Garden is looking decent so I thought I'd add a pic or two. We will have more tomato's than I know what to do with very soon. We are already over run with green beans. Peppers, both green and hot types are looking great. Salsa season is about here. Figures. My wife is leaving in the AM for 2 weeks in India for work. Hmmm. Me thinks she planned this escape on purpose
Yaa. Established for many years at this point. How did that happen At one point we returned home to find a large portion had been dug up nicely. And stolen! As well as all my ripe tomato's Unbelievable.
What mator pooper is this? I’ve seen him before. But I just got back from my trip and got a surprise unwanted guest.
It looks like a blister beetle to me. Dunno which one. I would try to catch as many as possible, either with a glass jar and chipboard or a portable vacuum as some of them are a bit toxic, the name blister from the compound that can cause skin blisters. Blister beetle - Wikipedia
Corn on the cob. We tried last year to freeze some on the cob. But when we thawed it out it wad mushy. Anybody out there can give me some advice or tell me how you do yours. Thanks for the help.
It stores very well at room temperature in paper bags. I’m still eating what I grew last year actually, about 2-3 bulbs left, but they’re getting a little soft and a few have sprouted but not many. Harvesting at the right time and curing properly makes all the difference. I harvest when the lowest 2-3 leaves turn brown, and cure in the garage for about a month before cutting the tops off and brushing the rest of the dirt off, leaving 3-4” of stalk. I also ferment some in salt brine every year and keep it in the fridge just in case and it usually gets used if I run out of fresh garlic.
I never got around to harvesting mine last year and have some dense clumps this year. They're ready to be dug up and see what kind of mess I've got right now.
A small batch of salsa 7 jalapenos and I can hardly taste them after being canned. Tasted real good fresh/raw. Tastes good canned, there's just absolutely no heat at all. 70 jars of pickles and relish so far and the cucumbers are still coming. Roughly 50/50 pints/ half pints.
