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Beans: Start planting both bush and pole beans now that the soil and air are warmed up. Try a continual 7-10 day sowing of different varieties. This will give you continual bean crops and not one large harvest with wasted crop. Early August is the last practical sowing date. Suggested variety: Contender, Kentucky Wonder, Topcrop Cucumbers Fast growing vine or bush cucumber plants can produce an abundance of cucumber fruits. Be careful to pick a variety for the space you have in your garden. Vine cucumbers can be the best tasting but need far more space than bush varieties. Suggest variety: Spacemaster 80, Muncher, Marketmore 76 Kale Planting kale mid-July through mid-August will yield an excellent harvest in the fall and winter. Suggested variety: Dwarf Blue Lettuce Sow lettuce in August for a fall crop. Try growing early harvest varieties that will produce a harvest before cold weather rolls in. Suggested Varieties: Buttercrunch, Salad Bowl Peas Green peas and sugar peas are good to plant in August, and will produce a moderate fall harvest. Suggested variety: Sugar Ann Radish A quick and easy vegetable to grow. Plant now and you can have them ready in 30 days. Suggested variety: Cherry Belle Spinach Spinach is more of a cool weather vegetable and is great to grow in August. Suggested variety: Bloomsdale, Samish ---------------------------------------------------------------------------------------------------- RECIPE: Homemade Garden Salsa for Canning  Nothing taste better than fresh salsa straight from the backyard garden. This recipe is an old time favorite that has satisfied taste buds for years. One of the most simple but best tasting garden salsas around! What You Need 25 or 26 lbs. tomatoes, peeled and chopped 1 cluster garlic, peeled and chopped 2 bunches celery, chopped 6 lg. bell peppers, chopped 9 lg. onions, chopped 2 bunches cilantro, chopped Jalapenos to taste 1/2 c. salt 2-3 c. white vinegar 2 tbsp. oregano Boil tomatoes to remove skin  Begin by placing your tomatoes in boiling water for 1-2 minutes. Watch the skins while boiling and when they begin to burst open remove from water and place in ice water immediately. Allow the tomatoes to cool down for a few minutes and then begin to remove skins. They should easily peel off leaving the inside flesh.Remove all seeds and chop tomatoes  Now chop the tomatoes into quarters or eighths and begin removing seeds. This may be the most time consuming part of making salsa. Try using a spoon and scooping out each lobe full of seeds. Once the seeds have been removed start dicing your tomato flesh into small bite size pieces.Chop up peppers, onions, garlic, and cilantro  Now begin chopping up your other fresh garden ingredients. Decide how you want your garden salsa to look and feel.Chop the vegetables into large or small pieces. Try using green, red, and orange peppers for a colorful salsa. Add hot peppers for medium or hot salsa. Otherwise stick with bell peppers. Experiment with red or white onions. Red onions have more sugar and add even more color to the salsa.Boil all ingredients together  Place all ingredients into large pan. Turn stove to medium heat and allow salsa to begin to bubble. Be sure to turn the salsa every few minutes for even cooking. Taste ingredients and add more pepper for spice. Start slow so you don't over do it!Jars  If using the amount of
ingredients stated above you will need at least 8 pint size jars. Be
sure to run them through the dish washer before placing ingredients
inside. For a tight seal be sure to boil the lids and lid rings before
closing salsa inside jars.Fresh Homemade Garden Salsa! Enjoy! |
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