let's see your veggie garden {pics}

[squeezyjohn]

I agree - raw only works fresh with beans ... That time is almost over, we're on the steamed or boiled runner beans at the moment, but then there's stews with the fresh borlotti beans I got almost ready, and I got a whole row of Greek gigandes drying beans that will see us over the winter. They're like 1 1/2 inch long butter beans - and delicious rehydrated from dry.

Before I started growing tobacco I was already convinced that nothing comes close to your own fresh veg'

 

[Southern Planter]

The wife and I put up about a bushel of canned "dilly beans". (Pickled green beans)

 

[bonehead]

The wife and I put up about a bushel of canned "dilly beans". (Pickled green beans)

my grandmother used to make something called dilly crackers around christmas that were real good with dill weed and a few other ingredients.

 

[johnlee1933]

The wife and I put up about a bushel of canned "dilly beans". (Pickled green beans)

Dilly Beans are the best. I always made then when I had a garden.

John

 

[deluxestogie]

Scarlet Runners: the Bean

Once the seed pods of Scarlet Runner Beans reach full maturity, they dry and yellow on the vine over a period of only about 2 days. They average 5 large beans per pod. I have to confess that I've never cooked any of these black and lavender beauties. This is the first year that I've produced enough to consider cooking some.

For all the greenery growing up the corner of my porch, I'm expecting the yield to be in the neighborhood of 150 shelled beans.

Digital Camo in nature.

Bob

 

[workhorse_01]

Have you eaten them before? If so how's the flavor? They are quite beautiful. Nice job!

 

[deluxestogie]

Have you eaten them before? If so how's the flavor?

My FTT family will be the first to know, once I've tried them. My guess is that they will lose their beautiful coloring when cooked, and just taste like big beans.

Bob

 

[Boboro]

They are some big beans.

 

[Rickey60]

Those are some big beans for sure. Do the make a purple flower? My wife growers a bean that is a lot like that tho a little smaller but she grows them for the flowers.

 

[deluxestogie]

Do the make a purple flower?

There are photos of them in this very thread. Scarlet Runner Beans produce prominent clusters of scarlet to deep orange blossoms. They attract hummingbirds and bumblebees.

Bob

 

[bonehead]

picked the last of the tomatos today and threw them in a couple of crockpots with peppers,onions,garlic and a little blackpepper and sugar. hopefully i will have tomato sauce sometime tomorrow. it usually comes out quite good. the only things left are tobacco,swisschard,peppers and a few herbs.

 

[Rickey60]

All I have left is okra and peas. Soon I will dig sweet potatoes. Planting my fall garden soon, I already planted some fall tomatoes..

 

[deluxestogie]

Procrastination Pays sometimes

My 8 pepperoncini plants were prolific this year. I've put up a bunch of pickled green peppers. Then I became weary of figuring out what to do with all of them, so I just ignored them. Now, they are beginning to turn red. Since pepperoncini have only mild heat, they are ideal for garnishing a salad or pizza or fancy sandwich. I'll wait until I have at least a quart of pure red ones, then do a final batch of pickled peppers. I may also make a small batch of pepperoncini sweet relish--a clever way to use both the green and red ones.

Pepperoncini.

Below is a general recipe for pepper and onion relish. Using various other peppers just requires guessing the quantities, but the sweet brine is the same.

Pepper and Onion Relish

• Bell peppers (any color or combination of colors)
• (optional) Banana pepper or any other piquant pepper (1 per dozen bells)
• Medium Onions (6 per dozen bells)
• Vinegar: cider or distilled white (1 cup per dozen bells)
• Sugar (1 cup per dozen bells) [approx. 4 cups sugar per quart of brine]
• Salt (2 tsp per dozen bells) [approx 3 tbsp salt per quart of brine]
• (optional) mustard seed (1 tbsp per dozen bells)

1. Remove core and seeds from peppers. Chop finely.
2. Peel onions. Chop finely.
3. Combine vinegar, sugar, salt in a pot. (If using mustard seed, add it and simmer 25 minutes before adding chopped vegetables. Add more vinegar while simmering, if needed.)
4. Add chopped vegetables and simmer 5 minutes.
5. Pour into hot, sterilized jars.
6. Seal. Process 5 minutes.

[Makes about 3 pints per dozen bells.]

If you make only a tiny batch, you can skip the hot water processing, and just put it in the fridge after it cools. If you process the relish in 1/2 pint jars, they make nice gifts--these will require the processing for safety.

Bob

 

[johnlee1933]

Procrastination Pays sometimes

My 8 pepperoncini plants were prolific this year. I've put up a bunch of pickled green peppers. Then I became weary of figuring out what to do with all of them, so I just ignored them. Now, they are beginning to turn red. Since pepperoncini have only mild heat, they are ideal for garnishing a salad or pizza or fancy sandwich. I'll wait until I have at least a quart of pure red ones, then do a final batch of pickled peppers. I may also make a small batch of pepperoncini sweet relish--a clever way to use both the green and red ones.

Bob

Pepperunchine and I have been friends for a long time. Fresh as a crisp accent to a salad or pickled with pizza. Fine either way. No history with the relish

John

 

[squeezyjohn]

Once again peppers have proved that they are not comfortable growing in the UK for me! A few have made it to the right colour, but they haven't got the sweetness of a truly ripe sweet pepper - or the abundance of a good chilli pepper.

The allotment is still doing well for me though - we still can't eat as many courgettes (zucchini) as the plants make! We've got loads of runner beans, beetroots, carrots, tomatoes, tomatilloes and ground cherries. There's still plenty of lettuce. And there's more to come for the winter with leeks, parsnips, brussels sprouts, mooli, swede (rutabaga), yacon, oca, purple sprouting broccoli and oriental greens.

Love growing stuff me!

 

[Boboro]

The spiders are up!

 

[Boboro]

e expoler suxs

 

[Boboro]

It mite be me.

 

[Boboro]

Ive been drankin

 

[Boboro]

It was me. impatience.