You Reap What You Sow (Garden Harvests)

[ness]

I'll one up you. I do mine for 4 minutes, but that's not the tip. Cut the butt end off, stalk end, far enough up that you're in to the corn. Squeeze the ear out of the shuck and the silk will come with it.

I'm gonna have to try that.

[Feathers and Fins]

I have had many suckers produce I try to be selective in what I pinch typically anything below 18'' gets pinched and then selective based on production on vines.

[ness]

I pinch out suckers to keep the plant size in check. I grow mostly indeterminates and also keep them to one main stem so I can grow more varieties in my space.

[blue79]

We have only picked 2 red tomatoes so far but its not gonna be long.Pulling the biggest sucker branches off up to the first tomatoes does make them grow faster and bigger.

These are Omars Lebanese.Supposed to get 2-3lbs.

These are the Giant Belgiums.These always get huge but they always grow deformed with cracks and holes and bruised and the branches are huge and always break.This is our last year of growing these.

Our x-large cherry tomatoes get the size of golf balls and these are the tomatoes we can.We fill our fish fryer basket with cherry tomatoes and put in boiling water and then dip the basket in ice water and then squeeze the tomato out of its skin into the jar.No dicing and no mess.

We are gonna have lots of Romas.Every plant is loaded.

Here is our wall of pickles and cucs.

This morning Vicki canned 6 quarts of dill spears and 8 pints of bread and butter pickles with a jalapeno half in each jar.Shes gonna make a couple more batches of pickles and then start saving all the babies for a gallon jar of baby dills.She also made 4 quarts of pickled mixed vegetables.

Does anybody have ornamental peppers?We have never really tryed to save any but we are wanting to.

Last year i traded some canned goods with my cousins wife and she gave me a jar of jalapenos that was called Cowboy Candy and i have to say that was the best jalapenos i ever had.I was thinking about getting the recipe and using the ornamental peppers instead.Or i might dry them and grind into spice.

[ness]

Looking good, blue. The Roma's especially catch my eye. I tried a new paste tomato this year called Federle, and they're a bust. The plants are real weaklings, got a bunch of thumb-sized maters with blossom end rot, and one huge one about the size of my fist.

[REDSOXWSCHAMP]

just wrap the ears of corn in foil throw on the grill for about 20min remove foil, shuck as you normally would, all the silk come off with the husk, dip in salted butter, sprinkle with parmesean cheese and garlic powder, very tasty.

[jdmidwest]

Yum, garlic powder and parm cheese. That sounds good.

If I am camping, I will shuck it and toss it into the fish fryer after the fish. Fried corn is pretty good too.

When I grill it with the shuck on, I just toss it on the grill whole minus the silks off the end until the shucks are dry and burnt on the outside. Then peel and butter. I skip the foil.

[Wayne SW/MO]

When I grill it with the shuck on, I just toss it on the grill whole minus the silks off the end until the shucks are dry and burnt on the outside. Then peel and butter. I skip the foil.

Same here except I try to remember to throw it in some water before hand. It probably isn't necessary for fresh picked, but what you buy, especially what the wife buys, is sometimes drying out.

[BilletHead]

Nice looking tomatoes everyone. We are getting lots of smaller ones right now. Am wanting some of these behemoths to ripen though,

Peppers still coming on like crazy. Some cubanelles and hot bananas pictured. Bookoos jalapenos and chilies too ready. Sweet yum-yum peppers thick but not ripe yet. I think I will do some pickling soon or sooner!

The try at summer lettuce might work. Package said this variety (baby romaine) would grow spring, summer and fall. Got four tubs growing and not too good of a stand in them. We will see if it will grow with the upcoming high temps.

Ness, remember where you thought wild gooseberries might not ripen and stay greenish? Here is some turning. I ate a few and they do turn pretty sweet. They aren't wormy or maybe I don't know what worms taste like?

BilletHead

[Feathers and Fins]

We are finally getting our Maters ripe and picked a hand full well over a pound last night and they were juicy as they came. Going to make up a ton of Banana Pepper sauce today we are picking on average of 20 every 3 days at this point. Okra finally got picked and I hear gumbo being discussed Its been a great season so far but we need warm weather for the Mellons.