62 lbs.
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What do you do with all your pumpkins?
Give them away or feed them to the chickens and turkeys.What do you do with all your pumpkins?
We put electric poultry netting around the butternut squash, but the vines spread out so far that some of them went through the fence and yes, the chickens helped themselves.Sometimes they help themselves.
I prune the pumpkin vines or they would have taken over the whole garden. Before I started pruning them, I got fewer pumpkins but more vine growth.We put electric poultry netting around the butternut squash, but the vines spread out so far that some of them went through the fence and yes, the chickens helped themselves.
I'll have to look into that for next year.I prune the pumpkin vines or they would have taken over the whole garden. Before I started pruning them, I got fewer pumpkins but more vine growth.
I use the shovel to cut the vines off.I'll have to look into that for next year.
Tupelo is also dark and caramel-y tasting, but buckwheat is the bombThe source. As I recall, Buckwheat honey is dark. I might be wrong about this but I believe that Russian Olive honey is also dark.
On the other hand, truth in advertising claims is a very fragile, often crossed line.
One way to get honey to caramelize is too heat it above 160°F. Of course once you heat it above that temperature it is no longer honey because the sugars convert to other types of sugars.
While melting and reclaiming bee's wax, I produced a product that both tasted and looked like molasses.
I really, really dislike buckwheat honey.Tupelo is also dark and caramel-y tasting, but buckwheat is the bomb
When I have crystallized honey. I put the container in a pot of water at 120°F. It will slowly convert it all back to honey. You have to make sure that every little crystal has become liquid. Doing it this way keeps it liquid for the longest time period for me. If the temperature where it is stored gets cool enough (pretty much anywhere in my house), it will crystallize again.Tupelo is also dark and caramel-y tasting, but buckwheat is the bomb
If you heat it like that does it keep it from crystalizing?