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.
With the start of school upon us, the time spent in the backyard garden has decreased during the weekdays. However, the weekend is still a time to care, tend and pick the garden.
This weekend we canned fig and pepper jellies and jams. The figs are declining, after a month of picking, but we still pick 15-20 every other day.
The peppers are going strong and will produce to the first frost. Hard to believe they'll still be producing until the cooler weather arrives. Right now in the thick of heat and humidity it's hard to believe it will ever be cooler.
Here's another solution to our abundance of figs- Fig Cobbler.
See the link in our recipe section for instructions.
Today we made another 20 jars of Strawberry Fig jam and another 5 jars of fig preserves.
These beautiful figs are ready to become a delicious fig cobbler.
We love this time of year despite the hot and humid weather.
We tend to the garden and the yard but usually are inside canning by noon.
We also have areas that are open for planting such as our corn patch. The corn has been harvested, the bed has been cleared, we just need to decide what we can plant there that can tolerate the heat and a lack of steady care as we near the beginning of school.
Today was our third straight day of canning with more to come tomorrow.
We pickled jalapenos, hot bananas and canned garlic dill pickles and of course strawberry fig jam.
The figs are definitely approaching their peak season as you can see by the picture below. Yesterday we canned 42 jars of strawberry fig jam. Last year our total output of this jam was 51 jars!
As I said, the figs are approaching their peak which means there are plenty more to pick so we'll process more jars tomorrow but probably only 8-10 jars thankfully.
In fact we have just started to pick our oldest fig tree which produces the biggest figs. Definitely in Fig season though.
These figs turned into 42 jars of strawberry fig jam.
Peak harvest has arrived and for the next two weeks we will pick an abundance of everything in the backyard garden. Today's picking led to canning strawberry fig jam 6 jars, seven jars of pepper jelly and another 10 jars of tomato jam.
After the entire afternoon of canning, this is what we still have to process or eat on the counter.
Strawberry fig jam
What we have left after an afternoon of canning
