We’re deep into summer, which means the gardens are at their peak (well, they should be… ours is a bit behind as you’ll see later this week). However, Sarah’s garden is going gangbusters in Illinois.
My garden is in full swing. I think the pictures can mostly speak for themselves.
Cherry Tomatoes! Wow!
Side note on my tomatillo: this is my first time ever growing a tomatillo. The plant looks very green and healthy however, I have not seen anything that resembles any fruit. I only see blooms. I was at first worried that maybe it didn’t get pollinated, but the other day I saw a little bee working hard going from bloom to bloom. I really hope something comes of this little plant!
So what am I doing will all of this produce?
Quite a bit is eaten fresh in salads and snacks.
Sometimes I roast it for a delicious side (my favorite way to eat green beans).
And finally, I am learning to can. We brought my mother-in-law over to show us the ropes in canning and so far I have canned:
Ten pints of hot peppers.
Nine quarts of tomato juice. And there will be many more to come. The tomatoes are just now ripening.
And finally 24 quarts of green beans.
I am learning a lot about canning.
For example, when the directions suggest using rubber gloves when canning hot peppers, DO IT!
I am also learning vegetables ripen quickly and all at once. So just because you thought you didn’t have anything planned for the evening, one trip to the garden will change your plans to a late night over a steaming stove top.
And finally I have learned that the small area we had set aside for the few things that my mother-in-law had canned in previous years is way too small and will require new shelves and storage area and a minor remodeling of our laundry room. But of course, that is material for another post.
What do you do with a large harvest? Do you can? Freeze? Dehydrate? Any suggestions on how to use 10 pints of hot peppers?
What an awesome harvest already, Sarah. Well done. I think canning is a necessary part of gardening. We turned most of our tomatoes into ketchup last year, and Matt’s talking about salsa this year. We also pickled a lot of beans. I was skeptical, but I really liked them.
Freezing and dehydrating are also good. My secret with the cherry tomatoes came from Chiot’s Run: garlic, olive oil, roast overnight in a low temperature oven. They turn out almost like sundried tomatoes. Then I toss them in freezer bags and into the freezer. Really good with pasta or pizza.