Fall Wrap Up

Although the temperatures are still ridiculously warm for this time of year, there’s no doubt that autumn is here and the gardening season is winding down and it’s time to look back at what worked, what didn’t, and start making plans for next year.

The tomatoes are pretty much done for the season. We’ll probably still get about 15 lbs or so off the last remaining plants and then we can clean out the raised beds. The tomatoes weren’t as good as I’d really have liked to see, but we still got more than enough to stock our shelves. There was a bit of blossom end rot at the start of the season, but we’d been doing calcium supplementation and that kept it from being a real problem.

One of two shelving units covered with canned stuff. A few of these are from last year but most were done in the last couple of weeks, plus almost as many on the other shelf. Gee, you might get the impression we like tomatoes around here…

The tomatoes all were canned in one way or another this year. We didn’t freeze any because the freezer is packed solid. We did pasta sauce, tomato soup and just plain canned tomatoes for use in things like chili. I didn’t keep track of how many pints and quarts we put up, but it was a hell of a lot. I think we used just about every jar we have. Our big canner can hold 16 pints in a batch, so it really doesn’t take long to do it. I’m writing this as I’m waiting for another batch of 14 pints to finish up.

Those dahlias I picked up for half price in June turned out way, way better than I could have hoped. Amazingly beautiful, long lasting flowers, and they’ve been in perpetual bloom since early July.

That stuff up there inside of those yellow buckets (the bottoms are cut out) is celery. The buckets protect them from critters and makes weed control easy. Works very well indeed and we’ve been growing celery like this for some time. We’ve been cutting celery off those plants since, oh, early August, I think. Cut a few stalks off and it just keeps regrowing. Incredible flavor, too. The thing with commercial celery is that it has little or no flavor. That’s not the case with the home grown stuff. The celery flavor is intense. Very intense. It kind of surprises people who’ve only ever had the commercially grown variety.

I talked before about the mild jalapeno pepper plants I planted in pots on the front porch as an experiment. That worked out beautifully as well. The two plants produced more than enough peppers to keep me satisisfied (I’m the only one who really likes jalapenos so just two plants were enough). And the flavor was very good indeed. They had the right flavor, but very little heat, just what I was looking for. The plants are pretty much done for the season, so I’ll pick the remaining peppers and the plants will go to the compost pile this weekend probably.

Two more successes were the wax beans and the bell peppers. The wax beans are in the front, the peppers behind them. We’d put in a row of green beans, but something ate all of the plants almost as soon as they sprouted, but whatever it was left the wax beans alone. The wax beans more than made up for it though. Great flavor, good texture, and ridiculously prolific. We’ve been picking beans every four or five days since early August and there’s no end in sight, they’re still in full blossom and producing beans.

The bell peppers seem to always do good in this location. We’ve been getting absolutely beautiful peppers off the plants this year. They’ve been well formed, growing to almost ridiculously large sizes, thick walls, firm texture, good flavor. A lot get eaten fresh but we’ve been dicing up and freezing some as well.

No pears this year.

Not everything was successful, though. We aren’t going to get any pears off our tree this year. The tree looks nice and healthy, but almost no fruit. The problem was the weather. When the tree was in full blossom the weather was still ridiculously cold and wet, so it didn’t get pollinated. In fact, I didn’t even start to see bees until two or three weeks after the three blossomed. Earlier in the year I counted about 20 or so pears on the entire tree. There are maybe fifteen up there now, and I saw today that something is eating them while they’re still on the tree. Birds, probably.

The other disappointment is the squash. It started out well but went nowhere fast. Only one plants looks reasonably healthy, but it’s much smaller than it should be and only has a couple of gourds on it. The other plants are much worse, with a few very undersized gourds that will probably end up in the compost. We get lots of blossoms, but very little fruit. I think this is the last year we’re going to try growing squash. It just doesn’t work out for us.

We need to start doing garden clean up much earlier than we normally wood. MrsGF is going in for knee replacement surgery in early October so we want to have everything done that we possibly can before then because after that, well, trying to get anything done outside is going to be awkward because I’m not going to want to leave her alone in the house with a bum leg while I’m out puttering in the gardens.

We’re already talking about putting in a third and maybe even a fourth raised bed for vegetables next spring. They just work amazingly well and are so much easier to take care of than a regular garden plot would be. We’ll probably keep putting veggies in the corner where the beans and peppers are, but the rest of our yard? The soil is so poor and gets so water logged in rainy conditions that it’s difficult, even impossible to grow much of anything except ornamentals.

That’s it for now. Time to pull the jars out of the canner and start cleaning things up.

Let’s see, what else? I’m putting together an evaluation of a new transceiver I just picked up a couple of weeks ago, a Yaesu FT-450D. I hear so many people complaining about how expensive amateur radio is that I wanted to do an article proving that it really isn’t anywhere near as expensive as people think it is, and the 450 is at the core of that piece.

Moving all my equipment to the new location in the basement is about half done, but is now on hold because of MrsGF’s upcoming surgery. I can’t be hiding down in the basement while she’s recovering from knee replacement, so I’m going to be leaving the big equipment up here so I have something to play with while keeping an eye on her and making sure she isn’t trying to do something she shouldn’t. I know her, and I know damn well that she’s going to try pushing things too far, too fast.

And here’s a picture of a cat. Just because.

Strange Weather

IMG_0711
It may look like early fall, but it doesn’t feel like it. Temperatures are running into the mid to high 80s

While Wisconsin is known for it’s occasionally odd weather, this past year has been a bit much. Tomorrow is supposed to be the first day of autumn, but you sure can’t tell from the weather. Yesterday’s high here was 84, today’s high was 87, and it could push into the 90s with heat indexes approaching 100 by tomorrow and Saturday.

We take a perverse pride in our weather extremes. This is a state where it can be below zero one day, and in the 60s just 24 hours later. We rather like that. Gives us something to talk about because, when it comes down it, we’re rather boring people up here and we get kind of sick of talking about the Packers all the time.

IMG_0708
We got lucky. Storm damage was mostly limited to blown over plants and a lot of tree branches down.

We had nasty storms roll through here last night, too. I braved the heavy rain and wind to get outside with my wind meter and I was seeing gusts of up to 62 MPH. Nothing compared to what those poor people who’ve gotten hit by the hurricanes have had to endure, true. But for us this is pretty extreme. Especially at this time of year.

Then we got nailed by the rain. Here at the house we got 4 1/2 inches of rain in just two hours. It was very spotty, though. A short distance away they got almost nothing.

IMG_0707And the poor pear tree… Well, so much for the pears this year. We had a small yield to begin with. The storm seems to have stripped every single fruit off the poor tree. Nothing can really be salvaged, either. When they hit the ground they hit hard, and the fruit is generally ruined, smashed, burst open, and immediately the insects move in. So all we’re going to get this year are the couple of dozen we picked already. Seems like such a waste, but there isn’t anything to be done about it.

IMG_0709

Catching Up

IMG_0702The pears have just started to ripen, something we always look forward to. Alas, it hasn’t been a good year for pears. Normally we end up filling five gallon buckets with the things and giving them away to anyone we can talk into taking them, but this year we’re going to be lucky if we get more than a few dozen. The weather this spring when it was putting out flowers was not very good. We were getting cold days, lots of rain, and not a single bee in sight. I think it was the lack of pollinators that caused the drastic cutback in production this year.

That’s not necessarily a bad thing, though. When that tree is in full production we have far, far more pears than we can deal with. We give away all that we can, eat what we can, and, alas, the rest end up as compost.

This particular type of pear doesn’t hold up well for canning or freezing. They are best eaten fresh, just after they turn ripe. And dear lord, they’re good. Sweet as candy, juicy, with a lush, melt in your mouth texture. The ones in the basket are still too green to eat but they’ll start to turn yellow in a few days.

One problem we have is trying to pick them before they fall. Wait a just a bit too long, and they’ll hit the ground and because of the soft texture they turn to mush from the fall. So you have to try to pick them just before they turn.

Now I love peppers, but I prefer the milder ones. Poblano peppers are probably my favorite. Just a touch of warmth to them, with a rich, slightly smokey flavor. I’m fond of jalapeno  peppers as well, but that’s about the upper limit of my tolerance for heat.

IMG_0703So how we ended up with these guys, I have no idea. The little red ones… Dear lord, they’re hot! When they were green they were tolerable and had a fairly good flavor, but now? Just cutting one in half sends out fumes that make the eyes water, and those little yellow ones are almost as bad. MrsGF, it seems, didn’t label the seedlings with great accuracy last spring, if at all, so we had no idea what we were going to get until they started to produce fruit.

The yellow ones are even worse. Just cutting one up makes my eyes start to water and my nose burn. I cut one of the yellows up last night and talked EldestSon and YoungestSon into trying them, after I took a bite myself to prove they weren’t all that bad. Apparently my tolerance for hot peppers has increased over the years because they both thought they were pretty bad. Not to the point where you’d run to the fridge for the milk, but darn close.

Addendum: I just found out that the yellow one is apparently a golden habanero pepper with a heat rating of up to 350,000 scovilles. Wow… Jalapeno is only about 5,000 scovilles. Yeah, that’s a bit hot.

I need to make sure we only put in poblano and sweet bell next year, and maybe one or two jalapeno.

MrsGF pointed out that it seems that the only veggies that grow really, really well here is the stuff we don’t really like, like the super hot peppers, eggplant and the like, while the stuff we do like a lot, gets eaten by bugs or doesn’t grow well. That’s an exaggeration of course, but some years it does seem that way.

IMG_0689We’re very fortunate in that the town has an outstanding composting program that it’s been running for years now. We’re even more luck in that we’re just a couple of blocks away from the compost site. The guys have been busy sifting the newest batch of compost and it’s ready to go. After cleaning out the garden spaces I’ll be making regular runs down here with my little trailer to take advantage of it.

IMG_0686Last weekend I proved to myself that I’m still a 6 year old at heart because seeing this thing in the parking lot at the grocery store made me grin like an idiot. Yes, the Weinermobile. Oscar Meyer has been running these for a lot of years, but this is the first time I’ve ever seen one of them close up.

I should point out I’m not a big fan of Oscar Meyer products. And the free hotdog I snagged reminded me why. A pale pink tube that tasted mainly of salt and artificial smoke flavorings and one of the most unappetizing colors I’ve ever had the misfortune to see.

IMG_0697Then we woke up to the sound of our street being reduced to gravel. Literally. Big road grinder moving slowly back and forth in front of the house grinding the pavement and everything else in it’s path into dust as they prep for repaving a section of the street. Loud? Oh dear… Sounded and felt like a 747 was landing in the backyard. They’ve been prepping for this for weeks now, replacing sections of curb and gutter and driveway aprons.

IMG_0699We’re hoping they get this done soon. Right now the road in front of the house is pretty much nothing but dust. We get a lot of big trucks through here and there is a patina of dust over everything. It’s getting more than a little annoying.

Let’s end this with some roadside flowers. Clumps of these have popped up along the backroads around here all over now and they make a brilliant display when you stumble over them.

IMG_0692

Photos and Stuff

It’s been busy here and it’s kept me off the computer. Between biking, gardening, trying to set up a new photo printer (more about that in another post), sitting down with ES to spec out a new gaming computer and other stuff, I haven’t had a heck of a lot of time, so let’s see if I can get caught up here.

Screen Shot 2017-07-20 at 6.43.06 AMWe weren’t really sure what kind of production we were going to get from the old pear tree. At first it looked like there wasn’t going to be much fruit. With the cold, wet weather we had when it was in blossom we were afraid it didn’t get pollinated, and we didn’t see many fruits on it. but immature pears are almost the same color as the leaves so it’s hard to tell. Now that the fruit is getting bigger it looks like there are going to be fewer than last year, but more than enough for our use. This variety doesn’t ripen until usually about mid-September, and when they ripen, they all ripen at the same time and we have to deal with a sudden rush of fruit to can or freeze. This variety is best eaten fresh. When ripe they are incredibly juicy, ridiculously sweet and absolutely luscious, with a buttery, creamy texture. That also means they aren’t really suitable for canning because the fruit is too soft to hold up well. We tried freezing some last year and that worked out pretty well so we’ll probably freeze them rather than can this year.

I don’t know exactly why, but the flowers have been absolutely spectacular this year. Maybe it was the wet weather, maybe all the compost we hauled in last year. In any case, they’ve been absolutely amazing. Right now the lilies are still putting on one heck of a show. The colors on some are so brilliant they almost glow in the dark.

DSCF3811Ah, the lowly thistle… It’s a weed, true, but it can be such a pretty one when it’s in flower. We have a lot of different varieties of thistle around here, and almost all of them are classified as weeds, and they can be pretty invasive and difficult to deal with. But my, they can be pretty…

DSCF3805DSCF3804DSCF3803

And then there are the grasses. I love taking pictures of grasses for some reason. There’s something about the complexity of the image, the different textures, the browns and greens, the developing seeds.

DSCF3814And fruit — lots of wild plants are fruiting right now and it drops a bit of color into the scene.

DSCF3821

How about some ducks? I’ve been keeping an eye on this family of ducks down by the stone bridge all summer now and they look like they’re thriving.

And last but not least, this guy…

DSCF3817

My main camera right now is a Fujifilm camera I picked up about 4 years ago, and I love it, not so much because of the camera itself but because of the lens. It has this wonderful zoom/macro lens that lets me use it a variable telephoto lens up to 30X, or get close ups of tiny, tiny things like this bug, all with the same lens.

That’s all for now. I want to get out on the bike while it’s still relatively cool out. I’ll tell you about the new photo printer another time