What's Goin On

We've given up the squash bug fight this year

and just started picking what we had.

Luckily we managed to harvest several small pumpkins

that I hope to cook down and preserve tonight.

I also discovered a cherry tomato volunteer

and possibly a cantaloupe.

A cantaloupe vine would be great

since all of our cantaloupes were over ripe.

While I was extremely disappointed, 

the hens were thrilled at the delicious treat.

Speaking of chickens, we have 3 hens currently laying now.

So they're starting to pay for their keep.

All in all it's been pretty crazy around here and I'm waiting for things to slow down.

Last Haul

We finally found time to pay attention to our struggling garden.

This year, it just doesn't seem to be doing very well at all.

Last year we had produce all over the place- 

so much I couldn't keep up with preserving it all.

Not this year.

I blame the late spring start,

the cooler than normal temps

and lack of fertilization.

So our next step is to fertilize the heck out of the garden.

While we were hacking down the jungle growth weeding

I came across this fat Eastern American Toad

hiding in the soil beneath what was supposed to be my cabbage plants.

(they were plants, they just never gave me cabbage)

He was pretty fat.

Big E yelled at me to stop playing with the toad and start 

wielding my machete helping him weed.

The squash bugs are one of the few things that are growing well.

The ground was moving with them. 

So we ripped out most of the squash and zucchini and pumpkins

and I sprayed the area with Neem oil hoping to kill them off.

 

This probably the last large haul from the garden this year.

Carrots and beets did well.

I'll be canning those this week.

The tomatoes are doing ok,

hopefully I'll continue to get some so I have enough for pasta sauce.

Busy Sunday

It was a busy weekend in general.

Wedding items were worked on

(including a nearly completed wagon),

there was a birthday party,

a ball game

and finally....

A garden started.

The weather in our area has been a little crazy this spring.

Big E finally got the garden tilled for me for Mother's Day

and yesterday we managed to get some seed in the ground.

Though a little late for some stuff, we planted it anyway to see what happens

(really, temps were in the upper 30's this morning so weather-wise, it isn't that late).

We have a giant row of peas planted since my son likes to eat them off the vine,

spinach, kale, 2 types of cabbage, beets and carrots.

We planned out the rest of the plantings of cukes, tomatoes, pole beans, squash, melons, pumpkins and corn. 

What can I say, we're ambitious.

Now I just have to keep these cluckers out of the garden

since they think it's their very own Olympic sized dust bath. 

And they like kale.

'Tis The Time for Pumpkin Cookies

I decided to bake some pumpkin cookies
for the annual bingo night at my son's school.
It is, after all, pumpkin flavored season. 

Pumpkin cookies baking in the oven

 Bailey laid down ever so innocently 

as though she had no interest 

in what was being placed in the oven to bake.

 Knowing only too well (from experience)
that Bailey will make a beeline
to whatever she can reach on the counter,
I had to make a barricade for the cookies that were cooling.

Golden raisin filled deliciousness.

She's nothing if not predictable!

Here is the recipe for the cookies.
I can't take original credit for them, though.
One of my coworkers used to make them for the annual
Open House he and his wife hosted at their craft store.
I'm not usually a fan of pumpkin things
but I love these cookies.

Bob's Moist Pumpkin Cookies

Ingredients:

1/2 C butter                                              2 1/4 C flour                             3/4 C raisins

1 C packed brown sugar                       1 1/4 tsp cinnamon

1/2 C granulated sugar                         1 tsp baking powder

1 1/2 C canned pumpkin                      1/2 tsp baking soda

1 egg                                                             1/2 tsp salt

1 tsp vanilla                                               1/2 tsp nutmeg

Preheat oven to 350 F

Beat butter and sugars until creamy, beat in pumpkin, egg and vanilla, mix in flour and other dry ingredients, stir in raisins. Drop heaping tablespoons onto cookie sheet bake 12-15 minutes, store in an airtight container.

Enjoy!

Preserving Pumpkins

It might seem a little early to start talking about pumpkins,

but I had some that were ripe.

Actually, I only had 1 ripe one,

but because the pumpkin vines were decimated

I wanted to preserve what I had.

This is a pretty easy method that doesn't require peeling the pumpkin.

First, Cut off the stem and cut the pumpkin in half.

Oh, and preheat the oven to 350

Scoop out the guts with a spoon.

Spray a cookie sheet with non-stick spray 

and place the pumpkins flat on the sheet.

Bake at 350 until they're done.  

I don't have a specific time to cook them.

Small pumpkins won't take long, thick pumpkins will.

Basically you want the inside mushy.

Scoop out the pumpkin with a spoon

leaving the shell behind.

Let it cool

then bag it up and freeze.

I was thrilled with how easy this was.

This year, my pumpkin cookies will be made completely from scratch!

And I decided to plant  another hill of pumpkins

(and hope I can keep the squash bugs at bay).

Even though we won't have them for Halloween,

we'll have them for pumpkin pie, pumpkin bread and pumpkin cookies.