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 -=> On 11-06-16  12:07,  Michael Loo <=-
 -=> spoke to Jim Weller about 334 overdosing <=-

 ML> Baxk in the 1950s in the DC area we used to have various 
 ML> PYOs, where the policy was that you could gorge as you
 ML> filled your baskets. The prices charged included a certain
 ML> allowance for this behavior, but apparently at the one we
 ML> used to go to not enough, because at some point the farm
 ML> went out of business and became a housing development. I

Further out on Rt 97 (aka Georgia Avenue extended) there is Lariland
farms.  They do pick your own and we first went there fourty years ago
or so.  Never did strawberries because they grew close to the ground and
we were not nimble enough even then.  We did do raspberries which grew
on tall bushes with support structures.  Their raspberries (black and
red) were bigger and more robust than the typical red raspberries one
sees in the grocery.  We also did blueberries, which were on bushes
about four feet high.  They were quite easy to pick -- you held the
bucket under a bunch and raked them off the bush with the other hand.

In both cases, nobody seemed to mind if a percentage of the crop never
made it back to the weighing stand.   They also sold stuff that was
already picked for about twice the price of the pick it yourself.  Even
that price was perhaps half of the grocery store price for comparable
fruit.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Labra (T) "Vegetables In A Mingling Mood"
 Categories: Low fat, Indian, Posted
      Yield: 4 Servings
 
      2 tb Water or broth
  1 1/2 t  Sugar
      1    Bay leaf
    1/4 ts Five-spice
      3 tb Peeled, minced fresh ginger
    1/2 ts Turmeric
      2 ts Ground cumin
    3/4 ts Salt
    3/4 c  Chopped tomatoes
    1/2 c  Water
    1/2 lb Potatoes, cut into 1" cubes
  1 1/4 c  Yams cut into 1" cubes
      2 c  Cauliflower cut into florets
  1 1/2    " in diameter
      1 c  Green beans, cut crosswise
           Into 1 1/2" lengths
      2 c  Eggplant cut into 1" cubes
      2 ts Red chili paste (optional)
           Or (see below)
    1/4 c  Thawed frozen peas
    1/2 ts Garam masala
           Garnish:  Boris (lentil
           Dumplings) (optional)
 
  TIPS:
  
  ~ cook veggies uncovered part of the time/when simmered covered for a
  long time veggies become soft and mashed, but cooked uncovered they
  develop a rich roasted flavour
  
  ~Crush a few of the veggies at the end with the back of a spoon to
  release their essense, blending to form a unique sauce
  
  ~since the quantity is large, a 12"(30cm) DEEP-SIDED skillet is
  needed/this allows the veggies to lie in a single layer,which results
  in more even cooking, rich roasted flavour+ holds their shape better
  
  ~important to add spices in order as indicated; for instance garam
  masala-a hot spice is usually added when the heat is turned OFF,
  otherwise it will lose its aroma with high heat, and turn bitter if
  overcooked.
  
  INGREDIENTS:
  
  1. Heat water or broth in skillet (nonstick or Dutch Oven) over med.
  heat Add sugar and fry(a few sec.) til it darkens/Turn heat to
  med.low, fry bay leaf + 5-spice til they start crackling.  Add ginger,
  turmeric, cumin and salt; then tomatoes + water.  Add potatoes and
  yams.  Simmer, covered for 15 mins.
  
  2. Add cauliflower, beans, eggplant + red chili paste.  Simmer,
  covered, for 10 mins.  Turn heat to med. low.  Uncover + cook til the
  veg. are almost tender approx. 10 mins.  Sprinkle 2 to 4 Tblsp hot
  water over the veggies if they start to stick to the bottom, but try
  not add any more than necessary; the sauce should be thick and clingy.
  
  3. Add peas + simmer, covered til the veg. are tender, 3-5 mins.
  Remove from heat.  Blend in garam masala.  Using the back of a spoon,
  mash a few of the potatoes + yams to mix with the sauce.  Sprinkle
  cilantro on top.
  
  SERVING SUGGESTIONS:
  
  In a typical Bengali home it would be served with rice, tart red
  lentils, mellow tomato chutney or soft bread.
  
  TO PREPARE RED CHILI PASTE:
  
  Dried red chili, made into a paste adds a rich,warm flavour + a mellow
  hotness to the dish.  You can roast the chilies first, to further
  enhance the paste.  Put 2-4 whole dried red chilies on an ungreased
  griddle or skillet over low heat.  Turn as soon as they start t o
  darken on the bottom.  Repeat for the other side.  Soak the chilies in
  hot water for 15 mins or til soft.  Remove the seeds to reduce
  hotness.  Grind the flesh with a mortar and a pestle or in a
  mini-chopper using 2 tsp or so of the soaking water.  *Do not
  substitute with commercial red chili paste.  This paste contains other
  ingred. which will alter the taste of the dish.
  
  Date:    Thu, 20 Oct 94 16:27:39 EDT
  From:    cliberat@cott.com
  SOURCE:  The Healthy Cuisine of India (recipes from the Bengal region)
  AUTHOR:  Bharti Kirchner
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:26:35, 07 Nov 2016
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