http://www.durgan.org/URL/?DWOUN 9 September 2014 Sweet Potato Harvest
The sweet potatoes were harvested. About ten pounds of tubers were obtained. All were misshapen but very tasty when cooked. The smaller tubers were baked for immediate use in a Dutch oven. Seven pounds were left for storage in the basement.
http://www.durgan.org/URL/?GPFJO 8 September 2014 Viking Potato Harvest
Fifteen pounds of Viking potatoes were dug today. There were eleven plants. The yield was 1.4 pounds average per plant. The quality was excellent, but the yield should be four pounds or more for a good harvest. Cool weather probably inhibited quantity somewhat.
http://www.durgan.org/URL/?KDVQT 7 September 2014 Vegetable Juice Twenty four liters of vegetable juice as made from current garden produce.Two batches were made. Vegetables used were lemon boy tomatoes, eggplant, green peppers, basil,cucumbers,onion, and celery. The jars were pressure canned at 15 PSI for 15 minutes for long term preservation.Pictures delineate the process.
http://www.durgan.org/URL/?IHUSO 5 September 2014 Wasabi
A portion of my three year old Wasabi plant was dug to make some Wasabi condiment. This is my first attempt. The root was scrubbed clean and ground on a grater and hand made into a ball.The plant over winters outdoors in my Zone 5. There appears to be a reasonable amount of roots available. The finished product tastes like wasabi one gets in a sushi bar. Actually it is remarkably like horseradish, which I have in abundance.Excess was stored in the refrigerator in a damp towel
http://www.durgan.org/URL/?XTTCJ 5 September 2014 Horseradish
One horseradish plant was dug to make horseradish condiment.Th dug roots were trimmed and cleaned in the washing machine.This simplifies the process considerably. The washed roots were further trimmed and the first batch processed. Cold water is used to determine the hotness of the condiment in the blender. Small pieces are blended in the cold water to the desired texture. This only takes a few minutes. After blending the condiment is left for the enzymes to work for about 20 minutes. This determines the hotness. Enzyme action is stopped by adding 5% vinegar to the blended mixture. The vinegar is blended to insure a good mix, then the container is strained to remove the liquid.The finished product is placed in jars and stored in the refrigerator or freezer. I find it seems to keep for a long time meaning months. Half pint jars are about the right size for storage.
http://www.durgan.org/URL/?TUMKP 7 September 2014 Horseradish.
Remainder of horseradish root made into to four liters of condiment.
http://www.durgan.org/URL/?WESTF 4 September 2014 Russian Blue Potatoes
The vegetation has died off on the potatoes, so the row of Russian Blue was harvested. The yield was 1.5 pounds per plant (10), which is below my average. Usual harvest is from 2 to 4 pounds average for Russian Blue. Total of 15 pounds was put in dark room in the basement.
http://www.durgan.org/URL/?EROJY 4 September 2014 Sweet Potato
One sweet potato plant was dug up. My first attempt at growing this cultivar. There are eight plants and the remainder will be left in the ground until just before the arrival of frost in about three weeks or less. Only one reasonably sized potato was obtained.
http://www.durgan.org/URL/?HFWXC 26 May 2014 Sweet Potatoes
Six strong rooted sweet potato plants were placed in the outdoor garden. The planting area was modified with about 40 liters of mason sand and worked into the underlying soil.
http://www.durgan.org/URL/?AUZZO 15 April 2014 Potting Sweet Potato Slips
Potato slips have roots after four days and were planted into soil in gallon pots, and placed in the greenhouse. The plants were watered from the bottom. They will be transplanted in outdoor garden about the end of May.
http://www.durgan.org/URL/?MBLFZ 11 April 2014 Rooting Sweet Potato Slips
Potato slips were removed from the potato, placed in water in a small cup to enable the shoot to produce roots. A total of eight slips were chosen. My first attempt at growing sweet potatoes.
http://www.durgan.org/URL/?HYPCT 3 September 2014 Tomato Juice
Thirty pounds of tomatoes were processed into eleven liters of tomato juice.The jars were pressure canned at 15 PSI for 15 minutes for preservation. The only addition to the pot was one liter of water to facilitate cooking. Annotated pictures depict the process.
http://www.durgan.org/URL/?RFQUV 2 September 2014 Tomato Juice
Thirty pounds of tomatoes was made into ten liters of juice. One liter of water was added as an aid in cooking to prevent burning while the tomatoes were cooked. The cooked tomatoes were beat into a slurry, strained through a food mill, then put into liter jars and pressure canned at 15 PSI for 15 minutes.The food mill residue was put through a Champion Juicer to extract all nutrients. The juicer output may be mixed with the food mill output or used a soup. Pictures depict the process.
http://www.durgan.org/URL/?OPEHN 1 September 2014 Pear Juicing.
Thirty five pounds of pears from my one tree were processed into 20 liters of juice. The pears were picked eight days ago and ripened in a five gallon pail with lid. Ripeness was determined by the pointed shoulder near the stem being slightly soft to the touch. The pears were cut into quarters and covered with water and cooked until soft then made into a slurry. The slurry was strained and the juice obtained pressure canned at 15 PSI for 15 minutes for long term preservation. The residue from the food mill straining was put through a Champion Juicer and will be used as a pudding. Pictures demonstrate the process.