Potato Gamble

Excuse me for the delay on posting again. The heat here in NC has been stupid. We have had 15 days straight of high 90s weather. Did I mention it is only June? So, my time in the garden has been basically to do drive by waterings and weedings. I think some of the squash plants are suffering from the heat but the tomatoes are lovvvvvving it.

What I really wanted to share today was my sudo surprise crop of potatoes. In early Spring I had a organic produce delivery coming that was bringing us potatoes every two weeks. I couldn't keep up with that many potatoes in such a short period of time. A few of the potatoes began to sprout and I just kind of ignored the science experiment for a while. Eventually I knew I had to either chuck them or plant them.

I haven't tried planting organic potatoes from my purchased produce. I have only used slips that I purchased. The same goes for sweet potatoes (until this year :). Everything I have read said that planting ones from stores or farmers market are a gamble. Well, I guess I should go to Vegas!

Today I pulled a couple of the plants that were beginning to wilt. I found a small happy crop of potatoes screaming to get out of the boiling soil. I love harvesting potatoes. It is so fun to drive the pitch fork into the soil, turn it over and see potatoes rolling out everywhere. It feels like a archaeological excavation. Now I have more room for sweet potatoes.

By the way, those sweet potatoes that I was using to grow my own slips...I'm still harvesting slips off those. I think I have more than 20 from each potato. I had to start giving them away because I didn't have enough room in my garden. So, save those organic spuds that didn't make it to your plate. Plant them and see what happens. You never know.

Sneaky Produce

I have been noticing that the squash and zucchini plants are kind of sneaky. Those big leaves tend to hide all kinds of goodies. I nearly tripped over this large zucchini just now.

Sneaky produce...

Pickles

Our pickling cucumbers have been coming in thanks to the handy cucumber harp. I'm realizing I may be making pickles every few days for the next few weeks. I have read that it is best to do it when they are fresh off the vine.

Ashley English has a great book called Canning & Preserving from her Homemade Living Series. For all of you designers out there...this is a gorgeous book! The book includes a simple dill pickle recipe and I decided to go with that. I did add some horseradish to the recipe...other than that...it is straight out of her book. Check out her blog over at Small Measure.

Before I went to bed last night, I cut the pickles into spears and chips. I put them in a salt brine with 1/2 a cup of pickling salt and water. I'm glad I remembered to do this before I crawled into my sleepy pants. This morning I went out and hunted down some jars. I don't have any that I thought would work and it was time for the investment. I bought pint size and small mouth quart jars. I wasn't really sure what I would need this season. I still need some small ones for preserves.

I bought a steam canner last year. I really like this canner because it uses a lot less water and heats up super fast. It is just a personal preference. You can use a regular water bath to make pickles too. I use the steam canner to sterilize the jars as well.

6 lbs pickling cucumbers
3/4 cup pickling salt(divided)
4 cups white vinegar
Garlic cloves, peeled
Dill seed
Fresh Dill (I used the dill I have been freezing)
Black Peppercorns

1. Rinse and clean the cucs in cold H2O. Remove slice from blossom end. If you can't tell then trim both ends. Place them into ceramic or glass bowl. Add 1/2 cup pickling salt and cover the pickles with water. Put them in a cool place or the fridge for 8 hours...or over night.

2. Drain off the brine. Rinse cucs thoroughly. Set aside.

3. Sterilize 8 pint mason jars, lids and screw rings. (I used pint and quart jars...just double ingredients that you put inside the quart jars).

4. In a medium stainless steel pan, combine vinegar, 3 1/2 cups water and 1/4 cup pickling salt. Bring the brine to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

5. Into each sterilized jar, place 1 garlic clove, 1/2 teaspoon dill seed, 1 dill head, and 8 black peppercorns.

6. Pack cucumbers into each jar, and cover with the brine solution. Leave 1/2 " headspace. Use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rime clean with a damp cloth. Place on lids and screw bands, tightening only fingertip-tight.

7. Process for 10 minutes in a boiling water bath (or steam canner :). Adjust for altitude.

The pictures tell the rest of the story. We will be enjoying these pickles in two weeks.

Today's Harvest

Basil, Carrots, Beats, Collard Greens, Lettuce Mix, Jalapenos, Banana Peppers, Green Beans...Yummy!

Zuccasquash

I have been bringing in squash and zucchini everyday this week. 


Here is today's catch...

I have heard you can get some strange cross breeds going on in the garden sometimes.
 I think that large squash with the two tones might be a Zuccsquash. Kind of like a Pikashit (pekingese x Shitzu) or a Bullshit (Pitbull x Shitzu) :)
I have a couple of large zucchini plants that are rubbing elbows with some volunteer squash. That is where this zuccasquash came from.


I'm wondering if I will get some Waterloupes or Acornumpkins? This could get interesting.


Do you think people would balk at these freaks of nature at a tailgate market or could I charge double for my exotic breed? 

Collard Greens

Over the last few weeks I have been harvesting some of the collard greens out of our garden. I have found that I can trim the outside leaves and the plant will keep growing new ones. Bonus!


Last night I went with a southern meal. Mac n Cheese, Collard Greens, and Sauteed Squash. The summer squash was also from the garden. Matt has been working hard trimming trees in the yard and I wanted to reward him with his favorite Mac n Cheese. The collards went great with this combo!


I think that a lot of folks turn their nose at collards. Not sure why really. Maybe it's the idea of hog jaw or bacon in them? Well, I don't use any swine in mine. Here is how I rock my collards...

- Clean and trim about 1lb of Collard Greens
- Chop one Vidalia onion
- mince 2 gloves of garlic
- Measure out 1 tsp of red chili pepper flakes
- Measure out 2 cups organic vegetable broth (or you can use beef or chicken broth if you want)


Turn stove top on low heat and dig out a pot with a lid. Sprinkle in about 2 tlbs of olive oil. Throw in onions, garlic, and red pepper flakes. Saute for about 2 minutes or until onions are a golden color. Toss in Collard Greens and stir for about 1 minute till they wilt down to half their size. Pour in Vegetable broth and give a good stir. Simmer for about 45 minutes. You can add pepper and salt if you like to but I don't. Also, some folks like to splash a little white vinegar on them when they are done. It's up to you.


Enjoy!

Today's Harvest

The garden is producing enough for daily harvest now...

Lettuce, Collard Greens, Jalapenos, Super Chilies, Daikon, Green Beans and Basil.