What's Growing in the Garden

trc65 said:
I'll do you one better on the raspberries. First off I freeze and then vac seal all extra fruit. But, a couple years ago I found a recipe for raspberry peach jam. Seemed a little strange to me, but when I made a batch, the flavor was some of the best jam I've ever had of any flavor. I'll make a few pints of that, but I'm also going to use the remainder of the peaches to make as many jars as I can of raspberry peach syrup. Will be good on cheese cake, ice cream, regular cake, pancakes, biscuits, etc.

I've got more raspberries than I can use, and there is only so much freezer space, so I only go pick them when I want to make something with them. They will produce probably 1.5-2 gallons a week, and will continue like that until it freezes. 2 years ago I froze 40 quarts and still have some of those left. Lots of people will take raspberries if I pick and deliver them, but most people are too lazy to come and pick them.
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I'm down to 4 Heritage plants. The two volunteer plants (from seeds) I replanted died. They look pretty pathetic. Some type of bug attacked them; lots of holes. I didn't keep up with spraying them with diazinon. Supposedly, they send out suckers, which I could transplant in the Spring. Haven't seen any yet. I could plant berries again or once they done producing, I might cane the vines. From what I've read, that should work.
 
Just a note on red raspberries for those that love them, but don't have any in their garden. Go buy 3 plants next spring, if you have the space and a nice sunny spot. They are about the easiest fruit to grow.

Mine are about 5 years old, dug a bed 20 feet long and evenly spaced the three plants. By the second year you will have more raspberries than you ever thought. Management is cut them to the ground every winter, give them some fertilizer and start thinning them by about the third year. A simple trellis and some mulch helps, but isn't mandatory. I've have to thin between 50-60% of the sprouts to keep the density down and yield high. If you have Japanese beetles you will need to spray some, but otherwise I don't spray anything.

The variety I have is "Prelude" and am very happy with it. One I can highly recommend, if it fits your hardiness zone.

A note, I manage for a fall crop only, but with red raspberries you can have a spring and fall crop with a different pruning schedule.
 
Webb said:
I love fresh spinach but when it’s cooked, it takes on a flavor that actually makes me retch. Only food I know that does that to me. All other vegetables are fair game.
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Well, you’ll never be the hero Popeye was.
Webb said:
Dad loved fried chicken livers and the only way I could get them down was smothered in enough ketchup to swallow the bite whole
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I like them room temp dripping in Louisiana hot sauce. Eating them a bit too warm is about like chewing on raw bloody meat.
 
trc65 said:
I'll do you one better on the raspberries. First off I freeze and then vac seal all extra fruit. But, a couple years ago I found a recipe for raspberry peach jam. Seemed a little strange to me, but when I made a batch, the flavor was some of the best jam I've ever had of any flavor. I'll make a few pints of that, but I'm also going to use the remainder of the peaches to make as many jars as I can of raspberry peach syrup. Will be good on cheese cake, ice cream, regular cake, pancakes, biscuits, etc.

I've got more raspberries than I can use, and there is only so much freezer space, so I only go pick them when I want to make something with them. They will produce probably 1.5-2 gallons a week, and will continue like that until it freezes. 2 years ago I froze 40 quarts and still have some of those left. Lots of people will take raspberries if I pick and deliver them, but most people are too lazy to come and pick them.
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If I were closer I would definitely come and pick up raspberries!
 
trc65 said:
I'll do you one better on the raspberries. First off I freeze and then vac seal all extra fruit. But, a couple years ago I found a recipe for raspberry peach jam. Seemed a little strange to me, but when I made a batch, the flavor was some of the best jam I've ever had of any flavor. I'll make a few pints of that, but I'm also going to use the remainder of the peaches to make as many jars as I can of raspberry peach syrup. Will be good on cheese cake, ice cream, regular cake, pancakes, biscuits, etc.

I've got more raspberries than I can use, and there is only so much freezer space, so I only go pick them when I want to make something with them. They will produce probably 1.5-2 gallons a week, and will continue like that until it freezes. 2 years ago I froze 40 quarts and still have some of those left. Lots of people will take raspberries if I pick and deliver them, but most people are too lazy to come and pick them.
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Raspberry rhubarb is our family secret. Will have to try raspberry peach.
 
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