Posted on 08/24/2019 6:00:41 AM PDT by Diana in Wisconsin
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We pick our blue berries when first blue and let them sit about a day to ripen them. The deer and birds only eat them fully ripe. We pick daily during the harvest. I put the blueberries on a cookie sheet and leave them in the deep freeze over night. The frozen berries are then vacuum packed the next day. Keeps them from being crushed in the vacuum process.
I will try that with cherry tomatoes
A lot of our tomatoes in the Pacific Northwest get tomatoes grown in hot houses in British Columbia. Saw a TV program where they have high overhead wires and a single line that goes from the plant to the wire. As the plant grows it climbs to the ceiling. The plant is lowered for harvest.
The “non-resident” geese around here are starting to flock up - I’ve noticed a couple of decent sized flocks recently, just haven’t paid attention to which way they were headed.
Today was supposed to be ‘fallish’ with temps 79-82 through next Tuesday (then upper 80’s end of week).... I’m a bit disappointed because it’s not the crispy, gorgeous air I associate with fall. The humidity is definitely much better today - it’s been a tropical ‘soup’ the last couple of weeks & with temps in the 90’s, we’ve had heat indexes over 100 (as high as 110-112). The garden has actually done rather well because we’ve had good rains all year/summer (too much, almost). Last week, we had thunderstorms dumping an inch of rain each night on two nights & another big one dumped two inches on a third night! The grass needs cutting every 4-5 days .... if you can find a time slot where it’s gotten dry enough to mow (and you don’t hear thunder!).
my dtr does exactly that....put them halved on a cookie sheet, drizzle a litte olive oil, then freeze in baggies and pull out when you are making stew, or soup, or spaghetti etc....if you can throw a little basil in, all the better.
We’ve had some hot days. I was driving east, maybe slightly north-east and they were headed south, perhaps slightly southwest.
IIRC, the point in the road is due east so they will would have been going south-southwest.
It just really surprised me. Maybe they were from Canada and just passing thru. :)
I didn’t happen to notice their accents!
I find that the big cukes and even over ripe cukes will do well for refrigerator dill pickles....
One pie and a bottle of vinegar. That should get me through the winter! ;)
Yummy......
I’ll be over for supper.
Maybe they were from Canada and just passing thru. :)
I didn’t happen to notice their accents!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Listen for the ‘eh’ .... honk, honk, eh!! :-)
They were carrying bags of Canadian Bacon....NOW it makes sense!
I just discovered that I not only have 3 little red tomatoes (saw them before) there are 3-4 green ones that are much bigger. They were hiding. There’s 3-4 plants in total down there too. Boy those little tomatoes are small though. The green ones are looking good though. Be another week or two before they start to ripen.
That looks pretty tasty.
Yes, it sounds like a great two-fer. Some friends of mine who summer in MN raise incredible veggies w/the straw bale method.
Maybe I’ll have to do it that way.
I did them in the hot water canner and even with pickle crisp they are a bit floppy.
They taste good though.
BLOODY MARY / from NOLA'S Commander's Place
ING Creole seasoning (Tony Chachere’s), 1 1/2 oz vodka (Crescent, Magnolia, or Tito’s), 1/2 c tomato juice, tsp horseradish, tsp. or 2 splashes Worc, 4 dashes Crystal hot sauce, 2 dashes Tabasco. Garnishes: sugarcane stick, jalapeno, cherry pepper, pickled okra, coarse sea salt/p.
METHOD Coat rim of a pint glass with creole seasoning. Fill with ice. Combine all remaining ingredients except garnishes in a cocktail shaker filled with ice. Roll the ingredients back and forth into another shaker 3 times, and then strain into the rimmed glass of ice.
SERVE garnished as desired. If you like extra seasoning, top off the drink with a pinch of freshly ground pepper and coarse salt.
*Author Bartels likes to add two shakes of Tabasco for a double dose of Louisiana heat. **At the restaurant, bartenders skewer garnishes on a piece of sugarcane. At home, a cocktail pick will do.
Wisconsin grows a lot of hops for beer, and they do it in the same manner, but outside, of course. I would imagine they'd like a greehouse setting, though!
The Bloody Mary Mix is on the second cook down with horseradish, garlic, Worcestershire sauce and lemon juice added. (Otherwise, it’s just V-8 Juice.)
Soon!
I like the idea of using Creole seasoning! :)
Cant go wrong with a recipe from a top-rated restaurant.....who charge an arm and a leg for it.
When I get sick of canning tomato products I use the dehydrator, and at the very end of the tomatoes what we don’t eat I coarse cut and Ziploc freeze, getting as much air out of it that I can. I do small bags, like 2 cups worth. Great to throw in a pot of chili when you turn the heat off, or even spaghetti sauce. I just finished the 4th batch in my dehydrator and have a couple dozen on the table. I did find some decent oranges and lemons and I have a few jalapenos so I am going to try that marmalade we talked about last week. All in between sewing. I sold 3 quilts last week and have to replenish my inventory. The weather here is absolutely beautiful, although we could use some rain.
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