What did you do in the garden today?

[jerryse]

Just did tomatoes in the blender and through the Foley food mill. 10 quart pot full of juice. No blanching or peeling. Easy and fast.

 

[TJAnonymous]

I used rocks successfully on the bottom of my 5-gallon bucket with a 3-inch level drain hole, it's kind of similar to this raise bed video. This is another option, the reservoir is filled once a week, and the nutrients in the soil don't get washed out.

This nursery is about 45 minutes from my house. Thank you for sharing... I may go by and check it out. Also gives me some ideas that I will incorporate into my garden for next year so I can be more efficient with the irrigation system and not use 170 gallons/day.

 

[Farmer13]

Good things come in small packages like the Chilitepin, Aji Charapita, & the Pequin.
These peppers have the common name of Bird Peppers, the birds have done more to spread these peppers than anything else.

Each has it's own unique flavor & spice level The Aji Charapita was once the worlds most expesive pepper. The Chilitepin has a blast of heat that subsides after a few minutes. The Pequin is a big part of Cholula hot sauce.

You can grow these in pots & overwinter them for many years.

 

[karenerwin]

Our extreme heat wave finally broke, well it ends tonight at 7 but today is no where near as hot as the last 10 days. Plus we are getting some rain today.

 

[Sueby]

Turned a countertop full of tomatoes into 4.5 qts of tomato soup for winter. OMG it's so yummy. Could use a tad bit of baking soda to adjust it, but I'll save that for when I warm it up on the day. High acid in the canner is fine.

I made quite a few pints of your soup last year, I was very sad when they were gone. & I'm even more sad I won't be making any this year. I love tomato soup

ETA: never mind, my reading comprehension's not there...lol.

 

[Sueby]

I just shredded my giant squash - 3 of them. 4 cups for a cake I'm going to make after they drain & I'll freeze the rest for winter cakes.

Nothing happening in the garden. We got rain overnight so I don't have to water.

 

[CedarLane]

Just did tomatoes in the blender and through the Foley food mill. 10 quart pot full of juice. No blanching or peeling. Easy and fast.

I use my Foley for small batches, but I definitely prefer my Victorio Strainer for larger batches! I think the extracts more/wastes less. We usually run the apple and tomato peelings through again to get all the pulp out of them we can. It takes more time to clean up afterwards which is why I'm glad to have the Foley for the smaller batches.

 

[jerryse]

First pic is tomato juice cooling. When it stars to clump or separate I pour it into a pot lined with a cider bag. I then lift it up to drain some and then bag and all into a strainer or colander to drain over a pot. A little twisting pressure and let sit to drain a bit more. Pic 2 is in the bag in the strainer. Pic is a little over 3 cups of paste. I save and can the nearly clear juice. I added 3 cups of clear juice back into the paste for sauce. Pic 3 is the paste. So yield is 2 24 ounce jars and a pint of sauce. 3 quarts and a pint of juice. No simmering for hours to thicken and no blanching to peel. No scorched or burned from forgetting to stir. This is my favorite way to process. It is hot enough so no need to make the house hot and humid simmering. Yes I reuse 24 ounce pasta sauce jars. I like using one piece lids. No problems not sealing as the seal is thick.

 

[Wee Farmer Sarah]

I actually got out to the garden today. We got about 11/2 inches of rain yesterday and half the night. I picked one of the lima beans to see if they were ready. They are getting there. I picked a lot of the chocolate tomatoes because they were starting to split. Still need more ripening i doors. Also picked some mustard greens. I really like them.
Today’s haul.

I see baby green beans in the making in the corn patch.

 

[NanaK]

I did a lot of watering today. It is hot!
My butterfly gingers are just starting to bloom. They smell so good!