Gardener's Grapevine 2011.06.22

Written by David Green.

It was another beautiful Sunday and Father’s Day to boot. My dad and I took a drive down to Maumee for lunch, and the farmers appear to have some nice crops coming this year. The wheat looked very nice. 

We have some great looking tomatoes on the vine; I can’t wait for BLTs. That first ripe tomato makes all the hard work worth it. The tomatoes are the size of golf balls right now, but in about another week we’ll have green fried tomatoes and in hopefully two more weeks we’ll have ripe tomatoes, and then canning.

Canning is a dreaded chore for some people, but I actually like doing it. There is an odd sense of satisfaction in seeing those jars lined up for winter.

The squash is really growing, too. It won’t be long until we’ll be slicing that up for supper and mmm...is that good. Just add a little garlic, butter, and salt and you’re all set.

The black raspberries, which are the tiny sweet heritage ones, look great. In another week we’ll be picking them. The red raspberries are almost ready, also. A co-worker gave me the starts and this is year three for them. The vines started out as three small sticks and are now covering most of the back fence of the garden which is around 25 feet long. They were a good gift, as they bloom and produce two times a season and the berries freeze exceptionally well.

We have found an excellent way to freeze berries for the winter. Rinse them lightly, let them drain a few minutes, place them on a cookie sheet in a single layer, and they will freeze solid in two hours. Then put them in a freezer Ziploc bag, remove as much air as is possible and put the bag back in the freezer until you’re ready to use them.

On the topic of freezing food for winter, my daughter Jacquie works a lot of hours and is an avid gardener. Last year she was short on time and had a lot of tomatoes that needed to be put up. She rinsed the whole tomato—skin, core and all—then put them in freezer bags, removed the air, and dropped them in the deep freeze. I wondered how this would turn out for cooking. The answer is fabulous!

I took a package of them and put them in a stock pot with a little water and let them cook. Then I strained out the skins and cores, and it left me with an excellent tomato base for chili or sauce. This is a very easy way to put up tomatoes for the cold season. Tomatoes are a base for so many easy recipes and one of my favorites is old-fashioned tomato soup with grilled cheese sandwiches made from sharp cheddar cheese slices.

Thinking of these delicious recipes on a freezing cold day makes fighting the mosquitos to plant and harvest worth it. It amazes me how thick and huge the mosquitos are this year. A real bumper crop. The bats will be so fat they won’t be able to get into our houses and create havoc.

Speaking of which, a week ago today we were enjoying a nice coffee hour after church when a visitor came in. A bat had somehow made it into the fellowship hall and what a sight it was—women yelling and covering their heads with purses, my aunt and son swinging a badminton racket at it, and Wilma Fink trying to knock it down with her hands! The poor thing was so worked up it kept swooping down and flying back and forth in the hall. Sharon Bruce’s granddaughter was not amused, but her grandson said he loved his first batting! Has to be a guy thing!

  • Shadow.salon
    LEARNING THE ROPES—Kristy Castillo (left), co-owner of Mane Street Salon, works with Kendal Kuhn as Sierra Orner takes a phone call. The two Morenci Area High School juniors spent Friday at the salon as part of a job shadowing experience.
  • KayseInField
    IN THE FIELD—2004 Morenci graduate Kayse Onweller works in a test plot of wheat in Texas. She’s part of Bayer CropScience’s North American wheat breeding program based in Nebraska, where she completed post-graduate work in plant breeding and genetics.
  • Front.winner
    REFEREE Camden Miller raises the hand of Morenci Jr. Dawgs wrestler Ryder Ryan as his opponent leaves the mat in disappointment. Morenci’s youth wrestling program served as host for a tournament Saturday morning to raise money for the club. Additional photos are on the back page.
  • Front.bank.2
    SHERWOOD STATE Bank opened its Fayette office at a grand opening Friday morning, drawing a large crowd to view the renovated building. Above, Burt Blue talks to teller Cindy Funk, while his wife, Jackie, looks around the new office. The Blues missed the opening and took a quick tour on Tuesday. Few traces remain of the former grocery store and theater, however, part of the original brick wall still shows in the hallway leading to the back of the building. The drive-through window should be ready for customers later in the month.
  • Front.carry.casket
    CARRYING—Riley Terry (blue jacket) and Mason Vaughn lead the way, carrying an empty casket outside to the hearse waiting at the curb. Morenci juniors and seniors visited Eagle Funeral Home last week to learn about the role of a funeral director and to understand the process of arranging for a funeral.
  • Front.lift
    MORENCI student Dalton McCowan puts everything into a dead lift attempt Saturday morning during the Wyseguy Push/Pull event. Lifters helped raise more than $1,600 for the family of the late Devin Wyse, a former Morenci power-lifter who graduated last year. Commemorative T-shirts are still available by contacting teacher Dan Hoffman.
  • Front.make.three
    FROM THE LEFT, Landon Wilkins, Ryan White and Logan Blaker try out their artistic skills Saturday afternoon at the Morenci PTO’s first Date to Create event. More than 50 people showed up to create decorated planks of wood to hang from rope. The event served as a fund-raiser for miscellaneous PTO projects. Additional photos are on the back of this week’s Observer.

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