Tag Archives: gardening

$40 Beets

Several years ago, my husband grew beets and decided to pickle and can them.  He had jar-lids-photo-Dorothy-Stewartwatched me bottle relish and tomatoes and thought ‘I can do that.’  So he set to it.  He made one canner full, eight pint jars.  Then he printed labels for the jars:  $40 Beets.  He said he’d calculated that, at shop labour rates, that is what each jar cost him in time spent.  Thus ended his canning career.

Garden melons-with-cat-photo-D-StewartBut this year he moved on, with a new garden, to freezing.  We even bought a new freezer to hold the abundance of produce we have (insert slightly ironic smiley-face here).  Bok choy and zucchini have done splendidly.  There are melons of all types growing larger each day.  Four kinds of beans and three kinds of peas, all thriving and delicious.  And corn – truly the most wonderful tasting corn ever.

The only person I’ve ever known who grew corn in a small garden was my grandfather.  Garden corn-photo-Dorothy-StewartBut I was too little to remember the taste of it, if I ever ate any.  It takes a lot of room, considering you get only two ears per stalk.  I had thought it was a bit odd to grow it, maybe even that we were revisiting the $40 beets experiment.  In season, it’s easy enough to buy corn fresh from farmers’ markets.  But it doesn’t taste as good as ours.  I learned, taking those ears straight from the stalk to the cooking pot, that they justify any amount of space taken up.

No matter how delicious it is, a person can only eat so much corn.  So he is freezing it, following Corn-blanching-photo-D-Stewartsuggestions found online.  After preparing several cobs for blanching, he read that the best way to freeze corn straight out of the field is in the husk.  If it was picked longer before than that, like that you get from a store, it should be husked and blanched before freezing.  We will try both ways.*

We’ve had little luck with the pepper plants, tomatoes and spinach.  Too much rain this spring caused a delay in planting the garden.  Garden plowing-photo-Dorothy-StewartLettuce is only now starting to look leafy.  They may be vegetables not suited to the Maritimes or our soil is not right for them.

The garden was plowed then rototilled in what had been field, so the soil was clods of dense earth.  Topsoil had to be added.  With the rain, it was a very mucky mess for a long time.  But then the seedlings (started from seed in the house under grow lights) gained strength in Garden beans-peas-Dorothy-Stewarttheir little stalks.  Along with the weeds, they flourished.

Now we are reaping the harvest.  The chickens love the corn and cobs.  Zucchini and beans get a ‘meh’ from them.  I’m hoping that when – if – the lettuce comes in that they will like it.

Because, still, the biggest thrill for them is the mixed salad greens that chickens-photo-Dorothy-Stewartcome in plastic containers from the supermarket.  Within seconds, they completely devour them and look expectantly for more.  I’m sure there is an object lesson for us somewhere in that.

* Neither way worked.  This year we grew corn again, but less, and cut the kernels off the cob after a couple minutes of blanching.  They taste just fine.  There is a round tool you can use or just use a large, sharp knife – carefully.  It tastes much better.  The frozen corn on the cob went to the chickens.

 

Grilled Zucchini

zucchiniIf God has blessed you with so much zucchini that even the chickens run away when they see you coming, here is one solution. Grilled, for the freezer.

 

preparing grilled zucchiniJust cut the ends off, cut in half and slice lengthwise.

Toss with olive oil and herbs such as oregano, basil, or herbs de provence.

 

Zucchini on BBQGrill lightly on the bbq both sides.

You don’t have to cook it, just grill until it “sweats.”

 

 

Grilled Zucchini ready for freezerThis what they look like when they’re done.

Then lay out in a single layer on non stick cookie sheets and put in the freezer.

After freezing, bag ’em and you’re done. It’s easy and is great in tomato sauce or casseroles, especially in the middle of winter.

My husband spent all day dealing with produce from our garden.  He posted his grilled zucchini process on Facebook, and I stole it.