Hope I’m not jinxing by sharing. About 4 weeks until the local fair. I am, over 20 years; Unbeaten, Untied, And …..uncontested Literally I’m the only one that enters for largest pumpkin. it’s a small fair.
Very nice! I love pumpkins. I guess its the color orange... I'll hafta get a couple pics of Miss July's pumkins tomorrow. They're pretty nice.
Beauties. I only tried growing pumpkins once about 10 years ago. They were doing great, just about ripe, then I came home from work one afternoon to find a woodchuck had decimated every single last one of them.
Looking forward to those pics but maybe put them in a PM so it won't turn out like the "red dress woman" poster!
Honey Crisp. Considering never having sprayed my trees, they don’t look too bad. Newest apple tree. This is Liberty variety. (There is the stalk of a dead sunflower in front of the tree). Some sort of giant sunflower. The goldfinches have been enjoying this one. A few things from picking here and there.
We sorted through the onions in cure this morning to clean and get ready for storage. Some didn’t make the cut for dry storage. Pulled out the Slice-O-Matic I got from my grandmother, popped on the Juliene attachment, carved away at the onions and then chopped. Got about 14 cups in the freezer in sandwich bags. Once solid, probably tomorrow, I’ll put’m in vacuum seals.
I have never had enough onions to preserve but I wouldn't have thought of slicing them and freezing them. Do you use them in soups or fry them like fresh ones?
they end up chopped when the Juliane blades are put on. we use them like chopped onions while cooking. I don’t know that I’d put them on my hot dog, like fresh ones. They are fine otherwise. Used to do more of this than storing, until we got practiced at that. I’d much rather go into the cellar and grab fresh one in February.
I've found the onions that grow as a bouble bulb seem to get to rotting fast. Like right between the bulbs.
They're perfect to saute. I freeze onion rings and pepper rings for pizza. No saute, just pop on the pizza. For crunchy you need fresh. If they're getting cooked, they're perfect frozen. I freeze mirepoix and holy trinity ready to go, too.
to cure, we get large enough surfaces that they don’t touch. Let’s air pass and skins paper, if that’s a verb. I can see doubles being an issue
Our onions go in mesh bags in the root cellar just like potatoes. Same regimen too. dig, dry and bag. Terrible year for onions here and I only grow red's. Whites don't keep very well. On my second pick of green beans. First pick yielded 10 gallons, second pick should be more considering the blossoms on the plants. They washed in water, ends snipped off with scissors and put in boiling water for 5 minutes and then put in zip lock bags and into the freezer. Do the same with corn. Blanch the cobs, strip off the corn and bag and freeze it and the cobs go in the garden for mulch. Taters and onions last us all winter and what is left in the spring (taters) get sliced for eyes, dried and replanted.
Next year I'll make sauerkraut. Have 3 large crocks. I don't grow my cabbage, I can get all I want down the road from a truck farmer.
i think it depends on the variety of white. we specifically grow Stuttgarter because they do store well. By St Patrick’s day it starts to get iffy. Until then there pretty solid And they’re a yellow, not a white
