Things are ripening fast. Time to share what we’re able to enjoy from the garden. The echinacea plants are going crazy and the bees love them. So pretty…they make me smile!
I’ve picked all the green and yellow beans. I ended up with 6 pounds of beans so I have enough that I can make a big batch of 4-bean salad. I will can them in pints, adding canned kidney beans, canned chickpeas, red sweet pepper, onion and a pickling brine. I’ll be doing that tomorrow so I’ll post that recipe and pictures in a few days.
The single row of beans that are next to the carrots will be ready in a few weeks and we’ll just eat them.
Here are some other things that we can eat right now…or soon!
The Black Seeded Simpson lettuce is looking good.We’ve been eating radishes. The ones on the right are just beginning. I’ll replant the spaces on the left as soon as I pull the remaining ones.The one pot of strawberries is trying so hard…I doubt if we’ll have more than a few to eat unless the chipmunks get them first!The yellow cherry tomatoes are great to toss in salads.The Super Sauce tomatoes are ripening fast. We’re ready to add them to meals.The Delicata squash is finally getting those green stripes. I’m not exactly sure when they are ripe…so we’ll have to experiment.The cucumbers are producing and I’ve been able to have at least one cucumber every day for a week or two. Love them!These are the Calypso shell beans. They will stay in the garden until fall but I couldn’t resist seeing what’s happening inside. they are supposed to be black and white when they are ready.Certainly not ready yet!I think part of the plant thinks it’s fall! The Garbanzo beans (chickpeas) are hanging in there. I just had to see what was happening inside the pod.Looks like each pod has two beans (peas).
So that’s what’s happening in our backyard. We’ve not had a significant rainfall for several weeks so the grass looks pretty brown, but we’ve been able to keep the garden watered thanks to the rain barrels. If it doesn’t rain soon, we’ll have to drag the hose up the hill to the garden to keep things green. Oh, the life of a gardener! I feel for the farmers who can’t solve the rain deficit with just a hose.
Off to prep the green and yellow beans for canning tomorrow! Enjoy!
Let me be clear…I do not have chickens in my backyard. I wish I did, but now that I can’t eat eggs I don’t see the point and Bert would prefer to not deal with chickens as pets. However, a friend who does have chickens in her backyard wondered if I would test a recipe for a baked seed cake recipe. I guess similar cakes can be purchased but she wanted a cake that would have wholesome ingredients with no extra chemicals or additives. Why not!
Here is the recipe:
My friend provided all the ingredients, which helped a lot. Many of the ingredients were unfamiliar since I don’t work with chicken feed, so I had to figure out which bag had “scratch grain” and which was “layer feed.”
For example, the “scratch grains” were called a “poultry treat,” but basically it was an assortment of grains.The “layer feed” was high in protein and had pre- and probiotics.I certainly didn’t have “chick grit” in my kitchen!
The rest of the ingredients at least sounded like things I was familiar with, like sunflower seeds, whole wheat flour and cinnamon!
I measured out all the dry ingredients into a large bowl. In a smaller bowl I mixed the eggs, molasses and coconut oil. Then I poured the wet ingredients into the pile of dry ingredients.
I was able to mix it up with a big spoon. The recipe said I could do it with my hands, but the spoon worked fine.
My plan was to use my small loaf-shaped pans so I sprayed them with oil and filled them about halfway. I needed to press firmly in the corners and along the sides to pack it tightly.
I had a small cookie cutter and cut a hole to put the string through.
Once I removed the bit of packed seed, I inserted a small piece of dowel rod and packed the seeds around the stick. I left the dowel rod in while baking.
The last cake of seed dough I divided into two baking cups, making two smaller cakes. I wanted to see how those cups worked.
I forgot to spray oil on the paper cups…big mistake! I had to practically rip the paper off the cakes.
After baking for 30 minutes at 325 degrees, I let them cool for a few minutes. While they were still warm, I was able to twist and remove the dowel rods and run a table knife around the edges of the pans. The larger cakes popped right out of the pans. The smaller paper cups should have been sprayed but the cakes were fine.
I let the cakes cool on the racks overnight so they could harden and were not sticky. I was able to string a piece of twine through the holes and they are ready to hang in the chicken house or barn. Hope the chickens like them!
Give this cake recipe a try or share with a friend who has backyard chickens! You may be rewarded with some eggs! Please comment or email me directly at marykisner@comcast.net.
There is nothing more frustrating than finding a deer decided to use the garden for their salad bar! We have invested time, energy (mostly Bert’s) hopes and dreams (mostly mine!) in the garden this year. The Garbanzo beans have been especially fun to watch.
Can you see the tiny marble-size garbanzo bean pods?
I am so looking forward to seeing how they were going to turn out and yesterday morning Bert said ne noticed a few places where the plants had been chomped right off! Oh no!
They were not chomped off at ground level and there was no evidence of an animal coming from underground like a ground hog or vole. Rabbits cannot get through the fence but a deer could probably jump over the fence. We do have a walkway between the fence and the garden which keeps deer from just leaning over the fence for a snack. We’ve never had a problem before but who knows! Nothing else in the garden was bothered so far.
We do have lots of deer wandering through the yard at night and we often see them at the bird feeder, cleaning up what has spilled underneath. If a deer decided to jump over the fence for a snack, I would have thought other plants would have been damaged.
So…we have no idea what we’re dealing with. Last night, I just wanted to deter any animal from causing more damage, so I grabbed some extra cheesecloth I had and spread it on top of the plants. At least if it happened again, we’d see some damage to the cheesecloth. If this continues, Bert will set up his trail camera to check it out at night.
If the damage is being caused by something at ground level or from underground, there might be more damage without bothering the cheesecloth. This morning, I lifted off the cheese cloth and set it aside to see how the plants are this morning.
So far, no new damage.
I really hate the idea of putting poison around the garden when I don’t know exactly who the culprit is, so I did a search online to see if any of my essential oils could help.
I found one very helpful article about using essential oils to deter deer. After describing the many ways to protect garden produce from deer, like having a 7-foot-high fence to having a dog wander around the garden fence and mark (pee) on the posts, the article clearly identified scents that deer don’t like…peppermint (actually any of the mints), lavender, thyme and oregano. At the opposite end of the garden is my whole row of lavender in bloom…maybe that kept animals away from the plants at that end.
Since I don’t have a dog and don’t want to count on my neighbor’s dog to be available, today I’m going to mix up a spray with water, lavender hydrosol, lavender oil and peppermint oil and spray it around the garden fence and garbanzo beans. At least it isn’t poison and maybe it will help keep animals away.
I’ll continue to cover the plants at night…at least until it rains and I’ll spray around the fence and plants. Here’s hoping my dreams of garbanzo beans will continue!
If you have any suggestions, please comment or email me directly at marykisner@comcast.net.
This is the point in the growing season that we start anticipating signs of actual produce coming from the garden. We’ve eaten lettuce and radishes, picked lavender and echinacea flowers but we’re ready to peek under the leaves to see what might actually be growing there. Thought I’d share what we found!
Echinacea is just starting but the potential for much more is visible.Lavender flowers are now opening so the bees are very busy.Here’s a view of the whole garden on the hill this 4th of July weekend.Here’s the view of the backyard planters from the hill.
At the close up level, under the leaves, we found what’s coming!
So far, strawberries have blossoms. Down at ground level, not sure if any actual strawberries will survive the wandering chipmunks!Most of the cucumbers are about 1″ long…except this one! There is hope!Delicata squash is finally on its way!Painted Pony beans are starting to be big enough to see.Green beans will be ready in a week or two.Yellow beans will turn yellow when they are ready to pick.Tomatoes are getting bigger!Garbanzo beans are just flowers so far.
So that’s the overview! Sort of in a holding pattern, making sure the rain is timed right and the bugs stay away. It’s called gardening season in Pennsylvania! Enjoy!
My fingers are shriveled and my back is tired…all to preserve the 20 pounds of blueberries I picked up today from the Kiwana’s blueberry sale. Whew! I just finished washing and freezing 22 pints of blueberries. It always feels great to get them all safely tucked into the freezer. I have enough to last a year and I can almost taste the first batch of blueberry muffins I have in mind! (Check out my favorite muffin recipe: https://marykisner.com/the-best-vegan-muffin/).
This year the blueberries came from New Jersey. In the past they’ve been sourced from Maine. They were quite clean already but I still rinse them in cool water and remove any squashed or unripe berries. They can be washed, scooped directly into freezer bags and put in the freezer. When frozen they can easily be measured out like a pile of marbles and baked into goodies, added to fruit cup or eaten on cereal.
Out of these 20 pounds, I think I had to throw away about 1/2 cup of squashed berries and stems…not bad. The bags stack neatly on the freezer shelf and will be a real treat in the middle of winter.
We tried growing our own blueberries a few years ago, but our soil must not be right and we had to fence them completely because the deer, bunnies and birds would help themselves as they wandered by. An ongoing battle in Pennsylvania!
I’m all for letting folks that are good at growing things we can’t, be my source to stock up my freezer. In the dead of winter around here local blueberries are NOT available! Knowing there may be food shortages this winter, I’m always on the lookout for things that I can add to my freezer without having to grow them myself. Check out farmers markets near you to do the same!
Strawberries are in season in Pennsylvania…everywhere, except in my garden! So rather than get upset, I managed to find fresh, yummy strawberries at local farmer’s markets. I thought I’d start with just two quarts, while I worked to remind myself how to do it. The dehydrator sits quietly in my garage most of the year, but from July to September it gets heavy use. Dried fruits make great snacks and toppings for cereal. Dried vegetables make quick additions to vegetable soups. The last few days, I focused on strawberries and as you’ll see…relearning how to use the equipment is always my first step.
I pulled out the book that goes with my dehydrator:
Then I picked up two quarts of strawberries at a local market:
I also had a few apricots sitting on the counter that were ripe and decided to add them to a tray:
I pulled the trays out of the dehydrator and got to work. Washing and slicing very ripe strawberries is work, but delicious…I think every now and then one would jump right into my mouth!
My First Attempt to Dehydrate Strawberries
First, I washed the strawberries:
Just a few minutes in cold water was enough.Washed strawberriesSliced and ready for the dehydrator
Apricots were pretty easy:
Five apricots filled a trayFilled 4 trays (out of 9) so I spaced them out.Temperature set at 135 degrees for 6-8 hours.
Well, let me tell you something I had forgotten:
Soft, juicy fruit needs a sheet of parchment paper under it…otherwise, it will gradually sink into the grid of the tray and practically glue itself to the grid!
After 6-7 hours, they were ready to remove. Yikes! They were stuck fast! I could chip most of them off but it was tedious.
Looked great, but……I just couldn’t chip these off the tray. I had to soak them in a tub outside until I could wash them off.
Actually, the larger pieces of apricot did much better because they weren’t so juicy.
Made pretty yummy snacks!
So, my first attempt made two small bags of dried fruit, but I had to take the trays outside to soak off all the bits of fruit that was glued on the plastic grid!
My Second Attempt
The next day, I ran to the grocery store and picked up more strawberries…not local but less juicy.
This time, I lined the trays with a sheet of parchment paper on top of the plastic grid.
I can buy parchment exactly the right size for the tray…14 inches square.When dry, the strawberries popped right off the paper!
My second attempt made as many dried strawberries with MUCH less hassle! Yea! These will be great on top of granola and oatmeal!
What did I learn?
Always use parchment paper under soft juicy fruit (especially strawberries and bananas). The parchment is essential under fruit roll-ups, like applesauce or mixed blended fruit.
I think I’ll print this statement and tape it to the inside of my manual! Live and learn.
This is about the time the garden gives us hope for a good harvest! If a plant is going to die, right about now is when we know for sure that it’s time to replant something else!
The hopes for abundant strawberries have been dashed, as one by one the plants withered and died. We started with a 5-tier tower, an extra bucket of 4 plants and a separate pot with 3-4 plants.
Strawberry tower in May.Strawberry plants in May.
We took apart the tower, thinking they weren’t getting enough sun, or water, or something. This is what we have left:
The one in the middle actually had a strawberry…and a roving chipmunk took a bite out of it!Moving on…the cherry tomato plant is doing well.I just discovered the first tomatoes tucked in the middle.The lettuce and radishes at least are doing well. We’ve been eating the lettuce, one bunch at a time and that is the second planting of radishes.This planter has the 4 kinds of shell beans. Luckily, I stuck my labels in the ground when I planted the seeds because they all look alike right now.Cucumbers are going strong.Delicata squash is determined to be bigger than the cucumbers!Up in the big garden, some of the lavender came back fine. A few plants are still thinking about it! The carrots next to the lavender did nothing. We had to replant.I have started to collect the stems. By the end of the summer I should have enough buds to make my lavender-infused oil.The row of carrots (and weeds) on the right are actually growing. Tomorrow, I’ll plant more green beans in the empty row on the left. They’ll be ready in late August.Green beans on the left; yellow beans on the right. Starting to make blossoms.Super Sauce tomatoes doing well.Most plants had at least one tomato and some had more. They all look like yummy pizza sauce in the future!And my crazy garbanzo beans (chick peas). They just make me smile!The echinacea looks impressive. All different stages after wintering over. We’ll just leave them alone and enjoy them.
We have had so much rain we haven’t had to water much. But, who knows, at any time the rain could stop and move us into a dry spell. We’re ready! Enjoy!
Did you know garbanzo bean plants look nothing like standard bean plants? What a surprise! We are growing seven different kinds of beans this year…two standard snap beans we will pick at their peak of freshness; plus five shell beans we will let mature and dry on the plants right in the garden until fall. Today I just want to share how all the beans are doing.
All the bean plants are now about 8″ tall and look really healthy, but I’ve been noticing how different the garbanzo bean plants look. Check it out:
Green beansYellow beansPainted Pony beansCalypso beansCranberry beansBert Deanne’s Baking BeansGarbanzo beans. Check out those leaves!
So, I tried to do a little research about garbanzo beans but could not find anything that explained why the leaves were so different. And then I found a picture of what the garbanzo bean pods will look like. I was so glad to have a heads up on what to expect!
The rest of the garden is coming along fine…more about other parts of the garden soon.
Please comment or email me directly if you know more about why the garbanzo bean plants look so different at marykisner@comcast.net.
Our weather has flipped from very hot to quite cool, dry to pouring rain for days. By today, I wasn’t sure what I would find as I finally wandered outside. Bert has already pumped the water twice from the rain barrels by the shop up to the larger one by the garden so we’re ready to water as needed.
Because of all the crazy weather, we found the strawberries were not doing well in the tower, so we had to take it apart to give the plants more light. A few plants didn’t make it, but others have already sent out runners, so we’ll have to wait and see what happens. Here is what they looked like two weeks ago:
Strawberries…two weeks ago!
By this week they had changed. The two pots on the left looked great!
I couldn’t get the other big pot photo to download here…it was just better than 2 weeks ago.
But the tower had to be taken apart:
All five layers looked like this one!
Continuing to the rest of the patio plants:
Spinach has popped!Lettuce and radishes look promising!I just couldn’t resist trying a few!Yummy!Painted Pony beans.
All the other beans look about the same as above…I can’t get the pictures to download! Grrr! Very frustrating!
Super Sauce tomatoes!Echinacea.
So much for trying to show you everything! These are the only pictures that will download today! Luckily, all the other sections have pretty small plants, so hopefully by the time there’s something to see, the pictures will download! Check back in a week or two!
Baking bread has always been my favorite activity when I want to do something that reminds me of my mother. I learned the “feel” of a well-kneaded loaf of bread when I was young and carried that skill over to my family when I became a mother. When sticky buns made an appearance in my mother’s kitchen, I was always glad I had hung around and could try the first batch.
Fifty years ago, we had few choices at the grocery store…white bread was everywhere. There was much in the news about how white flour had lost much of its nutrition by sifting out the wheat germ and bleaching it with chemicals. Of course, then we used wheat germ in cookies and added the bran back to our diets with bran cereal! When I cruise the bread aisle today, I’m always struck with how many choices I have of whole wheat and multi-grain artisan bread and buns. However, I still enjoy the process of making my own bread.
I’ve already shared my Oatmeal Bread recipe (https://marykisner.com/marys-oatmeal-bread/) but I’m still struggling to find a good whole wheat recipe that tastes good and isn’t as heavy as a brick. Last week, I did an internet search with “the best whole wheat bread recipe” to see what came up. Lo and behold, a recipe called, “The Very Best Whole Wheat Bread Recipe” was at the top of the list! The recipe was from https://www.fivehearthome.com/. It looked pretty simple so I thought I’d give it a try.
The day before I was going to bake, I went to the health food store and picked up about 10 lbs. of white whole wheat berries and a small bag of Vital Wheat Gluten. This powder will add more wheat gluten so the loaf sticks together better.
White whole wheat berries.
I set up my wheat grinder and got it running. Within an hour or so I had about 10 lbs. of beautiful flour ready to go.
I’ve had a grinder from this company since the early 1970’s. This is their new version and will even grind quinoa into flour! www.organicsbylee.comNow I’m ready to bake! I did notice the grocery store carries King Arthur brand of “White Whole Wheat flour” now, so I shouldn’t have to grind my own if I don’t want to.
Here is the recipe:
Here are the rest of the ingredients:
Directions:
Step 1: Measure out the flour, vital wheat gluten and yeast into the mixer bowl.
Steps 2-3: Add 2 1/2 cups of very warm water. Mix up for 1 minute (I did this by hand) and let rest for 10 minutes.
In 10 minutes, the yeast is going to town.
Step 4: Add salt, oil, vinegar and honey. Mix for 1 minute.
Step 5: Add and mix in 2 1/2 to 4 cups of flour, 1 cup at a time.
Step 6: Knead in the mixer until the dough pulls away from the sides of the bowl and feels smooth rather than sticky (5-15 minutes). Turn the dough out on to a floured surface. Form into a smooth ball.
Steps 7-8: Grease 2-3 bread pans. Divide dough into three oblong loaves and put them in the pans. Preheat the oven to 350 degrees F. for one minute and then turn off the oven. Place the pans in the warm oven and allow them to rise for 20-40 minutes, until the dough is nicely domed above the tops of the pans.
Step 9: Without removing the pans from the oven, turn on the oven again to 350 degrees F. and set the timer for 30 minutes. The oven will go through the whole preheat cycle now, which sets the crust.
Step 10: The bread is done when the tops are golden brown and the internal temperature reaches 190-200 degrees F.
Step 11: Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.
Delicious
I think this recipe will be my go-to recipe for whole wheat bread. I was so happy with it that I ordered a 25 lb. sack of white whole wheat berries from Amazon! Beats trying to bag it up myself at the health food store!
