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about things that interest me.

Kitchen Garden 2020

2020 Kitchen Garden as of July 9, 2020.

i1035 FW1.1

It is 1:30 in the afternoon 92 degrees F and the garden is in full grow, Tomatoes in bloom for about a week. We have been picking Greens and strawberries for about a month and a dang gopher has wiped out half of the Spaghetti Squash plants ( see upper left) already! Another is working the salad greens just out of this picture, lower left. Been after them with bait and traps. Seems like an unending war with them. While I get a few of them, there is always more to contend with.

The second plantings of beans and peas are up just as the first are beginning to bloom. I am replanting the missing Spaghetti Squash as they produce long and the baby fruit are far better then Zucchini in stir fry. Hopefully  I will get the gopher before it gets all my plants.

The near lower right is Butternut Squash. I hope I got the gopher that was working that area a month ago.

Lots of Amish Paste tomatoes planted along with Anahiem and Chyanne Peppers, maybe a good year to make sauce  8-). These Paste tomatoes are like giant Roma in shape and are quite dry and meaty,  a big, fist sized, one is perfect for slicing in sandwich and won’t melt the bread with excess juice.

Generally I grow standard bred crop lines and save seed so most of my crops have been acclimated to my soil and climate. after over 20 years of selection they generally do better then Hybreds from the store stock and are far cheaper in the bulk produced. But they are a real pain in the neck to produce as many require additional space and time to mature.


8 responses to “Kitchen Garden 2020

  1. p.g.sharrow July 9, 2020 at 1:19 pm

    The Garden grows and harvest has begun. The Giant Blackberry harvest began a week ago with what looks to be a large crop. Must call friends and neighbors to help me with that. If I let them keep the berries the harvest, they seem agreeable 8-). Far more then I need ! Nicely trellised and without thorns makes harvest fun except for the heat!

  2. Zeke August 16, 2020 at 10:00 am

    Absolutely magnificent garden! (:

  3. p.g.sharrow August 16, 2020 at 6:05 pm

    possible dill recipe to try
    8 pounds small pickling cucumbers
    4 cups water
    4 cups distilled white vinegar
    3/4 cup white sugar
    1/2 cup pickling salt

    3 tablespoons pickling spice, wrapped in cheesecloth
    7 1-quart canning jars with lids and rings
    7 heads fresh dill or 7 teaspoons dill seed
    7 cloves garlic
    7 large grape leaves
    Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
    Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
    Sterilize the jars and lids in boiling water for at least 5 minutes. place 1 grape leaf in each jar, Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head or teaspoon dill seeds and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
    Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
    Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

    A dill head is the 3 to 4-inch, umbrella-shaped seed head of a dill plant. If you can’t find fresh dill heads you may substitute 1 teaspoon dill seeds for 1 dill head.

  4. p.g.sharrow August 16, 2020 at 6:12 pm

    @Zeke; Hi ! glad to see you here. I’m still hacking away here and getting older. Just harvested a couple of buckets of seedless grapes to make Raisins and we just got half of a day of rain showers. Nice to smell that rain on the parched earth.
    How has the world been treating you? Guess I should check your Blog 😉 this virus shutdown is beginning to be a real pain ! …pg

  5. Zeke August 23, 2020 at 2:07 pm

    Hi back to you PG! Yes this is dragging on and on. I am having a hard time when I go out because all of these people wearing masks and glasses look like they would haul you off to a psych ward given half a chance. And skip over every democratic process to do it!
    It is wonderful to see such a well-put together garden, a real joy to behold. I like how you admitted parts of it are a pain lol
    Let’s get through silly season and celebrate somehow. Zeke Paulina

  6. p.g.sharrow August 24, 2020 at 6:46 am

    @Zeke good morning;
    we picked the last of the Blackberries and the first melon this weekend. Nice to have fresh vegetables and fruit at hand instead of depending on the market 40 miles away. On the other hand the Gardens require daily tending and irrigation in this hot DRYweather.

    Fires everywhere so the air is smoky 8-( the pall from the smoke does reduce the afternoon heat. We all are glad for the use of our Airwashers, I must startup the robots, 3D printers, to make more parts, but the flakyness of the grid power makes me pause. Loss of power will ruin a print. The UPS is not large enough to maintain the printer for long.

    This fire season looks long and people are suffering from the pollution. My 96 year old mother had to be evacuated to my sister’s house because of the fire near Susanville and there is a fire about 4 miles away from us, but nearly zero risk to us here.

    This COVID thing is a real pain in the neck. The sooner the better that everyone gets it and gets it over with. For some reason the Deep State and the Democrats want to milk this for all it’s worth in pain for the population, even to the point of killing people by denying the use of effective treatments. Treatment that are safe and known since December when the infection became known. “Crimes against Humanity” in my opinion.

    Hope that life is treating you well in this time of turmoil, things will get better later, but I fear that they will get worse before that happens. The game must be played out…pg

  7. p.g.sharrow October 21, 2020 at 5:15 pm

    canning tomatoes;
    “Peeled, cut in half, put teaspoon salt, 2 tablespoons of lemon juice and sprigs of cutting celery in bottom of quart jar, put tomatoes in, add more celery sprigs, cover with juice saved from tomatoes when cut, now waterbath”
    To peel ; put tomatoes in boiling water 2 minuets then cold water, skins will split and slip off…pg

  8. p.g.sharrow October 24, 2020 at 6:19 am

    “canning” eggs:
    don’t know if you are up on this, but, I remember this being done in Surprise Valley in the early 1960s by ranch women. I even ate some that must have been over a year old. Stored in pantry, Edible, flavor a bit off.,,pg

    “No. These are not pickled eggs. These are homegrown, unwashed eggs stored in lime water. The lime water fills in all the pores of the egg and encases them in a shell of “glass”. Water glassed eggs can last stored at room temperature like this for up to 2 years. This method of preserving raw eggs has been used since the 1800s and was common even into the 1940s and 50s. When refrigerators became a standard kitchen appliance, water glassing almost became a lost art.
    You must use clean, but unwashed eggs. You cannot use commercial eggs for this because they have all had the protective coating (bloom) washed off the shell and will quickly go bad. I recently scrambled up 18 eggs that had been stored in lime water for 7 months on an unrefrigerated cupboard shelf. They tasted perfectly fresh (although the yoke seemed a bit thinner than fresh eggs).
    Anyhow, if you have an abundance of fresh, unwashed eggs, you might want to try putting some away for later. The ratio is one ounce (by weight) of lime (calcium hydroxide) to one quart of water. Calcium hydroxide is a completely natural, organic ingredient and harmless, although the powder is very fine and may irritate your lungs if you breathe it in. The lime water also quickly dried out the skin on my hands and I had to apply lotion to get them back to normal. The jars do not need to be sealed in any way, other than to keep the water clean. If you can’t drink your culinary tap water, use filtered water. When you do use the eggs, be sure to rinse them thoroughly before you crack them or they will taste like lime.
    FYI: a gallon size container will store about 40 eggs. It can be plastic or glass and should be covered with some sort of lid to keep out dust and bugs. Lime is also known as calcium hydroxide or hydrated lime. You can buy it in 50 pound bags in the masonry section of the hardware store, or in 1 pound bags in the canning section of the grocery store….often labeled as “pickling lime”….Holly Jessop

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