Category Archives: Brandywines

Now we’re cooking

I can stop complaining about the lack of vegetables now:

Harvest on 8-14
Harvest on 8-14
Harvest on 8-17
Harvest on 8-17

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:

PepperoncinisI 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:

Anellino di Trento and Royalty Purple bush beans
Anellino di Trento and Royalty Purple bush beans

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:

2014-08-17 19.22.33That 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.

Summer begins

So once again, I cannot take a lot of credit for moving the garden from concept to reality – J has done the lion’s share of the seedling care & planting. I did go on a massive weeding spree this past weekend, so the gardens are attractive enough to be posted on the internet:

Main garden
Main garden
Parsnips, carrots, turnips, beets
Parsnips, carrots, turnips, beets
Herbs & lettuce
Herbs & lettuce

It has been such a cold spring that growth has been sluggish.  Everything went into the ground the weekend of May 17th but it’s barely done anything.  I know the heat of July will kick everything into high gear.

One crop that is doing well are the hops – J bought three different types a few years ago.  The first year we put them in pots outside our sun porch, and ran them up a trellis.  Last year they were transplanted out into a sunny spot in the area where the orchard is going to go, and this year he split them.  Several of them are already higher than five feet:

Hop vines - without flowers (yet)
Hop vines – without flowers (yet)

Two years ago J grew barley, with the intent of trying to brew his own beer.  The birds ate most of it, and Max napped in what the birds didn’t get.  It was less than optimal, so we’ve abandoned barley.  And beer brewing, truth be told.  Turns out Sam Adams makes perfectly acceptable beer, and it is ten times easier to get it at the store.  Go figure.

Finally, the back garden went in this weekend – this year, everything is being started from seed (watermelons, corn, beans, peas, pumpkins, etc.) so there’s nothing to look at here except exceptionally fluffy soil and beautiful rows achieved with the assistance of some John Deere tractor attachment that’s been cluttering up our basement.  Meaning that it gets to live another year at our house, because there is no way I want to rake a 25′ x 90′ garden into parallel rows.

Back 40, after planting
Back 40, after planting

And now we wait.

You say tomato, I say enough already

The tomatoes keep coming – every week we are filling a large bowl full of Roma, Mortgage Lifter, Brandywine & Kellogg tomatoes:

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This particular bowl full is just Roma, Brandywine & Mortgage Lifter.  I have done some extensive reading on the internet about canning tomatoes, but I have a high degree of fear about botulism (who wouldn’t?) for anything that does not involve vinegar, so I have been opting to freeze the tomatoes.  But first I have to prepare them.  Step one, plunge into boiling water for about a minute to loosen the skins:

CIMG6834

Step two, drop into ice water:

CIMG6835

Step three, drain and place into a separate bowl:

CIMG6836

Steps four, five & six – peel, seed and dice the tomatoes.  (Infinitely too messy to do and use my camera, so no photos.)

Step seven – measure out into two cup increments, put in Ziplock bags, and prepare for freezer:

CIMG6837

Step eight – repeat weekly, sometimes twice in a single week.

I know this winter when I am pulling them out for soups or chili or some other recipe that calls for diced tomatoes I am going to be so happy I put all this effort in, week after week, preparing and freezing these tomatoes.  But right now I’m on step nine – pray for an early killing frost.

The bounty continues

Today’s haul:

Veggies_22AUG13

This is on top of an additional 25 Roma tomatoes, 2 Kellogg, 2 Brandywine & half pint of Sungolds that are up on the counter.  And I’m not seeing Stella Caroline this week.  I wonder how much it would cost me to FedEx….?

The green beans in the photo are Kentucky Wonder pole beans.  I have been calling them Kentucky runner beans, which is only half true (they are running away from us, so that part is true.)  Kentucky Wonder is a very old heirloom that has been known by many other names over the years, including  American Sickle Pole, Eastern Wonder, Egg Harbor, Georgia Monstrous Pole, Improved Southern Prolific, Missouri Prolific, Old Homestead Pole and Texas Pole.  An online catalog describes them as, “…..very reliable, early maturing, and productive.”  They should really use the word “prolific” in the bean name, because that might give me pause when calculating how many to plant.  I would also rewrite the description to say, “Very reliable, early maturing, and will bury you and everyone you know in beans.”  But this is mostly my fault – I put in 6 hills of the beans, with 8 bean plants per hill.  And I’m pretty sure every one of those suckers came up.  So, 48 plants.  Next year, for the love of Pete, someone please remind me that this is too many when I’m all excited in the middle of May to plant the beans.  I need someone to come stand in the field and shout at me when I start trying to rationalize and say things like, “But they might not all come up!” or “What if some of the plants don’t produce?”  They will all produce, apparently.

Underneath our Kentucky beans are our usual purple bush beans, and to the right are Roma tomatoes (totally out of control this year, the plants are tipping over from the weight of the tomatoes) and the left is a bowl of Sungolds with a Brandywine for a little change of color.  There are too many Sungolds to fit in the ceramic pint container I usually keep them in.

So this batch of beans will be the first batch that I freeze.  The best way to preserve beans through freezing is to blanch them first, to kill off any bacteria or enzymes that might cause them to become discolored during the freezing process.  I usually submerge them for 3 – 4 minutes, then plunge them into ice water and dump them into a strainer before laying them out on towels to fully dry before freezing them in freezer bags.  My online research tells me that they are best used within a 10-month period, but I have found that they are fine up to and past a year later.  Why yes, we do have beans frozen from last year in our freezer, however did you guess?