Finally got some work done in the garden, weeding and cleaning up five of the beds readying for fall plantings. I also did the last picking on the green beans and pulled all of them out. They were pretty much done. Also pulled out all of the squash (disappointing year) and zucchini. Squash bugs were starting to get numerous in their egg plantings so I pulled them and put them in a bag to the trash. I don't want to be fighting those things for the rest of the year when we are being bombarded by June bugs. They are everywhere. Doing my best to contain them but only so much you can do. Here's the sheet for the week.
Pretty good week considering everything is slowly wilting away. Man what a summer.
Before.
After.
Eggs, eggs everywhere!
My pickings from Saturday. And some follow- up more presentable pictures.
My wife went out Sunday and did a picking on the cherry and grape tomatoes. I hate picking them.
Went out Sunday morning and actually bought squash so I could make some squash relish. We eat it on hotdogs, chicken sandwiches, etc. And the guys my wife works with love it. Going to have to make more.
Found this big guy hiding.
Finally to end our weekend me, my wife and our boys went to see Garrison Keillor, Prairie Home Companion, America the Beautiful tour show. Big NPR geeks the boys and I are. Great show and supposedly his farewell tour.
Welp, that's it for me tonight. Got stuff to do. From my family to yours, get your geek on!
What a great harvest you had this week. Your pepper haul is amazing! I also would love it if you would share your relish recipe. I am always looking for new ideas to use up the harvest. Thanks for sharing and have a great week!
ReplyDeleteHere you go. I emailed it to you as well.
DeleteHere's the squash relish recipe. It will make 12 half- pints which is what we use but the recipe calls out quarts. A Taste of Home website has it too.
Ingredients
10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
Directions
In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat.
Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week. Yield: 6 pints.
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes
Those are some nice harvests. I've been trying to get the fall things in slowly too. I'm almost done. I just need some more kale in. then if nothing else dies I'll be done.
ReplyDeleteThat's a pretty amazing harvest you had this week. I have to get my fall sowings in this week; as it is I'm probably short on time for a lot of what I was planning.
ReplyDeleteYou and me both!
DeleteYou're so great at keeping up with your garden harvests, and you've already got your beds ready for fall. I just started clearing the beds today, but hopefully will finish by tomorrow.
ReplyDelete