A New Season

 

 

 

 

 

 

 

 

 

It finally feels like Fall! There is a little cool breeze in the air and leaves are falling from the trees and a lot has been going on here at “The Farm”. The summer crop was wonderful. And yes, I still have eggplant but I don’t have the heart to pull it out when it is still providing produce.

Companion planting went well and was a lot of fun to try. The Eggplant loved the Banana Pepper and Tarragon as its companion plants. The Okra loved the Basil and Bell Pepper as its companion plants.

The strawberry and blueberry plants are looking happy and strong. I was told to remove all the flowers off of the plant in the first year to ensure that the roots will be healthy for years to come. I sure hopes this pay off because I have pulled so many flowers!

 

The raspberries are doing well. They tasted great and I get a small hand full each day. It is perfect for topping yogurt or ice cream. My fig tree gave me so many big beautiful figs that I made fig jam, fig newtons, as well as dehydrating some of them and of course eating them. I’m hoping to get fruit from my apple trees, cherries, pear, nectarine, plum, peach and apricot next year.

With all the food that came for the garden, All In A Jar had a lot to offer students all summer long. I was very busy canning and preparing dishes for the freezer too.

Let me tell you what I have planted for the fall/winter garden. In bed 1 I have Green Onions, Garlic, Walla Walla onions, Sweet Spanish Onions, and Lettuce. In bed 2 I still have Tarragon and Eggplant in 3/4 of the bed and at the other end I have Brussels Sprouts. When the Eggplant is done I will be planting a few companion plants for the Brussels Sprouts (like Beets and Celery). In bed 3 I have Broccoli and Kale; the companion plant for these two is Spinach. In bed 4 I have Cabbage with the companion plants of Roma Lettuce, Arugula, Swiss chard and I put a few Fava Beans in for the nitrogen. In bed 5 Blueberry plants, In bed 6 Strawberries. In bed 7 Carrots, Beets and companion plants of Onions and Cauliflower. Bed 8 Blackberries, Bed 9 Raspberries. I have three dirt bags and they have Oregano, Parsley, and Thyme in one bag. Parsley, Basil and Lemon Thyme. In the last bag I have Rhubarb, Mint and Cilantro.

I have been trying to watch the moon and plant accordingly.

I read that you should plant your annual flowers and vegetables that bear crops above ground during the light, or waxing of the moon … from the day the moon is new to the day it is full. And plant flowering bulbs, biennial and perennial flowers, and vegetables that bear crops below ground during the dark, or waning, of the moon … from the day after it is full to the day before it is new again.

Soon I will be working on the new class calendar. Please let me know your suggestions for a class you would like to see on the schedule.

 

See you in class!

 

Can Your Own Produce

I have to say I’m living my dream. My garden is overflowing with produce. I have been canning up a storm. Yesterday I canned Fig Jam, Pepper Jelly, Eggplant Preserves, Roasted Tomato Sauce and dehydrated Crook Neck Squash. I hope you are having a bumper crop year too. Did you know All In A Jar can help you with your produce. No sense of wasting it. We can preserve it to have for future use. 

 

If you have a large quantity of your own fruits or vegetables that you would like to use for  canning, please contact All In A Jar to set up a private session. The class will cost $35.00 per person, and you will leave with all of the jars that you produce. This class requires two or more people. All In A Jar will provide all of the necessary tools and knowledge for the class.

For private classes you will:

-bring your own ingredients
-bring your own jars

You will learn two different recipes specific to your ingredients.
You will spend three hours with Instructor Penny Porter learning about canning.

I will be there to guide you through every step and provide you with an appropriate recipe that will make your fruits and vegetables shine! If other ingredients are required I will discuss this with you upon scheduling your class.

Note:  All ingredients and tools are supplied by All In A Jar for regularly scheduled classes.

Special Up Coming Class

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      I have an overabundance of eggplant in the garden which is a good thing since I love making Roasted Eggplant Bell Pepper Spread. In fact, I made a point to grow all the ingredients for this recipe … Continue reading