Unless I find a great buy on sweet potatoes, I think we’re finished with the canning for 2021! My family should get fat from our produce!!
I love to work in the garden early in the morning or late in the evening after the sun has gone behind the mountain. Hubby does most of the gardening in the last three years and I’ve help do the harvesting and putting away for winter stores. This year doesn’t seem to be much of a gardening year. I noted in an earlier post that we had gotten unusual amounts of rain for our area and cooler temps and that we hadn’t been able to get our hay harvest complete. Well, we haven’t had much luck gardening either. This is what a garden is NOT supposed to look like.
Hubby decided it will be best to salvage the onions and potatoes. We started pulling onions because some are rotting in the ground. He pulled one row and I laid them out to dry and we’ll pray they dry good and keep over the winter.
Hubby dug a two hills of potatoes to check on their growth and to make sure they weren’t rotting too. They’re much nicer than last years crop and they’re Yukon Gold potatoes.
We’re not terribly concerned about our lack of a garden this year though we love to be fixing fresh vegies straight out of the garden but we have so much canned goods in the cellar from last year that is still so good. We definitely won’t go hungry this winter.
This year is going to be a little different in the garden. We still have so much left in the freezer and cellar so we’ve decided to cut back. I didn’t start up the greenhouse this year and instead have just planted a few of the things that we’ll eat as it comes in. I’ve planted some tomato, cucumber, cabbage, squash, cantaloupe and watermelon for the garden and have several of my herbs in cups.
Two varieties of cabbage and squash
Four varieties of tomato
I haven’t started my periennial flowers yet but think I have plenty of time for that. I also like to put some directly in the ground. It will be late May before we can safely put anything in the garden. My rhubarb is up and doing better than it did last year but it’s new and will take a couple years to get established. I started it these huge tractor tires and I need to work some manure into the dirt soon.
I also started some garlic in a tire last year and I haven’t pulled any of it yet. The stems are greening up and hopefully they’ll do as well as the rhubarb is. I was very afraid the moles and voles would eat up both but it doesn’t look like it so far.
I read on someone’s blog and on Pinterest that if you buy celery in the store and cut the root end off and place it in a cup of dirt that it would grow!! Believe me it works and I can’t wait until this gets big enough to eat.
One plant is one month old and the other is about two weeks old. I use a lot of celery when I cook and a lot of onions.
I have a very special friend that heard my plea for a purple and green shamrock and she came through for me. Here’s the plant she gave me along with some that I found at Food Lion around St. Patricks Day.
Gardening time is just around the corner and I still have to clean up the yard and clear out the flower beds. There I go again wishing my life away!! Happy gardening everyone.
We seem to have an abundance of plum tomatoes this year and I’m trying to find new canning/freezing recipes for them. On Friday I picked about 20# of the little critters and cleaned them up.
I pulled out an old recipe I had used when the kids were little and made 10 pints of spaghetti sauce. The recipe ingredients were tomatoes (of course) which had been cooked and run through a sieve. When I cooked them I didn’t use any extra water because I wanted the tomato juice and pulp only. To the pulp I added sugar, salt, oregano, basil, garlic, onions, green peppers, and red wine vinegar. I can’t tell you the exact amounts because I played with the ingredients until hubby liked the taste and consistency. I started with 1 cup sugar, 1/4 cup salt, oregano, and basil (remember this is 20 pounds of tomatoes).
I used four medium onions, four green peppers, four cloves of garlic (minced) and 1/2 cup of red wine vinegar. This smelled heavenly while cooking down but the taste was a little sour and bland so I added more of the first four ingredients until we thought it was perfect. I cooked it down some more until it was pourable but a thicker consistency than tomato juice. I poured it in the jars, put the lids on to seal and processed them in my pressure canner for twenty minutes. They’re beautiful, don’t you think!!
Next batch will be canned as barbecue sauce.