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Today's harvest - Nov 2nd
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Green Rosie



Joined: 13 May 2007
Posts: 10490
Location: Calvados, France
PostPosted: Wed Nov 02, 16 7:10 pm    Post subject: Today's harvest - Nov 2nd  Reply with quote    

Today from my garden I picked a large bowl of raspberries, the last of the courgettes and 2 strawberries!

From the polytunnel I got 3/4 of a bucketful of spuds, a basket of tomatoes, a trayful of chillies, 4 green peppers and about 12 small butternut squashes that went in really late and I thought ould come to nothing.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41484
Location: North Devon
PostPosted: Wed Nov 02, 16 7:14 pm    Post subject: Reply with quote    

I've dug a load of jerusalem artichokes this afternoon.

Green Rosie



Joined: 13 May 2007
Posts: 10490
Location: Calvados, France
PostPosted: Wed Nov 02, 16 7:17 pm    Post subject: Reply with quote    

sean wrote:
I've dug a load of jerusalem artichokes this afternoon.



You can keep those

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25670
Location: Jumping on the bandwagon of opportunism
PostPosted: Wed Nov 02, 16 7:31 pm    Post subject: Reply with quote    

It's been a little strange here for the last few weeks. Today, for example, the bees are still flying and taking in pollen, butterflies are still courting, there's caterpillars still about and many trees are still rather green. Feels more like September than November. Looking ahead it's going to finally get colder later in the week.

Shan



Joined: 13 Jan 2009
Posts: 6752
Location: South Wales
PostPosted: Wed Nov 02, 16 7:48 pm    Post subject: Reply with quote    

I have about 300 ripe peppers in the greenhouse and a mental block about doing anything about them...

dpack



Joined: 02 Jul 2005
Posts: 32224
Location: yes
PostPosted: Wed Nov 02, 16 10:03 pm    Post subject: Reply with quote    

Shan wrote:
I have about 300 ripe peppers in the greenhouse and a mental block about doing anything about them...


stuff one each with saffron rice as a side dish and swap the rest of em for gin in the local shop?

Mistress Rose



Joined: 21 Jul 2011
Posts: 8115

PostPosted: Thu Nov 03, 16 7:43 am    Post subject: Reply with quote    

It has started to turn colder here, although not very cold.

Shan



Joined: 13 Jan 2009
Posts: 6752
Location: South Wales
PostPosted: Thu Nov 03, 16 2:10 pm    Post subject: Reply with quote    

dpack wrote:
Shan wrote:
I have about 300 ripe peppers in the greenhouse and a mental block about doing anything about them...


stuff one each with saffron rice as a side dish and swap the rest of em for gin in the local shop?


It's the doing of anything that's providing the problem... I open the greenhouse door... look at the peppers... close the greenhouse door... ignore the peppers... and all the time they are yelling in pepper language that I'm a terrible pepper something something whatever person...

chickenlady



Joined: 18 Aug 2013
Posts: 378
Location: Dorset
PostPosted: Fri Nov 04, 16 12:32 pm    Post subject: Reply with quote    



Goodness knows what my shivering basils are calling me.

Slim



Joined: 05 Mar 2006
Posts: 4333
Location: New England (In the US of A)
PostPosted: Fri Nov 04, 16 12:59 pm    Post subject: Reply with quote    

Shan wrote:
dpack wrote:
Shan wrote:
I have about 300 ripe peppers in the greenhouse and a mental block about doing anything about them...


stuff one each with saffron rice as a side dish and swap the rest of em for gin in the local shop?


It's the doing of anything that's providing the problem... I open the greenhouse door... look at the peppers... close the greenhouse door... ignore the peppers... and all the time they are yelling in pepper language that I'm a terrible pepper something something whatever person...


Do you have freezer space? Coring and slicing won't take tooooooo long, and then that's it. (Heretical expletive I love how easy it is to freeze peppers, why must everything else need blanching?)

gregotyn



Joined: 24 Jun 2010
Posts: 1242
Location: Llanfyllin area
PostPosted: Fri Nov 04, 16 2:48 pm    Post subject: Reply with quote    

No need to blanch runner beans, Slim-well I never did.

Slim



Joined: 05 Mar 2006
Posts: 4333
Location: New England (In the US of A)
PostPosted: Fri Nov 04, 16 2:54 pm    Post subject: Reply with quote    

gregotyn wrote:
No need to blanch runner beans, Slim-well I never did.


Fantastic! I just googled around, and found the usual advice to blanch, but several other posts where people prefer unblanched frozen beans. Glad to add another veg to the list of easy freezing!

dpack



Joined: 02 Jul 2005
Posts: 32224
Location: yes
PostPosted: Fri Nov 04, 16 8:11 pm    Post subject: Reply with quote    

tomatoes for sauces need no blanching, just divide whole ones into pan sized portions and freeze. throw em in the pan frozen and there isnt even any chopping as they "fall" naturally.

thinking of tomatoes the last 10 kg of bigboys and about 5kg of randoms got harvested this week. bigboys ripen indoors rather well if they have got to the slightly yellow green stage.

Mistress Rose



Joined: 21 Jul 2011
Posts: 8115

PostPosted: Sat Nov 05, 16 6:58 am    Post subject: Reply with quote    

I find runner beans are pretty poor frozen whichever way I do them. I have tried blanching/not blanching, cutting in chunks or long slivers, but they don't seem to keep their flavour for more than a couple of months whatever I do.

I am still waiting for my quinces to come down to me, but managed to find a couple of quite good bunches of grapes; one for MIL and one for us.

Shan



Joined: 13 Jan 2009
Posts: 6752
Location: South Wales
PostPosted: Sat Nov 05, 16 11:12 am    Post subject: Reply with quote    

Slim wrote:
Shan wrote:
dpack wrote:
Shan wrote:
I have about 300 ripe peppers in the greenhouse and a mental block about doing anything about them...


stuff one each with saffron rice as a side dish and swap the rest of em for gin in the local shop?


It's the doing of anything that's providing the problem... I open the greenhouse door... look at the peppers... close the greenhouse door... ignore the peppers... and all the time they are yelling in pepper language that I'm a terrible pepper something something whatever person...


Do you have freezer space? Coring and slicing won't take tooooooo long, and then that's it. (Heretical expletive I love how easy it is to freeze peppers, why must everything else need blanching?)


Thanks, I'll give it a go..... when I'm finished procrastinating...

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