Harvest Time!

| 6/29/2018 2:47:00 PM

farm signThere is nothing so satisfying as setting a plate on the table consisting of all of your own food. Food you have grown yourself — carefully planned for, tended, harvested, and "put by," as my mother used to say.


I recently started my harvest. Greg and I only plant small beds as there is just the two of us. It usually produces enough for us as well as sharing some with family and friends. Cabbages, peppers and squash get eaten right away. We used to make jars and jars of sauerkraut when I was a child, but Greg isn't really fond of it, so this is not something I "put by." But cucumbers, tomatoes, beans, onion, and okra all get processed for future meals.


This year I made refrigerator pickles. I usually can both sour and bread and butter, but this year I planted fewer cucumber vines. So when a recipe popped up on Facebook for refrigerator pickles, I decided to try them. I had enough for two large jars of bread and butter pickles. Greg eats some every day when he gets home from work. He says they are a nice refreshing snack.

cucumber pickles

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