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2020 Victory Gardens
HH~:
9 Qts of Picante today. Just getting into tomatoe canning now. Be on this for 3 weeks prolly as they come in.
Winter squash is all up. Put a row of red potatoes a week or so ago.
Great year for the China Survival Garden.
I had to have an Obama garden for 8yrs to survive in that depression. Was good training for this Viral Season.
Good hunt buddy of mine in his early 60s got the Wuhan! Be talking with him every nite. He in rough shape. Went outside today for 50yd walk. Said it fell like he was switchbacking a pass at 13000ft with a rag stuffed down his throat. I will say a pray for him and his family tonite. Have not got a call as of yet!
Shawn
WhistlingBadger:
Glad your garden's doing well, Shawn. Sorry to hear about your friend. Hope he recovers OK.
HH~:
Yes
Tomatoes are coming in purty good now. Did 5-6qts of picante with fresh cilantro and jalapeņo today.
Think thats second picante canning.
Elk camp would not be the same without red or green picante on my Huevos Rancheros under the lantern in early mornings.
Shawn
Eric Krewson:
I do a lot of canning and drying, over time I have amassed more and more "stuff" and didn't want to clutter my kitchen cabinets with all of it. I found a commercial shelving unit on the Facebook Market Place that is sturdy, heavy, not bad looking and will fill the bill to hold my collection out of the way in a spare bedroom until I need it.
Eric Krewson:
My squash plants have dried up for the most part but I have one or two plants that produce a squash every few days. Yesterday I fried squash, green tomatoes and okra from the garden.
I tried an experiment with some poke salat that I froze that came out really well. I cooked the poke down with butter, onions, garlic, chicken stock and dried chanterells. It was pretty amazing, my new favorite way to cook poke weed.
I rounded out the meal with peaches and cream corn from the garden and a BBQ chicken leg quarter. The local Foodland market had them on sale for 39 cents a pound in 10# bags. This was too god a deal to pass up so I ended up with 30# in the freezer. I broke the bags down into 5# vacuum sealed bags which are just right to cover my Webber grill for a mass cooking.
I always skin my chicken to get rid of 60% of the calories before I package it for later. I threw the skin (lots of skin) out in the field next to my garden for a sky burial. Within 30 minutes there were buzzards on the pile cleaning it up, I don't know how they find stuff so quickly.
I leave deer gut piles in the same place, they are gone in an hour or so.
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