Chinese Wolfberry (Lycium barbarum)

http://www.durgan.org/ShortURL/?EUJYW 26 February 2008 Chinese Wolfberry (Lycium barbarum)

The Chinese Wolfberry pods were planted on 10 February 2008. Due to ignorance the whole pod was planted, but it is only necessary to plant one seed per plant. They were thinned and the stronger plant will be kept as they get larger. Germination was about 10 days and it appears maybe planting the pod is a good idea, since the germination was probably 100%. The plant is a perennial. Fruit production is in the third and fourth year.

There is an excellent place to grow them in my garden, so it will be interesting to see if they thrive in my Zone 5.

http://www.durgan.org/ShortURL/?LSUON 29 May 2008 Growth in the Garden.

http://www.durgan.org/ShortURL/?TSECU 4 July 2008 Chinese Wolfberry (Lycium barbarum)
There are three plants in the garden. A rabbit has eaten the tip off two of the plants, but it seems to aid bushing of the plant. I will eventually get rid of this one rabbit, but he is fast and avoids Neena, and myself, since there is now so much vegetation in which to hide.

http://www.durgan.org/ShortURL/?QUFJB 18 July 2008 Chinese Wolfberry (Lycium barbarum)
The largest of my three plants is growing well.

Here is some information about the plant. http://en.wikipedia.org/wiki/Wolfberry

Pressure Cooking

Pressure Cooking
http://www.durgan.org/ShortURL/?VGOGV

Here is pictures of my pressure cooker and colander insert.Any cooking that minimizes the time, temperature, and water will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water.

http://www.durgan.org/ShortURL/?YWUPR There are far more benefits from Pressure cooking than deficits. It far surpasses all other methods of cooking. Practice makes perfect.

http://missvickie.com/library/benefits.html A gormet meal can be prepared within an hour, once one gets proficient.Pressure cooker rings should last the life of the cooker.

The lid should be run under water to wet the ring before putting in place. This lubricates slightly and prevents tearing.

The other action that ruins rings quickly is leaving the lid on the cooker loose with the heat on. The ring gets hot due to lack of conduction and dries out quickly. If it is desired to heat the material in the cooker, then use another lid.How do I know, because I ruined a ring once, and determined the cause.

I have never had the small safety grommet damaged, but have lost it if the rocking, pressure valve hole gets jammed, due to material plugging so a spare may be in order. Since then I have change my procedure as depicted following.

I have a colander exactly the same size as the pressure chamber and place the material to be cooked in this device, My material doesnt touch the water due to the base on the bottom of the colander. This means peas, rice, grains, oats, can be cooked without the bits of material jamming the rocking exhaust, thus preventing the safety valve from blowing.

The colander was a typical type and I knocked off the two handles with a sharp blow from a a hammer. This is easy since they are only spot welded in place.