Sunday, August 24, 2014
Are you interested in learning how to collect seeds from fleshy fruits and vegetables like tomatoes and cucumbers? Perhaps you have some heirloom tomatoes you'd like to grow next year from this year's crop. Here's how you do it:
1. Scoop out the insides of the vegetable and leave in a container to ferment.
2. In three to five days, a mold will have formed over it. This is fine. It encourages germination.
3. Scoop the mold off with a spoon and then add water to the container and swish around.
4. Some seeds will float, others will sink. Keep the ones that sink.
5. Rinse and dry on a tray out of direct sunlight.
6. When dry, store in a labelled envelope. Include date on the envelope.
7. Seeds should be stored in a cool, dark place. They are viable for about three years, but it's better if they are used the following season.
Tuesday, August 19, 2014
Canning is a great way to preserve the fruits and vegetables you have harvested, and enjoy them year round. Here's how to do it:
1. Peel the fruit. (Tomato and peach skin can be removed by placing the fruit in boiling water for 30-60 seconds. The skin will crack. Remove the fruit and place in cool water. Once cool enough to handle, slip the skin off.)
2. Remove the cores, pits, or damaged parts. Tomatoes can be canned whole.
3. Slice fruit to preferred size.
4. Place fruit in a pot with water and turn on high heat.
5. Add sugar to fruit: approximately one cup per quart of fruit.
6. If desired, add seasonings.
7. Bring to a boil and reduce heat. Simmer for twenty minutes.
8. Prepare jars. Use clean, sanitary jars.
9. Turn off heat and fill jars to about a half inch from teh top.
10. Place lids on each one and screw on a band, tightening snugly.
11. Process the filled jars by bringing a large pot of water to a boil. Boil the jars with water level a half inch above the tops of the jar. This kills any remaining microorganisms. (Process times are listed below these instructions, or follow your recipe.) Start timing when water comes to full boil."
12. Remove jars carefully and place on a dish towel to cool.
13. Jar lids should snap down and make a "pop" sound. When the lids are pressed, they should not pop up. If the jar is not properly sealed, refrigerate.
14. Dry the jar lids to prevent rusting.
15. Store in a cool, dry place.
Process times for jars:
Quart: Apples: 20 minutes, Apricots: 25 minutes, Berries: 15 minutes, Cherries: 20 minutes, Peaches: 25 minutes, Pears: 25 minutes, Tomatoes: 45 minutes.
Pint: Apples: 20 minutes, Apricots: 20 minutes, Berries: 15 minutes, Cherries: 15 minutes, Peaches: 20 minutes, Pears: 20 minutes, Tomatoes: 40 minutes.
Saturday, August 2, 2014
Not only are there thousands of beautiful flowering plants, there are other interesting sites and events to see while visiting this place. There is the bell tower, which contains 60 bells, and chimes at 1:00 and 3:00 daily. Tours are available to see the inside of the bell tower. The Pinewood Estate Mansion, located on the grounds, is also available to see. There's a short 3/4 mile trail to wander down, too. And as an added bonus, throughout the summer months, there are live orchestra and jazz concerts at 7:30 PM.
The gardens are open daily from 8:00 AM to 6:00 PM. Admission is $12.00 for adults and $3.00 for children.