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My Out of Control Garden

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To go along with the out of control kitchen. I should have known. Doubling the size of my garden, and doubling the amount of sunlight daily would result in a quadrupling of the amount of tomatoes we harvest.

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The ten pounds of tomatoes harvested yesterday. To join that ten pounds from Friday. All told, more than 76 pounds of tomatoes so far this year.

The zucchinis are still producing. So are the cucumbers.

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And I really should have entered that big one in the fair. At 1 3/4 pounds I think it would have gotten second place. The winner, I believe, was 1.9 pounds.

We have tomatoes for at least two meals a day. The oven roasting, oven drying, tomato sauce, salad making, gifts, etc. are hardly making a dent in it. I had more plants last year with less than half this harvest.

Note to self. Do NOT plant this many tomatoes next year.

I have been busy. Pickling. Canning. Cooking. I even slow cooked a dozen onions to make caramelized onions to freeze.

Since I am doing the event at the Howard County Conservancy next week, I am creating a page to use as my “handout”, for participants to use for referral after coming to the event.

The page, which you can see above the posts, will include recipes and technique posts. The focus of my blog posts for the next ten days will be the advice I am providing relative to the “Putting Food Away” event.

After all, when your garden goes nuts, you need to find something to do with all this food.

Anniversary Weekend

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Yes, 34 years have passed since that Saturday, in stifling heat and humidity, not conducive to wearing wedding finery, when we got married. No, I am not posting pictures of the wedding.

I will post at least about the celebration dinner we had this evening.

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I slow cooked two tuna filets covered in my latest home made tomato sauce. It happily sat in the oven while I made all sorts of other goodies. Like this one.

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My first ajvar (Serbian roasted red pepper, eggplant and garlic spread) of the season. This was served with crostini as an appetizer. There are also two jars of it. One will be going to an amateur radio club picnic later this month. The other one. On a day trip picnic to some new winery we haven’t visited yet.

For the wine.

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We pulled out a Turley 2004 Petite Syrah from the stash in the basement. Absolutely lovely with the tuna.

For dessert.

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Berry peachy frozen yogurt. The pops aren’t ready yet, but we did have two little containers that were a perfect size for dessert while finishing the wine. This mixture was made with the final package of last year’s frozen peaches, blended with three or four cubes of blackberry simple syrup. A cup of vanilla yogurt. Using up what was left in the freezer from Larriland picking in 2013.

Not a bad way to celebrate over a third of a century together. A leisurely meal on the patio. Savored after another big Orioles win. Now, while I type, I am slow roasting peppers to freeze. Up tomorrow night. Slow cooked caramelized onions.

Harvest, the fair, and our anniversary. All in the same week. I need a vacation.

Food Processing Friday …

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… and Saturday and Sunday.

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As shown we are drowning in tomatoes. And, other things. Which are “pickle-able”.

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I pickled shallots, cucumbers and peppers today. Did Peter Pecker pick those peppers? No, and neither did I. They were in the CSA share this week.

I made a simple pickling spice mix. Added it to a mix of four to one, vinegar to water. Got it boiling. Blanched the veggies first. Sterilized the lids and seals. Came up with a few jars of “refrigerator’ pickles. These are easy to do. No canning techniques necessary. Just consume them in a week or two.

As for tomatoes. I did two pints of sauce today.

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This is a chunky tomato sauce. A number of blanched tomatoes stood by while I sweated onions, carrots, minced garlic, basil, thyme and oregano. Oh yeah. Salt and pepper.

I ended up with two pints ready to go into the freezer, to make those cold winter nights remind me of summer.

More tomorrow, when I blanch and fill green peppers with a sausage mixture. A feast that makes Stouffer’s look pathetic.

The freezer is filling up. That’s for sure.

My Out of Control Kitchen

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It happens every August. The tomatoes get way ahead of me. I can’t keep up with the processing. I have to dedicate an entire weekend to plowing through the produce and filling the freezer.

Add to it the CSA glut.

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For $19 a week you too can be overrun with fresh beautiful vegetables. OK, so there are also some fruit shares here. They are a slight additional cost.

Lancaster Farm Fresh delivered some pretty heavy boxes this week. We got:

FIVE zucchini (seriously? in a half share?)
A bag full of baby sweet peppers
A bag full of hot Hungarian wax peppers (not pictured, more below)
A bag full of baby eggplants
Two heirloom tomatoes
Three slicing tomatoes
Four golden beets with greens
Two heads of garlic

The sugar baby watermelon was part of our fruit share. Along with more of these.

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Eight more incredibly juicy luscious sweet peaches.

I swapped those peppers. For a reason to be revealed later.

I did get this.

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Three ears of sweet corn from the swap box. You can never have too much sweet corn.

My chicken share this week was a 3.5 pound heritage bird.

As for Friends and Farms, I am glad we moved to an individual share for the summer. That way we aren’t completely overwhelmed with produce.

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This was bread and cheese week for the individual share. I picked pumpkin pecan bread from the Breadery. Ewe cream cheese from Shepherds Manor.

Spring Mix. Donut peaches. Nectarines. Sweet potatoes. Heirloom cherry tomatoes. A yellow onion. Green beans. An eggplant.

As for the protein, not pictured, we got catfish, and sirloin steak.

Definitely enough to keep us from the grocery stores for a while.

I just need to get out there and start freezing food.

Putting Food Away

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As in “What Do I Do With All These Tomatoes?”

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My preserving food program is under construction. Due to be presented at the Howard County Conservancy Mt Pleasant, on August 23rd. Details here.

I have been dealing with excess CSA veggies and fruit for a number of years. Plus, I do a number of pick your own excursions, looking for those staples, like tomatoes, berries, apples. I do many techniques, other than canning, that are simple to use to prolong the local goodness well into the winter.

I have been creating a new page for my site. It will be the go-to page for recipes and tips and places to find affordable fruits, veggies and herbs to put away for the winter.

All this is taking time. Time I have being retired. But, simple techniques like ice cube trays used to make individual fruit or pesto portions, or maybe my blanch and freeze technique for tomatoes and peaches, will inspire people to keep a few special favorites on hand. To make peach pops in the winter. Or add strawberry ice cubes to a glass of wine to make sangria. Or defrost a pesto cube to make summer tasting pasta.

Keep checking here to see when my new page goes live. And, come see what fun we can have with the fruits of our labor (for all us gardeners out there). August 23rd, 10AM at the Conservancy Mt Pleasant. Free program.

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Last Week’s CSA Basket

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I didn’t forget about my CSA basket last week. I just have been so busy with other things I haven’t recorded it.

Lancaster Farm Fresh delivered another large varied basket of goodies to our pick up site. This is what we got, and what I have done with some of it.

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The fruit share. An add on. Peaches and blueberries this week. They are destined to become popsicles later this week. I am waiting for the peaches to ripen just a bit more. And, making blueberry syrup out of these berries. A blueberry swirl in the peach and yogurt pops.

As for veggies.

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Four green peppers
Two lemon cucumbers
A bag of red potatoes
A bag of fairy tale eggplants
Five orange carrots
Two yellow onions
Two large heirloom tomatoes
Six ears of sweet corn (I swapped zucchini for this)

Heaven knows, I don’t need more zucchini around here.

The tomatoes are gone. Sliced and covered with chicken salad, made using this week’s chicken breasts. Two days worth of lunches.

The corn has been boiled and eaten for Sunday night dinner, plus the extra ears will be part of a salsa later this week.

A few of the potatoes made it to Sunday’s dinner as well.

Tomorrow I will be grilling those cute baby eggplants with a few steaks and potatoes, to celebrate the 35th anniversary of the day I met my husband. Opening some old wine that pairs well with steaks.

I am considering blanching, dicing and freezing the “trinity”. To use this winter. Peppers, onions and carrots. A good mix for soups, stews and other one pot dishes.

All in all, the summer bounty this year is being put to good use. Not a bad week’s half share. I am crossing my fingers though, and hoping we get a watermelon this Thursday. It’s that time of year again.

Blue Ribbon Herbs

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My second blue ribbon ever.

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Again for my herbs.

I have lots more from the fair, but this year again my herbs were the star of my entries. Again, my heirlooms fell short, but I did get three more fourth place ribbons and a fifth place ribbon.

My favorite:

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Fifth place for my ornamental vegetable display. This is the first time I did an ornamental display. I am learning from the other participants how to arrange what I submit. I was pleased to get the ribbon though.

As for the fourth places, they included:

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My yellow plum tomatoes.

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My yellow onions.

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And for most unusual vegetable. My cardoons.

I’m happy. I did twelve entries and won five ribbons. Not a bad return on investment, so to speak.

I love participating in the county fair. It’s small enough to not be intimidating, but large enough to have some serious competition. The people are really nice and help us newer entrants.

If I could only get my heirloom tomatoes to ripen in time, I would be ecstatic.

We will be at the fair at least four days, maybe five. We love to watch the 4-H’ers show their animals.

We visited our friends in the barn, and checked out some of their daughter’s animals. Like her lambs.

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All decked out to keep nice and clean before they are shown.

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And, some of their goats.

Tomorrow we will go and visit, seeing how their pigs are doing. They weren’t there yet, yesterday. I am so impressed with the dedication of the 4-H’ers to their animals.

To us. the fair isn’t about the midway and the rides, it’s about the community.

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