Bee forage, or not. 9.18.2020

 The wildfire smoke level is down to about 100, from well above 500 two days ago.  That's still not "clean" but not "hazardous to life" that it was.

I checked on the bees, through the window in their beehive.  I THINK they are OK.  Not much activity, today was cook and rainy so I think they wouldn't be going out anyway.  The yellow jacket traps have a few dozen yellow jackets - bad news, really. That means there are still lots of them out there.

Since it's cool and there are no bees out there, it may not matter now to have nectar and pollen plants.  But there might be sunny days now and then.

This is the patch of wildflowers that I planted in July, I think.  It was after the irises that were in this spot finished blooming, and I moved them elsewhere.  They are blooming nicely now.  I was surprised that they did this well, planting the seeds so late and watering only a few times when first planted, and a few times this month.  I don't know the source of the wildflower mix.  There are lots of bachelor's buttons, some coreopsis, cosmos, and a few zinnias.  That is most of it.  Deer have not eaten any of it.

These are the buckwheat that I planted in the former potato patch, roughly two weeks ago.  I think they benefited from the smoke emergency, because the soil did not dry out so fast.  I don't know if these will just be a ground cover / "green manure" cover crop, or if they will bloom before the first frost.

These are the other buckwheat, planted in mid summer.  They are blooming very well.  It's not a big enough patch to sustain a hive, but it's not nothing.  This is a learning process for me.

Phacelia is not blooming yet.  I think it might be close.

Squash Harvest. 9.18.2020

 I decided to harvest all of the squashes today.  The stems were dry and woody, so that tells me it's time.   This was a nice harvest, and some are new types that I never grew before. I regret a little bit not isolating the blossoms and hand pollinating each with its own variety, but at the time that wasn't an option.  I also did not realize how much I wanted to save seeds this year.

There are some new types - the Red Kuri Japanese squash produced quite a number of small, acorn-squash or larger size squashes.  The Japanese Kobucha squash, on the other hand, made only one.   The Pink Banana Squash made two very large and several small to large squashes, but one large one was vole-chewed and developed rot as a result.  No waste - that went to chickens who will eat the squash and its seeds.  That's OK, I got mine too.  Then my other favorite is the Galeux d'Eysines pumpkin (Apparently "Galeux" means scruffy or scabious) - beautiful pumpkin and makes really good pies.  So does Pink Banana Squash, which is special because my great aunt Emma gave me seeds to this one 55 years ago, I grew them and my mom used them to make pies.  These seeds were from Baker Creek heirloom seeds.  

 There are also some summer squashes, which will be used in a couple of weeks, and the two big stripy  / green  ones are heirloom Italian Zucchinis that I am saving for seeds.  I hope the progeny are not a tasteless mix, so next Spring I'll grow one from the old packet as well.  The big white one is "Illinois Squash" which I've never eaten and which I don't know what it will be like.

Those yellow summer squash are incredible good prepared as follows.  Slice into French Fry shape slices.  Don't try to skin them first, the skin is tender and cooks even more tender.  Dust the slices with season salt, pepper, garlic powder, maybe some pepper flakes.  Drizzle with vegetable or olive oil, stir, then air fry 400 F, 8 minutes, toss, air fry for another 8 minutes.  The best breakfast or snack you can have. 

 You can also do that with Zucchinis.

Sweetcorn Harvest and Freezing. 9.18.2020

 Sweetcorn has been coming "on line" for the past week.  There were a few ears from the first planted batch, the second planted batch basically didn't grow or the plants got eaten by something.  So these are the third and fourth batches, which were planted early / mid June I think, and I wondered if that was too late. As it turned out, they are producing a lot of big tasty perfect ears.

This also answered a couple of questions I had.  One, there wasn't enough room to plant four-row blocs, which was recommended for best pollination.  Instead, I planted three-row blocs.  Those have done fine pollination-wise.  Maybe a few small ears, but not a problem.  I also wondered if they were planted too late.  This makes for a fall crop, but did much better than the earliest ones.  Which where OK and better than nothing when I got some sweet corn from those.  

There were a lot of tomatoes to pick at the same time as the sweetcorn.

I think these were "Ambrosia" but they might be "Bodaceous".  I like the "SE" type corn.  The supersweets are too sweet and not enough corn flavor.  The SE type ripens for me, is sweet but not sugary sweet, and has a good flavor, tender but not mushy kernels.

I blanch for three minutes in boiling water, transfer to ice water, and when cool, slice off "planks" of corn.  They don't make planks if sliced when hot, which is interesting.  I like those.  This is different from fresh, but such good flavor and so welcome in midwinter, that I grew extra this year just to freeze.  The last bloc is also almost ready to harvest.

Saving Seeds. 9.18.2020

 From late summer, about mid August, until now, I've been collecting seed heads and seed pods etc. to save for next year.  Part of that will be for wildflower meadow, and part for vegetables or other flowers.

I saved flower and chive seeds buy cutting the seed pods or tops off, and putting them into brown paper bags, upside down, so the fried seeds would fall into the bag.   Others, such as cucumbers, I let the pulp ferment in water for 2 days, then let them dry on newspaper, the same as is done for tomato seeds.

These were the "bush" pickle cucumber seeds.  I was hospitalized when they were at their peak, so no pickles this year.  I let some of the fruits fully ripen to a tan/yellow color, with a husk that seemed a bit papery.  Then I cut three open, scooped out the seeds, let them ferment, and dried for a week on newspaper.   I thought they would stick together, but they did not.  This is enough to start a pickle farm.  Now they are in a paper envelope for the winter.

These were Oregon Sugar snow peas.  The holes indicate that a weevil has tunneled into them and hollowed them out.  So these are not viable.  I wasn't as crazy about Oregon Sugar as I was about Taiwan Sugar anyway.  Oregon Spring grew too tall, produced too late, and the snow-peas were not as good as Taiwan Sugar.  A similar thing happened to Taiwan Sugar but not as many.  I put them into a jar in the freezer, which is meant to kill the weevil.  If I can find them again.

Shirley Poppy seeds.  For these, I just cut off the pods when the stems turned brown.  After they are fully dried out, shake out the seeds like a pepper shaker.

Four O'clock seeds.  I saved, separately, red, yellow, and pink flowered types.  They come up volunteer anyway, but I thought I might add them to the fig tree area.

Marigold seeds.  These are messy.  I didn't realize that it's easy to pinch the pod, pull off the dry petals, then tear open the pod to release the seeds.  So these are seeds mixed with petals.  They have a nice herbal - floral scent.  I think the petals are OK.  There are enough seeds here to start a marigold ranch.  They will go into the wildflower meadow.  This is a yellow French variety that the honeybees liked.

When the seeds are dry, I transfer them into paper envelopes.  I'm not getting outtoo stores because of the coronavirus and stupid, stubborn people out there who want to be modern typhoid Marys, so these are home made using a paper tablet and painters tape.  They are just as good and basically free.  I use paper because it dries out, while plastic retains moisture that can cause mold..

Cherry Pie. 9.15.2020

 In July, we picked about 6 pounds of pie cherries from the backyard orchard.  I made batches of pie filling, which I froze in zipper lock freezer bags.  Yesterday I thawed out a package and made a pie.  The crust is a standard Butter Flavor Crisco based crust.  Can't beat the flakiness and flavor, although I should probably try oil crust again.