It’s that time of the summer, when the harvest threatens to overwhelm. And since I’m not going in to the office, I have no one to share with.
I stopped weeding a few weeks ago, because once the weeds start going gangbusters, there’s really no point. They flower or do whatever they do to seed, then die. It’s just really messy-looking. Here’s a shot of our lovely giant ragweed in the raspberry patch.
Here you can see the marigolds are blooming now, along with the dill and cilantro (white flowers). The pumpkin covers its corner of the garden and is creeping along the edges.
Hubs cut down the foxtail grass that was challenging the tomatoes to see who could grow taller. Looks good, except now I can see how the tomatoes are bending under the weight of their fruit. And the blight is attacking them. Crossing my fingers I get lots of red tomatoes before the plants succumb completely.
First, pick the cucumbers. When you have enough to fill seven quart jars (because that’s what fits in the canner), it’s time. Wash the cukes, gather dill, and ready the “secret ingredient” — jalepeno peppers. I like to add a half (or 2 halves) to each jar for a little kick. Load the canner, mix up the brine, and away we go!
What follows is a marathon of jamming as many cucumbers into each jar as possible, adding brine, and processing. One seven-quart batch usually takes me a couple hours from washing cukes to processing. The last round I did I managed to process twice, so a dozen quarts (because I had enough cucumbers for that many quarts).
I’ve done 4 batches of pickles, and two batches of pickled green beans (because I can only eat so many and our freezer is, well, not exactly empty).
Ugh. Note to self: no pickling next year. Do NOT plant pickling cucumbers. Repeat, do NOT plant pickling cukes. Just plant those nice snacking cucumbers.
This week we also kicked off our first tomato harvest with BLTs. I love BLTs! Unfortunately, the bacon runs out, but thinly-sliced and crisp-fried Spam is a nice substitute. When we get enough tomatoes I’ll make some pico de gallo, cuz that’s what you do with garden-grown tomatoes, cilantro, peppers, and onions.
Now, if I can get some writing done amid all this garden stuff, I’ll be doing well 😀
Happy Writing!
August 15, 2020 at 6:38 am
Your garden is amazingly pretty even with the weeds. Homemade pickles . . . yum.
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August 15, 2020 at 4:30 pm
Thanks, Priscilla! I always remember my mom’s homemade pickles. I don’t think mine are as good (nothing’s ever as good as Mom’s, right?), but they’re still good.
Have a great weekend!
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August 15, 2020 at 6:47 am
One does tend to forget, when planting a garden, how much work the jamming, pickling, etc is. You are doing a great job, Julie, and I did enjoy reading about your gardening successes.
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August 15, 2020 at 4:32 pm
Thanks, Roberta! So many people seem to enjoy the “jungle”; they can’t, for whatever reason, have a garden of their own.
Have a wonderful weekend!
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August 15, 2020 at 7:05 am
Your garden looks so bountiful, Julie! And all the work you’re doing preserving and jarring is amazing. You know, if your Muse got off his tailbone and helped out, you’d have more time to write. Think he’d do that? 😉
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August 15, 2020 at 4:36 pm
Thanks, Margot! Heh, now THAT’S an interesting picture, my Muse helping 😀 😀 I have a feeling he would conveniently find an excuse to go on a pub crawl.
Have a great weekend!
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August 15, 2020 at 8:13 am
That’s a lot of pickles. How long will it take for you and your family to eat all of them?
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August 15, 2020 at 7:16 pm
Well, now that the kids are out of the house for the most part, it’ll take longer, but we’ve still got a few quarts left from the pickles I did a few years back, which was about, erm, 5 doz quarts, I think. These will probably last a couple years.
Have a great weekend, Neil!
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August 15, 2020 at 10:22 am
I love the energy. My sister sent me similar pictures of her garden and canning/jarring. What fun.
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August 15, 2020 at 7:18 pm
Energy, yes. Fun, weeellll, in a way I suppose. It’s fun to say, “Oh, we need an onion? I’ll be right back,” and head out to pick an onion. Spending a couple hours shoving cucumbers into glass jars, hmm, let’s just say I can think of funner things to do 😀
Have a great weekend, Jacqui!
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August 17, 2020 at 9:53 am
Well, I was only there for the jarring! And the snacking. Worked nicely for me!
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August 15, 2020 at 10:52 am
Unfortunately, the bacon runs out, but thinly-sliced and crisp-fried Spam is a nice substitute.–I sent this to hubby. He bought roughly 8 or 9 cans of Spam, or a Spam knock-off, at the start of the pandemic for fear of the apocalypse. Now I don’t know what to do with it all.
I wonder if any other commenters on here want to take bets with me on whether or not you will actually manage to NOT buy pickling cucumbers next year… 🙂
Hello, Zoey, my darling. Meow mew mew meow!
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August 15, 2020 at 7:24 pm
Ha ha! Now you need nice ripe tomatoes to go with your Spam-L-T 😀 When I was a kid (back when Spam was cheaper) we used to dice it up and put it in our Kraft mac and cheese (because hotdogs just weren’t quite right 😉 )
Heh, as for cucumbers, now that I found the nice snacking ones, I won’t feel compelled to plant pickling cukes (and no, I’m not crossing my fingers behind my back)
Oh, man, my son brought his kitten over last week. And of course, just like when I met my blogging friend in real life, I forgot to take pictures. She is a cutie! And tiny! And Zoey did not like having her anywhere near. My son has his second kitten now, but he hasn’t brought the two of them home yet. Maybe next week.
Zoey says hi!
Have a great weekend, Betsy!
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August 15, 2020 at 11:17 pm
Spam and mac and cheese—that sounds like a winning combo.
Thank goodness for snacking cukes. Sounds like a major time saver!
Oooh, kitteeeennnnn!!! Next time he comes with both, pictures, woman! 🙂 🙂
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August 15, 2020 at 11:54 am
You get an amazing bounty, Julie:) I used to watch my grandma can cucumbers and relish. I always say I’m going to but never get around to it. Nothing quite like home garden canned! Have a great rest of the weekend.
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August 15, 2020 at 7:26 pm
I used to watch my mom make pickles and can tomatoes. One year she made tomato soup and canned it. Soo good! But a lot of work. Still, soo good 😀
Have a great weekend, Denise!
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August 15, 2020 at 3:43 pm
Lol. You’ve been busy, Julie! It’s a lot of work, but how rewarding to eat food that you grew and canned. I’ve been freezing green beans and giving away lettuce, cucumbers, and zucchini by the bushel. Lol. My daughter finally told me to stop bringing over bags full of vegetables. It’s a great time of year. 🙂
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August 15, 2020 at 7:28 pm
LOL! Let me guess, your daughter doesn’t have a garden because you bring stuff over anyway 🙂 That’s the best kind, you know: fresh garden veggies without the garden 😀 I think I eat more veggies this time of year than any other.
Have a wonderful weekend, Diana!
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August 16, 2020 at 1:09 pm
She lives in an apartment. I asked her if she wanted another giant zucchini yesterday and she said “NO!” Lol
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August 17, 2020 at 4:57 am
Jalapeños in pickles sounds AMAZING. I may go get some cucumbers just to try that.
A bounty of tomatoes in my family always resulted in lots of marinara sauce. Can’t complain about that. But pico de gallo is also delicious.
You’ve got a lot of delicious and healthy snacking ahead of you!
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August 17, 2020 at 5:06 am
Yes, but those Doritos are still so snack-a-li-cious 😀 Jalapenos make nicely-spicy pickles. I’ve been adding them for years. This year I got through three batches of pickles, and as I’m working on #4, with hubs being very helpful by prepping the veggies, he says: did you check the jalapenos? Here’s the thing, sometimes our jalapenos are OMG-hot, and sometimes they laugh and say “fooled you! we’re not hot at all”. And of course you can’t tell until you taste them. Yeah. So I taste one. Then another. Not hot. At all. Sigh. So, this year my pickles may not have that “kick”. Oh well.
Hubs makes great spaghetti sauce, but daughter loves pico de gallo, so every year I start with pico de gallo, then if/when we get a lot of tomatoes that need to be used, I turn it over to hubs 😀
Have a great week, Staci!
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August 17, 2020 at 5:43 am
The heat of peppers can be disappointing. We add a ton of red pepper flakes and cayenne to a lot of our food here. Nothing beats the heat you get from peppers, though.
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August 17, 2020 at 8:59 am
WP won’t load the “like” button for me, but I definitely like this post. Wow, is that a LOT of cukes! I can’t imagine doing all that pickling. On the other hand, I envy you the BLTs with those home grown tomatoes. I use Dijon mustard instead of mayo (yeah, I’m weird), but otherwise there is little that beats a fresh BLT. What an amazing harvest, Julie!
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August 21, 2020 at 7:50 pm
I finally drew the line for pickling. I did a double batch earlier this week, then hacked back the cucumber vines. Whew! Oooh, Dijon mustard. I’ll have to try that 🙂 I made some pico de gallo the other night with fresh tomatoes, onions, and peppers. Yum!
Happy Writing, Mae!
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August 18, 2020 at 3:04 am
I used to love pickling cukes but now, without a garden, don’t bother to pay the prices. I will make tomato preserves next month, yellow tomatoes, one red, sugar, lemon and oranges slices and stick cinnamon. In the middle of winter, on a slice of toasted homemade bread…yum!
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August 21, 2020 at 7:52 pm
I like the pickles, but not necessarily the pickling part. I get tired of trying to jam as many cukes into the jars as possible. Tomato preserves? I’ve never had those, but they sound good, especially in the middle of winter, and on homemade bread! I grew up eating fresh tomatoes sliced with salt and pepper. My mom served them as the vegetable for meals. Love them!
Happy writing!
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