Cottage Gardening forum: #23 SS&C Is Fall on the way?

 
Page 1 of 10 • 1 2 3 4 5 ... 10

Views: 61, Replies: 190 » Jump to the end
Imagestarlight1153
Sep 8, 2011 7:58 AM CST
Name: starlight1153 Zone 8a/b
AL.
Is the 100+ plus days finally over? Let's hope so. Cooler temps will hopefully bring on the fall blooms and colors.

We came from here. New to this forum, feel free to jump right on in. Everybody welcome. Smiling

http://cubits.org/ellasgarden/thread/view/58354/?offset=180#...



Imagestarlight1153
Sep 8, 2011 8:10 AM CST
Name: starlight1153 Zone 8a/b
AL.
I hope that those on coast areas are doing ok. Sure hate to see so much flooding and disasters around, but am thankful for the days and days of rain we have had here. Thought I could maybe get online yesterday and than had the folks out getting tree limbs off the lines for four hours. What a mess, but at least the electrical line s are clear for the moment.

So glad to see the cooler weather. Actually had to pull out and put a sweater on yesterday morning. Poor body went in shock from 100 one day to 55F the next. Still got a sweater on for a few days more. Makes me wonder if we gonna have a worse colder winter than last year.

Poor plants are feeling the chill too. Sure they loving the cooler temps for a little bit at least.

Kelly... The Shasta Broadway Lights generally blooms in the late summer early fall for me. Gotta love Shasta's. They just make ya smile and smile and smile. : )



ImageMistirose
Sep 8, 2011 8:38 AM CST
Name: Misti
Fate, TX
I do believe the 100 degree days are gone here! We were 105 one day 89 the next lol my plants are starting to feel better. Hoping my tomatos will start putting out some maters now. I just started a youtube for A Babe in the Garden if you want to see my garden and stuff. http://www.youtube.com/user/ABabeintheGarden?feature=mhee

Hurray!
mom2goldens
Sep 8, 2011 3:38 PM CST
Name: Linda
Carmel, IN
Feels like fall here today. We went from 101 on Saturday to a high of 61 today, with drizzle all day. Yuck--a very gloomy day all in all. We've already gotten below 50 a few nights. I"m NOT ready for winter.
Imagechelle
Sep 9, 2011 4:11 AM CST
Name: Michele Roth
N.E. Indiana
I'm very happy for a break in the hose-dragging routine! I'm actually enjoying my canning work this year - less to do at the same time. Thumbs up

Making pear/apple preserves & honey from the skins....yummy! (Baked a pie with it yesterday...oh, my gosh, was it good!!)

Also making up some small jars of roasted red sweet peppers with sweet onions & garlic.....

Done with the salsa....(we use lots of that!!)

********

I'm keeping an eye on stuff - checking to see which are about ready to collect seed from. Will wait to gather more until we have a drier day, I suppose. Smiling

I've got to tell ya.....the zinnia 'Zahara Starlight Rose', the Melampodium, and the Agastaches are still fabulous! They just keep on looking full, and lush and great! Hurray!

My anemone, something 'Henry' *Blush* , can't remember at the moment, started from seed this spring, is getting ready to bloom!! Once it gets light out I'm gonna check....seems like it should be today!!
Hurray!
Imagebitbit
Sep 9, 2011 6:29 AM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
Chelle, would you mind sharing your salsa recipe? I canned salsa for the first time this year, and wasn't at all impressed with the flavor, so I definitely need to try something different next time.
Imagechelle
Sep 9, 2011 8:47 AM CST
Name: Michele Roth
N.E. Indiana
Bit,

First off, I'll tell ya that I want my canned stuff to be grown locally, be the freshest possible, and all the ingredients are as natural as they're grown....with the exception of a bit of vinegar. Big Grin

Secondly, I no longer follow measurements per se. But, I'll give ya some tips that I've found over the years vastly improve the flavor of home-canned salsas.

I start with the tomatoes - when they're at peak in the garden I'll pick everything that's out there; from the biggest, to the smallest - every color, shape and variety. Then I'll blanch the big ones to remove the skins and as many seeds as I can. Those will go in in my food processor - a bit at a time (I have no room to keep a big processor Rolling my eyes. ) and get ground up for the "base". Peppers, green from my garden, and red and jalepenos from the veggie stand down the road, get fire-roasted (you could do these under the broiler if necessary) first, then stemmed and seeded and run through the processor as well....add them to the big pot. Onions and garlic get run through the processor and added to the simmering big pot as I go. Next, I'll hand chop all of those smaller tomatoes and add them to the mix just before I'm ready to can them up. I don't like them cooked until necessary (when they're in the jars inside the canner). I think these little guys really add a chunkier texture to my finished salsa. Just before I lid each jar, I'll add a TBS of white vinegar.

If you'd still like a normal recipe I'll try to figure it out, but mostly I just go by when the best produce is in supply and vary according to the amounts available at the time. Whistling

I personally think that the roasting of half of the ingredients gives it the extra flavor that makes it really good. Some of the best salsas sold in stores have those little black specks in them(???), that's what comes from roasting some of the ingredients Big Grin ) A lot of folks would just add more salt and call it "good", I dislike doing that with something I spend a lot of time on, and really enjoy!

Hope this helps. Smiling
Imagechelle
Sep 9, 2011 8:53 AM CST
Name: Michele Roth
N.E. Indiana
Oh, and of course I use some cilantro, but only about half of what most recipes call for - I'm sensitive to it...a little bit, for me anyway, goes a long way.

I also use a pressure canner for all of my canning....
soilsandup
Sep 9, 2011 11:10 AM CST
Name: Dianne
Sacramento, CA, zone 9a
Sounds delicious, Chelle. I don't have a pressure canner so how long would you suggest processing them in a regular canner once the water boils?
Imagechelle
Sep 9, 2011 11:20 AM CST
Name: Michele Roth
N.E. Indiana
I'm not sure about the un-blanched ingredients in a hot water bath canner. Seems to me that I remember my Grandma's friend even blanched her cucumbers to make pickles. Blinking

My wonderful homesteaders book says at least ten minutes in a hot water bath for most high/moderate acid foods (like tomatoes and apples, for instance Smiling ).
Imagebitbit
Sep 9, 2011 12:24 PM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
Thanks so much, Chelle, that's really helpful!

My veggies will all be from my backyard, so freshness isn't an issue. And I have a pressure canner too, so that's not an issue either.

I didn't really pre-cook anything, and I think that was the main problem. Not blanching the tomatoes might be why they shrank so much and messed up my headspace, and the fire-roasting would help with the blandness. I'm all out of tomatoes for this year, so I'll have to file away these ideas for next summer.

How long and at what pressure do you process your salsa? I feel like I overprocessed mine, but that's better than the alternative.
Imagechelle
Sep 9, 2011 1:44 PM CST
Name: Michele Roth
N.E. Indiana
I do mine at 5# pressure, for 8-10 minutes.

If you have, or can get hold of some good red peppers go ahead and roast them. Add whatever you usually like to go with them (my favorites are onions and garlic), and either can them in small portions or freeze them. Then, when you get your salsa out to use just add one of these pepper portions to it. Smiling
It's so good! Thumbs up
Imagebitbit
Sep 9, 2011 4:07 PM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
That's a great idea. I have tons of red bell peppers now even though my tomatoes have petered out for the season. I could probably roast some hot peppers too. Do you leave the skins on the roasted peppers? And if you can them, do you add some sort of liquid?

Sorry to throw so many questions at you...
Imagechelle
Sep 9, 2011 7:52 PM CST
Name: Michele Roth
N.E. Indiana
Not too many questions at all. Smiling

I do leave the skins on. I see no reason to roast them and then take all the good stuff off - though I've read that some folks do. There's enough time spent on the rest anyway, I think. Hilarious!

If you use red peppers they'll make their own liquid - a nice kinda sweet oily stuff. Green ones just let off some water from what I can tell. Make sure that you roast them whole and as soon as you see one with a split skin get it off the fire and in a pot - ya don't want to lose that oil.

The only other liquid I add is the bit of vinegar on top after I put it in the jar.
Imagejoseph
Sep 10, 2011 7:15 PM CST
Name: Joseph
Cache Valley Great Basin
Landrace: locally-adapted diversity

Cooler weather for y'all means frost for me... I might have a few days of gardening left, or a few weeks. I have managed to harvest about a dozen cantaloupes so far, and three watermelons, so that's a successful year: Notwithstanding that I planted around 600 watermelon seeds to get 3 fruits.
Author of Mother Earth News Blog about Landrace Gardening: http://www.motherearthnews.com/search.aspx?tags= Lofthouse
Imagegardengus
Sep 10, 2011 7:44 PM CST
Name: Cinda
Indiana Zone 5a
Truth is worth finding
That is a lot of seeds . Will you be saving the seeds of the three you harvested?
Imagejoseph
Sep 10, 2011 8:23 PM CST
Name: Joseph
Cache Valley Great Basin
Landrace: locally-adapted diversity

Yes, I'll be saving watermelon seeds. (Haven't cut them open yet.) The watermelon planting was part of a breeding project, so that's very heavy selection and hopefully what's left will thrive next year. Our season was cooler than the normal chilly weather, so it was a good screening for watermelons that might do well in my cold-ish short-season garden. The oblong watermelon is a variety that my daddy has saved seeds from for decades. I am interested in the baseball sized cantaloupes.

The cantaloupes are also from a breeding project. This is the 3rd year. I am very pleased with how they are doing this year.

Thumb of 2011-09-11/joseph/21902a

Thumb of 2011-09-11/joseph/837ce2
Author of Mother Earth News Blog about Landrace Gardening: http://www.motherearthnews.com/search.aspx?tags= Lofthouse
Imagegardengus
Sep 11, 2011 3:54 PM CST
Name: Cinda
Indiana Zone 5a
Truth is worth finding
Are the yellow ones honeydew?
I had some golden honeydew for the first time this year and found them far better tasting than the green type.
Imagejoseph
Sep 11, 2011 8:39 PM CST
Name: Joseph
Cache Valley Great Basin
Landrace: locally-adapted diversity
The yellow melons are cantaloupes. I didn't notice them until they were very ripe.
Author of Mother Earth News Blog about Landrace Gardening: http://www.motherearthnews.com/search.aspx?tags= Lofthouse
Imagetcs1366
Sep 12, 2011 6:23 PM CST
Name: Terese
Leesburg, FL zone9b
Wisconsin Dells Area, zone4
ops... so out of touch... i guess my last view was sometime in mid-July. **hangs head in shame**

we have very cool temps coming... low 30's by mid-week.

i have to protect my caladiums -- that is all im worried about.

have some nice plants blooming... some Salvias.. have to look up the names... and a very nice HB Heavenly Blue is nicely blooming -- but it's in a location that it's hard to photograph.

Lea -- I still want to give you that hosta. every time i water it I think of that.

been working A LOT -- have a trip to Door County WI planned for next week -- can't wait. Spent a week in Canada last month... well needed vacation.

just not much on line time.... by Nov Ill be back more.

Ella -- hope all is well and you are recovering from the tough year you've had.

Terese
Terese -- Leesburg, FL & Lake Delton, Wi
My Email is my userID at hotmail.com

Page 1 of 10 • 1 2 3 4 5 ... 10

« Back to the top
« Cubits.org homepage
« Ella's Garden cubit homepage
« Cottage Gardening forum

You must first create a username and login before you can reply to this thread.

Ella's Garden

Ella's Garden isn't just about gardening. We're a diverse community of individuals, coming together to enrich the personal, business, hobbies, lifestyles, and horizons of all community members. You'll find forums for shopping & selling too!

» Home
» Forums
» Articles
» Database

Cubit owner: starlight1153

Admin team:

» Contact the admins

Plant of the Week



Want to learn more? Click on the picture.





















(Please remember to be polite and avoid heated conversations about controversial subjects.)