Weekly Garden Thread - August 8-14, 2020

August 8, 2020 | Diana in Wisconsin/Greeneyes

[Diana in Wisconsin]

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!

[Diana in Wisconsin]

This Database Connects You With Farms In Your Area That Are Delivering Meat & Produce

There are well over a dozen places near me, but I am in Farm Country. See if anything interests you in your area:

1http://www.eatingwell.com/article/7833976/database-farms-delivering-meat-produce/

[TheErnFormerlyKnownAsBig]

I am going to have a nice crop of medium sized bell peppers. I planned on doing a quick blanching then cool then food saver shrink wrapping them for the freezer.

However, I have never done this before and want to ask you all if this sounds doable.

Accepting ideas and recipes for relish salsa and other means of using the peppers thru long term storage.

My tomatoes, which don’t get eaten up and the San Marzanos in particular I was going to stew them up and then chill before freezing for spaghetti sauce and chili base.

[Diana in Wisconsin]

On years that I have a bumper crop of sweet peppers, I chop them up into two sizes and freeze them on a cookie sheet, then transfer them to ziplock bags and into the freezer they go.

I make larger chunks for later use in Pepper Steak - because I could eat Pepper Steak 24/7 and it’s a good way to use up all the BEAR meat I’m ‘gifted’ with. ;)

The smaller sized pieces (packaged separately) are used in everyday cooking - usually for breakfast in an Omelette or with scrambled eggs, added to Quiche or Hash Brown Casserole; whatever.

You can also cook down tomatoes and peppers and onions together to either freeze or can them for wintertime Chili recipes...or Pepper Steak, LOL!

https://www.allrecipes.com/recipe/23567/slow-cooker-pepper-steak/

FWIW: After the peppers are flash frozen (so they don’t stick together) you could use the Food Saver wrap on them, but since I’m always going to cook those peppers in one form or another anyways, I don’t waste the expense of those bags on peppers. I save that for MEAT that I want to keep long-term.

[campaignPete R-CT]

i am still watering the forest here in northern Connecticut. Heatwave and drought continue.

it is like watering a dust bowl. parched.

[Diana in Wisconsin]

I am going to attempt homemade Tomato Soup this week! My tomatoes are ready and willing and it’s not too ungodly HUMID so I think NOW is the time.

I’m usually making V-8 and Bloody Mary Mix this time of year, but I have enough on hand. Salsa and canned Tomato Soup are the highlights of this canning season. ;)

https://www.diynatural.com/homemade-canned-tomato-soup-recipe/#wprm-recipe-container-23798

[Trump Girl Kit Cat]

Why not some marinara sauce YUM!!!

[Califreak]

That’s pretty nummy looking!

[Diana in Wisconsin]

Hurray! Hurray! It's Pickle Relish Day!

'Summer Dance' cucumbers. Start with about 8 pounds. I didn't have quite 8 pounds, so I added two small zucchini.

Chop, chop! Whirl, whirl!

Mix with canning salt, cover with a towel and put in the fridge for 2 hours. Draws out some of the moisture.

While the relish is chilling, wash your canning jars and lids. When you're canning, everything should be scrupulously CLEAN. Food poisoning is NOT your friend!

Two hours later. This is my most favorite part! Put the relish in a clean flour sack towel and wring, wring, wring the extra moisture out. (Save the cucumber juice as a basis for your next batch of V8; it has no seasonings in it at this point.)

Wringing out the juice is a really good upper-arm exercise, LOL!

Get your cooking pot ready and start water to boil in your canning pot. (Rack is inside.)

Follow the mix direction. Add sugar and vinegar, bring to a boil. Add the spice mix and them your relish and simmer, uncovered for 10-15 minutes. Smells SO good!

After a hot water bath for 15 minutes, put jars on a pretty towel from your sister, Carrie, and let cool for 12-24 hours. Listen for the *PING* of the lids sealing themselves. Music to my ears!

And here we have the traditional, 'Missing Man Formation' in the art of canning, LOL! One jar ALWAYS breaks in the canner, without fail. :(

[Ellendra]

I don’t think refrigerating tomatoes changes the flavor, but it definitely changes the texture. They become mealy and almost grainy. It’s weird.

Cooking changes them enough that the texture issue goes away. You can freeze them either before or after cooking, with no trouble.

[metmom]

I did some looking and found these. Seem to be the cheapest going.

https://www.slofoodgroup.com/collections/all-vanilla-bean-products

Beanilla claims to have the best beans but their prices are extortionate.

[metmom]

I’ve been doing the fridge method for saving up my canning tomatoes for years, and so far it’s worked well, so I’ll probably just keep doing that.

Since I’m making sauce that I’ll only season anyways, with my homegrown herbs and garlic, any chance of loss of flavor is not going to be noticeable.

Especially considering the alternative is store bought stuff.

[Qiviut]

Thanks! I’ll check them out - took a quick glance & looked pretty good.

[Califreak]

I haven’t had a broken jar in a long time but I often get a rebel without a pop that has to hang out in the fridge all by himself.

[Liz]

This beautiful Crescent Bacon Breakfast Ring is heaped
with bacon, eggs, cheese and what's ready from the garden.

Try peppers, cooked mushrooms, chp hash browns, slivered ham, shredded cheese, cooked spinach, artichokes, asparagus.

Start by piling on crescents arranged in star shape.

Turn in crescent ends. Bake golden 20 min 375 deg.

[Diana in Wisconsin]

It was my fault. I was being sloppy. ‘Rebel Without a Pop’ would make a good canning safety book title, LOL!

[Diana in Wisconsin]

WOW! Pretty simple for something that looks that amazing!

[Diana in Wisconsin]

[Diana in Wisconsin]

[Liz]

Whips up in a jiffy——tastes delectable——makes the cook look like a 5-star chef.

Wash it down w/ a Mimosa: half oj, half champagne.

[Liz]

Cute