Cold Climate Gardening

When the days grow shorter, when we’ve had several freezes (and even a dusting of snow), and when we finally concede it’s time to drain the hose and close down the storm windows on the last remaining screens–that’s when we begin to harvest the leeks.

Popularity: 6% [?]

We have three apples trees. They came with the place.

That is how I know the secret to good apple pie and crisp is to start with delicious baking apples. When I started using these apples in the same recipes I’d always used, the compliments increased dramatically: “This is the best apple pie (crisp) I’ve ever had!” Too bad I don’t know the varieties we have growing here, though Baldwins and Northern Spies are both pretty good, and too bad our trees don’t seem to bear every year. We’ve missed two years in a row now, and we’re not sure if lack of bees or late frosts are to blame.

When we do get apples, we get a lot of apples, and over the years I’ve collected a lot of recipes to put that abundance to good use. Try them all. If they pass the taste test in Purdyville, you know they’ve got to be good.

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This is not winter squash:

One advantage of homeschooling is that faced with too much zucchini, yellow crookneck, patty pan, and kousa squash, you just bring out the butter knives and conduct art class.
Wait to harvest winter squash
I had to share that with you, because I don’t have any pictures of winter squash. We leave winter squash on the vine for as long as possible, because the longer the squash has a chance to mature, the sweeter and more flavorful it will be. A light frost, which is what we expect to have tonight, will help to bring out the sweetness, but if the squash itself actually freezes, it will ruin its ability to keep well in storage.

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When we moved to this land, there were some grape vines already growing here. They were slipskin grapes, and if they weren’t Concord grapes, they certainly were similar to Concords. That’s not too surprising, since the hardiest grape species are slipskin.

But you know what? Those kinds of grapes are too tart for me. They really do make my mouth pucker. For me, there are only two things to do with these kinds of grapes: make jam and make pie. That’s right, Concord grape pie. It’s why these grapes exist, as far as I’m concerned. And your kids will have fun helping you make it.

Popularity: 10% [?]

Blueberries and blackberries are done for the season. Peaches aren’t really local, and apples aren’t ready yet. But all those berries in the freezer, well, we’re not just going to let them sit there! Fresh or frozen, this cake complements almost any kind of berry, cut up and sweetened to taste. Try it instead of shortcake, or serve it as part of a brunch.

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Is there such a thing as too much sweet corn?

On Sunday he asked me, “How was the corn you had yesterday for lunch, when I wasn’t here?” I said it was getting a little mature. He said, “Oh, I guess I better freeze the rest of it.” I had no idea how much was still up there. I’m not sure he did, either. He didn’t start harvesting corn until after lunch. While he was up there, five people left to go pick blackberries. Three people were called to help neighbors bring in their hay.

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Tomatoes the Old-Fashioned Way
I’ve been reading the The Little House on the Prairie series to my six-year-old at bedtime. We just happen to be on The Long Winter and were reading “Fall of the Year” just a couple of days ago, where the Ingalls were surprised by an early hard frost. Ma and Laura picked all the ripe tomatoes from the blackened vines and made “almost a gallon of preserves.” I wondered if this was just an old way of saying canned tomatoes, but later on it is referred to as sweet preserves by Mary. So did they have tomato jam on toast for breakfast? Does anyone know how people used tomatoes in the 1870s-1880s? Or canning and preserving practices in general back then?

Ma then goes on to make green tomato pickle. People still do this today; Frugal Upstate has a recipe for Fireballs–try them if you dare.

Popularity: 7% [?]