My mother’s siblings were taught to grow and take food from the earth. I recall my mom and all her sisters would send and receive seeds on a regular base.
I remember watching them all working a garden together they resembled a precision military detail undertaking commands from the general, my grandmother. No wasted steps, lots of back breaking digging hoeing and kneeling done with out a complaint right down to the anticipated finish. They would plant seeds indoors that were necessary to get a sprouted start in early may. The soil was under nourished and needed lots of coaxing with nutrients as well as tweaking the plant space. By the third growing season the plants were generating a very acceptable volume of great tasting veggies. Multi rows of English peas, green beans, peppers staked and tied to rope cords strung length wise attached to two sturdy fence posts. Next four long built up rows of carrots, radishes, beets, parsnips woven together by rows of staked cucumbers and zucchini. Lots of parsley, dill, green onions, leeks, chives and there were a least five rows. Placed in between these rows were patches of herbs such as thyme, sage, oregano, basil, lovage and some mint. Spinach, chard and lettuces were planted in small amounts where ever space permitted. Potatoes, cabbage, kohlrabi and array of utility onions were planted. I planted most of the tomato plants in a strip along side the house for the amount of shade which aided in giving the tomatoes shelter from the so often hot noon sun. Beefsteak, Plum and Bonnie Best grew in mass giving up its fruits as they vine ripened. As the garden grew it was tended daily to weed and nourish. The first of the cucumbers were just right to pick and pickle. I have used this next recipe as a utility pickling mixture and it makes pickled items worth bragging about. Simple is good when pickling. I find that when you have great tasting cucumbers and fresh dill and garlic along with fresh pickling spices the tastes are scrumptious.
You will need;
In the bottom of 4 x 16 oz. sterilized jars add 1 tsp. Sugar 1 tsp. Salt 1 tsp. pickling spices 1 large garlic clove smashed 2 sprigs fresh dill weed.
Fill the jars with washed cucumbers whole or diagonally sliced packed in tightly. Pack a sprig of dill on top. In a pot bring 2 ½ cups of boiling water and 2 cups of vinegar to a boil. Pour over the cucumbers right till just over flowing. Place sterilized lid on tightly and shake once or twice to agitate the spices. Let cool to seal and place in a cool area for a few weeks. Now you have some very tasty pickles and just enough to keep on hand for those special lunches. Try New Baby Carrots, Kohlrabi, and French Radishes, in this brine following the same recipe. Salt gives Peppers and Tomatoes a good magnesium hit.
Prize Winning Pickles
My mother’s siblings were taught to grow and take food from the earth.
I recall my mom and all her sisters would send and receive seeds on a regular base.
I remember watching them all working a garden together they resembled a precision military detail undertaking commands from the general, my grandmother.
No wasted steps, lots of back breaking digging hoeing and kneeling done with out a complaint right down to the anticipated finish.
They would plant seeds indoors that were necessary to get a sprouted start in early may.
The soil was under nourished and needed lots of coaxing with nutrients as well as tweaking the plant space.
By the third growing season the plants were generating a very acceptable volume of great tasting veggies.
Multi rows of English peas, green beans, peppers staked and tied to rope cords strung length wise attached to two sturdy fence posts.
Next four long built up rows of carrots, radishes, beets, parsnips woven together by rows of staked cucumbers and zucchini.
Lots of parsley, dill, green onions, leeks, chives and there were a least five rows.
Placed in between these rows were patches of herbs such as thyme, sage, oregano, basil, lovage and some mint.
Spinach, chard and lettuces were planted in small amounts where ever space permitted.
Potatoes, cabbage, kohlrabi and array of utility onions were planted. I planted most of the tomato plants in a strip along side the house for the amount of shade which aided in giving the tomatoes shelter from the so often hot noon sun.
Beefsteak, Plum and Bonnie Best grew in mass giving up its fruits as they vine ripened.
As the garden grew it was tended daily to weed and nourish.
The first of the cucumbers were just right to pick and pickle.
I have used this next recipe as a utility pickling mixture and it makes pickled items worth bragging about. Simple is good when pickling. I find that when you have great tasting cucumbers and fresh dill and garlic along with fresh pickling spices the tastes are scrumptious.
You will need;
In the bottom of 4 x 16 oz. sterilized jars add
1 tsp. Sugar
1 tsp. Salt
1 tsp. pickling spices
1 large garlic clove smashed
2 sprigs fresh dill weed.
Fill the jars with washed cucumbers whole or diagonally sliced packed in tightly. Pack a sprig of dill on top. In a pot bring 2 ½ cups of boiling water and 2 cups of vinegar to a boil. Pour over the cucumbers right till just over flowing.
Place sterilized lid on tightly and shake once or twice to agitate the spices. Let cool to seal and place in a cool area for a few weeks.
Now you have some very tasty pickles and just enough to keep on hand for those special lunches.
Try New Baby Carrots, Kohlrabi, and French Radishes, in this brine following the same recipe.
Salt gives Peppers and Tomatoes a good magnesium hit.