The Victory Garden Thread - September, 2026

September 1, 2026 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Victory Garden Thread is a 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 a 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 Victory Garden 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/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[MomwithHope]

Diana texts Sept. 29 she should have her internet back. Thankful for keeping the thread going. She expects to be able to start Octobers thread.

[Qiviut]

Regarding the carrot casserole - the recipe calls for grated carrots & that is what I did. After grating the carrots, I saw many other recipes that used pureed carrots. My casserole was fine & pretty tasty, but if I make it again, I will puree the carrots. Our (Finnish) Pastor makes this casserole with pureed carrots.

Pastor told us that in Finland, because this is such a traditional popular dish at Christmas, you can buy it already made up or you can buy carrot puree for making it at home. She had friends visit from Finland & served them the carrot casserole - they told her it was the first time they had one homemade because they always do “easy’ & buy theirs. Pastor thought it amusing they had to come to America to get a homemade Finnish carrot casserole.

[Pete from Shawnee Mission]

Mom, there are a number of IA "This is how the Amish etc" Videos out there. This is one of them. The things in the one I looked at were Salt (curing meat), packages with small candles, for light and heating, cotton twine, to wax and use a wick in a mason jar full of oil (Or in Crisco...less smoking), kerosene, light and heat, Mason Jar lids , Vinegar, for pickling and cleaning, and Baking soda.

The argument was that they grew or raised their food and used these other things to assist in that process, or used some of these things for light or heat and might only spend < $100 for these products. Of course, this requires that you have land and knowledge of farming or gardening.

[Pollard]

Duration of Daylight/Darkness Table for One Year

https://aa.usno.navy.mil/data/Dur_OneYear

[MomwithHope]

Canning tomatoes today, this years are just too good not save for winter. I already have two quart bags of dehydrated in the fridge. And did one batch of stewed tomatoes. I did the crisco candles a few years ago and tested them out. No smell. I have two in jars with wicks ad a couple big crisco cans on the shelf. Plus a bag of waxed wicks about 8”long. I have lamps but am not liking the smell and we have a super insulated house. Not good for winter.

[Qiviut]

I am hoping that after today, I will have some days with no company, no cooking for company, potlucks or funerals, & no outside appointments so I can get some canning done! I don’t have garden produce so I am doing 2 kinds of jellies & salsa to give away as gifts over the holidays & to send home a little something with folks when they visit.

I have 3 batches of red jalapeño peppers ready to process, the ingredients for 2-3 batches of blackberry merlot jelly & I want to do at least 2-3 batches of ‘Wonderful Salsa’. The last time my brothers visited, they went through a 16 oz jar of Great Value Salsa in 15 minutes! I need at least one batch of Salsa (7-8 pints per batch) just for their visits! :-)

[MomwithHope]

I am taking a mid day break, baking a couple of stuffed tomatoes for lunch. I should go downstairs and bring up some jars. Probably won’t get to it until tomorrow. Spotted some new garlic coming up from seed in my garlic patch which I cleaned out and harvested in July. I have some heads left but did not bother to plant any, just been eating it. Happy to see some seeds took root so I will have a few patches of heads next year. You do need some time off from cooking!

[Paul R.]

Noted. My extra carrots are shredded (~1” long small strips) tho’, so I guess I could get out the food processor.

[Pete from Shawnee Mission]

Pollard; Well, its dark now.

A couple of dozen green tomatoes, 12 Belstar Broccoli, 4 or 5 green Butternut squash, bug-infested bush beans, a bunch of Johnnies Basil, 3 mystery planting bags that might contain sweet potatoes, and 3 okra plants is all the crop left in my garden.

I need bees to pollinate the beans, and some more sunlight for everything else. The broccoli and squash should be done before November. Most of the tomatoes are Japanese Black Trifle, a mahogany pear type that does not take too long to mature. I pruned out the tomatoes today and side dressed the broccoli with fertilizer since we are supposed to get rain tomorrow. (And you and Paul are downstream from me so you should get it later in the weekend!) Getting the gardening wrapped up for this year!

Anyway, I hope that you have finished up your high tunnel! In addition to winter greens I would be a good place for you and your son to go and get some sunlight if you get home early enough!

[Pete from Shawnee Mission]

The lump of ricotta...sounds like one of those Ukranian/Russian type pancakes!

I will try that sometime.

[Paul R.]

Thanks - the well is pretty good except for one minor leak, and, I still want to add a pressure gauge. This Wayne pump has no provision for one, itself!

We are going to drive over to Paducah’s “Barbeque on the River” tomorrow after wifey gets off work, so, “The Plan” is for me to take her to work in the morning, run errands, head back home with the groceries, then pick wifey up at work after she gets out early (maybe 4 pm) and make the run over to the Riverfront so that we can beat the crowd. Last year we failed to do that, and every vendor was out of ribs by the time we got there.

[Liz]

Apples Baked in Puff Pastry / drizzled with Caramel Sauce

Ing: 4 large Granny Smiths peeled/cored 2 sheets puff pastry thawed 1/4 c sugar 2 tbl cornstarch 1 tsp apple pie spice 1/4 tsp salt 12 caramels 2 eggs 1/4 c Demerara sugar, Caramel Sauce for serving

Method: Mix sugar, corn starch, apple pie spice and salt in shallow dish. Halve puff pastry into 4 rectangles. Gently rolling pin smooth. Set on large parchmented baking sheet. Roll 4 peeled and cored apples in sugar mixture and set one in the middle of each piece of puff pastry. Stick 3 unwrapped caramels in center of each apple. To wrap: pull short sides of pastry halfway up sides and hold them there with one hand. Then lift longer sides up to the top; pinch seams together on each side (over the short edges) to completely cover apple. Pinch excess puff pastry together at the top to seal; arrange flaps decoratively. Then brush w/ egg wash (whisk 2 eggs, 2 tbl water). Sprinkle tops w/ Demerara sugar.

THIS IS THE MOST IMPORTANT STEP… Freezer baking sheet of wrapped apples 15-20 min. This will ensure your puff pastry bakes in place and does not sag to bottom. But don't leave in freezer longterm---apples will freeze. Once pastry hardens, bake 400 deg 25 min puffed and golden. Cool 10 min, then serve drizzled w/ Caramel Sauce.

Chef Notes: Core apples w/ apple corer or use paring knife. Best eaten day made. Or store for later airtight in fridge 2-3 days. Reheat in warm oven or air fryer just long enough to re-crisp puff pastry.

[MomwithHope]

I am half Serb half Polish. Just the way I cook. I use a silverware tablespoon for the lump of ricotta and a heaping one for the flour. About 1/2 cup kefir I guess, could use yogurt too. Makes 8 pancakes.

[MomwithHope]

I am half Serb half Polish. Just the way I cook. I use a silverware tablespoon for the lump of ricotta and a heaping one for the flour. About 1/2 cup kefir I guess, could use yogurt too. Makes 8 pancakes.

[Qiviut]

41° right now & fogged in big time. It’s supposed to be a “gorgeous Fall day” but we have a long way to go to get there!

[Liz]

Caramel Ribbon Crunch Frappuccino / Starbucks most ordered drink
Sweet coffee swirled with buttery caramel topped w/ whipt cream, caramel syrup, caramel crunch.

Ing: 1 c brewed coffee, cooled 1 c fave milk 3 tbl caramel syrup 1 tbl ea sugar, dry
instant butterscotch pudding 1 c ice. Toppings: Whipt cream, caramel, Heath toffee bits.

Method: Whisk coffee, milk, caramel syrup, sugar, pudding. Next, blender ice/coffee mix; ice is crushed. Drizzle caramel on cup sides. Add iced frappe. Top w/ whipt cream, caramel, Heath bits. Serve.

Chef Notes: Mix coffee ing; fridge up to 3 days. Use sugar free caramel, pudding, sugar substitute.

[AFB-XYZ]

Can you put me back in please? Yeah it’s a monthly thread, but I still used to get pinged every Saturday. Nothing now for 2 weeks. Many thanks.

[AFB-XYZ]

Thanks for the info, MwH. I hadn’t seen your post yet when I put up my request to be re-added to the ping list. Heh. :-)

[MomwithHope]

Dianas internet has been out so no pings! Been out for awhile, last estimate is Sept. 29. So she expects to start the October thread.

[MomwithHope]

We must carry on without her for a few more days.