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BakerAunt, great that you picked so many berries! The berries on my 10 bushes are just now getting ripe enough to pick, so I got one quart the day before yesterday. After last year's late frost killed most of the buds, I'm really looking forward to a good crop this summer. I go to a pick-your-own farm in Maine in the fall when the berries are on sale. At that time, their 11 pound boxes, which are $65 each, are buy 2 get 1 free.
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You must be logged in to view attached files.The basket is on the south side of the deck and gets full sun from about 10:00 - 5:00, and it survived 5 days in a row of 95-96* temps. I do water it daily, sometimes twice, as cukes require a lot of water. I lined the inside of the coir basket liner with a piece of plastic wrap, to help it hold some moisture. The snow peas did well in a hanging basket also, although since they grow best in cool weather, they've been done producing for a few weeks now.
My four cucumber plants in the hanging basket - with a few self-seeded calibrachoas also. They are loaded with young cukes. The big ones are now 3-4 inches long and ready to eat.
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You must be logged in to view attached files.Today I cut into KAF's Berry Easy Jam Bars that I had made with last years frozen raspberries. They cut more easily than I had thought they would, but they lost much of the crumble topping. Not sure I would ever make these again. I prefer more of the fruit filling, and I have tried and true recipes to use.
I had a tomato sandwich, on Super 10 bread with Hellman's, salt, pepper -- the best!
And that reminds me -- I used to make small pies in canning jars and freeze them. I cut the pie crust into circles a bit smaller than the wide-mouth mason jars, and baked them on a cookie sheet. When cooled, I layered them with cooked fruit filling between crusts (several layers). They kept for months in the freezer, if they were not eaten sooner.
Joan, I like to add caraway, dill seed (not weed), and onion to my rye breads. I bet you'd like those also.
Today I baked most of the chocolate cookie dough. I was disappointed in the outcome -- they did not spread or flatten at all, and are very "cakey". But the flavor is excellent and I really like them with the small M & Ms. Next time I'll use one of my preferred cookies recipes instead of the "on the bag" recipe.
That looks good, Joan! You've given me an idea for my husband's potluck next month. I could put that in small (4 oz?) mason jars and send to his dinner in a cooler. One participant brings ice cream every meeting; this would be a nice addition.
Our dinner tonight was leftover chicken, mushroom, spinach casserole, with the addition of fresh green beans from the deck - our first picking of many more! So good. . .
I mixed up dough for chocolate cookies with mini M&Ms. They are chilling to be scooped and baked in the morning.
Early this morning before the temps rose into the 90s, I made two salads for dinner. First was rotini with ham, cheddar, onion, red bell pepper with Italian dressing. The second was orzo with baby spinach from the deck, orange bell peppers, black olives, and feta cheese with Ranch dressing. Delicious, and no work in the heat of the day. We have leftovers for another night.
In spite of the 96* heat, I made a chicken casserole today. It starts with a layer of sauteed onions, spinach, and mushrooms, then chicken breasts (I slice them in half horizontally to decrease the cooking time) and topped with mozzarella cheese. We have leftovers for another night.
Leftovers here.
That's nice that Diane is recovering quickly!
Our dinner was grilled salmon, veggie slaw, and potato salad. It was a working day with my husband and son taking down the cracked retaining wall behind the garage and house; they have a little more work to do with the excavator and then the backhoe for the rest of the re-landscaping. A miserable job in 97* with high humidity.
Our beet greens on the deck are ready to eat. Lettuce is doing its thing - growing and growing. The green beans should be ready in a day or two, and I started a 2nd crop today. The snow peas are over - they are a cool season crop. Tomatoes and peppers are coming along, but they are still small. It's been a crazy season: very hot, then rain, and more rain, cool, nights in the 40s and 50s; the poor plants don't know what to do. Finally, this week, we have dry, sunny days with temps in the mid 70s to the mid 80s. Perfect gardening weather. All the berries are looking great - a huge crop this year throughout Vermont. And the skunks are enjoying the Japanese beetle grubs, which should turn into beetles and fly soon.
Last night we had salmon patties on burger buns, with veggies on the side. I used some dill-zucchini relish I made last summer mixed with mayo to make tartar sauce.
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