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Gardening Thread- Show me your gardens!

Discussion in 'Garage / Workshop' started by Noelie84, Mar 28, 2014.

  1. Sep 7, 2018 at 1:39 PM
    #2581
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Those peppers look damn fine! :hungry:
     
  2. Sep 7, 2018 at 6:51 PM
    #2582
    Bulldogs129

    Bulldogs129 Don't find fault, find a remedy

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    The garden is still doing fairly good. The pumpkins a little more defined, and gourds are just starting to grow.

    48B030C9-9CCD-4995-969B-320059A70AA0.jpg
    B0CEDB1B-37D6-4378-A419-AA84F74C0CF1.jpg
     
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  3. Sep 11, 2018 at 7:54 PM
    #2583
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Nothing like some fresh basil out of the garden. The smell is magical.

    20180911_195126.jpg
     
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  4. Sep 12, 2018 at 6:08 AM
    #2584
    Noelie84

    Noelie84 [OP] vir prudens non contra ventum mingit

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    Last night was 'tomato night' at my house.

    40lbs of tomatoes...


    worked out to 38 pints of various sauces and 7 quarts of soup base.




    And also means that I'm :pccoffee: this morning. Started processing as soon as I got home at 5:30 and pulled the last batch out of the canner at 11:45. And I wake up for work at 5-5:30
     
  5. Sep 14, 2018 at 9:36 AM
    #2585
    wilcam47

    wilcam47 Well-Known Member

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    how much did you lose in cooking? Or does it stay pretty much the same. We have about 5.5 gallons of uncooked sauce with more on the way...
     
  6. Sep 14, 2018 at 10:06 AM
    #2586
    Noelie84

    Noelie84 [OP] vir prudens non contra ventum mingit

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    Depends on which batch I was making. The soup base basically doesn't lose anything; it's just juice and pulp that got brought to a boil and put in the jars. The pasta sauce gets transferred to the jar when it's been cooked down by about 10% or so, and the Pizza sauce get moved to the jars at about 15-20% reduction in moisture. When I'm making ketchup that usually gets simmered in the slow cooker long enough to reduce down by probably 40%

    Edit-
    It also varies from year-to-year; sometimes my paste-variety tomatoes do really well and sometimes the general eating tomatoes do better, so that affects how much I need to reduce the sauces. I like the Brandywine variety for an eating tomato, but they tend to have a fair amount of liquid when you squish them down for sauce. The Amish Paste and Speckled Roman varieties have a higher pulp-to-liquid ratio, so when they flourish I don't need to do nearly as much boiling. :notsure:
     
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  7. Sep 14, 2018 at 3:59 PM
    #2587
    Bulldogs129

    Bulldogs129 Don't find fault, find a remedy

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    Planted a few mini marigolds, Mexican Heather, and creeping Jenny. Also updated pic of the pumpkin.

    D89B1E27-A1EA-4DB5-ABFF-D72B9FE53AF4.jpg
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    34AF4890-A8D6-493E-88D2-947989EA0C2B.jpg

    AF9AD8B7-095A-4B92-92FB-5FAE55966E19.jpg
     
  8. Sep 15, 2018 at 8:13 AM
    #2588
    wilcam47

    wilcam47 Well-Known Member

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    it will be the first time making tomato sauce so it will be interesting. we have mostly Roma's, one beefsteak and maybe one other type.
     
  9. Sep 15, 2018 at 8:31 AM
    #2589
    neverenoughdirt

    neverenoughdirt Member

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    Awesome thread. I am huge into plants and gardening. It was between a 4Runner and a Tacoma and the Tacoma won out because I needed the bed to enable my gardening / plant addiction ;D

    IMG_20180717_191600.jpg
    IMG_20180717_174706.jpg
    IMG_20180713_065648.jpg
     
  10. Sep 15, 2018 at 8:43 AM
    #2590
    Bulldogs129

    Bulldogs129 Don't find fault, find a remedy

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    Awesome reason to buy a Tacoma :oldglory:

    What variety of corn is that?


     
  11. Sep 15, 2018 at 9:04 AM
    #2591
    neverenoughdirt

    neverenoughdirt Member

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    :D

    The corn is ''Seneca Stalker Red.' It is a flint corn. Very nice looking plant and produces beautiful corn
     
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  12. Sep 15, 2018 at 9:06 AM
    #2592
    wilcam47

    wilcam47 Well-Known Member

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    is it edible or just ornamental?
     
  13. Sep 15, 2018 at 9:11 AM
    #2593
    Gyrkin

    Gyrkin Well-Known Member

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    I use a crock pot with the lid off to cook it down. Don’t have to worry about scorching it.
     
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  14. Sep 15, 2018 at 9:11 AM
    #2594
    neverenoughdirt

    neverenoughdirt Member

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    It is edible as a meal corn. I hope to grow enough to grind it and make some corn bread or something. Otherwise, I know my ducks will love em.

    Some types of flint corn can be popped. I have yet to try popping them.
     
  15. Sep 15, 2018 at 5:09 PM
    #2595
    Bulldogs129

    Bulldogs129 Don't find fault, find a remedy

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    We just found another pumpkin, that makes two.

    B1210246-CDE3-4319-A8F5-2C7C462AC50E.jpg
    7CE26538-CCB1-4E68-BCF8-BA08C7FF031E.jpg
     
  16. Sep 15, 2018 at 6:02 PM
    #2596
    Martyinco

    Martyinco Well-Known Member

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    That pumpkin has nicer hair than most male models
     
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  17. Sep 15, 2018 at 6:16 PM
    #2597
    Bulldogs129

    Bulldogs129 Don't find fault, find a remedy

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    That’s what I’m talking about!
    :cheers:
    :oldglory:

     
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  18. Sep 15, 2018 at 10:04 PM
    #2598
    theredofshaw

    theredofshaw Well-Known Member

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    Turned our yield into a bunch of salsa today :D.
     
  19. Sep 15, 2018 at 10:31 PM
    #2599
    Oldie2007

    Oldie2007 Well-Known Member

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    Bringing it back to life. Well used and maintained, but neglected as for cosmetic. TruxPort Roll Up Tonneau, Gentek Autodimming/Temp/Compass Mirror, Kenwood AM/FM/SAT with back up camera, RedLine Tuning hood lifts, AVS Bugflector, Custom Grille, Flex-a-Lite Electric Fan..... still working!
    Yep. Have a Greenhouse / Screenhouse combo I run all year for the last several years. Sometimes it works, sometimes …… I bought a greenhouse to overwinter my Hibiscus, then went stupid from there, planting veggies from seeds when I discovered I had a hot house. Here's a couple pix.
    Screen house shot
    20180519_164154.jpg
    Some of the thrilling harvests
    20180722_151055.jpg
     
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  20. Sep 17, 2018 at 4:39 AM
    #2600
    Noelie84

    Noelie84 [OP] vir prudens non contra ventum mingit

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    If you plan on doing it every year, one of these is worth it's weight in gold.
    https://www.amazon.com/Deluxe-Strai...7184204&sr=8-9&keywords=roma+tomato+processor

    I did the 'scald and peel, then cut and strip the seeds' business for a year or two and had enough of it. When we expanded the garden when we moved I bought the processor and it cut my processing time by more than 50%. If you don't pre-cook the tomatoes, though, you'll want to run the waste back through the processor, because it misses a lot the first time around. I don't bother precooking them any more; I just slice them up, drop them in, and run everything through 2-3 times.
     
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