I can stop complaining about the lack of vegetables now:
This was a lot of stuff to come in all at once. It looks very impressive, posted on Facebook. I had several offers to, “….take some of that off your hands.” So kind of those folks! Where were they when I was on my hands & knees for four hours, weeding?
In the end, we put up 5 jars of pepperoncini peppers:
I found a great recipe for pickling them on Food.com. Our first batch tasted a little mushy, probably from the length of time they sat in the canner until I was able to finish stuffing all the jars and bring it to a boil. This time we stuffed the jars, filled the brine, removed the air and then put them all into the canner at once. We’re hoping this makes them crisper. The ones available commercially taste too bitter to me, so if they are just a little crunchier, they will be perfect.
We’ve got some beans coming, too:
We grilled these with a little bit of olive oil, lemon juice and dill and they were fantastic. We’re enjoying the beans more than normal, given that just three weeks ago we thought they were a total loss. Something was getting over our fence and eating the bushes. We suspect a woodchuck, and so we set up the electric fence around the wire one. Problem solved.
After picking all those tomatoes, we parboiled, peeled, seeded and diced them into 2-cup quantities and froze them. We ended up with 2 bags of Krim, 3 bags of Kellogg, and a bag each of Brandywine and Roma. But we didn’t freeze all of them:
That is a Tomato Stack Salad with Corn & Avocado. It is delicious. We used Krim, Kellogg and Brandywine, plus corn, fresh chive and basil from the garden in the dressing. We have been waiting all season to make that stack of deliciousness. It was worth the wait.
In a fit of optimism, I planted 191 Knight peas in the back 40 yesterday. Average time to harvest? 56 days. That puts us somewhere around October 12, give or take depending on how warm fall is. I may have wasted $1.50 in seeds if we have an early frost. This is my idea of living dangerously.