Squash Harvest. 9.25.18

I harvested the squashes.  This is plenty for us.  The largest is "Pink Banana Squash" which I love for the flavor and amount produced.  The small pumpkins are "Winter Luxury Pumpkin".  The butternut squashes turned out small.  In my garden, they don't do as well.  The others were volunteers, likely crosses of summer squash or zucchini, with pumpkins.

Fig Jam. 9.20.18

 Despite the challenges of yellow jackets, and then ants, I harvested a bowl of figs yesterday.  For ants, I usually wrap a 6 inch section of trunk with plastic wrap, then apply Tanglefoot over it to prevent them from climbing.  But had not done that until last week.  Their numbers are greatly reduced now, and there are figs without ants to harvest.

I usually dry extra figs for later use in breads or hot cereal, but this time wanted to make jam.  I make freezer jam, because I have not learned canning.  I also think that canning cooks longer, and I don't know the effect of that on the nutrition.

However, there is cooking with this jam before freezing.  That breaks down the structure of the figs so they mix better with the pectin solution.

I used Sure-Jell, the one for less or no sugar.  The fig recipe still called for what seemed to me like a lot of sugar.  I followed the recipe because it cautions that using less sugar can result in the pectin not jelling.

It's pretty easy.  I used about 4 1/2 cups of figs.  Washed, cut into half, then used food processor to cut them into a chunky mixture.  I didn't puree, because I like chunks of figs in the jam.  That yielded 2 1/2 cups, which is what the recipe called for.

Then placed into sauce pan.  Mixed pectin with water as the recipe in the box described, added the sugar and lemon juice, and brought to a rolling boil while stirring.  Then portioned into  pint size jars, let cool, and froze. 

This actually jelled almost too well.  I might have been able to use less sugar.

The recipe was:

2 1/2 cups chopped figs.
1 cup water.
1 pkg pectin

 1/4 cup lemon juice (3 small lemons)
3 1/2 cups sugar.

I  mixed the pectin with 1 cup cold water to disperse, and heated in microwave for a minute.  Stirred, then stirred into the pan of figs. Added the sugar, then lemon juice.  Brought to rolling boil, frequently stirring.  Then immediately ladle into clean pint jars, apply lids, then let cool before freezing.  The lid is not tightened until it is frozen.

The appearance is nice, reddish jelly.  It was very good stirred into yogurt.

I think next, I'll try the Pomona pectin, which I read does not require sugar, or as much.

Echinacea From Seeds. 9.17.18

Echinacea Seedlings.  9.17.18

This is the row of Echinacea seedlings.  Not hybrids - these are the wild type, native "Purple Coneflower".  I planted them mid summer, about July 15 (so 2 months ago) in full sun, in a historically hot summer.  I watered the row every day.  Most of the summer planted flowers did not grow, but these came through.  They are all sizes.  Maybe that reflects the diversity of seeds that are from a wild type, as opposed to a cultivar.  I think they will bloom nicely next year.  Deer resistant, drought resistant, nice flowers, pollinators like them, and growing from seeds is not too hard, if one is patient.

A Little Optimism. 9.17.18

Planting things in late summer or fall, takes a little optimism.  It means, maybe I'll be around next year to appreciate the results, and the world will still be here, and there will not be any disasters to blow it all to smithereens.  It means I'm willing to take some little effort, to make next Spring, and beyond, a little nicer.

So today I bought a hybrid Echinacea - this one is "Aloha", and is interesting because of the yellow color.  I'm becoming more enthusiastic about Echinacea because, so far, deer and rabbits don't seem to eat them, slugs seem to leave them alone, and they don't mind the hot dry summer.  I read they would not like wet winters, but so far mine have survived that.

The irises were sold as rebloomers for the Pacific Northwest.  We'll see.  The varieties are "I'm Back", "Come Again", and "Corn husker".  Reblooming irises generally bloom during the rainy season, in my yard, so the flowers look like wet sopping tissue paper, not worth it.  We'll see what happens with these.  Again, there is some optimism, because in previous years, I had problems with bacterial and fungal rot for bearded irises.  This year, the survivors looked good, so I'm trying again.  They are my favorite May flower.

In that box are 2 garlic heads, sold in the store as "Heritage California Softneck" garlic.  I will plant it next month, along with cloved from heads that I grew this year, and an order from Territorial Seeds for other types.  These will be fenced in, because deer and/or rabbits eat them all off in my yard.   I tried fencing covers for individual rows, but as soon as the leaves grew through the fencing, they were eaten off.  Again, it takes some optimism - planting garlic in the fall, means a harvest the following July.

There are some daffodils in there too.  I planted them in a row, like a kitchen garden crop. 

Paw Paw Progress Report. 9.17.18

Paw Paw "NC-1".  9.17.18

Most of the paw paw fruits made it through the hot dry summer without problems.  Some that were exposed to full sun, have blackened areas where the sun was brightest - something to think about next year, if they set fruit again.

This was a very hot dry summer.  My ability to keep things watered, was overwhelmed.  But I did manage to water each paw paw tree with about 10 gallons of water, once weekly, using the "5-gallon bucket with 1/4 inch holes in bottom" method.  They are also mulched with tree leaves from last fall.

I'm guessing they will ripen in October.  No way to know, this being their first year to set fruits for me.  The "NC-1" might be bigger, because that was the only fruit on the tree.  The "Sunflower" set about 2 dozen fruits.  Those are smaller, compared to the one on "NC-1".

Paw Paw "Sunflower".  9.17.18

The apple, there for comparison, is a Rubinette.  This happens to be an average size apple.