Gardening Adventures from The Magic FarmHouse

It’s wet.  The kids would be swimming in the mud if allowed.  Due to the amount of rain, the opportunity to till our garden hasn’t presented itself.  As the rain continues to fall, the rivers and my anxiety level seem to be rising.  It was announced yesterday that the current outlook for planting is around June 1st.  This news caused a little concern about getting some of our seeds into the ground.  Fortunately, our field corn is planted as is our wildlife food plot, strawberry plants, blueberry bush and grape vine.  We also started the tomato and pepper plants indoors 2-3 weeks ago.  Although everything is growing strong, the rest of the garden remains in packets.  At the same time my energetic boys have been quite antsy to be playing outside. I thought we would try a new activity by planting some of the peas which would normally go directly into the ground.  My husband is skeptical about the outcome since planting peas indoors is a bit non-typical.

Since Earth Day was last week I wanted to continue our ‘Green’ celebration.  Re-using some plastic pudding cups, water bottles and an ice cream dish we began our experiment outside on the front porch.  As the drizzle fell we filled each container with some potting soil and following the directions on the seed packet, poked holes about 3/4 of an inch deep.  Taking turns, the boys dropped their seeds and covered each hole.  The final step was watering.  Even though there was plenty falling from the sky, they took turns giving each container a nice drink of water.

All three boys helped fill the containers out of our soil bin.

The little guy is carrying the filled containers back to our planting area.

Making a hole 3/4 of an inch deep for the seeds.

Taking turns, they each place a seed in at least one container.

Finally, the watering...not that Mother Nature couldn't do that for us.

It was a great activity teaching a rainbow of skills such as sharing, teamwork and respecting the environment by re-using the containers.  I’m not sure that it’s lowered my anxiety, but it did get the kids outside and busy.  I look forward to watching the kids care for the plants and learning more about being self-sufficient with healthy foods.  If the experiment works we hope to also attempt planting some pumpkins, sweet snap peas and green beans.  Watch for upcoming posts about our gardening adventures!

Please keep all of those affected by the floods in your thoughts and prayers!

(This post written by Jenny from The Magic FarmHouse.)

Preserving Summer Vegetables With Freezing

Mid-summer is here, and that means that gardens are plentiful with yellow squash, zucchini, green beans and carrots. While it is delightful to eat these fresh vegetables straight from the garden, many times you will have more than your family can consume before they start to spoil. To preserve these tasty vegetables for winter, try freezing them.

The key to freezing vegetables is blanching. Vegetables have enzymes that allow them to ripen. If the enzymes are not destroyed before the vegetables are frozen, the vegetables will be soggy, lose color and not taste as good when thawed.

Vegetable Preparation

For yellow squash and zucchini, freeze in slices, cubes or shredded. I prefer to freeze shredded zucchini in two cup increments for bread in mid-winter. Carrots can be sliced or diced or kept whole if you have baby carrots. Cut the ends off of the green beans and cut into the size you prefer.

Blanching

Blanching can be done in boiling water or a steamer. For the boiling water technique, bring a pot of water to a full rolling boil.  Add your vegetables to the boiling water, and start a timer immediately. Squash, zucchini, green beans and sliced carrots should be blanched for 3 minutes. Whole baby carrots take 5 minutes. Have a bowl of ice water ready to immerse the vegetables in when the time is up. The ice water is an important step to stop the cooking process.

After about three minutes in the ice water, drain the vegetables well. I like to flash freeze my vegetables on a cookie sheet. Flash freezing prevents the vegetables from sticking together. This way you will not have to defrost the whole bag of vegetables at once! After 24 hours, place the vegetables in freezer bags marked with the date and contents.

Preserving extra summer vegetables for winter is a great way to save money. Come winter time, you will be craving squash but it will be priced at $2.99/lb. If you have a stockpile in your freezer, it will make stir fry, soups, casseroles and bread so much more affordable!

Renae is a mom of two young boys who keep her running. She blogs at Madame Deals and helps people make dollars out of change. In her spare time, she loves to work in her vegetable garden and cook.

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