What's Growing in the Garden

[Eric Rorabaugh]

Lots of people will take raspberries if I pick and deliver them, but most people are too lazy to come and pick them.

If you were near me, I'd come and pick all that you didn't want. I'd even pick for you for allowing me to.

 

[djg]

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.

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.

 

[trc65]

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.

 

[Firewood Potter]

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.

Well, you’ll never be the hero Popeye was.

Dad loved fried chicken livers and the only way I could get them down was smothered in enough ketchup to swallow the bite whole

I like them room temp dripping in Louisiana hot sauce. Eating them a bit too warm is about like chewing on raw bloody meat.

 

[Webb]

I would rather have a colonoscopy than to eat cooked spinach and liver. At least I get drugs before being violated.

 

[Nature Man]

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.

If I were closer I would definitely come and pick up raspberries!

 

[vegas urban lumber]

Here's a "Smell-O-Vision" picture for you.

View attachment 292442

right after i saw this, went to the kitchen, two spoons of greek yogurt, 1 cup of granola and a healthy portion of peach puree syrup.
it was good but maybe a close third to the real thing

 

[daniscool]

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.

Raspberry rhubarb is our family secret. Will have to try raspberry peach.

 

[SENC]

maybe a close third to the real thing

no, it wasn't. distant 103rd, maybe.

 

[vegas urban lumber]

no, it wasn't. distant 103rd, maybe.

best i could manage

 

[vegas urban lumber]

Raspberry rhubarb is our family secret. Will have to try raspberry peach.

i made some raspberry peach preserves today but the only fresh part was raspberries
still tasty though

 

[sprucegum]

The squash vines have been dying, I think because the squash is ripe. The vines on the outside of the patch are still green. It a pretty good crop. Some of the squash where the vines are dead were getting a little mold started on the stem so I picked and washed them then dipped them in a mild Clorox solution. I put them out in the sun to dry then moved them into the shop for now. It's pretty warm and I've got a fan in the window so hopefully they keep for a while. I probably picked about half of them. The delicata are also looking to be early also, I'm sure we won't run out.

 

[trc65]

Picked the first Honey Crisp today. Might be a few days early, but many will be ready within a week. We don't do anything with these except eat them fresh.

 

[DLJeffs]

Early is better than later when it comes to apples - at least that's my opinion. I like them crispy and tart.

 

[trc65]

Early is better than later when it comes to apples - at least that's my opinion. I like them crispy and tart.

That's why I like Honey Crisp so much. Always crisp, tart and sweet with floral and honey tones/flavors. I've had ones purchased in stores, and they don't even compare to fresh picked.

Everyone says that the new variety 'Cosmic Crisp' is even better. It's a cross between Honey Crisp and Enterprise. Have yet to try one though and it will be a few more years until trees of that variety are available for purchase outside of Washington State (May of 2032).

 

[Nature Man]

That's why I like Honey Crisp so much. Always crisp, tart and sweet with floral and honey tones/flavors. I've had ones purchased in stores, and they don't even compare to fresh picked.

Everyone says that the new variety 'Cosmic Crisp' is even better. It's a cross between Honey Crisp and Enterprise. Have yet to try one though and it will be a few more years until trees of that variety are available for purchase outside of Washington State (May of 2032).

I'm a huge Cosmic Crisp fan. Also like Honey Crisp.