This year’s garden was one of victories. I triumphed over surprise snow storms, extreme heat, and no precipitation. I lost some battles, but finally won the war against the rabbits. And as far as the weeds go, I made a rock path and called it peace:
I s
hared the story of my ravaged rhubarb and thought I would give you an update. As you can see from the picture, the plants have come back and are doing well, but the stalks are not yet turning red. I have done some research and I think it is because of the warm temperatures. I am hoping that as it cools down this fall they will redden up again. Just in case, has anybody eaten green rhubarb pie?
My raspberries also had to be moved this summer. They needed
protection, not from the rabbits (yay thorns!), but from the sun. After moving them to a shady spot, they took off and have provided me with a handful of raspberries every morning for the last month. I saved up raspberries for a couple of days to make Raspberry Lime Pie, a delicious creation by The Thrift Country Woman. I have also been freezing raspberries to use through out the winter and in mixed berry jam.
I have apples and pears in every available basket. I even have a bowl of pears on the table. Who knew that surplus pears could be stylish? I am looking forward to trying Warm Pear and Walnut Salad (thanks Struggler) and Pear Sorbet with Raspberry Sauce. This weekend I will be making apple sauce, pear sauce, and apple pie filling. Since I also have to make and can salsa, it truly will be a labor day weekend for me!
Was gardening a peaceful affair for you? Or did you have to battle the elements and masked bandits? And despite these struggles, or perhaps because of them, have you, like me, already drawn the battle lines for your fall garden?
Alea says
Congratulations Amanda and welcome back!
I am with you and prefer a fresh salsa to canned, but it just doesn't keep very long. I haven't found the perfect recipe yet, but here is a link to some salsa recipes that I have been experimenting with: http://www.salsagarden.com/Canning_Salsas.html
I prefer cooked salsa to be thick and chunky, so I cut everything by hand. The food processor, while easier, turns it to soup.
Amanda says
Alea,
After planning and getting hitched I am back to blogging and cooking. My garden is overgrown with tomatoes and other veggies. What recipe do you use to can your salsa? I tried one out of a canning book, but it just seemed to bland and "commercial." I prefer the fresh taste of pico de gallo over a cooked salsa. I would love any advice you have! 🙂
han_ysic says
There are green and red varieties, i have both. In my area (south coast of NSW, Aust) the green dies down over winter, but the red seems to keep producing all the way through. I think it tastes pretty much the same, but the red is pretty, if I only have green, I add in a few frozen mulberries and that adds the red colour that I like. Hannah
Vickie's Michigan Garden (my backyard) says
Alea,
All that work you did on labor day will be worth it this winter. Gardening can be so much fun.
Vickie
The Thrifty Countrywoman says
Alea, it sounds like you had more victories than loses in your battles. Gardening is always a learning experience no matter how long you've been doing it. My rhubarb is always green. Tastes just like the red, only not as pretty when cooked up. I dealt with pears this weekend too! My fingers are sore from paring them, but was rewarded with lovely jars of cinnamon pears for the winter. I'll have to get some more and try that salad. Sounds intriguing!
Jane
The Book Lady Online says
I am always inspired by pictures of your garden. Your raspberries are beautiful and I hope you let us know how those recipes turn out – they sound delicious.