I feel like I just wrote my review of June and already we are more than a week into August. July 2023 is history but let’s take a look back to some July stuff.
Weather
Our July weather was anything but typical. While we didn’t suffer the extreme heat that much of the country did, we had a very wet month. Typically, we spend a lot of time watering the gardens in July but this year there was no need for that. In fact, we had much more rain than we needed for some of our plants to thrive. My husband saw a report that our area had over eight inches of rain fall in July. Our average rainfall far the month is less than four inches. We were blessed though that we didn’t get any of the large hail or damaging winds/tornadoes or power outages that areas around us had.
Gardens
Blueberries have been our superstar crop this year. I mentioned picking blueberries in a couple of my previous posts and we have continued to pick them into August. I told my husband that since we pray for God to provide for our needs, I assume that God is telling us that we need to eat lots of blueberries.
We have also been picking green beans and cucumbers. Some of the green beans went into the freezer but most we enjoyed with our dinners.
So far we’ve had enough cucumbers for me to make 6 pints of bread-and-butter pickles which makes my husband happy because we only had one jar left in the pantry from last year.
All of the cauliflower died and much of the cabbage either died or is struggling so I was surprised to see that broccoli plants forming crowns.
I would be delighted to pick a few bunches of broccoli this year.
Our squash and pumpkin plants seem to be faring well so far.
We are seeing small squash and pumpkins on many of the plants and even some cantaloupes starting to form fruit.
Colors
The colors this year are beautiful – lush greens and bold colored flowers.
The lavender continued to blossom and was heavily foraged by bumble bees and honeybees throughout July and well into August.
I was surprised to see that this cosmos that came up voluntarily from seeds that were dropped last year is white while all of cosmos last year were all pink. I not sure how to explain that – likely is has something to do with the plant’s genetics. I’m now waiting for others to blossom to see what color they are.
It was the very end of July when the hibiscus began to blossom.
Purple coneflower in a patch of wildflowers.
Early in July I decided to dig up some Black-eyed Susans that were outgrowing their designated spot at the house and plant them at the farm. I wanted them in the front corner of the fence where I can’t get to with the riding mower. My husband planted them for me and for several weeks we’ve been waiting for them to bloom. Now they are. Black-eyed Susans spread through underground rhizomes and by seeds that they drop so my hope is that they will not only fill in this corner but spread some along the fence as well.
Mosquitoes
The wet weather has been ideal for mosquitoes. Did you know there are more than 3000 species of mosquitoes worldwide? Around 60 species in Michigan alone. I found this very interesting article that explains about different types and where and when we might expect them to hatch, grow and live.
The mosquitoes that we are currently plagued with would be categorized as floodwater mosquitoes – these eggs are laid in depressions in the ground that flood or hold water when conditions are right. The eggs may remain viable for up to seven years.
While dragonflies, frogs, toads and many of the bird species that live on, or visit, the farm are known to dine on mosquitoes, apparently there are more than enough to go around because more often than not a trip to the farm means dousing ourselves with that horrible bug spray in order to prevent being eaten alive by these vicious blood suckers. Sadly, I’ve not spent as much time outside as I normally would because I try to avoid the use of chemicals as much as possible.
Birds
Sometime during the last week of July our green herons returned.
Each year the pair shows up in late summer and spends several weeks with us. Since we have never seen their nests or their young, I assume that by this time they have raised their young and then stop at our pond for some fine dining before they migrate south for the winter.
They seem to be pretty comfortable with us, flying up from the edge of the pond to the windmill and waiting there until we passed by.
You might remember this post from July where I showed you the life ring that had become a bluebird house. Well, we have since learned that there are baby bluebirds being raised there. (I tried to get a picture of them but it just looked like a black hole.) We are enjoying seeing the bluebirds coming and going as they care for the young. When doing some reading, I learned that bluebirds commonly raise three broods per season. I also found interesting that sometimes the babies from the earlier brood will stay around and help feed the next group of chicks.
We do plan on getting some new life rings next spring. I think we will also be buying or building bluebird houses.
Thanks for visiting and I you enjoy the rest of August.
Today I’ll be canning. I expect to produce about 10 quarts of tomato juice but since my canning kettle only holds seven quart-size jars I will cook down the excess into sauce to be used in a meal later this week. Likely stuffed cabbage. Before I head to the kitchen to begin cutting up tomatoes and sterilizing canning jars let me tell you about the results of last week’s efforts.
Cucumbers Are Abundant This Year
Pickled Peppers
Last week I canned:
6 quarts garlic dills
4 quarts hamburger dill slices
6 pints pickled peppers
4 quarts sauerkraut (still fermenting)
7 quarts tomato juice
6 pints bread and butter pickles
Some of our garden meals.
We also continue to include some of the fresh-picked bounty in our meals daily, something that only happens this time of year.
Grilled steak with boiled potatoes, steamed Swiss chard, glazed carrots and boiled beets.
Pasta and Clam Sauce, Sauteed Swiss Chard and Eggplant
Pasta and clam sauce with sauteed Swiss chard and eggplant.
Not pictured: Tuna salad sandwich. I love to mix lots of veggies into tuna salad – chopped lettuce, diced tomato, shredded carrot, onion, diced celery, shredded or diced radish – mix it up with some mayo and spread it on your favorite bread.
Also not pictured: Another of my favorite summertime dishes is sliced cucumbers covered in a sour cream, dill and garlic dressing.
Other News
Last week our young hens began laying as evidenced by the tiny egg(s) my husband collected. First time layers usually lay a few tiny eggs before they begin laying regular size eggs. Inside the tiny egg is mostly or all egg white (there might be a small speck of yolk as well.)
The hens beginning to lay was kind of bitter-sweet as we lost one of the young hens to a prolapsed vent. Apparently, the egg she was trying to lay was too big for her. We are now down to just 5 of the 12 hens that started out as baby chicks this spring. Farming can often be heartbreaking.
Thanks for stopping by and I wish you a beautiful day.
Hello and Welcome! Good News – We got rain 🙂 I’m guessing somewhere around 2 1/2 inches between Wednesday and Thursday. The gardens, the lawns, the trees – everything needed that rain. So while we get at least a few days off from watering let me tell you about some of the preserving we’ve been doing.
PICKLES
Dill Pickles
Dill pickles – It’s been many years since I’ve made dill pickles using the water bath (canning) method. In more recent years I have fermented pickles and made refrigerator pickles, but both take up space in the refrigerator, so I decided to try canning dill pickles again. One of the reasons I had not canned pickles recently is because they tended to get mushy. I did some reading about making crisp dill pickles and one of the suggestions was to use distilled water since the chemicals (chlorine) added to water can cause the pickles to become mushy. I canned three quarts of dill pickles so far using distilled water. I also used our home-grown dill and garlic. We will try them in a couple weeks to see how they turned out.
Bread and Butter pickles – Yesterday I made bread and butter pickles – a tried and true recipe from the Ball Blue Book. The yield was 5 pints and my husband, who loves these pickles, is thrilled.
Bread and Butter Pickles and Red Hot Sauce
PEPPERS
Cayenne – Another recipe that I found in the Ball Blue Book was for red hot sauce. Hot sauce is not something we use a lot of, but my husband likes to add a few drops to certain foods. The recipe that called for two quarts of tomatoes and about 24 cayenne peppers made two pints of sauce. That will likely be enough to last us through the year.
Cayenne Peppers
Cayenne plants tend to be heavy producers and somehow we ended up with a bunch of cayenne plants this year. Rather than use the dehydrator to dry then We decided to string them and hang them to dry. I think I have some daughters that will appreciate a string of hot peppers. Once they are dry they can be used by adding a whole pepper to a pot of chili or similar dish or they can be ground in a spice grinder or food processor to make red pepper flakes or crushed red pepper.
Notice they are turning red (continuing to ripen) as they hang.
Jalapeno and Banana peppers – Thus far I used banana and jalapeno peppers to make poppers. I have several packages of these in the freezer. They freeze well and can easily be cooked up in the oven or microwave. If we continue to harvest a lot of these, I might make up a batch of pickled peppers as well.
Bell peppers – Tuesday night I made stuffed bell peppers for dinner. I also made an additional five packages of stuffed peppers to freeze for future meals.
POTATOES
In past years storing potatoes has been a challenge for us as we don’t have a root cellar so we must try to eat them before they go bad. This year we decided to experiment with dehydrating them. My husband peeled and par boiled the potatoes than sliced them in the food processor to get and even thickness. The took about 4 hours on 140 degrees to dry to a crispy texture (much like the potatoes you would find in a box mix of au gratin potatoes). We then vacuum sealed them.
I have found directions for rehydrating them, but we have yet to try it. I will let you know when we do.
Of course not everything we harvest is being preserved. We are enjoying fresh vegetables daily. I do plan on writing about some of our garden meals but soon, but I don’t want to drag this post out too long so I’m just going to share a recipe I came across that we are REALLY ENJOYING.
I still have several jars of applesauce that I canned last year and wanted to use some up, so I decided to look for an applesauce cake recipe. I found this recipe for Land o Lakes Applesauce Spice Cake. I omitted the pecans in the recipe as I didn’t have any on hand. I also cheated and used a can of store bought frosting. Even with these changes this cake turned out sooo good.
Eating our own homegrown produce throughout the year is one of the benefits of having a large garden but in order to do so it must be preserved. As the tomatoes are ripening I am turning whatever we don’t eat fresh into juice. I will then cook it down into tomato sauce as needed. I did 10 quarts of juice this past week and will be doing more tomorrow.
I also discovered that we had way more cucumbers than we could eat before they went bad, so I decided to make a batch of bread and butter pickles. I haven’t made these in a few years so they will be a nice treat.
Don't Eat It! Soap and Skin Care 