2013 Corn Harvest

... if you plant it, they will come.  The corn has arrived! This year, I filled up our garden cart with a load of sweet corn from the MVG. The warm start to the summer helped our four rows of corn produce large plump ears of corn.

Morrison Victory Garden July 19, 2013

My family and I will blanch and freeze the ears of corn. This is the easiest way to store the yummy kernels for the winter. Last year, we documented our corn freezing process and it proved to be very efficient for our winter culinary needs.

The cucumbers are still growing strong. We have canned an additional 3 quarts of dill pickles and added 3 quarts of kosher pickles to our pantry.

Fairytale eggplant

Nadia eggplant

The eggplants will soon be joining our weekly harvests. The Fairytale and Nadia eggplants are looking very large and plump. I cannot wait to grill these yummy vegetables on the BBQ.

Big Daddy sweet pepper

cherry stuffer sweet peppers

Our hot peppers are beginning to show colors and shapes. The Habanero peppers are peeking out and the Thai dragon peppers are transitioning from green to red.

Habanero pepper

Thai Dragon peppers

RIC - The green beans have come joined the compost pile. The bush beans were no longer producing flowers and veggies. We have a total of 7 quarts of blanched green beans in the freezer. Rest in compost yummy bush bean plants. We will see you again in 2014.

Okra flower

Hot weather brings big veggies!

July 6th - biggest harvest of the season

We had a major heat wave pass through the Morrison Victory Garden. The heat brought lots of growth to the plants and also helped produce extra large veggies.  Additionally, I had to break out my big wicker basket to hold the larger harvests. So far, our largest harvest of the 2013 summer season includes 5 zucchini, over a dozen summer squash, over a dozen cucumbers, 10 okra, and a basket full of green beans.

The cucumbers and the summer squash endured a major growth spurt during the heat wave. I have included a side by side comparison of each vegetable. The smallest veggie is the regular size and can help you estimate the size of the extra large veggies. I don't want you to think I left the veggies on the vine for weeks either. I pick veggies every three to four days. I think the combination of super soaking the veggies a few days ago and our 90 degree temperatures helped increase the size of these two veggies.

The tomatoes are doing very well. All three plants have filled the tomato supports and are holding dozens of green oblong tomatoes.

Crescent Moon eggplant

Purple Rain eggplant

Nadia eggplant

The eggplants and bitter melon are showing of a variety of colors and textures. By August, both plants will be filled with ripe veggies for soups, stirfrys, and BBQs.

Bitter Melon

The ears of corn are plump and are showcasing brown strands of silk. It won't be long now. Depending on the size of the kernels I might start picking corn within the next two weeks.

Even the sweet peppers are enjoying the heat. We are proud of our Big Daddy plant. This is the largest pepper to have dangled off of a branch in the MVG. WOW!

Big Daddy Pepper

Due to our large bi-weekly cucumber harvests, my mom canned dill pickles on 4th of July. Ten quart-size mason jars were sterilized, packed, and filled with yummy dill pickle goodness. I cannot wait to try them out next year. Yum!

canned dill pickles

The hot weather has subsided but we hope the warmth will return soon. We definitely like the increase in the size of the harvests and the size of the veggies.

Herb row (L-R): Sage, Oregano, and Rosemary

First recipe of the 2013 summer season!

It is time for some yummy tummy goodness! I have cooked a variety of meals using veggies from the garden this season. My favorite dish is my tofu, green pepper, and summer squash curry. Here is my recipe:

Ingredients:
1 block of extra firm tofu
three small or two medium sized summer squash
two large bell peppers
extra virgin coconut oil
Jar of your favorite curry sauce

stir fry tofu and veggies in coconut oil on medium heat

once tofu and veggies are seared, add in a jar of your favorite curry

simmer for 10 minutes on low heat, remove, serve with rice

I have also been busy harvesting veggies three to four times a week. The weather has warmed up and the veggies are popping out faster than I can eat them.

basket full of green beans

My mother blanched, packed, and froze 4 quart Ziploc bags of beans.  These beans are going to taste good in green bean casserole, soups, and as a side dish... nom nom!

The plums are starting to ripen and fall from the tree. In order to keep our backyard mess-free, I picked as many ripe plums as I could. There are still lots to be picked.

The summer squash is growing rapidly while the green bell peppers are growing into yummy crisp veggies. I have harvested over a dozen green bell peppers, three dozen cucumbers, and handfuls of radishes.

radish, cucumbers, okra