When we got back from our family vacation cruise to Mexico the garden had completely exploded. There was some of everything to pick. We picked the green beans and put some more in the freezer.
A day or so later we pulled beets and I baked them. I find that baking the beets gives them a better flavor and is not so
messy. Boiling them leaves the stove covered in beet juice. After they had baked at 350 for about 90 minutes, I let them cool and then slipped the skins and hubby sliced them and put them into jars. We put a sweet pickle brine over them and popped them in the refrigerator. They will taste so good in a few weeks and we will keep some to have through the holidays.
We had enough small cucumbers to make a crock of dill pickles. We pulled dill from the garden and I gathered grape leaves from the vines. The hardest part is getting everything washed and packed in the crock. Then we pour in the cooled brine and wait. In four or five days they will be about half cured and we can start sampling them. I think they are best at about 10 days and then we put them in jars and into the refrigerator. They last in there for quite some time. We picked a few ears of corn but they are not quite mature. In a week or so we will try them again. The tomatoes are starting and soon they will be no stopping them. This garden has become a full time job!
When we got back from our family vacation cruise to Mexico the garden had completely exploded. There was some of everything to pick. We picked the green beans and put some more in the freezer. 
A day or so later we pulled beets and I baked them. I find that baking the beets gives them a better flavor and is not so messy. Boiling them leaves the stove covered in beet juice. After they had baked at 350 for about 90 minutes, I let them cool and then slipped the skins and hubby sliced them and put them into jars. We put a sweet pickle brine over them and popped them in the refrigerator. They will taste so good in a few weeks and we will keep some to have through the holidays.
We had enough small cucumbers to make a crock of dill pickles. We pulled dill from the garden and I gathered grape leaves from the vines. The hardest part is getting everything washed and packed in the crock. Then we pour in the cooled brine and wait. In four or five days they will be about half cured and we can start sampling them. I think they are best at about 10 days and then we put them in jars and into the refrigerator. They last in there for quite some time. We picked a few ears of corn but they are not quite mature. In a week or so we will try them again. The tomatoes are starting and soon they will be no stopping them. This garden has become a full time job!
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