Tools of the Trade

You don't need to spend a lot of money to get involved in canning. Just retrofit a big stockpot and away you go! There are one or two inexpensive tools, though, that make the job a lot easier. Here's a little video about that.

Row Covers for Fall

I have been using spun-bonded row covers for years on my fall garden. They keep greens and root crops fresh deep into the winter, even under snow. This year I decided to suspend them on hoops rather than lay them directly on the greens, for better air circulation. I made two kinds of hoops: plastic and wire. In this video you can see how I made the hoop houses or low tunnels for the row covers. The plastic tubing hoops are sturdier, but they are more expensive to make than the wire hoops.

Kiwi-Apple Chutney; Canning

I got some locally grown hardy kiwis from a friend with a large hardy kiwi vine, and I decided to make some chutney with the kiwis and some Arkansas Black apples I got from another local grower. I adapted the recipe below from the Ball Complete Book of Home Preserving.

It's okay to adapt ingredients and spices a little bit from a canning recipe, but you can't alter the amount of vinegar in the recipe: that determines the acidity of the batch, and the acidity has to be sufficient to make the recipe safe to can in a boiling water bath. So, I kept the amount of vinegar the same and just altered the ratio of kiwis to apples, and I substituted some balsamic vinegar and white vinegar for the cider vinegar called for in the recipe. (Most vinegar has about the same amount of acidity.) I also substituted chopped butternut squash for the raisins, because I didn't have any raisins. I figured the butternut squash would add some sweetness, as the raisins would have.

Here's what I ended up using. This recipe made five half-pint jars of chutney.

4 cups of chopped kiwis
5 cups of peeled, cored, diced apples
1 1/2 cup chopped onions
3/4 cup white vinegar
3/4 cup balsamic vinegar
1 1/2 cup sugar
3/4 cup dark brown sugar
1/2 cup peeled diced butternut squash
1 large clove of elephant garlic
1 teaspoon peeled diced fresh gingerroot
1 1/2 tsp cinnamon
1 tsp mustard seeds
1/2 tsp cayenne pepper
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp salt
1/4 tsp black pepper

Combine the kiwi, apple, onions, vinegar, sugar, brown sugar, squash, garlic and gingerroot. Bring to a boil and simmer for thirty minutes. Add the spices, and simmer another ten minutes.

Sterilize the jars and lids. Ladle the chutney into the jars, leaving a 1/4 inch clearance. Wipe the rim with a wet napkin. Put the lids and bands on the jars and place them in the canning kettle. Process for ten minutes at a rolling boil.

Remove the jars and cool on the counter. Check to see that they all sealed.

Soup Cooked in a Pumpkin

Ever since I saw an article in Martha Stewart Living years ago about gilded pumpkins containing soup, I've wanted to make a pumpkin with soup inside, minus the gilding, which just seems de trop. It turns out that Chef Marian, of The Victory Garden Cookbook, had a recipe all along in the chapter on pumpkins. Today I tried it, with an adorable small pumpkin that was given to me by a friend. It was grown by the farmers who run her community supported agriculture share.

It turned out to be quite easy to cook soup in a pumpkin. I made a little video about it. The pumpkin is a Tan Cheese pumpkin, and it's very tasty. You start out by cutting a top out of the pumpkin and scraping the seeds out, just as you do to carve a pumpkin for Halloween. You oil the inside of the pumpkin and bake it in the oven, empty, with the lid on, for 20 minutes at 400 degrees. Then you take it out, add a little rice and sauteed vegetables to the inside of the pumpkin, plus chicken broth to fill the pumpkin, replace the top, and roast again for 45 minutes to an hour, with the soup inside.

First Sweet Potato of the Season

The deer have been getting in my garden and eating the sweet potato vines at night. They jump a four and a half foot fence to do this. All of the vines have been completely defoliated, but amazingly, the roots seem ok. I dug one up the other day and ate it. I guess it had had enough time to get big before the munching started.

I have spent the last few days increasing security around my garden, because shortly after they ate all the sweet potato vines, the deer started in on the okra plants. Who would have thought that they'd eat hairy old okra leaves? I looked up deer and okra, and found out that, lo and behold, people actually plant okra to LURE deer!  And to make them grow big for hunting season!

At first I tried the easy way to "increase security": putting pieces of Irish Spring soap in panty hose legs and hanging them around the garden. (I buy the knee-high panty hose boxes at Walmart especially for this purpose, and no other purpose.) This worked for one night. The next night, they were back in the garden, bad smell or no. And the soap truly does smell horrible.

So then I had to resort to a more labor-intensive strategy:  I wired long pieces of bamboo to the posts of the fence. Now the posts were sticking up about 2 feet higher than the top of the fence. So I could take some 20 gauge tie-wire and put two strands of that above the top of the wire mesh fence. Now the fence is effectively about 6 1/2 feet tall. This seems to be working: there was no deer snacking last night. As a further deterrent, I took a page out of my friend Wendy Williams's book and tied some aluminum pie pans to the two strands of wire above the old fence. They move in the breeze and make clacking sounds, which is supposed to scare the deer.

Deer are interesting. Keeping them out is kind of a psy-ops situation: you have to make the fence look scary to jump over, as if they might become entangled in it if they try. It doesn't have to actually be a strong fence, just a wiggly, stringy, high fence. Very light nylon mesh fences that are about 7 feet tall, and practically invisible in the landscape, apparently keep deer out pretty effectively. Deer aren't like cows, horses, or pigs, which would go right through a fence like that.

I think these deer are invading the garden for the first time in years because of several factors:  it is very dry, and there is very little lush vegetation around the neighborhood. There was a pasture full of Johnson grass hay growing all summer nearby, but two weeks ago it was all cut down and baled, and because there has been no rain, it hasn't grown back at all. So suddenly the deer became very hungry, and they saw a buffet full of their favorite foods--beans, sweet potatoes, and okra--on the other side of the garden fence.  Another factor might be the fact that deer populations were very low a few years ago when I built this fence. There had been an epidemic that killed a lot of them. But slowly their populations have been rebounding.  That's good, but to paraphrase Marie Antoinette:  let them eat grass!  There's plenty of that around my garden too.

Master Gardeners' Booth at the Putnam County Fair

On Friday I visited the Master Gardeners' booth at the Putnam County Fair in Cookeville. The indoor part of the exhibit shows all the shade plants that can be grown in our gardens in the Upper Cumberland.This rain barrel illustrates how you can save water from your roof for your shade garden.

There was also a canning kitchen set up inside the booth:

And a place for kids to play "farmer's market":

Outside, there was a demonstration of a square foot garden. These are made from wood frames filled with a special soil mix. They were very productive! One of the beds had a trellis on it with beans growing on the trellis.

Also there was a beautiful and productive herb garden, with several kinds of basil, a big sage plant, and other kinds of herbs.

There were lots of examples of ways in which gardeners can use containers for food and ornamentals. Carrots were thriving in this container:

These cute hanging containers had succulents in them:

We also looked around in the exhibits of prize-winning vegetables, because we had heard that there were some really big watermelons. The rumor was true. These two melons were almost three feet long!

Senfgurken

A funny name for a pretty normal pickle. I found this recipe in The Victory Garden Cookbook, a cookbook from 1982 based on the PBS show "The Victory Garden." It's a great cookbook for gardeners, because the chapters are organized by vegetable: all about bean, cucumbers, eggplants, and so on. So when you have a lot of something, you know where to go.

The cucumber chapter is revelatory. Did you know that you can saute cucumbers? Maybe you have done it secretly in your own kitchen (as Julia says, "When you're alone in the kitchen, who's to know?"), but you didn't know that Chef Marian Morash does it in her restaurant. Also from this chapter I learned that a cucumber salad tastes better if you lightly salt the cucumbers ahead of time and let them "macerate," as they say in canning books, for at least half an hour before rinsing and dressing them. There are also recipes for braised and stuffed cucumbers, which Chef Marian says are common in Germany and France.

Like my neighbors on Brangus Lane, Chef Marian is never one to waste food. (I threw a tomato at a neighbor the other day, when he made a remark that I considered borderline sexual harassment. It bounced off his belly and hit the ground. His only comment was, "You're wasting food." So I picked it up and ate it.) You know those big yellow cucumbers that are lurking under leaves in the garden this time of year? Don't compost them! Make senfgurken!



Chef Marian says that senfgurken is "the German answer to watermelon rind pickle." What was the question? Anyway, you peel and seed the cucumbers (saving the seed, of course, if it is not a hybrid cuke), cut them into 1" pieces, make a brine of salt and water, cover the cukes for 24 hours, and then make another brine of straight vinegar and spices. You simmer the drained, rinsed cukes in the brine for a few minutes and pack them into jars with the brine. Ok, I'll write out the recipe, since it's an old (sort of) cookbook:



Senfgurken (Adapted from The Victory Garden Cookbook)

4 large yellow cucumbers, 1# each
1/2 cup pickling salt
3 cups water

1 qt vinegar (I used cider vinegar, but Marian Morash calls for white vinegar)
1-2 cups sugar
3 T pickling spices
4-5 tsp mustard seeds

Peel cucumbers, halve, and scoop out the seeds. Cut into wide strips or chunks like watermelon rind pickle. Dissolve salt in water and pour over cukes. Soak 24 hours, drain, and pat dry. Combine vinegar, sugar, and pickling spices and boil 1 minute. Then drop the cuke pieces in the brine. When the brine returns to a boil, remove cukes with slotted spoon and fit them into sterilized jars, filling to within 1/2 inch of the top. Divide mustard seeds among jars. Cover with the boiling liquid to within 1/4 inch of the top and seal the jars. Process for ten minutes.


 

To save seeds from cucumbers:
Let the cucumber get very yellow. Leave it on the vine as long as possible, preferably until the vine is dead, but before it starts to rot. Then you can bring it inside and leave it on the shelf a while longer, until it really is beginning to rot. Cut it open and scoop out the seeds. Put them and all the liquid attached to them in a jar. Allow this mixture to ferment for five days. Rinse this fermented mess in a sieve, and dump the seeds out onto a paper plate. Let them dry on the paper plate until crispy, and store in a ziploc bag or a jar in the refrigerator.

It's best to get seed from at least five different plants if possible. Mark the ones you intend to save with a plastic ribbon so that they won't get picked or eaten.