aylface:

A belated okra harvest, some are too dry so we’ll just save their seeds. The others look edible.
What is it roritx has made the catchphrase of okra harvesting…
Embrace the Slime ;D

aylface:

A belated okra harvest, some are too dry so we’ll just save their seeds. The others look edible.

What is it roritx has made the catchphrase of okra harvesting…

Embrace the Slime ;D

sweetdomesticity:

Blogged on Sweet Domesticity: Quick Dill Pickles

Perfect little garlicky bites with just a hint of heat (click to read full post)

aylface:

A belated okra harvest, some are too dry so we’ll just save their seeds. The others look edible.
What is it roritx has made the catchphrase of okra harvesting…
Embrace the Slime ;D

Okra loooooove!Go aheadAll together now………

aylface:

A belated okra harvest, some are too dry so we’ll just save their seeds. The others look edible.

What is it roritx has made the catchphrase of okra harvesting…

Embrace the Slime ;D

Okra loooooove!

Go ahead

All together now………

gardenandtable:

So tonight I put up jalapeños and I made blueberry jam.

My gosh, the blueberry jam recipe I found is so good. It called for cinnamon and nutmeg which I thought was a little odd but it was FANTASTIC. There was a little left after I finished canning so naturally I had to try some on a bagel. The cinnamon gives a nice warm undertone to the blueberries and gives it just that little bit of uniqueness that sets it apart from normal blueberry jams.

Here’s the link to the recipe!

http://www.tasteofhome.com/recipes/canned-blueberry-jam

gardenandtable:

roritx:

First pot of heirloom San Marzano and Amish Paste tomatoes into the canner. A quart of tomato juice, gallon of sauce and seed fermenting to clean for next year.

Do you mind there being a few tomato seeds in your sauce or are you indifferent?

gardenandtable I have a Victorio Strainer/Sauce maker I use to take the seeds out before canning it. Over the years I’ve canned it both ways but there is natural pectin in the tomato skin that helps thicken the sauce up as it cooks. I just cut the tomatoes in half or quarters when making sauce, cook it down completely and then run it through the strainer. If you grind up raw tomatoes you end up with a bowl of juice. If I’m freezing tomato paste cubes I let it drain through a very fine mesh strainer after cooking and catch all the solids that way. You end up with a very thick base you can cook down even more. Tomato paste looses a lot of volume but I freeze it into little cubes just like the pesto. I always can all my leftover tomato juice too.

jeanpolfus:

Lovely cosmos  in my mom’s garden. Northern Wisconsin.

desixlb:

boe happenings - 07.20.14

the chocolate cherries are ripening, starryowl5!  can’t wait to bite into these lovely baubles.  

to my delight, the harlequin marigolds reseeded and have come back with a splash.

all of a sudden, we have native california poppies.  no complaints.

pierre the potimarron’s brood is growing.  we probably shouldn’t count our squashes before they set but we are aiming for 9.

we can squarely eat one head of red velvet or waldmann’s green lettuce a day until who-knows-when.

we have more shiso than we know what to do with.  for now they’re going into salads.  will explore pickling them.

and we truly are full of beans!  the scarlet runners have adopted boe and settled down.

nature is amazing.  all of these were grown from seeds or scattered by wildlife.

be well my friends.  grow, create, live and love.  most of all, be like water.

jasmin

sweetdomesticity:

Blogged on Sweet Domesticity: El Pepino Pequeño

I grew these last year but alas was not able to save any seed. They were sooo good! My only complaint was they seemed to have a horrible time making the trip from the garden to the house. They would somehow just magically disappear along the way.

sweetdomesticity:

Blogged on Sweet Domesticity: El Pepino Pequeño

I grew these last year but alas was not able to save any seed. They were sooo good! My only complaint was they seemed to have a horrible time making the trip from the garden to the house. They would somehow just magically disappear along the way.

explodinggirl:

Ravishing corn tassel!

explodinggirl:

Ravishing corn tassel!

'Chocolate Bell Pepper'

Chocolate refers to the color before you get too excited. I wasn’t sure the seed was still viable from the 2010 season stamp on the packet but they were free giveaways at the National Heirloom Expo a few years ago. Goes to show seeds last a very long time.

'Chocolate Bell Pepper'

Chocolate refers to the color before you get too excited. I wasn’t sure the seed was still viable from the 2010 season stamp on the packet but they were free giveaways at the National Heirloom Expo a few years ago. Goes to show seeds last a very long time.

First pot of heirloom San Marzano and Amish Paste tomatoes into the canner. A quart of tomato juice, gallon of sauce and seed fermenting to clean for next year.

Sumac foraging has started in ernest. Cold steeped Sumac tea with just a pinch of dried hibiscus flower makes the most refreshing summer drink when you’re hot and tired. We have Smooth Sumac in this area which the majority of people consider a weed. Anti-fungal, anti-microbial and antioxidant are just a few of the benefits from spending a few hours outside.

Fig time

jeanpolfus:

White wild indigo (Baptisia alba) is a native to North American prairies. Springbrook, Wisconsin.

jeanpolfus:

White wild indigo (Baptisia alba) is a native to North American prairies. Springbrook, Wisconsin.

Heirloom tomato ‘Purple Calabash’