After the digging was done we weighed the potatoes there was a total of 262.20 #s of sweet potatoes.
I have enclosed a picture of a few buckets of potatoes. These are 7 gallons and 20-gallon containers.
Andrew and Adrian helped dig one day and Karina and Sophia help dig another day. For kids, it’s like a treasure hunt digging for potatoes.
We had some potatoes that were almost 7#s each and others that were 15″ long. None of these have been stringy I think the stringy potatoes must be old because it has nothing to do with the size we have cooked some big ones.
My husband over plants everything so we end up with plenty of vegetables to give to family and friends. Our freezer is full of squash, peppers, leeks, and onions. Some have been grilled some baked.
He gave one of his friends 50#s of potatoes to share with his family. We gave our daughter Jeanelle about 25#s but she will be back for more.
I have made 3 sweet potatoes pies using my grandmother’s recipe, 2 to give away one to share. I also made a cream cheese sweet potato cake that was the best cake I have had in a long time we shared that with Jeanelle and their family. I made some sweet potato pecan bread that turned out really good. We are trying to be creative around here.
We have been eating sweet potatoes at least 2 x a week. I want to try and cook some Hasselback ones.
I did read you can bake, cool, peel, and freeze so I might do some of that but I need that second freezer.
Fall tilling and planting has started so before you know it we will be overrun with cabbage lol.
We spent the day working in the backyard and part of the front.
The yard seriously needs some rehab since the freeze everything is getting cut back and will have new buds soon enough.
We ran the leaf rake pull behind the lawnmower thingy and dumped it 6 times from leaves in the front yard. He then places the leaves between the rows in the garden and as they decompose the dirt gets raked up on the rows.
On top of that, we planted 22 tomato plants, bell pepper plants, seeds for yellow squash, zucchini squash, cucumbers, and potatoes. We still have some hot peppers to get planted and some marigold flowers to keep bugs away as well as some basil to plant between the tomato plants to enhance the flavor of the tomatoes.
We already have onions that survived the freeze and are growing well. We even have some cabbage that made it.
Jack did get a new area for Okra but we are not planting as much as last year I got so tired of picking okra.
I went to 3 garden centers over the last week looking for Vinca flowers and there are none to be found yet. I wanted the Vinca because they bloom from now until freeze. They never look wilted or windblown. I did see the Dianthus and may end up with some more of those they are pretty hardy as well.
He tilled one of the raised beds by the barn and there was 15″ earthworms in there they were HUGE. They make the dirt perfect for planting vegetables.
When springtime rolls around we never stop I am always needing some color in the yard and Jack is always anxious to get the garden planted. Today I am using one of the free photos we have access to on WordPress.
We have spring fever in Texas and today was a beautiful day.
We have green cabbage, napa cabbage, swiss chard, and mustard greens just to name a few things in our green arsenal this fall.
This was our first time eating & growing Napa cabbage it’s a different type of cabbage. We made cabbage rolls with part of it and roasted the rest in the oven with olive oil and red pepper. It’s a stringy cabbage compared to the regular cabbage.
I love eating regular cabbage raw with salt on it but not the Napa the texture is to different. Its more soft like a lettuce and its curly leafed.
Jack has decided he would like to try and find a few neighbors who want to share in the work and share the yield of our garden. Kind of like a neighborhood garden but with fewer people.
He truly enjoys the garden and we are still planting in the ground, several different types of raised beds and buckets.
Here are a few pictures first up is regular cabbage as you can see the leaves are starting to turn in a make a head. Then there are mustard greens and swiss chard.
It is a pain in the butt to do because after you use the food processor to chop the cucumbers they have to soak in canning salt for 5 hours. Then you have to drain them, rinse them, drain again, rinse and repeat.
When you are on the last time you have to get all the water out of them. This means using cheesecloth and the strainer and squeezing the water out of them. The water just keeps coming out of them. After that part is over the rest is pretty easy.
We made 10 – 1/2 pint jars and these jars are really the perfect size for relish.
We have been giving away cucumbers to family, friends and neighbors but we have had to branch out into the local community and share and have given away an additional 200 cucumbers. We have probably picked 500 cucumbers this summer.
Our plants are producing 30-35 a day so this will not end for a while. We have another 12 people on the waiting list to get some free cucumbers.
Sharing our home grown vegetables with the comminity is what life is all about. A little kindness can go along way and maybe inspire others to do the same.
We are canning away at the Lira house and putting up zucchini and yellow squash in the freezer. Soon it will be corn, okra and green beans.
The moment you realize your freezer is full of vegetables from the garden you grew and now its time to buy a second freezer.
Jack has over 100 tomato plants planted most were suckers he pulled off other plants that he rooted in the greenhouse.
The plants are for the most part spaced out so that all the tomatoes production is not at the same time. The first batch was planted then 3 weeks later the next and 3-4 weeks later the last ones. We should have good tomatoes for awhile.
We are planning on grilling some to put in the freezer for sauce since I love to make homemade sauce. I try and keep at least 2 gallons made up so I can just take it out and then it’s ready to go for whatever Italian food I am cooking.
We will also be canning some salsa since he has plenty of jalapenos to go in it.
These tomatoes are from the last 6 days. Talk about good there are no vine-ripe grocery tomatoes that can touch the flavor of fresh tomatoes. They make your taste buds go wild they are so good. The yellow ones are called Lemon Boy some of the red ones are Better Boy and some are Celebrity. Then we have the small sweet 100s. Our other types are not producing yet.
We have picked about 60 tomatoes so far.
My dad would love to see this garden and he would love getting some of these good tomatoes and vegetables.
The satisfaction of accomplishment one gets from growing vegetables in a garden is immeasurable.