August 27, 2012

A Prizewinner pumpkin grows large and orange-red as summer comes to an end.

It's time to get rid of the old to make room for the new.  Two hundred eighty-eight corn stalks were macheted at ground level, clearing a 20 ft. x 25 ft. space that will be our fall and winter vegetable garden.  The tiller evened things out, and any weeds quickly wilted in these sunny and dry days of late August.

Corn stalks dry after being cut.

The 2013 Farmer's Almanac calls for a colder than normal winter with above average precipitation for the eastern two-thirds of the nation.  Unseasonably chilly temperatures will reach as far south as the Gulf Coast.  Last winter was so warm because of a most unusual combination of a North Atlantic and Arctic Oscillation that pulled warm air up from the Southwest, and a La Nina that kept the jet stream far north.  Last winter was ideal for gardening year-round, but this winter looks to be different. So we are taking advantage of the remarkably cool August to get our fall garden in early.  Nine brussels sprouts transplants were moved to the garden under milk jug covers - not to keep the frost out, but to shield from hot sun and hungry insects.  Cabbage, broccoli, root crops and greens will soon follow.  Since grass mow is so thick, it will make an ideal mulch to keep weeds down around our new plants.

A bucket of compost went into
each planting hole

Superfreak pumpkins have an interesting appearance.

We have counted at least 50 pumpkins ripening in our patch, and more are setting daily.  We are almost ready to go through and cut everything orange from the vine.  A prizewinner giant is almost red; it really stands out among the smaller varieties.  These will soon be moved with hay bales under our front yard maple tree.

Brussels sprouts transplants underneath protective milk jug covers.

July 30, 2012

A 'Superfreak' warted pumpkin grows to 20 pounds.

Rich tomato sauce.

It's true, gardening has numerous health benefits, but to us it's also an excuse to enjoy a touch of something special.  We would probably never buy so much fresh organic produce, or make gourmet recipes featuring garden vegetables if we did not grow them.  We're willing to work hard on the gardening end, because we like the product.  So when we pick a bushel of paste tomatoes and process them into fresh, thick juice; then reduce it down in a stock pot to rich organic tomato sauce, we're usually thinking of pizza sauce, garden spaghetti, skillet barbecued pork chops (see Note 1 below), and the like.

Cicada and its molted shell.

Fruits of harvest are ripening as cicadas buzz from tree to tree, signaling that midsummer has gone, and late summer is come.  The end of July is time to take stock of all we have brought in during the last four months.  Summer 2012 has been wilting, but copious (abundant) thanks to sufficient rain.  Our pantry and freezers are stocked to capacity.  We know much of the country can't say the same, and due to extreme drought, the price of food is going up.  Interestingly, weather sources are saying an El Niño will take hold by December.

Bumble bee on a pumpkin flower.

It's our traditional time to start mixing up salsas, and this year we may try some corn salsa.  Our second crop of sweet corn is ready to be enjoyed as individual ears reach maturity.  By this weekend, we will pick the whole corn crop and freeze what we will not be eating fresh.

Sweet corn ready to harvest.

Note 1 -- SKILLET BARBECUED PORK CHOPS

4-6 Bone-In Pork Chops
1 T. Vegetable Oil
1/2 Cup Chopped Celery
3 T. Brown Sugar
2 T. Lemon Juice
1/2 t. Dry Mustard
3/4 t. Salt
1/8 t. Pepper
16-Ounce Jar of Tomato Sauce

In large skillet with tight fitting lid, brown chops in oil over medium heat.  Pour off excess fat.  Sprinkle celery, brown sugar, lemon juice, and seasonings evenly over chops.  Pour tomato sauce over all.  Cover, simmer over low heat 1 hour or until tender.

Skillet Barbecued Pork Chop with corn and melon.