http://www.durgan.org/URL/?JAPXB 18 July 2014 Paul Robeson Heritage Tomato
There are four plants in the garden and this tomato is the first to produce in quantity this year. It is a fine shaped fruit, a good size,dark colored, and has a good texture.
http://www.durgan.org/URL/?KTFZR 17 July 2014 Tomato Plant Supports
Tomato plants are supported by strings attached to an overhead structure made from half inch rebar. There are 25 various types in the main tomato area, three lemon boy along a trellis in another area and four black cherry along a trellis near the deck. The suckers are not removed and as the plant grows more strings are attached as needed for support.This method does not crowd the fruit and it is easy to pick.The fruit is now starting to ripen and the plants are healthy and strong.
http://www.durgan.org/URL/?IDDLX 15 July 2014 Black Currant Juice
Ten pounds of commercially picked black currants were made into juice. The berries were a bit smaller than my own but more prolific. The berries were processed into a very pleasant juice.Cost was seven dollars per pound or per quart (liter). They were easy to pick and it took about 1.5 hours by two people.Pictures depict the process.
http://www.durgan.org/URL/?KEZMR 15 July 2014 Cucumbers Juicing
Excess to needs, cucumbers were made into juice. Some collards were added which were available. Seven liters of juice was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.
http://www.durgan.org/URL/?GXPHS 13 July 2014 Black Currants
Five pounds of black currants from my one garden bush were picked and made into juice-four liters.The berries were washed, covered with water, boiled until soft and beat into a slurry with a hand blender. The slurry was put through a 2mm mesh food mill to strain out the gross fiber. Pictures depict the process.
http://www.durgan.org/URL/?LDKQB 10 July 2014 Garden Vegetable Juicing
Twenty one liters of garden vegetables were made into vegetable juice. The jars were pressure canned in three batches of seven at 15 PSI for 15 minutes for long term storage at room temperature. All the current vegetables were selected, kale, cucumbers, collards, beets, onion, basil, dill, celery. The produce was cooked, beat into a slurry, strained through a 2mm food mill screen, put through a Champion juicer and pressure canned. Pictures depict the process.
http://www.durgan.org/URL/?EIGDL 7 July 2014 Haskap Juice
A pound and half of haskap berries was made into juice. The berries were cooked until soft,beat into a slurry, and stored in a liter jar in the refrigerator until consumed. There is so little gross fiber that straining is not necessary.The quantity is too small to pressure can.
http://www.durgan.org/URL/?EVTBF 6 July2014 First harvest of the Haskap berries. This is the second year for these seven bushes. First harvest this year and quantity was 1.5 pounds.The taste is similar to a tart raspberry. The fruit is in clusters along the stem and tends to fall off when ripe. A bit tedious to pick, since my bushes are quite short and the fruit was at ground level. When the bushes get larger a system of putting a screen on the ground and shaking the bush may be a more efficient method of picking. Thee bushes survived a very severe winter in my area with no damage. There has been no insect damage.
http://www.durgan.org/URL/?ZIKBR 11 June 2013 Bird Protection. Haskap Berries.
A one inch mesh chicken wire with a fibre glass screen top to make a cage to protect the Haskap berries from birds was installed over the seven Haskap bushes.The support posts were six foot rebar. The chicken wire was tied to the posts using plastic ties.Eight foot wide fibre glass screening was used for the top of the structure, tied using plastic ties to the support rebar.
http://www.durgan.org/URL/?VLMCG 9 May 2013 Haskap.(Lonicera caerulea L)
My seven Haskap bushes are producing flowers. This is an indication of some fruit being produced this year. The bushes were planted in 2012 about the end of June, since some were received late in the season. The final planting was not well documented.
http://www.durgan.org/URL/?XIOHT 11 May 2012 Planting Haskap (Honeyberry) bushes.Three of my Haskap (aka Haskap (Honeyberry, Blue Honeysuckle – Lonicera caerulea L.) bushes were planted in the garden. Four more are on order. The three planted were two Borealis, and one Indigo Gem (Pollinator).
http://www.durgan.org/URL/?TDBCB 5 July 2014 Purslane Juicing
Portulaca oleracea (common purslane) is free growing in my garden as it does all over the world.It has much inherent nutrition and can be utilized in salads, or cooked like spinach, or juiced as I preserve the plant.The stems, leaves and flower buds are all edible.
The plant are selected, washed, cooked until soft and blended into a slurry. The slurry is strained through a 2 mm food mill screen, then the residue is put through a Champion juicer to extract most of the nutrients. The juice is then placed in liter jars, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Today 21 liters were processed.
http://www.durgan.org/URL/?VCJQR Portulaca oleracea seeds. The tiny black seeds are one of the most important bush foods of inland Australia, containing up to 20 per cent protein and 16 per cent fat. Joseph Maiden (1889) reported that Aboriginal people ‘pulled up the plants, throwing them in heaps, which after a few days they turn over and an abundant supply of seed is found to have fallen out’. The seed is processed by grinding it on a flat rock with a hand-held stone. The resulting flour is made into a damper, cakes cooked in ashes.
http://www.durgan.org/URL/?IHDFN Description of this amazing plant.
http://www.durgan.org/URL/?BIQYD 1 July 2014 Vacuum Jar Lid Opening Tool
A tool for opening the lid on canning jars which are under vacuum, without damaging the lid. The idea being it may be possible to reuse the lid, since it is not damaged.
http://www.enjoyzibra.com/Home/HS/home.html Where to purchase.
http://www.durgan.org/URL/?PQOEH 1 July 2014 Garden Produce Juicing
Twenty five liters of garden produce was made into juice. Produce was Romain lettuce,collards,Kale, Pak Choy, Celery,garlic,basil,snow peas, parsley,cucumber. The produce was cooked and beat into a slurry. The slurry was stained through a food mill about 1.5 mm screen. The residue from the food mill was put through a Champion juicer to extract most of the nutrients.The juice was then put into liter jars and pressure canned in batches of seven the capacity of my Pressure canner.The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.