Bush Bean, Green Bean Update. 7.25.2021

These are the green beans I planted 7.8.21, so 17 days ago, to fill in the raised bed after harvesting garlic. I gave them coffee grounds and crushed eggshells for fertilizer. Something, possibly slugs, ate the growing points from several plants. I always plant a lot extra in case things go wrong, so I think it will be OK. These are two rows Tenderette, two rows Blue Lake Bush 274, and two rows Roma. They are all historic, nonhybrid varieties so I can save seeds if they grow well. They seem to like the hot weather and irrigation method, and maybe the coffee grounds and eggshells. As for the irrigation, this 1/4 inch soaker hose is worthless. It started to clog up a month after I installed it. To make use of it, I used a safety pin and stuck holes in it every six inches or so. So now it's kind of a misting hose, which does work. I installed a big sediment trap in my water line to reduce future problems. Maybe if the garden line did not bypass the filter, the soaker hose would have been OK.

Harvesting the Rest of the Envoy Potatoes. 7.25.2021

These are the earliest yielding potato. They have great cooking properties, and very tasty. I'm about out of store bought potatoes, so dug up the rest of the row of Envoy. They turned out to ve just as early as potatoes I planted two months earlier, but I think Envoy were smaller size and smaller yield, maybe.

More Onions Harvested. 7.25.2021

These need to sit outside, but not in direct sun, for a few days to dry out for storage. The red skin ones are actually shallots from seeds. There are a few more remaining, mainly Yellow Spanish. These did so well this year. No need to grow hybrids or use onion sets, when these did so well - giant onions!

Pruning Squash Plants. 7.25.2021

 The squash plants have filled a very large area now.  They are making squashes, plenty enough for our use if they all ripen.  During hot days, the leaves tend to wilt, especially the lush leaves on Pink Banana Squash and Galeux d'Eysines.  Illinois squash is spreading as much, but not wilting as much.

So, I've been cutting of the growing tips.  That way those giant solar-collecting leaves will just supply energy for growing squashes and possibly more roots. One of the Pink Banana Squashes. It looks bigger every day.  

One of the Galeux d'Eysines pumpkins. This is about the most delicious pumpkin I've grown. They are a bit behind the Pink Banana Squashes.

Two of the Illinois Squashes. They are moschata squashes, same species as Butternut but last year produced better for me than Butternut usually does. They are growing like gangbusters in this heat.

Example of pruning growing tip. These are growing up the fence. I may need to make hammocks for any squashes that form up there.

Freezing Zucchinis from this Year's Zucchinami. 7.25.2021

The tsunami of zucchinis - "Zucchinami" - is giving lots of produce to play with. I made zucchini pickles, zucchini fritters, lots of air fried zucchini fries, and used zucchini "french fries" as a substitute for green beans in Rufus's dog food recipe. So far I've blanched and frozen 8 pounds of zucchini fries for future use. These are delicious - like green beans but more tender and a bit of umami flavor, giving us umami in our zucchinami. I slice, place in boiling water three minutes, then transfer them to ice water to stop the cooking. For some reason, the ice water chill makes them a more brilliant green. Then transfer to freezer bag and use paper straw to remove air before freezing. Im using the Costata Romano variety. I think they are a bit "meatier" and firmer, compared to more modern types. It looks like they are winding down bearing, so I'm greatful for all of the great produce they made. I'm letting two, on different plants, go all the way to ripening, for saving seeds for next year. For smaller zucchinis, I just slice. The largervones get cut into "fries".  There are also some Fordhook modern zucchinis, which are also quite good.  Maybe I will make some picked zucchini filets for sandwich slices, soon.