Thanks for the reminder Sharon, gonna run out there in a minute to cover a few things. Did carrots yesterday. Had a couple giants!
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Just saw your post Sharon after making one to cover the plants
Me so sorry
Oh no worries! Glad that people were able to have a heads up and get their plants covered! Weird to think it will be in the low 80s next week.
After doing 4 pints of tomato juice and 22 qts if pickled green tomatoes I have 1 tomato plant left, about 20 bell pepper plants and a bunch of carrots.
Canning is done. Just gotta make horseradish yet.
Canning is done. Just gotta make horseradish yet
Hey Glen do you have a link to recipe for this?
Just picked another 5 gallon bucket of tomatoes…..ugh….not doing as many plants next year lol
Canning is done. Just gotta make horseradish yet
Hey Glen do you have a link to recipe for this?
for horseradish???
for horseradish???
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Yes please, I planted a couple of them this year the foliage above ground is still green and healthy looking. I’m just not sure how to preserve this yet.
That foliage will stay green till a hard frost.
Dig it out, clean it. By that I mean scrape it white with a knife.
Grind it. I use a meat grinder with the course screen. Once when the grinder took a dump I did use a kitchen side with the grinder attachment. I wouldn’t recommend that for a bunch though. If there big thick roots, cut them into thinner slices
Mixing it. Put it in a bowl it will all fit in. Add vinegar and a bit of salt. I like to add some lemon juice but to each its own. Don’t add to much vinegar, your want it just so the juice starts to run threw a slotted spoon.
Jar it. I put it in glass baby food jars. Let sit in frig for a day. Freeze it jars all upright. When froze put it in brown paper bag. This keeps iot white longer
My garden brussel sprouts are ready! This is my first time making roasted brussel sprouts and they’re quite good! 😋 I tossed them in a baggie with a squirt of olive oil and a sprinkle of salt and pepper. Then I baked them in the oven on a cookie sheet for 15 min at 400 degrees, shaking them around a bit while cooking.
Last year was the first year Billy and I planted brussel sprouts and he did all the picking and cooking so I wasn’t sure what to do here. But from what I’m reading I should be able to leave the plants standing and just pluck what I want to cook as needed, and some people harvest brussel sprouts even after there’s been a dusting or two of snow.
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Those look great Sharon. 
I love brussel sprouts, but in the roughly 6-7 times I planted them I ha I one decent crop. I get them in the frozen section now 
Mmmmm. Looks good Sharon.
All I have left are the tomato plants and carrots and a couple of hot pepper plants. My shop bench is covered with nearly ripe tomatoes and the plants have quite a few that will get picked tomorrow ahead of the big chill, but I am NOT making anything with them of canning. We’ll eat these in blt’s or just sliced.
Since I had such a banner season this year and got more canning done than I had planned on I’ll cut back next season to maybe six of the Roma variety and 6 of the standard tomatoes.
I got next years garlic in the ground today. Covered the bed with 48″ chicken wire fencing to keep the squirrels from digging in it. Maybe I should just put some squirrels in the ground with it?
I picked 3 gallons of just the Roma variety this morning so I guess I’ll have to take back the “not processing anymore” as Ma wants spaghetti sauce again.
I got next years garlic in the ground today. Covered the bed with 48″ chicken wire fencing to keep the squirrels from digging in it. Maybe I should just put some squirrels in the ground with it?
LOL! Do the squirrels actually like the garlic, or are they just curious? I wouldn’t think they’d be big garlic fans.
In the past they just dig it up thinking another something has buried a treat in all that freshly worked dirt. Squirrels do not like walking on the fencing. The fencing has some spring to it and Mr. Squiggles says no to that.
I’ll remove the fencing next year when the shoots pop out of the soil.
One last batch of spaghetti sauce. I’m calling it a year.
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I did a batch of chili yesterday using fresh tomatoes. Today I am making a batch of Jambalaya using fresh tomatoes. And I still have a couple dozen ripe ones on the shop workbench. I covered the plants the last couple nights due to frost warnings but the plants still look healthy this morning and still have a great plenty of green tomatoes to ripen up next week when we warm up again.
The love apples have definitely taken up more of my time this year than I had planned but now next year I can cut back a bit.
This has been my first year working with raised beds. I want to continuously improve the soil over time. All the plants are out of the raised beds now.
I’m wondering, how do you winterize a raised bed? Are there any soil amendments that should be put down and let work over the winter?
Well I went to tear out the remaining broccoli and brussel sprout plants from the garden, and as expected the broccoli plants were dead. But the brussel sprouts still had good looking veggies on them! So I yoinked them out and plucked all the sprouts off to harvest. They still look and smell good so they must be a heartier veggie than the others. I didn’t think anything would’ve survived that snowstorm and about 6-7 inches of snow in October.
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I pulled everything after the snow. Surprisingly, my broccoli looked pretty good despite the snow and cold. We had/have cilantro and spinach in some pots, and those all look fine despite being buried in snow. 
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