Crop Fatigue

I’m approaching crop fatigue. 

See, you never know how things will turn out with gardening.  As you may recall, I had multiple attempts at growing cucumbers because I really wanted to make good pickles this year.  Well, the seeds didn’t seem to take, so I picked up some transplants.  Eventually, some of the seeds/seedlings that I had given up on came back to life.  Some plants have barely given me anything — we’re talking 1-2 pickles max.  Other plants have given me dozens.  This all amoungs to many jars of pickles. 

The problem is, I think the kind I like the best are the refrigerator pickles — not the kind you leave on a storage shelf for a year.  I didn’t count on that — and I certainly don’t have the fridge space to put up my entire crop (A TON).  The result is a lot of pickle jars being strategically stashed as gifts at various friends’ and family houses.  Likewise with pickled green beans.

The tomato plants have been producing at a steady pace, but I haven’t had such a glut yet here it made sense to make a bunch of sauce and put it up.  So, we’re basically just using them as they become ripe — if we get to them before the bugs do.  Max seems to be sick of tomatoes.  I used to save the grape tomatoes for him so he could pick them straight of the plant.  As he seems to be taking a break for a while, I figure they are fair game for us to eat.

Here’s a tip on a great new recipe I tried this week.  Inspired by the TV show “Cooking for Real.”  Take grape or cherry tomatoes.  Drizzle with olive oil, salt, pepper, and fresh thyme.  Cook at 375 for 30 minutes or until the skins burst.  It’s like candy!  We served it as a side dish to Salmon.  Next time I may add garlic.  (BTW, Max is a salmon junky — he yells “Oh Boy, Fish!”  when he sees it and it makes me happy)

It occurred to me that we’re only two months away from introducing Ginger to solid foods.  How fun!  Hope she takes to it.

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