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Tuesday, July 28, 2009

Week 8--The Follow Up

I have had several folks ask me about the Late Blight, so I wanted to follow up on that topic. Unfortunately it has spread into the potatoes quite rapidly, so I will be harvesting a lot of "new" potatoes this season. I suppose this isn't too bad since new potatoes are very tasty, however this means I won't have as many storage potatoes to sell in the winter.

So how does this Late Blight affect you? Besides the fact that we may not have as many tomatoes or storage potatoes, and that you have to hear me complain about it, it won't affect you at all. LATE BLIGHT WILL NOT MAKE YOU SICK!


The turkeys just celebrated their 5 week birthday! They now have a run outside, but still go in the barn at night. Feel free to visit them on the back side of our house, but don't touch the fence, it's electric! (Boogie Woogie!).

HELP WANTED: This late blight has taken up so many hours of my day I am in need of help! Looking for a strong individual to help with harvesting and weeding 5-10 hours a week ASAP through mid October. Must be willing to work in the rain : ) I will "pay" the equivalent of $8/hour in produce.

This week's loot: lettuce, baby carrots, hakuri turnips, cilantro, green beans, snap peas and a taste of summer

Next weeks' loot: the same with the addition of chard, I promise! and some other herb like dill : )

Pickled Dilly Beans2 lbs fresh green beans
4 small garlic cloves
4 heads of dill or 4 tsp dill seeds
½ tsp red pepper flakes
2 ½ cups white vinegar
2 ½ cups water
2 Tbs salt
Sterilize 4 pint jars and place one peeled glove of garlic, 1 head or 1 tsp of dill seeds and a pinch of red pepper in each. Fit beans in jar allowing 1/2 inch of head room. (trim beans if necessary.) Bring vinegar, water and salt to a boil. Pour over beans, filling within 1/4 inch of the top. Fasten jars and place in a boiling water bath, covering the lids with 2 inches of water. Process at a hard boil for 5 minutes. Remove and cool.

Freezing Beans Bring enough water to a boil to emerge beans. Dunk beans in water and start timing right away. Leave in water for 3 minutes. Remove from hot water and emerge beans in ice water until cool. Drain, bag and freeze.

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