What did you harvest today? Megathread

This last year my peppers were extremely hot also, a cross chili and an Anaheim pepper that was too hot for even me to handle comfortably, the jalapeno peppers were scary hot even my Hungarian peppers had more of a bit then normal.
We have a horse shoe contest come summer and year prior i put up a large batch of pickled eggs unusually i have no real set recipe but i have a couple 2 gallon stoneware crocks the basic recipe i start with is simple for each

for a 2 gallon batch
3 dozen Hard Boiled Eggs up to 4 dozen depending on egg size
12 cups White Vinegar ( malt or cider vinegar also usable )
6 cups Water
1/4 cup Sugar
1 to 1 1/4 cup Salt
12 to 16 hot Pepper (sliced) or more
16 springs Fresh Dill
16 Bay Leaves
1 1/2 Large Onion (thinly sliced)
8 to16 Garlic Cloves ( i use 16 i like the extra garlic bite )
1/2 cup Pickling Spice
1 cup home ground prepared horseradish

hard boil eggs medium heat
mix water vinegar sugar salt until dissolved let cool
add eggs peppers onions and other ingredients in layers cover with the brine solution
if eggs want to float i have a flat round stoneware disk i weight them down with
as a note the prepared horseradish will had a slight haze in batch becaise of very fine particles not to be mistaken for cloudiness of batch gone bad
store cool dark area, this works fine for me because i have a couple extra refrigerators specifically for pickles, and various canned items and my seed storage

i have had batches of these eggs for a year. as they age and mature the eggs will turn to a tan/dark tan color tone and even the yolk inside will darken
 
Not today's harvest but last week I pulled out 4kg tomatoes from the freezer and purchased 3kg from the shop and made tomato paste.
Amazing how a 15Lt pot can concentrate down to 1.5Lt of paste.

Best purchase for 2023 has been my pressure canner.... I can't wait to do more.

What did you harvest today? Megathread
 
Anyone got any new harvests? I've recently harvested some more Rosemary and Oregano, though I forgot to snip pictures :blush:
Seems like my rosemary is infested with either aphids or mealybugs and they are ridiculously hard to wash off. Anyone got tips for that?
 
Yeah I've got a whole infestation going now. Especially with all the rain, I can't spray my plants and I simply can't keep up picking them off (I've been using my garden hose on the flat setting and been blasting them off)
 
Today I harvested...
A handful of green beans from my residual plants that refuse to die, because I decided that yet another handful of fresh beans would be okay... and then I didn't cook and eat them. Maybe tomorrow.
One granny smith apple - my apple trees had all their blossoms blown off in a storm, but two trees managed to grow one apple each! The red delicious apple was ripe, picked and eaten a few weeks ago, and it was indeed extremely delicious. Today the lonely granny smith apple was finally good to pick. Yet to eat it though, will no doubt do that tomorrow.
Four of the first six "sugar bubba" mandarins that my newest little fruit tree decided to grow. It's only around 30cms tall but still insisted on growing 6 little fruits. The fruit are so little and cute, and very sweet... and are now all gone. 🥰
I've got nothing left to harvest except beans now. More motivation for me to expand my garden this winter so I can grow more different stuff.
 
I "harvested" a lot of my plants. Just ripping them out and starting over. I have got this horrible case of powdery mildew on all my beans and cucurbits. It just wasn't worth the fight. Bought myself some copper concentrate in hopes of that saving the new lot.

So I guess not particularly a fun "harvest" hah. But hopefully one that means less struggle, more happiness. 🤗
 
the seeds in that remind me of corn kernels, some of the plants are so unique you have shown, about only odd or unique ones get around here are some paw paw a neighbor planted years ago and i transplanted some mulberry and choke cherries ages ago for mom
 
Ooh! I think I know what that is, I haven't seen one for decades, but if I'm right, I had a love-hate relationship with those pods as a kid, itchy flaming horrors they were, but great when I had managed to collect them all before the other kids did. Okay, sure, adults don't go using them as itching grenades by throwing them at their friends for a laugh like Aussie outback kids do when they have little better to do 😂. But, the memories of their stinging itch they create hasn't left me... I'm going to hold out because I could be wrong. Besides, if I'm right, it falls into JP's speciality, not mine.
 
Ooh! I think I know what that is, I haven't seen one for decades, but if I'm right, I had a love-hate relationship with those pods as a kid, itchy flaming horrors they were, but great when I had managed to collect them all before the other kids did. Okay, sure, adults don't go using them as itching grenades by throwing them at their friends for a laugh like Aussie outback kids do when they have little better to do 😂. But, the memories of their stinging itch they create hasn't left me... I'm going to hold out because I could be wrong. Besides, if I'm right, it falls into JP's speciality, not mine.
Desert kurrajongs (Brachychiton gregorii) would grow very well in your area, though, @Grandmother Goose ! They're such beautiful trees, too. The edible seeds are just a bonus!
 
@Cathy how long can the tomato paste last? It has a beautiful colour
properly canned tomato sauce can last ages. it depends a bit on the ingrediences too. it needs a certain amount of acidity (which tomatoes provie on their own, usually) and sugar (which they usually also provide on their own if fully ripened). Another factor is the method you use: here in europe we usually use the WECK canning system or something similar. There is a guide book directly from WECK which tells you how long and hot you have to treat your glasses, with what ingredience, for them to be strictly safe. The US uses a pressure canner that can't be found in germany. (... we directly have to order from the US if we want one 😭 ) It's the same principle as the WECK system but with the added pressure it gets a lot hotter. The benefit of that is mostly for people living on a higher altitude because that affects water boiling temperature (and therforefoodsafty) AND the big plus is you can really safely cann meat with the pressure canner because of the higher achieveable temperature (bolognese, chicken fricassee etc.)

Thumb rules are:
  1. if the twift of lids don't "pop" while opening throw it away or depending on the content make a careful taste test.
  2. If the lids from WECK or the special ones from the US have no negative pressure and come of without clamps, theres something gone wrong and it's most likely not safe
  3. the higher the contend is in acidity and sugar the longer you can store it. (Tomato sauce easily up to 2-6 years, pickled cucumbers up to 20 years)
  4. work really clean. boil the glasses and lids before filling them.
  5. follow instructions on your canning system
Side note to the pickled cucumbers: A friend of mine cleared the house of his deseased grandmother once and found some WECK jars in the cellar. They where a bit dirty and dusty from the outside but still had that negative pressure on the lids ceeping them sealed. They sadly had no label on them but with his grandparents history and due to them beeing unable to get down the stairs for the last 15 years he assumed that they where somewhat between 15 and 20 years old. As he was very curious he took them home and made a little taste test. He said that after opening they smelled just like the regular pickled cucumber jars from last year and looked also quite fine so he decided to take a nip at them. Turns out they where still perfectly fine. They did lost a bit of their texture (gotten soft) and color (gotten a lot darker not that fresch green) but tastewise they where still the same and perfectly fine.
The second jar actually contained pickled tomato slices. And they where fine too. Same stuff as with the cucumbers but totally fine...
 
Desert kurrajongs (Brachychiton gregorii) would grow very well in your area, though, @Grandmother Goose ! They're such beautiful trees, too. The edible seeds are just a bonus!
Yep, we have them here too, their pods are even worse for the itchies! The local council has planted some questionable street trees around here over the years, so we have an odd mix of local natives, non-local natives, and introduced species, many of which they're having to replace for being unsuitable as street trees (we've had a lot of power lines downed, cars and even houses crushed by falling trees/large branches, not to mention huge problems with root bound pipes, foundation damage in buildings, etc; in the past couple of years. The trees they're replacing them with are even more questionable. There's heavy local debate about a new planting of ornamental plum trees this past few weeks. Never a dull place to live, because someone is always doing something without thinking and sufficient knowledge of the topic.
 
@Cathy how long can the tomato paste last? It has a beautiful colour
With a good preservation recipe, the food will outlast whatever the container it's in is made from. It's only when the seal or the container breaks down enough to let in oxygen that the food spoils.
 
Also one factor in pickles the acidity and salt acts to slow down and microbial growth i did test one recipe years ago and i think the acidity was down in the mid range 4 pH, certain spices and herbs also carry over various traits of slowing ans stopping bacteria and microbe growth.
Some of those recipes our grandmothers and great grandmothers passed down with specific herbs or spices had a purpose such as garlic - cloves - ginger - rosemary and more have antibacterial properties and essential oils that have a preservative affect, Even today many herbs are common ingredients in treating bacterial infections in medicines
 
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