http://www.durgan.org/URL/?LWDDZ 4 October 2013 Planting Garlic
Four rows of garlic was planted. One row of bulbils saved from 2013 crop. Planted at five inch spacing. One row (48) of Music purchased in Stratford at the garlic festival. One and one half rows (72) of my own porcelain garlic saved from 2013 crop. One bulb (13) of supermarket soft neck from the Supermarket.Spacing in the row was six inches and the bottom of the clove was about two inches buried. The pointed top was covered with about an inch of soil. The clove was pressed down to make good soil contact.The rows were heavily mulched to retain moisture.
http://www.durgan.org/URL/?FBTYS 10 September 2013 Mulching Garlic Bed
A yard of wood chips was picked up from a city park and about 2/3 was placed on the garlic bed. This will accumulate and retain moisture, ready for planting about 20 October 2013.
http://www.durgan.org/URL/?UDRDQ 8 September 2013 Preparing Garlic Bed
A garlic bed was prepared for planting garlic. The area is 24 feet by 4,room for about 200 plants, and was utilized for potatoes in 2013.The patch was rototilled, compost added, some urea (nitrogen) to speed up composting of wood chip mulch left over from the 2013 season. The planting rows were marked with 2 by 4′s and will be mulched heavily to retain moisture until planting about 20 October 2013.
http://www.durgan.org/URL/?HEGVQ 10 October 2013 Carrot Juice.
Seven pounds of carrots and one celery plant was made into seven litres of juice.The carrots were cut into small piece as was the celery and cooked until soft, blended into a slurry and stained. There is almost no liquid in carrots so about seven litres of water was added. There was no gross fibre residue so straining was not really necessary.The juice was placed in litre jars and pressure canned at 15 PSI for 15 minutes.A friend was cleaning his garden and gave me the perfect carrots and celery. I couldn’t resist.
http://www.durgan.org/URL/?IPFAA 9 October 2013 Pepper Vegetable Juice.
About six pounds of perfect peppers were made into nine litres of juice with some celery, kale, collards, and beets from my garden.The vegetables were cooked, beat into a slurry with a hand blender, strained through the food mill and the Champion juicer.The juice was poured into litre jars and pressure canned at 15 PSI for 15 minutes for long term storage.Pictures depict the process.
http://www.durgan.org/URL/?MGXZY 7 October 2013 Processing Pumpkin Seeds
Seeds were removed from four pumpkins and the seeds processed into a purée. This purée is highly nutritional. Slightly more than a litre was obtained and placed in small containers and frozen for long term storage.The purée is used as a supplement added to cereal for breakfast or it may be eaten as a snack.The purée has the consistency of table butter, and has a creamy flavour. The process is to remove seeds from the pumpkin, cook about an hour in a double boiler, strain water, put through a Champion Juicer to remove the seed pulp from the shell and store.
http://www.durgan.org/URL/?UBABW 7 October 2013 Watermelon Juice.
I have access to several watermelon and desire to process them for long term storage.Three Sugar Baby were selected and cut into small pieces in preparation for cooking. An attempt was made to utilize much of the rind, since it has many nutrients. Weight was about 18 pounds. A litre of water was added to the cooking pot to facilitate cooking.The melon pieces were cooked until soft and beat into a slurry with the hand blender.The slurry was strained in the food mill, placed in litre jars and pressure canned at 15 PSI for 15 minutes for long term storage. Eight litres of juice was obtained. The juice is quite sweet and pleasant tasting. Pictures depict the process.
http://www.durgan.org/URL/?COESP 4 October 2013 Juice.Tomato,kale,onion,beet,celery.
The garden is winding up for the 2013 season. Twelve litres of juice were made from 14 pounds of lemon boy tomatoes, kale, beets, celery and onion.The end product was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.
http://www.durgan.org/URL/?DWPWC 1 October 2013 Lemon Boy Tomato.Nearing last of the season
Ten pounds of Lemon boy tomatoes were picked today. There are many green ones left and if the weather holds there will be another harvesting. The fruit is perfect. These two plants are the the only tomato plants remaining.
http://www.durgan.org/URL/?RZDPA 5 September 2013 Lemon Boy Tomato
Twenty pounds of Lemon Boy tomatoes were picked from two plants. I find the tomatoes are of a good size and the plants are most prolific. I grow other yellow types but none match Lemon Boy for production and perfect shape and size. Probably already 20 pounds have been from these two plants over the season in ones and twos. They will be allowed to ripen indoors for a week and then juice will be made.
http://www.durgan.org/URL/?BTCQH 26 September 2013 Horseradish
Two horseradish plants are sufficient for my needs. Two strong pieces were selected when the condiment was prepared from last year’s planting. These were planted in a suitable area and heavily mulched with wood chips.Any piece of root will grow. The plant is as perennial but I utilize it as an annual.
http://www.durgan.org/URL/?VXCGT 25 September 2013 Cleaning yard for Winter
Weather is sunny and warm in the afternoons and the end of my growing season is approaching. I is a perfect time to clean and tidy for over-wintering. The spent produce vegetation was pulled and put through the chipper/shredder. Weeds were pulled and the area rototilled. The area was raked smooth, and any compost ready will be applied. This is the bulk clean-up, pruning will take place later as required.
http://www.durgan.org/URL/?VUNWP 21 September 2013 Butternut Squash.Juicing
Squash is in season and readily available. Thirty pounds were purchased and processed into 19 litres of juice. The seeds were removed and discarded, since there were so few.The complete squash was cut into small pieces and cooked until soft, blended into a slurry and poured into litre jars.Straining is not necessary.The cut pieces were covered with water to facilitate cooking and to thin for drinking. The jars were pressure canned at 15 PSI for 15 minutes for long term storage.Pictures depict the process.