The Garden harvests are going up now and we have some people to thank. It all adds up.
- Thank you Wednesday people! Janice reports the harvest last Wednesday was over 320 pounds. Without our Wednesday crew we would see so much food go to waste. Instead it is going to the Bunn Soup Kitchen to help folks there. And year to date Terese says the total harvest is now over a ton!
- Thank you Chandler Hicks! Last week, we used up our mulch supply. On quick notice, Chandler Hicks, one of our WFBC youth, picked up a load of mulch and delivered it to the garden on Wednesday. We are ready to mulch this Saturday. Thanks to Chandler!
One of the crops coming now are cucumbers. Gene shared one of his recipes, “Hot DIll Pickles”.
He writes “Our harvest last week at the garden included the first cucumbers for the season. Tasting those cucumbers reminded me of the many ways cucumbers can be used. A unique recipe passed down by my Mom is Hot Dill Pickles. I share this recipe with you in the event in hopes you will try it. If you enjoy pickles, you will certainly enjoy these!”
Hot Dill Pickles
*Select small pickling cucumbers enough to fill nine quart jars (we like small cucumbers 2.5-3 inches in size). Thoroughly wash and cut off the ends of the cucumbers.
*Bring 2 quarts water, 1.5 quarts vinegar and 1 cup salt to boil.
*Pack the prepared cucumbers in the jars and add the following to each jar: One garlic clove, 0.5 teaspoon hot pepper, and one teaspoon Dill seed.
*Add the boiling mixture to each jar.
*Place canning lids on each quart jar.
*Process the jars in a cool water canner until jar lids are sealed.
Over a Ton Harvested So Far This Year!