I have grown Edamame, also known as green soybeans, for the past 2 years in my garden. The first year I had no idea what to expect and was overly thrilled when I actually harvested and tasted the beans. They were delicious! So I ordered more seeds the following year and planted away. The two types planted were Envy which I grew the first year and second year and Butterbeans only grown the second year.
I have included an excellent article from Mother Earth News regarding planting and harvesting Edamame. Find the article here Growing and harvesting Edamame.
We are in Illinois zone 5a and I did notice a huge difference in the growing patterns of these 2 types of Edamame. The Envy produced less pods but they were bigger with bigger beans. The Butterbeans grew faster with more pods on each plant but they were smaller all around. The Envy being the larger bean had a more robust nutty flavor.
Also both years I did experience a problem with the Japanese beetle …. of course, worse the second year with more plants and I am guessing overwintering in the soil. The beetle devastated the leaves (they did not touch the bean pods) and seemed to multiply like crazy as the season progressed. I was out in the garden every few hours with my bucket of warm soapy water flicking the beetles off the plants into the water. A time-consuming endeavor but at least they didn’t bite!
We enjoyed a few early harvests of the beans and then near the end of the season I gathered all and prepared for freezing. We realized about 5 lbs. total from both packages of beans.
Since the beans were already boiled up previous to freezing they only needed to boil 3-4 minutes to unfreeze.
They are very delicious and healthy for you!!
Give them a try in your garden next year …
just be ready for that pesty Japanese beetle!!
Cream together with electric mixer –
1/2 cup vegetable oil
3/4 cup brown sugar
In a bowl add the following dry ingredients together and then mix with the above creamed mixture along with the applesauce.
1 1/4 teaspoons baking soda
1 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 cup raisins
Lastly, combine the following and add into mixture.
1 teaspoon baking powder
1 cup quick rolled oats
1/2 cup chopped pecans
Preheat oven to 350 degrees. Bake 25-30 minutes. Delicious!!
Pumpkin Pie is tradition and such a delicious one at that! From little we always had pumpkin pie on Thanksgiving and times in between. Mostly though, they were the frozen store bought versions which are quite tasty for sure, BUT when you grow your own and then make pumpkin pie ………. well, it is quite the accomplishment!
Pumpkins are easy to grow and the Pumpkin Pie or Sugar Pumpkin which grows to 8-9″ in circumference is the type to grow. Granted they do get pretty viney so make sure you have the room. Bees adore the flowers and I make sure to grow plenty along with all the other garden goodies each year.
Once the stem on the pumpkin turns brown and dries out, it is time to harvest. The pumpkins will keep for several months so using them in holiday decorations is always great Fun.
When you decide to process your pumpkin(s) for pie or other recipes like pancakes, smoothies, cookies, etc. this is the way to go about it. We cut the pumpkin in half, scoop out the seeds, turn upside down in a pan with about an inch of water to bake/steam.
Cover and bake for 45 minutes to an hour on 350 degrees. Let the pumpkin cool completely and then use an immersion (hand) blender to puree the pumpkin meat. Discard the outer skin in the compost. One small pumpkin is enough for 2 pumpkin pies.
1 unbaked 8-inch pie shell
1 cup fresh pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup evaporated milk
1/2 cup sugar
1 egg, slightly beaten
Blend pumpkin and spices and mix well. Stir in remaining ingredients and pour into pie shell. Bake at 400 degrees for an hour. Filling will be soft but will set on cooling.
Pear Cranberry Chutney
2 lbs. pears, cored, peeled & diced
2 cups cranberries
1 cup apple cider vinegar
1 cup brown sugar
2/3 cup raisins
2/3 cup diced onion
1 teaspoon grated ginger
1 teaspoon pickling spice
1/2 teaspoon allspice
Combine all ingredients in a saucepan. Bring to a simmer, stirring frequently.
Continue to simmer for 30 minutes. Cranberries will soften and pop and the mixture will thicken.
Options – Serve immediately or let cool a bit.
Container up and freeze.
Can in hot water canner for 10 minutes. Makes 3 pints.
A Wonderful Tasty Treat = Add 2 heaping Tablespoons of Chutney to 3 ounces of cream cheese. Enjoy served on crackers!
You don’t have to be a Cowboy to enjoy these Candied Jalapeno Peppers. They are a combination of sweet and spicy so be ready for something extraordinary. I can only eat a few since my tolerance for hot foods is very low, but the heat eaters I share them with absolutely .. Love them!
3 lbs. Jalapeno peppers *note
2 cups cider vinegar .. I actually added another cup
1 cup water
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1 clove garlic per jar
*note – I also added mini sweet red & yellow peppers for color and variety
Slice peppers and remove seeds if you desire a less spicy result. Use gloves when handling hot peppers to protect from the heat of the peppers.
Add the cider vinegar, water and sugar to a large sauce pan and heat to a boil. You will then add all the sliced peppers to this brine and stir. Let this heat up again to a boil. Ladle the peppers into your canning jars, top off with brine to within a 1/4″ of the top of the jar. Add your canning seal and process for 10 minutes in heated water canner.
Makes approximately 1 quart and 3 pints
If you don’t choose to can, you can refrigerate for several weeks.
Honeynut Winter Squash
Seriously, if you garden make sure to grow this little delicious winter squash. I discovered it last year and fell in love with its taste and smaller size. It does send out a trailing vine for days so I set lattice fencing alongside so it would grow up and save space.
I really haven’t seen this variety around before so it may be new … not sure. Regardless, you can treat it as you would a butternut or acorn squash when cooking. The old standby for us is to cut the squash in half, clean the seeds out and immerse upside down in about an inch of water in a cooking pan. Steam in the oven for 20-30 minutes (when you can pierce the skin easily with a fork).
You can scoop it right out, add butter if you wish or use the squash meat as a base in recipes. It’s so good…….I just love it!!
We did experiment and try a Roasted version which was absolutely spectacular as well. Peel the skin after you cut in half and remove the insides. Then cut the meat of the squash into pieces and marinate for several hours in a balsamic vinaigrette. Add diced garlic and fresh basil. Roast on an oiled baking sheet at 400 degrees for 20 minutes.
Cannellini Dried Beans
I am busy dealing with the last of the dried bean harvest for this year. These Cannellini Beans are late bloomers and the last to dry on the vine. Some may think growing dried beans is pointless since you can buy them relatively cheap at most grocery stores. I don’t use chemicals in my garden since this would harm my bees and I don’t like chemicals in my food. Another advantage is some of the beans you can grow yourself you simply can not find in the stores such as Jacob’s Cattle and Trail of Tears – two other varieties I grew this past year. Plus, believe it or not, I actually Enjoy opening each bean pod and watching the little beans fall into the harvest bowl. I find it therapeutic; time to just zone out!!
I dedicated a large space in the garden to dried beans this past year and the harvest was plentiful. I believe I still have beans left from last year so as you can see they are a good keeper. Probably one of the only crops that I can think of right now that can be kept in the pantry for a prolonged time without any other method of preserving, i.e. canning, dehydrating, freezing.
I will be fine-tuning the varieties I grow for 2017 since I plan to bring as much as possible to the Food Pantry. Less vine growers and more bush types as well since the viners go crazy and 1 or 2 varieties is enough (they do produce tons though).
Here is what I have grown in the past – Pinto, Jacob’s Cattle, Cherokee Trail of Tears, Cannellini, Rice Pea, Black, Red, Cranberry. The secret to cooking dried beans is to soak them for hours (overnight) and keep changing the soaking water … this eliminates some of the gassiness associated with beans and it works!
Alright …. more Dried Beans in the future garden plans! They make great gifts along with your favorite recipes too!