Green Beans and Tomatoes

Green Beans

I had planted two 10′ double rows where I took  down two rows of pea trellis awhile back and they have now produced a bunch of beans. Each double row is actually two rows planted about 6″ apart. For comparison, the first crop of green beans was just 10′ of row while this crop is 40′ of row. Yikes! I’m gone be up to my ears in green beans! We are actually going to buy a chest freezer because we already filled up the upright freezer with peas, beans, and corn… With more beans, peas, and carrots yet to come!

These beans are still flowering so I will be getting more every few days again. We had a batch of fresh beans for dinner yesterday and froze nine 10oz bags today.


This past week provided 10 gallons of tomatoes! One five gallon bucket of lady marmande alone! The other bucket was a mix of super sauce and cherry tomatoes. We are making crushed tomatoes for use in chili and soup right now and will probably be making more juice tomorrow. I find that juice is a good way to use up all of the excess cherry tomatoes.




Too Busy to Post!

It has been a very busy week and I have not been able to post an update all week. The pictures in this post were taken last weekend and I am only now able to post them. I cleaned out more of the broccoli as it has been failing over in heavy rain and wind. Some of the spinach was also emerging last week.


Tomato Sauce

We followed a mix of two different ball cookbook recipes to make some pizza sauce. We first made a puree using the food mill and letting the juice drain and then added slices and cooked it down. We made just short of five pints from about 12 lbs of burpee super sauce tomatoes.


Tomato Juice

I also made tomato juice from a family recipe. It used almost a whole five Fallon bucket of the lady marmande and cherry tomatoes. I actually weighed the cherries separately and they were eight lbs! The bucket below if mostly lady  marmande tomatoes. The largest one so far was 1.3 lbs.


I picked a few yesterday and a few today. They aren’t quite red yet – I am letting them ripen indoors on the kitchen counter. We have been having lots of rain and I am concerned that they will swell and burst if left outside during more rain which is forecasted for the next few days. These are the lady marmande and the super sauce hybrid tomatoes from burpee. The lady marmande average around .75 lbs and while I’m not sure what the super sauce hybrid are averaging, the biggest one picked today weighed in at 1.25 lbs!

While it’s great that we have been getting some rain to green up the yard, it’s been really humid and wet for so long that I am quite getting sick of it. It’s nasty. I even moved the onions into the garage and put a fan on them because I was concerned they wouldn’t cute outside. They are only partially protected from the rain and, even if they were, the 90% humidity doesn’t sound very conducive to drying.

I left one surviving cucumber vine out there in the garden and this is probably the last cucumber I will have this year. A few smaller eggplants seemed ready as well so they also ended up in the photo today.



Fall Crops


Last Sunday I planted two 10′ rows of the burpee super sugar snap peas. They emerged from the grow yesterday morning after just six days. I add a little burpee booster with the seeds when I plant them as a soil inoculant.

Salad Greens

Since space was freed up on Friday by removing the soybeans I had plenty of room to plant fall salad greens. I had some old kale seeds from a year ago as well as leftover lettuce and spinach seeds from a container planting we made on our deck this spring. Those didn’t work out, but I am sure that in the garden, these will. I have one 6′ row of kale, and the other 6′ row is split between lettuce and spinach. These were planted yesterday.



The squash I planted last Sunday merged Thursday, I previously mentioned in another update.



I grabbed a few ears through the fence while taking some compost out this morning. I was on my way back outside to pick more with the intention of freezing a batch, but it started to pour rain… So maybe later.


Putting Up Sweet Corn and Edamame

Lots of productivity in the garden this week with harvests of eggplant, cherry tomatoes, sweet corn, and soybeans!


Sweet Corn

I picked 13 ears of corn today and put it up for the winter. I blanched the ears, cooled them off in cold water, cut the kernels off, sealed them into freezer bags and then used a FoodSaver to seal them. I made one large 32 oz bag for Thanksgiving and two smaller 14 oz bags. There are also a few photos below of corn stalks that have been knocked over by heavy rains this week.


We had fresh edamame with a few meals this week and today I pulled all of the soybean plants up from the garden. There were enough soybeans in their pods to fill a five gallon bucket. While I do like dried and roasted soybeans, the rest of the family likes them as edamame so to get the most enjoyment out of this crop I will be freezing them all as edamame.


The three eggplant plants have lots of fruits and flowers on them. We are some this week and have a few correctly sized fruits ready to be picked for a meal tomorrow.


The carrots took a bit of a beating in the rain but are still growing well. I pulled a few up to see how they are doing. Once cleaned up inside the kitchen they look, and taste, pretty good.


While the acorn squash planted in the middle of the corn didn’t make it, the row of spaghetti squash on the outside actually has a fruit growing. On the other side of the corn, one vine was crawling into the green beans, so I picked it up and moved it alongside them. What I then noticed, is that this vine has little spiky roots growing into the ground. The new mound of acorn squash I planted last week has started to grow as well.

Squash Bugs

New pests! These nasty little guys are eating the leaves of the squash and zucchini, which I pulled today because it’s dieing like the others had. I sprayed the existing squash with neem oil in hopes of smoothing them and preventing their spread.

Cherry Tomatoes

These are starting to fall into full swing now with enough ripening each day for it to be more than we can eat.



The potatoes seem to be getting more green now that the tomatoes are no longer blocking the sunlight.


The broccoli is about as tall as the corn! Of course it’s just the flowery bits that grew that high. I just can’t bring myself to pull it up because the honeybees like to visit it. One other reason I have been letting it grow is that I wanted to see how the seeds develop from the flowers. It looks like a seed pod about one inch long forms. The picture on the right shows these.


Fresh Corn and Eggplant

Sweet Corn

I finally picked some sweet corn today. It was more ripe than I thought it would be so I better pick more right away! It’s the burpee extra sweet early hybrid. It’s not as sweet as the white burpee corn we grew a few years ago but was the fastest they sold.  It was ready on schedule at around 70 something days.



A few of these were definitely overripe! I was expecting them to go from dull to shiny… Oops! So, about two were overripe with dark brown seeds and one was just a bit overripe with white seeds still. That’s the one I sliced up and fried on the grill to use as a burger patty. It didn’t really have much flavor so it was definitely not bad! Please note that I have never had grilled eggplant before. I didn’t snap a before picture unfortunately so here is the final product:



No trip to the garden is complete without a batch of cherry tomatoes:


Catastrophic Cucumbers

I am sad to say that the cucumbers are doing very poorly. These photos were taken two days ago and they looked even worse yesterday. I was able to pick probably another eight or so like I did last week. It’s not enough to justify firing up the hot water bath canner. I might make the simple fire and ice refrigerator pickles again.

I also had the stem on a few zucchini plants rot away just as had happened to the acorn summer squash. But, I have picked lots of zucchini up to this point. I am currently planning to pickle zucchini. I find a lot of references to bread and butter pickled zucchini, but I plan for dill pickled zucchini. I have done both in the past with great success. In fact, I recall the dill pickled zucchini to be more crisp than the cucumbers after having been through a hot water bath.

Next year I will have to monitor more closely for pests and disease for all members of this family.