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The Bayou Gardener Family

MPHymel

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MPHymel last won the day on July 21

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About MPHymel

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    Dirt Dabber

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    Covington, LA

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  1. If you have a cane knife with a spike hook on the back side, you can cut them off a foot or so high, then split down the middle and hack into the dirt and flip your cane knife around and whack in with the hook, pull and get smaller pieces up. Even split it in 4 if you want. Any lateral roots that stay in the ground will rot away and probably do more good than harm.
  2. Yeah, I usually bust my ^$$ when that skin let's go of the stalk and slides off and I land on my butt.
  3. Yep, iron & clay peas, are usually the thing I go for in summer, down in plaquimines Parish, they plant sorghum Sudan grass,. Lsu recommends hairy vetch, but I don't have any first hand experience with it. The guys at Hoss Tools do buckwheat, I just never thought that was a thing this far south, but they are in about the same zone as us.
  4. Ya killing me @Gymgirl I ordered my seeds last week. They should be in tomorrow or Wednesday. Kinda wish I'd have kept all those single serve rice cups we been going through this last year after seeing your system!
  5. Yep, but do yourself a favor and cover crop after your spring garden
  6. Welcome Charly!
  7. How long before them things make fruit?
  8. MPHymel

    Pecans

    Three big old trees in front of our camp in Alabama, I can't wait this year should be loaded, as last year was the lean year. My trees here have a few, but the squirrels don't have to go to a refinery everyday like me, so I might get to pick a couple of rotten ones they leave me.
  9. Eh @T-Boy swap you some caramel apple cyser for a taste of that blueberry meade.
  10. Not something I thought I'd ever eat, but we were in France, and saw andouille on a menu, well being from Louisiana, you know I had to try it (that is a thing down here), but what I didn't know was that it was entirely made of chitterlings, whereas Cajun andouille all meat with some fat, usually made bigger chunks of meat than sausage. So we get this appetizer, 3 slices of two types, about 2 inch in diameter. One type was Brittany type, one was Normandy. One looked like a hundred rubber bands spiraled around in a big circle, the other type was like a bunch of swirling rubber bands packed in a circle. Perhaps you can imagine the look on our faces. But, not wanting to seem like some unworldly Louisiana boy who never left home, I was going to make sure I tried it. They were pretty good, One, I think the Normandy, had a bit of the black pepper seasoning typical of Cajun andouille. It was an experience!
  11. Not something I thought I'd ever eat, but we were in France, and saw andouille on a menu, well being from Louisiana, you know I had to try it (that is a thing down here), but what I didn't know was that it was entirely made of chitterlings, whereas Cajun andouille all meat with some fat, usually made bigger chunks of meat than sausage. So we get this appetizer, 3 slices of two types, about 2 inch in diameter. One type was Brittany type, one was Normandy. One looked like a hundred rubber bands spiraled around in a big circle, the other type was like a bunch of swirling rubber bands packed in a circle. Perhaps you can imagine the look on our faces. But, not wanting to seem like some unworldly Louisiana boy who never left home, I was going to make sure I tried it. They were pretty good, One, I think the Normandy, had a bit of the black pepper seasoning typical of Cajun andouille. It was an experience!
  12. First get you a rig like Mr. Okra of new Orleans.... https://youtu.be/C1tHFFjWWLM He was a unique piece of NOLA culture, but I think he passed away recently.
  13. MPHymel

    Welcome Eric

    @EricYes it was on his home page, and I transferred that to my Google calendar. I most prolly can share that calendar, you know how Google makes that easy to do, lemme know if you want to try that
  14. Well, what else were you going to do with them ten minutes..... Grew it the year Donald first did his video on them, and man we loved it. I wasn't sure about the greens, but I did taste them and recalled they seemed edible to me. Have since not grown as nice a crop (as with many things in my garden) looking forward to trying it again this year though. We cubed it up with a cubed up ham steak and fried it a bit, recall how much we enjoyed that.
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