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June 27, 2013 by holly

Late June gardening tips

June garden tips

June is a lovely month for gardening. By now, your vegetable garden is probably planted (it is, right?) and you are starting to see those plants take hold and start to thrive. We’ve already harvested rhubarb, have teeny raspberries starting to fill out and even green tomatoes on the tomato plants.  As you can see, the lilies are in bloom, and the gaillardia is starting to take off. It’s one plant I enjoy seeing spread like crazy.

The kids and I are focused on keeping the weeds under control on our acre. It’s going well, as long as we can get up and out of the house by 6 or 7 am. Otherwise, it’s just too hot.

June vegetable gardening tasks include
*Keep the garden weeded.If you can keep up right now, by August, the plants you want to grow will over-shadow those pesky weeds – but if you neglect it now, the weeds just might win.
*Build your vertical growing supports if you haven’t done so yet. Get them into the garden before the end of the month and watch those plants grow UP – even pumpkins. (Yes, we’ve done it!)
*Water carefully – soils that are exposed to the sun and wind dry out quickly. Use mulches, raised beds, drip systems or other methods to conserve overall water usage get it to the plant roots where it’s needed. Some vegetables will not turn out well without the right amount of water at the right times, like corn, onions and melons.
*Remember the one-inch rule. If you dig out an inch or two of dirt and find no moisture, it’s time to water deeply. Vegetable roots reach deeper than the roots of your grass, therefore they can and should go longer between waterings. Over-watering makes your garden more susceptible to disease and bugs.

June tasks for your other plants:
*Prune and shape your spring-blooming shrubs as soon as they are finished. Lilacs and others set next year’s blooms right away, so don’t delay. If it’s been a while since you pruned your lilac bush, remember the rule of thirds – prune one-third this year, one-third next year and one-third the year after that.
*Continue planning and planting your annuals for a wide variety of color and visual appeal through summer and into the fall. Use variety in color, size and shape for the most visual appeal.
*Dead-head your annuals as the blooms fade.
*Stake or cage your tall perennials.
*Sow next year’s perennials such as columbine, coreopsis and dianthus.
*Set out your tender tubers/corms of dahlias, gladioli and other similar ones
*Compost your spent flowers
*Plant some heat-tolerant, drought-tolerant groundcover. They look nice, they keep the weeds down, can help prevent erosion on a slope and more. All varieties need plenty of water the first couple of years as they get established. We have mini-dianthus and Elfin thyme on a slope in our front yard – they are doing great.
*Water your lawn deeply, but less frequently for the healthiest lawn possible.
*Thin fruits on apple, pear, peach, and apricot trees carefully to produce larger, better fruit. Apples and pears should have 6-10 inches between fruits, peaches about 6 inches and apricots about 3 inches.

January 22, 2013 by holly

Raspberry freezer jam

Did you know you can make freezer jam from frozen berries? Spread the joy of canning all year round.

One gallon of frozen berries makes about 4 batches of jam, 4 pint jars each. I let the berries (usually at least partially smooshed at this point) thaw, then use the berries AND the juice to get to my 3 cups of berries. I also use bulk pectin that I purchased a couple of years ago from Pacific Pectin. I order 25 pounds at a time and keep it dry and cool. It lasts several years, even for me. Also, when using bulk pectin, 1/3 C can be substituted for  a box of ANY other “regular” dry pectin – brand does not matter, at least not that I have found.
Finally, jam-making is pretty precise – measure carefully or your jam often “won’t work”.


Here is the recipe I use:
3 C berries
5 1/4 C sugar (yes, you do need that extra 1/4 C)

Mix together and let set at least 10 minutes, stirring every couple of minutes to help dissolve the sugar.

Mix together 1/3 C pectin (or one package) with 3/4 C water. Bring to a boil over high heat. Once it reaches a full rolling boil (can’t be stirred down), boil and stir one minute more. Add to jam/sugar mixture and mix together for 3 minutes. Pour into cars (use a funnel!), wipe tops of jars, put on lids and rings, then leave on counter for 24 hours. After that time has passed, refrigerate (for immediate use) or freeze (for longer term storage).

January 13, 2013 by holly

Raspberry-jalapeno jam

raspberry jalepeno jamLike some heat with your sweet? You’ll love this, then. We sure do.

You can eat this jam with chips, crackers, on meat, over cream cheese or – like my oldest – just plain on a piece of bread. [Read more…]

January 13, 2013 by holly

Rosy Peach-Banana Jam

Peaches
I love this stuff. It’s beautiful and tastes divine.

1 c. mashed fully ripe bananas (about 3 med. sized)
3 1/4 c. mashed fully ripe peaches (about 2 lbs. peaches, peeled)
1/2 c. drained chopped maraschino cherries
2 tbsp. lemon juice
6 c. sugar
1 box powdered fruit pectin (1/3 C if using bulk pectin). [Read more…]

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