Since he's going out of town, James gave me 11 2' high tomato plants in half gallon pots, started from my seeds, which he had not the space and we worried they would die on the deck in his absence. I also was gifted a dozen small tomato plants in 2-4" pots by Scott's neighbor Devin.
So, as you may imagine, after a weekend of many other friend related tasks - I had a busy day today. I made up some green fig jam, spicy dilly beans, cleaned out James' fridge of perishables and then weeded my garden and found some cucumbers and planted tomatoes. I also harvested some cucumbers from my garden to give to Hastings & Catherine -- I have a bunch of cucumbers from James which I want to turn into bread & butter pickles before I leave on my trip on Tuesday.
SPICY DILLY BEANS - James gave me all the string beans in his garden since he won't be around to pick them or eat them for a week - together we cleared about a pound and a half. We agreed that they would make fine hot dilly beans. This time, they are going to be really spicy. And more garlic. I cut dill flowers and leaves from my garden (yay!) and included 1 habanero and 1 serrano and 2-4 cloves of garlic in each 12 oz jar.
GREEN FIG JAM - The figs that I picked ripe on Monday at Susie & Rich's kept pretty well in the fridge. I learned, however, that picking unripe figs and leaving them on the tray to ripen seems to result only in "hrm, not quite ready" to a giant hairy moldball the next day. So, the bowl of ripe figs in the fridge resulted in 4 cups of mashed, simmered fruit - and a fine light green fig jam.
- 5 - 12 oz jars dilly beans
- 8 - 4 oz jars green fig jam
- 2 - 8 oz jars green fig jam