Gardening Gardening

Another big thank you to farmer steve ...

 

I use it or freeze it.

 

Could you PM me the recipe? I have one more tomato picking to go. Canned 14 quarts of spaghetti sauce so far and the freezing will be less time consuming.

 

It's stupid easy. Blanch tomatoes in boiling water and peel. Sizzle some minced garlic in olive oil in the bottom of your stewpot. Cut up the tomatoes into the stewpot. Add a couple parmesan rinds an a bay leaf or two. Simmer until sauce is reduced to your desired consistency. Isn't this how everybody makes tomato sauce?

 

Pumpkin growing season is over for us.
Yarded the other two this evening and plopped’m in the Day Lillie’s
Turned out to be a pretty good year. Slow or late start so no really BIG ones. But these are nice shape and color. Only wish I had 3 or 4 more.
P

 

Nice looking pumpkins. Just grown for size and not for eating I assume?

 

Yeah, just for fun.

 

Dang, they are quiet large! Do you carve them?

 

We have.
Not sure what we’ll do this year.

 

The old basment door that I installed for the greenhouse
last year gave up the ghost. It was an interior door and just
could not withstand all the moisture it was exposed to. .....so, new door.







2x6 redwood, sugar pine window frame w/cedar casing.
Repurposed glass from the old door. Joints are 2-5"x1/2" dowels per joint.
Titebond III waterproof glue. Thompson water sealer.
Aluminum/Vinyl Weatherstrip. Sealed and tight for another winter.
Inspected and approved.

 

Nice looking door.

 

Bucket tomatoes presented some interesting surprises. The towels that were the
water wicks almost completely disintegrated. Root ball was so tight was hard to
tear apart. Bucket tomatoes were still putting on growth but not many tomatoes.







The first year w/my greenhouse was a great success. Lots of tomatoes, beets, lettuce,
some broccoli. Had a nice crop of orka through the summer. ....but, nothing
lasts forever. Cleaned out the summer greenhouse. Ready for the winter greenhouse.

 

Picked 5 gallons of Golden Habanero peppers Saturday. Vines are still loaded.

 

Carolina Reapers have overachieved.

 

Keep Rabbit Hash hot!

 

13 gallon box and 5 gallon bucket of jalapeños. There will be one more pickin’.

 

So with all those hot peppers, do you freeze them to preserve them or dry them? I have frozen sweet bell peppers by dicing them, freezing them on cookie sheets and then bagging them.

 

We dry them. Flavor seems to stay. A lot of these go to a friend’s Chinese restaurant.

 

Picked another watermelon the other day. Taste is fantastic, a tiny bit grainy around the seeds. Could have been eaten earlier I guess.


Peppers still kickin!