What did you do in the garden today?

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Sueby said:
First, can you explain the salt & cukes thing? How much salt & how long? Do you refrigerate while soaking? Do you rinse?
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I just pile the cucumbers cut as I intend to pickle them (chips, spears, halves or small whole ones) into a gallon zip bag. I toss in some canning/pickling salt and fill it with water. I would estimate it's more than a 1/4 cup of salt I use.

This time I tried with just salt, and didn't add water. It's amazing to see how much water the salt draws out of the cucumbers. They're submerged in liquid now even though I didn't add any liquid to the bags. I might continue this method in the future.
 
BReeder! said:
I just pile the cucumbers cut as I intend to pickle them (chips, spears, halves or small whole ones) into a gallon zip bag. I toss in some canning/pickling salt and fill it with water. I would estimate it's more than a 1/4 cup of salt I use.

This time I tried with just salt, and didn't add water. It's amazing to see how much water the salt draws out of the cucumbers. They're submerged in liquid now even though I didn't add any liquid to the bags. I might continue this method in the future.
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This is how I make pickle relish.
 
Dandelion and Clover said:
In non-garden news, but comes from my yard news, most of my hens hit 18 weeks this week and I've got my first egg! So excited!
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First eggs are sooo exciting! Our "littles" have another few weeks to go before I expect to see eggs. Not in a huge hurry, our egg sales have really dropped off. Good news is that means I can now eat all the eggs I want, for a few weeks we sold everything as fast as it was laid and I was craving eggs :).

Made a double batch of zuc fritters so plenty of leftovers and I just put 3 heads of garlic in the oven to back. Sweet DP made bread so assuming there is any bread left in about an hour :gig, we'll have heavenly roasted garlic on fresh bread. :drool
 
NewBoots said:
If I get a good batch, sure!
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Lol, yes if it turns out nasty, don't share! Haha!

No work outside, but DH, (love him so much!) made me a countertop extension in the RV kitchen. An extra 3.5ish sq ft of prep space! Planning for a potential second extension depending on how tricky we can get with a gap between the tiny fridge and entertainment center. Which... we're food people, not tv people. I used the entertainment center as a pantry extension and place to hang my pots and pans, lol.

And a wonderful thing happened today! It rained. First rain we've had in a couple of weeks, a very respectable rain, and I'm happy not to water in the heat.
 
Not in the garden, but all from the garden. I canned the salsa I made and a 3 1/2 gallons of pickles and relish. Here's pics of the salsa. It was a lot of work and a ton of tomatoes, peppers, onion and garlic too produce just 2 1/2 pints of salsa. It's delicious though and has a very sense flavor
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Good morning gardeners. More nice weather today, although it will be getting near 90F. Laundry, grass mowing and freezing kale today. I pulled the rest of the kale this morning then cleaned up the bed. It's nearly ready for a new crop. There's a row of chard in there but I may take that out in another day or two so will replant that bed after that. I froze 3/4 of a pound of green beans yesterday. I picked another 1/4 pound this morning. I noticed some tiny lima bean pods developing this morning. I should have some ripe cherry tomatoes in another 2 to 3 days. The kale is soaking in the salad spinner ready to be blanched. Just need to finish my coffee and get a load of laundry going. The great thing about freezing your homemade bread @oldhen234 is when you defrost it it still tastes freshly baked. I freeze the ends of the bread for making stuffing, croutons or bread crumbs. No waste. The salsa looks really good @BReeder! I won't be canning soon. If my peaches do well, I may be making peach preserves in a few weeks.
 

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