We are picking around 2 bushels of cucumbers daily from our gardens.
The heat has been extreme and a challenge.
We had direct seeded middle of June. Covering the whole area with straw gave the seedlings a good start.
Drip irrigation is our tried and proven method of watering. We started off with once a day to keep them moderately moist and now we are up to watering twice a day for 30 minutes morning and evening.
Once cucumbers start to produce, they need the constant moisture, or they will be bitter.
The straw mulch has helped keep their roots cooler.
I remember watching my grandparents make homemade dill pickles.
My grandfather (Opa) had a special talent of squeezing in the most cucumbers into a jar.
They got their cucumbers in sacks from the Farmers Market.
The Hutterite community always had a good supply in the summer months.
Grandmother (Oma) would be boiling up the large pot and placing the jars inside.
The aroma coming from the kitchen was the best and we grandchildren were always welcome to help.
Oma was a hard worker and got things done. My Opa often had to remind her to sit down and take a break.
They had a pantry downstairs large enough to put up a year's supply of canned goods.
So thankful to have learned from them. They immigrated to Canada in their 60's from Germany.
Their faith in God was amazing! My best memory of them was hearing them sing hymns in the evenings outside on the porch holding hands.
I will be in pickling mode this week; the smell will take me down memory lane.
Gardening is really therapy... you should try it!
We are always willing to help with any questions at Blumenflor.
Recipe for Dill Pickles (Blumenflor style)
7 mason pint jars with lids washed and sterilized
place one portion of the following into the bottom of the mason jars
1 branch dill with flowers
1 clove garlic
1 tsp .Pickling spices ( with dried red pepper)
1 grape leaf washed (provides the crunch)
add 5-6 small Pickling Cucumbers washed and dried
to each mason jar
bring to a boil
2 quarts water
1 quart white vinegar
4 oz. pickling salt
2 oz. sugar
add liquid mixture to each jar leaving 1" space on top
place lids and screw tops onto each jar.
place in a hot water canner and process (boil) for 15 minutes
take out of hot water bath and let cool (listen for the "ping")
they are ready to eat in six weeks.
Enjoy, Alice Wiebe
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I grew up in a family of gardeners. The love of flowers, growing vegetables, and working outdoors runs deep in my veins. College gave me the horticultural backbone to my career as a Commercial Floriculturist. Blumenflor has its challenges but I am grateful that I have God as my partner in this adventure. I love sharing my experiences through this blog... enjoy!