Posted on 09/04/2021 7:05:12 AM PDT by Diana in Wisconsin
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LOL! I KNEW that would be your answer!
Two years ago I used a pepper called Sweet Heat for the CC and it was really good. I’m just using what’s on hand this season, but WILL grow Sweet Heat again, for sure.
https://www.totallytomato.com/product/T03088/64
I've noticed my potted flowers have perked up now that we have more reasonable temps, but still pretty dry out....
I've canned more this year then for two decades...
tomatoes, pepper rings,pickles, and bread and butter pickles, and pepper jam, and pickled beets....
froze beans...
my latest fun thing now is FERMENTING cucumbers!.....I am really loving the results and I may not do traditional dill pickles ever again....
wow.....
speaking of canning, Amazon is selling their 24oz canning jars...TWO OF THEM....for nearly $15!...for two....just two....
I went to the base two days ago and they had two boxes of them for a good price....9 jars apiece...for about $10....
these jars are wide mouth, with a sleek look and I just fell in love with them when I got my first box last year.....just the right size for so many things...
I am a sucker for Mason jars of all kinds. I use them for everything. Best. Invention. Ever. I also have a (too large) collection of the old blue Ball jars with zinc lids. Love them, though they’re probably not the FIRST thing I’ll save in a fire. ;)
https://wellnessmama.com/139519/mason-jar-uses/
We got a little over half an inch at my place on Saturday.
I did some cleanup yesterday, tilled up a couple spots, and planted kale, beets, and green salad.
The last surviving Beef Master tomato gave up a two-fist-size whopper so we had BLTs for supper. Those have been few and far between this summer.
Questions: How is the Missus?
Will you be coming back from Brussels with Chocolate?
How long will you ferment your tabasco sauce?
(Do you still get an endorphin rush from your peppers? :)
Augie; Half an inch is enough to keep things growing for a while. I am glad you got at least some tomatoes this year! The 4 inches we got here last week caused cracking on ripening tomatoes and figs. It will probably affect the other fig and make them watery and tastless, or not as sweet.
I probably should have already planted beets but most of my sunny spots are occupied. I need to start pulling up things like peppers and some of the tomato plants that only have 3 or 4 green tomatoes or peppers left on them. My Yellow squash is not producing any more so season over, its getting pulled up.
Greens garden, Kale; See the Kale with Bacon recipe above! (Kale au Lardons!) The Bacon and Croutons and Boiled egg almost leave the Kale in a supporting role. I like a lot of croutons in mine, could also go with more bacon (or ham) and 2 eggs! Considered Bistro food in France, but “sans doute” in St. Louis too!
This year I grew about 6 or 7 rutabagas this year as an experiment. They are cool season, grow pretty quickly maybe 60-70 days? and you can use them like mashed potatoes, or you can slice them thinly and cut noodle strips, and use them in soup. They store pretty well. Try it sometime as an experiment. I was suprised. I don’t have the room here I expect that you do.
How is your perch pond going? I hope that most of the perch stayed home during the rain you had earlier this year! (Ask Diana about Perch Frys in Wisconsin! Summer on the a lake, Fried Fish, french fries, and Wisconsin beer!”
Wow! Jealous! I can’t believe how well everything grows in your garden! What the heck are you using for soil? I can see from the photo how crumbly it is!
(Enjoy your pickles and tzatziki sauce!!)
Eric; how is your garden this year?
I planted a 30’ row of rutabaga and turnip a couple weeks ago. They are coming along nicely.
Best I can tell the perch are thriving. I don’t bother them when the water temps are above 70°, but I see a few every evening at pellet time.
I’m coming up on two years since they were stocked. I stocked 270 of them, with 70 of those being advanced - 8”-12”, and the other 200 3”-4” fingerlings. Based on samples collected via trapping, they have successfully spawned both springs since the stocking.
Chances are good that I have a state record swimming around. I’ll start looking for her in February...
The Missus and I are getting ready for Belgium. We just asked who the best Chocolatiers are in Bruges and Brussels. We will definitely be bringing some back.
I don't ferment my hot sauces. I use vinegar. By making sauces and powders you can control the heat. Eating whole raw peppers is more for YouTube videos and contests, not normal folk.
Aleppo peppers have a bit of heat but not much more than a Jalapeño. They are very popular in Africa and the Middle East. Do a little research on them and if you are interested I will send you some seeds and dried pepper so you can try it. My wife likes to put cheese in them and grill them. My only problem with them is that they are too seedy.
Very funny!
Thanks, but I’m going to grow the Sweet Heat and Shishito peppers next year. I don’t want anything even as hot as a Jalapeno or Beau won’t eat it.
His brother is a total Pepper Head. One of those guys that grinds his own insanely hot blends and carries a spice bottle of it with him wherever he goes.
You probably know the type, LOL! ;)
Over 25 pints of pasta sauce, tomato bisque and tomato soup put up and the tomatoes keep coming.
I am growing the shishitos this year. They are just getting close to ripe. I have tasted them and they are delicious.
I AM excited to make Bacon Tomato Jam, though. ;)
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