The heat and lack of water finally got us, I can’t afford to irrigate and It isn’t helping all that much anyway!

The Spring garden is about done, we have a few cukes left, some watermelons vines and a few sunflowers still kicking but the rest is bone dry!

We did put up a good fight , we got alot of tomatoes , peppers, squash and onions.  The cucumbers didn’t do as well as I hoped, although we did get a couple batches of pickles! So for now mother nature , you win.

This sunflower isn't facing the sun, what the heck?

Bug Update

I found a large grasshopper in the tomatoes, it was black with racing stripes, red and yellow. I thought it was pretty cool looking.  Then I found this one later , it was larger and a whole different color. After a google search I found out this was a lubber grasshopper, they travel in packs and are darn near indestructable.

The adult version!

My knife for scale

If you want to read more see what Wikipedia has to say.

So for now, Im waiting to get the fall garden going, and doin the big rain dance!!

Later

With the great Okra harvest we’ve been pulling in it’s time to put some up for a rainy, cold day …since the frost will kill it dead, so we pickled a whole mess of it.

I used one of the many recipes you can find on the web, the brine is pretty standard across the board, its the spices and other flavors that make each batch your own. So here is what we did!

First thing, sterilize the jars and lids, I have a large stock pot full of water, I put the jars and lids in the water and bring to a boil, leave em for 10 minutes and pull em out with the jar lifter, set them aside to cool.

Next gather brine supplies, recipe follows!

Pickled Okra

1 quart vinegar – white,cider,rice  your choice

1 cup water

1/2 cup pickling salt

I also add about 3 tablespoons of sugar, to balance the salt.

That’s the basic brine, the you can add Garlic cloves, red peppers , black peppercorns, mustard seeds or what ever you like!

Vinegar and Spices

Put that in a non reactive pan on the stove and bring to and bring to a boil.

In the mean time, clean and trim your okra, I make a slit in the side of each pod so the brine gets in and you get a better idea of the brine level in the jars.

Cleaned Okra

After cleaning, pack your sterilized jars with the cleaned and trimmed okra, we also put and extra clove of garlic, a medium jalapeno pepper, and a 1/4 teaspoon of mustard seed in each jar.  You have to pack the okra in there real tight or they will float around after they are sealed, that way the stay submerged in the brine.

Garlic And Peppers

About to Pack The Jars.

Packed Jars

Once the jars are packed , and the brine has reached a boil, carefully ladle the brine into the jars of packed okra , use the canning funnel its so easy!  Let the brine settle and the top off your jars with the proper headspace, about 1/2 inch, clean the top of the jar off with a damp cloth and put the lid and ring on the jar.

Brined With Lids, Ready For The Hot Water Bath

Now for the hot water bath, using the jar lifter, carefully set the okra filled jars into the boiling water and make sure there is at least 2 inches of water over the top of the lids. keep in the boiling water bath for 10 minutes.

Hot Water Bath

I topped off the water after the jars went in to bring the water level up, it doesn’t show in the picture.

After the ten minutes remove the jars carefully, don’t forget it is boiling water lol!, and set them on a dishrag to cool, if they sealed right you will hear a pop as the jars cool and the lids seal.

Jars Of Pickled Okra Cooling.

Now you could eat these after a day or so, but it’s better to let them sit for at least a week, two is better. that way all the flavors get a chance to mix it up!

Well the vegetables have been coming in for a month or so now and I wanted you to see the laod of good stuff we have!

The Veggies

Here is a rack of stuff we picked from the garden, this is just a small portion of the jackpot. We have some green tomatoes, cucumbers, strait and crook neck yellow squash, zucchini , jalapeno and banana peppers,  green bell peppers and one lone butter nut squash that my nephew  picked , it wasn’t ready , but he couldn’t help himself!

Green Tomatoes

The tomatoes didn’t get to ripen all the way due to a chicken attack on them, so we had to salvage what we could. These tomatoes will give up their existence to make some chow cow, fried green tomatoes and relish, along with a wonderful salsa my wife made the other day …it was delish!

More Veggies

Here is just the up close of the other veggies, the cucumbers are doing well on the trellis system and the squash is really rolling too. The butternuts have a few more weeks to develop and there are some acorn squash out there waiting for the right time to pick. The peppers are coming in hot and heavy, get it? hehehe  We have a mess of Jalapeno and about twice that in banana peppers , we pickled several quarts of those, just like a major sandwich chain makes…you know the one, its named after mass transit!  Anyway they are good eatin, if I do say so myself.

Squash and Zuccini

And here is a close up of the squash and zucchini, these summer squash have really done better than I expected so we have frozen alot of it, along with making pickles out of the cucumbers and some jalapeno jelly and and a batch of basil/apple jelly.