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This weekend I had to do some garden clean up. The cucumber and squash vines were dying back pretty severely and several leaves had powdery mildew. So, I harvested all remaining fruits on those vines. Above, you can see the cucumbers. The white one is perfectly solid and good to eat; it just didn't turn green because it was growing so deep inside the vine, it never got any sunlight.
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I was pretty happy with my delicata squash harvest. I like delicata, as I like pretty much all vegetables, but it's not my favorite winter squash. I grew it because I thought it had a better chance of ripening in the shorter growing season of the Pacific Northwest than say, a typically larger squash, like butternut. But now, I think that's immaterial...these delicata were set and ripening all the way back in July. They could have grown a lot bigger; they just didn't for some reason, maybe the variety (they were a bushing variety). Next year, I'll try a different kind of winter squash.
green pumpkin to ripen indoors (hopefully)And then of course, there was my brave volunteer pumpkin vine, from which I already harvested
quite a large specimen a while back. I had to cut this guy off the vine and am trying to ripen him in my sun room...we'll see how that goes.
crock pickle fixinsI decided to try some crock pickles with the fat cucumbers from my garden. I remember going to a German deli with my mom when I was kid and being fascinated by a large barrel of enormous pickles floating in an eerie brine. I always had to have one, and my mom would always oblige. I assume these pickles that I remember were crock pickles, soured in a salt brine.
I followed
this recipe on
Planted at Home blog. I just had to try a recipe from a lady who also likes to devour peanut butter and dill pickle sandwiches! The likes of which, I think I took for lunch every single day of my grade school career.
cucumbers in jars, along with dill weed, garlic, and hot peppersHere they are in the brine; they should be fully sour in 3 weeks (fingers crossed) :
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And then, with some pickling cucumbers from the farmers' market, I made a small batch of bread and butter pickles. Again, a childhood favorite. By the way, have I mentioned that I like pickles?