How to Garden Strawberries: a tutorial

How to garden strawberries is not a hard task although it does take planning as typically they will not produce many berries, if any, the first year. Therefore, start your strawberry garden now.

“Not only are strawberries juicy and delicious, they also may lower blood levels of C-reactive protein (CRP), a signal of inflammation in the body. High CRP levels are associated with an increased risk of heart disease and stroke, and levels often spike when people with rheumatoid arthritis or lupus have a flare, as well,” according to arthritistoday.org

In a how to garden strawberries: a tutorial, the first place to start is deciding what variety of strawberries you want to plant in the strawberry bed. Do you want a Junebearer strawberry or an Everbearer strawberry? A June bearing strawberry is a variety that produces for a couple of weeks a year and then they are done. An Everbearer strawberry is what it says, starts producing as the Junebearer, however, they continue to produce berries and the size start out large and then have a steady crop until fall. The weather on both berries plays a big part of the sweetness and or the crop yield.

Stark Bros featured product, Eversweet™ Strawberry, according to Starkbros.com, “Perfect for patio gardens. You'll enjoy sweet treats from this everbearer the very first summer. And it keeps on producing, even when temperatures exceed 80ºF--and you can keep picking into the fall. Fruit is long, cone-shaped. Pkg. of 25 plants, $11.99 - Pkg 25”

 

 

 

 

 

 

 

 

Junebearer Varieties

• Wendy-Zones 3-8
• Earliglow-Zones 4-8
• Annapolis-Zones 3-8
• Cavendish-Zones 3-8
• Honeoye-Zones 3-8
• Jewel-Zones 4-8
• Sparkle-Zones 3-8
• Cabot-Zones 4-8

Everbearer Varieties

• Seascape-Zones 4-8
• Ozark Beauty-Zones 3-8
• Ogallala-Zones 3-8
• Fort Laramie-Zones 3-7
• Tristar-Zones 4-8

Unlike Junebearers, Everbearer strawberries, with new plants set out it is required that you plant them 12-inches-15-inches apart, snip off all blossom clusters and cut off all runners as they form.

Depending on what the uses of the strawberries you are planting in your strawberry garden, in this how to garden strawberries: a tutorial it would be irresponsible not to mention that you need to do your homework for your region, and purpose of the strawberries. Some strawberries are for commercial use, others for jam or jellies, fresh eating freezing or canning.

Basil: Grow and Dehydrate

Growing basil in the garden to use fresh and then dehydrating to preserve it quite simple to do. Basil growing next to your tomatoes is said to make them sweeter in taste and repel evil bugs. I am not sure if that is an old wives tale or if it is true, however, my husband enjoys doing this and I enjoy using it.

Using basil and tomatoes together is even better when you create Tomato Basil Soup using fresh garden vegetables.

Varieties of Basil:

It is important to know there are several varieties of basil with different tastes and flavors. Different varieties and types of basil also have different growing times; ranging from 50-80 days. Before deciding what basil to grow, do your homework; do you want it for teas, garnish, Thai/Asian recipes, pesto, salads or tomato sauce or soup?
Although basil is aromatic or fragrant, not all basil taste or look the same. There are green and crimson/purple and then there is green. Some have long pointed leaves, others rounded leaves in varying lengths.

Tomato Basil Soup Recipe

Nutrients in basil:

·       Vitamin K

·       Iron

·       Calcium

·       Vitamin A

·       Fiber

·       Manganese

·       Tryptophan

·       Vitamin

·       Magnesium

·       Vitamin C

·       Potassium

·       Calories-0

Web MD cautions people taking a blood thinner; such as Warfarin, to consult your doctor as you can get too much or too little of vitamin K. Vitamin K is not only high in basil but also in green leafy vegetables and spinach.

Dehydrating Basil Using the Oven Method:

1.     Since different of varieties of basil bolt or flower at different times; harvesting the basil before the flowering is suggested, however, not set in stone. If yours has flowered, that is quite all right. In the mid morning or before the heat of the day, harvest the basil.

2.     Shake the basil plants after cutting to shake loose any bad leaves, the dirt and any bugs.

3.     Turn on the oven, heating no higher than 200 degrees Fahrenheit while thoroughly washing the basil and sorting out any bad leaves.

4.     Using a cookie sheet lined with paper towel, place washed basil leaves on the first layer of paper towel. Place more paper towel over the basil and press down to remove any excess moisture. You can go as many as five layers deep.

Place the basil in the preheated oven and then turn the oven off. A couple of times during the day, to keep the basil drying, turn the oven back on to 200 degrees Fahrenheit for 10 minutes. Let set in the oven with the door closed over night, check to make sure the basil is drying and not molding. In a day or two, you will have dehydrated basil.

Line Dry Method:

If you do not want to use the oven method, after the first year, I discovered I prefer to simply cut, shake, rinse and hang the bundles upside down to dry naturally. I cut it a little at a time, make small bundles and hang in my kitchen, over  my sink and in front of the window.

Conclusion:
With all those vitamins and zero calories, why would you choose not to grow, dehydrate and use the herb like Basil?

Tomato Basil Soup from Garden Fresh Vegetables

Tomatoes and Basil are both high in vitamin K however, for me that isn’t the best part of eating the two. When you combine garden fresh tomatoes and basil, they make a fantastic soup that you will enjoy in the summer months as well as in the winter. Plan on making a large batch of soup and either freezing or canning it.

According to Dr Andrew Weil, “Vitamin K is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue.”

And The World’s Healthiest Foods add, “The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.”

Do not reach for the aspirin or ibuprofen bottle simply eat more tomatoes and basil.

Ingredients needed for Tomato Basil Soup:

• 2 Tbsp olive oil
• 3 Cups diced onions
• 6 Tbsp fresh minced garlic
• 6 Cups red or yellow tomatoes roughly chopped
• 4-14 ounce cans vegetable broth
• 1- 8 oz can tomato paste
• 6 Tbsp chopped basil
• Salt & Pepper to taste
• Juice of half a lemon, approx ¼ cup
• Saucepan
• Blender
  

Instructions to make Tomato Basil Soup:

1. Head out to the garden and gather the tomatoes, onions, garlic and basil. The fresher the vegetables the better the soup will taste. Wash and dry the vegetables. Chop the onions and garlic.
2. Take a saucepan, heat the oil for a minute or two.  Sauté the onions and garlic until soft, but not brown. While the onions are sautéing, chop the tomatoes and basil.
3. Add to the onions, the tomatoes, vegetable broth and tomato paste. Bring to a boil, reduce the heat and simmer for at least 15-20 minutes.
4. Remove from the saucepan from the heat; add the basil and lemon juice. Put it all in a blender; a little at time, mix until smooth.
5. Add salt and pepper, serve up and enjoy.

Tip:

If you don’t have a blender or like a chunkier tomato basil soup, skip the last step.

Freezing Bell Peppers: a Tutorial

Freezing bell peppers: a tutorial is for people with an abundance of bell peppers in their garden, or who purchase bell peppers in their local grocery stores when they are on sale. There is never a good reason for a pepper to rot in the vegetable draw of the refrigerator, as freezing bell peppers is so easy.

Freezing bell peppers has heath benefits:

Bell peppers added to any recipe will add a mere 24 calories, however, will add oh so many vitamins. Bell peppers whether sweet or fiery hot, add over 100% of your daily need of vitamins A and C in just 1-cup. Freezing bell peppers whether fresh from your garden, a farmers market or even your local grocery store simply makes nutritional sense.

According to WebMD, “Go for a variety of colors in peppers to get the biggest bang for your buck. Red bell peppers are a good source of fiber, folate, vitamin K, and the minerals molybdenum and manganese. And, they're especially rich in nutrients and phytochemicals such as:

• Vitamin A, which may help preserve eyesight, and fend off infections
• Vitamin C, which may lower cancer risk and protect against cataracts
• Vitamin B6, which is vital for essential chemical reactions throughout the body, including those involving brain and immune function
• Lutein and zeaxanthin, which may slow the development of eye diseases, such as cataracts or macular degeneration
• Beta-carotene, which may help protect against certain types of cancer, such as breast cancer in women before menopause
• Lycopene, which may decrease the risk for ovarian cancer”

Freezing bell peppers a nightshade plant:

The downside according to Ygoy.com is that peppers are part of the nightshade family of plants and people having arthritis may find joint flare-ups when eating nightshade plants such as green peppers. Ygoy explains, “Nightshade vegetables contain solanine which is a glycoalkaloid. Properties of this compound are given below
This compound is toxic if consumed in high doses

·       This compound is toxic if consumed in high doses

·       It has the potential to affect the enzymatic reactions which involve calcium hence resulting in weakening of the bones and joints.”

 

 Things needed for freezing bell peppers: a tutorial:

• Garden/Farmers Market/Sale shopping skills
• Green, Red, Yellow or Orange Peppers
• Plastic Freezer Bags
• Sharp knife
• Marking pen 

Instructions for freezing bell peppers: a tutorial:

1. Pick the bell peppers from your garden as they come on or ripen and especially if you have heard the hard freeze is coming over night. Peppers will freeze very easily.
2. Place the bell peppers in the kitchen sink and wash them well. Even if they are organic peppers they need washed.
3. Cut your bell peppers in ½ length wise and removing all the seeds and the rinse them again.washed.
4. Take the bell pepper halves and cute in bite size pieces or slices. The size of the pieces will depend on how you will use them in your recipes.
5. Put the pepper chunks in freezer bags; mark the freezer bag with the month and year. Place the full bags whether quart of gallon size in the freezer in manner so they will freeze quickly.
6. Making your favorite recipes just became easier, instead of running to the store, just go to your freezer. It is a little extra work freezing bell peppers now; however the work will pay off later.

Canning Diced Tomatoes

Hybrid tomatoes like Viva Italia, Amish paste or Roma are best for dicing.  Of course, you can preserve any tomato but you will have to remove the seeds while dicing. For this reason, picking a meatier hybrid tomato such as Pink or Red Oxheart, Cherokee Purple or Pineapple is a plus.

According to World’s Healthiest Foods, “Lycopene from tomatoes has been repeatedly studied in humans and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers.”

1 cup of tomatoes is only 37 calories and chucked full of vitamin C, A, K, B’s and E. As well as, potassium, manganese, dietary fiber, chromium, folate, copper, niacin, magnesium, iron, and protein.

According to the Purdue University extension office, “Home gardens are a great way to produce healthy, nutritious fruits and vegetables. But healthy eating doesn't have to stop when gardens quit producing. With the USDA Complete Guide to Home Canning and other food preservation publications now available at The Education Store, you can preserve the healthy, home-grown nutrition you value and make it available all year round."

Canning diced tomatoes are great when making tacos and burrito’s. So even in the wintertime you have the taste of summer.

Supplies needed for Canning Diced Tomatoes:

• Canning lids, rings and jars
• Sharp knife
• Large pan or graniteware canner
• Wet paper towel
•  Hand towel

Instructions for Canning Diced Tomatoes:

1. Pick from the garden; firm, ripe, meaty, tomatoes.  You want to can them as fresh as possible. If you are not growing them in your garden buy them from a local supermarket, farmer or farmers market.
2. Buy the canning lids, rings and jars from the local supermarket, farmers market or Wal-mart.  Make sure to look at the package and buy the right size appropriate for the jars. Some are wide mouth lids and some are regular lids.
3. Wash the tomatoes real well to remove any dirt or pesticides that might be on them. Even if they are organic, they still need washed.
4. With a sharp knife, dice the tomatoes in pieces appropriate to the recipes you will be using them. The variety and size of tomato will determine how many pieces you get per tomato.
5. Wash the canning jars, in hot soapy water, even if they are new, right out of the store packaging.
6. Get the large pan or granite ware canner, for the water bath or canning procedure. Heat enough water to cover your jars.
7. Fill the jars with the diced tomatoes leaving ½ inch to an inch head space. Fill the jar with hot water. Wipe off the lid or mouth of the jar with a wet paper towel, it is necessary for the mouth of the jar to be clean for the jar to seal.
8.  Put the lid and ring on the jar, and snug tight.
9. Put your sealed jars of diced tomatoes into the hot water, this is the water bath. Put the lid on the pan and boil for at least 15 minutes but no longer than 20 minutes, cooking them to long will make them mushy.
10. Take the jars out of the hot water, being very careful, set them on a hand towel to cool and seal.

Other vegetable preservation posts: How to Can Tomato Juice and How to Can Green Beans

How to Can Tomato Juice Using Water Bath Method

Do you have tomatoes growing in your garden and are there too many tomatoes to eat fresh?  We do! Therefore, in this bad economy processing and canning tomato juice to enjoy this winter simply makes sense. It is possible to freeze tomato juice, however, if you do not have a deep freezer to hold it canning using the water bath method is the way to go. This is how to can tomato juice using the water bath method.

Supplies needed for canning Tomato Juice using the Water Bath Method:

 

• Fresh tomatoes
• Ricing/milling machine
• Canning jars, quart or pint jars
• Appropriate size canning rings/lids
• Large pot for water bath

Instructions on canning Tomato Juice using the Water Bath Method:

 

1.  First thing to do is head out to the garden and pick your tomatoes. You want to process them as fresh as possible. If you are not growing them in your garden, buy them from a local farmer or farmers market.

2.   Buy canning lids and rings. Make sure and get the right size appropriate for the jars. Some are wide mouth some are regular.

3.  Wash your tomatoes well. Cook and rice/squish them into tomato juice.

4.  Get out a large pan for your water bath or canning procedure. Heat enough water to cover your jars.

5.   While the water is heating, fill your clean canning jars with fresh hot tomato juice. Do not fill the jars to full. Leave ½ inch to an inch headspace.

6.   Wipe off rim of the jar with a wet paper towel. You want a clean rim to make sure the jar seals.

7.  Rinse or soak in hot water the canning lids.

8.  Put the canning lid on and snug the ring tight.

9.  Put the jars of hot tomato juice into the hot water. This is the water bath. Put the lid on the pan and let it boil for at least 30 minutes. I usually let it boil a bit longer just to make sure there are no germs and I get a good seal.

10. You now have successfully canned tomato juice for the winter months using the water bath method.

Freezing Green Peppers: without blanching

Having a garden can be very rewarding. We love green peppers to eat fresh, for stuffing and then before a frost, we harvest all the remaining green peppers and I cut/dice and freeze them to use later.

Green peppers and onions go in many of our recipes. With that said, there is never a good reason for a bell pepper to rot in the vegetable draw of the refrigerator, as freezing peppers is so easy.

Tutorial for Freezing Green Peppers 

The link above is a tutorial on freezing bell peppers as well as helpful facts about the bell pepper itself. I will share this tip; you do not need great skills in freezing peppers just time.

Supplies needed for freezing peppers:

• Green, Red, Yellow or Orange Peppers
• Plastic Freezer Bags
• Sharp knife
• Marking pen

If you enjoy green peppers as we do, eat some fresh while you can, stuff some for the freezer and then cut and or diced and freeze the rest.

Zucchini Tomato Salsa Recipe

Delicious Salsa and chips

For several years, I have made salsa from garden fresh tomatoes and it was good and using Mrs. Wages Salsa Mix even easier. One year I had so many zucchini's and tomatoes coming on at the same time; I decided to try something I have never done before by making salsa from using them both. Let me share with your how I made zucchini tomato salsa with this easy recipe.

Ingredients to make Zucchini Tomato Salsa:

• 2 larger zucchini
• 9-10 tomatoes
• ½ cup white vinegar
• Mrs. Wages Salsa Mix
• Jalapeño peppers, optional for added heat

Instructions to make Zucchini Tomato Salsa:

1. Head out to that garden, hopefully, it is as near organic like ours, and pick those tasty tomatoes and zucchini. Make sure your tomatoes are firm and free from bruises or blemish spots. You will need approximately 2 large sized zucchini and 9-10 tomatoes.
2. Take your zucchini and tomatoes in the house, run a sink full of cold water and wash them very well. Even organic fruit needs washed.
3. Using a big stockpot or large pan for this project; place the zucchini and tomatoes in your stockpot and cook on medium heat until tender.  ** You may want a cup of water so they do not stick or scorch.
4. Put your cooked vegetables in your ricer and rice until smooth. When it comes to ricers there are manual ones of different styles or electric ones. If you are going to be processing a lot of fruits and vegetables, invest in the best you can afford. For smaller amounts, the old manual one works great.
5. Measure out 5 pints (10 cups) zucchini and tomato mixture and put it back in the stockpot. Add to the mix ½  cup white vinegar
6. Add1 package of Mrs. Wages Salsa mix (Onion, Green Pepper, Jalapeno, Chili peppers, Garlic and Salt), bring to a full boil, and stir often. Reduce the heat to simmer 10 minutes or until as thick as you like it. We like ours thicker so I will let it cook a bit longer.
7. Your zucchini tomato salsa is ready to serve, can or freeze. You can enjoy the salsa now with nacho or corn chips and in the winter months.

 

Making Newspaper Planting Cups: Recycle and Reuse

Last February as the husband was cleaning and throwing things away, he came across a couple of gardening books and magazines. Some tips in this book were so simple and been around for as many years as I have, if not longer, yet they published as a new idea.

As the hubby was reading, he would laugh out load, and then say this is something a child would be able to do; however, he then came across this idea to make newspaper-planting cups and you would be recycling and reusing. What a great idea, really it is and oh so good not to share with all you gardeners.

Follow the newspaper folding tip; staple and you are good to go. Start using your newspaper planting cups by adding potting soil and the seeds of choice. When the seedlings are ready to transplant into the garden soil, there is no need to remove the newspaper cup, as it will break down in the garden.

 

Wow, how much easier could it be to get started planting your garden seeds? Make newspaper-planting cups, recycle and reuse.

 Garden Seed Starter Idea 

Tomato Tobacco Mosaic Virus Disease

 

Tomato-Tobacco Mosaic Virus Disease

garden fresh tomatoes

2 years ago, our daughter was new to planting her own garden. She had helped while living at home with us; however, now that she is a momma with a home of their own the garden duties are a bit different. My husband, her father, was telling her about the Tomato-Tobacco Mosaic Virus Disease; well, I had helped and planted many plants along side of him, however, this was all new to me too. Our grandson has worked as an organic gardener for many years. He worked at a Bed and Breakfast, on an island off the Georgia coast, providing not only their food but for others. He also traveled to South Africa for 6 months; teaching them how to plant and harvest food for themselves.

When I asked Andy Schwartz about the Tomato-Tobacco Mosaic Virus Disease, this is what he said, “Yeah it is very real and I have seen people mishandling plants at nurseries often. Smoking, especially if you roll your own, and gardening do not mix. I do not think about this virus too much because I do not smoke but when volunteers are present I make sure that people are aware. Wearing gloves is good practice. I’d say that buying plants from hardware stores and similar places is the most common way of getting plants infected. People are shopping for plants just after smoking and they handle a couple six packs or pick up something and put it back. I’d say it is not something to be overly concerned about just something to be aware of particularly if you are a smoker.”

diseased tomato leaf

The University of Minnesota Extension website explains it this way, “The most common method of transferring the virus from plant to plant is on contaminated hands and tools. Workers who transplant seedlings should refrain from smoking during transplanting and wash their hands frequently and thoroughly with soap and water. Tools used in transplanting can be placed in boiling water for 5 minutes and then washed with a strong soap or detergent solution. Dipping tools in household bleach is not effective for virus decontamination. Any seedlings that appear to have mosaic symptoms or are stunted and distorted should be removed and destroyed. After removing diseased plants, never handle healthy plants without washing hands and decontaminating tools used to remove diseased plants.”

If you are using your precious time to plant and grow your own tomatoes, doesn’t it make sense to do it properly? Play it safe; follow the rules for a happy harvest of fresh garden tomatoes.

The picture of the diseased tomato leaf caused by the tobacco mosaic virus is provided by University of Minnesota Extension website.

Canning Green Beans: Using Water Bath Method

My personal favorite way to eat beans, fresh with tators and onions.

Do you have green beans growing in your garden? Do you have too many green beans to eat fresh? Why not can them to enjoy this winter. Canning green beans using the water bath method is a great way to preserve them. 

Supplies needed to can green beans using the water bath method:

• Fresh green beans
• Salt, optional
• Quart or pint canning jars
• canning rings and lids
• Stockpot, blue granite cooker or pressure canner
• Dishtowel 

Instructions to can green beans using the water bath method:

1)    No matter your choice of using a large stockpot or pressure cooker, the first thing you need to do, is to head out to your garden and pick the green or yellow beans. For the best results, you will want to can them as fresh as possible.

2)    Wash the green beans before starting the canning process. This is not a hard process, in a clean sink; rinse the beans in cool water.

3)    Snap off the hard end of the green bean, and look to see if there are any bug bites, or damaged parts, which need cut out.

4)    Next, snap your green beans into bite-sized pieces and wash the beans and wash again. They do get dirty as they grow so close to the ground.

5)    Take your large stockpot and fill it with water to heat. Wash the quart or pint jars in hot soapy water, rinse and turn upside down until ready to use. Put your canning lids in a small pan of hot water until needed.

6)    Now stuff the washed green beans into the canning jars packing them tight but leaving plenty of head space. Fill the jars with hot water, put a teaspoon of salt in the green beans and with a wet cloth wipe the lid clean. Remove a lid from the hot water and place on the top, put the ring on and snug tight.

7)    Put the jars of green beans in the boiling water and give them a hot water bath for 3-3 1/2 hours. Cover the pot with a lid to keep the heat in, after it is boiling you can turn down to medium heat.

8)    When your green beans have finished processing, take them out and set them on a dry dishtowel to cool. Make sure you leave plenty of room in-between the jars so the air can flow through them. As they cool, you will hear a ping sound to tell you they are sealed. The ping is a glorious sound to all who do home canning.

9)    Congratulations, you just canned green beans using the water bath method.

The water is a little low in these qts

Tips when canning green beans using the water bath method:

• Make sure you have enough water in the pot to cover the jars. 

• It is old-school to use salt while canning green beans it is an optional step. 

• Be careful while working with boiling water.  

  ***Disclaimer: there are some that say water bath method is unsafe that only pressure canning will do. However I am 62 years old and this is the way my mom did it year after year until I started doing my own. Since my children are grown and do only a few pints to hold us over the winter months, and also I freeze some.

Time Slipping Away

Time is slipping away, not only the summer as school once again resumes next week, but also with my family growing up so quickly.

My baby girl, my granddaughter Zeely will be in Kindergarten next week. I am watching her this last year grow up through pictures. They came up for Easter, I went down in May to attend the preschool graduation and on the 4^th of July we met ½ way in Kokomo to see Dave do his first skydive. I sincerely do not know when I will see them next with the busy schedules everyone has.

Time is slipping away for me, is it for you?

The grandson's and friend watering the garden for basketball cards.

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