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Bethesda, Maryland July 2018. Black Cherry tomatoes. I started germinating pepper seeds inside under wide bandwidth shop lights on New Years Day. Later in January and February I also started basil, lettuces, parsley, radicchio, cabbage, tomatoes and some other good stuff. Probably because of heavy Spring rains we started harvesting squash, tomatoes, onions, shallots, garlic and even peppers some weeks earlier than usual. We're losing some produce to our animal neighbors but we still have plenty for our own needs and to share with the folks who wander down our block.
September 19, 2019. Here's a shot of some of the homegrown goodies I harvested from the garden and retrieved from storage over the past couple of days, Costoluto (NOT "Costco"...) Fiorentino, Armenian, Romanian, German Lunchbox, Early Girl, Ten Fingers Of Naples, Black Cherry and Sungold tomatoes. Peppers include uncharacteristiclly unvarigated hot Fish Peppers, Cornito Giallo Orange sweet peppers, Carmen sweet peppers, hot Padron tapas peppers, a single yellow Datil hot pepper from Florida seed, Jimmy Nardello sweet frying peppers, red Jalapeños, and rather disappointing grassy tasting Holy Mole hybrid peppers. Squash varieties include Cube Of Butter, Early Prolific Straightneck and Waltham Butternut. Also depicted are Yukon Gold potatoes, grey French shallots, a white Bermuda onion, a Copra storage yellow onion, a zesty red Creole onion and Persian Star Garlic. There's loads of other interesting and tasty things in my organic garden including delicious herbs, lettuces, carrots, arugula and peanuts. Most of my plants are started inside in winter for Spring transplant. It's hard work but there's no way to buy most of these varieties from local greenhouses. I grow no GMO plants. I use no factory fertilizers, pesticides or herbicides. To hell with Monsanto, Bayer and all of that lot. We don't need you. Overall this has been one of the best gardening years ever. Most days there's been plenty of 'surplus' produce to share with our neighbors. There are also wonderful little front and side yard veggie gardens popping up all over our East Bethesda neighborhood.
*The first bunch of Costoluto tomatoes all had black end rot and other unsavory defects. I almost ripped the plant out of the ground. A month later I was harvesting wonderful tasting gems that ended up in homemade pasta sauce, ketchup and other delights.
Number 3079 that I love currants- they will happily hang out on the plant ready to go until you are back from vacation and ready to pick. I ask you, what other berry can do that?! This bush was extra prolific this year and I got almost 4 1/2 lbs. I think I'm gonna try an all white currant liqueur.
Also pulled some of these lil babes for pickling whole this morning #kitchengarden #growyourown #alliums #onion #harvest #eatwhatyougrow #veggiegarden #seasonaleating #gardening #pickles #pickling
This jar is all mine!! Extra garlic too :-)
Per (pint) jar:
3 garlic cloves, peeled and halved
½ green chili, cut into rings (optional, but awesome)
A big handful of fresh dill
3-4 pickling cucumbers, cut into spears
¾ tsp Pickle Crisp
Brine:
4 parts water
3 parts vinegar
¼ part coarse sea salt
Arrange jars on counter and divide the garlic, chili, dill and cucumbers between them, packing tightly.
In a large pot bring the water, vinegar and salt to a boil.
Ladle over the pickle spears and add the Pickle Crisp.
Seal and process 10 minutes in a waterbath
The All-in-One Almond tree's flower looks so perfect. I would be all over this if I were a bee too! Looking forward to a few more almonds to harvest this year.
#epicyardfarm #ediblegarden #urbangarden #permaculture #arizonagardening #phoenixgardening #almondflower #allinonealmond #growyourown #growfoodnotlawns
Yesterday afternoon was really beautiful; the sun was shining and it was in the high 30′s temperature wise. Perfect for digging up the back hillside and planting some of the tulips that have been waiting in the garage. About dusk, I wandered back into the maple grove to look around and to my surprise I noticed some of the my mushrooms logs had started to produce mushrooms!
Inoculating logs is easy, basically you drill holes in the logs 3-4 inches apart in a diamond pattern, pound in the spawn plugs, cover with wax and let sit in a shaded area. After a few months you can start watering the logs to encourage fruiting, or you can let them fruit naturally during spring and fall rains.
Think of a spreadable Sweet Thai Chili sauce perfect for topping cream cheese bagels, baking into brie or stirring into a stir fry. It hurts so good!
www.yummysmells.ca/2017/07/sweet-thai-chili-jam-toast-top...
picked the last of the #tomatoes since there's a frost advisory tonight. Not pictured, a shit ton of basil. #growyourown #urbangardener
19 Likes on Instagram
2 Comments on Instagram:
guyjcesario: Explain "shit ton" please. I must have been absent that day of math class
eatatjoes2: @guyjcesario it's about twice as much as a shit load.
Ornamental cabbage Tokyo Mix, with lovely purple hearts, and grey-green outer leaves.
© Nicola Stocken Tomkins. Countryside April 2013.
This is what I brought home yesterday from the garden I share with my mom at her house, along with small bag of seckel pears that didn't make it into the photo. Mr Chiots picked the pears, which weren't as abundant as they were 3 years ago, but we still got a decent amount. The peppers were all getting red, which is what I've been waiting for to make a batch of fire roasted peppers.
Last night I made 4 loaves of zucchini bread, a batch of squash blossom sauce, and I put three trays of tomatoes in the oven to roast overnight. Since we have today off I'll be spending my day making: ketchup with the roasted tomatoes, canning crushed tomatoes, fire roasting and canning the red peppers, pickling the Hungarian peppers, making up a batch of pesto, cooking up the green beans and broccoli for lunch and most like getting those pears in the oven to make pearsins. Whew, just thinking about all of that while I type this after midnight at the end of a long day makes me tired. But it's the season and I know there are tons of you out there just like me spending long hours squirreling away garden goodies in the pantry for the long winter.
chiotsrun.com/2010/08/28/it%E2%80%99s-going-to-be-a-busy-...
Ugh! I've typed and lost the description to this 2x.
This is the extent of my pea harvest right there. I made these peas but I added garlic chives, nasturtiums and oregano flowers along with the pancetta. I ate the whole bowl and then had a milkshake made from some random homemade ice cream and the last scrapings of blackberry pear butter. Summer food perfection.
"i think it pisses God off if you walk by the color purple in a field somewhere and don't notice it.... people think pleasing God is all God care about. but any fool living in the world can see it always trying to please us back."
~alice walker, the color purple
notice the earth today.... okay?
About a month ago I started a new round of cucumber seeds hoping for a great fall harvest to fill the pantry with all varieties of pickles. Cucumber plants don’t like the heat of summer, they prefer temperatures in the 70′s, yet they can’t take a frost. Since we have hot hot summers here in Ohio, cucumbers seem to languish once the temperatures hit the mid 80′s, which is usually right after they start producing. Since this summer has been a particularly hot one, my cucumbers quit producing about a month ago, although I did get almost 2 gallons of pickles from my five plants. This year, I decided to try to grow a fall crop of cucumbers, I’m hoping that they get through their productive season and I’ll have tons of cucumbers to pickle in late September, let’s hope we don’t get and early frost.