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Drowning in Poblano Peppers

September 14th, 2017

I always love growing poblano peppers, they are one of my favorites to use in chili, salsa, and other Mexican inspired dishes. I like to have a gallon or two of cut up poblanos in the freezer ready to use all winter long. This year I planted four ‘Baron’ plants, expecting a semi-decent harvest (seed was purchased from Johnny’s Seeds). Little did I know that these peppers would do better than any other pepper in the garden and I’d be drowning in them.

We’ve been harvesting them and roasting them on the grill, which is working beautifully. At least half of them will be preserved this way. After grilling, they are peeled, seeded, cut in half, then frozen.

The rest will be processed in the usually fashion, just like green peppers. I’ll seed then, slice them, and freeze them on a cookie sheet then transfer them to bags. This way I can scoop out what I need each time, not premeasuring needed.


Since we also have quite a stockpile of ground venison in the freezer from last year, it looks like venison chili will be on the menu quite often this coming winter.

What vegetables seem extra productive in your garden this year?

Squirreling Away for Winter

September 5th, 2017

It’s been a busy week and weekend. My evenings are filled with harvesting and preserving. The apples, tomatoes, beans, and peppers are coming in like mad. Green beans are blanched and frozen, peppers are chopped and frozen. Both things are frozen on cookie sheets and put into freezer bags to be scooped out in quantities needed.

The tomatoes are being put up in a few different ways. ‘Principe Borghese’ are dried in the sun dried tomato fashion. Some tomatoes are canned crushed for winter cooking, others are turned into conserve. Right now I’ve only finished up a batch of crushed tomatoes. Stay tuned for various posts this week about all the other things I’m making with all the garden bounty (including recipes for a few tried and true favorites). While this season seems a bit frantic, it will all be worth it in the dead of winter. When snow is deep on the garden, we can enjoy chili made with homegrown poblanos, tomatoes, and onions. There’s nothing better (and saves more money) than shopping in your freezer and pantry!

What are you preserving from your garden?

Bushels of Beans

September 28th, 2015

Remember that second batch of green beans I seeded back in mid July? They all came ripe. I harvested a nice batch before we left for our trip at the beginning on Sept, when I returned they were flush with beans!
green bean harvest 1
I harvested half a bushel on Friday night and half bushel on Saturday night. Then I blanched them and put them in the freezer. I like to freeze them on cookie sheets then dump them into zipper bags so I can scoop out what I need for a meal. It’s a convenient way to preserve them. These are ‘Maxibel Haricort Vert’ from High Mowing Seeds.
green bean harvest 2
I also like them blanched so I can make this cold green bean salad with them. It’s a great way to taste summer in the middle of winter when you have the need for it.

What are you preserving from you garden before winter comes?

Friday Favorite: Vegetable Soup

August 28th, 2015

Since the garden is bursting with fresh vegetables, I’ve been making pots of vegetable soup. The soup gets ladled into wide mouth pint mason jars and tucked away in the freezer, ready for quick meals come cold weather. We eat some in the summer too, last night I made a pot of minestrone and we will be enjoying that this weekend. It was filled with: potatoes, cabbage, zucchini, tomatoes, onions, garlic, celery, green beans, and herbs from the garden.
curried broccoli soup
I make soup with whatever vegetables are ready to harvest, curried broccoli, tomato, vegetable, etc. It’s nice to know that there are instant meals ready for fall days when I’d rather spend every drop of sunlight working in the garden. I also love using up all those bits of vegetable peels to make vegetable stock for all these soups. I feel like I’m making the most of the bounty of summer.

What’s your favorite kind of soup?

Pucker Up

August 12th, 2015

Sour cherries bring back memories of my childhood. My maternal grandmother had a big sour cherry tree in her back yard. When the cherries were ripe, my grandpa would erect scaffolding around the tree and we’d go down and pick cherries. We’d spend hours pitting them, then my mom would make a pie and the rest went into the freezer to make sauce for ham and maybe another pie or two.
sour cherries 1
I planted a few sour cherries trees in Ohio, but they didn’t produce much before we moved. I haven’t planted any here yet (not sure why). Lucky for me, the neighbors have a tree that produces much more than they want or need. Thus I am able to head down and pick cherries at their place.
sour cherries 2
They can’t remember for sure which variety it is, I’m fairly certain it’s a ‘Montmorency’. I’m happy to have a few pints of cherries tucked into the freezer to be made into scones when the snow flies outside. Personally, I much prefer sour cherries to sweet cherries. I have plans to add a few trees to the garden, in fact I saved a handful of these pits and they’re tucked in the fridge in a container of peat moss hoping they’ll sprout.

Do you grow sour cherries? What’s your favorite way to enjoy them?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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