Garden for Sale
Provided by:
Greg Broderick Hasson Company Realtors
233 SW Wilson Ste 102
Bend, OR 97702
Cellular: 541-280-2363 Toll Free: 800-689-2363
greg@BendRealEstate.com http://www.BendRealEstate.com
PASTE LINK to BROWSER…… http://www.realtor.com/realestateandhomes-detail/63390-Old-Deschutes-Rd_Bend_OR_97701_M29060-31903
Julia Gray Radio Show
This mandoline is the best
The following question was asked and answered on the University of Georgia website:
Q. I would like to make sweet pickles, but I am diabetic. Can I use an artificial sweetener?
A. The best approach is to take dill pickles slices, rinse to remove the salty flavor, and sprinkle with artificial sweetener. Allow these to sit in the refrigerator at least 30 minutes before use. Substituting artificial sweeteners for the sugar in sweet pickle recipes is not recommended.
Here is a link to the podcast of our discussion:
UPCOMING CLASSES
Private Pressure Canning Class
Call 541.548.6088 to register for Public Workshops:
August 16 or 23 – Pickles
September 13 or 22 – Pressure Canning
peaches . peaches . peaches
- Peach Pie Filling – Batch #1
What are you going to do with all those local vegetables
Whether you’ve grown your own or are the recipient of CSA shares, you’ll want to preserve as much of the nutrients as possible so you can enjoy the bounty throughout the winter. It is a sad state of affairs to witness the increased interest in eating local food and vegetable gardening, without a corresponding increased interest in learning to preserve the nutritious vittles. Of course, being a locavore requires learning how to preserve the season’s bounty or go without local produce for the rest of the year.
Check out the National Center for Home Food Preservation website for all you need to know! http://www.uga.edu/nchfp
Be careful with private sites that share “creative” food preserving recipes. It is always best to err on the side of safety!! Stick with safe, lab-tested recipes, especially when preserving low-acid foods such as meats & vegetables. Even tomatoes have safety issues because their pH is borderline.
Pressure Canning Class
I will be helping with a Pressure Canning & Smoked Fish class as a volunteer with the OSU Extension Service. The class will be September 30th. It is held at the OSU Extension Office in Redmond located in the Deschutes Co. Fairgrounds property. Email Glenda.Hyde@oregonstate.edu or call 541-548-6088
Pulverized Vegetables
I am having fun playing with my food. After dehydrating several different vegetables, I pulverized the brittle mass into powder. Beets, celery, turnips and carrots!! Very colorful. I will be experimenting with ways to add nutrition and color to baked goods, pastas …..
Beet, turnip, celery & carrot powder
a day’s work
After spending a few hours with coffee and the Sunday paper, Tom and I hiked “the butte” – Pilot Butte is an efficient exercise routine for a lovely morning! One mile up – one mile down. Afterwards, Tom watched news programs and football while I harvested various vegetables from the garden. Beets were separated from their greens before being boiled until a fork tender. The greens from the beets and turnips were blanched and shocked before getting stored into freezer bags. I even dried some greens. Turnips were sliced and steam blanched for freezing – some were just sliced for dehydrating. Carrots got sliced , steam blanched & shocked before freezing and drying. The corn from yesterday was split fourways. Some for a great corn salad ( corn, apple cider vinegar, sat, pepper, onion – then just before serving add fresh basil), some for the freezer, some for the dryer and some to eat with tomorrow night’s dinner. I am forgetting something. I’m sure. The big job of the day was covering the frost sensitive plants! The local forecast is for 34 tonight – we cover when it says it will be 38 or below because our garden has a very cold micro-climate. The forecast includes high winds so we are hopeful that our flimsy covers will not blow away overnight.
Allyson’s Kitchen Class
The class is scheduled for Saturday – August 28th – 2-5pm
I will demonstrate a variety of food preservation techniques you can use at home to save the local produce. We’ll demonstrate making and preserving a batch of jam; blanching vegetables and pre-treating fruits for freezing and dehydrating; and pressure canning a vegetable. Participants will leave with a good understanding of food safety issues surrounding preserving foods as well as tips to ensure high quality and nutrition. Everyone goes home with the confidence to preserve at home and a jar of jam.
Class size is limited and costs $35.00. Call Allyson’s Kitchen at 541-749-9974 to register
For more class information visit www.AllysonsKitchen.com
Sunflower
The deer came through during June and pruned all the sunflowers so they have many more bloom this year.
The garden is brimming with nutritious vegetables. Today I picked a bunch more green beans which I steam blanched to ready for the freezer. My corn plants still have no ears so we bought a dozen from the local guy. After blanching them, I am storing the ears in the fridge to wait until I have more energy tomorrow. The squash is coming on fast so I’ll be making my ratatouille tomorrow as well.
After hosting the Central Oregon Master Gardener BBQ, I realized that I was not careful enough to be sure my shoulder surgery was not compromised. It is more sore now but I’ll wait to worry too much until I see the orthopedic surgeon Tuesday.
