Friday, August 17, 2012

Another Garden Update

Because, seriously, what else is there to talk about at this time of year?
The last dill weed.  It hasn't flowered yet.  Lots of sprigs on it though. I think I'll do a batch of cucumber relish with my next cucumber harvest, to give this little dill weed more time to flower.
Peppers are coming along quickly now.  There are at least 3 or 4 on each plant in the greenhouses.  The ones in the perennial bed haven't started fruiting.  Now which peppers did I plant where? I'll have to check my greenhouse 'map'.
Romaine going to seed.  These were transplants.  No signs of life from the ones that were direct sown.
Yellow beans still going like crazy, but the grasshoppers are starting to do some damage.  Some plants have hardly any leaves left.  Spotted a few snails in the hugelkultur bed as well.  Green beans are slowing down.  That does not upset me.  I left the last row to go to seed.
Yesterday I canned another 4 quarts of dill pickles, and 15 pints of yellow beans.  I'm canning beans now, because I have 30 bags of green, and 20 bags of yellow frozen.  That should get us through the winter.  So I figure extras will last longer canned.

I got a great deal on bananas, tomatoes, and assorted fruit on the cheap rack in the grocery store.  99¢ per bag.

The tomatoes I bought to eat fresh, then mom gave me a bag of tomatoes from their garden.  Then I found the peppers.  Now I'm thinking of doing a batch of salsa.  With red tomatoes.  Go figure, lol.  I started canning salsa a few years ago when I had about a million green tomatoes that obviously weren't going to ripen.  Google led me to green salsa, and it was an instant hit.  It almost feels like blasphemy to make it with red tomatoes.  And what shall I do with all of the green tomatoes I end up with at the end of the season?  But I don't think I have enough red tomatoes to do a batch of pasta sauce.

I did do a batch of pasta sauce the other day.  I cleaned out the freezer in the garage and found a bunch of tomatoes from last year hiding at the bottom.  My big roasting pan full of tomatoes resulted in 3 quarts and a pint.  Is it worth the effort?  I'm not a small batch canner.  All of that farting around and all of those dirty dishes for 3.5 quarts?

Hmmm...  Maybe I should just freeze them.  I'll think on it.  While I'm thinking on it, how about another BLT?  Maybe the 'problem' will go away on it's own....

Today's adventure- Jamaica Banana Jam.  If I can get it done before the boys inhale the rest of those bananas.  ;)  And then I want to break a bunch of rules again, and can cream of celery soup.

9 comments:

  1. I like the idea of banana jam, but the amount of sugar is appalling since bananas are so sweet anyway.

    Small batch canning is just about my speed these days.

    You could introduce your little boys to a new sport and farm job--catching grasshoppers and feeding them to the chickens. The chickens would just go wild.

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    1. You were right- the banana jam is way too sweet. Tastes like a bowl of sugar. Blech. I'm tempted to try another batch with less sugar, but I'm not sure how it would keep.

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    2. Lemon should make it acid enough. You could take that you canned and mash a fresh or frozen banana into a bit of it to serve the boys without wasting what you canned.

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  2. I make fresh red tomato salsa, Wendy. Tasting fresh salsa kind of ruined my taste for canned. lol (Although I do like using the bottled salsa in place of pizza sauce.) I guess you can train taste buds to like just about anything. Email if you want me to send the recipe. I don't think I have your address. Oh, and I have a recipe for green tomato mincemeat if you find you have too many green at the end of the season. Just offering in case :-)

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    1. Thanks, Sue. I'm sure fresh salsa would be better than canned, but we have such a limited time span for fresh anything, the harvest must be preserved.

      I have never eaten mincemeat. What's left of the tomatoes are still sitting on the counter. I've decided to freeze whatever we don't polish off by tomorrow.

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  3. Wendy - everything is looking great - minus the grasshoppers of course! we are finally bringing in enough produce to start freezing, dehydrating and/or canning - woohoo! the berries are coming in like mad and that always makes for a happy winter! as for green tomatoes at the end of season...i collect mine in a box and leave them in the window ledge for a week or two...some always definitely colour and the ones that don't - i make chow with. i love me some good, fresh red tomatoe salsa, canned with tons of garlic and herbs, for the winter - yummeh! lastly, i have been letting certain plants go to flower and am already harvesting seeds - let me know if you want any! your friend,
    kymber

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    1. Thanks, kymber. I really don't even mind the grasshoppers, lol.

      Glad to hear you're getting the goods in! What exactly is chow?

      I've never had good luck with ripening green tomatoes after picking. They seem to rot before they ripen. Could be the sudden temperature drops overnight. I like my green salsa, so I'm just going to skip doing any salsa right now, and freeze the peppers until it's salsa time.

      A seed exchange would be nice this winter/next spring! I won't be ready for awhile yet.

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    2. chow is very similar to green salsa...only it's a little more like relish...well, like relish that's chopped up bigger than relish. you use green tomatoes in chow, onions, peppers if you want, zucchini, cucumber, carrots, cabbage - anything goes! i love chow!

      oh and hey - did you know that you can freeze your red tomatoes until end of season, wait for cooler weather and then make your salsa/stewed tomatoes/tomatoe sauce???

      seed exchange is on for next spring! your friend,
      kymber

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  4. We call it chow chow. It is great with blackeyed peas or any dried beans.

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