What's Growing in the Garden

[Sprung]

We were away for several days - visited my wife's family before school started. We were supposed to visit my family as well, but had something that came up that has us putting that trip off until later on. Tim, we were kinda down your way, but not exactly close - I might've mentioned it before, but my wife is originally from Savanna, IL, so that's where we were.

Came back to more beans - including some succotash beans ready for shelling. And a good amount of peppers. And a bunch of cucumbers. Going to harvest the celery soon so the brussel sprouts that are growing next to it have more space to grow.

Hoping tomatoes will start being ready soon. In a week or two I might lop off the tops of the tomato plants to have them stop growing upwards and focus on ripening the fruit already growing. Tomato plants are over 5' tall now - they really exploded this year. The vegetation is packed in so tight that it's hard to see all the fruit, so we're going to have to thin them a bit as well. Next year they'll be spaced farther apart...

Also, some (not all, but some) of the pepper plants that weren't looking so great are looking a little bit better. I didn't get a chance to do anything with them before we left. But there's at least a few that I will definitely be pulling out this weekend.

 

[Sprung]

It's sad I'm planning next year's garden now while this year is still going on.

Dan, I don't think that's necessarily sad or bad. As the season has gone along and as we've been eating some of what we've been harvesting - and especially seeing how we like the taste of varieties that are new to us - we've been making notes of what worked well and what didn't, what we'd like to grow again and what we didn't like, as well as taking a look at some other varieties of things that we want to try next year.

Sometimes things just don't work out so well - sometimes it's your own fault and sometimes it's something completely out of your control - and sometimes things go better than expected. No matter how it goes, it's all an opportunity for you to learn and grow as a gardener and as a person.

 

[Sprung]

Dan, as far as the Super Romas go, a quick Google search for "super roma seeds" came up with a few options, such as this one that shows up in multiple results. Don't know if that's the same variety as what you've bought/had, but maybe it is and could make purchasing seed an option.

 

[trc65]

The Heinz variety looks similar to the roma variety I grow 'Mariana'. The Heinz variety looks a little blockier, Mariana is a little more elongated. Incredible size on mine this year, some almost 6"long and weighing 8 oz. I use them for drying, sauce and canning quartered.

From the description of the Heinz variety, the Mariana are a little larger plants. I've been growing the Mariana for about 12 years now and haven't found another Roma variety that can compete. May have to get some of that Heinz variety next year and see how it compares.

 

[djg]

Any way to tell if a seed will be true if you save seeds from your crop? I just ordered these, among others, from Baker Creek.

Squash Summer, Zucchino Rampicante

70 days. The famous Italian heirloom vining zucchini and pumpkin; long slender 15-inch fruit has a flat bulb at the bottom. It is one of the best eating summer squash: very tender, mild and sweet tasting. The flavor is superb! This squash is also great as winter squash. The Italians use it for...

www.rareseeds.com

A friend gave my Dad seeds what he called 'Zuchetta'. These look similar. They were great eating raw. 20 seeds is enough for several years, but I'd like to save extra to pass around.

 

[Herb G.]

Any way to tell if a seed will be true if you save seeds from your crop? I just ordered these, among others, from Baker Creek.

Squash Summer, Zucchino Rampicante

70 days. The famous Italian heirloom vining zucchini and pumpkin; long slender 15-inch fruit has a flat bulb at the bottom. It is one of the best eating summer squash: very tender, mild and sweet tasting. The flavor is superb! This squash is also great as winter squash. The Italians use it for...

www.rareseeds.com

A friend gave my Dad seeds what he called 'Zuchetta'. These look similar. They were great eating raw. 20 seeds is enough for several years, but I'd like to save extra to pass around.

Those things look like a constipated snake.

 

[trc65]

Used up the last of the fresh pears tonight making this.



Caramel pear pudding.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. —Sharon Mensing, Greenfield, Iowa

www.tasteofhome.com

 

[trc65]

Picked the first beans from the pole limas tonight. Nice looking beans,but I'm need to find a different method for the trellis. Just using cattle panels and the beans are so thick climbing up and down both sides that you really have to dig to find the pods.

 

[Herb G.]

Hey @trc65 , how about something like this instead?

Trellis Plus – 5' x 60' | Johnny's Selected Seeds

Super-strong nylon cord trellis. 7" mesh net is ideal for climbing vines, vegetables and flowers. Also used in a horizontal position as support for tall, ...

www.johnnyseeds.com

 

[Wildthings]

Used up the last of the fresh pears tonight making this.

View attachment 230650

Caramel pear pudding.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. —Sharon Mensing, Greenfield, Iowa

www.tasteofhome.com

that recipe has been printed and I'm going to find me some pears tomorrow!!

 

[trc65]

Hey @trc65 , how about something like this instead?

Trellis Plus – 5' x 60' | Johnny's Selected Seeds

Super-strong nylon cord trellis. 7" mesh net is ideal for climbing vines, vegetables and flowers. Also used in a horizontal position as support for tall, ...

www.johnnyseeds.com

Thanks Herb, that might actually work with what I've been thinking about. I need to go taller so the beans don't double back on themselves. Been thinking about making a long inverted "V" trellis (think swing set frame) about 8 ft tall. Could use trellis netting stretched up and over it for support. I've got over 100' of old well pipe I was thinking about welding up for the structure. My only concern is weight as I'd want to move it as I rotate crops.

 

[djg]

I don't know if something like this would work for you:



I plan on trying one made from concrete mesh and some rigid but bendable hoops for my winter squash next year. Don't know about portability either.

 

[Herb G.]

Thanks Herb, that might actually work with what I've been thinking about. I need to go taller so the beans don't double back on themselves. Been thinking about making a long inverted "V" trellis (think swing set frame) about 8 ft tall. Could use trellis netting stretched up and over it for support. I've got over 100' of old well pipe I was thinking about welding up for the structure. My only concern is weight as I'd want to move it as I rotate crops.

Put it on wheels.

 

[B Rogers]

Any muscadine jelly experts out there? I’ve tackled fig preserves for the first time and learned they are one of my new favorites. Pear preserves were next, and now it’s time for muscadines jelly, but I’m looking for recipes if anyone has a good one (either with or without pectin). I’m assuming I’ll likely need to use some sure jell as what I’ve read states muscadines don’t have lots of natural pectin. My grandmother has made us boat loads of jelly over the years, but as with most grandmothers, those awesome recipes are a dash of this or pour until “it looks right”. I don’t have that many years of experience just yet, so any jelly recipes you all have that you really like would be much appreciated. I’ve cooked down the first pick of muscadines into a gallon of juice, which is chilling in the fridge.

 

[trc65]

No recipe, but most of my jelly is made with sure jell. The only problem is you need to keep the sugar/juice amounts constant to ensure it jells properly. That may be too sweet for your taste. The other option is to cook them with your desired amount of sugar until the jelling point you are want. Here is a recipe without pectin and directions for determining jell point.

Scuppernong or Muscadine Jelly

This old-time muscadine or scuppernong jelly recipe makes about 3 to 4 pints. The jelly is boiled until it gels, no pectin.

www.thespruceeats.com

I'm envious of your harvest. My favorite jelly is made from wild grapes which up here are only the size of peas. Since the Japanese beetles arrived up here about 10 years ago I've not been able to get enough grapes to make a batch. When I did, always used the "old fashioned" method with no added pectin.

 

[B Rogers]

I make all my preserves without pectin, but first time jelly making and my grandmother always used it so I am not familiar with the texture of jelly without adding pectin. Will it firm up as much or will it have more of a thick syrupy texture?

 

[trc65]

It will firm close to that as pectin, but is usually not quite as thick or "gelatin like" as you'd get commercially. Use the frozen saucer/spoon test, and just keep boiling until it gets to the thickness you like. Even though the recipe talks about target temperatures, I always use the saucer test to make sure it's thick enough.

 

[Peter White]

I don't know if something like this would work for you:

View attachment 230653

I plan on trying one made from concrete mesh and some rigid but bendable hoops for my winter squash next year. Don't know about portability either.

Be careful with concrete mesh as it will rust. The photo's mesh looks galvanized.

 

[djg]

Be careful with concrete mesh as it will rust. The photo's mesh looks galvanized.

My mesh is already rusty. Still pretty strong.

 

[djg]

I make all my preserves without pectin, but first time jelly making and my grandmother always used it so I am not familiar with the texture of jelly without adding pectin. Will it firm up as much or will it have more of a thick syrupy texture?

My Mom made jelly all the time without pectin. When we picked blackberries, we would pick 1/4? of red ones to go with the ripe ones. Supposedly, there was enough pectin to make jelly jell.