it's supposed to take for that variety to ripen under normal temperature and fertilizer regimes.

7. Check the size. It's not necessarily true that when a watermelon is big enough, it's ready; but under good conditions, it should be normal size. If it's not, you're probably too anxious.

8. Crack a few. You've got a whole field of watermelons, and you can practice a little, right?

9. Is the vine dead or dying? Well, the watermelon is not going to get any riper, so you might as well pick it.

Homemade Frozen Spaghetti Sauce~Amish Recipe


2 large onions~2 cups
2 cloves garlic, minced
1/3 cup oil
12 large tomatoes
2 cups water
2 tbs instant beef broth granules or you can use cubes
4 tsp. leaf basil
1 tsp. oregano
2 bay leaves
2 tsp. salt
1 (12 oz.) can tomato paste

In a large kettle, saute onion, garlic in oil in until soft. Stir in peeled, cored and chopped. Cook 5 minutes. Stir in remaining ingredients. Simmer one hour, stirring occasionally until sauce thickens. Freeze in containers. Yield 3 quarts.
When ready to use, thaw and add browned meat. Simmer while pasta is cooking.


The Best Chocolate Chip Cookies~




The Farming On Faith Kitchen is cooking this morning~
This is My Hannah and she is baking our favorite cookie recipe this morning. We are having a good old time. We are cooking~baking away and watching the Food Network! Come on over for some hot fresh cookies!

INSTRUCTIONS

Heat oven to 375 degrees. Cream: Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3" apart on ungreased baking sheet. Bake at 375 degreess 8 to 10 minutes for chewy cookies (will appear light and moist - DO NOT OVERBAKE)


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