The corn has gotten quite old, the ears aren’t very good to eat anymore, and the stalks have started falling over!! So, time to pull them out.
All the stalks on the ground, waiting to be portioned up and fed to hungry goats!
Large pile of ears leftover.. next year, we need to be more dedicated about eating and harvesting the corn while it’s ripe! It got away from us a bit this year, with our busy summer schedule.
Today it was time to pull the edamame out of the ground! We harvested quite a lot of bushes!Empty harvest basket for size comparison. Talina and I sat on the front lawn and pulled bean pods off the bushes for a while. When we were done we had quite a few beans!
More than fit in the original harvest basket, so we pulled out the collander, too!
In the end we had over 4lbs of beans – combined with the bushes we gave away and the ones we ate already, we easily grew over 5 pounds of edamame in this year’s experiment. We blanched and froze several bags – can’t wait to pull them out this winter!
It’s finally tomato season! Mostly cherry tomatoes still, although we’ve harvested a few larger sauce tomatoes as well. With the cherries, I decided to pick a bunch before watering the garden last (to avoid having them all split), and trying to cook them quickly and can them as a half-cooked ‘sauce’ to use to make pasta in winter. My absolute favorite pasta dish is halved cherry tomatoes and basil on angel hair pasta, it would be fantastic to have that in winter… hence this experiment.
I started by cleaning, halving, and cooking down the cherry tomatoes. This is a mix of Sweet Million, Sungold, and Yellow Pear tomatoes. Then I added a Tablespoon of lemon juice to the pint jars, added the tomatoes, and processed for 35 minutes, per OSU’s Extension Service guidelines for ‘crushed’ tomatoes. They all sealed, so, fingers crossed for a few delicious winter meals!
We have a few Italian Plum trees on our property, but for whatever reason they are not producing much, and they seem to be far behind the general season. Our fantastic neighbors just to the north, however, have several plum trees that were laden this year, and they offered us a harvest. They may not have known what they were getting into, though… when we go fruit picking in this family, we take the whole tree!
The photo above is just a fraction of what we picked… so many plums!! Thanks, Deb and Zo!
We made rhubarb plum jam and anise-plum jam the first round. For the second round, I followed a recipe for Asian Plum BBQ Sauce that sounded reminicient of the BBQ sauce I’ve always made and loved (handed down from my godfather, years ago). The pre-canning version tasted pretty good… looking forward to trying it after the flavors have melded a bit more on the shelf.
In addition to the BBQ sauce, I also churned out more anice flavored jam (we didn’t get much the first time, and it was a hit!), and experimented with shiso flavored jam. The shiso didn’t impart as much flavor as I was hoping… but maybe after a few months in the jar it’ll taste more impressive.
Here’s to a happy pantry!
It’s no secret to anyone who knows me that I LOVE pickled things. Pickled anything is always my first order at new restaurants. I’ve been making vinegar pickles (dill, and green beans) for several years. This year, though, I had so many pickling cucumbers that I finally got up the courage to do something I’ve been wanting to try for years: fermented pickles.
35 pounds of pickling cucumbers, and 1 cat
Knowing that I had a compost pile to dump any failures into may have also helped improve my confidence level a little bit.
I followed Sandor Katz’s recipe, which you can find here.
After one week, which went quickly by while we were in the hospital, we came home to find the crock with quite a cover of mold on the top. When I skimmed off the mold, and lifted the plate I used to keep all the cucumbers in the bring, we discovered this lovely sight: a crock full of sour dill pickles!
The garlic isn’t ready to eat by any stretch, but the cucumbers are delicious after just one week. They taste just like great NY deli sour dills — and the only ingredients are cucumbers, salt, dill, garlic, and black pepper!
I’m calling this experiment a huge success: can’t wait to try to repeat it with green beans soon… but only after I make another back of cucumber pickles… because I’m going to eat this batch before the summer is over!
We don’t actually eat a lot of meat here on the farm, since Talina is vegetarian, but I managed to put this plate together for myself tonight. Everything on that plate was grown here on the farm, including the turkey.
On Sunday, after Sunday Brunch, we had our first slaughter on the farm. One of the turkey hens had somehow wounded herself, and over a few days she went from limping around to just sitting in the pasture sadly meeping, while her fellow turkeys just ignored her. She wasn’t able to eat or drink, so we knew it was time to let her go.
Since we are feeding the turkeys a diet of Scratch and Peck Turkey Grower with an addition of fish meal, one of our concerns has been that they might be taking on a bit of a fishy flavor. Having to butcher this turkey early was a good chance to check to find out whether this was actually the case.
I somehow failed to take any photos of the actual butchering process… but allow me to say that if we do this much more often, a feather plucking device would be a reasonable investment. SO MANY FEATHERS. And she was obviously much smaller than a traditional turkey would be at slaughter time. However, when we got her open, it was clear that she was ill beyond just the limp: her liver was green (it should be pink)!
Having just lost Colin a week ago, it is an interesting experience to have a death on the farm that was planned and intentional. The two, so close together, are a good reminder that life and death are always right there competing with, and benefiting from, each other.
Brought in the first real tomato today! It’s an heirloom, from one of the plants we bought on the sad-plant stack at a local nursery. The rest of our tomatos will be far behind this one, so we will have to enjoy it for the next week or so!
This is what 22 pounds of pickling cucumbers looks like. I’m traveling for work this week, so Mom went up and pickled them to handle, thank god. TWENTY TWO POUNDS! So many pickles.
This week’s garden snapshot, from both the East and the West side of the garden. The quinoa is beating the corn for sure, now. The squashes are insane, we have to beat them back daily or they’d take over the broccoli completely.
Radish, cucumber, broccoli, carrot — everybody is ready to be eaten, and my stomach isn’t big enough!
And, finally, 1lb 4oz of blanched snap peas – I can’t wait for the winter stir fry these are going to go in…
I failed this week to take a comparison shot from the east side of the garden, so, you’re stuck with the rest of the pictures I took, and you’ll have to just imagine how insanely huge the plants are!
Beautiful, delicious Golden Sunrise Chard. This one seems to be holding up better against the slugs, and has virutally NO leaf miner infestation, which is nice. And can you believe how gorgeous that colour is?
Hello, pickles!! The pickling cucumbers are prepping an enormous harvest.
The herb section of the garden: shiso, sorrel, borage, dill, and some turnips thrown in there just because. The shiso is gorgous, such a beautiful color.
Nicole, Keera and Megan and the 20lbs of greens harvested: That’s chard, kale, turnips greens, and chinese cabbage. Thank heavens, Nicole and Keera agreed to take most of it home with them to share with their housemates!