Sunday, July 12, 2015

Tomato Annex and herb harvesting

Emma and I went up to the Tomato Annex this morning to check things out.  We haven't been up there for over a week, and holy cow!  The tomatoes are going crazy!

The Tomato Annex

That picture was taken after a round of tying up (and staking the three plants that weren't staked yet) and pruning out a big pile of suckers.

Speaking of suckers, this is hilarious.  The plant in the back left corner was originally an Oregon Spring that I started from seed.  It was always the runtiest one, but I planted it anyway because I had room.  It continued to be puny, even after the rest started to take off.

About two weeks ago, I was fed up with that plant, and pulled it out.  In its place, I grabbed a largish sucker that I had just pruned off the plant in the center of the front row. It was about 10 inches long, and had four sets of leaves.  I cut off the bottom two sets of leaves and just stuck it straight into the ground (leaving 5" and two sets of leaves visible above the surface).  Nothing else.  It got watered with the rest of the plants, but nothing special.

Today, just two weeks later, it's over a foot tall and has flowers. Tomatoes are amazing plants.

Mystery tomato planted from a pruned sucker

Also exciting up at the tomato annex are the San Marzano tomatoes I started from seed.  They have fruits!  I'm very much looking forward to putting up some tomato paste from these and the Amish Paste tomatoes I have in my yard.

San Marzano tomatoes!

I was also excited to see how much the basil has grown in a week's time.  Ready to harvest again!

Before:

The Basil Annex, pre-harvest

And after.

The Basil Annex. post-harvest

And also... cucumbers!  The plants are getting big.

The Cucumber Annex

And there were three cukes ready to harvest!  I can't wait until the tomatoes start and I can make BCT sandwiches (bacon, cucumber, and tomato).

Cucumbers, yum!

So here's our harvest for today, including some herbs from the deck planters.

Today's harvest.

Cucumbers, basil, lemon balm, oregano, and four kinds of mint.

Saturday, July 11, 2015

Canning cherries

I finished processing the last of the cherries this afternoon.  I decided to can most of them, since that way they're shelf-stable and not taking up freezer space.

Load 1 of 2, quarts of sweet cherries in extra-light syrup.

I did a total of 14 quarts of pitted cherries in extra-light syrup. It was quick and easy, and these will be great just as they are, or in smoothies, over ice cream, in quick bread, or thickened up for pie.  Yum.

Aren't they beautiful!

14 quarts of sweet cherries!

There was about a gallon and a half of cherries left over after the two canner-loads, and I froze those. I still have one bag left from last year, but would definitely miss having frozen cherries on hand if I didn't do another couple bags this year!

Garden 7.11.15

Yesterday I decided that it was time to harvest the onions.  Some of them weren't very big, but all the tops were flopped over and the necks were soft.  It just seemed like they had done as much as they were going to.  So I carefully dug them up and hung them on the trellis against the garage wall to dry for a couple days.

Onion harvest

I grew onions, yay!

Onions!

Then this morning, I pulled out the pea vines.  So now I had an empty bed.  I sort of planned ahead, and started some cucumber seeds a couple weeks ago.  These are Boston Pickling cucumbers, and I have six plants.  Hopefully it's not too late to get a good amount for pickles toward the end of the summer.  As you can see, I repurposed some of the wire fencing that used to be pea trellises into an A-frame cucumber trellis.

The former peas and onions bed, now half planted in cucumbers.

I don't know yet what I'm going to plant in the other half of the cucumber bed.

In the tomato bed, things are going gangbusters.  I did another round of tying up and pinching out suckers this morning after I planted the cucumbers.

This is the Black Krim plant.  There are now several tomatoes here that are showing red!

Black Krim tomatoes

The Amish Paste tomatoes are also just barely starting to turn red.  It doesn't show up very well in the photo, but the biggest ones on the oldest branch at the bottom are ever-so-slightly pink.

Amish Paste tomatoes just barely starting to blush red.

The volunteer sunflower is fully open today, looking very beautiful.

Volunteer sunflower

Moving over to what was formerly the greens bed, here's what it looks like now. I pulled all the bolted lettuce out this morning, and harvested the cilantro that had gone to seed. 

The former greens bed. Now planted in beans and carrots.

It's now the bean plot.  I started these when I did the cucumbers, and there are 20 plants in there.  I think I may have made a mistake, though.  I meant to plant pole beans, but I think I may have planted bush beans instead.  Both seed packets are open, and I can't remember which one I used.  So that lovely bean trellis that I constructed this morning may not be needed after all.  Oh well.

There's one clump of blooming cilantro still in there that's not quite ready to pull yet, and I also stuck a basil plant in there.  I planted carrots down the middle of the bed, between the beans.

Here's the coriander harvest.  I'll bundle these and hang them for a while, until the seeds are dry and I can store them.

Coriander seed harvest.

On the deck, things look pretty much the same, just bigger.  Here's some of the mint: orange mint, peppermint, chocolate mint.  I cannot express how glad I am that I pulled the peppermint and chocolate mint out of the half barrels and put them into their own pots.  These are exuberantly happy plants.

The rampant mint.  Orange mint, peppermint, chocolate mint.

And here are the mint-free barrels.  Coming along fine!

The vining barrels

On the left, the Grandpa Ott morning glories are ramping up with two open flowers today and lots of buds, and the Clark's Heavenly Blue morning glory and cardinal climber morning glory are growing well through no flowers yet.  The zinnias are starting to show buds. The nasturtiums are up but not doing much.

In the middle, the Clematis jackmanii is blooming like crazy, the salvia is on it's second flush of flowers, and the direct-seeded marigolds have started blooming. 

On the right, the Princess Diana clematis is struggling.  Several of the vines were apparently damaged (bent too far and cracked) either in the nursery or in transit to my house, and died.  I also suspect it may get too hot in this spot, since it gets full sun in the late afternoon.  But the bee balm is growing like crazy, and I hope that it will provide some shade to help keep the clematis roots cooler.  The marigolds in the barrel are also blooming, and the nasturtiums are up but growing slowly.

The herb pots are doing great, looking very lush.

Deck overview

Herbs and stuff

And the barrels on the west end of the porch are also going great.

The west barrels

The 'Moonbeam' coreopsis has started blooming, the flowers are a very pretty soft yellow.

Threadleaf coreopsis (Coreopsis  verticillata 'Moonbeam')

The freesia continues to bloom well.  So far I've only had yellow and purple from the BiMart mixed bag.

Purple freesia

Yellow freesia

Three yellow bulbs and two purple so far.  I noticed this morning that there are a couple more spikes forming.

Freesia and volunteer lettuce

And I accidentally bought an entire pot of white freesia.  Just 'cause I really like white freesia and it doesn't look like the mixed bag has any.

White freesia

I had both the white freesia and the jasmine inside last night, and it was lovely to fall asleep with that fragrance combination filling my bedroom.  The jasmine is heavy and sultry and sweet, and the freesia is sweet and clear and peppery.

It's raining!

You guys you guys you GUYS!!

It's raining for the first time since I built my rain barrel system! And it WORKS!



Thursday, July 09, 2015

Busy busy...

The volunteer sunflower-that-is-not-a-lemon-cucumber is blooming! This one opened in such a fun way, too!

(Note to self: plant lots of sunflowers next year.)

Sunflower heart.

A tomato update: getting redder!

Getting redder!

And here's our big project for yesterday, today, and tomorrow.  It's cherry time!  This is 3/4 of our harvest.

3/4 of our cherry harvest.

For the past three (four?) years, I have rented a tree in an orchard over across the valley.  I pay the owner at the beginning of the summer, he maintains the trees and does all the upkeep, and I show up when the cherries are ripe and pick the entire tree.  It's an organic orchard and the cherries are delicious.

My usual tree's production has been declining, so this year he gave me two trees.  Emma and I picked them last night, and got 65 pounds of cherries in three hours work.  Having a fearless pre-teen works out very well for getting the cherries at the top- I'm not a fan of tall ladders, so this year I sent her up instead!  She had a blast and I didn't have to climb up the tallest ladder.

Today, we spent the evening washing, sorting, and pitting.  We had quite the production line going out back. I washed the cherries, Emma picked them over to get out the bad ones and stems, I ran the pitter and spread them on the dehydrator trays, and Emma carried them in to the dehydrator.

The pitting operation.

I got that cherry pitter last year, a Norpro Deluxe Cherry Pitter with suction base, and it's seriously one of the best kitchen gadgets ever.  It needs a smooth surface to suction on to though, and my folding table is textured, so I just used a marble pastry board. It also sticks fine to my kitchen counter, but I'd rather keep the juice splatters outside.  Even if it does only get used a couple times a year, I'm entirely willing to have it taking up space the rest of the time.  It's great for pitting large quantities of cherries.

We pitted slightly more than half the cherries tonight, about 35 pounds, in ONE HOUR.



That 35 pounds filled all nine trays of my Excaliber dehydrator, and it's humming away happily tonight.

We washed and sorted the rest of the cherries, and they're ready to pit tomorrow.  I haven't decided what I'm doing with them yet.  I may can some plain, or can some as pie filling, or just freeze them. Or some of each- I do have about 30 pounds left!  My freezer space is somewhat limited at the moment, though, so canning most of the rest may be a better option.

Monday, July 06, 2015

Blushing tomatoes!

Giant exciting news!  The first tomato is starting to turn red!

Starting to ripen!

This is a Black Krim tomato, and it will be a dark brownish-maroon when it's ready.  Not too much longer!

Also exciting this morning was the first morning glory bloom, the "Grandpa Ott" variety.

First morning glory!

I also have two pairs of rufous hummingbirds now.  At one point this morning, there were nine hummingbirds at the feeders at once.  The rufous hummers are by far the most aggressive.  The black-chinned hummers are the middle rung now, and everyone chases the little calliopes.

Sunday, July 05, 2015

Wallowa Lake day trip

Emma and I went on another adventure today, this time over to Wallowa Lake.  We were originally going to camp there for the entire weekend, but I didn't plan ahead enough and there weren't any campsites left by the time I called, but it worked out better that way.  Upon sober reflection, I realized that I really didn't want to spend the Fourth of July weekend at Wallowa Lake State Park, with all the drunken revelers.

So we went over just for the day, after the main rush of the holiday weekend was over, and had a lovely day.  We had the day use area to ourselves, and cooked hot dogs on sticks, and s'mores, and had a nice little picnic.  Emma built the fire and had a great time.

After lunch, we went on a short hike up the West Fork Wallowa River, and got a geocache on the way back.

Another spectacular view, overlooking Wallowa Falls.

West Fork Wallowa River

This made the protective mama in me a little nervous:

West Fork Wallowa River at Wallowa Falls

The wildflowers were very pretty. These are common harebell (Campanula rotundifolia).



And the Lewis' mock-orange (Philadelphus lewisii) was in full bloom.  We smelled this before we saw it, a delicious waft of jasmine scent.



We hiked out by the forest trail, and back by the river.  Emma dunked her head in the water because it was so hot, but then she was cold and she enjoyed the feel of a smooth sun-baked river stone on her cheek.

West Fork Wallowa River

After the hike, we went down to the beach for a while and had a swim.

Swimming in Wallowa Lake

The water felt great.

Wallowa Lake

It was getting late, though, and we were tired and hungry.  We headed home, getting a couple geocaches on the way, and stopped off for dinner at the Terminal Gravity Brewery and Pub, in Enterprise.  This is somewhat ironic because I don't drink beer, but they have great food too.

Chicken sandwich for Emma, veggie burger for me.  Yum.  Smiling faces all around.

Dinner at Terminal Gravity