Сад в долине: сбор урожая, новые рецепты маринада и планы на хранение овощей

Serving Proudly As The Voice Of Valley County Since 1913 A Garden of Plenitude I looked for (and found) some synonyms for 'abundance.' I chose to use plenitude rather than loads, plenty (very similar to my choice), ton, quantity, copious, or slew (what the knights did to dragons!). While I'm still able to gather enough raspberries to more than meet our needs, I can tell the abundant harvest of these delectable fruits is nearing its end. I'm so ready to not have to squeeze my way between those thorny rows any longer. I'm also ready to not have to cover my arms and legs in this heat to protect myself from being covered in scratches. So, of course the green beans are gearing up to demand attention. While those plants don't have thorns, they grow very close to the ground, meaning a lot of bending low to collect them. And green beans are well camouflaged in the green plants. The beets are also getting big enough to pull and enjoy. I'm soon going to "roast" some in my air fryer. I'll let you know how that goes. A big plus will be not excessively heating up the kitchen. I'm enjoying baby carrots, as is our eldest daughter. You know Dennis isn't helping eat any. The peas are basically done, but I'm leaving all the green vines because they'll often produce a second crop once it's not so hot. I've pulled all the big white onions. They're lying atop the dirt, away from the drip system, to dry and harden up. I'll twist the green tops off and then store them in a hanging mesh bag. The red onions didn't get as large, so I don't think I'll have many to store. The onions I started from seed might be big enough for green onions in a few weeks. I'm still waiting for my cucumbers and tomatoes to produce fruits for my enjoyment. For some reason mine are really slow this year. I haven't looked to see if any winter squash or pumpkins are forming, but the vines are covering some ground. I've had a couple of eggplants. There should be husk cherries soon. I'm overrun with dill and sunflowers. I really should have pulled a lot more of both long before now. I have dehydrated some pineapple mint as well as some catmint. I've made tea with both. Recipe time: I have three variations for teriyaki marinade/sauce. I like the simplicity of making this first one. I have marked the second as "good." I've used them for stir-frying thinly sliced round steak, or for chicken breasts on the grill. Teriyaki Marinade #1 1 C soy sauce 1 C water 3/4 C sugar 1/4 C Worcestershire 3 Tbl white vinegar 3 Tbl vegetable oil 1/3 C dried onion flakes 2 tsp garlic powder 1 tsp freshly grated ginger Stir all together until sugar dissolves. Refrigerate leftovers. Teriyaki Marinade #2 5 Tbl brown sugar, packed 1/4 C soy sauce 1-2 Tbl honey 1 clove garlic, minced 1/2 tsp ground ginger Cook over medium heat. Whisk together 2 Tbl cornstarch with 1/4 C cold water to dissolve. Add to pan, stirring, heating to thicken. Teriyaki Marinade #3 1 C brown sugar 1 Tbl chopped garlic 1 Tbl Worcestershire 1/2 tsp onion powder Combine in saucepan. Bring to a boil, cook 3-4 minutes, boiling. Remove from heat and cool. Marinate meat a few hours.