I am blanching and freezing kale today. Going to pull the whole row and use the space for a second planting or carrots. Trimming tomato plants as well.
My sister's tomatoes in NC are just kicking in, but she planted in April.Tomato season is over here. Last haul. We might have a few cherry ones left.
I need to stagger plantings. But it’s hot enough I’m. It getting much fruit setting now. I did switch to drip irrigation the end may but I’m not sure if that effected plants. All the dwarfs are still alive and that can’t be said for others.My sister's tomatoes in NC are just kicking in, but she planted in April.
Likewise. It's why we grow Blue Beech tomatoes. We blend our sauces with the Blue Beech, Pomidoro Squisito as the base and then whatever we have a lot of extras of. Our sauce is roasted first, then blended down instead of the long simmer on the stove.Big fan of sauces that use the less acidic tomatoes. They were not sugary sweet so the tomato flavors were different.
I tried years back and nutured the tree until it bore fruit Unfortunately it tasted bitter and not suitable for eating.I know that fruits are grafted, but found these sprouted out when I bit into my apple the other day. It seemed too interesting to toss out. I’ll stick them out back somewhere and see. Put one in a tray and one in a small pot for now.
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These weren't tart, they were bitter which is something that can't be corrected with more sugar or seasoning.Sounds perfect for pies, I prefer the more tart apples!
We do it like you say but we like to tie them in a lighter weight brown paper bag. Keeps the dust off.Do any of you air dry herbs in your kitchen? I have never done it, but I have a good crop of sage and thyme this summer that I'd like to try and preserve for the off season. It sounds pretty straight forward: tied in bunch, hang from the cieling beams, make sure they have good air circulation. Any other tips? Many thank.
Thanks begreen. I've ben thinking about researching dehydraters as I am concerned that we just won't get the quality by hanging; especially this summer in northern NH so far.We used to dry herbs that way but now only use the dehydrator or our oven has a very low dehydrate setting that we sometimes use for large batches. The reason is that by dehydrating we get a better looking herb. It's greener and my wife says it tastes fresher.
How low can you set your oven?Thanks begreen. I've ben thinking about researching dehydraters as I am concerned that we just won't get the quality by hanging; especially this summer in northern NH so far.
I can go to 170* I did use the oven last year to make a batch of tomato paste that worked quite well. That past two weeks, with the swampy weather we have been having the humidity in my kitchen has been spiking to 70% when the windows are open and the AC is off so I am thinking that hanging is not going to work well.How low can you set your oven?
I don't think the relative humidity indoors would prevent it from drying.I can go to 170* I did use the oven last year to make a batch of tomato paste that worked quite well. That past two weeks, with the swampy weather we have been having the humidity in my kitchen has been spiking to 70% when the windows are open and the AC is off so I am thinking that hanging is not going to work well.
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