Posted on 05/28/2022 5:07:06 AM PDT by Diana in Wisconsin
WOW! To both images. That vulture is something! I’d run away, LOL!
Beautiful pictures as always. Thank You! :)
Thanks. I like the fact that it can be motorized.
“Anybody got a recommendation for a processor to make sauce for canning?”
I’m sure others have answered by now, but will give a testimonial for the Victorio
strainer. I’ve been using mine for 40+ years now and it’s still working fine. The only part I’ve had to replace was the wing nut which attaches the turning handle, but that was because it got lost in one of the moves.
I use it for tomatoes and apples and have a larger screen for pumpkin.
“It has been a crazy year for gardens, just when we need them with looming food shortages.”
We’ve been blessed this year, in that the garden is looking good so far, in spite of the weather, which has been very up and down :) The last two days were cold and rainy, to be followed by the next four days with temps going into the low 90’s. All that is left to go in are the pumpkins, which down here don’t get planted till July.
As always, I pray for the best, while trying to prepare for the worst, although I’m a far cry from where I’d like to be. There’s still lots I’d like to learn, which is why I’m on this list.
Thanks, Pete!
Amazing!
My grandmother knew which mushrooms to pick in Central California. I’m too afraid - I have a number of different types of mushrooms that come up in the yard - have no idea which ones are edible and which ones aren’t - I’ve tried to identify them, with little to no luck.
I get rid of them immediately because I don’t want my pup to get them, I know of dogs that have died from eating backyard mushrooms. Mine will root them out from underneath the mulch and carry them around the yard. My landscaper told me if they were poisonous they would most likely burn his mouth. I’m not taking any chances!
And I LOVE mushrooms.
Cool.
My leaf lettuce is getting huge/tall and it’s going to be sunny and close to 90 for a few days. Don’t know how they’ll fair. I snipped some this morning but I just grew too much or should have done succession planting. That would have been a little much added to starting 20 different types of seeds, experimenting with making potting soil, potting up, hardening off, planting out, dealing with heat mats and grow lights, most of it for the first time ever.
I had originally planned on giving a lot of starts away but the person ended up not wanting them. Did give away four tomato plants.
Ice Queen lettuce is getting close to forming heads but they look like each plant would make a nice salad at the size they’re at. About the size as when they sell whole Salanova.
I’ll probably start more lettuce soon in pots in a spot that gets afternoon shade. Will try to grow some all summer to go with the coming maters. Same with Tokyo turnips.
One Komatsuna has gone to flowering and I’m thinking the rest might bolt too this week. It’s the wiltiest thing in the garden when it gets warm. If I see a few more looking like they’re headed that way, I’ll pull all except one. I’m thinking the last one to bolt would be the one to save seed from. Most heat resistant.
Ingredients: Water, Organic Apple Cider Vinegar, Organic Apple Juice Concentrate, Organic Dried Onion, Organic Black Pepper, Xanthan Gum.
Drinking my coffee and standing at the front storm door, watching the hummers come to the feeder, one after another, to fuel up. They are so cute - lots of “chitter chatter” going on yesterday afternoon around the feeder along with aerial acrobatics as they chased each other. Yesterday morning, all 3 feeders got fresh nectar & the 2 in the back yard got bleached ... they were pretty bad. I had the shades off (they are in direct sun most of the day) due to storms with heavy winds, & the nectar spoiled quickly. The red shades are back on & the hummers are feeding there now, too.
Mowed late afternoon, early evening until about 7:45. The place looks like a park this morning - my ‘reward’ for about 3 hours on the mower. Everything around the garden is cut as well, so I don’t have to wade through grass to get to it. The grass is super green after all the rain (2.5” in 3-4 days) and various flowers are blooming. The trees are totally leafed out.
I replanted my peat pots and have two more little jalapenos just breaking through. The last 2 days, I’ve put the little plants (cukes, beans, 2 jalapenos) out in the sun for an hour. The replanted peat pots go out as well - the sun warms them up nicely so hopefully, the remaining seeds will sprout.
I’ve been buying 4-packs of jalapeno plants (maybe 2-3 inches tall) from the local nursery in years past. Last year, the tag just said ‘hot jalapeno’. The peppers were short & stubby and got the brown ‘stretch marks’ early - by the time they were red, they were not something I wanted to use for my now “famous” (among family/friend circles) Jalapeno Pepper Jelly. I only use red peppers & the jelly is a beautiful amber color with red pepper flecks. I will also add that I love jalapeno poppers.
This year, I bought seeds for a “Jalafuego” jalapeno. It is described as “Large, quality jalapeno great for stuffing, as each pepper can reach a colossal, 4” long. Hotter, larger and more productive than other jalapenos. At the higher end of the heat scale for jalapenos, ‘Jalafuego’ registers a 4,000 - 6,000 Scoville heat unit rating (medium hot). Delicious fresh, deep fried, in salsa or dried and smoked for chipotles. High disease resistance to bacterial leaf spot races 1-3 and potato virus Y.”
I don’t think I’m going to have fat, stubby jalapenos this year! Grow little peppers, grow ... can’t wait for poppers and jelly!
This looks like fun - I have 3 relatives with smokers & one lives right next door!!
Making Chipotle Chilies
https://www.thespruceeats.com/step-by-step-guide-to-making-chipotle-chilies-334476
I like hot and spicy but have never liked the taste of jalapenos with the exception of chipotle.
University of New Mexico created new jalapenos, one for size and three for alternative colors which also affects flavor.
You DO realize of course that you are giving me LOTS of ideas for my Jalapeno Pepper Jelly (probably not until next year)? I might have to get some seeds & try a few of these ‘flavors’!!
I've been known to make pepper/onion relish but use bell peppers. Pretty sure it's a Ball Blue Book recipe for canning. Still have a couple of jars but the wife made the last batch and didn't simmer them long enough so the pepper chunks are still firm.
I'm growing Shisito peppers this year. Tried to start some bell peppers, Kalugarista peppers("jalapeno like heat") and those Pumpkin Spice Jalapenos but the seedlings did poorly. I just sowed two of each today for the heck of it and if the seedlings do better, I'll grow them in containers so I can control their climate by moving them if need be.
https://nchfp.uga.edu/publications/usda/GUIDE06_HomeCan_rev0715.pdf
That looks like a tasty recipe - thanks!!
My youngest brother loves my Jalapeno Pepper Jelly - bought me a whole case of jars (24 jars) 2 years ago when they were hard to find, so he’s guaranteed at least 6-12 jars per year :-)
He grows the really hot stuff - habaneros, ghost peppers, etc. He also grows cayenne & makes his own cayenne powder. I’m guessing he might try some of the colorful “flavored” jalapenos - I sent him the link. One of us should have enough for jelly, salsa, relish, etc. Thanks again!
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