Harvest Season

It’s fascinating to look at blog posts from harvests past. Last year, I was doing some of the same chores I’m doing now.

I’m bringing in tomatoes and peppers every day, but I’m still watering the plants left behind because they’re still producing (quite a bit of) fruit.

I’m pruning the tomato plants so the water and sun can go into the leaves and stems that are still growing and still producing. Meanwhile, I’m searching for a source that will sell me garlic bulbs to plant now. Now, I tell you. Not next May. And since no one in town seems to carry garlic for planting, I’m reduced to ordering online.

I bought garlic near Lake Geneva on a visit to La Petite. It grew well. I’m thinking about planting garlic again, but not in the same place. That spot, behind the garage, will be a mess next spring because we’re replacing the garage. We’ll lose half of that plot, and the rest will probably be a mess from the construction itself. I’ll cope; I’ll use a few more containers than usual this time.

Also in that post, I mentioned sunlamps for the herbs. Chuck bought me lamps for my birthday and a timer for Christmas. That helped with the seedlings and the herbs. We also followed through and bought a daybed with a trundle bed that tucks underneath. We didn’t know at the time that this would become my sickroom after surgery in January and late in April. We’re just glad we bought it when we did.

Like last year, I’m cleaning up the containers. Unlike last year, we have straw bales to deal with. The peppers in the bales are still growing, so we’re not ready to pull out the plants and spread what’s left of the straw. I’m still bringing in jalapenos, poblanos, and sweet yellow banana peppers. The tall tomatoes in the Jungle need pruning; I’ll get to it, sooner or later. No pictures, though. Things are looking spindly and scrawny.

Meanwhile, school goes on. My music classes take more of my time this year, and that time is spent well in helping my students.

So, readers, how does your garden grow? How are you handling the fall harvest and putting the garden to bed?

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And still more tomatoes!

You heard about last week’s tomato sauce marathon, but you didn’t see it in progress. It started like this: with four crock pots simmering.

one and two

one and two

three

three

and four.

and four.

Crock post number four has been officially retired. Rusted in spot, with one handle falling off, I decided it was done. I kept the crock (the pretty blue removable crock itself), but I threw out the heating element. The blue part might become a planter or a crock for kitchen utensils or – who knows? With Pinterest around, it could become just about anything.

Back to the tomato sauce – eventually, the sauces boiled down to two crocks full. I had already stirred it up with my immersion blender and sorted out the skins with a food mill. It made seven quart jars and three pints. Two of the quart jars didn’t seal, so they’re in the refrigerator. I’ll make spaghetti or pizza soon. Freshly made sauce is inspiring.

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Salsa season!

One of my go-to books for canning is Put ‘Em Up! by Sherri Brooks Vinton. The first time I made this, I had a lot of tomatoes, but we had to buy the jalapeno peppers. Mine were not growing very quickly – or they’re being eaten by the furry creatures that bounce through the yard. Maybe that’s why the bunny was collapsed under the rain barrel? Never mind. Just kidding. This year I had the opposite problem – loads of peppers before the tomatoes were ready.

Heirloom Tomato Salsa
1 cup distilled vinegar
1/4 cup sugar
1 Tablespoon salt
3 pounds heirloom tomatoes (any kind – or a combination of types)
1/2 pound onions, diced
1 cup chopped cilantro (optional; I use very little if any cilantro.)
Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapenos, and return to a boil for 5 minutes. Add the cilantro and remove from the heat.
To preserve:
Either refrigerate (for up to 5 days) or use the hot-water method.
For the boiling water method:
Ladle into clean, hot, half-pint jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
I made a double batch Saturday night. I’ve made triple batches some years. It all depends on tomatoes and peppers and how they grow. No matter how much I make, we seem to eat it or cook with it. None goes to waste.

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Early Morning Marketing

The downtown Farmers’ Market is winding down a bit. It’ll continue through most of October with the last weekend of September off for the big Octoberfest celebration. We were awake and ready earlier than usual, so we loaded our pockets with parking meter change, grabbed the shopping bag on wheels, and headed downtown. Amigo was sound asleep; he didn’t even miss us.

We spent only half the time we’d plugged into the meter, but we managed to fill the bags with good food despite the shorter time period. Earlier than usual and cooler than usual, there were far fewer shoppers on the Avenue. We moved a little faster through the smaller crowds.

Those that were there found good deals on peppers, potatoes, apples, and the big fall seller, squash of all kinds. We bought acorn squash, butternut squash, and a little green and yellow zucchini squash, too. The big winter squashes will store well in our cool back hallway pantry. We’ve been able to store the thick-skinned squashes into December and even January some years. The thin-skinned zucchini will be supper tomorrow night.

So now, without further ado, here is one of the last batches of goodies from the market.

Mmmmm.

Mmmmm.

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Fall Market Days

We’re buying a little less at the Farm Market these days. The freezers are filling up, and we’re getting low on containers, too. That’s usually a sign that I don’t need to prep quite so many peas or so much corn. In that case, we buy mainly what we’ll cook and eat in the next week.

Saturday's Take

Saturday’s Take

I had to set up the still life on the table with the canning books and jar lids because the kitchen counter was full. See below.

Salsa Time!

Salsa Time!

I convinced “Chuck” to help prep the tomatoes. The kitchen smelled of onions, tomatoes, and vinegar. Yum! The only drawback of last night’s salsa marathon is this: there are no chips in the house. We’ll take care of that later today with a quick grocery run.

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Pepper Sauce

Or is it Peppa’ Sauce? It’s a Southern dish, a spicy hot vinegar that goes on everything and anything, if I’m to believe the comments. I found it when a friend had too many peppers. This was one suggested solution. I had just the right bottle, so I tried it myself.

Pepper Sauce!

Pepper Sauce!

It’s more formula than recipe. Measure enough vinegar to fill the bottle. Heat the vinegar to a simmer. While it’s heating, prep the peppers by slicing into the skins to enable the vinegar to best soak in and absorb the pepper flavor. Add whole peppercorns and a few cloves of garlic, minced. Pack the peppers into the bottle, and then pour in the warm vinegar. Voila!

If we don't like it, at least it look pretty.

If we don’t like it, at least it look pretty.

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Parsnips?

The greens are certainly huge. I thought that meant I could harvest a few parsnips.

The greens look good.

The greens look good.

But seriously, folks, even the rabbit wanted nothing to do with these funky looking root vegetables.

Today's garden lesson:

Today’s garden lesson:

Straw bales might not be the best growing medium for parsnips.

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Market Day, Labor Day Weekend style!

My cloth bags had a workout!

My cloth bags had a workout!

It was a busy trip to the market today. Nice breeze, good music, nice people, and good food for sale. The wheeled bag was quite heavy by the time I finished, and I had two bags over my shoulder as well! From left to right: butternut squash, peas, lettuce, carrots, yellow beans, brussel sprouts, poblano peppers, apples, corn, more apples, and more corn. I have a busy weekend ahead!

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Cutting Corners & Cards

Amigo complains that I’m a “Green Freak” when I look for alternatives to gift wrap and tags. He doesn’t know that I have another use for old cards – decorative tops for canned goods.

It all starts with two lids, one regular and one large. Those are the patterns, templates, tracers, whatever you’d like to call them. If I have a choice, I’ll cut out a large one because I know I can make it smaller if I need to. Add a box of cards (holiday, birthday, etc.), a scissors, and I’m ready to work.

Getting to work!

Getting to work!

I cut apart the cards to make gift tags or round tags for my canned goods gift giving.

Finished Circles

Finished Circles – in two sizes

More finished circles

More finished circles

Some cards are too special to cut into pieces.

This one is a keeper.

This one is a keeper.

The rest are now in a manila envelope on my bookshelf Any time I’m giving away a few jars of goodies, I can reach for some nice, classy pictures to decorate the tops.

Okay, readers, let’s build on this. What other uses do you have for cards? Do you scrapbook? Make new cards from old? Leave a comment sharing your ideas.

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