1st harvest 2017 & potato bucket update

I’m happy to finally have our first harvest. I pulled some green onions and cut some chard. It was fun and I wish I had more veggies ready to harvest.

I cut some sweet basil. I forgot to get a photo of the cut basil, but here’s one of it still on the plant.

I put the chard in the refrigerator for future use. I used the onions and fresh cut sweet basil in Bruschetta. Then I made some Bruschetta toasties for supper. The toasties was really good and a nice something different. I had quite a bit of Bruschetta leftover for later.

One of the potato plants has broken the soil. It looks like a wee green rose nestled down in the potato bucket. I had trouble getting a good photo, but I wanted to post it anyway. Perhaps this wee green rose is the start of a bucket full of potatoes. I hope I hope.It looks as if our little garden is off to a good start. Hopefully we’ll get more harvest and maybe even have some produce to store for winter.

Happy gardening!

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2017 WordPress Weekly Photo Challenge – Repurpose

2017 WordPress Weekly Photo Challenge
~Repurpose~

“Show us something that you’ve recycled or repurposed,
or an object for which you’ve discovered a clever new use
!

strawdespenserRepurpose is kind of a hard challenge for me since most of my recycled/reused projects are already posted on my blog. I gave it some thought and decided on a project that I don’t remember ever posting about: drinking straw dispenser. I made this one years ago. It’s quite handy.
The dispenser is made with a fairly tall jar (mine used to be a Planters nut container years ago)
And you need one pour spout from a carton of juice or something.
Wash the spout box especially the spout part thoroughly. Then put the jar’s lid over the spout and draw a circle around it and cut it out.
That’s the gist of it. It’s relatively simple.
I went on Pinterest and saw a few pins about pour spout mason jars. It’s pretty much the same method.collage

 Wishing you all fun with the WP photo challenge!

 

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November Tomato Update – a few left

p1100253Every week there’s a few more of the tomatoes ripening in the bag. When I see they’re almost ripe, I set them on the window sill so I can keep an eye on them.
Putting an  apple in the bag  with the tomatoes trick does work, but you need to keep checking them every couple days.
I can’t get over how pretty they are. I’ve only a few more November tomatoes left. It certainly has been fun having these volunteer tomatoes this late in the season.

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November Tomato Update – tastes like

p1090285We ate the ripest four of the tomatoes. 20161113_042543They tasted like sun ripened tomatoes.
Since these 4 were mostly ripe before I bagged them, I figure
being outdoors was mostly responsible for the taste. 20161114_025343Some more of the tomatoes are mostly ripened now too.
I hope they taste as well as the first four.

The 12th of Nov, my husband looked under the cheesecloth covering the tomato vine and discovered several other tomatoes on the now dying vine. He picked them and brought them in. I’ve bagged them with an apple. Now I wait for them to ripen too.11-13-2016-novtoe2

I suppose this is the end of the gardening season for me.
It was fun tending to the volunteer tomato vine.

Wishing you all a pleasant week of sunshine & warm smiles.

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November Tomato Update – Harvest & ripening

toma1When the weather guy announced a high chance of a frost in the forecast, my husband harvested our tomatoes. He left a little of the vine on them as suggested by SalPal on my post November Tomatoes.
My husband left the main plant in tact and re-covered it with cheesecloth because it still has blooms and it may or may not die with this frost.

From many years of experience, my brother knows oodles about tomatoes: growing, propagating and ripening. He told me that one of the best ways to ripen tomatoes is in a paper bag or cardboard box with either a banana or apple in with them. The ethylene gas produced by an apple or banana helps the tomatoes ripen better. We agreed that a banana seemed like a possibly messy idea, so an apple seemed the best option.
The bag or box needs to be closed and put in a cool dark place and checked every day, if your tomatoes are at different levels of ripening like mine are.toma2We haven’t tried one yet. You can’t tell it from the photos, but the reddest ones are still bit under-ripe.

Regardless of the taste, it’s been really enjoyable watching the volunteer plant grow and produce in November. It’s been a rare treat and that in itself is worth the attention and care we’ve given it.

 

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Broken Apple

10-24-2016-appletater1I’m one of those folks who believes that apples help keep potatoes from sprouting too quickly. The other day I opened my potato bin to get out some potatoes and was a bit surprised when I saw that the apple had burst open. I picked it up expecting it to be mushy or soft, but it was firmer than a fresh apple and had dried out in the open wound.10-24-2016-appletater2I don’t know what variety it was. We’d bought the apples at a small grocery store and didn’t keep the bag.
I tossed out the broken apple and put a new apple in the bin. I hope it doesn’t burst open too.

10-24-2016-appletater3Over the years, I’ve kept different varieties of apples with my potatoes. They last a long time, after a few weeks I toss them next to the woods for whatever critter may want them. This strange apple bursting open is a first for me. I can’t figure out what happened to it. I think it’s just so odd. :/

I hope your day is a good one.

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Pumpkin CheeseCake

p1080062-0The stores have started placing shelves in the middle-isles with seasonal baking supplies. Generally, we don’t pay much attention, but the other day a Libby’s Pumpkin Cheesecake mix caught our eye. We decided that since we like pumpkin pie and we also like cheesecake that we may like this mix as well.p1080039We were wrong. Well, not wrong, just disappointed that it tasted too much like a regular old pumpkin pie with a small bit of a tangy taste of cream cheese.

We’re glad we tried it even though we had to throw 3/4 of it away. We won’t be buying it again.
From now on we’ll take our pumpkin pie straight up with maybe a hit of whip cream.

Have a great rest of the week!

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