Tuesday, August 30, 2011

Harvest Monday 8/29/11

What a crazy week.  I am hoping those on the East Coast still have a garden to harvest from.  Haven't had a chance to check mine out as I am starting this Sunday evening about 9 PM and the winds are coming back and we have no power.  Well so much for starting on Sunday, it is now Tuesday and am just getting back here.  Hope late is better than nothing.  Still have no power.

Basil headed for the freezer

 4 pints of green beans and 3 pints of tomatoes.
7 pints of sauerkraut on its way to the basement to ferment.
Didn't take pictures of everything as it was just repeats.  The last picture of peppers I had already given 10 nice ones away before I too the picture.  Had 26 in all.

Totals for the week
Cucumbers 11 lbs 2 oz
Tomatoes 7 lbs
Green Beans 3lbs 5 oz
Green Peppers 4 lbs 8 oz
Zucchini 7 lbs 10 oz
Cabbage 4 lbs 12 oz
Don't forget to visit our Host at
to see what everyone else is doing in there garden 


  1. What a wonderful harvest! Congratulations!!!

  2. Would you mind sharing how you put up your sauerkraut? I've been fermenting 1 head at a time on my counter, but it looks like you're doing larger batches & letting it ferment in the basement (which I have!). I'd love to be more organized w/the kraut making. =)

  3. Dorothy, I make my sauerkraut in pint jars.
    Shred 5 pounds of cabbage, mix with 3 1/2 T of salt with cabbage and let sit for about an hour. Pack tightly in 7 pint jars leaving a 2" head space. Fill with cold water and put lids on. Let ferment for 6-8 weeks. If liquid is forced out of the jars replace with 1 1/2 T of salt to 1 qt. of water.

    When completely fermented remove lids and check and replace any that are damaged. Clean rim of jar and replace band. Process 30 min. in hot water bath.