2015 Garden Thread
- Thread starter Red Mosquito
- Start date
My tomatoes took, I have a bunch on the vine. Cucumbers got some sort of disease and died
we picked up a couple of pre-mixed 'kits' for dill and bread&butter. thought it would be easier than 1/4tsp of this, and 1/8th of that + pickle specific stuff (pickling lime, pickling salt)...
also, did the non-sterile version, so has to be refrigerated...was easy, and relatively inexpensive -
this will make "alot"
http://www.kmart.com/ball-kosher-di...ispla=011W003198371001P&kpid=011W003198371001
Roadie
Well-Known Member
We have been flooded with cucumbers and you inspired us to do some pickling. Looked up a quick refrigerator pickle recipe online and went to work. Pretty simple. It was water, vinegar, sugar, sea salt, fresh garlic cloves, sliced onion and fresh dill sprigs. I added some red hot pepper flakes and mustard seed as well. Let them hang out in the fridge for a few days and tried them yesterday. They turned really good for a quick throw together recipe. We will definitely do it again
Robin
Well-Known Member
Picked the last of my zucchini today. Not upset. Got a decent amount and tried a variety of breads with different flours. Pulled the plants out today.
Tomatoes still going and cukes. Spent the morning cleaning up my plot. Tonight will make some sauce.
Now ideas for fall planting??
Tomatoes still going and cukes. Spent the morning cleaning up my plot. Tonight will make some sauce.
Now ideas for fall planting??
For reference, tomatoes should produce through September and maybe into October. My tomatoes are ripening super late this year and i expect them to keep producing for another 6 weeks. My kale and lettuce is coming back around and will be good through the fall. You can plant lettuce and kale now and still have plenty of warm weather for green beans. Broccoli and Cauliflower are good for fall but I haven't had much luck with having a good harvest from either.
Lucky! You have some good neighbors!
Harvest day
45 minutes of field labor
Alpha hop
Drying
When they are dry , into ziplocs into the freezer until I can brew a batch.
Planning to use them to add extra hops during the boil on a nice IPA recipe.
If it comes out good I'll organize a hophead ride and supply the recovery bevs.
45 minutes of field labor
Alpha hop
Drying
When they are dry , into ziplocs into the freezer until I can brew a batch.
Planning to use them to add extra hops during the boil on a nice IPA recipe.
If it comes out good I'll organize a hophead ride and supply the recovery bevs.
Magic
Formerly 1sh0t1b33r
Harvest day
45 minutes of field labor
Alpha hop
Drying
When they are dry , into ziplocs into the freezer until I can brew a batch.
Planning to use them to add extra hops during the boil on a nice IPA recipe.
If it comes out good I'll organize a hophead ride and supply the recovery bevs.
Can I pre-register for the ride?😉
qclabrat
Well-Known Member
mine started about 4 weeks ago, happiness in the household with moozarel and prizoot'
And of course....
eating some chocolate cherries at the moment
qclabrat
Well-Known Member
My favorite tomato I've grown is the heirloom black crim, each fruit could win the ugliest tomato award, but their skins are thin, a good balance of meat/juice and consistently good tomato flavor. These were grown by seed and will do the same nex year, but will seed more so that I can give some away. Who buys a pack of tomato seeds and grows 100 plants anyway.
Can't say I am very impressed with growing heirloom tomatoes, very finicky to when you pick them and seem to be susceptible to anything and everything that hurts a tomato plant. I have said this the last 3-4 years and still grow them. One top of all that, I think they lack flavor, specially the really big ones. I am thinking won't grow them next year I wont.
gtluke
The Moped
It's not about taste or quality. It's about being able to say "heirloom tomatoes" in front of all your friends as you look down upon the garbage they bought in a STORE.
Roadie
Well-Known Member
I think you need to experiment with the different types. Certain heirlooms are less finicky than others. I think they each have their own distinct flavors too. Seems like the smaller ones are usually the least finicky
qclabrat
Well-Known Member
I've grown one variety of "heirloom" in the last 5 summers, only the black crim has been a winner. This is the first year I didn't grow a Rutgers, x-Boy, Early-x, cause quite frankly none have been anything to rave about. I agree they have a very small picking window, which is fine as the garden gets a visit each day. Like eating the skin of my vegetables and most engineered varieties, have thicker skins for obvious reasons. When I roast a heirloom bell pepper, I don't even peel the skins anymore, they're like onion skins afterwards. Same goes for matos on the grill.
@gtluke, I've never purchased an heirloom vegetable at the stores, just silly to pay that much for them. Must have harvested over 30 pounds of black crim across 5 plants and many more to come. If any haven't tried them before, I'll be giving away plants next Spring, assuming I manage not to screw things up.
@gtluke, I've never purchased an heirloom vegetable at the stores, just silly to pay that much for them. Must have harvested over 30 pounds of black crim across 5 plants and many more to come. If any haven't tried them before, I'll be giving away plants next Spring, assuming I manage not to screw things up.