‘Maters and Corns and Beans, Oh my!

A very productive day of garden yesterday. All kinds of harvesting going on.

Tomato yield has been improving, we were able to get four quarts of sauce tomatoes in the freezer. We had about twice that many with end rot on them, so we are going to treat them with calcium again as soon as we can.

Can you play a harmonica with no hands?

A pretty typical example of early end rot (the oldest tomato at the end) followed by adequate calcium supplementation. The problem is that the calcium wasn’t consistent to all the roots of all the plants. We’ll hit it again.

Ready for the freezer! When we have enough to fill a turkey roaster we will do up a batch of sauce, God Willing.

Corn is ready! And let me tell you this is some SWEET corn.

Ellie and Seppi came across this while picking corn for supper, and came running!

“Dada! Dada! Some amimal [that’s Seppi for animal] eated some of our torn!”

Yes, an animal did eat it. A Daddy animal. He devoured that corn raw, without boiling, steaming, salting or buttering.

When I was a kid growing up I used to go out in the morning before the sun, after bringing in the cows, and eat green young corn right off the cob out in the garden. There is nothing like it, trust me.

Beans continue to flourish, despite the presence of these little guys. An internet earch reveals they are probably southern green stink bugs.

Turns out they do eat beans, so we will be squishing them every chance we get. Fortunately, they don’t seem to smell as bad as the brown stink bugs.

Coming back home, time to fold laundry, snip beans, and listen to Audible.

Fun times.

“No, Seppi. It’s not supper time yet.”

Quick three minute boil and…

Supper time!

Even Winnie gets in on the corn action. We’ll be seeing that in her diaper.

Then back to the hard work of snipping beans and listening to radio shows until about 8:30. Then…

Let the canning begin. One batch through the two pressure canners simultaneously. This is why Kathleen has two pressure canners. With 15-20 minutes of warmup time, then 25 minutes of processing time, then 10-15 minutes of cooldown time, if she had to do two separate batches it would be a very late bedtime.

Now it’s time for Ryan to find a place for all the beans, pickles and blacberry juice we have canned so far this year.

We’ll see how many more harvests we get off of those beans.

Stay tuned!