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Archive for the ‘Food Preservation’ Category
Thursday, August 25th, 2016
Boy, are things ever getting ripe. I’m hurrying to get the early tomatoes seeded to save their seeds. So far the early winners this year are: Earlibell, Italian Paste, Morovsky Div, Silvery Fir Tree, and Cougar Red — with Bill Bean crowding in too! Yeah, Don, they are that big; Dad wasn’t stretching the truth. I can’t get a tape measure into the cage where the biggest one is, but it’s about two inches larger than the one I did measure and it’s still green!
Our wild plums are ready to pick and look so pretty hanging in the trees like Christmas decorations. They just glow! I’m making a big batch of plum jam from them this year and saving the pits as so many folks wrote us for them so they could plant some too. (They have to be planted this fall so they can go through winter and come up next spring.)
The corn is simply fantastic! Everything from the rare Burro Mountain popcorn to Will’s Seneca Sunrise sweet corn is out-producing anything we’ve ever had. It must have been all that rain. Now it’s starting to dry up some and we’re really thankful for that. Will’s got hay down and we’re praying the clouds overhead don’t drop you-know-what on it.
The apples are also going nuts! I’m canning like mad and making lots of pies. Our Frostbite is simply over-burdened with fruit and that’s our favorite apple. No complaints there! And the Prairie Magic is loaded with big apples. We love our apples (but we are hoping the bears don’t break down the six-foot fence to get to them). Watch ’em, Hondo!
If you’re looking for a hardy, Zone 3 black raspberry, like we have been for years, try Mac Black from Indiana Berry & Plant Co. 2811 Michigan Road, Plymouth, IN 46563. We bought a dozen last year and they not only survived winter but thrived and are starting to produce great berries. — Jackie
Wednesday, August 17th, 2016
Will and I will be manning our Seed Treasures booth, showing some of the various crops we grow and answering questions as we pass out catalogs on august 20th and 21st. I’ll also have some of my books available for those who wish to purchase autographed copies. I’ll be speaking on gardening at 2 PM on Saturday and speaking about canning at 4 PM on Sunday. We’re expecting a great show as there are many workshops as well as vendors. The Orr Center is housed in the old school in Orr Minnesota, about 40 miles straight north, up Hwy 53, from Virginia, Minnesota. Check out the Orr Center’s website for more information at www.orrcenter.com. I hope to visit with you there!
Yesterday I picked a bucket of Norland apples to can up. They were starting to fall off the tree they were so ripe. Norland is a very productive fall apple. It’s tasty, early to produce and very hardy, but it doesn’t keep. So after giving my friend a pail full, I picked one for us and canned ’em up. I did keep out enough for a pie, of course. I wasn’t so sure how it’d work as it is a soft apple and might not make a nice pie. I was wrong! Although it was soft, it more than made up for it by being very tasty.
You should see our Hopi Pale Grey squash vines. They have entirely taken up the narrow bed they were planted in and are now climbing trees, the fence and the bank next to them. What vigorous vines! And I know they’re loaded with squash, too, as usual. — Jackie
Monday, August 15th, 2016
And because the weather radio had our rain chances at 20% yesterday and it was sunny, Will cut hay. He quit when it started raining two hours later. And by the time he’d gotten home and in the house it rained again. No, make that POURED! Luckily, today (so far) has been sunny and breezy so he’s going out to rake the hay so it can dry the rest of this afternoon and tomorrow until he attempts to bale it. What a year it’s been.
Fortunately, the garden and pastures have loved all this rain! I’ve never in my life seen such crops. I have some beans a foot long and Will’s pride and joy, Seneca Sunrise sweet corn (which the cows ate last summer), has nine-inch cobs that are very fat. And LOTS of them. Our new sweet corn, Yukon Supreme, has shorter cobs, about five to six inches, but is very fat and tasty. We ate some last night to try it. It isn’t super sweet but does have nice old-fashioned corn flavor. It appears the variety needs a bit of stabilizing as we got both bi-colored ears and yellow. But when a sweet corn produces five ears per seed (it stools out with about four tillers, each having nice cobs!) and matures at 50 days, we sure aren’t complaining!
In our big hoop house, the peppers are going nuts. One variety that is super nice is Mt. Etna, an Italian sweet pepper. One plant has twelve big peppers with more coming. And the beans? I can’t walk through the hoop house because of the beans EVERYWHERE on the south end — up poles, clinging to the hoops. Very nice.
Will has been whacking tall grass so he can turn on the electric fence on the east pasture for the cows. He wanted them out of the north pasture so there was NO chance of them breaking into our north garden like they did last year. He’d even put electric fencing around the 6-foot-tall welded wire fence but didn’t trust them. Besides, the pasture was getting a little eaten down. So first we drove them to the small north east pasture, which is fenced with barbed wire. But it’s only about five acres and they ate the three-foot-tall grass down in a week’s time.
Today he got the fence working and I turned the cows out onto the east pasture. I didn’t have to call them twice! Mamba, one of our milk cows, saw me open the gate and started trotting right toward me. She knows the routine and LOVES it when we rotate pastures. She’s always the first out the gate. Smart cow. It used to be Lace, our “wedding cow”, but early this spring, we lost her. She wasn’t a young cow when we bought her five years ago and she had a real bad case of mastitis in all four quarters when she calved last fall. With the help of friends, we treated her for weeks and finally stopped the mastitis. But I’m sure it stressed her body. We were sure sad when she died and I think of her every time I go check cows. She was the best cow I’ve ever had. — Jackie
Pictures of our homemade backhoe for Reg
This is the backhoe we bought for $300 from our friend, Tom. The front is an Allis Chalmers tractor with a trailer hitch in place of the front tires. The seat is on backwards for the hoe operator. The hydraulics run off of the “tractor.” Instead of two big rear tractor tires, there are four heavy-duty truck tires to lower the backhoe and support the weight while digging. The hoe has outriggers run by the hydraulics to help steady the rig while digging.
It ain’t fancy, but hey, it works! I’m sure if you have any questions, Will would be happy to help. — Jackie
Thursday, August 11th, 2016
By the grace of God, we got another 18 big round bales up before the rain. That brings our total this year up to just under sixty bales. Now if we can just get the rest up…
I made a huge batch of mustard bean pickles out of the last bucket of Provider beans. Boy, did they ever turn out great. And since I overestimated how much vinegar/spices/sugar I’d need I canned up the leftover sweet and sour sauce in half-pint jars. My “mistake” let me have all this ready-on-hand sauce to dip chicken, pork, and fish in as well as to pour over chicken and pork roast as a glaze. (It really isn’t too mustardy … rather like hot mustard sauce without the “hot.”) We love it.
Our beans are producing like CRAZY lately. I planted more than 27 different beans this year on three gardens. Some are yellow, some green, some dry, and others snap. Many are multi-purpose. All are doing excellent both in plants and the beans they’re making. We’re especially excited about a pole bean, Folsom Indian Ruin, which I was given while living in New Mexico. A neighbor knew we loved heirloom seeds and brought me a sample he’d found in a clay jar in his cow pasture, in the rocks of an Indian ruin. They’d been sealed with pine pitch and his son, who went to school at the University of New Mexico, took one and they carbon dated it back to 1,500 years! Some of those beans actually germinated!
These are a huge bean. The pods are like Kevlar so you couldn’t eat them as snap beans but the young beans are tender and make great shelly beans. As a dry bean, they are also tasty and swell up nearly the size of a ping-pong ball! (You have to mash them or slice them to eat them.) We’re so tickled to be able to pass them on this year as our row of beans are simply going crazy with both blossoms and pods. Actually, I’ve NEVER had so many blossoms on a bean in my life! Talk about production. No wonder those ancient Native Americans took the trouble to store them so well — Jackie
Tuesday, August 9th, 2016
Haying has been difficult. We’ve been having significant rain every three days or so. Not half an inch or less, it’s been 2 inches, 3½ inches (and more) at a time. The hayfields never dry out well. But just lately we have had four days with no rain so Will is out raking hay today. We’re praying the standing water in the field has gone away and that it doesn’t rain before he can get the hay dried and baled.
But all this rain has made our garden boom. This year I only planted one double row of Provider green beans, our standby canning bean. Yesterday I picked a five-gallon bucket full from one side of that fifteen-foot row! And the same today. So yesterday I canned up green beans and today it’ll be mustard bean pickles, our favorite pickle of all.
For our seed business, we planted 26 different rows of beans. Some are pole beans; some bush. Wow, are they producing too!
Three of our favorites this year are a yellow pole bean, Monte Gusto; a yellow Romano-type pole bean, Gold Marie Vining; and a green multi-purpose bush bean, Magpie.
Monte Gusto is covered with ten-inch-plus long, narrow, round beans. I can’t wait to try some tonight for supper.
Gold Marie Vining is so beautiful. It’s also very productive and the long, flat beans are super pretty and tender; I ate a few raw. Very sweet and crisp.
Magpie simply blows us out of the water with its productivity! It is covered with refined green beans and blossoms, and I do mean covered. We’ll also eat a few to try out the fresh eating potential, which I think will be wonderful. But Magpie also makes a beautiful, tasty dry bean. It’s refined and has gorgeously marked black and white beans.
The first tomatoes are ripe so I’m thinking bacon, lettuce, and tomato sandwiches tonight. Mmm, can’t wait. — Jackie
Monday, August 1st, 2016
We still haven’t seen three days in a row without rain! We listen to the weather radio several times a day, plus watch the local weather on the news, hoping for the window of dry weather to make hay in. We were supposed to have that window so Will hurried out two days ago and cut a field of hay. Well, yesterday they changed their minds and called for rain this afternoon. Okay, we’d bale this morning after the dew was off. We woke up to not only dew but also a bank of black clouds. Will went over anyway and decided to bale out of the windrow to save time because rain was definitely on the way. You could smell it coming. He got one bale done then it started to sprinkle. He quickly got another when the bottom fell out of those clouds. Yep, it poured. It’s kind of finished but they’re calling for more rain for the next few days. We’ll get ‘er done one way or another.
I’ve got to tell you about a wonderful canning tool I’m using. At the Dallas Self-Reliance Expo, Cecilia Chavez stopped by the BHM booth to show me the beautiful canning funnels she makes out of pottery. A lot of people, me included, don’t really like using aluminum or plastic canning funnels but up until now there has been no choice. I brought home one of the amazingly beautiful funnels and have been using it ever since. Mine fits wide mouth jars and is so pretty it doesn’t sit in a drawer until I use it. It hangs up with my baskets so everyone can see it. If you’d like to check them out, contact Cecilia at firstname.lastname@example.org.
Our gardens are doing fantastic and I have Provider and some other snap beans ready to eat and can up. Our young cherry trees are starting to bear this year. Both Carmine Jewel and Evans Bali cherries are giving us plenty of snacking cherries but not enough yet to can up. Although they’re “tart” cherries, we find them pretty darned good to eat.
My lilies and daylilies are blooming their heads off and we enjoy walking through the yard each morning to see “who” is blooming today. As you can see, Hondo doesn’t share our enthusiasm for flowers! I especially love the Wonder Of It All from Dancing Daylily my favorite daylily site to go toonline. (www.dancingdaylily.com) Becky and her husband have tons and tons of exceptional daylilies at a reasonable price. I’m so excited when a new variety blooms. (And daylilies ARE edible for those of you who spurn “flowers”! If you could bear to eat one…)
Thursday, July 28th, 2016
But the bad news is the hayfields have standing water on them and we have two fields down and rained on. Sure, it wasn’t supposed to rain — so the weather radio said. But we got an inch. Will said it’s like haying in a rice paddy. Now we’ve got a few dry days and we HOPE we can get that rained-on hay raked and dried to bale on Saturday. We’ll see…
Our domestic high-bush blueberries are beginning to produce although they’re only about two feet tall. The deer nibbled the tops off two years in a row because someone left the gate open. Our Patriot blueberries are the size of the end of my thumb! I picked the ripe ones and added them to those given to me for my birthday by my friends Dara and Robin, and canned them all up yesterday. I ended up with eight pints of wonderful blueberries — translates to four big blueberry pies!
Just a note for you who haven’t yet read my Western novels, Summer of the Eagles, Autumn of the Loons and Winter of the Wolves; there’s a drawing for four copies of Summer of the Eagles, signed by me, on Goodreads. Here is a shortlink that will take people to the giveaway page: http://bit.ly/2azFPYs Here are a few customer comments from Amazon, where Eagles has a 5 star rating out of 91 reviews so far:
“I cannot recall the last book that I read that I just thoroughly ENJOYED anywhere near as much as this one. Great characters, quick pace, plenty of action, a good old fashioned western with a twist.
This is an authentic tale and just a ripping good story. A genuine “western” with good guys and bad guys and the good guys are actually admirable and worth cheering for.” wiseterrion July 14, 2016
“Absolutely wonderful — I read all three and hope there will be more coming … don’t want to give anything away but I love how Jackie views fathers and how important they are and Jess embodies the kind of father we all wish for.” Nancy
“I could not put it down! I was taken from my Iowa town and was riding along, on the horse. I just enjoyed reading the book, and ready to start the next one, as soon as I get the garden planted.” Flip Osan
Thank all of you who have purchased my Westerns and reviewed them on amazon. Those reviews do help! — Jackie
Wednesday, April 27th, 2016
I know you mostly handle questions about growing, canning, and eating plants, but I need to know how to get rid of them for more than a few weeks. I have a gravel drive about 250 feet long that has big grass patches that look better than my lawn. I have tried everything to get rid of them. Vinegar, salt, combination of the two, pulling. Nothing seems to work. Any ideas?
New Deal, Texas
Unsightly weeds and grass can sure look ugly where they’re not wanted. And using strong chemicals such as Roundup are to be avoided if at all possible due to the effects it can have on your soil, leaching into adjoining soil and water. Vinegar would work IF it were strong enough. Unfortunately, table vinegar is not acidic enough to kill stubborn grass and if you put enough salt on it to kill it, the adjoining soil would be damaged and your drive would have ugly patches of bare ground along it.
There are several natural compounds that do work, however. One I’ve used with good results is BurnOut. I bought mine through ARBICO Organics. One thing I’ve found is that once you’ve used any natural treatment, you have to keep watch on the area for regrowth. When it starts, immediately treat again. A few thorough treatments and your problem is gone for good. — Jackie
I have an abundance of ramps this spring. I found recipes for pickling them, but it is only for refrigeration. Can I pickle and water bath them to preserve some? What about freezing? Love your articles and knowledge!
Ramps (wild leeks) are a wonderful wild food many folks collect each spring. Yes, you can pickle them. Simply bring your pickling brine up to boiling, add the ramps (bulb only), and bring back to just boiling. Place ramps in hot jars leaving ½” of headspace. Ladle on boiling brine, leaving ½” of headspace. Water bath for 10 minutes.
Ramps also freeze well but only freeze the bulbs with the roots snipped off. They also dehydrate very well by just snipping off the leaves and roots, then slicing the white bulb in narrow rings. Dry until they feel like paper and store in an airtight container.
Be sure to leave many ramp plants in the area you harvest as you don’t want to cause them to go extinct from over-harvesting. Luckily, ramps are, well … kind of rampant and often form large beds. — Jackie