In this video momma duck takes the kids to snack on a few tomatoes tossed to them. But when poor momma tries to eat, ol' lucky number 13 shows up with a different plan.
We're 2/3rds of the way through summer, the heat is brutal and it hasn't rained since mid-April. The garden looks tired, but not done yet. Here's photos of how it looked on June 18th and today.
One of the pleasant surprises of the season are these Costaluto Italian heirloom tomatoes. They bear big, meaty fruit (8 - 22 ounces) in clusters of six. The plants definitely need heavy duty support because they produce 20 - 30 pounds of fruit per plant. The flavor is outstanding.
We're trying to not let any of the garden produce go to waste this year (much to the chicken's disappointment), so we've been canning, drying, pickling and preserving everything possible.
When my lovely Mrs told me she was feeling saucy and left the room, "tomato" wasn't the first thing I thought of. (Married 30 years, still an optimist.) The fresh tomato sauce was good though. Here she is returning from the garden with her basket of roma, brandywine, carbon, and pink stuffers.
Russian Banana Fingerling and German Butterball potatoes in flower in the taters & maters raised bed, plus then and now photos of the bed.
The tomatoes are starting to ripen. In the photo, clockwise from top left, it's Carbon, Brandywine and Roma. Lots of saucing and canning is in our future.
Whatever kind of tomato this is, it's not a yellow pear like the note I wrote myself said (drinking and gardening is harder than it looks). I must have crossbred something. Anyone have an idea who the parents of these lobey tomatoes might be?
It's always fun to see how the vegetable garden has changed over the season. Here are some photos of mine on the first and last days of spring 2020.
Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran [keep reading...]