What did you do in the garden today?

[Wee Farmer Sarah]

Trip to town after spending hours, upon hours on the mower in 102' heat. Everyone in the area mowed today as a local girl is getting married on her farm and we're trying to make the area look extra nice for her, but OH Sinus' are going insane.

DH needed some bits to fix the ham radio tower.

OC I had to troll the garden center. I picked up some of those peony rings for some of my herb garden residents that are dropping and hogging all the space.

I'll toss some tomato seeds in the vacant spaces while I'm out there with the hoops.

Ya'll have inspired me to start up some local yeast gathered sour dough starter. Enablers. Local bakeries that make sour dough, is too sour for me, if that makes any sense.

That’s because they’re likely adding vinegar to create that “sourdough” flavor. It’s not the same.

 

[WthrLady]

That’s because they’re likely adding vinegar to create that “sourdough” flavor. It’s not the same.

I figured. Starter is in its happy jar on the counter.

 

[WthrLady]

My French tarragon is out of control! 3 feet tall and was 5 ft wide. My 12 inch ring is jus to hold it overnight. I'll build a two foot one tomorrow out of nine wire.

 

[pennyJo1960]

Ya'll have inspired me to start up some local yeast gathered sour dough starter. Enablers. Local bakeries that make sour dough, is too sour for me, if that makes any sense.

Though if you want a stater Sour Dough Starter from Scratch
this is mine.
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[chicken opey]

I decided to pick some peas bc I wanted some. Found aphids and did a lil spraying but looks like rain so I stopped.
I planted some tomatoes w my beans. Will do differently next season.
Bee hive is finished! I’m leaving in living room so I can practice along w videos. This brand is heavy and sturdy.
I planted these Japanese eggplant to prevent bitterness and these are bitter. I’ve started more of regular eggplant and just peel them.
Suggestions on bitterness- how to stop it?

 

[Molpet]

Suggestions on bitterness- how to stop it?

Pick young, use right away after salting for under an hour and brush off salt before cooking. Salt pulls the stuff out, same stuff as green skin on potatoes.

 

[chicken opey]

Pick young, use right away after salting for under an hour and brush off salt before cooking. Salt pulls the stuff out, same stuff as green skin on potatoes.

Ty

 

[Liz Birdlover]

I did a ton weed eating of morning glory and bindweed gave it to all the chickens . This is the two lavender peeps I bought this spring. growing up fast.View attachment 3875342

Aww & they're besties, too. Lovely color feathers!

 

[Sueby]

Yes, I have to salt eggplant, I don't like bitter anything.

It's contagious.

I think it is. & I think she wanted to go broody while the other one was, but big ole Piper wouldn't let her in there so she had to wait.

Got the squash tied up & trimmed the bottom leaves. Found some squash bug eggs & threw them on the fire. This is the first time in years I've grown squash without netting, I hope I don't regret it! But I got my nifty vacuum.

I finally got some male cucumber flowers so I pollinated a couple females. Not enough males to do them all tho.

It pained me, but I pulled out a couple volunteer sungolds, they are popping up everywhere & I'm into organized this year, lol.

You guys are killing me with the sourdough stuff - I can't eat bread, it makes me sick & man do I miss it! Especially sourdough! All your breads look so good & yummy.

 

[igorsMistress]

G’morning all. I watered a few things extra early before the sun came up. This evening I’ll need to do a little prep for the ducks, but that’s it for outside because I’m staying out of the heat today. Granddaughter has a basketball game later so we’re going to that, maybe do a little shopping for dinner. The flowers on the cantaloupe I’m not sure have fully opened. Some did, but others just kinda curled up like they had been or were trying. I guess we’ll see. No flowers on the watermelon yet, I’m going to hand pollinate in hopes we get a few. Melons are the only thing that will grow in the hottest part of the summer here it seems. I did notice that the Carolina jessamine has some green left on it that looks pretty good so hoping for the best there too. One of the chaste trees still looks rough, wilted a lot of the time even though it’s cooler in the mornings so not sure what’s up with that. I don’t use any chemicals in the yard at all so it’s not from that. I’m afraid to fertilize it with the heat so some rain would be great about now. I read recently that El Niño is going to give way to La Niña later in the summer, hoping that will mean more rain for us! Enjoy your weekend everyone!