On Jul 31, 10:22 am, rachael simpson
wrote:
Peas, peas, peas, and more peas.

Every 3-4 days, I have at least 13 gallons of peas to pick, shell, wash,
blanch, and freeze. Do this every year, but seem to have a lot more
than usual.

Not really sick of them, but they (& the work mostly) are getting rather
*old*. LOL. Was even seeing them in my sleep last night...go figure!

What have you had excess of in your garden this year that you are *sick* of?

Rae

The zucchini that came up where I planted seeds from a packet that was
supposed to contain the seeds of the yellow squash pictured on it.
YUK!

ctlady wrote:


The zucchini that came up where I planted seeds from a packet that was
supposed to contain the seeds of the yellow squash pictured on it.
YUK!


illegal immigrants.

On Jul 31, 10:22 am, rachael simpson
wrote:
Peas, peas, peas, and more peas.

Every 3-4 days, I have at least 13 gallons of peas to pick, shell, wash,
blanch, and freeze. Do this every year, but seem to have a lot more
than usual.

Not really sick of them, but they (& the work mostly) are getting rather
*old*. LOL. Was even seeing them in my sleep last night...go figure!

What have you had excess of in your garden this year that you are *sick* of?

Rae

Cucumbers . . .

In article . com,
Johnny wrote:

On Jul 31, 10:22 am, rachael simpson
wrote:
Peas, peas, peas, and more peas.

Every 3-4 days, I have at least 13 gallons of peas to pick, shell, wash,
blanch, and freeze. Do this every year, but seem to have a lot more
than usual.

Not really sick of them, but they (& the work mostly) are getting rather
*old*. LOL. Was even seeing them in my sleep last night...go figure!

What have you had excess of in your garden this year that you are *sick* of?

Rae

Cucumbers . . .

Throw in some green tomatoes, onions, carrots etc.

http://www.geocities.com/heartland/v...0/wildp14.html

Finding a large crock may be a challenge these days but it is worth the
effort.

Have Fun!

Bill who used to do a lot of this stuff till my attention and energy
went to our kids. Perhaps time to get back?

Neat book

The guide to self-Sufficiency by John Seymour
ISBN 0-910990-74-3



God it even has a forward by E.F. Schumacher !

(Small is Beautiful)

--

S Jersey USA Zone 5 Shade
http://www.ocutech.com/ High tech Vison aid
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

You can make hot pepper vingar...if y'all like hot sauces...
I have put up 6 quart jars of it so far with my extra cayennes.

So do you need to cook this and seal the jars (can them)? I tried to
figure it out from Stocking Up and I mostly got confused. I probably
should figure out the whole canning thing but when I read up about
high acid, low acid, vinegar, salt, etc, etc, etc, I can get
overwhelmed (and not always sure which advice applies in a given
situation).

our peas are crowders & black eyes varieties.

Ah, OK. That makes sense when I think of them being harvested this
far into the summer.

I tried to clarify things in my mind by researching the kinds of
peas/beans in the world. Some of the more common a

Vigna - cowpea, crowder peas, (one kind is black eye peas), and others
(warm weather, drought tolerant)
Pisum - green pea, split pea, etc (a cool weather crop). Includes
sugar snap peas & similar
Phaseolus - green beans, pinto beans, kidney beans, and others (a warm
weather crop)
(there's a table partway down at http://en.wikipedia.org/wiki/Bean ).

There are other edible legumes too which aren't one of the above (soy
beans, chickpeas, etc).

In article ,
Jim Kingdon wrote:

You can make hot pepper vingar...if y'all like hot sauces...
I have put up 6 quart jars of it so far with my extra cayennes.

So do you need to cook this and seal the jars (can them)? I tried to
figure it out from Stocking Up and I mostly got confused. I probably
should figure out the whole canning thing but when I read up about
high acid, low acid, vinegar, salt, etc, etc, etc, I can get
overwhelmed (and not always sure which advice applies in a given
situation).

our peas are crowders & black eyes varieties.

Ah, OK. That makes sense when I think of them being harvested this
far into the summer.

I tried to clarify things in my mind by researching the kinds of
peas/beans in the world. Some of the more common a

Vigna - cowpea, crowder peas, (one kind is black eye peas), and others
(warm weather, drought tolerant)
Pisum - green pea, split pea, etc (a cool weather crop). Includes
sugar snap peas & similar
Phaseolus - green beans, pinto beans, kidney beans, and others (a warm
weather crop)
(there's a table partway down at http://en.wikipedia.org/wiki/Bean ).

There are other edible legumes too which aren't one of the above (soy
beans, chickpeas, etc).

Try this site if not for music ( A little heavy on the beat )) maybe
canning which is what you want to know about. We used to do
pickles,tomatoes and jams. The easy stuff. Meat I think requires extra
care. Stocking Up is a good book.

Bill who has blue canning jars with metal locks but not energy to use
them.

http://www.freshpreserving.com/

--

S Jersey USA Zone 5 Shade
http://www.ocutech.com/ High tech Vison aid
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

Jim Kingdon wrote:
You can make hot pepper vingar...if y'all like hot sauces...
I have put up 6 quart jars of it so far with my extra cayennes.

So do you need to cook this and seal the jars (can them)? I tried to
figure it out from Stocking Up and I mostly got confused. I probably
should figure out the whole canning thing but when I read up about
high acid, low acid, vinegar, salt, etc, etc, etc, I can get
overwhelmed (and not always sure which advice applies in a given
situation).


All I do is wash the peppers, and place them whole in a glass or plastic
jar. Old mayo jars & peanut butter containers work. Then pour vinegar (i
use cider vinegar) in the container until full. Place in cupboard or
fridge. No need to seal. The jars will keep for as long as the vinegar
keeps. (quite a while!)

our peas are crowders & black eyes varieties.

Ah, OK. That makes sense when I think of them being harvested this
far into the summer.

I tried to clarify things in my mind by researching the kinds of
peas/beans in the world. Some of the more common a

Vigna - cowpea, crowder peas, (one kind is black eye peas), and others
(warm weather, drought tolerant)
Pisum - green pea, split pea, etc (a cool weather crop). Includes
sugar snap peas & similar
Phaseolus - green beans, pinto beans, kidney beans, and others (a warm
weather crop)
(there's a table partway down at http://en.wikipedia.org/wiki/Bean ).

There are other edible legumes too which aren't one of the above (soy
beans, chickpeas, etc).

Yeah, I picked more peas yesterday...they keep producing here until
after the first frost hits. Of course, the production rate will taper
down before then.

"rachael simpson" wrote in message
...
What have you had excess of in your garden this year that you are *sick*
of?

Rae

We were getting sick of tomatoes about the time the intense heat and drought
got to them.

I'm getting fed up of green beans. My husband will eat them till the cows come home but I get bored with them. Also what can you do with Courgettes. We leave a few to become marrows but there's only so many you can eat. A good tip for stuffed marrow is, when you have scooped out the inside, rub the flesh with sea salt and garlic, then soak overnight before stuffing with savoury mince. Delicious!!

Directbulbs wrote:
I'm getting fed up of green beans. My husband will eat them till the
cows come home but I get bored with them.

(Husband looks out the window and thinks "uh oh, here come the cows")
"Honey, where did you put that book on canning?"

doofy;737136 Directbulbs wrote:
I'm getting fed up of green beans. My husband will eat them till the
cows come home but I get bored with them.

(Husband looks out the window and thinks "uh oh, here come the cows")
"Honey, where did you put that book on canning?"

i remember when i was a kid helping my mom to freeze some things like beans and peas and i didnt remember her blanching them. so take a peek and see if this site might help ppl that are sick of some of their veggies lolol.
cyaaaaaa, sockiescat.

http://www.pennypinching-grandma.com/freeze.html

Also what can you do with Courgettes.

1. Pick the flowers, coat with batter, and deep fry (like tempura or
onion rings). Now, if your flowers have already set fruit it may
be too late to reduce your havest this way. But the flowers do
have a delightful light taste.

2. Enchilladas (haven't tried this specific recipe, but something
along the lines of
http://www.cdkitchen.com/recipes/rec...adas2784.shtml
).

3. Zucchini bread (again, this isn't my recipe but it is similar:
http://allrecipes.com/Recipe/Zucchin...IV/Detail.aspx ).

4. Soup. Not sure the Courgette are quite as good as winter squash
for this, but clearly it can be done based on:
http://southernfood.about.com/od/sou...r/bl60804c.htm