The gardens have really taken off, if you click here you can see how much they have progressed over the last month. It has been a great growing season in Maine, lots of sunny days followed by rainy nights. Too bad the season is so short. I have been doing some research on 4 season gardening and I am trying to talk John into building me a cold frame.
Interestingly, if you didn’t know the difference between the tomato plants we started in January compared to the ones started in March you could never pick them out. Although there was about a 2-3 ft difference when we transplanted the late starters caught right up in size. However, January’s tomato plants are the only ones that have produced ripe tomatoes, about 10 so far to date.
Ok, here are some aerial photos taken from the hay loft. No sure why but our corn is really short this year. John just planted spinach and more onion in that row that looks empty.
I have yet to open up my garden stand that I have previously talked about because I do not have enough produce or eggs yet. We have been averaging a dozen eggs/day and believe it or not I still had to buy a dozen the other day. Between Leah’s omelets, John’s infamous egg salad and my baking we use them right up. The garden vegetables I have been able to utilize and have had enough to share with my friends and neighbors. John assures me that we will soon be overwhelmed with garden veggies within a couple weeks so next time I go to town I will buy the canopy I plan to use for my stand and sell whatever extra I may have.
Aerial photo of the pool..it’s a bit cloudy, were working on it!
Photo by Leah
Last year I made zucchini pickles and zucchini relish and it was a real hit so I decided to do the pickles today.
I had 3 lbs and this is what it made.
Here is the recipe in case anyone wants. I had posted it previously but now that it is that time of year I thought I’d put it out there again.
- 2 lbs. sliced zucchini
- 2 medium onions
- 1/4 cup salt
- 2 cups white vinegar
- 1-2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- 2 teaspoons mustard seed
Place zucchini in a large pot. Add salt and enough water, cover and let stand for 2 hours then drain well. Combine remaining ingredients and bring to a boil. Have glass jars prepared filled with the zucchini and onion then fill jars with boiled liquid, seal jars and boil jars for 10 minutes.
I hung some mint to dry. Not sure yet what I’ll do with it. I have used it in lemonade this summer and that’s about it. Do any of you grow mint, if so what are some of the things you do with it?
The rest of our meat birds are going to the butcher on Tuesday. John decided to leave the dirty work to someone else this time.
These Dalia bulbs came from my grandmother who passed away a few years ago, we dig them up in the fall and plant them every spring. They are very special to me!
John has been busy in the woods cutting for a while now but today he brought the first load into the barn. That will keep us warm for a few weeks. We are very thankful to have a wood lot on our land!