Category Archives: Garden

Thriving In My Thrifty Week–September 20, 2020

The wildfire smoke finally cleared enough for me to get outside. It took 2 sessions, but I got the weeds pulled around the raised beds, old plants pulled and trimmed and new compost spread in the back one, a few more fall veggies planted, and bark dust spread around the paths. I had 2 bags of the darker brown bark dust left from last spring, so used them. The rest of the paths I spread with some shavings Rob’s been saving in an old garbage can from his woodworking in the shop. I’m hoping the paths will remain walk-able for me this winter as I hopefully harvest lettuce, kale, green onions, spinach, snow peas and boc choi. It’s a little later than I wanted to plant, but if things don’t fruit before the winter, sometimes they will over-winter and give me some goodies very early in the spring. Last year, that’s what my over-wintered snow peas did.

The garden’s getting pretty messy, but there are some plants in there that I still have hope for.

My winter lettuce is very tiny. The Chinese cabbage is growing, and I can see that the cabbage is growing nicely. The spinach didn’t come up. Such is life:).

A little dose of reality? Yup. That’s really what my zucchini patch looks like. But, I still keep getting a zucchini or two every couple of days….

And, a few tomatoes. You can also see the gluten-free flour mix I stirred up. I want to make bread in the next day or two. I don’t eat a lot of bread, but I do eat it now and then.

I made some chocolate cupcakes and used 1/2 the batter to make a loaf cake to slice, freeze and keep on hand. I also froze some turkey meatballs and 1/2 of the pork Rob marinated and barbecued. It’s so handy to have things to grab from the freezer and eat when I’m in a hurry.

My canning and preserving project is slowing way, way down, as the garden is also slowing down. However, I did get enough tomatoes to can 9-1/2 pints of diced tomatoes this week. I am thinking of things to do with all these, as it’s a little too much to eat, but not quite enough to can. Pico de Gallo comes to mind, as does sharing with my extremely good-natured neighbor. She has graciously accepted all extra veggies, including some of the less “popular” ones that others might turn down.

My sister gave me 5 tiny squash. I peeled, chopped, and roasted the bits and we gobbled them down.

Once the hot weather was over, the pole beans bloomed and started producing beans again. I’ve had several bowls in the past couple of weeks. I’m hoping that we will get quite a few more dinners from them before it frosts.

I can’t say things look great out there, but I’m still very satisfied with all of the food we just keep getting. Now that the light can shine on the garden since the smoke is gone, and we’ve had a little rain, I think I may be surprised at what may grow. Here’s hoping anyway……..

The rest of the week was filled with spending time with Jake and Michaela, doing school with Patsy, and a little cleaning. We started exercising again yesterday. We just couldn’t go outside to walk until then, the smoke was that bad.

thriving In My Thrifty Week–August 18, 2020

A trip to the docks in Newport, Oregon, led to this….

A trip to the farm and garden led to this…..

So, pretty much all I’ve been doing this past week is this….

Rob’s cousin gave us 2 huge boxes of food she did not need from a gleaner’s group she belongs to. In it were 2 huge bags of broccoli, which I froze, some chicken, which I canned and lots of other yummy food, which we ate.

The peaches are from my sister’s farm. Rob helped up there several days this past couple of weeks and hauled home peaches and wild black berries more than once. My sister was given pears, and she shared with me. I have spent countless hours canning, freezing and drying produce. I’m delighted, but a bit tired, I will admit. There’s lots more to do, but I am trying to do it in small batches when ever possible. My freezers are getting stuffed, so I’ve actually turned down a couple of items lately, like blueberries and more green beans, and I canned the chicken we were given for that reason. My shelves are filling nicely out in the shop.

I’ve done a couple of batches of salsa, several small batches of pickles, lots of jam, wild blackberry and strawberry syrup, and I’m working on fruit cocktail today.

A few of the fall/winter gardening seeds have come up and some of the cabbage starts that looked so awful when I planted them look much better now. In between preserving, I’ve been trying to clean up the yard and garden a bit….it’s getting pretty weedy. But, the weeds will still be there when I’m done canning, I’m pretty sure. So, I’m not getting too worried about them:)

So, why do I do all of this? Several reasons: For one, I actually enjoy it. But, even if I didn’t, I still would preserve food. There is so much food in our area. Farmers have a bounty of crops that are available for little money. My garden is bountiful. But, during the winter, little grows, and it is so nice to be able to go out to the shop and grab what I want or need. It saves me both time and money during the winter, and I can cook so many delicious meals with the food I preserve.

During this past spring, it become apparent that things had changed in our area. The stores were having shortages, as they did everywhere else. We have chosen to not shop as often, due to Covid, and sometimes, things on my list were not there when we were. This summer, I’m preserving extra, because we ate extra last spring and I ran out of some items. I know I will enjoy the convenience of having the food right at my fingertips. Right now, in our area, farmers are selling their wares at fruit stands and farms for the same prices they did in the past, or with a slight, normal increase. With other food prices going up in the stores, that’s attractive to me.

Are you preserving anything extra this summer?

Thriving In My thrifty Week–August 10, 2020

The canning is stacking up around here! This week, one of the things I did was pull the carrots. Some we ate and some were canned. Frankly, my carrot crop was small, and not impressive, but I dealt with what there was. I grew multi-colored colored carrots, for part of what I grew, and I like how they look in the jars. During a normal winter, I use between 5 and 10 pints of canned carrots, that is all. I use them for one purpose–making chicken-rice soup when I’m in a big hurry. Therefore, I don’t can them every year, but this year, I’m down to one jar left, so it’s time.

Pickles are made every few days and the tomatoes are just barely starting.

We have a peach tree in the back yard. It’s somewhat pathetic and the peaches that grow are usually eaten off by squirrels before they even ripen. The peaches are often covered with scabs. But, this year, some survived–probably 20-25 pounds and they are quite nice. I was expecting very little-none as usual, so this gave me extra peaches. I have been freezing them in slices for smoothies, gave some of the frozen ones to my sister, froze a few for a friend, and made another double batch of peach jam.

We are eating so well from the garden now.

My lettuce is really good right now, but some of it wants to bolt soon. I will be hauling some out to family members on Wednesday so it gets eaten.

Rob has been saving seeds from some of our open-pollinated flowers and vegetables to use next year. It’s his first try, but he’s become very infested in the process–so I’m on board. I’ve got a small patch of the lettuce in the center of the picture saved and will let it go to seed for him. I’ve got a huge cucumber yellowing on the vine for the same purpose, and one freaky carrot that bloomed so is being left alone to see what happens.

I’ve been working hard in the garden to pull up old bean bushes, pull the onions so they can dry, and otherwise clean up out there. One day, Rob tilled this section and I planted cabbage, some sad broccoli plants and a few seeds. The plants are not amused at the 90+ degree day we had today. I’ve ran the sprinkler daily and hauled a few watering cans full of water out to them, so they will likely survive if I keep doing it. I have plans to plant a few more fall/winter crops when I get the section where the onions were prepared.

I went to the dentist today and got a filling replaced. It had a small crack in it. They felt I could wait until after Rob recovered from surgery, but not 6 months…..I really don’t like dental work, but was glad to get it fixed before it caused problems down the road. I was able to use my insurance, so that helped ease the pain.

Rob has been helping my sister/brother-in-law on their peach farm a little over the past couple of weeks. They are in a busy time, and he’s available. While he was there today, he picked wild blackberries and we made jam this afternoon.

My aunt and sisters picked and snapped more green beans for me while I was at the dentist. Rob and I canned them this afternoon. I got 7 more quarts and 18 pints, plus 4 baggies to freeze. Thanks, guys!

Rob gathered free wood from the side of the road and made me screens to dry my onions on.

One day, while we were watching Michaela, we packed a picnic and took her up to Silver Creek Falls State Park to dip her toes in the creek, and enjoy her picnic. We are all trying to find things for the kids to do while still staying safe–so although the park was somewhat crowded, we just stayed away from people as much as we could, so we were able to find a way to social distance. We did take a walk, but it was around the parking lot and a field–we never got anywhere near the falls this time around. It was still extremely fun!

What did you do this week to save money or have an awesome week?

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Garden Update–July 23, 2020

The garden is growing by leaps and bounds. We are harvesting daily, and replanting each area as it becomes available. This lettuce and kale was planted a while back and is looking great. The little lettuce in the background needs help! A couple of days after we planted the little starts, the weather became very hot, so it’s unhappy. With the cooler weather yesterday and today, and all the water we’ve been giving it, it should revive.

The old Alderman Tall Telephone Pole pea seeds have produces enough for a couple of dinners. I really didn’t know if they were too old to sprout, but obviously, they sprouted!

We are getting so many Tromboncini zucchini, and yellow and green zucchinis that we needed to take drastic measures. After giving them away to anyone who would take them and eating them like crazy, we did this….

We love zucchini relish, and now have a large supply for eating and gift giving.

I think this should hold us over:). Even though I picked the big ones, small ones, and everything in-between, there are small ones out there again this morning! We ground the zucchini in an antique meat grinder by turning the crank as we fed the squash into the top. We did a x13 batch–and used 26 cups of ground zucchini–then added the peppers and onions called for! I had to send Rob to the restaurant supply store for peppers and took all the onions my sister had at her house. I have never made so much at once before. We got 32 jars, many of which were pints and the rest 1/2 pints. They all sealed except one. I can’t ask for a more satisfying outcome.

Beans are growing well, although I will say the bush beans don’t like their area very well this year. These are the pole beans and they are very happy. I think the bush beans are getting too much shade from the shop and apple tree. We’ve still canned 21 quarts so far, so it will all work out.

It’s really looking like a jungle in many places. I’ve been able to keep the worst of the weeds out, but it’s a challenge to have time to both weed and harvest.

I’m still getting a small, but steady, supply of strawberries. I have one blueberry bush that is almost finished, and another one that still has many, many berries on it. It takes me quite some time to pick them all. so I’ve just been picking one container in the evening, and freezing it, then waiting until the next day or two. That’s why I got a few unripe ones in the dish—it was getting dark. Mostly, they have much better flavor than last year, though, now that I’ve learned to wait a little longer to pick them. The raspberries and blackberries are almost done, but I’ve been getting a few of those each time I pick as well.

The Glacier tomatoes are continuing to ripen. I got a large bowl full of them yesterday. The Romas and Willamettes are starting to ripen, one here, and one there. The various cherry and pear tomatoes are, too.

I am very happy with my garden this year. We are supplied with so many wonderful veggies and berries, both for fresh eating and also preserving. I have plans for more succession planting as areas free up, and hope to have food growing far into the fall. Rob has baby broccoli and cabbage, plus more lettuce starts growing in the greenhouse, waiting for their turn. So far, I’ve planted more snow peas, beets, leaf lettuce, cucumber and zucchini seeds. I’ve also planted head lettuce, Buttercrunch and Frizzy-Headed Drunken Woman lettuce starts. It has been a good, constructive activity for me during this time where I’ve been home much more than usual. I enjoy it, and really love having all the produce!

Garden Update–June 20, 2020

The garden is growing like crazy! I’m excited, because all of our hard work is starting to yield a lot of vegetables and fruit, and there’s a lot more vegetables that are coming along nicely, although not ready yet.

The pole beans are happily climbing up their trellis. These will yield until fall, and give me fresh beans for a longer period of time. I will can as many as I am able to get from the bush beans, as I need quite a few this year, but having fresh ones longer enables me to save the canned ones for winter when nothing grows. There are Blue Lake Pole beans and Violet-Podded Pole beans on this trellis.

The main broccoli heads have been picked and frozen or eaten. Now, side shoots are forming. I put some fertilizer on them and will get lots more before these plants are finished. They look awful right now, but trust me, there will be more broccoli! Rob planted some new babies in the greenhouse, and I will put them out in mid-late summer for a fall crop.

This is the third planting of Oregon Sugar Pod II snow peas. The other 2 have been pulled up, and more have been planted wherever I can find a small space to do so. We have eaten them several times a week. Rob stir-fries them up for his morning scramble, and I’ve made several stir-fries for dinners. I don’t try to freeze any. They get too mushy for our taste.

We’ve eaten several cabbages. I have a cabbage blend, and some Golden Acre cabbage. Coleslaw has been a part of our meal plan often. We like it with raisins in it. It has also been added to soups and stir-fries. There are still several cabbages growing, and Rob has some baby ones in the greenhouse for a fall crop. They are called Quick Start cabbage, because that is the kind the store still had. We will see what they are like. I really can’t see how any cabbage would be a bad choice around here. It grows well here.

We have 2 raised beds near our deck. One is full of strawberries and the other is mixed vegetables and herbs. I just keep filling every crack and corner in with new little lettuce plants as I pick things. In that blank space on the right, I filled in a few snow pea seeds just yesterday.

We are having tremendous success with Rob’s plan of growing little seedlings in the greenhouse while waiting for space to free up in the big garden or raised bed. He has planted some unique varieties of seeds a friend sent us, and is excited for me to plant them out. He also keeps a steady supply of lettuces growing so I can fill in partial rows, or little spaces that free up.

The new spinach row is growing nicely, next to the sad and sorry okra that is not. It’s just not hot enough for it to be happy here, I think.

The Blue Lake and yellow Carson bush green beans are growing nicely, though. To the left of the broccoli, the empty space has been planted with more pickling cucumbers. There is another patch already growing elsewhere, but I want to do a lot of pickles. I have dill tucked here and there, and even planted some more in one of the front flowerbeds yesterday to get ready when this later patch of cucumbers does. We love pickles and they have been a great boost to Rob’s dieting, since they are very low-calorie. He’s almost wiped out my supply, so it’s time to do many more jars.

Once this yellow zucchini starts pollinating we are going to have a ton! There are some green zucchini bushes as well. You have to have a male blossom open to pollinate these females…a couple finally opened this week, so I know I now have hope for the zucchini to grow and produce as long as the insects did their job. Rob eats zucchini almost daily in his morning scramble, so I’m excited that I won’t have to buy them any more. It’s not that a zucchini is expensive, it’s that it’s going to be so handy to be able to pick them and get most of what we need from the back yard when Rob is laid up after surgery. I will have lots of choices to feed him without leaving home.

The tomatoes are growing well, and I’ve picked a small handful of the Glacier Ultra Early ones.

I have peppers in a couple of places. They are not setting fruit yet, and look a little sad. They want more heat. Next week, they should get some! The Alderman Telephone Peas in the back love this cool weather we’ve been having, but there are no blooms yet. Let’s hope the heat doesn’t fry them:)

There is a bumper crop of raspberries this year. These are the ever-bearing ones. They are smaller, and not so sweet as the June-bearing kind I have, but I get berries sooner in the season, and later into the fall from them. I’ve frozen several trays of them and we eat them fresh, or in a bowl with a little milk or 1/2 and 1/2 on them sprinkled with a little sugar. The June-bearing kind are just starting to ripen, one here, and one there, and I have a huge amount of green ones on the bushes.

I’m getting about a quart -1/2 gallon of strawberries every couple of days. We’ve had them on ice cream, in smoothies, and sliced in bowls. Jake loves them sliced with a little sugar on them. I’m delighted, since it’s difficult to get him to eat very many healthy foods. I’m freezing the rest.

The weeds are growing as well as the rest of the garden, probably even better. Instead of despairing, I just try to hoe or weed out a few each day. Yes, I will never finish, but, I’m also getting an awful lot of good food despite the weeds that keep cropping up every time I turn my back:)

Rob’s snapdragons and pansies look so pretty by the herbs. You can see that the rhubarb is already growing back from when I pulled each and every stalk a few weeks ago.

It’s really almost ridiculous, the amount of snapdragons that grew from those little Dollar Tree seed packets! We have them in lots of places, along with other flowers–some Rob grew, some we bought, and some were wintered over from last year. It’s looking pretty good around here, and I feel good about the garden’s progress.

I will not be suffering from lack of work once Rob is laid up next week after surgery, but I do feel like I have as good of a handle on it all as I possibly can. We have family members already lined up to come help me out, so I know I can go out and pick things, weed a little, etc. And, the best part is that he will be getting better each day instead of worsening as he is doing now. In a few months, who knows what he will be able to do? But, even when he is recovering, after the first couple of weeks, he should be able to transplant his little baby plants, and so forth. For now, I’m under strict instructions to water them each and every morning, without fail. I can handle that!

Thriving In My thrifty Week–Garden Update–May 24, 2020

Most of this week was rainy and wet. On the day we homeschooled Jake, one thing we did was venture out with umbrellas for a nice walk–he’s required to exercise daily for P.E.

Rob took Michaela train spotting.

They saw one this time!

Jake spent the night, as he’s been doing every Wednesday. His Mom works Wednesdays and Thursdays, from home, and needs complete peace and quiet to do so. This is a great schedule for us, as well, and he loves it, school and all.

One day we had a pretty bad hail storm. It was brief, but violent, and beat down some lettuce, put holes into cabbage leaves, crushed some spinach, and laid low some other delicate garden plants. Thankfully, most things survived, or will outgrow the damage with no problem, but a few had a setback, to say the least.

I went ahead and picked the outside leaves and the damaged ones off the spinach and Rob ate them in salads this week. I froze 2 very small portions for later, using the torn up leaves that way. The inner leaves have already grown since then, in the few days since I did it.

We picked most of the artichokes on the bushes. I froze 2 packages of artichoke hearts from the small ones, shared some and have some to eat.

We put strings up on the pole bean trellis so they can climb up as they grow.

The box on the right is a potato box Rob built after seeing it on U-Tube. The bottom box has some old potatoes in it, covered with dirt. (As in, we did not buy them, they are left over ones that are trying to grow anyway and some his mom couldn’t eat in time, I guess–). The idea is that as the potato bushes grow, they are covered with dirt and another board layer is added, making it taller and taller. Supposedly, the potatoes will continue to make bushes and then more and more potatoes as you stack it higher and higher throughout the season. He thought it would be fun to try. He used reclaimed wood and junk potatoes…..so it’s a fun experiment for no out-of-pocket for him.

Every time I think the garden is full, I find another place to tuck a few more plants…. Like celery under the sprinkler tripod. They say it likes it really wet. Rob planted some really old seeds that have been around for several years, and got them to grow. There are more, but no more space right now.

Tiny head lettuce plants around the rock that holds the sprinkler head and hose down….

More head lettuce by the dahlias….

…And leaf lettuce under the Tronboncini trellis. Rob can eat a head a day, if it’s small, or close to a gallon ziplock full of leaf lettuce, when he’s in a salad mood, which is almost always. He’s been eating lettuce at least twice a day, stir-fried snow peas, zucchini and mushrooms with onions and peppers for breakfast with his eggs….you get the idea of how much produce we are going through right now! I’m going to keep planting lettuce everywhere I can, all summer long, and fill in every area with other succession plantings as space fills up. He’s got another batch of lettuce growing in the greenhouse, so I can plant it out when space frees up. It’s all worth it to me!

I picked all the rhubarb. I froze some and shared some.

We did get into the garden to weed and hoe, but not until the end of the week. There is plenty left to do in the upcoming week, and the weather promises to be very nice. I’m glad, because some things really need some sunshine to explode with growth. They are just sitting there, waiting for the opportunity.

I made banana bread again, using up the rest of the bananas Rob found in the chest freezer.

He stumbled upon 10 pound bags of chicken for $2.90–29c/lb. He bought 6. He was at the store getting prescriptions and a little produce. Go, Rob!

This was the week we usually would not shop, since we’ve been going every-other-week, so it was a real blessing that he had to go in there for another reason, and found the chicken.

Our county is opening up a little. For us, since we have so many underlying health conditions in those we have around us, it won’t make much of a change for a while. Speaking only about ourselves, my diabetes and asthma keep me at home. Rob absolutely cannot risk getting sick before his surgery. As it is, he’s got a couple of owies on his legs that are being well cared for so they will hopefully be healed in time. But, it’s still encouraging to see that things are moving forward. Let’s hope this pandemic continues in the right direction! In the meanwhile, I can be found at home, pulling weeds:).

Thriving In My Thrifty Week–May 17, 2020

Does it look like I have ripe strawberries? Well, I don’t! Those are rocks that Patsy painted red. We hope they fool the birds and stop them from pecking the strawberries once they get ripe. Let’s hope it works!

I spent hours in the garden and yard this week. Everything is growing, including the weeds, so I’ve pulled weeds and hoed.

I also cut and trimmed in the front yard. The people who lived here before us planted many bushes, such as rhododendron, azalea, peonies, Oregon grape, and sadly, ivy, that have all grown greatly over the years. Over the past 2 years I have tried to cut some of it back to more manageable proportions, one yard debris bin at a time. The latest project was to have Rob take a chain saw to some rogue blossoming cherry tree suckers that were now about 15 feet tall and chop them down. I removed ivy from below and harshly trimmed the bushes under the remaining main tree. Then, I hoed out grass and weeds and roughly edged the area. It looks a lot better now, but there will be on-going work to do. I was glad to finish as we have been working on it for 2 weeks and filled 2 yard debris bins from that one area alone.

Rob covered my lettuce with netting. The birds took part of one row down to the stubs! I notice they leave it alone after it gets to a certain size and I’ve planted a lot, so it will work out ok in the end. (And, yes, that’s a renegade potato plant on the end. I didn’t plant any this year, but a few volunteers came up anyway.)

I’ve been harvesting from the garden and making lots of stir-fries. Rob’s been eating vegetables for breakfast each day, as well, so the harvest has come in handy.

I made a batch of bread and buns. I am still using up odds and ends of gluten-free flours, some of which are literally a couple of years old. I am happy to report that I used 3 partial packages of flour all the way up! I don’t normally eat a lot of bread, so I froze most of these items. I have eaten more sandwiches then usual lately after working in the garden, because I sometimes don’t feel like cooking. It’s easy to pop off a couple of frozen slices, slide them into the dedicated gluten-free toaster, and always have fresh bread when I want it.

We cooked black bean/pinto bean chicken chili, Patsy’s peanut-chicken stir fry, smoothies, pancakes, boiled, fried and scrambled eggs, millet-crust pizza, lots of salads, brownies, pear-raspberry popsicles, and many stir-fries. Lovana came over and made coconut shrimp. It was so good! We also worked on a ham we bought right after Easter. We had ham sandwiches, ham with eggs, and just ate ham. Some packages were frozen for later use, as well.

We did our grocery shopping for the next 2 weeks and ordered and received an Azure Standard order. Eggs were 4/$5. We got many dozens. I purchased a lot of produce such as cucumbers, mushrooms, baby carrots, celery and peppers, along with whatever was on the list. There were a few good deals, otherwise, the prices seemed to be the same or a little higher than they have been in the past. Overall, the bill is higher than what it was a year ago. It is not possible to shop several stores for deals right now, so if it’s there, I buy it, or I just pass it by if it’s unreasonable. I was pleasantly surprised to received most of what I ordered from Azure.

We worked with Jake and Michaela for more hours this past week. We had a French fry party one day. It was fun for everyone to make our own curly fries outside.

We also fried up some battered cod fish and onion rings, just to add to the fun.

We used a fryer we purchased from a garage sale a couple of years ago for a few dollars and then spent literally hours scrubbing to insure it was gluten-free and no wheat crumbs were left on it. Thankfully, it looked almost new when we bought it. The curly fry cutter was also from a garage sale and normally lives in the camper. Every few years, we make fries on a picnic table at a campground. We make fries so rarely that it’s an event and made an ordinary day into a party. Better yet, we kept the mess outside!

Did you do anything unusual to break up the monotony of Covid 19 with your kids or for yourself?

Thriving In My thrifty Week–May 3, 2020

This past week was a nice one. We took several nice walks this past week. Some of the days were very sunny and we enjoyed getting out. We also received some much-needed rain.

Patsy loves taking pictures of as many flowers as she can. These are Camas flowers. They were growing in a wild area in the little park we walked to with Jake the day we had him.

This woodpecker keeps coming around the neighborhood. He loves to rat-a-tat-tat on this sign, and on a metal plate up on a telephone pole near our yard. We were lucky enough to sneak up on him while we were on one of our walks. Jake loves birds, so it was a real treat for him.



Rob’s cousin shared some food with us. She belongs to a gleaner’s group and gets food regularly and had more than she needed. She kindly set aside some items that were gluten-free because she knew I eat that way. She also saved a large box of Keurig K-cups for Rob because she doesn’t care for coffee and he loves it.

The other thing she gave Rob was a fully-cooked frozen turkey. I’ve never had one like that before. I thawed it out, removed all the meat from the bones and boiled them. Rob and I worked together and canned 7 quarts of turkey broth. We ate a lot of the turkey all week long, shared quite a bit, and I will make a turkey-noodle casserole to share with the rest of it tomorrow. I didn’t want to re-freeze the meat, since it had been frozen once already.

I did homeschool with Jake two mornings this past week. One thing we did was made rice casserole with some of the turkey. He ate a little bit, but I was informed that I don’t make it right. His mama makes it right. I was informed that she cooks it for 2 hours. Yes, Aunt Becky, 2 HOURS! And, I put too many carrots in it. But, he ate some anyway, so It was a triumph. (I can’t tell you how many times he’s told his mama she doesn’t make soup the way Aunt Becky does–it was her turn to be the best at something, so I teased her about it!). Any time we can get that boy to eat anything even resembling healthy food, it’s a win.

Patsy and I got a good amount of schoolwork done, as well. She’s only got 1 week of curriculum left other than the new Biology we just started and some math. I went ahead and sorted through old bins of school books and curriculum and was able to figure out what she needed for next year’s work. I owned many of the books already, but there were a few I needed to get. We were able to order most of them used, and went ahead and ordered the rest. It was very economical since we had so much from previous years. Our plan was to be done with school now for the year so we could have time for field trips and extra garden work. It’s why we started in August, but we are going to do a few weeks worth of next year’s school since we are still on lock down here in Oregon. Might as well!

The kids are getting a little stir-crazy! This is Jake, wearing one of the zippered pouches Patsy keeps making on his head, being a “French fry man.” He was playing he was working at In and Out Burger.

Patsy made another owl. This one will be put in a gift bag for a little friend and dropped on her doorstep. It’s her birthday tomorrow.

And, of course….the garden….the place I spent hours and hours this week. It’s my happy place right now. I’m at home so much right now that I’m finding more time to work out there than ever before.

Garden Update–May 2, 2020

I’ve spent many hours this week working in the garden. We have had an unusually early spring. I’ve never had this many things planted at the beginning of May, as long as I can remember.

Rob grew such large, healthy tomatoes. We dug every cage we could find out from behind the shed, and planted them. I’m trying something different–I made quite a wide space between the rows, but planted the tomatoes close together. I’m hoping I can still get in there to pick them, but wanted to plant as many as I could. I put a little organic fertilizer under each plant as I planted to give them a boost.

Rob finished his bean trellis. I planted the pole bean starts on the end, Blue Lake seeds in the middle and a small handful of Violet-Podded Pole Beans down on the very end. The damp patch in front of the trellis is planted in Blue Lake Bush Beans and Carson (yellow) Bush Beans. In the background, you can see artichokes, snow peas, cabbage, carrots, and lettuce. The raspberries in the back are about to bloom, so I know those will be giving me a crop in the next few weeks.

The broccoli is growing nicely, as well.

The Trombonconi Zucchini is planted at the base if its trellis. There are lemon cucumbers near there, as well. The onions are very faint and hard to see, but are starting to grow. To the left are rows of beets, carrots, a few more snow peas, dill, basil, cilantro, a few more snow peas, and peppers and slicing cucumbers to the far left.

These are Sungold, Chocolate Cherry and Yellow Pear tomatoes. The peppers are Anaheim, Italian Pepperoncini, Carmen, and a Hot Pepper Blend from Territorial. I have Serranos, Bell Peppers, Hungarian Wax Peppers and Lola Peppers elsewhere.

These are a mixture of the above-mentioned peppers in the flowerbed under my bedroom window. The trellises are there because I planted some very old Alderman Pole Pea seeds at the base of them. If they grow, they will give us a few peas, if not, they won’t take up space in my seed bucket anymore.

In front of the blueberries, but hopefully not too close that I can’t get in there to pick the berries, is 1 tomato plant and some little Bisquino (Little Beak) Peppers. They make tiny peppers and should be decorative. I’ve had them pickled before, and thought I’d try to grow them this year. The plants themselves are quite small, and the peppers are tiny. It’s always fun to experiment.

I will continue to plant more seeds in every extra space in the garden throughout the next few weeks–and then later in the summer and fall, my time will be focused on harvesting and canning. I like to succession plant Oregon Pod II Snow Peas, head lettuce, Buttercrunch Lettuce, mixed lettuce blend, green onions, and whatever else I can fit in so we can eat a continuous supply of fresh vegetables. I only planted part of the beans I need. I have space for a few more rows. We need to can quite a few. I have Sugar Pie Pumpkins and Butternut Squash plants to put out, and Rob grew some Okra. I worked as long and hard as I could, but didn’t finish before the much-needed rain came. I really pushed myself to get as much done as I could, because the rain will water everything in and the cooler weather will give the plants a chance to settle in a little. I’m happy to stay inside today and do other things. It’s supposed to be gorgeous next week, and I can get out there again. The plants should grow nicely, but then, so will the weeds, so I won’t lack in garden work to do!

Thriving In My Thrifty Week–April 26, 2020

I’m not sure if you can see the little hummingbird in the middle of the blueberry bush. He was flying around, sipping nectar, and was kind enough to sit down long enough for me to take a picture. Look at all those blueberry blooms. I didn’t have much of a crop last year. I have high hopes for this year’s crop!

This week was very quiet. We worked with Jake Wednesday-Thursday, and after picking him up Wednesday, I’ve been home every since. I used the time to read, relax, do house chores, lots of homeschool with Patsy, cut out a dress for Patsy, and worked in the garden and yard for hours.

I finished hoeing out the weeds from the blackberry (Marion berry) row. I put steer manure/compost on it. I’m almost done with the raspberries. I finished the strawberries as well.

I planted many, many itty-bitty onion plants. Rob grew more than I usually do, so we shared some, and I planted the rest. I grow varieties that are long-keepers and still have a handful in a bucket from last summer’s garden. We will eat the short-keepers first, and save the others and use them all winter. We also use them for canning–salsa, relish, and a few other recipes. Two years ago, we purchased 2-25 pound bags and used them in addition to what we grew, so I’m delighted to have the promise of so many from the garden.

Rob’s been busy building with reclaimed wood. The trellis that looks like a ladder is in its place and will hold Tromboncini Zucchini. Right next to it is a hearty cluster of volunteer lemon cucumber plants that have popped up in the last couple of days. I’m leaving them where they are. They must want to grow there!

The large framework against the shop will be moved into the garden, and placed for pole Blue Lake green beans. Most of us in my family have used up lots and lots of jars of beans during this past winter. So, I will grow bush Blue Lake, as always, but also the pole ones so that I can grow them upwards, and thus take less garden space, and have beans until frost. The bush ones come on all at once in the space of 2-3 weeks. The pole ones will give lesser quantities at a time, but will keep growing all summer. If I have any purple pole beans left from previous years, I will grow a few of those as well, since we love them sauted with butter and garlic. They are great fresh, nice and tender, but don’t can up well.

Rob’s plants are out on a table now, hardening off. There are still a few things in the greenhouse that he planted later. I will not be planting all of this. He’s already started delivering a plant here, and a plant there. I will plant a lot of them, and one of my sisters will plant many of them in her large garden. He plans to deliver hers this week. Heads up, sis!

I harvested the first snow peas.

Lovana wanted raised beds for her birthday, so Rob built them for her. Today, they took the pieces over to her little rental house and put them together, and she filled them with dirt and peat moss. Rob will get her another load of soil/compost for the second box this week. She has seeds she ordered and planted some of them in our greenhouse and Rob’s been watching over them for her. She’s been over here at least a couple of days each weekend during this pandemic, as we are determined to keep her in our “little circle.” She also helped me out quite a bit when my wrist was so bad a few weeks back, and usually cooks something totally NOT on our diets each weekend.

Like homemade donuts!

Way too yummy. I think we need to get these veggies growing, so she can cook them! That purple plant is purple cabbage. She ordered all colorful seeds–purple plants, rainbow “sunset” cherry tomatoes, etc. It should be interesting to see what she ends up with.

Lovana also had a box of “Imperfect Produce” delivered here with some items she wanted, and the rest for us to cook with. We’ve been eating those veggies and have been able to stay out of the stores. On Tuesday, we will reach the 2-week mark, and I may send Rob for a few things like milk and tomatoes.

Patsy made a recipe from a magazine. It was refried bean dip. It was good, but had way too much cumin in it, and raw garlic, grated. We both decided next time we should cut the cumin, add some spice, and use garlic powder. It was extremely strong. We should stay healthy and Patsy said there would be no vampires around here:)

We have decided to eat a few more meatless meals during this pandemic. We have plenty of frozen meat and chicken, but are trying to use some of the dry pantry staples such as beans and lentils, and conserve the meat, just in case there is a meat shortage. If there isn’t, we will likely save money and be more healthy. Win-win! We had the bean dip, potato soup, and I just made a batch of lentil taco filling, which Rob loves so much he ate it for both lunch and dinner, as a salad topper.

Patsy made a stuffed owl. It came out so cute! It’s a baby gift for one of her youth leaders.

Patsy picked flowers from the yard and Rob took her to drop them on the doorstep of the youth leader, along with the owl, and on one of her girlfriend’s doorsteps. Both were very pleased, and it brightened Patsy’s day to get to do that and read the texts from each of them.

We were supposed to collect pond water for Biology, culture it with egg, rice, hay, and dirt and let it grow under the sink for a few days. We couldn’t travel to a pond, so Patsy collected water from my sister’s old hot tub that they actually have filled with goldfish, and a friendly frog. It’s been that way for years, so we thought we could collect and culture some water. We were right! The first experiment worked just fine. The second one will be done tomorrow, and we can throw away that stinky water! We’ve worked through almost 2 chapters now, and are going very slow. I’m encouraging her to spend hours looking through that microscope if she wants to–she likely will never have a chance again to spend all the time she wants on one subject with no one to say, “hurry up” or “time to go.”

How are you keeping busy during these strange times?