DRIFTING INTO FALL, THE GARDEN SHINES

09 Monday Sep 2013

Posted by backyardnotes in Fall, Fall Flowers, Flowers, Growing, Harvest, Photography, Vegetable garden

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beans, cabbage, comice pears, dahlias, fall, garden spiders, harvest, honeybees, matricaria, savoy cabbage, squash, tomatoes, verbena bonariensis

Mystery dahlia, but quite lovely

AS SEPTEMBER GENTLY NUDGES US INTO A FALL state of mind, there are lovely moments nearly everyday. The colors of late summer and early fall flowers are rich and vibrant. Tomato harvest is peaking. Cabbages are just this side of splitting. Pears need picking almost daily. Cactus are blooming! Winter squash are ripening and bees and spiders are busy, busy, busy.

I’ll let the garden speak for itself.

BIG mystery squash. Came from the zucchini packet!

I think this is a banana squash. The seed came from the zucchini packet!

Bartlett and Comice pears

30 year old (maybe older) mammillaria pringlei.

Berkely Tie-dye

Is this a beautiful blossom? Bean blossoms are often hidden by the leaves

Is this a beautiful blossom? Bean blossoms are seldom seen as they are often hidden by the leaves.

These are EVERYWHERE.

As are these (on the tiny flowers of sedum ‘Autumn Joy’)…

and partaking of nectar from caryopteris ‘Dark Knight’

Bees drinking at the birdbath. We have a beekeeper in our neighborhood–hooray!

and drinking at the birdbath. We have a beekeeper in our neighborhood–hooray!

Savoy cabbage

Matricaria. They look so cheerful and like sunny side-up eggs. They self-sow.

Matricaria (also known as feverfew); they look so cheerful and like sunnyside-up eggs. They self-sow freely.

Many plants in my ornamental and vegetable gardens are volunteers, like this verbena bonariensis whose seeds came from compost. Volunteer flowers in the vegetable garden enliven the scenery and invite lots of pollinators and predators alike.

Many plants in my ornamental and vegetable gardens are volunteers, like this verbena bonariensis whose seeds likely came from compost added to the garden. I like to leave volunteer flowers in the vegetable garden to enliven the scenery and invite lots of pollinators and predators alike.

TOMATO SEED BANDIT

13 Saturday Apr 2013

Posted by backyardnotes in Food, Growing, Legacy plants, Seeds & Seed Starting, Tomatoes

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Berkley Tye Dye tomato, nature, plants, seed starting, tomato seedlings, tomato thieves, tomatoes

TOMATO SEED UPDATE! ONE DAY, during the last week of April my daughter came to work in the greenhouse and the SEEDS HAD MIRACULOUSLY APPEARED! Even though it was quite late in the game to be starting tomato seeds she planted them anyway and delivered 12 plants (about 6 inches tall) to me on Sunday. One of each variety. HURRAY! My faith in humanity has been restored!

THERE WILL BE NO TOMATO STARTS HERE THIS YEAR. I’m sad about it too. My oldest daughter works in a college greenhouse part-time while finishing her degree program. This year I offered to loan my tomato seeds to the grow program in return for starts. I have saved seeds from many varieties since the early nineties and subsequent generations of them. I save seed from the varieties that have been tasty and performed well in the temperamental and unpredictable northwest summers. I have saved seed from tomatoes bought at farmer’s markets, produce stands, plants I have bought and grown, etc., and most were heirloom types.

ALAS, no starts because some light-fingered jerk on the grounds crew lifted the entire bag of seeds from the potting bench before some of them could be planted and the seeds and starts returned to me. A theft like that is baffling to me. COULDN’T YOU JUST ASK FOR SOME OF THE SEEDS?!

HOWEVER, this gives me a chance to visit Christianson’s Nursery, one of my favorite nurseries. Located among glorious fields of tulips in the Skagit Valley, they have a great selection of tomato plants. One of the plants I bought last year was a variety new to me: Berkley Tye-dye Heart. A big beefstake type with a red and green center. So good, I saved seed!

Berkley Tie Dye, green stage

A ripened Berkley Tie Dye tomato, streaked with green.

So, this year I will be on the lookout for new and tasty varieties and order new seeds next year of old favorites. Life marches on.

MAKING THE MOST OF THE LAST

16 Wednesday May 2012

Posted by backyardnotes in Vegetable garden

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cabbage, cabbage flowers, Celery, Fizz kale, food, tomatoes

Red cabbage blossoms

LITTLE BY LITTLE MOST OF THE VEGETABLE GARDEN is headed for a long nap. Nearly all of winter’s plantings are gone now.

Only a few ‘Fizz” kale plants (above and really good kale), some endive, escarole, and volunteer lettuces remain. The garlic won’t be ready to pull until mid-July and we should be back home within a week or two after that.

Celery ‘Red Venture’

Last spring I planted Red Venture celery. The leaves have a strong celery flavor and were useful in soups, herby pesto type mixtures and a few leaves chopped and added to winter greens salads. The stalks were slightly bitter. Now the plants are bolting. When I cut the bolting stalk, it seemed tender and I sample a slice–sweet and tender!

I cut a few, peeled and sliced them and added to a salad. They add a sweet note paired with bitter greens and a robust dressing of garlic, anchovies and red wine vinegar. A revelation in that most bolting stalks of lettuces, etc. are tough and woody. Always something new to learn when you grow your own vegetables.

I have five Arrowhead cabbages just now maturing so have to figure how to use them. Not enough time to make sauerkraut before D-day, I think.

Our weather has been fabulously warm the past week so yesterday I planted the seven tomato plants purchase at the end of April at Christianson’s Nursery in Mt. Vernon. I pulled a whole row of fava beans to make way for the tomatoes and pulled off the string bean sized pods. Planning to cook them as green beans and see how the taste. That will be a first!

So that I will have something to look forward too upon our return I also stuck some squash seeds in the same bed as it will be the only one watered in our absence. And, I couldn’t imagine being without brussels sprouts this coming winter so I dropped some seeds in a few pots; with luck they will have germinated and be ready to plant before our departure. I had wonderful luck with these varieties last year: Roodnerf, Oliver and Bubbles, the best I’ve ever planted.

CANTOBER! IT’S FINALLY OVER…

06 Sunday Nov 2011

Posted by backyardnotes in Canning & Preserving, Harvest, Tomatoes, Vegetable garden

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bread baking, canning, peaches, pears, peppers, tomatoes

RETURNING FROM OUR TETON trip, these were waiting for me, all 26 pounds of them! Not to mention 10 pounds of pears, peppers, eggplants, and more.

AND THE TWENTY POUNDS OF AUTUMN LADY peaches that I bought from Red Sky Orchards just west of Ellensburg on our way home. What was I thinking? They were big, ripe and sweet. I couldn’t resist after the last box that never fully ripened.

SO, I got to work. The bulk of tomatoes went into a roasting pan along with onions, basil and homegrown garlic and then into a slow oven until the onions were soft. A brief straining to separate the juice/broth from the solids and then through the food mill. Yield: 4 quarts of sauce and 3 ice cube trays of tomato broth for later use.

With the tomatoes cooking in the oven I chopped up a colorful mix of tomatoes for Tomato Basil Jam (My Little Corner of Rhode Island) that was mentioned in a Food in Jars post. Yield: 6 half-pints

ON THE LAST DAYS OF AUGUST I used some peaches to infuse wine vinegar and make some peach liqueur. Time now to decant, strain and bottle.

After adding sugar syrup to the infused vodka I have a quart that needs time to sit a few more months before transferring to smaller bottles for sharing.

I wrestled with tossing all of the fruit that had soaked in the vinegar and the vodka–but I couldn’t do it. I made peach chutney. I added some onions, hot peppers, garlic, sugar, vinegar and spices. Yield: 8 half-pints

Autumn Lady Peaches: 5 pints of Peach BBQ Sauce from the Williams-Sonoma book of preserving recipes borrowed from my neighbor. About 5 pounds made their way in to a batch of Peach & Rosemary Preserves. Yield: 6 half-pints

Two Peach Galettes from Rose Levy Beranbaum’s site; one for us and one for the neighbors.

PEARS: 4 pounds of the pears became Pear Vanilla Thyme Preserves with ginger and lemon. Yield: 4 half-pints

I caught a break the following week and we took a 3 day trip to Walla Walla with some friends to celebrate a birthday–so no canning! Had to make a stop on the way home in Bingen, WA at Dickey’s Farms where I picked up some big, beautiful Honeycrisp and Buckeye Gala apples. Soooo good! I indulged my yen for Tarte Tatin with some of the honeycrisp apples.

Nearly every night during October we ate a tomato salad of some kind. Yum! We’ll be sorry when they’re gone.

MORE TOMATOES: Mid-month as more tomatoes became ripe I picked another 16 pounds and combined a lot of them with 3 pounds of peppers for 10 pints of Tomato -Chile Salsa.

I picked all of the remaining tomatoes a week ago Thursday since the weather was cooling and we were headed for New Orleans on Saturday. All of the cherry tomatoes became 8 pints of pickled green tomatoes the day before we left. All of the other tomatoes are either green or in varying stages of ripeness and will have to ripen inside. We will savor every last one–maybe up until Thanksgiving if we’re lucky. It will be many months before we buy a tomato. Total tomato harvest must be close to 80 pounds.

I got on a bit of a baking jag. I had to refresh the sourdough starter (since it had a vacation while we did) and I picked the last of the zucchini and baked off six loaves of zucchini bread and into the freezer.

PEPPERS: All of the peppers were picked and the plants pulled to make room for the garlic. The remaining anchos, Anaheims, jalapenos, serranos became 3 quarts of chile verde sauce (into the freezer); the ‘sweet’ ones and a few hot peppers became 11 pints of pickled peppers.

Who doesn’t love cranberries? Two weeks ago my sister (fabricgirl) came up from Long Beach to celebrate our mom’s 81st birthday and she brought me two, gallon bags of fresh cranberries. I popped them into the freezer to keep until we returned from New Orleans (thank goodness for pre-planned trips). Hmmmm….cranberry wine jelly may be in order. And that should be the last of this year’s preserving. I think I put something in jars at least twice a week, every week of the month. At least that’s how if felt by the last Friday of the October. So as you can see, there was scant time for posting. Whew!

THE TOMATO STATUS REPORT

16 Friday Sep 2011

Posted by backyardnotes in Canning & Preserving, Harvest, Jellies & Preserves, Peppers, Tomatoes, Vegetable garden

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banana peppers, brussels sprouts, canning, canning rack, delicata squash, Italian plums, Japanese eggplant, mangoes, mustard greens, pears, pink icicle tomatoes, red plastic mulch, tomatoes

AS YOU SEE, THERE ARE PLENTY OF TOMATOES. Mostly green yet. I’m not convinced that the red plastic mulch is a big improvement to aid ripening. Seems normal to me, even taking our meager summer weather into consideration. I think Ill skip the red plastic next year. We have had our share or ripe ones to eat, so not a big complaint.

Yellow flame tomatotes

Always a few crazily shaped ones.

Pink Icicle. I may save seed from this one.

THE REST OF THE VEGETABLE GARDEN is humming along.

Delicata Squash

Anaheim peppers

Japanese eggplant

Banana peppers

I planted a section of mixed mustard greens to use up old seeds: Osaka Purple, Gold & Ruby Streaks, Mizuna, and Ho Mi Z. Makes for a zesty salad mix when young and it looks pretty too.

Brussels sprouts are forming nicely and should be ready for Thanksgiving dinner!

THIS WEEK’S CANNING REPORT

Gingered Pear Preserves with a splash of cognac made on Wednesday are the first of the pear larder. They are a mix of Bartletts and Rescue. A little over four pounds yielded seven half-pints.

Daughter #2 has an Italian Plum tree and we picked about 4.4 pounds on Tuesday.

I kept out one pound for eating, split and pitted the remaining plums, and slipped them into freezer bags for later use. Straight out of the freezer and onto cake batter for plum cake. An easy and tasty winter treat.

Today another two pounds of pears teamed up two large mangoes for Pear-Mango Preserves. This one is my own combination. A little sweet and a little tart from the lime juice.

Pear-Mango Preserves Yield about 6-7 half-pints

2 large mangoes cubed to make 3-4 cups

2 lbs. pears, cubed (about 4 cups)

1/2 cup fresh lime juice

3 c./ 1.5 lbs sugar

8 oz. apple or pear cider (regular, sparkling or hard)

One 4″ cinnamon stick

about 8 basil leaves bundled and tied.

Combine pears, mangoes, lime juice, cider and half the sugar in a large saucepan. Bring to boil, add cinnamon stick and basil. Reduce heat to medium and cook 15 minutes. Add remaining sugar and cook over med-low until thickened. Turn off heat and let stand one hour.

Sterilize jars and heat lids. Check thickness of preserves. If too thick add a bit more cider or water; remove cinnamon stick and basil and reheat. Fill jars and process 10 minutes full rolling boil. Remove canner lid and let jars stand 5 minutes before removing.

ONE LAST thing. I hate the canning rack that comes with the big enameled canners. They are awkward to handle with jars. There are many jars that don’t fit the racks. I have a 12″ diameter cooling rack that fits perfectly and any size or shape jar sits flat without tipping. Additionally, if I flip the rack upside down, I can squeak the quart jars into the canner. I saw this post on Northwest Edible Life and thought it a quite ingenious solution.

Today at Outdoor Emporium I saw a really sweet aluminum stock pot with a nice rack; it would easily accommodate quart jars and was $32.00. It was very much like this one. It is tempting as my old enamel canner is starting to rust after 35+ years.

Enough canning and harvesting for a while, I hear Yellowstone and the Grand Tetons calling…