Preserving fruit and vegetables

Whether to can, freeze or dry produce, depends on what vegetable and how much effort and time a person wants to devote. Freezing vegetables is the fastest. Canning takes longer, but is better for maintaining vegetable texture. Canning is definitely best for salsa and pickles. Drying might be the easiest, but it has limited use, such as for herbs, mushrooms and fruit.

Easy freezing

It’s easy to freeze vegetables and fruits. Some don't require cooking or blanching. For celery and rhubarb, just wash, chop, bag in serving sizes and freeze. To freeze zucchini for making bread: shred or grate and freeze without blanching. For peppers, just cut out the seeds, wash and let dry, then freeze in bags.The quality and texture is reduced after freezing, but they still have that garden fresh taste when used in cooking.
BlueberriesBlueberries can be put in the freezer with very little preparation. Remove stems and bad berries, wash in cold water, drain, pack in freezer bags. Label and freeze.

Apples

For apples wash, peel and core apples. Slice, cut into chunks or quarter. As you prepare apples, dip the cut pieces in a solution of 1 tablespoon each salt and vineqar to 2 quarts of water, to prevent darkening. Drain well, rinse and drain again. Then you can either pack plain, with sugar or with syrup. Leave a ½ inch headspace for pint containers and 1 inch for quarts. When using liquid, place a piece of crumpled paper or plastic wrap on top to keep fruit under the liquid. For syrup, mix 1/14 cup sugar and 5-1/2 cup water top yield cups. Thaw fruit in refrigerator or bowl of cool water. If cooking, thaw only enough to separate.

Blanching 

Most other vegetables and fruits require blanching, which is pretty easy. To blanch vegetables, you need:

a large porcelain or stainless steel pan with basket strainer and lid, 2/3 full of water

large bowl in the sink filled with ice water

colander

bags or plastic containers and a permanent marker
Bring the water in the saucepan to boiling. Meanwhile, wash and trim the veggies. Place the veggies in boiling water, close lid and time. See chart below. Then remove from the pan and drain quickly. Next, place in ice water for the same amount of time as boiled. When the time is up, remove and drain well in a colander. To remove more moisture, place clean towels on the counter and lay the veggies out for a few minutes before bagging in labeled freezer bags and placing in the freezer. Here are blanching and cooling times for vegetables:

Vegetable blanching times - equal time in boiling water, then ice water, (Except for corn on the cob, most vegetables should be blanced 2 to 3 minutes).

Broccoli, 3 minutes
Cabbage, 3 minutes (cut into wedges)Corn on the cob, 6 to 10 minutes
Green beans, 3 minutes
Peas, 1 to 2 minutes
Swiss chard and other tender greens, 1-1/2 to 2 minutes (avoid matting leaves)Zucchini slice, blanch 3 minutes


Tomatoes

Tomatoes taste better when sliced in half, and baked or roasted on a cookie sheet, (350 degrees for 30 minutes for large tomatoes). Or you can blanch them for 30 seconds.

Do not freeze too much at one time in your freezer. It could raise the interior temperature. Leave space between packages so air can circulate freely until frozen.

Can if you can

Canning takes some time. It’s more fun when you can with friends or family, plus it’s less work. You will have the sweet, or sour rewards all winter long, so much better than store-bought. You will thank yourself and your canning buddies. Hot water bath canning is good for high acid foods, like tomatoes, pickles and relishes. It’s also good for sugary spreads, jams and jellies. You need to buy jars, lids and a big stockpot with wire canning rack. The pan needs to be 3-5 inches deeper than your canning jars. For other foods, like green beans, a pressure canner is needed.For further information, get the Ball Blue Book Guide to Home Canning, Freezing & Dehydration. It is a very good, easy-to-reference guide, and it under $10. It is available atfreshpreserving.com/

For a good salsa recipe, see my recipe page on the right or click here,gardentogarden.blogspot.com/p/recipes

The need to weed, or not

I may be crazy, but I like to weed, it's therapeutic. You can solve some serious problems in the zone of weeding. It's also good for when I'm mad at someone...no, not you.

Unfortunately, weeding is not good for my back so I'm always open to new ways to cut down on the Need to Weed.

Here are some ways to reduce weeding and ease the weeding experience.

1. Mulch to prevent weeding. You can use a number of items. I am heading out to the garden this morning to rake water weeds from the pond for mulch. Other materials you can use, to avoid buying expensive bags of mulch include wet newspapers, straw, grass clippings, leaves, aged manure and aged compost. Manure should not be fresh.
2. Cover it up. Place cover down where you aren't growing anything, like in walkways and borders around the garden. We laid strips of old carpet one year. Black plastic with mulch on top, is good for the walkways. Rototilling between the rows is efficient for keeping the weeds under control, but it needs to be done every three weeks. If you use want to use weed block or landscaping cloth, don't bother buying the cheap woven kind, the roots of the weeds get stuck, creating more work. There's a bonded type, if you want to spend the money.
3. Hoe hum. Hoe the little weeds, that are less than once inch and pull the larger weeds. Hoe 3 to 4 inches deep. I really don't like to hoe, so I usually wait until the weeds are big enough to pull.
4. Weeding is Zen. Weed when the soil is moist or water beforehand and wait a few hours. Remember to water after you weed. I take a tool and loosen the soil before pulling weeds. A tool like the hula hoe which looks like a hoop on a stick or the mini rake or a pronged tool can help loosen the soil. You can use a hand trowel to dig up the big weeds. I do my best thinking while weeding.
5. Garden yoga. My friend Mickey told me her trick to weeding includes the three yoga poses of weeding, (no kidding). Bend over and pull. If you do that too many times, you'll feel it for a week. Squat down on your haunches. I can only do this for a few minutes. Kneeling. This works great until you need to move.
You can add various yoga poses, like crossing your legs while stretching over to pull weeds, maybe meditate a bit too while you're down there. You can spread your legs and do a leg stretch in between weed pulling as well. The main thing is to change positions to prevent continuous repetitive motions.

Farmers markets are open in Oakland County

There's a market open in the county, every day of the week except Monday. The most popular day is Saturday.

Oakland County farmers markets

Birmingham Farmers Market, 660 N. Old Woodward Ave., Parking Lot No. 6 N. Old Woodward Ave., north of Harmon St., open 9 a.m.-2 p.m., Sundays, May 3 to Oct. 18, 248-530-1200, enjoybirmingham.com/event-birmingham-farmers-market-2/

Clarkston Farmers Market, 6558 Waldon Road, in the front lot of the Renaissance High School/Community Education building in Clarkston. Open 9 a.m.-1 p.m., Saturdays, June 6 to Oct. 10, 248-821-4769, clarkstonareafarmersmarket.weebly.com/

not open yet- Clawson Farmers Market, Clawson City Park, 1080 N. Custer open 10 a.m.- 2 p.m. Sundays, July 12 to Sept. 27, 248-435-6500, www.cityofclawson.com

Farmington Farmers and Artisans Market, at Walter E. Sundquist Pavilion, 33113 Grand River Ave., at Grove St., open 9 a.m.- 2 p.m. Saturdays, May to Nov. 7, 248-473-7276 ext. 13,
downtownfarmington.org/Downtown-Events/Whats-Happening/Farmers-Artisans-Market/

Huron Valley Farmers Market, 300 W. Livingston, Highland Township, 10 a.m.-2 p.m. Saturdays, May 2 to Oct. 3, 248-755-1195, www.hvfarmersmarket.weebly.com.

Downtown Lake Orion Farmers Market , 93 S. Anderson Street, two blocks south of Flint Street and one block east of Broadway, near Children’s Park. open 2 -7 p.m. Wednesdays, June 17 to Oct. 21, 248-390-1653, lakeorionfarmersmarket.com.

Lathrup Village Farmers Market, 27400 Southfield Road, Lathrup Village, open 2-7 p.m., Wednesdays, June  to Oct. 14, lathrupvillage.org/index.aspx?NID=241/

Milford Farmers Market, on East Liberty Street between S. Main Street and Union Street open 3-8 p.m., Thursdays, May  through Oct. 15, 248-496-7056, milfordfarmersmarket.org/ 

Northville Farmers Market Northville Downs Track, 7 Mile and Sheldon, open 8 a.m.-2 p.m., Thursdays, May to Oct. 29, 248-349-7640, northville.org/Events_Calendar/Content/Farmers_Market/

The Novi All Seasons Market (formerly the Novi Farmers Market) is 9 a.m.-2 p.m. Saturdays, May 2-Oct. 24 at the Novi Civic Center Campus, 45175 Ten Mile Road. There is also a mid-week market at the MSU Extension Tollgate Education Farm is 4-7 p.m. Wednesdays, June 17 to Oct. 21 at 28115 Meadowbrook Road, Novi, facebook.com/NoviFarmersMarket, 248-347-0588.

Oakland County Farmers Market, 2350 Pontiac Lake Road, Waterford Township. open 7 a.m.-1:30 p.m. Tuesdays and Thursdays, May to December and Saturdays year-round, 248-858-5495,http://www.destinationoakland.com/countymarket

Ortonville’s Beets, Beats and Eats, 395 Mill St. Crossman Park, downtown Ortonville, open 6-9 p.m., Fridays, June 12 to Aug. 28, 248-240-0907, downtownortonville.org/bbe/

Oxford Farmers Market, Northwest parking lot of M-24 and Burdick, behind the Funky Monkey, open 2-7 p.m. Thursdays and 10 a.m. to 2 p.m. Saturdays, May to mid October, oxfordfarmersmarket.com

Rochester Farmers Market, E. Third and Water Street, open 8 a.m.- 1 p.m. Saturdays, May - Oct. 31, 248-656-0060, downtownrochestermi.com/events/farmers-market/

Beaumont Hospital Royal Oak Farmers Market: 3601 W. 13 Mile Road, Royal Oak, at the entrance to the South Tower of the hospital, open 8 a.m.- 2 p.m. Thursdays through Oct. 1, parking, in the south parking deck, across from the hospital, is free, 248-898-3031, mifma.org/farmers-markets/beaumont-hospital-royal-oak-farmers-market

Royal Oak Farmers Market, 316 E. 11 Mile, open 7 a.m.-1 p.m. Fridays, May to December and Saturdays, year-round. 248-246-3276, ci.royal-oak.mi.us/portal/community-links/farmers-market

South Lyon Farmers Market, downtown at Pontiac Trail and Liberty Street, South Lyon. Open 9 a.m. to 3 p.m. Saturdays, May to Oct. 24,  248-437-1735, southlyonmi.org/

 Springfield Farmers Market, 12000 Davisburg Road, Davisburg, open 10 a.m.-2 p.m., Sundays, June 21 to Oct. 18, 248-846-6558, springfieldfarmersmarket.wordpress.com/

Walled Lake Farmers Market, 1499 E. West Maple, Walled Lake, open 7 a.m.-1 p.m. Wednesdays, May through October, 248-624-4847, local-farmers-markets.com/market/2527/walled-lake/walled-lake-farmers-market

Wixom Farmers Market, at Sibley Square Park, 48900 Pontiac Trail, Wixom, 3-8 p.m. Thursdays, June 4-Aug. 13, 248-624-2850, wixomparksandrec.com/Default.aspx?id=11

not open - Auburn Hills Farmers Market, not open 2015 season due to city building construction,  3308 Auburn Road, 248-504-8102,   auburnhills.org/community/downtown/farmers_market/index.php

Ortonville Beets Beats & Eats is Friday nights in the park

Kimberly Pendygraft of Howell with her produce and products visits with shoppers Greg and Sue Belik, soon to be Ortonville residents.

Ortonville’s Beets, Beats and Eats offers entertainment and meals 6-9 p.m. Friday nights through Aug. 28. The opening night was June 12 with live music. Taco meals, hand-made items, canned goods and produce were available for purchase. The market is held at Crossman Park, 395 Mill St. Crossman Park, downtown Ortonville. Admission is free. For more information, call 248-240-0907, or visit downtownortonville.org/bbe.

It's strawberry season in Michigan

Stacy Janiga, co-owner of Middleton Berry Farm

The strawberries are ripe for picking at Middleton Berry Farm of Ortonville. The official start date for the U-Pick farm is Tuesday, June 16. The hours vary, call (248) 831-1004 or find them on Facebook, Middleton Berry Farm.

Strawberries are $1.80 per pound. It is recommended to bring your own container and have it weighed before picking. The farm is charging $1 for large picking boxes or $.50 for quart boxes.

Stacy Janiga said when the berries are ripe, they will nearly fall off when you pick them.

They recommend washing the berries with the stem on, this prevents water from getting inside the berries, which loses the flavor.
Sisters, Stacy and Carrie Janiga purchased the farm in 2014 from longtime residents Bill and Barb Middleton. The Janigas are working to keep the farm going, while maintaining full-time jobs. They have hired help who previously worked for the Middleton couple.
"Last year we were just getting started. This year, we're a little more prepared," said Stacy Janiga.

She said they are trying to be as environmentally friendly as possible.
"Our strawberries are grown using IPM (Integrated Pest Management). This means we use minimal chemicals and use organic solutions when possible, including hand weeding of all fields."

Middleton Berry Farm
Address: 4790 Oakwood Rd, Ortonville, MI 48462
Phone: (248) 831-1004
Directions: Go five miles east of Ortonville Road between M-15 and M-24. From I-75 take Exit 84 (Baldwin Road). Go north on Baldwin Road 10 miles to Oakwood Road, turn left. Farm is one mile on the left.
Website: www.middletonberryfarm.com
Facebook: Middleton Berry Farm

Updated with first name correction in photo.

Plants that deer and rabbits don't eat, as much

First of all, deer absolutely love hostas. If you like watching deer in your backyard, plant a whole bunch of hostas.

Sometimes, it's hopeless, because deer will eat nearly anything growing in your yard. The plants that have the best chance of surviving the foraging of deer, are flowers and plants that have a pungent scent; fuzzy, coarse or spiny leaves or an unpleasant or bitter taste. Deer don't usually eat herbs because of their pungent scent.

Flowers that are usually left alone by deer, most of these are perennials
Alyssum - annual
Amaranth - annual
Black-eyed Susan
Butterfly bush
Butterfly weed
Calendula
Carnation
Catmint
Columbine
Cone flower
Cosmos - annual
Delphinium
Echinacea
Evening primrose
Forget-Me-Knot
Four O' Clock
Geraniums
Heliotrope
Hen and chicks
Hibiscus
Lavender
Lupine
Marigold - annual
Morning Glory
Nasturtium
Peony
Poppy
Salvia - annual
Snapdragon - annual
Statice
Trillium
Zinnia - annual

Deer resistant herbs
Marjoram, Oregano, Rosemary, Sage, Spearmint and Thyme

Deer resistant vegetables
I have found that deer will eat jalapenos when hungry enough, but that's not their first choice. They don't usually eat onion, potato, squash and tomato plants or parsley or other herbs.
Their favorites as I know from personal experience, are green beans, Swiss chard, spinach, lettuce, carrots, peas and broccoli, beets and other greens.

Renee's Garden.com has a list of deer resistant plant varieties, Also check with the Michigan State County Extension office

Rabbits are attracted to most of the same things as deer. One of their favorites is young tulip shoots. In the winter, rabbits nibble on landscape plants, roses, raspberries, apple, cherry and plum trees.
Yesterday, I noticed some damage on phlox which is most likely from rabbits. 

Deer leave torn leaves with jagged edges, while rabbits and other rodents will make a clean cut, often at an angle. Sometimes you can see deer or rabbit tracks, or rabbit excrement to pinpoint the perpetrator.
Deterring small and large (deer) rodents is not easy. We have a joke about deer bathing with Irish Spring soap at our house, but it seems to keep the bunnies away if I cut it in pieces and spread around the plants. I planted marigolds around the perimenter of our garden and that helped throw rodents off the scent of our vegetables. Our garden which is also fenced, was not disturbed by rodents that year. There are also products available to repel deer, called "Deer Away" and "Hinder."

Picking herbs and greens

Trimming herbs and greens is helpful to the plants and encourages renewed growth. For spinach, just pinch leaves at the base of the leaf. Leaves should be at least four inches long. Like spinach, the best way to pick parsley, and many herbs and leafy vegetables, is to snip the whole leaf and stem at the stock. For Swiss chard, you can twist the leaf's stem and pinch off near the ground.

Basil's a little different. You should cut the stock or branch, just above leaves, yet below the leaves you want to harvest. Picking in the morning is the best time of day, especially for greens and herbs.
Pick leaves often to prevent the plants from bolting, or going to seed. Because once they go to seed, many of the plants lose their flavor or stop producing leaves.
For Rosemary and sage, cut five inch branches and hang to air dry or chop and freeze herbs in ice cube trays or clumps in a freezer bag.