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Year of the Patriot: Gardens

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bjrogg:
Yeah Marc. It’s been some really good growing weather here. The same good growing conditions seem to bring on the disease problems.

Our seed corn companies say that the seed in our bags has the potential to produce a 500 bu. Crop. The minute we put it in the ground it's potential goes down. Always something out there that wants to eat, kill or infect it. Weather that doesn't cooperate. Nutritional problems and the list goes on. We try to control what we can and hope for 200 bu.

Here's a picture of cucumbers that were lush, green and full of blossoms just a couple weeks ago. They died off almost over night about a week ago. Just the ends of the vines are green now. I’m not sure what got them. My guess would be powdery mildew but I honestly didn't see it in them. It might be some type of seed born blight. It was very very fast. One day they were lush and green. Next yellow and then dead.
Bjrogg

Eric Krewson:
Same thing happened to my cantaloupe patch, dead overnight just as the bulk of the cantaloupes were getting ripe. I had one good one to eat and threw away 40 or so.



My two little rows of okra produce a washtub full every couple of days, I started pickling the excess. I have to experiment, this time I made garlic, jalapino pickled okra with Walmart pickling spices and apple cider vinegar.





I put two small hills of icebox watermelons out, they surprised me and produced 15 melons.

Pat B:
I love pickled okra. We haven't grown any in the last few years. The pickled okra chopped up fine with a little of the juice and mayo and garlic makes a very good tarter sauce for fried fish or shrimp.
 The recipe we have doesn't require a hot water bath. You bring the pickling mixture to a boil and pour it over the okra, garlic and dill seed in the jar. Let it sit 2 weeks and they are ready to eat.

Eric Krewson:
Your tarter sauce sound easy and good. I water bath my okra just to be on the safe side, if I make a lot it may take me years to eat it all.

Years ago I experimented with different stuff to come up with a good tarter sauce recipe.

This one has been a hit at every fish fry I took it to.

1 Cup mayo
1 Tbsp mustard
2 Tsp lemon juice
½ Cup finely chopped onion
1 Tbsp chopped dill pickle
½ tsp garlic salt (¼ tsp if you don’t like garlic)
1/8 tsp black pepper

Mix ingredients and chill, makes about a pint. Will keep for months in the frig.

osage outlaw:
Have you guys checked for vine borers?

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