I claim zero credit but the peppers are doing pretty well this year.
We are overrun with grape/cherry tomatoes. I can't stand the nasty things. Got 15 dozen ears of corn from a local farmer to put up this weekend. Not enough Roma tomatoes picked yet to make sauce but should be soon. Zucchini, yellow squash, and various peppers are producing well.
My neighbor has lost half his pear tree..he tried to support the one hanging branch with an abundance. of fruit....now I have next years fruit wood for the smokehouseFirst year for my redhaven peaches. Seriously have me concerned about how they're loaded down.
I'm going to carefully brace some of the branches today, but they could be getting near ripe anyhow.
Anyone here have any experience with peaches this year in central Indiana?
My thoughts on okra broccoli and cabbage in middle Indiana. Fall crop them. Right now is perfect time to plant them. I find if planted with my may Memorial Day from start of Indy racing they get flowering when we get that heat early. With a fall crop on above the young plants love the heat and sun. Then when it fruits it is cooler. Less cabbage moths. Does not go to flower early on broccoli and I get orka but it is not my favorite dish. Not a big okra eater but wife likes it.Is your okra whimpfrey?
I think where we get our sets the people move the tags to get what they want buying, it’s about a crap shoot to get the correct plants there anymore. We’ve been planting a lot of heirloom from my FIL. We buy Rutgers for sets. Don’t even make juice anymore just can the maters, for juice run a whisk blender up and down a few times= juice. Best Bloody Mary there is. A drink and a meal all in one. Chili, spaghetti sauce, simple. Great base for veggie soup.about half of my romas sprouted a round tomato, i don't think they are just romas that are round either. either way, first batch i canned 30 quarts of tomato sauce, 30 quarts of tomato juice. probably another 30-50 quarts worth with whats still on the plants. cucumbers were ridiculous this year, i can't seem to get away from them. this was my first year of trying to can instead of freeze sweet corn, managed to not carmelize it so i hope it cooked all the way. like most here, freezer space is limited. the wife wasn't too keen on my canning it, she's set in her ways. the onions, well, they got lost in the overgrown section of the garden. and to my surprise, i had volunteer canteloup. Thai chilis are doing well, i manage to get $10-$12 a gallon for those. and those are what stocks the safe's.
i grew these roma's from seed because i loved how they were the first year. got them from the wife's aunt, who has been growing them for years. a few didn't take when i moved them to the garden, so some other variety from the local Amish were bought and planted among the romas. either way, 10 hours of cooking down sauce has about done me in with tomatoes.I think where we get our sets the people move the tags to get what they want buying, it’s about a crap shoot to get the correct plants there anymore. We’ve been planting a lot of heirloom from my FIL. We buy Rutgers for sets. Don’t even make juice anymore just can the maters, for juice run a whisk blender up and down a few times= juice. Best Bloody Mary there is. A drink and a meal all in one. Chili, spaghetti sauce, simple. Great base for veggie soup.
Are your round Romas to your liking? You likely had cross pollination and unknowingly have created a new strain. If you like them,and they do well save some of the seeds. You just created a new type of tomato. This is how many of the species we grow started,most heirloom types can be traced back to this type of event. The Brood Roma could be a thingabout half of my romas sprouted a round tomato, i don't think they are just romas that are round either. either way, first batch i canned 30 quarts of tomato sauce, 30 quarts of tomato juice. probably another 30-50 quarts worth with whats still on the plants. cucumbers were ridiculous this year, i can't seem to get away from them. this was my first year of trying to can instead of freeze sweet corn, managed to not carmelize it so i hope it cooked all the way. like most here, freezer space is limited. the wife wasn't too keen on my canning it, she's set in her ways. the onions, well, they got lost in the overgrown section of the garden. and to my surprise, i had volunteer canteloup. Thai chilis are doing well, i manage to get $10-$12 a gallon for those. and those are what stocks the safe's.
I'll have to see how they taste. So far with the amount of prep and canning time, I haven't thought to try one. Just put up another 30 quarts of juice this weekend. Have more close to being ready to pick soon. Not a bad haul for 12 plants. Tried one of the pint's of sweet corn that i canned, Could not tell a difference in taste between freezing it or pressure canning it. Looks like i'll be able to free up freezer space going forward with corn now.Are your round Romas to your liking? You likely had cross pollination and unknowingly have created a new strain. If you like them,and they do well save some of the seeds. You just created a new type of tomato. This is how many of the species we grow started,most heirloom types can be traced back to this type of event. The Brood Roma could be a thing
I think canned corn is better than freezer corn(no freezer burn ever),and still just as crunchy. Peas are a different story. Canning them they will never be as firm as frozen.I'll have to see how they taste. So far with the amount of prep and canning time, I haven't thought to try one. Just put up another 30 quarts of juice this weekend. Have more close to being ready to pick soon. Not a bad haul for 12 plants. Tried one of the pint's of sweet corn that i canned, Could not tell a difference in taste between freezing it or pressure canning it. Looks like i'll be able to free up freezer space going forward with corn now.
I found by adding a water,sugar, and salt mixture to the bags of corn I don’t get freezer burn. 2 cups of corn off the cob, 1/2 cup of water mix. Flatten then freeze. Water mix is 6 cups of water with 2 tablespoons of sugar and 2 tablespoons of salt. Warm until dissolved. Let cool before adding to bags.I think canned corn is better than freezer corn(no freezer burn ever),and still just as crunchy. Peas are a different story. Canning them they will never be as firm as frozen.
If they are good Brood Roma's I will volunteer to grow some next year. The idea of a round Roma that has a larger mass than the standard roma,but with most the qualities of a roma sounds good to me.
My grandmother always froze creamed corn.I found by adding a water,sugar, and salt mixture to the bags of corn I don’t get freezer burn. 2 cups of corn off the cob, 1/2 cup of water mix. Flatten then freeze. Water mix is 6 cups of water with 2 tablespoons of sugar and 2 tablespoons of salt. Warm until dissolved. Let cool before adding to bags.