http://www.durgan.org/2015/July%202015/25%20June%202015%20Blueberry%20Juice/HTML/ 25 June 2015 Blueberry Juice
Eighteen pounds of blueberries were made into 12 liters of pressure canned juice. Blueberries have almost no gross fiber, so only simple screening is required to remove picking debris. Water was added to the solution prior to cooking to make drinkable consistency.The cooked berries were beat into a slurry using a hand blender.Berries cost $2.25 per pound.
http://www.durgan.org/2015/July%202015/24%20July%202015%20Blueberry%20Juicing/HTML/ 24 July 2015 Blueberry Juicing
Thirty four pounds of blueberries were picked from a grower and processed into twenty five liters of juice. The cost of berries was $2.25 per pound. Each liter of juice used 1.36 pounds of berries for a cost of about $3.00 per liter.Blueberries have almost no gross fiber so elaborate straining is not required. In fact, they could probably be beat into a slurry then canned. My berries were cooked, beat into a slurry, strained using a Victorio Juicer, pressured canned in liter jars at 15 PSI for 15 minutes for storage.Annotated pictures depict the process.
http://www.durgan.org/2015/July%202015/23%20July%202015%20Dinner/HTML/ 23 July 2015 Dinner
Dinner baked potato, juice, tomato, cucumber with a touch of vinegar. Prep time about five minutes after the potato was baked.
http://www.durgan.org/2015/July%202015/23%20July%202015%20Garlic/HTML/ 23 July 2015 Garlic
A row of garlic was pulled for drying. The bulbs are solid with no bursting so some were left in the ground to mature more. The scapes were left on and formed bulbils or seeds which can be used in cooking. I also wrapped some clusters in gauze to mature into bulbils. The gauze prevents dispersal as they mature.
Some elephant garlic was also pulled. Elephant garlic has nodules on the bulb which are clones which are viable and can be planted.
For the main crop, for the seed cloves, I let the bulbs burst which makes for larger cloves for planting. I find this seems to have little effect on shelf life in practice.
http://www.durgan.org/2015/July%202015/22%20July%202015%20Escapade%20Rose.%20Cluster%20Rose/HTML/ 22 July 2015 Escapade Rose. Cluster Rose
This Escapade Rose, Cluster Rose (Floribundas) blooms profusely all summer, with periodic deadheading. The vegetation is very prickly. The rose withstands adverse conditions. During heavy rainfalls the rose roots are in water for several hours. It always manages to survive and thrive. It survives severe Winter conditions well. This rose is a plus in any home garden.
http://www.durgan.org/2015/July%202015/22%20July%202015%20Bee%20balm%20%28Monarda%20didyma%29/HTML/ 22 July 2015 Bee balm (Monarda didyma)
My perennial Bee Balm plant is in full bloom. There are actually two bumble bees collecting food.Bees are very rare in my garden.
http://www.durgan.org/2015/July%202015/22%20July%202015%20Yukon%20Gold%20Potato/HTML/ 22 July 2015 Yukon Gold Potato
Th first Yukon Gold Potato was dug. The plant yielded 3.5 pounds of quality potatoes. The seed was planted about four inches deep and the area was mulched with wood chips. All the new tubers were just below the ground and the area was not hilled. There were no tubers exposed to light. Notice no tubers are growing along the stem of the plant. This is an acceptable harvest, since the tops haven’t completely died off yet.
http://www.durgan.org/2015/July%202015/20%20July%202015%20Gooseberry%20Juice/HTML/ 20 July 2015 Gooseberry Juice
Nine pounds of European gooseberries were picked from my one bush and processed into six liters of juice. A few American berries were picked and added.The berries were cooked until soft, then beat into a slurry, strained through a 2 mm mesh food mill, then placed in liter jars and pressure cooked at 15 PSI for 15 Minutes for storage. They were picked because some started to fall off the bushes. Color change is minimal with this fruit,but they get sweet and a bit soft when ripe.
http://www.durgan.org/2015/July%202015/19%20July%202015%20Vegetable%20Juice/HTML/ 19 July 2015 Vegetable Juice
Twenty three liters of juice was made from current garden vegetables, kale, carrot, celery, beets, cucumbers, basil, dill. The carrots tops were incorporated. Process was to cut into small pieces, cook until soft, blend into a slurry, strain through a Victorio Food Mill, strain food mill residue through a Champion Juicer to obtain maximum nutrients. Water was added to just cover the vegetables in the cooking pot. The juice was placed in liter jars and pressure canned in batches of seven at 15 PSI for 15 minutes for long term storage.
http://www.durgan.org/2015/July%202015/16%20July%202015%20First%20Potato%20of%20Season%20Superior/HTML/ 16 July 2015 First Potato of Season Superior
First potato plant of the season was dug, Superior, weight 2 pounds, excellent quality. The tubers were cooked in a Dutch oven at 400F for 50 minutes, served with butter.