Greens in garden

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.

Life is green right now at The Lira Gardens.

Dill Pickle Relish

I wanted to try and make some dill pickle relish.

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.

Now that’s a cool feeling!

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The tomato crop is producing

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.

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