Really? Is one blog post a month all I can manage? That is so lame. I swear, I am going to do better. I have been gardening and harvesting, just not blogging about it. Too busy learning to use my wonderful, NEW, Nikon D7100 camera with 18-300 m lens. Wow, best digital camera I have ever owned.
Before I get to this week’s harvest, check out these critters in my garden.
I have a half dozen buttercup squash that are just now beginning to set fruit. The butternut squash aren’t even that far along. I sure hope my winter squash out-perform my non-producing summer squash plants.
I had some other photos that I wanted to show, like the PILE of cucumbers that I’ve been harvesting the last couple of weeks. But I can’t find the pics!
I am not very good at using Aperture yet even though I have had my iMac for a year now. For some reason, most of the last year’s worth of photos seem to have disappeared this morning. I will deal with that issue later. I’ll just work with the photos that I do have.
Here is my weekend pickling project.
I used 4 lbs of sliced cucumbers and two large sliced onions, plus 1/3 C salt.
After two hours, I drained the liquid off, rinsed the cuke and onion slices with water a couple of times, and dumped them carefully into a boiling mixture of:
3 C vinegar
2 C sugar
2 T brown mustard seed
1 T pickling spices
2 tsp celery seed
2 tsp turmeric
1 tsp ground ginger
I brought the cukes, onions and liquid back to a boil, then ladled everything into 6 clean, hot pint jars. I added sterilized lids and rings, then lowered the pints into a boiling water bath and processed the jars for 10 minutes. I then set the jars on a clean cloth towel to cool down. Today I will make labels for the lids. Then I will probably start another batch of pickles.
Here is one morning’s harvest from the past week. It went into a delicious omelette. Male squash blossom are good in omelettes or scrambled eggs. Just slice them and add like any other vegetable that you would put into an omelette. The green base end with the stamens and pollen is loaded with protein, so use that too.
HARVEST from the week ending August 11, 2013. Look at that, no tomatoes and no summer squash. It has been a crummy year in my garden for both.
3.5 oz Bell Pepper
10 oz Chard
6 lbs 14 oz Cucumbers
1 oz Edible Flowers (male squash blossoms)
6 oz Kale, Lacinato
2.5 oz Green Onion
Subtotal 8 lbs 5 oz PRODUCE, plus 18 eggs
If you had a harvest, or to see what others are harvesting this week, visit Daphne’s Dandelions. A link is in the sidebar to the right.
Some very nice macro, incest photography. Welcome to the Nikon family. I have a D3100 with an array of lenses and I love it 🙂
Um, I’m sure you meant INSECT photography, Ben. Thanks. I’m loving my new camera.
Beautiful photos. How did you manage to take the photos of the flying insects? It’s like they were posing for you. Thanks for sharing.
Sheer luck, Norma. And shooting hundreds of pictures. Digital is grand.
I need to make bread and butter pickles too. But I swear I’m only going to make a little this year. I really don’t eat a lot. I need about two maybe three jars. So maybe I’ll make half a recipe. I eat a lot of refrigerator pickles, but not the canned ones. I like the crunch too much.
Daphne, maybe I’ll try making some refrigerator pickles. I like crunch too. But first there is this horrible-sounding recipe that I want to try–candied dill pickles.