Comments for Sprouting Off

Comment on Planning the 2010 garden by Michele

Michele — Sat, 27 Feb 2010 04:39:21 +0000

Awesome! Please post pics of your garden build. Mice ate all our peas- we already tried planting them twice. I never tried the square foot method… too much trouble and strict. So what if we grew 8 zucchini plants and harassed our neighbors with armloads of giant zucchinis. What kind of soil or amendments are you using to prep your beds?

Comment on Planning the 2010 garden by Tatiana

Tatiana — Fri, 26 Feb 2010 16:26:08 +0000

I too was surprised by the low yields in our garden, especially spurred on by the awful summer weather. I think I was sold on the books that promised that I’d be surprised at how much you can grow in a small space… like you can feed your family out of a few pots. At least now I know what is realistic in our area and admire people that really grow most of their own food.
Tatiana´s last blog ..We’re probably going to pay for this…

Comment on Let the gardening begin by Tatiana

Tatiana — Thu, 11 Feb 2010 17:10:01 +0000

Yep, oddly enough I’m starting soon too. Seems a bit early seeing as nothing goes out till mid-May here, but given last years’ trials I figure better give them all a head start
Tatiana´s last blog ..A Spanish Treat

Comment on Enjoy Tacoma where you are by Alexandra

Alexandra — Wed, 18 Nov 2009 19:29:08 +0000

Buds grow into flowers
we surpassed ‘buds’,
a friendship has bloomed

Thank you!

Comment on Planning the Garden by Genevieve

Genevieve — Wed, 07 Oct 2009 04:38:16 +0000

I like your post & resources! I’m originally from the PNW (enumclaw!!) and am planning my son’s edible school garden. I would love to see your calendar…

Comment on Tuesday Night Supper: Fish Tacos by Tatiana

Tatiana — Tue, 22 Sep 2009 17:52:05 +0000

Oh wow those sound good! I have corn coming this week, I might just give fish tacos a go.
Tatiana´s last blog ..The First Taste Test

Comment on Blueberry Black Currant Jam by rachael

rachael — Tue, 22 Sep 2009 12:17:49 +0000

Hmm. I wonder if I should invest in a thermometer. I always assumed if it was boiling when added to the hot, sterile jars, and they sealed, it was good. Now I’m paranoid – don’t want to poison anyone! BUT…it’s SUCH a time-saver. Yes, I think I’ll get the thermometer…just to be sure.
rachael´s last blog ..What Tomboy Looks Like

Comment on Tuesday Night Supper: Fish Tacos by rachael

rachael — Tue, 22 Sep 2009 12:14:49 +0000

I am not a fish eater. But your salsa and avacado cream recipes sound fantastic!
rachael´s last blog ..What Tomboy Looks Like

Comment on Blueberry Black Currant Jam by Lisa

Lisa — Sat, 19 Sep 2009 15:57:31 +0000

Rachael,
I’ve heard of the no water processing. The caution for some readers is to make sure the mixture that you are filling the jars with stays at a boil. If it drops below 212 degrees you run the risk of botulism.

As far as peaches go, you can find many different recipes on the internet for canning peaches. Just make sure you add lemon juice to them. If you don’t they will brown and there won’t be enough acid in them to prevent spoiling. I haven’t done peaches yet. I mostly stick to jam, syrup, salsa, applesauce and tomato sauce.

Comment on Blueberry Black Currant Jam by Rachael

Rachael — Fri, 18 Sep 2009 23:57:02 +0000

My mom taught me a huge time saving tip for making jelly and jam: after you sterilize your jars (which I do by running them through the dishwasher), put them in the oven at 175 degrees until you’re ready to fill them. Soften your lids in a hot pan of water, just as you do now. When you fill the jars straight from the oven with the hot jam (that you have previously brought to boiling temp), put on your lid and ring and then turn the upside down on a towel for 10 minutes and then turn back upright and they will seal without processing. (They usually seal within 1/2 hour and you can hear them pop. Be careful not to push the lid down until you’ve heard them sealing.) I do this for applesauce and marinara sauce too and it works great. According to my mom (who has been canning her whole life, whereas I’ve just recently started in the last couple years) this works great and will keep for a couple of years on the shelf.

Your jam sounds great. I have only made a couple jars of raspberry this year and I think the berry season is pretty much over, so I lost out on jam this year. But, I have tons of peaches I need to figure out what to do with and I’ve never done peaches. Someone just gave me a bushel!
Rachael´s last blog ..Flair for the Dramatic