It took about an hour to harvest tomatoes. While working in the vines I heard an apple drop from one of the EarliBlaze trees every couple of minutes. Each time I picked an apple and tasted it they weren’t quite ripe. When I cut them open to view the seeds, they were not the characteristic dark brown yet.
It won’t be long. The ground is littered with what will be a meal for deer that roam our subdivision.
Tomatoes and apples are big crops, which along with celery, garlic and onions, are money crops that will last until next year’s harvest. It is important to get these crops right. With apples, it is about waiting until they are ripe, picking them all at once, then processing them as quickly as possible.
August is for apples. The early varieties like EarliBlaze are used mostly for apple cider vinegar, fresh eating, an apple dessert or two, and if we need it, apple butter or apple sauce. They have plenty of sugar to ferment into home made apple cider vinegar. In August the Red Delicious variety continues to grow and won’t get full-sized and ripe until early October. It is important to know when to pick them and to provide the best possible growing conditions. I have never sprayed them and the Japanese Beetles have found other leaves to eat this year.
We had stir fry for dinner last night and summer stir fry, based on what’s available from the garden, is one of the best tasting meals we eat all year. We have it once or twice a week.
Even though my work at the orchard was delayed until the end of the month, I can fill any apple gaps with what ripens there. In the next couple of years the new trees I planted will fill those gaps. Going forward, my work days are filled with canning, freezing and drying produce. It will be non-stop work from now until frost. The payoff is a freezer and pantry full of food to use until the process begins again next year.
It is the best definition of sustainability. Besides, what else is there to do in a kitchen garden?
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