Farm Happenings at Strawberry Hill Farm
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Waiting for Tomatoes

Posted on August 3rd, 2021 by Ron Meyer

With the past two weeks of dry weather, we have actually begun irrigating the gardens, but are still dealing with the effects of the previous two weeks of rain. We offer the very first two half-pints of cherry tomatoes this week. The tomatoes are about two weeks behind schedule because of the cloudy, cool weather earlier. Other crops, too, have suffered from getting their roots swamped by rain.

The flowers have perked up with two weeks of sun, and we have a good amount of bouquets this week. We also have arugula, red beets, green beans, garlic, green onions, kale, lots of cucumbers and zucchini, yellow summer squash, blueberries, blackberries, potatoes, and the first green peppers of the season. And, of course, we have fresh eggs from our pastured hens, local honey, strawberry jam and grass-fed ground beef.

Here is a recipe for homemade cucumber relish. You can also use zucchini in place of cucumbers. Add chopped green peppers, if desired.

Homemade Cucumber Relish

  • 5 cups chopped cucumbers, drained
  •  cups onions, chopped
  • 1 tablespoon salt
  • 2 cups white vinegar
  • ½ tablespoon turmeric
  •  cup white sugar
  •  teaspoons mustard seed
 
Wash cucumbers (about 4-6) and cut into quarters lengthwise, then in eighths crosswise (remove seeds if cucumbers are big). Chop in food processor, then drain for 5 minutes in colander. Measure 5 cups. Place into a bowl and add chopped onions and salt. Mix well and let stand 1 hour. Drain off liquid.
 
Put prepared vegetables into a large pot. Add vinegar, turmeric, sugar, mustard seed, and mix well. Bring to a boil. Reduce heat to low and cook 1 hour, stirring often. Veggies should be crisply tender.
 
Ladle relish into jars. Refrigerate or can using the water bath method. To can, fill to within 1/4 inch of tops. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Remove jars to a tea towel or bakers rack and let cool to room temperature. Test jars for a good seal by pressing on center of lid. Makes about 3 pints.