Harvest Season

It’s that time of year when it seems like everything is getting ripe and needing to be put up for the winter. My goal is to eat as much as possible from the garden year round so I focus on preserving, primarily canning and drying.

Last week was tomato week. I canned about 40 quarts of chunky tomato sauce made by putting the whole tomatoes in a food processor and blitzing into very small chunks. It saves having to skin them all and the skins just disappear in the final product. Next they get cooked down to about half their original volume by putting them in an open turkey roaster in the oven at about 200F for about 12 hours. The long slow dehydration really gives them an intense dried tomato flavor and by doing in the oven they never burn.

Since I had a ton of jalapeño peppers and onions I decided to make salsa and used another batch of sauce to make 28 quarts of salsa that came out incredibly tasty.

It’s supposed to get up to 90 today, possibly a record high for us, so I’ve got the dehydrator going full of Asian pears. They’re really nice dried in the middle of the winter and the heat will make the dehydrator work a lot faster.

Here’s a picture of some of my Sunshine squash. What a great plant! Very productive of these nice sized beautiful squash. I understand they’re the product of more than 20 years of breeding work and it definitely paid off.

 

 

 

 

This is an experiment for me. I always wanted to try Fall potatoes but seed potatoes can’t be found in August. This year I saved enough of my own potatoes from last year to plant a couple of rows the third week of August. One variety didn’t grow too well but the German Butterball are looking great. The seed potatoes had been pretty neglected and were on their last legs so I’m pleased so far with the results. I have a couple hundred pounds of potatoes I harvested last month in storage but new potatoes for Thanksgiving Would be great.

This is a Kalura lettuce plant busy producing some of my seeds for next year. Lettuce is an easy plant to save seeds from and this is my favorite spring romaine. I try to save as much of my own seed as possible but I always end up spending too much money on new varieties to try. Gardeners are as bad as golfers who are always buying new clubs, hoping that the new ones won’t hit the ball into the rough like the old clubs do.

 

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