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You know Gerry I recognise your sarcasm, but right now the best tomatoes on our market are B.C. Hothouse tomatoes which I prefer over the American or Mexican tomatoes even if I do pay a bit of a premium. Let's get back to the topic...

I support them as I said, but they have to be competitive.

Gerry you know I didn't say that. B.C. grows a hell of a pile of apples but we import apples from both New Zealand, Australia, and the U.S. Why? Who knows? I don't buy them. I buy all of the meat for our table and I am price conscious. Why should I buy frozen lamb from Canada at a...

Refrigeration in this day and age is not the risk it maybe once was. Many products are frozen for months before they get to the consumer. All meat products require refrigeration at some point. It is probably irresponsible to pay unnecessarily high prices when you don't have to.

While I don't know what the "environmental reasons" might be, I certainly support local Farmers where I can. You would think shipping costs would knock the New Zealand product right out of the market but it doesn't. Every Spring I buy at least one whole lamb, cut and wrapped, from a local...

Gerry there is nothing wrong with New Zealand lamb. If New Zealand farmers can raise lamb and ship it 12 thousand miles and be competitive, all the more strength to them. I'm pretty sure that lamb producers in New Zealand are operating under at least the same rules regarding health and product...

We do most of our grocery shopping at SOM, but the Superstore's fish are definitely not all farm fish. I don't buy Atlantic salmon period. Their selection of fish is better than any store I know of. The Superstore sells Red Snapper fillets that are second to none, very well boned and...

Last week the Superstore was offering frozen "Lamb Shoulder chops" at about five dollars a pound. They all seemed to be about one to one and a half kilograms. Once they are thawed out they look a bit like a butterflied leg of lamb and that is exactly how I cooked it. It probably would have...

Any old rifle fans out there? I just bought a rifle. My wife and I got ourselves into an estate sale and among all the chairs and tables and old fashioned lamps was a sign saying Winchester rifle $25.00.. I walked over and picked up a model 94 that seemed to be in pretty good shape. I got...

And why are we building debt if this money is lying around? The Progressive Economics Forum » What Happened to the $54 Billion EI Surplus?

I originally posted the following link: The Butchart Gardens - The Gardens

Pickled herring are among my favorite foods. I can eat Roll Mops for dessert. The very next herring season I'm going to salt and sugar cure and smoke a batch of kippers. I would also like to put down a few jars of pickled herring.

Halifax — Canadian Press Published on Wednesday, Oct. 28, 2009 7:55AM EDT Last updated on Wednesday, Oct. 28, 2009 10:19AM EDT A young Toronto-area woman has died in hospital from injuries sustained when she was attacked by a pair of coyotes while hiking in Cape Breton. The woman was...

" LG ODD auto firmware" Over the last week this thing has tried several times to get onto my computer. This morning I turned the computer on and went to pour a cup of coffee. When I got back "LG ODD auto firmware" was half-way through loading a large up-date. I cancelled it and went to...

I haven't been on a farm since I was a kid but when our kids were growing up we used to can a couple dozen jars of garlic dill pickles, at least a dozen jars of bread and butter pickles,(better than Vlassic) along with assorted jams and jellies and home canned salmon. A loaf of home made bread...

Vanisle when we re-used the Vlassic pickle juice it was never meant to keep for a long time. It was just a quick way to get another big jar of pickles. We will keep them in the fridge till they are gone......God, they are half gone now. What the hell, food is meant to be eaten.

About ten years ago I went on what was my most successful fishing trip. I brought back about thirty five pounds of Coho. I borrowed a pressure cooker and canned the lot of it. My mom canned moose almost every year meat with just a big canning kettle with a lid and the racks for the jars...

You've been lucky. My wife and I have pickled virtually everything over the last forty odd years. We always boil the brine and we always sterilize the jars. If the jars don't seal, we repeat the whole process and on a few occasions, even we've had a few jars go bad. The pickles we just did...

You are no doubt right but when you are pickling fresh onion and cucumber slices, you pretty well have to get the brine up to boiling because it takes a week or two at least to pickle them properly and they should be sealed for at least that long so you don't grow any bugs...;-) PS The pickled...

As long as the jar has bee sterilized and the pickle juice is boiling when you pour it over the eggs, they should keep for a few weeks at least.