Steve Kroll
Wine Guy
Started canning winter pickles today. I put up several quarts of baby dills, and a couple of jars of beets (I'm the only one in the house who eats them). Next weekend: giardiniera and pickled jalapeno slices.
I hear you, Dave. Our tomato plants (some 300) have produced 7 ripe tomatoes. We have enough green tomatoes on the vines to float a boat and only about 5-6 weeks before frost. A few peppers, no eggplant, and the cukes are also not producing well. On the other hand, the winter squash and pumpkins look great. For the size of gardens we have, what we've been able to harvest is very disappointing and very behind this year. We did not get the summer heat we usually get and we've have more cloudy/rainy days than sunny. The tomatoes are no closer to being ripe today than they were 2 weeks ago.No canning this year, the garden was the worst ever! No peppers, no tomatoes, few cukes, and the dogs ate all the green & yellow beams. The only thing doing well are my flowers and cherry tomatoes. Hmmm pickled zinnias anyone?
How long do you blanch the kale? I plan on doing some of these:Load of blanched kale in the dehydrator. Last year we used it more than I ever thought we would...crumbled in risotto, minestrone, like parsley in just about everything.
I dug a couple of hundred garlic bulbs...they're curing in the middle of the living room floor. Sort of preserving .
How long do you blanch the kale? I plan on doing some of these:
Dehydrator Recipe: Kale Chips with sea salt & smoked paprika.