tag:blogger.com,1999:blog-28642766007001076912024-03-04T21:33:01.965-08:00Plots to PotsBonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2864276600700107691.post-44560512407525097292015-06-25T11:24:00.001-07:002015-07-01T16:52:30.887-07:00Summer garden = Mostly tomatoes this year<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AtX0OAtQp8XFLNlqXCNzhXDsss-hrroEWkIE8figRzOhbjULH50Uk-ywa14DfNjv1TbsPA_BVUIWNBjmb-eb9XsZqr0MR54wAin9O7tivD_KUCeMxpYVtwQ0owmYSGndirSjy9YuTM8/s640/blogger-image-1189049489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AtX0OAtQp8XFLNlqXCNzhXDsss-hrroEWkIE8figRzOhbjULH50Uk-ywa14DfNjv1TbsPA_BVUIWNBjmb-eb9XsZqr0MR54wAin9O7tivD_KUCeMxpYVtwQ0owmYSGndirSjy9YuTM8/s640/blogger-image-1189049489.jpg"></a></div>We finally got the last of the tomatoes in this week. Right on par with when I've planted them for the past few years. <div><br></div><div>Only this year has been warmer than the past few. </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So, while everyone else's tomatoes are three plus feet by now, ours are still about a foot. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I am fine with that. Come late August or early September we will be swimming in tomatoes. We planted about 40-45 saucing tomatoes and six slicers. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Plus, we had the spring harvest of mammoth shallots and garlic in June which many other folks didn't. </span><div><div><br></div><div>Our task right now is keeping the seedlings happy in the unseasonably hot weather - 10 plus days in the high 80's and up into the hundreds! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0u5AOb9YG9_Y16WJAZo9Gw68HufVhnSc7ytDfUdm1RdeOrAG0WF4mCFFh5hs_hWhKWyQeT1Hhj2G7BlKyNX2yrgjB02hLfqHvtTD1RXbUUaupjkJrGBFrvoBhGNUc2ikSJpOaIL-4gI/s640/blogger-image--741621374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0u5AOb9YG9_Y16WJAZo9Gw68HufVhnSc7ytDfUdm1RdeOrAG0WF4mCFFh5hs_hWhKWyQeT1Hhj2G7BlKyNX2yrgjB02hLfqHvtTD1RXbUUaupjkJrGBFrvoBhGNUc2ikSJpOaIL-4gI/s640/blogger-image--741621374.jpg"></a></div>So, we will water deeply and as often as we can. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">With working full-time and having an eight-month-old, that equals about two times a week lately. Though I have the next five days off, right in the heart of the heat spell, so I am going to try to go over to the community garden and to hit the veggies at home daily.</span></div><div><br></div><div>This year, we purposely choose to do mostly tomatoes at the community garden plot because they can withstand some drought conditions. Theoretically, as long as you are consistent with when and how much you water all should be good. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We also planted each plant in a well so they really can be soaked when we water them and then mulched them with straw.</span> </div><div><br></div><div>The other thing we may have to contend with is the fact that tomatoes need a certain nighttime temperature range to set flowers and fruit - anything above 85-90 spells trouble! So, I am hoping that the plants focus on settling in over the next couple of weeks of hot weather and then it cools down into the 80's in time for them to flower and fruit! </div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWlJZpLltYD35PMhs9A5kbDCR-6UkYKKpIIBylzk3RxLt7caLUlOA4cHvYtTcgKFs3TuFhKqmPE5UIRO4swRZyqli9E3kcDB_1ftFzvaUd9n5N_sstv6eyDPJkvZkfoOWzSCtl6GVmng/s640/blogger-image--533821965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWlJZpLltYD35PMhs9A5kbDCR-6UkYKKpIIBylzk3RxLt7caLUlOA4cHvYtTcgKFs3TuFhKqmPE5UIRO4swRZyqli9E3kcDB_1ftFzvaUd9n5N_sstv6eyDPJkvZkfoOWzSCtl6GVmng/s640/blogger-image--533821965.jpg"></a></div>It's a working experiment. That's a lesson I've learned over and over with gardening. Some of it is up to you, but a lot of it is up to nature and out of your hands. Things rarely go as planned, but often work out well anyhow. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For now, we water, wait and hope for the best. But, my guess is they'll be flowering and three feet tall in no time!</span></div></div></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-48947679121386465552015-03-29T12:45:00.000-07:002015-03-29T12:45:23.939-07:00Love apples for sale!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4q7ztejyaYgdiE2cJF7D7MhmfXP9KWETBwVy8OlcZIqaWJzOVyE6lXrh3hwV9AxJFYoKNBbh6GEmbGffxntyegrVDh3MeMfCtaDwmDAbAVHz2Fj1v0WhSzD7HR4fpvsda2D8fN0cgBs/s1600/IMG_1786.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4q7ztejyaYgdiE2cJF7D7MhmfXP9KWETBwVy8OlcZIqaWJzOVyE6lXrh3hwV9AxJFYoKNBbh6GEmbGffxntyegrVDh3MeMfCtaDwmDAbAVHz2Fj1v0WhSzD7HR4fpvsda2D8fN0cgBs/s1600/IMG_1786.JPG" height="239" width="320" /></a>The Italians called them love apples. The English were convinced that they were poisonous because they are part of the nightshade family. I am, of course, talking about the quintesential summer fruit - tomatoes!<br />
<br />
Next weekend I am planting this season's selection and they should be ready for you to plant by around Mother's Day. This year, I am doing someold faves and adding some new ones to the portfolio. They are $2.50 a piece, and I am taking orders now and will have a limited supply available on a first-come, first served basis when they are ready for pick-up in mid-May.<br />
<br />
<div style="color: #cc0000;">
<b><u>Cherry Tomatoes</u></b></div>
<ul>
<li><b>Chocolate cherry</b><b>:</b>
Plants are super productive and produce one inch chestnut and port-wine
colored fruit with a delicious, multifaceted flavor. <i><br /><br />When I grew
these last I was particularly impressed with how they ripened
from green to beautiful little bursts of summer after picked in late
October. When I took out the tomato vines there was cluster upon cluster
of small green globes that I parked on a platter in the dining room to
ripen. </i>(Indeterminate, 70
days) </li>
</ul>
<ul>
<li><b>Sun gold:</b> The unique flavor of this tomato gives it an almost
"cult" following. The plants will be loaded with clusters of eight to
fourteen tomatoes about an inch in diameter throughout the summer until
frost. May be grown in containers with support. (Indeterminate, 57 days) </li>
</ul>
<ul>
<li> <b><b><span style="color: #cc0000;">NEW! </span>Yellow pear: </b></b>These plants are described as being loaded with hundreds of small 1-2 inch fruits. (Indeterminate, 75-80 days)</li>
</ul>
<div class="MsoNormal">
<b><u style="color: #cc0000;">Sauce/Paste Tomatoes</u></b></div>
<div class="MsoNormal">
<i>If you haven't grown tomatoes for sauce yet, I recommend that you give it a try! We were amazed at the bounty and the flavor of homemade sauce. Mark exclaimed that it was summer in a jar each time we opened some throughout the year<u><b>. </b></u>Some take little to no space, while others are tall and roomy.</i><b><u style="color: #cc0000;"><br /></u></b></div>
<ul>
<li><b><b><span style="color: #cc0000;"></span></b>Heinz:</b> "A
reliable, early-maturing standard processing tomato that produces
ripened fruit all at the same time. Dependable producer even in cooler
weather. (Determinate, 75-80 days). <br /><br /><i>I have grown these before and had great success with them. This year I plan to grow 30-40 of these plants at our community garden plot. Sauce-o-ramma!</i></li>
</ul>
<i></i><ul>
<li><b>Nova: </b>One of the earliest roma types to ripen in Territorial seed's trials, "Nova
exploded with fruit before most other saucing types." Meaty, lipstick
red, 1 1/2 inch by 2 inch fruit is elongated with a pointed end. (Determinate, 65 days)<br /></li>
<li><b>Ace:</b> Round fruit, on sturdy, compact plants. Robust flavor with lower acidity. (Determinate, 80 days)</li>
</ul>
<ul>
<li><b>San marzano:</b> This classic Italian paste tomato is considered
by many to be the world's best! A low sugar, low-acid tomato, it has a
high solids content and excellent flavor. The oblong red fruits are
3"-4" long and 1.5" wide. (Indeterminate, 80 days) </li>
</ul>
<div class="MsoNormal" style="color: #cc0000;">
<b><u>Slicing Tomatoes</u></b></div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIMIJEB-UlKsDufv7ogWAhvHe9ZCCvn5lY-idC1tu3_hwHPq5OAtxlsHbWDagq3u-OmwDn3jVcT2RKttaGIuhD6-QSqIof1XaCU65lkR_lLwyViHzEU00dH0-DHfnSDI47HRhyphenhyphenNnCRC4/s1600/IMG_1933.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIMIJEB-UlKsDufv7ogWAhvHe9ZCCvn5lY-idC1tu3_hwHPq5OAtxlsHbWDagq3u-OmwDn3jVcT2RKttaGIuhD6-QSqIof1XaCU65lkR_lLwyViHzEU00dH0-DHfnSDI47HRhyphenhyphenNnCRC4/s1600/IMG_1933.jpg" height="320" width="240" /></a>
<li><b><span style="color: #cc0000;">New! </span>Ananas Noire: </b>This tomato is a show-stopper because it's skin can be a combination of green, purple, orange,red, and yellow when it is ripe. It looks amazing on a plate and tastes great too. This was my mega producer last year. (Indeterminate, 85 days)</li>
</ul>
<ul>
<li><b><span style="color: #990000;"><b><span style="color: #cc0000;">New!</span> </b></span>Kellogg's Breakfast: </b>I can't remember the reason for the name, but I've wanted to grow these for years and my friend Judi had the occasion to have one from a friend's garden and exclaimed how delicious it was. I don't need any more reason than that to try it out this year! Territorial describes these as easily reaching 4-5 inches across or larger, the brilliant, orange slicers are rich, meaty, and full flavored. (Indeterminate, 85 days)<b> </b></li>
</ul>
<ul>
<li><b>Brandywine</b><b>: </b>Amish heirloom with famous distinct
flavor, grown since 1885. Fruits are 10 to 14 oz., dark reddish pink,
tender and juicy. (Indeterminate, heirloom potato-leafed plants, 85
days) </li>
</ul>
<ul>
<li><b><span style="color: #cc0000;"></span>Burbank slicing:</b>
Developed by Luther Burbank around 1915. Determinate and fairly early,
Burbank Slicing is a heavy yielder of majestic 3-4 inch fruit. The fruit
has a very deep red color and a traditional bold tomato flavor. This
was the only variety that Mr. Burbank raised for canning. (Determinate,
75 days) <br /></li>
<li><b><b><span style="color: #cc0000;"></span></b>Red Siberian:</b>
I selected this one because of its short growing time - 55 days! - it
is described as a Russian heirloom that delivers heavy yields and
excellent flavor. Sounds like a great combo to me! (Indeterminate, 55
days) </li>
</ul>
<ul>
<li><b>Pineapple:</b> Large, irregular yellow fruits are suffused with
red streaks that radiate from a red interior. The flavor is rich and
fruity. (Indeterminate, heirloom, 95 days)</li>
</ul>
<ul>
<li><b>Gold medal: </b>This
whopper is unbelievably early for its size. The large yellow fruit have
an interior blush of red and weigh over 1 pound, some reaching 2
pounds. The plants grow well in cool nighttime temperatures. (75 days,
Indeterminate)</li>
</ul>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLH7KsBDa2Nw1ckw_GI41k-4fMBE_ydILnbJu-j5hf8ysu-R4gq6aspuq7XidNGjWrTLPgQfqFYZammi7v14Rnn1d6dZNXdip5KDBqMbm1vEzsrdZToIMXupEaFGnVCsLPRgu5Y3o1Gw/s1600/IMG_1789.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLH7KsBDa2Nw1ckw_GI41k-4fMBE_ydILnbJu-j5hf8ysu-R4gq6aspuq7XidNGjWrTLPgQfqFYZammi7v14Rnn1d6dZNXdip5KDBqMbm1vEzsrdZToIMXupEaFGnVCsLPRgu5Y3o1Gw/s1600/IMG_1789.JPG" height="239" width="320" /></a>
<li><b>Japanese Black Trifele:</b> Pear-shaped fruit has green-streaked
shoulders, deepening to a burnished mahogany and finally to a darkened,
nearly black base. The meaty interior has similar, opulent shades and an
incomparable, almost indescribably complex and rich flavor to match.
The fruit reach 2 1/2-3 inches long and wide and are very
crack-resistant. Despite the name, this thoroughbred has its origins in
Russia. (Indeterminate, heirloom potato-leafed plants, 80-85 days)</li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;"></span></b></b>Pink Oxheart: </b>Beautiful big, oval, pointed fruit with a fine sweet old time flavor! (Indeterminate, 85 days)</li>
</ul>
<ul>
<li><b>Green Zebra: </b>This unique tomato is very flavorful and sweet,
yet has a zingy and well-balanced taste that isn't too acidic. Mature
fruits are golden green with forest green stripes and reach 3 inches in
diameter. <br /><br /><i>This is one of my absolute favorites. The green
and yellow tiger striped fruit are eye catching and the the taste is to
die for - oh, and they are super producers!</i> </li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;"></span></b></b>Grandma Oliver's Green: </b>The
packet describes this tomato as an attractive green heirloom tomato
that produces large fruit whose skin is green with a yellow blush and a
creamy lime interior - sweet, tangy flavor. (Indeterminate, 80 days)<br /><br /><i>Last
year I kept seeing these beautiful green slicers at the farmer's
market. I couldn't bring myself to buy one since I had so many in our
garden to eat, but I vowed to try growing them myself this year.</i> </li>
</ul>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDn1iURuQrmBDlV5P5UJhtSpdz_JRse0ZsEraIPT5UU67UK2QjSEPcsJYukXME15ur8cYTqhgngGMEklcqMAlUgaoUZKy6N3qsDx0xw0BXsSAEJCYHNepOu81UYytPUFE_05cUDtgOwc/s1600/IMG_1856.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDn1iURuQrmBDlV5P5UJhtSpdz_JRse0ZsEraIPT5UU67UK2QjSEPcsJYukXME15ur8cYTqhgngGMEklcqMAlUgaoUZKy6N3qsDx0xw0BXsSAEJCYHNepOu81UYytPUFE_05cUDtgOwc/s1600/IMG_1856.jpg" height="320" width="239" /></a>
<li><b><b><b><span style="color: #cc0000;"></span></b></b>Black Krim:</b> Dark red-purple fruit, rich sweet flavor. An heirloom from
Russia with very unique looking, large fruit. (Indeterminate, 80 days)<br /><br /><i>My
sister introduced me to this variety a couple of years ago and it is a
staple in my garden. Stunning to look at, delicious to eat.</i><b><b><b><span style="color: #cc0000;"> <br /></span></b></b></b></li>
<li><b><b><b><span style="color: #cc0000;"></span></b>Indigo rose: </b></b>A new release from Oregon State University, this tomato has deep purple skin where sunshine hits the
fruit to red/orange where a leaf or stem shields an area from the sun.
The fruits are excellent in salads and for snacking. (Indeterminate, 70 days)</li>
</ul>
Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com1tag:blogger.com,1999:blog-2864276600700107691.post-61503719916503905582015-03-29T12:05:00.000-07:002015-05-14T10:33:45.281-07:00One of my favorite thingsI<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: auto;"> s</span>tarted writing this post a month ago and am just finishing it now. Such is life with a five-month old baby!<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqZXYv3NCj9FZozqY3ktKDCRbJRkWGwtxgo0RKy0_QhwqbnymiOPqaQOBPtmRAhPUCZnuTAxd1VsR6FhU4vV8skUAnS3hhWeRK1XPNpxkES2Ctr41HXpHG0UUDk67ppHY8qM0px5rufc/s1600/IMG_2330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqZXYv3NCj9FZozqY3ktKDCRbJRkWGwtxgo0RKy0_QhwqbnymiOPqaQOBPtmRAhPUCZnuTAxd1VsR6FhU4vV8skUAnS3hhWeRK1XPNpxkES2Ctr41HXpHG0UUDk67ppHY8qM0px5rufc/s1600/IMG_2330.JPG" width="320" /></a>Last night we made one of our favorite recipes - pasta with broccoli, sausage and blue cheese. It's an easy and quick recipe that is so delicious. And, this time it included our first harvest from the garden this season!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKzQtAEQMmIjLTqslhqCvuNhUkfYzt9XCsPyKPaUTNLh3hm0xwuHg09RWCQ6t3UA_GrfZxX7r97WiFwsftrhGAjgP-eaACHohp_ujxCVdYVHghtaY8ApPQtEBrTzvg1Fqf8_HucO_c0Y/s1600/blogger-image-719671053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKzQtAEQMmIjLTqslhqCvuNhUkfYzt9XCsPyKPaUTNLh3hm0xwuHg09RWCQ6t3UA_GrfZxX7r97WiFwsftrhGAjgP-eaACHohp_ujxCVdYVHghtaY8ApPQtEBrTzvg1Fqf8_HucO_c0Y/s640/blogger-image-719671053.jpg" /></a></div>
To make, first put on your water for pasta. Be to add a pinch or two of kosher salt.<br />
<br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span>Next finely dice one medium shallot (or half a yellow onion if you don't have a shallot) and mince a clove of garlic. Add the shallot and garlic to pan with about a tablespoon of olive oil.<br />
Then add sausage (a half pound will do nicely for two people, and make sure it is a mild enough flavor that it won't clash with blue cheese!). Stir as-needed until sausage is browned and then set pan aside.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7_XUdxTXPBSZTCAFNqSrqQqD2Iry3aOm7T2CtZWoY24msonJwSNbuCzj2ViSPJ-cp9rp7VmcAJKM3bnjHYLs-51BNKbMrIkLtN8m_p7CPBV161BlJAHGzAzUUBYLVCwlueRiJb-mqfk/s1600/blogger-image--643615998.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7_XUdxTXPBSZTCAFNqSrqQqD2Iry3aOm7T2CtZWoY24msonJwSNbuCzj2ViSPJ-cp9rp7VmcAJKM3bnjHYLs-51BNKbMrIkLtN8m_p7CPBV161BlJAHGzAzUUBYLVCwlueRiJb-mqfk/s640/blogger-image--643615998.jpg" /></a>Chop broccoli florets and stem into bite-size pieces (if the outer layer of your broccoli is tough be sure to peel it off and use only the tender inside). Set broccoli aside.<br />
<br />
Add pasta to water when it comes to a boil and cook it for the recommended time. When you have one minute remaining in your pasta cook time add the broccoli to your pasta water.<br />
<br />
<span style="clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"></span>Before draining the pasta and broccoli, be sure to set aside a cup of the pasta water. Then strain pasta and broccoli. Add all of the ingredients - meat, broccoli, pasta, etc back into the pot you cooked the pasta in and stir on low heat until cheese melts. Pour in pasta water as-needed to thin sauce to a consistency of your liking and add salt and pepper to taste. Serve!Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-28386950390012271522015-01-19T18:33:00.000-08:002015-01-19T18:33:22.748-08:00Winter Dreaming<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTqSJtUhMCHUBwhs9W-jQmy89HFd8RypKtoZdf2AA4Ks3xuRjorZNHJrKDqIAfnlwYH3q0qYYVRqBsjUN4E6S7hi4CAmLOY-89UFCOqJllrg8NPZMH6I9ZrGjfbTY8ipnnStet_c7U0s/s640/blogger-image-2047345889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn8aIMS0uDQcbOa38vBR1aUjbQnfz8QPTC8GYy2PC4sXfLu58FpntAe5Fe6YC08KhLj0HJ7sE5eOOhRZdq2FOPRadMj3IP7CwXnut0qZtbp5T_3cvoWByB0Xj-ROX41hc6YTJ_pwPdj0/s640/blogger-image-299132867.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn8aIMS0uDQcbOa38vBR1aUjbQnfz8QPTC8GYy2PC4sXfLu58FpntAe5Fe6YC08KhLj0HJ7sE5eOOhRZdq2FOPRadMj3IP7CwXnut0qZtbp5T_3cvoWByB0Xj-ROX41hc6YTJ_pwPdj0/s640/blogger-image-299132867.jpg" /></a>I love this time of year. Most everything in the garden is dormant, but the possibilities for the coming spring and summer are endless.<br />
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And, plants like the winter blooming Witch Hazel is a reminder that spring is on its way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk_NzGiygH4WcHB6cR84Yc2FgU5JCJIgusPG-D9CB22lPzRVca6WX0ddwLPrnVYRFZ9VB0znsXegQUmsVgIK-J_rCuR7B-LroXFJCdrWR2eKxy9Zwi7tiJI4rox-0QTeXJUD-B1EdscQ/s640/blogger-image-1899934200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk_NzGiygH4WcHB6cR84Yc2FgU5JCJIgusPG-D9CB22lPzRVca6WX0ddwLPrnVYRFZ9VB0znsXegQUmsVgIK-J_rCuR7B-LroXFJCdrWR2eKxy9Zwi7tiJI4rox-0QTeXJUD-B1EdscQ/s640/blogger-image-1899934200.jpg" /></a></div>
So, today I am <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">arming myself with seed catalogs, graph paper and a cup of tea as I set about dreaming up this year's garden. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7SPeYvXtplGMkvWDCho-Dfi94cqmJPF6c-s52A2k6Z-2nSAcYM3TYrhuEhEvh-jeFPVgXCEtaIqD_R_ExjsdVZCycoZtzUK3CkCOEGShkEUOKxfnyXxZdrYsxDByqoHocM0NnCVl1lM/s1600/IMG_1977.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7SPeYvXtplGMkvWDCho-Dfi94cqmJPF6c-s52A2k6Z-2nSAcYM3TYrhuEhEvh-jeFPVgXCEtaIqD_R_ExjsdVZCycoZtzUK3CkCOEGShkEUOKxfnyXxZdrYsxDByqoHocM0NnCVl1lM/s1600/IMG_1977.JPG" height="200" width="150" /></a>Last summer Mark and I added a community garden plot to the mix. And, in early October we planted a variety of winter greens, broccoli, cauliflower, garlic and shallots. It was quite a sight to see since I was eight months pregnant! </div>
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Mark spread hay over the soil last month, so now we just have to wait for those crops to come in this spring. </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Since the community garden plot is mostly planted, my efforts turn to the garden here at home.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">On
the list for spring are potatoes, favas, carrots, lettuce, beets,
kohlrabi, spinach and sorrel. Fortunately, the springtime garden will be
mostly self reliant thanks to Portland's maritime climate and abundant
rainfall. Good news for us since baby Hazel will need a lot of our
attention in the coming months!</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTqSJtUhMCHUBwhs9W-jQmy89HFd8RypKtoZdf2AA4Ks3xuRjorZNHJrKDqIAfnlwYH3q0qYYVRqBsjUN4E6S7hi4CAmLOY-89UFCOqJllrg8NPZMH6I9ZrGjfbTY8ipnnStet_c7U0s/s1600/blogger-image-2047345889.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTqSJtUhMCHUBwhs9W-jQmy89HFd8RypKtoZdf2AA4Ks3xuRjorZNHJrKDqIAfnlwYH3q0qYYVRqBsjUN4E6S7hi4CAmLOY-89UFCOqJllrg8NPZMH6I9ZrGjfbTY8ipnnStet_c7U0s/s640/blogger-image-2047345889.jpg" /></a><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So, the plan is to carve out 10-15 minutes per weekend through March to plant new seeds and otherwise prep the beds. </span></span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The
spring crops will start going in the ground next month - with potatoes
one weekend followed by favas the next and so on, so it won't be overwhelming. </span>Then we can leave the rest up to Mother Nature.</span></span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Summertime
will be a different story since the warmer, drier weather will require
us to water and care for the garden more regularly. Still, with a little
planning we can minimize that too.</span></span><br />
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In just a few weeks, we can roll up our sleeves and get those hands in the soil again. </div>
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Happy gardening to all!<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></span> </span></div>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-nwEDR2eR8PQ%2FVL25ARk7qZI%2FAAAAAAAAHDo%2Fjslsud16m-M%2Fs1600%2FIMG_1977.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7SPeYvXtplGMkvWDCho-Dfi94cqmJPF6c-s52A2k6Z-2nSAcYM3TYrhuEhEvh-jeFPVgXCEtaIqD_R_ExjsdVZCycoZtzUK3CkCOEGShkEUOKxfnyXxZdrYsxDByqoHocM0NnCVl1lM/s1600/IMG_1977.JPG" -->Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-79816249819757255652014-06-24T19:40:00.001-07:002014-06-24T19:40:09.598-07:00We be jah-min<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HKY6oS6zqr5p4eoP3YltHIRWSL-tpBZvEgETmxwWcb8_WCMd0evq2xlK32CnBwVze69RAH4_vdXt2JTjQ4b9Af0kaYy8A8270ZKWDfH1mJP1R-6Xx51963UXAeYoMHLBwTUjsQV41fE/s640/blogger-image--1732177156.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HKY6oS6zqr5p4eoP3YltHIRWSL-tpBZvEgETmxwWcb8_WCMd0evq2xlK32CnBwVze69RAH4_vdXt2JTjQ4b9Af0kaYy8A8270ZKWDfH1mJP1R-6Xx51963UXAeYoMHLBwTUjsQV41fE/s320/blogger-image--1732177156.jpg" width="320" /></a>This past weekend my friend Tracy and I made strawberry jam. We made three varieties: traditional, pickled and balsamic.<br />
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I chose to slow-roast the berries ahead of time to concentrate the flavor. At about 200 degrees, the roasting took about an hour and a half. I also chose to use Pomona's pectin since I wanted the berry-rich flavor to be the main attraction and to use as little sugar to sweeten as possible. For each jam, I added all of the ingredients together, brought them to a rolling boil for 2 minutes and processed in a water bath for 10 minutes.</div>
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<b>Traditional</b></div>
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I used the Hood variety to make this jam. They are naturally sweet and really translate the berry flavor without much help.</div>
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<li>4 cups berries</li>
<li>1 cup white sugar </li>
<li>2 T store-bought lemon juice*</li>
<li>2 t each Pomona's pectin and calcium water</li>
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* Use store-bought lemon juice rather than fresh-squeezed lemons as the latter's acidity is guaranteed to be consistently at the right level while lemon's acidity varies slightly from lemon to lemon.</div>
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<b>Pickled</b></div>
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This jam was loosely based on this recipe from <a href="http://food52.com/recipes/22505-pickled-strawberry-jam" target="_blank">Food 52</a>, but I decided that I wanted more punch to my jam than what recipe called for - let the adventures in personal taste preferences begin! I am excited to try this sweet, salty, tangy concoction on toast and with some meat from the BBQ this summer.</div>
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<li>3 cups Seascape berries</li>
<li>3/4 c sugar</li>
<li>3-4 T each sherry and rice vinegar</li>
<li>1.5 t crushed coriander seeds</li>
<li>Cardamom*</li>
<li>1 t salt</li>
<li>2 pinches chili flakes</li>
<li>1.5 t each Pomona's pectin and calcium water </li>
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* I used sugar that I had ground seeds into previously rather than the amount the recipe called for - I would probably add more for the next go round.</div>
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<b>Balsamic </b></div>
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I love strawberry balsamic jam! It is like a grown up version of the jam I grew up with. I also added cracked pepper and thyme to this batch. Yum!</div>
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<li>4 cups Seascape berries</li>
<li>1 cup sugar</li>
<li>1/4 cup balsamic vinegar </li>
<li>Cracked pepper to taste (I did about a quarter teaspoon)</li>
<li>Thyme leaves</li>
<li>2 t each Pomona's pectin and calcium water </li>
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This project officially kicked off my 2014 canning season. Next up - raspberry jam!</div>
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<br />Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-8568178811141631902013-07-06T15:46:00.001-07:002013-07-06T15:48:25.913-07:00Garden-inspired summer fare <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9xb-QCaRZ6uJTyKp4ZXAyT3ZtiaNCIs6q7QJAqtOuTAvn7fZjjpYTU4VrxUPA2sNGd6ugllfypNcIgXHvbkncx7sfnI-N2lSKllHFr7CYiQUub7PPEqw_avNXcENyIFUnPzBKoDjZ7I/s640/blogger-image--1849526476.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9xb-QCaRZ6uJTyKp4ZXAyT3ZtiaNCIs6q7QJAqtOuTAvn7fZjjpYTU4VrxUPA2sNGd6ugllfypNcIgXHvbkncx7sfnI-N2lSKllHFr7CYiQUub7PPEqw_avNXcENyIFUnPzBKoDjZ7I/s640/blogger-image--1849526476.jpg" /></a>Last night, Mark and I had what we considered the perfect summer fare for dinner. Here's what we had:<br />
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Favas with lemon juice, olive oil, s & p, and Parmesan.<br />
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Lacinto kale purée with garlic and oil from smoked trout.<br />
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Zucchini ribbon salad with white balsamic vinegar, s & p, olive oil, and basil.<br />
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Cuppa farro salad with veggies from the garden and smoked salmon from our friends Sarah and Darian.<br />
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Fresh crusty loaf, tinned smoked trout and prosciutto.<br />
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Love a homespun summertime picnic with my sweets!<br />
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What is your favorite summertime fare?<br />
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<br />Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-72727768232498062162013-05-14T20:54:00.001-07:002014-05-30T16:30:43.260-07:00Springtime meals from the gardenI love this time of year in the garden. Everything is new, fresh and quickly changing.<div><br></div><div>This year we have a ton of leeks and garlic, and tonight we started to enjoy the bounty.</div><div><br></div><div>Mark used these leek scapes in tonight's stir fry - think texture similar to asparagus stems with a slight leek flavor. Delish.</div><div><br></div><div>Garnished with flowers from the sprouting broccoli we enjoyed earlier this spring.</div><div><br></div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXkFfqVPNFvdF0tb0NUEyqnxLVDN0EpupSaR5b8g-CN7yL3HcspHt3t4_izKrlPJGdyPO79d-QGzoLg2dSPSUmp7a5yBI17YwOIhaCzPdKMfnRuGWo2x-ReSQjGf9tMqa-dI43vABBE0/s640/blogger-image--1106889584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXkFfqVPNFvdF0tb0NUEyqnxLVDN0EpupSaR5b8g-CN7yL3HcspHt3t4_izKrlPJGdyPO79d-QGzoLg2dSPSUmp7a5yBI17YwOIhaCzPdKMfnRuGWo2x-ReSQjGf9tMqa-dI43vABBE0/s640/blogger-image--1106889584.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMTkc8FaihUisjCdYOa9PSsox3sznXR4xgQXwKe6JoSZP0tfTjHcyqMivdq7j_U2vH92VrPdVe-QmVoF87zpFE8cGOZQzneLYRGT1UvL4fs3PBROBzPOhTFY3IIgtiASCdf9rMccVNJw/s640/blogger-image-6693555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMTkc8FaihUisjCdYOa9PSsox3sznXR4xgQXwKe6JoSZP0tfTjHcyqMivdq7j_U2vH92VrPdVe-QmVoF87zpFE8cGOZQzneLYRGT1UvL4fs3PBROBzPOhTFY3IIgtiASCdf9rMccVNJw/s640/blogger-image-6693555.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb7ijD8JE75ByV3jl2gTEf8ejUk3X4KWhUitrOLTD9KbPyrfxl_Bmgkjk88NK7IW7t2mtW9f4U7RmiTyDRlhOCtD_jEap0YviOw8fb-BDt-s1k_RVp-PqX4pjUqVeYKKatM3mZWiX8NM/s640/blogger-image--5415069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb7ijD8JE75ByV3jl2gTEf8ejUk3X4KWhUitrOLTD9KbPyrfxl_Bmgkjk88NK7IW7t2mtW9f4U7RmiTyDRlhOCtD_jEap0YviOw8fb-BDt-s1k_RVp-PqX4pjUqVeYKKatM3mZWiX8NM/s640/blogger-image--5415069.jpg"></a></div></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-15016022459081836602013-04-24T16:44:00.000-07:002013-04-24T16:44:00.193-07:00Radish pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5uV0IKxIj5p_GtA2-3XkAUNqGNGnz3cJbsKM7vi9nrmywdkro5J0gbfyJAVxm23evN-cZrLo3R0p057AiqGYtwepQBvy_ZKg80wuhG7e7TQdHQE2RlLm4J_SQatWcbpbl0k3a0Z79Tk/s640/blogger-image-718534627.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5uV0IKxIj5p_GtA2-3XkAUNqGNGnz3cJbsKM7vi9nrmywdkro5J0gbfyJAVxm23evN-cZrLo3R0p057AiqGYtwepQBvy_ZKg80wuhG7e7TQdHQE2RlLm4J_SQatWcbpbl0k3a0Z79Tk/s640/blogger-image-718534627.jpg" /></a>Last week Mark brought home baby radishes from the farmer's market. The radish were so small that it got me thinking - what can one do with radish greens?<br />
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It turns out that you can, among other things, make pesto with them! So, we did. And it was delicious.<br />
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I referenced this <a href="http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php" target="_blank">recipe</a> on the Chocolate and Zucchini blog as a rough guideline for ingredients and amounts. Then I set about to make our pesto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5800QndKv_asZBJgHhP1jNSD16IWAUVT9a6nicXmT8JOt-b_XRLcSSkeq4JS2hr5FzAnLEfH__xO8uV3l0DpNICf2swH_4VQtmtUh7_71AmhNwo9t8uWfof_wE1n_rCeXA9lnFs4t2k/s640/blogger-image--162423998.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5800QndKv_asZBJgHhP1jNSD16IWAUVT9a6nicXmT8JOt-b_XRLcSSkeq4JS2hr5FzAnLEfH__xO8uV3l0DpNICf2swH_4VQtmtUh7_71AmhNwo9t8uWfof_wE1n_rCeXA9lnFs4t2k/s640/blogger-image--162423998.jpg" /></a><br />
We had pistachios on hand, so I chose them for the nut portion of the pesto. After toasting them in a pan for about a minute I added them and the radish greens minus the stems to the Cuisinart and pulsed them a few times.<br />
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Once I had the right balance of nuts to radish green ratio I added all of the other ingredients - cheese, salt and lemon - and quickly pulsed them a few times. Then I drizzled olive oil in while pulsing a few more times until it was a thick paste. I tend to go easy on the olive oil initially since you can always add more if you want to later on.<br />
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There was about a cup left over which should be just enough for another spring pasta dish later this week!<br />
<br />Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com1tag:blogger.com,1999:blog-2864276600700107691.post-46725381747094294542013-03-09T18:14:00.000-08:002013-03-09T18:14:14.227-08:00<div class="separator" style="clear: both; text-align: center;">
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Today was one of those rare sunny March days that made us all think that we've finally left the rain behind. While this isn't the case, the sun did get me thinking of summer, and summer means tomatoes!<br />
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This year I have selected a wide variety to grow - both to sell as starts, and in my own garden.<br />
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<b>Starts for sale...</b><br />
I am planning to grow and sell tomato starts again this year - four-inch
pots for $2.50 each. They will be ready for pick up by mid to late May,
depending on the weather. I am taking orders right now, and will have
some additional starts on-hand on a first come, first served basis.<br />
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As a reminder, determinate plants grow to a prescribed size and then produce fruit all at once which is great if you are canning or making sauce from them, while indeterminate will continue to grow and produce fruit the end of the growing season.<br />
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<div style="color: #cc0000;">
<b><u>Cherry Tomatoes</u></b></div>
<ul>
<li><b>Chocolate cherry</b><b>:</b>
Plants are super productive and produce one inch chestnut and port-wine
colored fruit with a delicious, multifaceted flavor. <i><br /><br />I grew these last year and was particularly impressed with how they ripened from green to beautiful little bursts of summer after picked in late October. When I took out the tomato vines there was cluster upon cluster of small green globes that I parked on a platter in the dining room to ripen. </i>(Indeterminate, 70
days) </li>
</ul>
<ul>
<li><b>Sun gold:</b> The unique flavor of this tomato gives it an almost
"cult" following. The plants will be loaded with clusters of eight to
fourteen tomatoes about an inch in diameter throughout the summer until
frost. May be grown in containers with support. (Indeterminate, 57 days) </li>
</ul>
<ul>
<li><b><b><span style="color: #cc0000;">NEW! </span></b>Sungreen garden hybrid:</b> I am mainly growing these out of curiosity and to complete the rainbow of tomato colors for cherry tomatoes. They are supposed to be very sweet and are ripe when soft to the touch. I will have a very limited supply of these. (Indeterminate, 70 days) </li>
</ul>
<ul>
<li> <b><b><span style="color: #cc0000;">NEW! </span>Yellow pear: </b></b>These plants are described as being loaded with hundreds of small 1-2 inch fruits. (Indeterminate, 75-80 days)</li>
</ul>
<ul>
<li><b><b><span style="color: #cc0000;">NEW! </span></b>Mini orange:</b> A tasty little tomato that produces massive yields of salad-sized
tomatoes all summer. These little 2 oz tomatoes are of the most intense
orange color, they seem to be almost glowing.</li>
</ul>
<div class="MsoNormal">
<b><u style="color: #cc0000;">Sauce/Paste Tomatoes</u></b></div>
<ul>
<li><b>San marzano:</b> This classic Italian paste tomato is considered
by many to be the world's best! A low sugar, low-acid tomato, it has a
high solids content and excellent flavor. The oblong red fruits are
3"-4" long and 1.5" wide. (Indeterminate, 80 days) </li>
</ul>
<ul>
<li><b><b><span style="color: #cc0000;">NEW! </span></b>Heinz:</b> "A reliable, early-maturing standard processing tomato that produces ripened fruit all at the same time. Dependable producer even in cooler weather. (Determinate, 75-80 days). <br /><br /><i>I have grown these before and had great success with them. This year I plan to grow nine of these babies in one of the troughs.</i> </li>
</ul>
<ul>
<li> <b><b><span style="color: #cc0000;">NEW! </span>Tumbling tiger: </b></b>As described by Territorial - This fun and exciting variety defies the boundaries of tomato standards.
The bushy plants reach only about 12 inches tall and 18 inches wide.
Despite its diminutive stature, it produces an uncanny amount of fruit!
The 1 inch wide and 2 inch long plum shaped fruit have a fascinating
coloration of green striping overlaying deep red. Meaty, tasty and
juicy, it makes a wonderful snacking tomato, but is also great for
salsas and processing. Tumbling Tiger's tight determinate habit lends
itself to container planting or tight spacing in the garden.(Determinate, 70 days)<i><br /><br />I am excited about trying this little guy out!</i><br />
</li>
</ul>
<div class="MsoNormal" style="color: #cc0000;">
<b><u>Slicing Tomatoes</u></b></div>
<ul>
<li><b>Brandywine</b><b>: </b>Amish heirloom with famous distinct
flavor, grown since 1885. Fruits are 10 to 14 oz., dark reddish pink,
tender and juicy. (Indeterminate, heirloom potato-leafed plants, 85
days) </li>
</ul>
<ul>
<li><b><span style="color: #cc0000;"></span>Burbank slicing:</b>
Developed by Luther Burbank around 1915. Determinate and fairly early,
Burbank Slicing is a heavy yielder of majestic 3-4 inch fruit. The fruit
has a very deep red color and a traditional bold tomato flavor. This
was the only variety that Mr. Burbank raised for canning. (Determinate,
75 days) </li>
<li><b><b><span style="color: #cc0000;">NEW! </span></b>Red Siberian:</b> I selected this one because of its short growing time - 55 days! - it is described as a Russian heirloom that delivers heavy yields and excellent flavor. Sounds like a great combo to me! (Indeterminate, 55 days) </li>
</ul>
<ul>
<li><b>Pineapple:</b> Large, irregular yellow fruits are suffused with
red streaks that radiate from a red interior. The flavor is rich and
fruity. (Indeterminate, heirloom, 95 days)<br /><br /><i>This lovely tomato is going back into my garden this year. I grew it two years ago and absolutely loved it - beautiful and tasty!</i></li>
</ul>
<ul>
<li><b>Gold medal: </b>This
whopper is unbelievably early for its size. The large yellow fruit have
an interior blush of red and weigh over 1 pound, some reaching 2
pounds. The plants grow well in cool nighttime temperatures. (75 days,
Indeterminate)<br /><br /><i>I loved these tomatoes last year! My bigun' is posted above, and the flavor was outstanding.</i></li>
</ul>
<ul>
<li><b>Japanese Black Trifele:</b> Pear-shaped fruit has green-streaked
shoulders, deepening to a burnished mahogany and finally to a darkened,
nearly black base. The meaty interior has similar, opulent shades and an
incomparable, almost indescribably complex and rich flavor to match.
The fruit reach 2 1/2-3 inches long and wide and are very
crack-resistant. Despite the name, this thoroughbred has its origins in
Russia. (Indeterminate, heirloom potato-leafed plants, 80-85 days)<br /><br /><i>I only harvested one fruit from my plant last year, which was disappointing, but this tomato continues to be one of my favorites!</i></li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;">NEW! </span></b></b>Pink Oxheart: </b>Beautiful big, oval, pointed fruit with a fine sweet old time flavor! (Indeterminate, 85 days)<br /><br /><i>I read about these somewhere last year, and they were voted to be one of the tastiest tomatoes. I had to try them out!</i></li>
</ul>
<ul>
<li><b>Green Zebra: </b>This unique tomato is very flavorful and sweet,
yet has a zingy and well-balanced taste that isn't too acidic. Mature
fruits are golden green with forest green stripes and reach 3 inches in
diameter. <br /><br /><i>This is one of my absolute favorites. The green and yellow tiger striped fruit are eye catching and the the taste is to die for - oh, and they are super producers!</i> </li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;">NEW! </span></b></b>Grandma Oliver's Green: </b>The packet describes this tomato as an attractive green heirloom tomato that produces large fruit whose skin is green with a yellow blush and a creamy lime interior - sweet, tangy flavor. (Indeterminate, 80 days)<br /><br /><i>Last year I kept seeing these beautiful green slicers at the farmer's market. I couldn't bring myself to buy one since I had so many in our garden to eat, but I vowed to try growing them myself this year.</i> </li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;">NEW! </span></b></b>Black Krim:</b> Dark red-purple fruit, rich sweet flavor. An heirloom from
Russia with very unique looking, large fruit. (Indeterminate, 80 days)<br /><br /><i>My sister introduced me to this variety a couple of years ago and it is a staple in my garden. Stunning to look at, delicious to eat.</i> </li>
</ul>
<ul>
<li><b><b><b><span style="color: #cc0000;">NEW! </span></b>Indigo rose: </b></b>A new release from Oregon State University, this tomato has deep purple skin where sunshine hits the
fruit to red/orange where a leaf or stem shields an area from the sun.
The fruits are excellent in salads and for snacking. (Indeterminate, 70 days)<br /><br /><i>The purple skin piqued my curiosity.</i></li>
</ul>
About the above descriptions: I have culled these descriptions and
images from their seed packets and catalogs – ask if you have additional
questions.<br />
<br />
<b>In my garden...</b><br />
This year's garden plan is a bit tomato-centric, but I want to have a
large enough crop of saucing tomatoes to can (something) from my garden. I also want
to try all of the wonderful slicing and cherry varieties. Here is the
plan for the troughs and raised bed on the west side of the house:<br />
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Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-2590850788815115502013-01-26T12:36:00.002-08:002013-01-26T12:54:01.708-08:00Pasta!In the last two weeks I have made pasta three times - once rolled out by hand and twice with a hand cranked pasta machine.<br />
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I had NO IDEA how easy it is to do, and now I think I am addicted!<br />
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I used Jamie Oliver's recipe from his Naked Chef cookbook which has well written and easy to follow directions that are accompanied by great illustrative photos.<br />
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After trying it by hand and succeeding, I decided to be bold and make roasted squash ravioli for my book club!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJua4aPybXNEJ6YKkKkCAONdrk4eB-paPQRaxHya5FSalQmaCo0d_tNw2bY9lXOYQ-oaHVQzciBHa8frlLLya_wYgc595Q-8LKtTRW8MkKTpAh_EFzebrl-6CI-yVw2ioRQ6UOoLK1sSY/s640/blogger-image--553407697.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJua4aPybXNEJ6YKkKkCAONdrk4eB-paPQRaxHya5FSalQmaCo0d_tNw2bY9lXOYQ-oaHVQzciBHa8frlLLya_wYgc595Q-8LKtTRW8MkKTpAh_EFzebrl-6CI-yVw2ioRQ6UOoLK1sSY/s640/blogger-image--553407697.jpg" /></a>First, I roasted the squash, skin and all, the night before, making sure it got caramelized.<br />
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Then, I whizzed it up with our immersion blender and added freshly ground nutmeg to taste, about a third of a cup of freshly grated Parmesan and an egg and put the whole mixture into a smallish ziplock bag in the fridge.<br />
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With the filling done, I set out to roll the pasta dough into thin sheets for the ravioli. This proved to take more time than skill.<br />
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The process involves repeatedly putting the dough through the pasta machine, folding it onto itself and then running it through again at a the next smaller setting.<br />
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My dough was initially a little wet, so I kept adding flour dusting to it each time I ran it through resulting in more elastic dough. I also cut the pasta into smaller strips as I got to the smaller settings so that the dough was easily manageable. As I got to the desired thickness I placed the finished pieces on cookie sheets that had wax paper on them and sprinkled semolina flour on each layer so the dough did not stick.<br />
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Once all of the dough was rolled out I placed the pieces of dough on the counter, used a brush to give it an egg wash, and then piped a small quarter-sized portion of the squash filling onto the dough. Then I folded the dough over itself and sealed the contents in by lightly pinching the dough together and removing any air pockets when possible.<br />
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This is the most important step since an improperly sealed ravioli is likely to come undone while cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgCZw3Io2q8JADsae020Gb5xBg5t0lH9p_bIiTnwMHsn51TPXPzWdVyhomPbaTBOf-K3FazxUPAQu9JMaPwECFqnziBvfVoGONi1AW3awn9w_WUgfXwC-OpR3mdxqvt0AYXfXatwJBBA/s640/blogger-image-417006673.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgCZw3Io2q8JADsae020Gb5xBg5t0lH9p_bIiTnwMHsn51TPXPzWdVyhomPbaTBOf-K3FazxUPAQu9JMaPwECFqnziBvfVoGONi1AW3awn9w_WUgfXwC-OpR3mdxqvt0AYXfXatwJBBA/s640/blogger-image-417006673.jpg" /></a>By the time the gals arrived for book club I have made the ravioli, but still needed to boil them for about a minute and a half and then coat them in melted butter and sage. Lucky for me, my guests are long-time friends and game for waiting a bit for the finished product.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxs8BwNZIJN5v4I2LHRKU3QhW0UPBkBOwZBhWvC_kPQp6cc7Z_RFwCK1xnayA7_AxmV58BozpyTBVl3AyxYSC0X-Y9odiTxT7nR4BVQgxCcT4pi60NnUhZCQY0BfMG5vcxaMl3sU49dw/s640/blogger-image--1396074824.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxs8BwNZIJN5v4I2LHRKU3QhW0UPBkBOwZBhWvC_kPQp6cc7Z_RFwCK1xnayA7_AxmV58BozpyTBVl3AyxYSC0X-Y9odiTxT7nR4BVQgxCcT4pi60NnUhZCQY0BfMG5vcxaMl3sU49dw/s640/blogger-image--1396074824.jpg" /></a></div>
I served the ravioli in batches, so it wasn't long until everyone had a batch of three followed another three.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgaadKriAcWxp2NR_ylFwWKYqvHlnPuLWJ_DAQaQ1N8zV9WklxrRvsBgUMYK-c4kbS8tRcmt0AE3WHx0CWmNreIgQu13HgPtCC1xSVBAfscB4Wm-etu7Obp_0bDirI0lH7mUKuMDFKB8/s640/blogger-image-2066712672.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgaadKriAcWxp2NR_ylFwWKYqvHlnPuLWJ_DAQaQ1N8zV9WklxrRvsBgUMYK-c4kbS8tRcmt0AE3WHx0CWmNreIgQu13HgPtCC1xSVBAfscB4Wm-etu7Obp_0bDirI0lH7mUKuMDFKB8/s640/blogger-image-2066712672.jpg" /></a><br />
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I did miss the final step, a dusting of Parmesan, which would have rounded out the flavor.<br />
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Oh well, not bad for a first go of it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4bKHvbiLatzPKTaGX6tLmv3OAeapibZBZMJskHCBC9xrRoZ6x8NMsHwp_wtgZsT6bTCSoVN_ek2oFhvqlGUD__QQ_8lO-PZWQEr9OL7X-ekCS1T7OQ6VmEW15ShMqPq-qo0V5SzfQPg/s640/blogger-image--995336985.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4bKHvbiLatzPKTaGX6tLmv3OAeapibZBZMJskHCBC9xrRoZ6x8NMsHwp_wtgZsT6bTCSoVN_ek2oFhvqlGUD__QQ_8lO-PZWQEr9OL7X-ekCS1T7OQ6VmEW15ShMqPq-qo0V5SzfQPg/s640/blogger-image--995336985.jpg" /></a><br />
I had left over pasta dough, so Mark brought home some ragu sauce from Tails & Trotters for Sunday night's dinner. Yum!<br />
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Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com2tag:blogger.com,1999:blog-2864276600700107691.post-81250955971976746912013-01-01T20:23:00.002-08:002013-01-01T20:23:44.789-08:00Happy New Year!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooJoFGR7st5PeZX3sHtVIxsQwX29SaFV6MO4Wy9BHWXbP_xAEnP0wz4XUFIcFQlhcR7kCVa3cZ9mJND3QSU00_2W3jrCfkdvlKUGOeF8FaNNw0Np3jDKJYA_Pn7PZW8RYT-lsnT8YE5o/s640/blogger-image-2137899993.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooJoFGR7st5PeZX3sHtVIxsQwX29SaFV6MO4Wy9BHWXbP_xAEnP0wz4XUFIcFQlhcR7kCVa3cZ9mJND3QSU00_2W3jrCfkdvlKUGOeF8FaNNw0Np3jDKJYA_Pn7PZW8RYT-lsnT8YE5o/s320/blogger-image-2137899993.jpg" width="239" /></a>So far, 2013 is shaping up to be a great year.<br />
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Okay, I know that we are merely one day in, but today Mark and I got to spend the day together doing things we love to do.<br />
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That may not sound like much, but since the opening of the <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> shop I don't get to see a lot of him, and when I do, he is either distracted by a large work-related to do list, exhausted or both.<br />
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So, a whole day together = awesome.<br />
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So, what did we do?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMxjBzxjI0ImdUN1WGL5ktgK3zIHGreM8Cydf8QSK2FjdzhFOKz7SJ3QkSSNJP_g4106b2x00MyoHxka5aMaW3TJRs_RKtsG8de8W7xy7E8zBb7_KIbKLw4HE1SQboRzmJjSbhQnmXao/s640/blogger-image-2045122327.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMxjBzxjI0ImdUN1WGL5ktgK3zIHGreM8Cydf8QSK2FjdzhFOKz7SJ3QkSSNJP_g4106b2x00MyoHxka5aMaW3TJRs_RKtsG8de8W7xy7E8zBb7_KIbKLw4HE1SQboRzmJjSbhQnmXao/s320/blogger-image-2045122327.jpg" width="320" /></a>I created two hachiya persimmon jams. One with just the persimmons
(about 2.5 cups), juice of 1 lemon, a third of a cup of sugar, and 1
teaspoon each of calcium water and Pamona's quick pectin.<br />
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The other had
these ingredients and about 1 teaspoon of ground up allspice and about
an inch of mashed fresh ginger (I tied the ginger into cheese cloth so I
could remove it when I felt the ginger level had reached the right
level.<br />
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This was the first time I used the Pamona's pectin, and I am pretty excited about it since you can make lower sugar jams with it that really allow the fruit flavor to shine through.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7syZMRMQkRy_dZ-bhpbMwzbB2OGIaCvouzrv4GEy7bfSniaSNJDWnpwamCZGCUCfZt52Av32VEToH0vTWSvKf7I-k8Ails4enf7HnZgb8oGuVFjciVPDoYyI9D-LbuIwaQqk5oYNJZ0/s640/blogger-image-1057645656.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7syZMRMQkRy_dZ-bhpbMwzbB2OGIaCvouzrv4GEy7bfSniaSNJDWnpwamCZGCUCfZt52Av32VEToH0vTWSvKf7I-k8Ails4enf7HnZgb8oGuVFjciVPDoYyI9D-LbuIwaQqk5oYNJZ0/s320/blogger-image-1057645656.jpg" width="239" /></a><br />
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It was also my first experience making persimmon anything, and I have to say YUM!<br />
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I also used about a cup of some apple sauce I made the other day to make an applesauce cake (Joy of Cooking) which is very good. We plan to move it into our regular dessert rotation, so I will freeze 1 cup portions for easy accessibility.<br />
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For his part, Mark whipped up steaks with a fabulous wine reduction sauce, green beans with a lemon Dijon sauce and tater tots (yes, tots). Delish!<br />
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Yep, so far 2013 is shaping up just fine!<br />
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Next on the canning docket? Why, I have some pink grapefruits and I plan to marmalade those bitches up next weekend!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWvDsAgE7AollXl_WhZ_cm-fi2gZo6UcPQSdYkYrNeMQS0tWUsGOHFZurZEygiMBndKyGpt8MTAKj0ZhhYojwnK1MJ-AHuk3Phr4-9uGXQdAN5HBIBzNtKvmlffnUilbRydYLs1jeAUI/s640/blogger-image-1320473530.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWvDsAgE7AollXl_WhZ_cm-fi2gZo6UcPQSdYkYrNeMQS0tWUsGOHFZurZEygiMBndKyGpt8MTAKj0ZhhYojwnK1MJ-AHuk3Phr4-9uGXQdAN5HBIBzNtKvmlffnUilbRydYLs1jeAUI/s320/blogger-image-1320473530.jpg" width="239" /></a><br />
Happy New Year!Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-4485234045517388802012-12-31T15:13:00.002-08:002012-12-31T15:13:43.693-08:00Pickling with Sherrie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtR-FLvVRZqlQiV2hHr-o3_tRr4sx40p7LlA_3neP8JAf5Vw0zNB74I43r_C15pegPcGo-mHR7Tm35bQwcKyv8tJQ98pQYJYxelUub2gSZ5LJBz0Kk71sZoZnlnVR93em8yjDY8R0lh4/s1600/Bonny's+phone+photos+280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtR-FLvVRZqlQiV2hHr-o3_tRr4sx40p7LlA_3neP8JAf5Vw0zNB74I43r_C15pegPcGo-mHR7Tm35bQwcKyv8tJQ98pQYJYxelUub2gSZ5LJBz0Kk71sZoZnlnVR93em8yjDY8R0lh4/s320/Bonny's+phone+photos+280.jpg" width="320" /></a>This past summer (yes, it has taken a while to get to this post...) I spent a fabulous couple of days pickling with my friend Sherrie. <br /><br />In truth, it was supposed to be a one day project, but circumstances and
our exuberance made it into two. I rarely get to spend a whole day with
Sherrie, and since we are both experienced canners, 45 pounds of
carrots and 75 of cucumbers seemed like a manageable task. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu11XKNBoobdLKKIcBMYhqo4U9brHC9euO7H5wPqKQ-933z7NBi-dPL4ceOulsI4vQjrWjK7mjTeesxQ2N6invd2gucDHojV2LDy7_P02KEo2vXoZEH4ty-Ql_dCcH8PJ5snhUzK0MHc/s1600/Bonny's+phone+photos+283.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu11XKNBoobdLKKIcBMYhqo4U9brHC9euO7H5wPqKQ-933z7NBi-dPL4ceOulsI4vQjrWjK7mjTeesxQ2N6invd2gucDHojV2LDy7_P02KEo2vXoZEH4ty-Ql_dCcH8PJ5snhUzK0MHc/s320/Bonny's+phone+photos+283.jpg" width="320" /></a>I went over to Sherrie's after work to prep the cucumbers since they would have to be salted overnight to wick away the excess moisture. We were making bread and butter pickles, lemongrass ginger pickles, and dills, so we sorted out the smaller ones for dills and then sliced the others into wedges. We also prepped the dills by placing them, a sprig of dill, a clove of garlic and a chile pepper into a jar and covering them with a dish towel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPA03IZMTVltnl2sfMLDoWd_FyQi03wuv1HpaPEWwG7pZhD9lQsJzZwCzjYtPP3aoLoDmnHXyl0T48JZQlW_uTLO_8x-farh_nThaCM75v169lFNEgNEf-MSmRSDBk6AuKpPAecfEKjC4/s1600/Bonny's+phone+photos+282.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPA03IZMTVltnl2sfMLDoWd_FyQi03wuv1HpaPEWwG7pZhD9lQsJzZwCzjYtPP3aoLoDmnHXyl0T48JZQlW_uTLO_8x-farh_nThaCM75v169lFNEgNEf-MSmRSDBk6AuKpPAecfEKjC4/s320/Bonny's+phone+photos+282.jpg" width="320" /></a>The next morning we rinsed the wedges and started making brines. For some reason my calculations were way off and we needed to make a few trips to the store for supplies - a good lesson (that I seem to relearn with at least one project a year!) to plan for your pickling session ahead of time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rV0fC9IELnEQx62GfhyphenhyphendlmuxrF7JtNpDR9hY_3Mtww6wMEG6r2BqLRZEl3tl9ilpE3SDGWLViPzJT3O76lPrdjw4tqjHqhuusCeHcPpzDxEqpn521Ym5Ww6PXjwOgsBpK5B4PfH3OjU/s1600/Bonny's+phone+photos+289.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rV0fC9IELnEQx62GfhyphenhyphendlmuxrF7JtNpDR9hY_3Mtww6wMEG6r2BqLRZEl3tl9ilpE3SDGWLViPzJT3O76lPrdjw4tqjHqhuusCeHcPpzDxEqpn521Ym5Ww6PXjwOgsBpK5B4PfH3OjU/s320/Bonny's+phone+photos+289.jpg" width="320" /></a>Check and recheck your calculations. Nothing is more irritating than having to stop midway through a project for a run to the store. Also, there are stores where you can buy things in bulk which helps cut costs IF you plan accordingly ahead of time...Anyway, back to the brines. One of the great things about canning with Sherrie is she has a double camp stove setup outside, so the amount of stove space is effectively doubled. This meant that we could make brines on one stove and process pickles on another. Brilliant!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYETAnZvQyWFr85bTU004nedDUm47uWW7zWZzcsBzh1LYf68ZR32v0JThosG-Jei-QBmxRqR_FqeoTDhWA1al9rJOVk61eENw4CPwIRhu5GgF3Ppoifm4zy5uBeXYRv-opKCAQOjjbVKw/s1600/Bonny's+phone+photos+290.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYETAnZvQyWFr85bTU004nedDUm47uWW7zWZzcsBzh1LYf68ZR32v0JThosG-Jei-QBmxRqR_FqeoTDhWA1al9rJOVk61eENw4CPwIRhu5GgF3Ppoifm4zy5uBeXYRv-opKCAQOjjbVKw/s320/Bonny's+phone+photos+290.jpg" width="239" /></a>The second day also involved peeling 45 pounds of carrots and cutting them into sticks. In all reality this proved a bit much in addition to creating three varieties of brine and processing cucumbers, and really should have been a separate project for another day of canning. But, since we were in the midst of it we soldiered on. Sherrie's daughter Ila even lent a hand for a bit.<br />
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One thing that made the peeling go faster was having an ergonomic peeler that was actually sharp! If you are still working the cheapy metal one from the grocery store go out and get yourself one that actually works! You will thank me, I promise! <br />
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Now, months later I am getting calls from friends and loved ones who have already cracked open and are enjoying their holiday gifts! And, as the year comes to a close, I am starting to think about next year's canning adventures.Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-74886399759740023442012-12-31T14:48:00.000-08:002012-12-31T14:48:57.632-08:00Garlic and other new friends<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3aXyHDoRYc2vwTvSIrP3xZnJ8d_Nm-P5CLsMRBHKlMr59QqZe4DtgcV4NRKSI6cSHJI_qjwuPsEGzkmK8taGSRBZmcLxKa-faNS2URkRVRR45KzyJDH-E6Ul5MNULwdAoJu3ORzROwM/s1600/Bonny's+phone+photos+173.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3aXyHDoRYc2vwTvSIrP3xZnJ8d_Nm-P5CLsMRBHKlMr59QqZe4DtgcV4NRKSI6cSHJI_qjwuPsEGzkmK8taGSRBZmcLxKa-faNS2URkRVRR45KzyJDH-E6Ul5MNULwdAoJu3ORzROwM/s320/Bonny's+phone+photos+173.jpg" width="239" /></a>Last fall I planted garlic, shallots, leeks and a couple onions.<br />
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I had planted garlic and leeks before to limited success. But, this summer I harvested a good amount of beautiful garlic and shallots. What a boon!<br />
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You buy a few bulbs in the fall, plunk them in the ground, ward off the frenetic squirrels for a few weeks and then wait till late spring or early summer to harvest.<br />
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Awesome. It was almost too easy.<br />
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So, this year (2012) I plan to go bigger with my allium (onion family) fall planting. In July I started leeks from seed. In late October and early November planted the leek starts in the troughs. I set aside about a foot on the side of the trough for the leeks and then created a barrier to the sections with bricks.<br />
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The reason for this is that leeks need to have soil added to them so that a larger part of their stems remain white. In order to do this I am starting the leeks in soil that is lower than the rest of the trough's soil. I am using bricks to create a barrier between the area I am planting the leeks and where I am planting other stuff. That way I can start them off lower than the other items and then add soil to create larger white areas in the leek stems. This is definitely an experiment since this is the second time I've ever attempted leeks.<br />
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I also planted several types of garlic and shallots. I am excited to see which ones we prefer next summer! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97APJnxcksP5UXfZ70XKIDIRbaiBjTV3_Al5JSqwVODyKWScKh_qPDSzFNpU2TXBsRbeD8KXoTTFbyhvFj-8SMOaOxopi1C_bstSAkKLhzG54B_KI3wxSag4eMY-lFxJyXQ7gDhgbw60/s1600/lettuce-edited.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97APJnxcksP5UXfZ70XKIDIRbaiBjTV3_Al5JSqwVODyKWScKh_qPDSzFNpU2TXBsRbeD8KXoTTFbyhvFj-8SMOaOxopi1C_bstSAkKLhzG54B_KI3wxSag4eMY-lFxJyXQ7gDhgbw60/s1600/lettuce-edited.jpg" /></a>And, in between it all I inter-planted lettuce, pak choy and arugula in one trough and beets in a section of the other. My hope is that they will be done long before the garlic, shallots and leeks really get going and need more room. But, as I said this is a working experiment.<br />
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Today as wrap up this blog entry that I mostly wrote earlier this fall, the lettuce and pak choy seem to be coming along best. Both troughs are covered with a shade cloth to help protect their contents and soil from the rain, and lately frost.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIj7yXjpbH4D9pvMGnQW5bRYI5S8gm4qwfhOz7eYupd4fbay7gdOsHAsibTki7jHyF87Yejkw7BioZmPgCLeP2BYsE1ZM9WruhH8bhVqv7OgyOdk7Ph94kcOau4k_cqIDDf6voyEwrYo/s1600/pak-choy2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIj7yXjpbH4D9pvMGnQW5bRYI5S8gm4qwfhOz7eYupd4fbay7gdOsHAsibTki7jHyF87Yejkw7BioZmPgCLeP2BYsE1ZM9WruhH8bhVqv7OgyOdk7Ph94kcOau4k_cqIDDf6voyEwrYo/s1600/pak-choy2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinglgS18ou_RK4gscrTJYGUlwQTGD3m3Fgsh5s4QQHL2EVUmJrxtvYrQBIg1HTW2lJw0IrFS_0qbP4b3cZh6Cgv0c81wuGHUKnzn2hEA0aiAsFThNNmkdwyJiL_T0dX-OC-bs-jOkiNHo/s1600/cloth2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinglgS18ou_RK4gscrTJYGUlwQTGD3m3Fgsh5s4QQHL2EVUmJrxtvYrQBIg1HTW2lJw0IrFS_0qbP4b3cZh6Cgv0c81wuGHUKnzn2hEA0aiAsFThNNmkdwyJiL_T0dX-OC-bs-jOkiNHo/s320/cloth2.jpg" width="300" /></a>Now comes the tough part. Waiting.<br />
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<br />Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-39366633690190227572012-11-02T17:39:00.001-07:002012-11-29T08:04:36.364-08:00Eggplants! Ack, eggplants.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSfB5JxuhmabBBLfjiFBlq4RPCrD7XKaieemT3XlSE-P0dUTVFS9epnPP9DFWhDanuOLb8n5IWtdVpKmJdgpNfH3H710GTLV2HEbXjSg2RvA5AYO_tHePqz8R7DQYRs0Xp74tDe4dldk/s1600/Bonny's+phone+photos+236.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSfB5JxuhmabBBLfjiFBlq4RPCrD7XKaieemT3XlSE-P0dUTVFS9epnPP9DFWhDanuOLb8n5IWtdVpKmJdgpNfH3H710GTLV2HEbXjSg2RvA5AYO_tHePqz8R7DQYRs0Xp74tDe4dldk/s320/Bonny's+phone+photos+236.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizrIrufzl3mqpOx4wWskZJdIBe8lleQjycKdgw9ePdQRY3sLnVqJbas3jO-Ck5PwK7S15V2fadezojZW_07kUtfxR1uGusDQxdSH6MpSSayyVCzbRQuBpvMadAKsahz3lojJM169FX1A/s640/blogger-image-1104570966.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizrIrufzl3mqpOx4wWskZJdIBe8lleQjycKdgw9ePdQRY3sLnVqJbas3jO-Ck5PwK7S15V2fadezojZW_07kUtfxR1uGusDQxdSH6MpSSayyVCzbRQuBpvMadAKsahz3lojJM169FX1A/s320/blogger-image-1104570966.jpg" width="239" /></a>This year I planted four eggplants. Miraculously all four produced fruit. A ton of it.<br />
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This left us with an unusual situation. What to do with the leftover fruit once we were eggplanted out.<br />
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After baba ghanoush, eggplant Parmesan and Thai curry with eggplant in quick succession we were ready to take a break. <br />
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Unfortunately that was when all four plants were in full production mode. I immediately consulted my pickling books, but no recipes jumped out at me. Then it occurred to me, could we freeze it?<br />
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It turns out you can, and the process is fairly quick and easy.<br />
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Slice the eggplant to the desired thickness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8-gUr49ulpx89cD2brEOipQYqteOOl2X3EyWs6KT2z31Ar2Y2mhaTGsjHZ6IR7NNIDEt3S3SpIO3kRYBoFIXQCcjt8b-0ifh99xkcn8GtnRk6u1V3vsR2XUKMrb7jdFZGD5Ox5Ufqo4/s640/blogger-image--1540049396.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8-gUr49ulpx89cD2brEOipQYqteOOl2X3EyWs6KT2z31Ar2Y2mhaTGsjHZ6IR7NNIDEt3S3SpIO3kRYBoFIXQCcjt8b-0ifh99xkcn8GtnRk6u1V3vsR2XUKMrb7jdFZGD5Ox5Ufqo4/s320/blogger-image--1540049396.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkB5zAPsT3Pa6mlW6xUgs4Iwn8B9L13oXNEj9eViJA0mpirw2r5KC1G4DlAgVpZB2ErFP3bqlAxOsiBz0k99gpuISNz5tU0ob_IyaTBrpIKTijhbwHXIiW7hDu7ro-xhwQvxwLIYNwIs/s640/blogger-image--281783248.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkB5zAPsT3Pa6mlW6xUgs4Iwn8B9L13oXNEj9eViJA0mpirw2r5KC1G4DlAgVpZB2ErFP3bqlAxOsiBz0k99gpuISNz5tU0ob_IyaTBrpIKTijhbwHXIiW7hDu7ro-xhwQvxwLIYNwIs/s320/blogger-image--281783248.jpg" width="320" /></a>Blanch it by placing it in boiling water. The goal is to get it slightly translucent, but not too cooked or mushy. I think mine were in the water about 30 seconds.<br />
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Take them out of the boiling water and submerge them in ice water. I put them on a rack to let them dry for about a half hour and then bagged them in one meal portions.<br />
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Some for Thai curry and the rest for eggplant Parmesan.Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-44963809255892965252012-10-21T18:14:00.000-07:002012-10-22T08:54:50.045-07:00Chutney, chutney, chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hTLCDywUE95R97VGnKPlIoy0lM5MBjokT6E16b-5cYHt5_wkmIoxuVDppzg8awxpK_qvU7OsvQqb1v6bIoUJd6ugSt46ny1UgmE6UBVTu6Yr7yon-pMoivSdJjliL8_TYcvPnLD4Gbc/s1600/jars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hTLCDywUE95R97VGnKPlIoy0lM5MBjokT6E16b-5cYHt5_wkmIoxuVDppzg8awxpK_qvU7OsvQqb1v6bIoUJd6ugSt46ny1UgmE6UBVTu6Yr7yon-pMoivSdJjliL8_TYcvPnLD4Gbc/s400/jars.jpg" width="400" /></a></div>
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I love Sundays at home. Today I did not get out of my pajamas, but I did get into making chutney. And jam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRmCnANaJ43YSHASyj4i8sqfVer-2sje1aw2fyRDzPXwEpx_q740KNxOQk5XtSTSBgCHeUsFO_86Iwp8BxgN7iMyFxZYYbECitgJtmbceZYNee-seYHw0c6vHXE7nibnddDtdcJf7__0/s640/blogger-image--1623062782.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRmCnANaJ43YSHASyj4i8sqfVer-2sje1aw2fyRDzPXwEpx_q740KNxOQk5XtSTSBgCHeUsFO_86Iwp8BxgN7iMyFxZYYbECitgJtmbceZYNee-seYHw0c6vHXE7nibnddDtdcJf7__0/s200/blogger-image--1623062782.jpg" width="149" /></a>I had about five pounds of green tomatoes clogging the fridge which were on my hit list. Also, I had several pounds of Romas which I aimed to make jam with. <br />
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Mark recently checked out America's Test Kitchen's DIY cookbook from the library the other day and I wanted to test out some it's recipes. <br />
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So, I made one recipe each of their green tomato chutney and tomato jam. Both recipes were easy to follow and can be used right away or canned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK17_FeM8oMhD9g9Sv0MJLZ5a0DmPp1jXXQA9OLrqFItVZsnyS8sFFlW9xZpxX3n0k2y8n-wX3DM3b6Z-o3E9QFh3tarKPRlWbs43OC5HJ34tOwcblYzc2FjrRjvZgTQJYLz7Ah-0YRg/s640/blogger-image-1205367071.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK17_FeM8oMhD9g9Sv0MJLZ5a0DmPp1jXXQA9OLrqFItVZsnyS8sFFlW9xZpxX3n0k2y8n-wX3DM3b6Z-o3E9QFh3tarKPRlWbs43OC5HJ34tOwcblYzc2FjrRjvZgTQJYLz7Ah-0YRg/s320/blogger-image-1205367071.jpg" width="320" /></a></div>
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I also decided to use up some spare apples and rhubarb from the garden to make another chutney. This one came from the Ball canning book. Initially I cut the sugar back by a cup and decided to use the 1 cup of extra apples - but, Mark and I found it way too sweet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91ZZOwaed6YU7rYTxAS8gVlKCXBuNhkwYTpS-IInHcT2zeZEKBITC6Zc58yJvOFfVKUJ7MmPMAuLgN_pf3GpLz3NUo9-yYzCOo5OtSD-6nNBjAC7KkvYWb8sBORLiicXJj8Vyt2SrTcg/s640/blogger-image-1576843874.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91ZZOwaed6YU7rYTxAS8gVlKCXBuNhkwYTpS-IInHcT2zeZEKBITC6Zc58yJvOFfVKUJ7MmPMAuLgN_pf3GpLz3NUo9-yYzCOo5OtSD-6nNBjAC7KkvYWb8sBORLiicXJj8Vyt2SrTcg/s320/blogger-image-1576843874.jpg" width="320" /></a>I added another
half cup of dried cranberries which Mark informed me were sweet and not
so tart. Then I added a quarter cup of apple cider and a half tablespoon
of crushed pepper flakes.That cut the sweetness, but it was adding a second quarter cup of apple cider vinegar that clinched it.<br />
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I am excited about the result of all four recipes which I think will
taste great as an accompaniment for grilled meat, on sandwiches and
served with crackers and cheese.<br />
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Yield: 32 jarsBonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-67884681266436495142012-09-29T08:42:00.001-07:002012-10-06T10:18:39.771-07:00Channeling my inner Portlandia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvK9LfUEBeayibWNuCX7gVmqNI4tRRANWV_-pU3chQW8Fu8_K-rNhuQsAIqXGk-GjjXoBgxHs3i2Agdp3-Sv9W2lGGr-96VnyYSyc01EWAbe1ZR7jXWqJEDr5ZhTffkz0AioteHfvxIQ/s640/blogger-image-1167332610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvK9LfUEBeayibWNuCX7gVmqNI4tRRANWV_-pU3chQW8Fu8_K-rNhuQsAIqXGk-GjjXoBgxHs3i2Agdp3-Sv9W2lGGr-96VnyYSyc01EWAbe1ZR7jXWqJEDr5ZhTffkz0AioteHfvxIQ/s320/blogger-image-1167332610.jpg" width="320" /></a>Last Friday I went to get beets and beans to pickle on Saturday with my friend Sarah. <br />
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But, once again I could not resist the allure of the 10 pound bag of baby cucumbers. At home I also had two Tomboncino squash and about five pounds of green tomatoes from a friend's garden.<br />
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The result? 36 jars of pickles: 14 pints of dilled green tomatoes, 8
quarts of baby dills, 5 pints of curried squash spears, and 9 half pints
of cornichons. <br />
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Here are some snapshots of the day's work:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxWE_34jCZVyJlRpr8rVx3PKseypJKVzvAjBn2tNkdejNRGw_LSZD_PJEerTSncem29fpYGhEYmLeddIkCw10HdXMEu1bqKiVBL6v3RW69-xBiWpeO9kijB-3__z5SwembwMV4iEaqHs/s640/blogger-image-355729446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxWE_34jCZVyJlRpr8rVx3PKseypJKVzvAjBn2tNkdejNRGw_LSZD_PJEerTSncem29fpYGhEYmLeddIkCw10HdXMEu1bqKiVBL6v3RW69-xBiWpeO9kijB-3__z5SwembwMV4iEaqHs/s320/blogger-image-355729446.jpg" width="320" /></a></div>
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<i>Squash spears and cubes salted for several hours to wick away extra liquid before being canned.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivY9scEQuznC2jVYzmdzq6ZNRGF5wwFLI_zGmHI0PTRF4_7_OAD-LqjTZ6OMBNcbqNLokx3aNhco_Q-yfuKTQ3-bE21E5Ff0SXe7ncr45R8nqjDBM9aZE_TEtVsJX8cmL97Q5L_MMAFgE/s640/blogger-image-1742692606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivY9scEQuznC2jVYzmdzq6ZNRGF5wwFLI_zGmHI0PTRF4_7_OAD-LqjTZ6OMBNcbqNLokx3aNhco_Q-yfuKTQ3-bE21E5Ff0SXe7ncr45R8nqjDBM9aZE_TEtVsJX8cmL97Q5L_MMAFgE/s320/blogger-image-1742692606.jpg" width="320" /></a></div>
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<i>Beautifully hued brine for curried squash pickles.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBBCAx2pZpR0Lvy_MD7g7AaaqVCGF3oxtBcxcTLyTUcptGbdcUOm0zlMOsZO7feDrA89BP8xIQOi53Dqi1bn7beO_OwTX6XmP_SIWDoer5Q3BLppF4f1sfyne0VW2glJYFMOgdG-45y8/s640/blogger-image--173730415.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBBCAx2pZpR0Lvy_MD7g7AaaqVCGF3oxtBcxcTLyTUcptGbdcUOm0zlMOsZO7feDrA89BP8xIQOi53Dqi1bn7beO_OwTX6XmP_SIWDoer5Q3BLppF4f1sfyne0VW2glJYFMOgdG-45y8/s320/blogger-image--173730415.jpg" width="239" /></a></div>
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<i>I just could not let these beauties go to waste. Who knows, this might become a recipe favorite for years to come?</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVX_s3-nTfpt-U8T3r9zsnIOUv0hyphenhyphenns2D1AA4-NKQzcVsNtsrZMXMGwaL_vpCJ8zfUjWFnb5OPSkL_JoFoXknZKPDFpq-4brBWcpw7uula1sSAL7wtOVoq3WEfTJ-ijMv8zC7UK2PA4yI/s640/blogger-image-1803384437.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVX_s3-nTfpt-U8T3r9zsnIOUv0hyphenhyphenns2D1AA4-NKQzcVsNtsrZMXMGwaL_vpCJ8zfUjWFnb5OPSkL_JoFoXknZKPDFpq-4brBWcpw7uula1sSAL7wtOVoq3WEfTJ-ijMv8zC7UK2PA4yI/s320/blogger-image-1803384437.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oYDH1d58lDWtsquTAY4enGhNTecsFlyW4L6wj8pHNedsuOdYdYkkzvST43CI_CT4u5xozAGKcljv9AHRjPl1K-lhWcS2siLoDoHGLH1FqcOu7R3pTU_DZpV3ZmDbyCxSnbSGXpObmIo/s640/blogger-image-394008937.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oYDH1d58lDWtsquTAY4enGhNTecsFlyW4L6wj8pHNedsuOdYdYkkzvST43CI_CT4u5xozAGKcljv9AHRjPl1K-lhWcS2siLoDoHGLH1FqcOu7R3pTU_DZpV3ZmDbyCxSnbSGXpObmIo/s320/blogger-image-394008937.jpg" width="320" /></a><br />
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<i>Some of Friday's haul.</i><br />
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Saturday I introduced Sarah to my version of canning mania by setting
out to can 40 pounds of tomatoes, 15 pounds of green beans, and 25
pounds of beets.<br />
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Fortunately our friend Kate also joined us for a little while, almost single handedly peeling all of the beets.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMl4o27izjNtYRjqMHYoFS0ZsdD7VJnWBg22h1WLPZ020dihc5Nx5uM0QWZgKs3wAJauH3dBruCNaAAM2j1YHUVg1uo4ASGeYOyqExG6QhL5w1gM-VmiReTnEEmvTiNLqMjg2NephpkA/s640/blogger-image-482112648.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMl4o27izjNtYRjqMHYoFS0ZsdD7VJnWBg22h1WLPZ020dihc5Nx5uM0QWZgKs3wAJauH3dBruCNaAAM2j1YHUVg1uo4ASGeYOyqExG6QhL5w1gM-VmiReTnEEmvTiNLqMjg2NephpkA/s320/blogger-image-482112648.jpg" width="239" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70yw9E5zH-TQoPsh3m9tzsdco43vxeHaAGTYUQtb460nknG8I_l4EuNthbIAK5dsbpTUyuz0vqrwvf7M4n1IyRmxE51XbMjuZS08rAd0c8VieLUT-MWtlooo1oEE1hg2H4KvFW7TGhKM/s640/blogger-image-777061944.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70yw9E5zH-TQoPsh3m9tzsdco43vxeHaAGTYUQtb460nknG8I_l4EuNthbIAK5dsbpTUyuz0vqrwvf7M4n1IyRmxE51XbMjuZS08rAd0c8VieLUT-MWtlooo1oEE1hg2H4KvFW7TGhKM/s320/blogger-image-777061944.jpg" width="239" /></a><br />
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<i>Kate taking a break from beets to blanch some tomatoes. (Sorry Kate, I
know this is not a great photo, but it is the only one I have!)</i><br />
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<i>Sarah taking a turn at peeling the beets after many pounds of tomatoes. </i><br />
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Every year I forget what a labor of love each of these items are to
can. Each has several preparation steps to complete before putting
anything into a jar, let alone the water bath! <br />
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The
tomatoes must be peeled (and deseeded if that is your preference), the
beets cooked and then peeled, and the green bean's ends removed. The
beans also have the challenge that they float in the jars unless you
really cram them in - the process of which is a bit of an art form that I
have to re-learn each year I can them.<br />
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Altogether we had about 80 pounds of food to can which took about 8
hours to complete. The result? About 18 quarts of canned tomatoes, 24
quarts of pickled beets, and 10-12 quarts of Zydeco dilly beans.<br />
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Here are some more photos from the mayhem, er, day's work: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gvuh1ucjFNifKeq6eF5fKjzsUEPF4Jby481DhXVWB7RZIg1WSgNggDhBrzgAwbrVTZR1MFAElOOZV_QURv2V53KqBpeYyx2j_hzRIhximuSEjPpiepd-OWa_wAG8iLRk2mac9VvAQ80/s640/blogger-image-1283769214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gvuh1ucjFNifKeq6eF5fKjzsUEPF4Jby481DhXVWB7RZIg1WSgNggDhBrzgAwbrVTZR1MFAElOOZV_QURv2V53KqBpeYyx2j_hzRIhximuSEjPpiepd-OWa_wAG8iLRk2mac9VvAQ80/s320/blogger-image-1283769214.jpg" width="239" /></a><br />
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<i>Blanched tomatoes awaiting peeling. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOWjrP8vltx2Q9Jk9SCfN26EK4t9a-zIN2pSjUWH723gE1HRkPLikw2YB0pEn1gN777xwbW0bZ4dB3bNt9h7sLn9dsrUjsileCNrS9_x1S2JWypXqB1xXvhnw7DLh9OmNVkA0RYzmzP8/s640/blogger-image--1973271344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOWjrP8vltx2Q9Jk9SCfN26EK4t9a-zIN2pSjUWH723gE1HRkPLikw2YB0pEn1gN777xwbW0bZ4dB3bNt9h7sLn9dsrUjsileCNrS9_x1S2JWypXqB1xXvhnw7DLh9OmNVkA0RYzmzP8/s320/blogger-image--1973271344.jpg" width="320" /></a><br />
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<i>Peeled tomatoes with lemon juice and salt await hot water which is added to the jars. Before the tops are placed on the jars the air bubbles must be removed and the rims of the jars swiped to remove anything that would compromise making a seal.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh99NAsqy3fV7oGbehkLwn9mr5A2v8SRII_C_3Ntp_N3o-32sKtrA9PFPskvKpTBJZTOEAB_N9VHiydE_aJda9pm1h0uexHSBlwVMMfwycb-PFnMqcyXemoZeShU9rlVZd5hR3CSrh5E/s640/blogger-image--1044391232.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh99NAsqy3fV7oGbehkLwn9mr5A2v8SRII_C_3Ntp_N3o-32sKtrA9PFPskvKpTBJZTOEAB_N9VHiydE_aJda9pm1h0uexHSBlwVMMfwycb-PFnMqcyXemoZeShU9rlVZd5hR3CSrh5E/s320/blogger-image--1044391232.jpg" width="320" /></a><br />
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<i>We used two pots, one on Sarah's stove indoors and one on a crab pot burner outside. What an adventure!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyEAdSK-PJieHzkgGMzgk2KG7UmwE7DfshUfsdzrtTDqBUNK5txm1ZSswsGyed_Lj6waWesu22OfOpxWCcN_F3VI7fQ0RX6Mv38da2rGoIgAR8SBcPg-B4_s5H5A6EAf_F1dQsoXvDzQ/s1600/blogger-image-1701001816.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyEAdSK-PJieHzkgGMzgk2KG7UmwE7DfshUfsdzrtTDqBUNK5txm1ZSswsGyed_Lj6waWesu22OfOpxWCcN_F3VI7fQ0RX6Mv38da2rGoIgAR8SBcPg-B4_s5H5A6EAf_F1dQsoXvDzQ/s320/blogger-image-1701001816.jpg" width="239" /></a><br />
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<i> Some of the finished product.</i><br />
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At the end of the process Sarah said to me something along the lines of "Well, that was fun. AND, a lot of hard work! I am not sure if I would do it again."<br />
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That made me think. <br />
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I tend to can large amounts at a time with the thought that it makes sense once you have everything out. In addition, I can put away enough food in 3-5 days a year for most of our holiday gifts plus a good amount for us to pull from for the rest of the year.<br />
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But, that is not for everyone.<br />
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When I think about it, my main reason for canning with friends is to spend time with them and to have fun. So, next time I might just start of small and do one recipe. That way, everyone has fun, and hopefully so much so that they get the canning bug too - well, at least once a year so we can make it an annual thing!<br />
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When on my own? Time, energy and having enough jars can be the limit. <br />
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As I have started saying to friends, "If you hold still long enough around me, I am liable to pickle you. Can it, Portland!"<br />
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Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-14742152845089077472012-09-24T18:57:00.000-07:002012-09-24T19:13:04.822-07:00Holy tomato Batman!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm4OOAFd7tUDUisOpd4jh17w0_NyCP0Q8HAhizJz71GNFizlU1F_7F8YIDr-JuhFdSnqMlUl0PaDA499kdU88Mc-bldlaKJAsT21opu9MtUlOZGSldQAktFovV7XEZkCtXrE4Q4aV10U/s640/blogger-image-183729117.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm4OOAFd7tUDUisOpd4jh17w0_NyCP0Q8HAhizJz71GNFizlU1F_7F8YIDr-JuhFdSnqMlUl0PaDA499kdU88Mc-bldlaKJAsT21opu9MtUlOZGSldQAktFovV7XEZkCtXrE4Q4aV10U/s320/blogger-image-183729117.jpg" width="320" /></a>Last night I harvested the the bigun' from the garden.<br />
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This is the Gold Medal variety<br />
that I mentioned in this <a href="http://plotstopots.blogspot.com/2012_03_01_archive.html">post</a><br />
earlier this spring. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8yHSSJYqqO2OU_6qGCk4c3KwObKlTf85WBBjiP1lx0u8txsmQMnDA7HI-kfZIPL0SpoSsydZZFBmoZka1n7DXsITP1iWAQzY3Whz0Vi4tGniWM6hNFbPdLvZJxY3Q1YpTbN_8lWJXYE/s1600/blogger-image-467560219.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8yHSSJYqqO2OU_6qGCk4c3KwObKlTf85WBBjiP1lx0u8txsmQMnDA7HI-kfZIPL0SpoSsydZZFBmoZka1n7DXsITP1iWAQzY3Whz0Vi4tGniWM6hNFbPdLvZJxY3Q1YpTbN_8lWJXYE/s320/blogger-image-467560219.jpg" width="239" /></a><br />
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While it does not measure up<br />
size wise to some of the<br />
veggies at the <a href="http://www.telegraph.co.uk/gardening/gardeningpicturegalleries/9543548/Prize-winning-giant-vegetables-at-the-Harrogate-Autumn-Flower-Show.html">Harrogate</a><br />
<a href="http://www.telegraph.co.uk/gardening/gardeningpicturegalleries/9543548/Prize-winning-giant-vegetables-at-the-Harrogate-Autumn-Flower-Show.html">Flower Show</a>, and it was not<br />
the 3 4 pounds I predicted in<br />
the last <a href="http://plotstopots.blogspot.com/2012/09/late-summer-bounty.html">post</a>, it is still one<br />
heck of a tomato!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9cWuVSfQMTl9Q50RVYnyfSAk8TYIxNh1t8Jj3myDHdB-iLGQKmqBt4yBSESccmR-kqDTMzdsh0qsBDaGEmC6Uz2zFWKkbKKVkBtxwj7TRdLNo7KjTQ6LtGaCn0W5DeeWODwpQXhcWTI/s1600/blogger-image-518466469.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9cWuVSfQMTl9Q50RVYnyfSAk8TYIxNh1t8Jj3myDHdB-iLGQKmqBt4yBSESccmR-kqDTMzdsh0qsBDaGEmC6Uz2zFWKkbKKVkBtxwj7TRdLNo7KjTQ6LtGaCn0W5DeeWODwpQXhcWTI/s320/blogger-image-518466469.jpg" width="239" /></a>I had another Gold Medal (and Black Krim and Cocolate Cherry) today for lunch and it tastes great too! For that reason, along with the fact that it regularly grows beautiful, large fruit and does well with cooler night
time temperatures, I think it is a keeper.<br />
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Gold medal indeed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNnH5IpUyKYg3lyTWpl37sCkBcdBgYgjJBgnC7kUvAWXK-wDU_v_IyhQYsR9IgV5b5B4XMeeizCQLSuMNQxBJ3HY1Te8OA6V54hMJBbOOd_Y_MfJrL2AFkTHZY_5-CfG4XGGfu7Kxxzg/s640/blogger-image--818875653.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNnH5IpUyKYg3lyTWpl37sCkBcdBgYgjJBgnC7kUvAWXK-wDU_v_IyhQYsR9IgV5b5B4XMeeizCQLSuMNQxBJ3HY1Te8OA6V54hMJBbOOd_Y_MfJrL2AFkTHZY_5-CfG4XGGfu7Kxxzg/s320/blogger-image--818875653.jpg" width="239" /></a>I also harvested two Tromboncino squash last night. While you can eat them like any summer squash when they are smaller, I like to reserve these guys for pickling.<br />
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Last year we make some <a href="http://plotstopots.blogspot.com/2011/08/let-pickling-begin-bonny-presented-me.html">refrigerator pickles</a> with one and then canned the rest spicy Italian and curry flavored.<br />
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I think that we will have to do curry again this year and then if we get another few later this month we will also make some Italian.Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-59931538528697388012012-09-14T15:45:00.000-07:002012-09-14T15:45:17.516-07:00Late summer bounty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hh6c3JkYz_QLX67jaHKN28XZJOa3Kecopw6oBGsDec-SYffegw6UDds7p7f8NAUVRh9pJNWVfzSESbhQvRDWd1JjTUfvmivOvUddSPLO15C-gCUlS_np9a4kGePFnXye_7aqmYjA5to/s640/blogger-image--1276986674.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hh6c3JkYz_QLX67jaHKN28XZJOa3Kecopw6oBGsDec-SYffegw6UDds7p7f8NAUVRh9pJNWVfzSESbhQvRDWd1JjTUfvmivOvUddSPLO15C-gCUlS_np9a4kGePFnXye_7aqmYjA5to/s320/blogger-image--1276986674.jpg" width="320" /></a>Well, it's September and tonight I harvested a late summer bounty of eggplants, eggplants, and more eggplants. <br />
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Oh, and a modest pile of lovely yellow beans, a ton of basil (third batch of the summer!), and a handful of cherry tomatoes. The latter did not make it inside - god, how I LOVE those!<br />
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I got the egg plants on a lark at the beginning of the summer hoping we would have a warmer summer than the last two. The descriptions spoke of the white, lavender and purple hues of the fruits. I know from past experience that Portland, Oregon is not the best spot to grow egg plants, but I thought I would probably just get one or two Asian eggplants.<br />
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Boy was I wrong! This summer has been warm and dry - perfect for growing many summer vegetables.<br />
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Here's a preview of what else is to come soon: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeHR04_hJ1pcDaqqtNn6ZYZKkMn6EVGHQyORfgQfYADYto0dF2t0XvVDGFMUjgKuc4w9f8CgCCKJ40wJvPHw7ZgvfAN9-gvkgk1hrk7j5jxZZIB4Z3U6BOXaVNIuOiGiagNCxhki6ORM/s640/blogger-image--1037630370.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeHR04_hJ1pcDaqqtNn6ZYZKkMn6EVGHQyORfgQfYADYto0dF2t0XvVDGFMUjgKuc4w9f8CgCCKJ40wJvPHw7ZgvfAN9-gvkgk1hrk7j5jxZZIB4Z3U6BOXaVNIuOiGiagNCxhki6ORM/s320/blogger-image--1037630370.jpg" width="239" /></a>Our tomatoes seem to be a little later coming in than most other folks this year, but all indications are that September's, and possibly October's, bounty will include a variety of lovely tomatoes.<br />
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Here is my prize tomato that found a perch on the one of the top tiers of the tomato cage. It is a whopper, and surely will weigh in at 3-4 pounds. The variety is called gold medal. Indeed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34V9BLTgAhGDzFWNEAI8uBg7HJExg2UdlQdcX9W-MXKC4CE_1l3CmRIpzII3FXqkSjYO2ooWO3O6IMDmMMGGdDLFbvX97HS2uN6cCJlu6ZSJ73Y1lfroQBr_qW8up_txLaPuuWay0QAo/s640/blogger-image--2032788967.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34V9BLTgAhGDzFWNEAI8uBg7HJExg2UdlQdcX9W-MXKC4CE_1l3CmRIpzII3FXqkSjYO2ooWO3O6IMDmMMGGdDLFbvX97HS2uN6cCJlu6ZSJ73Y1lfroQBr_qW8up_txLaPuuWay0QAo/s320/blogger-image--2032788967.jpg" width="239" /></a>I also took a chance this year and planted a melon called Minnesota midget. I know, melons don't typically do well in our climate.<br />
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But, I thought I would take a chance on this one anyhow. The caption in the seed catalog said something about this variety being the only one that regularly bore fruit in the author's northern Montana garden. Sold!<br />
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Despite having to replant the little bugger three times due to voracious slugs last spring, it looks like we might have three to try out this fall.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI94-s7-pp13KU_BRp9ukEpRSknNj5eg1vsHBVLP6jLqK9RzTVluyAYa-EbOAt5u5RAttPG3d8GpKIAZpTGxrDoqhWGg54kFZ2RSYRcgm7mSXb2O3XQQbOro5GmnwbuWKXUXVH0ehMuJE/s640/blogger-image-1411867087.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI94-s7-pp13KU_BRp9ukEpRSknNj5eg1vsHBVLP6jLqK9RzTVluyAYa-EbOAt5u5RAttPG3d8GpKIAZpTGxrDoqhWGg54kFZ2RSYRcgm7mSXb2O3XQQbOro5GmnwbuWKXUXVH0ehMuJE/s320/blogger-image-1411867087.jpg" width="239" /></a><br />
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Last weekend I ripped out the cursed <a href="http://plotstopots.blogspot.com/2012/07/zucchini-woes.html">zucchini</a>, patty pan and yellow crook neck from the west side raised bed.<br />
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Good riddance! One delicious four inch zucchini and one two inch patty pan was the yield this year.<br />
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Oh and a horrible rash on my arm that is thankfully almost healed almost two months later. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiMDUhN_GuPWMq33Laj_ALFQdo0O7VaKb-EvdjZhbcrmFgy42qeKLKzzxm9hHGmA58adIn47BB0bV-4I9zpM2d3Ab1gcts9VueUzyR66qwnYGE_gL7Yk30RS-dA4eOwArxkXvKs4IdJc/s640/blogger-image--1376392755.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiMDUhN_GuPWMq33Laj_ALFQdo0O7VaKb-EvdjZhbcrmFgy42qeKLKzzxm9hHGmA58adIn47BB0bV-4I9zpM2d3Ab1gcts9VueUzyR66qwnYGE_gL7Yk30RS-dA4eOwArxkXvKs4IdJc/s320/blogger-image--1376392755.jpg" width="239" /></a>Lest you think I am completely inept at growing squash here is a picture of my fabulous tromboncino squash. It is going gang busters in the same bed as the others mentions above.<br />
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I also have a butternut and another winter variety that seem to be coming along nicely too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfwLjTgb3vAJVkQxdFcNExmO7AqPWqBzigomR4v5rPQ4T9-bFSD99aoH9NsWjmn47QIjhiHdHqaJ-t8Q7mrtJoaYWorqjxySZltKCCsUF3uLQTlVGrpuTWSO8HA0Mp4EzUMxFJ03xqc8/s640/blogger-image-1074575201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfwLjTgb3vAJVkQxdFcNExmO7AqPWqBzigomR4v5rPQ4T9-bFSD99aoH9NsWjmn47QIjhiHdHqaJ-t8Q7mrtJoaYWorqjxySZltKCCsUF3uLQTlVGrpuTWSO8HA0Mp4EzUMxFJ03xqc8/s320/blogger-image-1074575201.jpg" width="239" /></a><br />
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Last weekend, I also harvested potatoes that I had willy nilly stuck in the ground on
the west side of the house. We had a small harvest of potatoes (about
10), but I only planted two so I feel like that was a modest win.<br />
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Next
year I think that I will clear out my compost bin and try growing some
there. Another experiment!<br />
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In place of the squash and potatoes I planted two types of kale and chard to over winter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5o_osZHO2t0ubHwhMd_PUGjIPgQmR57DBCUWoMPfzt3AdwV0BBkNF3jZmRNziLtYLSZVlTIX0jQjDN8g_hyphenhyphen6FtHSCyq5s6NRgKiQ5koTtG5kYOb85mnFgTZkyhs1lm8RwxsDDKQQnsrU/s640/blogger-image-315483707.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5o_osZHO2t0ubHwhMd_PUGjIPgQmR57DBCUWoMPfzt3AdwV0BBkNF3jZmRNziLtYLSZVlTIX0jQjDN8g_hyphenhyphen6FtHSCyq5s6NRgKiQ5koTtG5kYOb85mnFgTZkyhs1lm8RwxsDDKQQnsrU/s320/blogger-image-315483707.jpg" width="239" /></a>Here are some scenes of what is going on elsewhere in the garden right now:<br />
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A view of the troughs on the driveway. At the moment they contain: a tomatillo, two tomatoes, two winter squash, four eggplants, french beans (see above), golden beans, basil, carrots, dill, and the Minnesota midget.<br />
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I am trying a new experiment this year and filling the space between the troughs and my neighbor's house with a winter planting. Thus far this section has brussel sprouts, broccoli and kale. I also have a patch of broccoli by the front door and one of brussel sprouts in the back west corner in the back patio.<br />
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I figure, why not? At the very least they will provide some winter color interest, and hopefully some yummy veg in the rainy winter months.<br />
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Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-29463457561142072562012-09-01T13:02:00.001-07:002012-09-14T15:10:34.344-07:00Watering while you are away<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBu8TOLcl1j4nq1VztcjXWntmnO2G2n4ukQXcziorQNNLw_FL3ZKHSWldY53P61nUM6fZGzjkJkyQZPXsb7j2n6AbTPN-CqFqzu7rNy1qX31dRO75Xr6DsdfO8OwBS18fYAX_QXGySII/s640/blogger-image-150424458.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBu8TOLcl1j4nq1VztcjXWntmnO2G2n4ukQXcziorQNNLw_FL3ZKHSWldY53P61nUM6fZGzjkJkyQZPXsb7j2n6AbTPN-CqFqzu7rNy1qX31dRO75Xr6DsdfO8OwBS18fYAX_QXGySII/s320/blogger-image-150424458.jpg" width="240" /></a>I am off to point Reyes, CA to visit my parents and siblings this weekend! <br />
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It has been a whirlwind of activity leading to this point - family in town, canning projects, work, etc. <br />
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But, one of the most important tasks to me in prepping for going away is to make sure that my plants are ready for a few days of neglect. I also try to make sure that it is easy for who ever needs to water in my stead while I am gone. <br />
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I think I hit on a winning combination this time. I deeply soaked the front bed and the troughs on the driveway this morning. Then I set it up so that all Mark has to do to water the raised bed and two troughs is to turn the spigot on Monday night when he gets home and then remember to turn it off an hour or so later. The three soaker hoses cost about $30 and I think are well worth that for the ease of care and peace of mind!<br />
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I also watered all the pots and then moved them close together in hopes that they can't possibly be missed when Mark waters Monday night. Included in the potted category are the new seedlings (kale, chard, and leeks) for this fall-winter garden. <br />
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We shall see how well it worked when I arrive home on Friday!Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-56786837474960535142012-07-15T19:24:00.003-07:002012-07-17T18:32:23.947-07:00Zucchini woes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEC9BjdnEm3w0yVw17MVCtocyczmJfVnRvx1J-rHe2HZBwLafw2TeOTltw_W1W0SK0KbEy6Ui27YibaEd3WfYQSTt_ui9wim_G_xZUoEGuMbCPca_0SXdmMEqWDsvelNcCuHn_Mz9qd0/s640/blogger-image-521607516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEC9BjdnEm3w0yVw17MVCtocyczmJfVnRvx1J-rHe2HZBwLafw2TeOTltw_W1W0SK0KbEy6Ui27YibaEd3WfYQSTt_ui9wim_G_xZUoEGuMbCPca_0SXdmMEqWDsvelNcCuHn_Mz9qd0/s320/blogger-image-521607516.jpg" width="239" /></a>I have a confession. If it grows like a weed, it probably won't do so for me.<br />
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Case in point: zucchini. <br />
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While everyone else's are starting to bear fruit, mine is struggling along at about a foot tall.<br />
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Did I amend the soil with a lot of compost you say? Yes.<br />
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Nitrogen-based? Yessiree.<br />
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Select a prime sunny spot? Check. <br />
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Water it regularly. Yep. <br />
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Give it ample space to settle in and get comfortable? Absolutely.<br />
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But, here we are in mid July and I am contemplating ripping it out. Why? <br />
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Because dedicating about three square feet to a under achiever is highly unsatisfying. Almost sacrilege in our garden - with a total of 81 square feet to work with, if you don't play, you don't stay.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGGpGW6jYSC85e5pEqNx_e5E4pNaBz4dBNMdnpJtyEaDDVnUjeSTOpS7bPR-0TPrBhoT39m-pc0sHRvcz0_4wQ67xHMlapToAD15nLfD-bprehmZqYnUza-jeq36OSEYgApxDLxEhLa4/s640/blogger-image--1639426381.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGGpGW6jYSC85e5pEqNx_e5E4pNaBz4dBNMdnpJtyEaDDVnUjeSTOpS7bPR-0TPrBhoT39m-pc0sHRvcz0_4wQ67xHMlapToAD15nLfD-bprehmZqYnUza-jeq36OSEYgApxDLxEhLa4/s320/blogger-image--1639426381.jpg" width="253" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseVJuEYrlstnQ661lEgrA736CvnXyi412PWpqqI_DJDZgJwM4luxZ8KPqSrza00GNFHL1DgSLrV6x5fbB2jTYj_RMlRuSdk_PUuaUOAdk8rKmdEmuMv_El1DEvnCvay-XxDtZPFFU5JY/s640/blogger-image-1584823537.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>In reading up on suggestions for zucchini not growing well, adding a fish emulsion was suggested. But consulting with a local nursery woman convinced me to stay away from nitrogen-based fertilizers as they might promote leaf growth and not fruit production. So, I added a layer of Bumper Crop (amazing stuff with all sorts of feed the soil amendments) to the bed and watered it in.<br />
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My online research also suggested planting new seeds near the weak plants. The idea being that if the newer plant is more robust than its predesser, then I can keep it and put the kibosh on the unsuccessful one.<br />
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Since we have a good month an a half (or more) of summer weather ahead of us and the seed packet assures me that it take just over 50 days to grow my zucchini plant I threw in some more seeds too.<br />
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Now comes the hard part. Waiting.<br />
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Just in case you think I am squash-hopeless I have several times delivered on a variety of other winter and summer squash. Zucchini just seems to be the bane of my summer gardening existence. And, every time we have to buy one at $2.99/lb (or more) my failure to successfully grow a weed rears its ugly head.<br />
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Stay tuned. I may be the weirdo begging you for your zucchini bounty. I may go down as that selfless, community-minded person who took the weight of what to do with extra zucchini off the minds of my fellow gardeners. <br />
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Or, with this taunting I could end up (finally) with a banner plant.<br />
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Just for the record here are my other Squash plants in this summer's garden.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzT28NatRUmgAosMG3qCtP8hxU6OlJvP0jNZHCFn_wYtvGMNGwRxDEw3JQHD9-Cwcf8-2VcqVf9ss-9tTEQlbBEY8zKetjlAgMAqdjoaZ0NAJhWCIr6I4gaf9qh9bg-VfQHmccg09B-Iw/s640/blogger-image-1015336214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzT28NatRUmgAosMG3qCtP8hxU6OlJvP0jNZHCFn_wYtvGMNGwRxDEw3JQHD9-Cwcf8-2VcqVf9ss-9tTEQlbBEY8zKetjlAgMAqdjoaZ0NAJhWCIr6I4gaf9qh9bg-VfQHmccg09B-Iw/s640/blogger-image-1015336214.jpg" /></a></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-88889967314344027802012-07-03T11:15:00.003-07:002012-07-03T11:15:33.287-07:00Cherry bonanza!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU452LBrSApfgXdH8_nP0_Ehn6ubhsn2Gp2m57hTNtC8VpORzFFNLAnjboY7zLdP0f7Jjh-0f_4gEvNx4RPhyj4UwZPCrxFNA89Vs_sZvpnSmVOlqQP8dE-1zK_5NpXNZH6Z9zKhIixwA/s640/blogger-image-1406744705.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU452LBrSApfgXdH8_nP0_Ehn6ubhsn2Gp2m57hTNtC8VpORzFFNLAnjboY7zLdP0f7Jjh-0f_4gEvNx4RPhyj4UwZPCrxFNA89Vs_sZvpnSmVOlqQP8dE-1zK_5NpXNZH6Z9zKhIixwA/s320/blogger-image-1406744705.jpg" width="239" /></a>We kicked off the canning season this past weekend by making cherry rhubarb jam (<a href="http://mypantryshelf.com/2012/06/13/cherry-rhubarb-jam-low-sugar/">recipe</a>).<br />
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We chose this recipe because it is a low-sugar one, and because the cherry rhubarb combo seemed a little off the beaten path as opposed to the usual rhubarb combo a.k.a. Strawberry. (A special thank you to Jessica for the rhubarb.) <br />
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The most labor intensive part was pitting close to five pounds of fruit, but we had some good tunes on, and Mark was making some green chile and pork stew so I had some good company.<br />
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As if that weren't enough, I also decided to make a cherry clafoutis for dessert and Mark made a spinach pie. So, tonight we will eat like kings - a cup of stew followed by a piece of spinach pie and to cap it off a slice of clafoutis.<br />
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A good day indeed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gn6FItQxZVrjB5jiRPT4kt2KH9VZRtw8EgD5xAB7PwxEuTPC3iULd1invNSO4Uh8ETAPaeaqoyiOX-3IxAQiY9xkE1ChW1-Hwwe-qj55j2G4Vwum6VJL7CrEmzKHMTtvuigane319uQ/s640/blogger-image--1576069235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-2790064460123182622012-06-21T20:56:00.000-07:002012-06-21T20:56:07.165-07:00Good bye favas, hello summer bounty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpbJsMHqK4oWQnQIT5w7g_6XkgPrStJuL6vZWZEVQrXaF_JXxsLv1ZDFHYoxZPb_6rieJDn2ENyNR2t74QYl0qyS2diy_JUITrKX08hDa9lOBSLA3m231xT6hWDlbM6FSSlDp2XCs5Bw/s640/blogger-image-1808909349.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpbJsMHqK4oWQnQIT5w7g_6XkgPrStJuL6vZWZEVQrXaF_JXxsLv1ZDFHYoxZPb_6rieJDn2ENyNR2t74QYl0qyS2diy_JUITrKX08hDa9lOBSLA3m231xT6hWDlbM6FSSlDp2XCs5Bw/s320/blogger-image-1808909349.jpg" width="252" /></a>We recently harvested the last of our favas. I blanched and froze them since the previous bunch was greeted by Mark with "I don't think I can take anymore right now." <br />
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To his credit, Mark made a fabulous meal with the second to last bunch - spring inspired risotto.<br />
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So, out with the favas, and in with soil amendments and seeds for the the summer garden. <br />
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This year, the troughs are planted with squash, tomatillo, egg plant, basil, yellow beans, carrots, radish, lettuce, cilantro and beets. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKJp2pqchG7Au9J_QEZUxyxbwSy4w7VOz-vHGR1GgbnX_UCcZnZFRiovCdP4DZ7ahV8Kp_6A4crdRaTwuDvwGEA2bKJe4smRO_BouNo_9lSEsW50FHXYx5FRwCWNw_upXam7xRJtAlyY/s640/blogger-image-2110243241.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKJp2pqchG7Au9J_QEZUxyxbwSy4w7VOz-vHGR1GgbnX_UCcZnZFRiovCdP4DZ7ahV8Kp_6A4crdRaTwuDvwGEA2bKJe4smRO_BouNo_9lSEsW50FHXYx5FRwCWNw_upXam7xRJtAlyY/s320/blogger-image-2110243241.jpg" width="239" /></a>The great thing about interplanting is that you can plant things close together, and with a little practice or planning you will know what to plant next to one another. That way you can capitalize on the space that you have, which when limited, takes on a level of importance in your garden's design. For example, I have radish and lettuce interplanted among the tomatoes and squash. By the time either are big enough to take over, the radish and lettuce will be ready to harvest. <br />
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I am also planting pickling cucumbers on a tomato cage trellis this year instead of a chicken wire one. I think, at three to a cage, the will take less room. We shall see.<br />
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In the west side bed we have a variety of tomatoes, peppers, cucumbers, Chinese yard long beans, radish, water cress and summer squash. We've had success with smaller peppers in the past, so that is what we've selected to grow again.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DdC6djKVEcCyz1DaPRwkx7KEDfH5DlkCgG5B-DbuSq98mAsAATdqYWQaWuxE1_B12b9Zq4gVpi4-Jo5UjXkDjbvbwKluFPLywk96crEKObOhihsTTA7U5dBet2YLFAgd_jiMAwCzRxM/s1600/blogger-image-1525412824.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DdC6djKVEcCyz1DaPRwkx7KEDfH5DlkCgG5B-DbuSq98mAsAATdqYWQaWuxE1_B12b9Zq4gVpi4-Jo5UjXkDjbvbwKluFPLywk96crEKObOhihsTTA7U5dBet2YLFAgd_jiMAwCzRxM/s320/blogger-image-1525412824.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used small sticks to mark out the one foot rows of beans, basil and carrots.</td></tr>
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We are also growing blueberries, nectarines, and cherries in pots. The latter are an experiment, so time will tell their success. At $14 a pop at Lowes they just had to come home with me earlier this spring.<br />
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<tr><td class="tr-caption" style="text-align: center;">Blueberries - both bushes are full of berries this year.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DdC6djKVEcCyz1DaPRwkx7KEDfH5DlkCgG5B-DbuSq98mAsAATdqYWQaWuxE1_B12b9Zq4gVpi4-Jo5UjXkDjbvbwKluFPLywk96crEKObOhihsTTA7U5dBet2YLFAgd_jiMAwCzRxM/s640/blogger-image-1525412824.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-53587394091849309222012-06-04T17:03:00.001-07:002012-06-04T17:26:29.037-07:00Festival of flowersAs a Portlander, I am not much of a Rose Festival fan. But, one aspect of the festival that I am totally behind is the Festival of Flowers (FoF). <br />
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Basically the FoF consists of temporary installations of potted plants. The largest arrangement is in Portland's living room, or Pioneer Courthouse Square, but if you look around over the next 2 weeks you will find them in other spots around downtown.<br />
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Beautiful!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vBq7RT3E26FVehpOtHkW_XjJ2BeIwxScPFoYecI9YeEqsrAPh_SBOzYVee5txqorNEzU2PvFKb6kR-_YfPXTdgioWdSx0w6qhsi3Tn9_C9NX4b18UZvwgbUGudOVRci3PPRWMCnp-rw/s640/blogger-image--1170380781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vBq7RT3E26FVehpOtHkW_XjJ2BeIwxScPFoYecI9YeEqsrAPh_SBOzYVee5txqorNEzU2PvFKb6kR-_YfPXTdgioWdSx0w6qhsi3Tn9_C9NX4b18UZvwgbUGudOVRci3PPRWMCnp-rw/s640/blogger-image--1170380781.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKZTFtH4wVEPU6DdkiwOitSPGS66JkJq5yrqvgOPWM3FlUHp26hQ92NIsM64p_GZU693cMVFEnZG98JUYosEigT9jym_lVKLvDCGYB4Q2fVFaY1Q1JLd_WzUq4-sQce3aM8B2zxLLSSQ/s640/blogger-image--1984474272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKZTFtH4wVEPU6DdkiwOitSPGS66JkJq5yrqvgOPWM3FlUHp26hQ92NIsM64p_GZU693cMVFEnZG98JUYosEigT9jym_lVKLvDCGYB4Q2fVFaY1Q1JLd_WzUq4-sQce3aM8B2zxLLSSQ/s640/blogger-image--1984474272.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiYi2zTianjmTzXVHcqwrP_PQzn2Lt9HrpbOAx4UwZK3DUlx-xCz7Pft3-Z7Xk_XJuVPG0z8Rg34D9HCIlHy8vHc-qRRcBdih3nW8-NzW_jSS84c_Wc-k7K0b5fw1kerx9nYxc-pQCXA/s640/blogger-image-2124462539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiYi2zTianjmTzXVHcqwrP_PQzn2Lt9HrpbOAx4UwZK3DUlx-xCz7Pft3-Z7Xk_XJuVPG0z8Rg34D9HCIlHy8vHc-qRRcBdih3nW8-NzW_jSS84c_Wc-k7K0b5fw1kerx9nYxc-pQCXA/s640/blogger-image-2124462539.jpg" /></a></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0tag:blogger.com,1999:blog-2864276600700107691.post-81959518667042096602012-05-25T18:18:00.001-07:002012-06-06T10:12:33.894-07:00Ultimate springtime meal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc26s2hTTg1ZacT2DSQDr1Td7jKk6eXVievAv7XJj8u-6O8IhhZXW8oWcQUmF6KKwmdYF8WKT5688lG4f5mGvFCFZbtc3OMFseTdkCFVPhAoOVJ6SZNQ3vdJbu5rbzWgG6z9bjty54gY/s640/blogger-image-55570673.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc26s2hTTg1ZacT2DSQDr1Td7jKk6eXVievAv7XJj8u-6O8IhhZXW8oWcQUmF6KKwmdYF8WKT5688lG4f5mGvFCFZbtc3OMFseTdkCFVPhAoOVJ6SZNQ3vdJbu5rbzWgG6z9bjty54gY/s320/blogger-image-55570673.jpg" width="239" /></a>We are off to the coast for the weekend. We arrived to bright sun and are enjoying my father-in-law Tony's "world famous" negronis while shucking our first batch of favas from the garden. <br />
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Mark parboiled the favas and lightly mushed them up with lemon juice, olive oil, Parmesan, salt,pepper and a sprinkling of thyme. Spread on a piece of lightly toasted bread, these spring gems were a great start to our meal!<br />
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Also on the docket were new potatoes that were slow butter poached with leeks from our garden and time, er thyme and spring salmon slow roasted at 225 until moist, tender and delish with lemon butter dill sauce.<br />
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All followed by a fabulous strawberry rhubarb pie from pieku - yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5upYOg_GN89Wt_zy1t0DZRA4c_UhSHTVQ_ailti-ImLA-L4EEJ_CW0QFkh4ySu1jc-NyMWXSxYd9r3mrYMoscfEt9CQ2iSDlkOARUSyMgETY0KXMetW8Zsntg2KO2J21qLhkafh_wuzo/s640/blogger-image--2046270126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5upYOg_GN89Wt_zy1t0DZRA4c_UhSHTVQ_ailti-ImLA-L4EEJ_CW0QFkh4ySu1jc-NyMWXSxYd9r3mrYMoscfEt9CQ2iSDlkOARUSyMgETY0KXMetW8Zsntg2KO2J21qLhkafh_wuzo/s320/blogger-image--2046270126.jpg" width="320" /></a></div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com1tag:blogger.com,1999:blog-2864276600700107691.post-13503695199654515352012-05-24T11:27:00.002-07:002012-05-24T11:27:53.177-07:00Not everyone will make the team<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzNztFc9XpOjJ0MCTivRkSLR9j3FCoPDLx6Jyqu7H3Q8BSd6qW_CqaO7t7PaoZtpR602zl2umUWr5j31nC1cktx0JIxK-ZAa20aLEUSgI9uPrXe3BaQ1PPuhOpWTa6a8U4hZGXOiiSLA/s640/blogger-image-869886316.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzNztFc9XpOjJ0MCTivRkSLR9j3FCoPDLx6Jyqu7H3Q8BSd6qW_CqaO7t7PaoZtpR602zl2umUWr5j31nC1cktx0JIxK-ZAa20aLEUSgI9uPrXe3BaQ1PPuhOpWTa6a8U4hZGXOiiSLA/s640/blogger-image-869886316.jpg" /></a>I visited Seattle, WA a couple of weekends ago, and while I was there, my cousin's son Andrew had three consecutive try outs for a kid's community-based soccer team. <br />
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It got me thinking. Do I put the plants that make up my garden's team through such a rigorous set of tryouts?<br />
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It seems that the answer is - sort of.<br />
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We are now in our third year with our back yard, and our second in the front. While the original plans of both were mostly painstakingly planned out, they are also definitely punctuated with a spontaneously purchased plant here and there.<br />
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In addition, it turns out that our initial plans included mostly deciduous shrubs and perennials which were specifically selected for seasonal attributes - early or late blooms, exceptional fall foliage, etc. Then winter came and the garden faded into a shadow if itself. To address this, I added vignettes of "winter interest" plants throughout the garden.<br />
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Sounds good, right? Right.<br />
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Except that I didn't remove any of the original plantings, and now it is colossally overcrowded and something must be done.<br />
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In other words, it is time to cut some members of the team. <br />
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<b>Reason 1 for not making the cut:</b> <b>It's not you, it's me.</b><br />
Call me fickle or, perhaps, discerning? But, some of the plants I loved for the garden a year or two ago just don't turn me on like they once did. They haven't changed, but my tastes have.Time to send them packing.<br />
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<b>Reason 2 for not making the cut: You played a good game, it's just someone played it better.</b><br />
One good thing about over planting is that you are bound to actually place some plants in conditions that they naturally will thrive in. Once a plant really starts to thrive, watch out! Everything else around it starts to pale in comparison.<br />
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In this case, it is time to find the under achievers a new home. Preferably elsewhere in your or someone else's garden, but if need be in the compost. (That last option is my least favorite.)<br />
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<b>Reason 3 for not making the cut: Fine doesn't cut it.</b><br />
We have a standard city plot of 50 by 100 feet. As a result, each plant in our garden must bring something exceptional to the game in order to be on our team. Fortunately, I find things about many plants exceptional. Some are subtle, while others are more in your face about it.<br />
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But, if I really think about it, there are several plants in our garden that are just "fine." Not bad, but certainly not exceptional. Time to cut some bench warmers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFlfpbZKYbtEYzUuxTapOL_0S9HDYzEv5_55xhqN6ROSLFEPFSWLBgQWi4TP56YwN90X1Ri7FEGiV-izqLHXQNmH361WDxzn_K0qy3B1OAWA9DVgHnGE8u42EMZQ-khZ3ogLtiCLTOcI/s640/blogger-image-393858109.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFlfpbZKYbtEYzUuxTapOL_0S9HDYzEv5_55xhqN6ROSLFEPFSWLBgQWi4TP56YwN90X1Ri7FEGiV-izqLHXQNmH361WDxzn_K0qy3B1OAWA9DVgHnGE8u42EMZQ-khZ3ogLtiCLTOcI/s640/blogger-image-393858109.jpg" /></a><b>Reason 4 for not making the cut: There is no "I" in team. </b><br />
As it turns out, there are also some plants in our garden that are doing too well. You know the type, overly pushy, singularly focused on themselves, no room for anyone else? The "enough about me, what do you think about me" types? Yep. They've got to go too.<br />
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Speaking of no "I" in team, these Oriental poppies are overtaking my Chinese fringe flower shrub. Though these guys are literally perennial volunteers, they are in a spot I want something else to grow so they need to go!<br />
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</div>Bonny and Markhttp://www.blogger.com/profile/17822220576789224885noreply@blogger.com0