Comments on: The Farm Experiment 2: Use it or Loose it!

By: Amy Hughes

Amy Hughes — Sat, 29 Aug 2009 06:42:14 +0000

Fiona, thanks for the tip? How much soda in the water?

By: Anita

Anita — Sat, 15 Aug 2009 02:17:32 +0000

Audrey,
Bubble & squeak is actually of British origins. It’s basically leftovers from the roast dinner, (potatoes & cabbage/ brussel sprouts, any other veg.) fried up (lard is great!) with an onion, garlic & herbs, & put with the leftover meat. The name comes from the sounds made when cooking (bubble from the boiling spuds, & squeak from the frying).

By: Fiona

Fiona — Thu, 13 Aug 2009 11:29:13 +0000

When hard-boiling eggs, add a teaspoon of bi-carb of soda to the water once it’s boiled. It makes the eggs really easy to peel.

By: Amy Hughes

Amy Hughes — Mon, 06 Jul 2009 00:55:19 +0000

Just a reminder for the grab and go snack of hard boiled eggs. If you are using fresh farm eggs, they are a nuisance to peel. It is beter to put a dozrn in the back of the fridge and forget about them for a few weeks. Thye have to “dry” out a bit to let the membrane get loose from the shell, otherwise you won;t have much egg left to eat. Happy Trails!

By: Audrey

Audrey — Tue, 16 Jun 2009 14:29:35 +0000

Joanne, what is bubble and squeak, exactly? I am betraying my non-Aussiness yet again, but I need to know! ;)

By: The Nourisher

The Nourisher — Tue, 16 Jun 2009 01:14:36 +0000

Thanks so much for this post. It’s inspired me to get into veggies more. Although it’s winter down here and we’re enjoying root vegetables like parsnip - my fav but not the kid’s fav. Had roast beef and root veggies last night then ‘bubble and squeak’ for breakfast. Leftovers chopped and fried in LOTS of butter. Love winter food.