Putting Up Peas

[cover2]

The missus and I finished putting up peas this weekend. We put up 2 hampers of Top Pick white acres to go along with 2 hampers of Cream 8’s we put up two weeks ago. The last two hampers were $3 higher than last season at $45 for a shelled hamper, but they were very clean and we enjoy them. The Cream 8’s were the same price as last season at $20/hamper unshelled. They were nice and clean and I shelled while watching the CWS. As far as I’m concerned, the Creams are as good as they get and you can’t buy them in the grocery store, leastways not this day and time.

Another thing we have enjoyed this summer is the watermelons. Son has brought us some from IFAS, Crimson Sweet I believe, that were good, but the best we’ve had was a round, dark melon (not a Stone Mountain). The meat was bright red and real sweet with just a trace of seed. Biggest mistake was not going back to get a couple more before the 4th of July.

 

[grengadgy]

No, I suggested you have your son write you a database with a web front-end so you can catalog all recipes and be able to search for whatever you want. Instead you have this wooden box with folded 8.5"X11" full sheets in it...you already print the internet. The real question is, "Why not this recipe?"

Take a look at a free recipe program, very easy to use.
" Copy Me That "

RECIPE MANAGER
Never lose a recipe again! Add your own recipes or copy recipes from any website.
Organize with collections. Search, filter, print, scale (premium), email, and share!
Fully integrated with the shopping list and meal planner. Syncs across all your devices.

If I don't have time to enter the recipe then I just take a picture of the recipe card and label it with recipe name.

 

[cover2]

Alright, it’s time to put up peas (and butter beans)! The missus and I put our order in a few weeks back and got the call that they were ready. Got 2 gallons of Top Pict peas and a gallon of white butter beans. Open Air Market in Calvary Ga has been good to deal with for several years now. $45/bushel is higher than I ever thought I’d pay but I don’t have to pick or shell them and we like to eat them through the year, so we justify the expense. I’ll still go to Long’s in Bainbridge and get a bushel each of Cream’s and Pink Eyes that I’ll shell and we’ll put up. About $22/bushel that way.

@CDGator what are you canning/preserving/freezing this time of year?

 

[CDGator]

@cover2 wow! You and Mrs. Cover really have your work cut out for you this weekend. Those prices are crazy. What a delicacy to enjoy throughout the year. In the past I've tried to get peas from the local farmers market here in Lexington and couldn't find them so last year I wanted to grow Creamer 8's myself. They didn't do so well. We are almost out of canned green beans and the first of the new crop will be ready in the next 10 days.

This year I'm trying two other types of cow peas and also black turtle beans again for drying. They won't be ready for another4-6 weeks.

Lots of tomatoes, zucchini, squash and peppers of all varieties coming on. The okra is struggling. Most plentiful will be the red and Yukon gold potatoes though. If we make it down to Tallahassee this fall I'll share some with you.

Happy Gardening!

(photos from this morning)

 

[cover2]

@cover2 wow! You and Mrs. Cover really have your work cut out for you this weekend. Those prices are crazy. What a delicacy to enjoy throughout the year. In the past I've tried to get peas from the local farmers market here in Lexington and couldn't find them so last year I wanted to grow Creamer 8's myself. They didn't do so well. We are almost out of canned green beans and the first of the new crop will be ready in the next 10 days.

This year I'm trying two other types of cow peas and also black turtle beans again for drying. They won't be ready for another4-6 weeks.

Lots of tomatoes, zucchini, squash and peppers of all varieties coming on. The okra is struggling. Most plentiful will be the red and Yukon gold potatoes though. If we make it down to Tallahassee this fall I'll share some with you.

Happy Gardening!

(photos from this morning)

View attachment 71145 View attachment 71146 View attachment 71147


View attachment 71148

View attachment 71149

Looks great! We grew pole beans and squash for 4-5 years after Shade Tobacco left. Love squash stewed, grilled, and fried but kinda makes my back hurt thinking about us having to pick over 4 acres, then wash and box them to run through the line at the Farmer’s Mkt in Thomasville. Glad to hear your gardening is going well. We’ve got two trees full of figs that’ll be ready in 2-3 weeks (if we can get some rain up this way). Let me know if y’all get down Tallahassee way. I’ve got some strawberry preserves I can share.

 

[CDGator]

Let me know if y’all get down Tallahassee way. I’ve got some strawberry preserves I can share.

Yum! Your strawberry preserves just jarred my memory of all the blueberries I’ve been picking for the last month. Gallons have been frozen and shared with friends. We are thankfully nearing the end of the season. I’m tired of picking them.

 

[Gator By Marriage]

Yum! Your strawberry preserves just jarred my memory of all the blueberries I’ve been picking for the last month. Gallons have been frozen and shared with friends. We are thankfully nearing the end of the season. I’m tired of picking them.

Mrs G went out this morning and picked a pint. Tomorrow I’m sure there’ll be another pint ready to go. Delicious, but definitely on a blueberry over load at the moment.

 

[CDGator]

Mrs G went out this morning and picked a pint. Tomorrow I’m sure there’ll be another pint ready to go. Delicious, but definitely on a blueberry over load at the moment.

#MeToo
I’ve found that storing them in a glass container prolongs the life of berries in the refrigerator. When I get too many I wash and dry them on the counter overnight. Place a single layer on a cookie sheet and freeze them. Then put them in a bag. They come out individually instead of a lump and great in smoothies. You can do this with strawberries and banana slices too.

 

[Gator By Marriage]

#MeToo
I’ve found that storing them in a glass container prolongs the life of berries in the refrigerator. When I get too many I wash and dry them on the counter overnight. Place a single layer on a cookie sheet and freeze them. Then put them in a bag. They come out individually instead of a lump and great in smoothies. You can do this with strawberries and banana slices too.

Yeah, this is going to be our first year freezing and she is going to use the method you described. Thanks

 

[CDGator]

@cover2 are you finished freezing the peas yet?

Just picked this for dinner. First contender green beans and sho****o peppers of the season.

 

[cover2]

@cover2 are you finished freezing the peas yet?

Just picked this for dinner. First contender green beans and sho****o peppers of the season.

View attachment 71267

Awesome! We really enjoy the fresh green beans. We are finished with the peas/butterbeans (unless we happen up on some). We put up 3 hampers of peas and a hamper of butter beans. Getting ready today to do a making of my Aunt Snooks’ Chili Sauce (goes with the peas, beans, and other vegetables). Got a bucket of tomatoes Saturday still have some Vidalia onions. Going to round up a few hot peppers then get started.

 

[CDGator]

Awesome! We really enjoy the fresh green beans. We are finished with the peas/butterbeans (unless we happen up on some). We put up 3 hampers of peas and a hamper of butter beans. Getting ready today to do a making of my Aunt Snooks’ Chili Sauce (goes with the peas, beans, and other vegetables). Got a bucket of tomatoes Saturday still have some Vidalia onions. Going to round up a few hot peppers then get started.

Wow, you two will be busy! Sounds great.
We seem to be a month or so behind. Mid-July is when I’ll be in the thick of it all. My FIL’s competition was always to have the first ripe tomato by July 4th so that’s been my goal in his memory.

 

[cover2]

Here’s johnnyWow, you two will be busy! Sounds great.
We seem to be a month or so behind. Mid-July is when I’ll be in the thick of it all. My FIL’s competition was always to have the first ripe tomato by July 4th so that’s been my goal in his memory.

I hope you have some good ones. We almost had a killing over tomatoes this year. I set my buckets out and they started out fine and then all of a sudden the leaves started shriveling and curling under. I knew my fertilizer was not too hot and no pests. Then a week or so later I saw my BIL who is half owner of the farm with the missus, was riding along the fence next to my buckets spraying roundup. Seems he also did that about two weeks after I set my plants…

We are not on friendly terms right now

 

[CDGator]

I hope you have some good ones. We almost had a killing over tomatoes this year. I set my buckets out and they started out fine and then all of a sudden the leaves started shriveling and curling under. I knew my fertilizer was not too hot and no pests. Then a week or so later I saw my BIL who is half owner of the farm with the missus, was riding along the fence next to my buckets spraying roundup. Seems he also did that about two weeks after I set my plants…

We are not on friendly terms right now

 

[cover2]

Just finished the chili sauce…

Got 9 jars and the lids are starting to pop. We grew up eating this on peas and butter beans primarily but it’s not bad on pork or chicken. I used 18 good sized tomatoes, 4 big Vidalia onions, and one pretty good jalapeño. Chop up the tomatoes, onions, and pepper then use your blender to grind it all up until somewhat smooth (not liquid however). Mix with 1 cu brown sugar, 1-1/2 cu granulated sugar, 1-1/2 cu white vinegar, 5 tsp salt, 3 tsp black pepper, 1/4 tsp ginger, 1/2 tsp nutmeg, and 1 tsp cinnamon. Also calls for Allspice but we were out (and so was the grocery store), so added a pinch more of the other spices. Mix and stir in a large pot, bring to a boil and then reduce heat to low/med low and simmer for at least 2 hrs.

Smells amazing while it’s cooking and really perks up peas, beans, and other vegetables.

 

[CDGator]

Just finished the chili sauce…

View attachment 71303

Got 9 jars and the lids are starting to pop. We grew up eating this on peas and butter beans primarily but it’s not bad on pork or chicken. I used 18 good sized tomatoes, 4 big Vidalia onions, and one pretty good jalapeño. Chop up the tomatoes, onions, and pepper then use your blender to grind it all up until somewhat smooth (not liquid however). Mix with 1 cu brown sugar, 1-1/2 cu granulated sugar, 1-1/2 cu white vinegar, 5 tsp salt, 3 tsp black pepper, 1/4 tsp ginger, 1/2 tsp nutmeg, and 1 tsp cinnamon. Also calls for Allspice but we were out (and so was the grocery store), so added a pinch more of the other spices. Mix and stir in a large pot, bring to a boil and then reduce heat to low/med low and simmer for at least 2 hrs.

Smells amazing while it’s cooking and really perks up peas, beans, and other vegetables.

That sound of the jars popping is sweet! Do you do them in a water bath?
I’m not familiar with this at all! Sounds intriguing. I love my peas and butter beans as is if cooked right but I can see how it could enhance the flavor.

Do you make salsa?

Our favorite sushi restaurant gave us their recipe for shosh1to peppers. Turns out they left out a few steps but our peppers are coming on strong so I can try it again in a few days. The soy/lime sauce with the togarishi seasonig is so good that I’m going to use it on my roasted Brussels sprouts and squash tonight too.

 

[cover2]

That sound of the jars popping is sweet! Do you do them in a water bath?
I’m not familiar with this at all! Sounds intriguing. I love my peas and butter beans as is if cooked right but I can see how it could enhance the flavor.

Do you make salsa?

Our favorite sushi restaurant gave us their recipe for shosh1to peppers. Turns out they left out a few steps but our peppers are coming on strong so I can try it again in a few days. The soy/lime sauce with the togarishi seasonig is so good that I’m going to use it on my roasted Brussels sprouts and squash tonight too.

View attachment 71304

No water bath, just get the sauce jarred and sealed as quickly as possible. It is at a simmer and is hot enough to seal once it starts cooling. Biggest thing I believe is to make sure you screw the lids good and tight after filling. So far all have sealed. Of course you have to sterilize the tops, rings, and jars.

Haven’t tried salsa…yet, but it is on the list. Probably wait until the fall tomatoes are ready. Really love a good salsa with some lime tortillas and a cold beer, especially when watching ballgames. But we use salsa in several meal preps. Stuffed bell peppers with salsa, rice, beef, and cheese is a favorite.

Your peppers look outstanding though I’m not familiar with the flavors you describe.

 

[CDGator]

No water bath, just get the sauce jarred and sealed as quickly as possible. It is at a simmer and is hot enough to seal once it starts cooling. Biggest thing I believe is to make sure you screw the lids good and tight after filling. So far all have sealed. Of course you have to sterilize the tops, rings, and jars.

Haven’t tried salsa…yet, but it is on the list. Probably wait until the fall tomatoes are ready. Really love a good salsa with some lime tortillas and a cold beer, especially when watching ballgames. But we use salsa in several meal preps. Stuffed bell peppers with salsa, rice, beef, and cheese is a favorite.

Your peppers look outstanding though I’m not familiar with the flavors you describe.

Your chili sauce is so similar to salsa that you are almost there. Instead of the other spices, use Mrs Wages salsa mix from the grocery store. You'll love it and it's so easy. The longer it sits the better it is. I look forward to seeing what else you make.

 

[Zambo]

this might be the most country bumpkinist thread of all time.

 

[MJMGator]

this might be the most country bumpkinist thread of all time.