Edibles '11 chapter 2

wOw 1lb 25oz

I named it Fugley

I don't see the point in this race to produce the hottest peppers. Cannot do much with them, except make weapons.

My son's co-worker is growing the Naga this year. He brought one to work and Nate says it looks just a cobra (hence the name). This is the same fellow that's been entertaining everyone with his jolokia chili for the past coupla years. I haven't tried it myself but apparently it is legendary.
Ingrid

Strange tomato, Sherrie! But it's red, which is NOT what mine are....slowest tomato season for me ever!

Our local farmer's market puts their funny looking produce on the counter...I need to get a pic of the eggplants, they are very "happy"

Tomatos coming out my ears. The 1st to turn is called Slicers.

Hot peppers are just like any hobby. I do it just so I can say I grow the hottest pepper in the world. I get some suckers to take a bite. Now that is called Entertainment.

Yay! I finally got tomatoes! Picked a bunch for the house and ate just as many while doing it. Only one Brandywine so far, but it was huge. Lots of Sweet Million and Sungolds. To my surprise Fourth of July was not first this year, but at least not far behind.

And of course pattypan squash up the kazoo...

Pam

Congrats! Been enjoying the first blackberries here.

Victor, don't go by the yellow on the bottom of the melon...we did that yesterday and it needed at least another week to 10 days.

OK so now what do we look for? I almost picked one yesterday.

I'd wait....we usually wait until the vine starts to deteriorate some.

Can I just say that the Sweet Treats cherry tom is the best cherry - perhaps the best tomato- I have ever eaten? These are coming in one or two at a time right now but I am looking forward to each one. This will be making the permanent list I think.

Ingrid

Okay - thanks.

While babysitting the kids yesterday, we found a nice supply of raspberries on plants that were in the ground only a few months.....when we told Garret's inlaws, they were totally surprised....the berries were wonderful....no beetles on them!

I think I have had 1 raspberry this year so far. :(

Weather or culprits?

Weather and (so I was told) some wasp that kills the top of the branch where the berries are.

Never will do 89 tomato plants again. At this point I need a hedge trimmer. 8 feet tall falling over and no way to pick them up . Even Jim said there is no way he can lift the plant alone.

I am done, will not do it again and at this point arghhhhh

You're a trouper, Sherrie! Wait until next spring.....you'll have the tomato bug once again!

1st batch of Cherry Toms. Look lower right :-) Yes it is.

Nope never 89 plants again. I might do 20 and will NEVER space them 2-1/2 feet apart. Go 3 - 31/2 so you can have some room.

oopsie

Sherrie, Nice batch, but I betcha you plant a zillion next year too. Patti

Sherrie, I know about the 8 feet tall. The hang tag may say 24-36 inches, and our are growing and fruiting on their way to heaven.

Most of the trellises are 6 feet high, and we've 2 that are 80 inches. Between the tying up and the deer/bird netting, it is hard to keep up.

My second crop of beans is flowering....hope it's better than the first....very disappointed with small, curly beans!

Just picked (and ate half of) my first Black Krim. Also 3 cukes and a summer squash. Tons of beans on bush and trellis but skipped them for today. Romas and chiles are turning red, and I'm going to need to start eating more eggplant.

Ingrid

Or you can preserve it in oil......

Tell me more, Robindog?

Ingrid, here's my aunt's recipe from many years ago......Peel eggplant, & cut into slices. Add to 1/2 cup water, 1/2 cup vinegar, 2 TBLs. Kosher salt, and 1 green or red diced pepper. Let stand for 24 hours, weighted down. Squeeze out all moisture, cut into strips......in container add 1 garlic clove, oregano to taste....cover with olive oil & refrigerate.

Looking Good Sherrie!!!!!!!


I have a VERY happy Bunny!!

Very happy Hubby too....he picked off all the blossoms on his pear tree but 2. He wanted it to grow stronger but couldn't resist letting 2 go. Of the 2 blossoms, one took and DH has a pear! LOL

Took a bag of cucumbers to the vet last night. Not enough passerbys to give cucumbers to - now resorting to driving them long distances! LOL!

Thats it, no more canning plain tomatoes. Spend you time washing, peeling, cutting in 1/2 and packing the jars and then you got 2 inches of liquid. Going back to salsa and other stuff.

The oil & vinegar & garlic sounds like what I did with jalapeno peppers 3 year ago. Its called The No Boil receipe. It sounds scary but in fact I just used the last 2 jars in the last couple of months.

I am not sick or dead yet.

I think it's OK in the fridge for a couple of months....

I'm psyched about the eggplant. Will definitely try it - maybe with habaneros too, now that you bring up peppers. How much eggplant for your aunt's recipe Robindog?

Sherrie I have a friend who cooks all of her tomatoes, including (many) cherries into sauce and freezes it. She has one of those skinner/grinder gadgets. I think she's nuts but she makes a great sauce.

Somewhere on here I read about slow roasting cherries and I'm liking that route better. Eating tomatoes I usually just throw whole into the freezer when I run out of things to do with them.

Ingrid, the recipe was for one large eggplant....

I tried again canning tomatoes. Yesterday I got 7 quarts but there was too much liquid in them to satisfy me. So I went out and bought a bigger pot so I could do more. Now I only got 5 quarts but not so much liquid. Thats it NO MORE canning tomatoes. Well maybe I will try stewed tomatoes in Pints I am going to borrow my friends pressure cooker.

Something has to turn out better with Tomatoes !!!!!

Sherry, Do you put them through a food mill first ? We use a Victorio food strainer for making our red sauce each August. Not enough ripe tomatoes yet to make sauce, but lots of other goodies. Good eating days are really here finally. Patti

No, whole tomats and I have not done it since 2008 so maybe I have lost my touch or my mind? It seems like if you add one thing other then tomats, vinegar and salt it has to be pressure cooked, not water bath. Is that not true? And if so why is there no receipes in the Ball Blue Canning Book? Tomorrow I am going to drive to the next town over and borrow my friends cooker.

PS: Nice haul Patti