We are a little behind on our garden this year, at least as far as planting goes. We should already have potatoes, broccoli and cauliflower, peas and a few other things in the ground. The times for tomatoes and peppers, cucumbers and corn are all coming up really fast. This weekend Matthew and I are going to finish the garden, and in anticipation of that, I ordered some seeds and plants today! I was planning on getting all our plants/seeds at our local nurseries, but I got a catalog in the mail that had a $25.00 gift certificate in it for veggie plants and seeds, and I couldn't pass it up. We ordered 2 different kinds of corn seeds, 6 red/green bell pepper plants, 2 pounds of Red Pontiac seed potatoes, 2 pounds of Goldrush seed potatoes, and a wonderful mix of heirloom tomatoes. There should be one plant each of: black, pink, red or yellow Brandywine, Cherokee Purple, Green Zebra, White Wonder and orange Nebraska Wedding. I love the names, and look how pretty and colorful they are:
We should get these all by the 3rd week of May, just in time for planting. I think this weekend we will get some broccoli, cauliflower, sugar snap peas, radishes, carrots, onions, and lettuces. Towards the end of the month, we will get more regular tomatoes and some cherry tomatoes. We will also get some cucumbers, and probably a zucchini plant. Maybe a cantaloupe or a honeydew. And probably some hot peppers to make salsa.
I am really excited to be going to a class on preserving foods next weekend. Its at a nursery in Portland called Pistils. The class description is:
Learn the basic concepts behind food preservation - canning, freezing, drying, pickling and dry storage along with the practices and reasons behind what instructor Harriet Fasenfest of Preserve calls “Householding.” Think homemaking gone progressive … or permaculture concepts extended to include the systems of your home. One way or the other, this class will help answer the question: “What do I do with all this produce?” Enrollees will leave with a list of trusted books and classes to further their knowledge base.
I have really been thinking a lot about preserving the food we grow and pick this year. I really want to get away from store bought canned fruit in the winter, and can our own pears, peaches and apples. I would like to freeze broccoli, cauliflower and peppers, and try my hand at making pickles. I also want to try tomato sauces and different ways to preserve tomatoes...this will probably entail getting a pressure cooker, which I am a little intimidated by. I also want to dry fruits this year and make fruit leathers. I am so full of ideas, and feel like I am in limbo right now....learning so much, but unable to put any of it to use until the summer months. But when the seasons comes, you can bet I will be spending hours upon hours in my kitchen preserving my harvest! I cant wait to see what I can accomplish!
We should get these all by the 3rd week of May, just in time for planting. I think this weekend we will get some broccoli, cauliflower, sugar snap peas, radishes, carrots, onions, and lettuces. Towards the end of the month, we will get more regular tomatoes and some cherry tomatoes. We will also get some cucumbers, and probably a zucchini plant. Maybe a cantaloupe or a honeydew. And probably some hot peppers to make salsa.
I am really excited to be going to a class on preserving foods next weekend. Its at a nursery in Portland called Pistils. The class description is:
Learn the basic concepts behind food preservation - canning, freezing, drying, pickling and dry storage along with the practices and reasons behind what instructor Harriet Fasenfest of Preserve calls “Householding.” Think homemaking gone progressive … or permaculture concepts extended to include the systems of your home. One way or the other, this class will help answer the question: “What do I do with all this produce?” Enrollees will leave with a list of trusted books and classes to further their knowledge base.
I have really been thinking a lot about preserving the food we grow and pick this year. I really want to get away from store bought canned fruit in the winter, and can our own pears, peaches and apples. I would like to freeze broccoli, cauliflower and peppers, and try my hand at making pickles. I also want to try tomato sauces and different ways to preserve tomatoes...this will probably entail getting a pressure cooker, which I am a little intimidated by. I also want to dry fruits this year and make fruit leathers. I am so full of ideas, and feel like I am in limbo right now....learning so much, but unable to put any of it to use until the summer months. But when the seasons comes, you can bet I will be spending hours upon hours in my kitchen preserving my harvest! I cant wait to see what I can accomplish!