Gardening Gardening

Thats true...the wife tells me that all the time..

 

Spent most of the day with farmer steve today......this is what i came home with....


not the canner..
Gathered some white n orange pumpkins for him to take to auction. It was a very good day !!
Canned maters tomorrow...

 

My watermelon is fantastic!!

 

Oh yeah that looks good.

 

Just for the record he didn't get that "Lite" beer from me.

 

Cant afford that expensive stuff......

 

I had the watermelon talk with a friend of mine at work this week.
He told me that when the curly cue opposite the fruit, on the vine, dies back up to the vine, it’s time to pikm.
I’ve never gotten far enough to have a curly or a fruit. But this afternoon I was picking a son up from work and his boss wanted to show me his Mellon patch. I shared that tid bit with him. And was he excited!
Although it looks like an October harvest based on what we saw.

That does look great!

 

The Three Amigo’s
Hurricane Dorian kicked krap out of the leave stems. I think future growth rates have been diminished.
On the positive, now I can see them.
I think the one in the background, on its own plant, has some potential left. It’s done really well in the last week.

 

Anyone else doing any fermenting?

I have my fourth crock of garlic dill cukes going right now. They are my family's favorite way to make pickles for flavor and eating.

I also usually do a batch or two of sauerkraut.

 

That's what I've used to pick green or orange melons when I've grown them in the past . Also the fruit "lets go" readily when that little curly cue thingy is all dried up.

 

I’m interested in the process but know little about it. If it’s like canning, I’m less interested.

 

It is pretty simple.

Add 4 tablespoons canning or sea salt to 2 quarts water. Add cukes, fresh dill, a whole head of crushed garlic, and one hot pepper (optional).

Cover everything so contents are under the brine. I use a 2 gallon crock. Place container on in 65-70f temperature in dark cool spot in basement or home, and let it ferment for 4-7 days for desired flavor. Transfer to quart jars and place in fridge until gone. They will keep a long time this way, not sure how long because we eat them quickly, usually within 2-3 months, depending on how much I make.

For sauerkraut, shred cabbage mix in 1 tsp canning or sea salt per average 2 lb head of cabbage, and massage or pound cabbage (I use a wooden baseball bat) and salt mixture until there is enough liquid to submerge cabbage. I use a 5 gallon crock. Place weighted lid or cabbage leaves on top to submerge cabbage under brine. Place in dark cool place in basement for at least 5 days, or as long as desired for preferred flavor. Transfer to quart jars and refrigerate, or water bath can for 20 minutes to make it self stable.

 

Wow.

 

That's a big 'un. Farmers Fair in Dillsburg has a watermelon contest that pays $100 for heaviest melon in October.

 

Am I in the ballpark weight wise? I picked it and thought for sure I had 40lbs.

 

Dang!

 

I thought I had a pic (not) of the winner last year because I knew the lady that grew it. She had called me to ask when to pick her melons as it was her first year growing them. I'm thinking it was in the 35-45 lb range. All I have is my pumpkin pic.

 

Workin on the last patch of sweet corn for the season. Almost to nice to put in the freezer but it will sure taste good in chicken corn soup when the snow is flying.

 

Did I mention my peppers are doing well this season?






And the melons, ohhhh the melons.