Italian Pickles

I mentioned yesterday that I'm kinda crazy for pickles, and what do ya know, I woke up today with an urge to pickle. Unfortunately, the cucumbers aren't ready yet, so I decided to branch out and just pickle whatever was ready in the garden. I harvested carrots, zucchini and radishes, and settled on an Italian flavour base of garlic, basil and lemon.

I've read enough about canning to know that it's really important to get the right level acidity to kill bacteria, so I didn't want to just make up my own recipe. I used the recipe for garlic dills that I mentioned yesterday, substituting in my chosen veggies and flavourings, but keeping the amount of water, vinegar and salt the same. It will be a month before I can say how they taste, but they look great.

The Sun is Back

The sun has returned to Vancouver, and after all the rain we had last week, there's been a lot of new growth in the garden. Previously, we had some little tomatoes forming, but all of a sudden the plants are covered in flowers and lots of new little tomatoes. It looks like the tomato harvest is going to be good! I've put up pics of a couple of the varieties we have going. The 1st is called Eva Purple Ball, and is a classic round tomato that will eventually be a pink-purple colour. The 2nd is a grape tomato, called Reisentraube, which will turn an orangey-red colour. And finally, the last is called Kellogg's Breakfast, and is a yellow beefsteak. And did I mention how amazing the tomatoes smell? Even the leaves smell great!

The cucumbers are also taking off, so I staked them yesterday to give them more room to grow. As I've discovered by growing them myself, cucumbers are covered in little prickly spikes. You'd never know to see them in the grocery store. I read online that the spikes rub off easily when the cucumbers are being washed. One of the main reasons that I wanted to grow cucumbers was that I wanted to start making my own pickles.

I'm kind of pickle obsessed, and I've found a recipe for garlic dills that sounds just perfect.

I tried my hand at making pickles earlier in the year with pickling

cukes from the Granville Island Market, but the recipe I used involved too much cooking, resulting in less than crunchy pickles. I can't wait to try again with my own cucumbers and this new recipe.

Rain in Vancouver

It's been raining in Vancouver for the last three days. And by raining, I mean raining. It feels like November out there. But the garden is loving it. The zucchinis and tomatoes are more out of control than ever, but it's the pumpkins that really have me excited. I was inspecting all the plants this morning, and I found a little baby pumpkin!

I'd been kind of apprehensive about whether the pumpkins would grow any fruit, as I'd read a blog by a woman who grows about 10 plants every year and is lucky to get 5 or 6 pumpkins. But there it was, my first pumpkin, and there are lots of other flowers forming. So fingers crossed, because I have lots of carving, baking and canning plans for this October.

Fried Stuffed Zucchini Blossoms

I've been wanting to make fried zucchini blossoms for some time now, and last night I finally got around to it. They're fairly simple to make, but best of all, they are completely and utterly delicious.

Here's a simple recipe:

Ingredients

2/3 cup flour

Salt and pepper, to taste

Enough cold water or club soda to make a wet batter

Fresh zucchini blossoms, cleaned and with the stamen removed

Feta or goat cheese

Any combination of herbs, spices, garlic, etc.

Directions

(1) Put about 2 inches of vegetable oil into a small pot and place over low heat. The oil will be ready for frying when it reaches 350 degrees F, or when a small amount of batter rises to the top and fries.

(2) Use enough cheese to fill the blossoms, and mash with the flavourings. I used basil and garlic. Stuff the blossoms with the cheese mixture.

(3) Whisk up the batter. Dip the blossoms in the batter, ensuring they're completely coated.

(4) When the oil is ready, use tongs to place one blossom in the oil. It should bubble up and fry like crazy.

(5) After a couple of minutes, flip the blossom over with the tongs to ensure it completely fries. The blossom will be done when it's lightly golden all over.

(6) Put the blossom on some paper towel to soak up any excess oil.

(7) Let cool a couple of minutes before eating.

July Update

Pumpkin vine

Pickling cucumbers

Eggplant

Tomatoes

Bean salad made with carrots from the garden

Carrots

Zucchini Harvest

The garden is looking quite full, and so far we've been able to harvest lettuce, spinach and zucchini. But they'll be a bit more variety soon, as the tomatoes, cucumbers and potatoes have started to flower. Here's a look at how the garden is progressing:

First fruit

Checked out the garden this morning and was shocked to discover our first fruit of the season - a zucchini! I checked yesterday and little flower buds had formed, but today the flower is huge and yellow and has a little zucchini on the end. Everything has really taken off with the hot weather we've been having, and I hope to see more fruit soon. The tomato plants are developing the beginnings of little flowers, so hopefully the tomatoes we'll emerge soon.

Here's some more pics of what's growing in the garden: