The Garden Corner 2015

jujubeans

OVM Project Manager
Finally have enough cukes to put up some dill pickles! I'm guessing maybe 3 quarts!


yup 3 quarts...7/28/15
 
Last edited:

OntarioVanMan

Retired Expediter
Owner/Operator
Just no pickled people......
stock-vector-smiling-thumbs-up-pickle-cartoon-character-83924830.jpg
 

ntimevan

Veteran Expediter
Owner/Operator
Did you sprinkle the Garlic around the house to keep away Bad Spirits and Pests .... Oh wait you have some Honey-do lists for Ovm....:p
 
  • Like
Reactions: jujubeans

vandriver2

Veteran Expediter
Owner/Operator
image.jpgTruly 'in the Garden'! What a beautiful, low humidity day! Couldn't pass up this opportunity and haven't painted En Plein Air for many years...
 
  • Like
Reactions: jujubeans

jujubeans

OVM Project Manager
JuJu, do you have a GreenHouse to Start your Seeds off early?
Ken set up a hyrdroponics system in the basement so over the winter I have green beans and strawberries. The light with this is wonderful and I set my trays of seeds under it to start them. Then I have one of those small portable greenhouses that I put on the deck early in the spring with a heat lamp in it to start hardening off the plants prior to planting. Most years I get the timing right but that 8" of snow on May 8 kinda flew me for a loop!
 
  • Like
Reactions: vandriver2

vandriver2

Veteran Expediter
Owner/Operator
Ken set up a hyrdroponics system in the basement so over the winter I have green beans and strawberries. The light with this is wonderful and I set my trays of seeds under it to start them. Then I have one of those small portable greenhouses that I put on the deck early in the spring with a heat lamp in it to start hardening off the plants prior to planting. Most years I get the timing right but that 8" of snow on May 8 kinda flew me for a loop!
You guys have a Great System....I've always wanted a veggie garden! Applaud you and your hard work!
 

jujubeans

OVM Project Manager
18 pints of salsa done..adding to the 6 I already made plus 3 quarts of spaghetti sauce in the cupboard!
 

jujubeans

OVM Project Manager
Stuffed pepper soup

1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

In a large pot, brown and crumble ground beef along with diced green peppers and onion over
medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using).

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many
people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt
substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then
taste after each addition until it gets up to the seasoning level that is right for you and your
family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.
 
Top