First of all, I'd like to thank all of you who have sent me encouraging notes and kept me in their thoughts and prayers. It's humbling to know so many people are there for me. My recovery is going well but slower than I anticipated. I should have known when you are dealing with bypass surgery and bones mending, it does take awhile for the healing to occur. I am being patient and following the doctor's instructions.
Walking is something I now look forward to with newfound enthusiasm. On today's walk we stopped by the Backyard Garden and look what we picked-regular and purple carrots. These were planted last fall and have been "on their own" the entire winter. This find really boosted my spirits. Can't wait to get back to this type of activity every day.
It's the coldest day of the year, dropping to the mid 20's with wind, and we are still picking peppers for a crock pot roast dinner tonight.
These lunchbox peppers were grown in a bucket during the summer and produced several big crops. Back in November, we moved the bucket inside away from the frost and we are enjoying the continued harvest. Of course on sunny days, we move the them outside.
Another example of extending our harvest for fresh vegetables.
We finally had some time to make our first batch of Kiwi jam and it was very tasty.
Sweet but with a little tartness like lime but it's kiwi. We picked close to 400 kiwi in the dark with a flashlight to beat the oncoming freezing weather!
I'll be bringing a sample to taste this week.
Check out the process, from the table to the jars!!
Check out what we picked Thursday and Monday. Over 400 kiwis and turnips. Collards and mustard greens are ready too.
Happy Thanksgiving!!
I wanted to also give you a glimpse of what we are growing this Fall too.
Check out the collards, mustard greens, broccoli and turnip greens. All doing well and waiting for the cool weather.
Mustard
Broccoli
Today we picked an abundance of peppers, shishito, bell, sweet and hot banana, jalapenos, and lunch box peppers. We processed some of the hot peppers but had homemade pizza with fresh peppers too.
Even though it's been in the low 90's for 2 straight weeks, peppers love this as opposed to the upper 90's. These peppers will produce til the first frost too, so we have 6 more weeks of enjoying these beautiful peppers.
Also, we are in the process of putting together a list of what we will be selling this fall.
We have an abundance of most (Strawberry fig jam, pepper jelly) but there are a few items we sold last year that are in limited supply. ( garlic dill pickles, zucchini peach jam)
Also because of our awesome fig harvest, we created fig preserves and fig jelly which are delicious.
Look for this list on the blog later next week.
We finally processed several cookings of pickles this week. The cucumber season has definitely been strange in that usually we finish with the cucumbers the latter part of July.
This year the season was difficult to say the least with too much water then not enough water. In the end though, we made the garlic dill pickles that everyone loved last year.
Collards
