We are up to our ears in produce these past few weeks!
As of 8-26 this was our produce from the past couple of weeks:
4 snap peas
5 pickle cucumber
14 zucchini
8 crook neck yellow summer squash
50 lbs of tomatoes (cherry, roma and big boys)
4 egg plant
20 ears of corn
3 bell peppers
10 hot peppers
18 chili peppers
4 pints of green beans
3 lbs of red pontiac potatoes
10 small yellow onions
5 small red onions
lots of basil
83 lbs!
Year to date total:
19 heads of
lettuce
47 peas
26 snap peas
44 pickle cucumber
54
zucchini
52 crook neck yellow summer squash
18 baking pumpkins
9 heads
of broccoli
5 butter cup squash
30 cherry tomatoes
1 burpee big boy
tomato
(50 lbs of tomatoes cherry, roma and big boys)
6 egg plant
32 ears of corn
4 bell pepper
42 hot peppers
20
chili peppers
7 pints of green beans
3 lbs of red pontiac potatoes
10 small yellow onions
5 small red onions
lots of
basil
Total: 200 lbs!
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Wednesday, August 8, 2012 /
Sorry for the lack of updates I was on vacation in South Haven for the past few days. We have been overflowing with produce this last week and came home to a wheel barrow full.
8-3-2012
5 peas
10 snap peas
7 pickle cucumbers
6 zucchini
6 crook neck yellow summer squash
14 baking pumpkins
8 heads of broccoli
2 egg plant
2 ears of corn
1 bell pepper
5 cherry tomatoes
2 pints of green beans
18 lbs
8-7-2012
9 peas
2 pickle cucumbers
5 zucchini
8 yellow crook neck squash
19 cherry tomatoes
1 burpee big boy tomato
1 pint of green beans
10 ears of corn
2 red chili peppers
12 lbs
Year to date total:
19 heads of lettuce
47 peas
22 snap peas
39 pickle cucumber
40 zucchini
44 crook neck yellow summer squash
18 baking pumpkins
9 heads of broccoli
5 butter cup squash
30 cherry tomatoes
1 burpee big boy tomato
2 egg plant
12 ears of corn
1 bell pepper
32 hot peppers
2 red chili peppers
3 pints of green beans
lots of basil
Total: 117 lbs
8-3-2012
5 peas
10 snap peas
7 pickle cucumbers
6 zucchini
6 crook neck yellow summer squash
14 baking pumpkins
8 heads of broccoli
2 egg plant
2 ears of corn
1 bell pepper
5 cherry tomatoes
2 pints of green beans
18 lbs
8-7-2012
9 peas
2 pickle cucumbers
5 zucchini
8 yellow crook neck squash
19 cherry tomatoes
1 burpee big boy tomato
1 pint of green beans
10 ears of corn
2 red chili peppers
12 lbs
Year to date total:
19 heads of lettuce
47 peas
22 snap peas
39 pickle cucumber
40 zucchini
44 crook neck yellow summer squash
18 baking pumpkins
9 heads of broccoli
5 butter cup squash
30 cherry tomatoes
1 burpee big boy tomato
2 egg plant
12 ears of corn
1 bell pepper
32 hot peppers
2 red chili peppers
3 pints of green beans
lots of basil
Total: 117 lbs
/
Tuesday, July 31, 2012 /
The start of our tomatoes!!
7/29/2012
25 peas
7 pickle cucumber
1 zucchini
5 crook neck yellow summer squash
2 butter cup squash
4 cherry tomatoes
12 lbs
7/30/2012
4 zucchini
3 crook neck yellow summer squash
2 cherry tomatoes
5 lbs
Year to date total:
19 heads of lettuce
33 peas
12 snap peas
30 pickle cucumber
29 zucchini
30 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
5 butter cup squash
32 hot peppers
6 cherry tomatoes
lots of basil
Total: 87 lbs
More shots from our garden this season
zucchini, yellow summer squash, butter cup squash, watermelon, pumpkins and potatoes
peppers, cabbage, butter nut squash, broccoli, onions and our wall of tomatoes
red cabbage
7/29/2012
25 peas
7 pickle cucumber
1 zucchini
5 crook neck yellow summer squash
2 butter cup squash
4 cherry tomatoes
12 lbs
7/30/2012
4 zucchini
3 crook neck yellow summer squash
2 cherry tomatoes
5 lbs
Year to date total:
19 heads of lettuce
33 peas
12 snap peas
30 pickle cucumber
29 zucchini
30 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
5 butter cup squash
32 hot peppers
6 cherry tomatoes
lots of basil
Total: 87 lbs
More shots from our garden this season
zucchini, yellow summer squash, butter cup squash, watermelon, pumpkins and potatoes
peppers, cabbage, butter nut squash, broccoli, onions and our wall of tomatoes
tomatoes, onions, carrots and peppers
red cabbage
corn
a bee in our pumpkin flower
watermelon :)
buttercup squash now growing up our fence
mini pumpkins!
Also, this past weekend we canned a batch of kosher dill pickles! Yum!
See the pickle recipe below:
Kosher Dill Pickles Featuring Ball® Kosher Dill Pickle Mix, now with Pickle Crisp® Granules for crunchier pickles! See just how easy it is to make this traditional favorite!
You will need:
For every 2 quarts of pickles: 3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 cups water
1 cup vinegar (5% acidity)
1/4 cup Ball® Kosher Dill Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving Jars with lids and bands
Directions:
2 cups water
1 cup vinegar (5% acidity)
1/4 cup Ball® Kosher Dill Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving Jars with lids and bands
Directions:
Prepare Kosher Dill Pickles1. CUT ends off cucumbers. Cut into spears.
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.
ENJOY NOW (Refrigerate up to 3 months): 1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.
-OR-
FRESH PRESERVE (Store up to 1 year): 1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.
ENJOY NOW (Refrigerate up to 3 months): 1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.
-OR-
FRESH PRESERVE (Store up to 1 year): 1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.
/
Wednesday, July 25, 2012 /
more produce!
7/23/2012
3 peas
2 pickle cucumber
2 zucchini
1 crook neck yellow summer squash
1 butter cup squash
5 lbs (estimated)
7/24/2012
1 zucchini
1 crook neck yellow summer squash
2 lbs (estimated)
Year to date total:
19 heads of lettuce
8 peas
12 snap peas
23 pickle cucumber
24 zucchini
22 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
3 butter cup squash
32 hot peppers
lots of basil
Total: 70 lbs
Also, one thing I really didn't think of when planting my garden this year was pest control. Look what we found in our garden last night. ... a very large tomato hornworm. We have also found several cabbage moths / cabbage worms over the last month. I'll be doing a lot of research the next few weeks on how to limit harmful insects in the garden.
7/23/2012
3 peas
2 pickle cucumber
2 zucchini
1 crook neck yellow summer squash
1 butter cup squash
5 lbs (estimated)
7/24/2012
1 zucchini
1 crook neck yellow summer squash
2 lbs (estimated)
Year to date total:
19 heads of lettuce
8 peas
12 snap peas
23 pickle cucumber
24 zucchini
22 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
3 butter cup squash
32 hot peppers
lots of basil
Total: 70 lbs
Also, one thing I really didn't think of when planting my garden this year was pest control. Look what we found in our garden last night. ... a very large tomato hornworm. We have also found several cabbage moths / cabbage worms over the last month. I'll be doing a lot of research the next few weeks on how to limit harmful insects in the garden.
/
Monday, July 23, 2012 /
7/21/2012 produce total
7 crook neck yellow summer squash
3 lbs (estimated)
Year to date total:
19 heads of lettuce
5 peas
12 snap peas
21 pickle cucumber
21 zucchini
20 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
2 butter cup squash
32 hot peppers
lots of basil
Total: 63 lbs
We made raspberry jam this weekend and wanted to share the recipe we used, see below. It turned out great!
Raspberry Jam
Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.
Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.
4 cups crushed, fresh ripe raspberries (6 - 8 pint baskets)
1 tablespoon of strained lemon juice
6 1/2 cups of sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liquid pectin
In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
These are some pictures of the jam that we have made this season so far.
Seedless Raspberry Jam
Strawberry Jam
Strawberry Lemon Marmalade
Blueberry Cherry Jam
7 crook neck yellow summer squash
3 lbs (estimated)
Year to date total:
19 heads of lettuce
5 peas
12 snap peas
21 pickle cucumber
21 zucchini
20 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
2 butter cup squash
32 hot peppers
lots of basil
Total: 63 lbs
We made raspberry jam this weekend and wanted to share the recipe we used, see below. It turned out great!
Raspberry Jam
Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.
Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.
4 cups crushed, fresh ripe raspberries (6 - 8 pint baskets)
1 tablespoon of strained lemon juice
6 1/2 cups of sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liquid pectin
In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
These are some pictures of the jam that we have made this season so far.
Seedless Raspberry Jam
Strawberry Jam
Strawberry Lemon Marmalade
Blueberry Cherry Jam
The summer of 2012
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Friday, July 20, 2012 /
This is what we are dealing with this summer... Thank goodness we have irrigation but I would love to have more rain!!
