Refrigerator Bread and Butter Pickle Chips

Since we had a generous harvest of cucumbers this year (one of which was hooked over into a round fat "U" shape), Hubby decided to try his hand at making some homemade pickles. Hubby researched various recipes online and then created his own hybrid recipes of all of them. The recipe is as follows:

8 cups thinly sliced fresh cucumbers
1 medium onion
1 red bell pepper
2 cups sugar
2 cups distilled white vinegar
1 tsp Kosher salt (do NOT use iodized salt)
1 tsp mustard seed
1 tsp celery seed
1 tsp ground turmeric (for color)
1 tsp ground cloves
8-10 whole peppercorns

Slice cucumbers, onion, and bell pepper and set aside in large bowl. Combine remainder of ingredients in a medium saucepan and heat over medium-high heat, stirring occasionally until sugar dissolves and mixture is at a slow boil. Shut off heat immediately. Combine heated mixture with vegetables in the large bowl and let cool to room temperature. When cooled, transfer to an airtight container and store in refrigerator for at least 24 hours before serving. Will keep in refrigerator for up to 3 weeks (but it won't last that long).

Hubby is the pickle fan in the household so he's the one that can offer an official opinion on how they turned out. Hubby says:

"The pickles are sweet--but not too sweet. The peppercorns add a nice little bit of heat along with the slight edge of the red bell pepper. These pickles taste much fresher than the pickles you find at the grocery store. Of course, you can't beat the crunch. They're very crunchy. They would be great on hamburgers although they're tasty right out of the container. It was a grand experiment that actually worked this time. That's all I have to say about that..."

Apparently, Hubby is the Forrest Gump of pickle making.

The Secret to Organic Strawberries

In a previous post, I posted a photo of a small bowl of freshly picked strawberries just before I handed the bowl over to Hubby so he could enjoy their juicy yumminess.

Since that post, I've thought a lot about strawberries and how they start in this world--as a humble non-assuming little white blossom. And if they get pollinated correctly by the bees and other flying critters, those blossoms become strawberries.

I've also thought a lot about the use of the word "organic" that has become so popular in describing how food is grown or produced. After maintaining an organic kitchen garden (potager) for over 7 years now, I have to let everyone in on a big secret. "Organic" is really easy! It was the non-organic method that was much harder.

Early on in my foray into growing organic fruits and vegetables for our own consumption, I read an article about the centuries old method of companion planting that is now gaining a resurgence starting as a grass-roots level. The premise is that certain plants are planted next to one another so they benefit each other based on what bugs they attract or repel, what nutrients they use, they're growing habits, and even the essence of their pollen in the case of companions like basil and tomatoes (tomatoes take on a wonderful taste with the essence of basil if planted next to it). This concept means that a vegetable and fruit garden not only looks better with flowers intermingled in it, but it is healthier.

My own experience has been that I have not needed to use pesticides for 7 years. That's right... NONE! Why? Because of the flowers and plants I purposefully planted in the vicinity of the strawberry plants that grow in pots right next to the 1200 gallon pond in the near center of my garden (you can see the strawberry pots in the background of the photo below).

Now what are these "magical" plants that grow next to the strawberries? Simple bright red canna lilies, lemon balm, and fennel. Well, those don't seem all that special, right? But they are to the strawberries. Here's why...

The bright red canna lilies and fennel attract lots of large predator insects that eat the smaller insects that would otherwise dine on the strawberries. The red canna lilies also attract hummingbirds. Hummingbirds, although partial to the sugary nectar of flowers, get most of their calorie intake from small insects like spiders, mites, gnats and mosquitos. The strawberries benefit again. The lemon balm that's great on sauted chicken breasts, also helps in the same way and gives off a strong enough odor that it camoflages other more vulnerable plants around it. A lot of herbs do this.

See how easy "organic" can be? I just plant things next to each other, water them, and they take care of each other. Really amazing, isn't it?!?! Don't let all the hype or the higher prices of "organic" fool you into believing that you can't grow things this way yourself. If you haven't, just trust me a teensy bit and take the plunge... grow some of your own produce. It's easier on the pocketbook, tastes phenomenal, and it's good for you.

From Blossom to Cuke

The cucumber vines are in full swing here in our garden. I think what I love most about gardening is the chance it gives me to see the cycle of life in all its forms. My cucumber vines are affording me that delight right now. Early blossoms have now formed into cucumbers of all sizes while the vines still put out delightful yellow blossoms. From beginning to end, I find the cucumber a fascinating and beautiful thing.

And Hubby doesn't know yet that this is now in the fridge. He'll be so happy!

Good Enough to Eat

A new collection of my photographs is on display at the Rosehaven Cottage Art Gallery entitled "Beautiful Produce".

Being a photographer as well as gardener who grows produce in my garden has opened my eyes to the simple beauty of produce on the branch or vine and produce that has been been harvested. I regularly walk my gardens at various times throughout the year, as our climate allows us to have a year-round produce garden. As I walk the garden looking for the minute changes from one day to the next, it always fascinates me how beautiful nature can be in its simple colors, textures, and forms. In particular, what I find striking is the beauty of the produce that we eventually eat. The phrase "looks good enough to eat" has takes on new dimensions for me as I have realized that what we do end up eating has an amazing beauty all its own.

In this collection, I have tried to capture the beautiful simplicity of fruit and vegetable produce without post-production enhancement in order to show the subjects as they appeared in reality when photographed. The light I've used is always available light. When I've shot these photographs, it's been just me, my camera and the beautiful produce.

An Unexpected Harvest

Hubby and I ventured out into the garden this evening as the sun was setting. Hubby had just arrived home from working late. I hadn't gone out in the garden all day because I was avoiding the oppressive heat. I wasn't anticipating finding anything to harvest. I had just been out there day before yesterday and taken all the good stuff in--or so I thought.

I am on self-appointed "zucchini watch" and still didn't expect to find a zucchini that was big enough to harvest. Then I found the overly large cucumber that appeared from who-knows-where. And where in the world did all these pole beans come from?

While I harvested the green things, Hubby went around the tomato plants picking sun-ripened tomatoes--his favorite treat of all time, I think. I'm not quite sure how many Sweet 100 tomatoes ended up in his mouth and how many made it inside.

Regardless, there will be fresh veggies on the menu this evening and that makes my sweet husband very happy. Being a Type 2 diabetic is a real downer unless he has something to look forward to and fresh veggies fit the bill.