What's Growing in the Garden

We had a light frost earlier in the week, but still have tomatoes and peppers we are slowly using. Brussels sprouts are still growing as are some late broccoli, cauliflower and collard greens. Haven't dug potatoes yet, waiting for root cellar to cool off some more.
 
sprucegum said:
Growing season is over, all and all a good year. My greenhouse worked out well, wish I had planted one or 2 late season tomato plants. I planted some spinach and lettuce a while ago, we started using it yesterday.
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We had 2 spotty frosts this week. Upper 30's with rain tonight. Little wood stove fire to chase the cold off.
 
Hot pepper medley.

All the pepper sauce has been made, so these are extra. Rather than let them go to waste, going to dry and course grind them to use next year as coon and deer repellent.

Habanero, Katherine, cayenne, jalapeno, gochujang peppers.

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Dry them and send to me. That would make a great rub added along with some other stuff and a great bbq sauce
 
That's a good idea. I've already smoked a couple batches of jalapeno for chipotle powder, will have to think about saving some of these for human consumption.
 
Well, nothing in this grew in my garden, but combining it all to make a great syrup. Fall is also cranberry season. This year not messing around a quart at a time with honey fermented cranberries. Starting with a half gallon batch.

24 oz cranberries, 2 cinnamon sticks, juice from two oranges, about 2 square inches of sliced fresh ginger and cover with about a quart of honey. Takes maybe a month or so for fermentation to finish and then it's some of the best fruit syrup I've ever eaten.

Recipe for anyone interested:
www.growforagecookferment.com

Fermented Honey Cranberries

These fermented honey cranberries are a healthy, colorful, and delicious fermented recipe that is perfect for your holiday dinner.
www.growforagecookferment.com www.growforagecookferment.com

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I wish your post was about 2 weeks ago, lol. We had about a half gallon container of cranberries given to us. We made and froze cranberry sauce. I'll have to remember that one though!
 
The cranberries are the cheapest part of this, I think they were just $1.50 for 12 oz at Wally world. Just now starting to see them in the grocery stores around here.
 
trc65 said:
Well, nothing in this grew in my garden, but combining it all to make a great syrup. Fall is also cranberry season. This year not messing around a quart at a time with honey fermented cranberries. Starting with a half gallon batch.

24 oz cranberries, 2 cinnamon sticks, juice from two oranges, about 2 square inches of sliced fresh ginger and cover with about a quart of honey. Takes maybe a month or so for fermentation to finish and then it's some of the best fruit syrup I've ever eaten.

Recipe for anyone interested:
www.growforagecookferment.com

Fermented Honey Cranberries

These fermented honey cranberries are a healthy, colorful, and delicious fermented recipe that is perfect for your holiday dinner.
www.growforagecookferment.com www.growforagecookferment.com

View attachment 248490
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Got mine stored away in a dark place along with some Honey Fermented Jalapeños.

Fermented Jalapeño Honey

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I just picked up more cranberries this morning to make another half gallon. Not sure if I'll give some away for Christmas or hoard it all to make sure I have enough for the year!
 
My wife canned carrots today. We've never had great luck root cellaring them and they are much handier to use canned. We leave some in the garden to use until the ground freezes. If there's a few left when the deep freeze comes we dig them and keep them in the fridge. We both like carrots so it's nice when we get a good crop. IMG_20231024_115956915.webp
 
I know you're getting tired of me asking questions about pressure canners. I've been reading and wading through the internet. Supposedly, you need 11 psig for altitudes <1000 feet (StL). From my understanding, the weights are either 10 lbs or 15 lbs. How do you regulate in between?
 
The weighted canners release pressure and jiggle only when the pressure exceeds the number, so when set at 10, the weight starts jiggling above 10 psi (averaged up to 11 psi).

Although I have a weighted and a gauge canner, I only use the gauge canner any more. Much better control and I have more confidence in it even though it dates to the 1960's. It is a Maid of Honor canner and Presto still makes gaskets, gauges and pressure relief valves for it.

The canners with gauges do cost more, but, the cost is really insignificant as a decent, name brand canner is one your kids and grandkids will be able to use long after you are gone.

Brand name only, and there will almost assuredly be parts available long into the future.
 
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