Tomato Dry Rot

Tomato Dry Rot

Have you ever cut into a tomato and found a black blob in the middle of your tomato? - That is most likely "Tomato Dry Rot" (see picture below).  Before cutting into a tomato look at the bottom and if you see an unusual dark mark (as seen in the picture above) then that tomato will most likely have "dry rot."  If the dark mark is severe enough I will just throw (compost) that tomato away but if it is a small dark spot then I will just cut around it - the rest of the tomato tastes fine.

Tomato Dry Rot is caused mainly by an extended dry period sometimes followed by an unusual wet period and it has to do with calcium absorption.  Also, if there has been some root disturbance then dry rot might occur.  I usually find that the first few tomatoes of every season will have some dry rot but then tomato quality for the rest of the season is fine.  So, in other words - If you pick a tomato with dry rot don't pull up the plant - the plant is fine, just give it a little time and you will be harvesting perfect tomatoes. (Note: - I'm sure there is an exception to my rule but I have never had a tomato plant produce only dry rot tomatoes).

A Fruitful Branch

"I am the vine; you are the branches.  If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing."  John 15: 5

(This is the third of an eight part series on John 15)

We as Christians are the branches and Jesus is the vine.  This verse talks about the utter dependence that we must have on Jesus.  In order to "bear much fruit" - (not just a mediocre amount of fruit but "much fruit" - a large amount) we must be completely and totally reliant on Him.  If you are trimming a grape vine or fruit tree and throw the "bad" branches that you cut off onto a pile;  you will notice that these branches will do nothing.  No fruit will ever grow from a severed branch.

It's the same with us - without Jesus we can do NOTHING.  Another interesting choice of words "Nothing" - I looked up the meaning:

NOTHING - no thing, not anything.  No part, no portion.  One of no consequence, no significance.  Something that has no existence, no quantitative value, zero.

Again that is absolute - no beginning and therefore no ending - NOTHING.  Another way of looking at this is the opposite of "nothing"  - With Jesus all things are possible and when we trust God we can do anything and everything that He wants us to do.

Let us strive to become a "fruitful branch".

Part 1:  The True Vine

Part 2:  We are the Branches

Part 4:  Branches Wither Away
Part 5:  As the Father Has Loved Me
Part 6:  Complete Joy
Part 7:  A Friend's Love 
Part 8:  Chosen Fruit

Peach Jam

Peach Jam

4 cups crushed peaches (washed, pitted, cut and then crushed) (some people don't like the skin but in jam it is cooked down and you can't even tell that it is in there - the skin gives such a wonderful flavor to the jam)

Juice from 1 lemon

1 package of fruit pectin

6 to 7 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet.  Using less sugar might make your jam a little more runny or syrup-like but most times I haven't been able to tell a difference)

1.  Gather your canning jars, lids and rings (you will need 6 or 7 half pints). 

     Canning Basics - Jar Sizes.  Also, gather all other canning supplies: Other Canning Supplies

2.  In a large stainless steel pot mix the fruit (crushed peaches - washed and pitted), lemon juice

     and fruit pectin - stir until pectin is dissolved.

3.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids

4.  Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.

5.  Add the entire amount of sugar (again - I use the lesser amount - 6 cups) - stirring until

     dissolved.

6.  Bring this mixture to a full boil again - continuously stirring.  Boil hard for a full minute (you will

     notice some foamy stuff on top - that is supposed to happen.  If it boils too close to the top of

     the pot then you will need to turn the heat down slightly).  Constant stirring is a must!

 7.  Remove the pot from heat and skim foam off the top and discard the foam.

8.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the boiling

     water (I use my jar remover and make sure that the water is drained out of each jar).  Fill

     each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace)

9.  Wipe the rim of each jar with a damp cloth making sure that any jam residue is gone (any

      residue left on the rim can stop the jar from sealing).

10. Place a sterilized lid on each jar and then tighten a ring on each jar.

11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make

      sure that the water level in the Canner is 1 inch above the tallest jar)

12. Remove the jars and place them on the counter or table to cool (I always place them on a

      cloth because there have been a few times when a jar cracked and then the jam oozed out

      making a mess - the cloth will help if that happens).  You will hear the wonderful popping

      sound of your jars sealing.

13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until the

      winter and then enjoy a little bit of summer.

Other Jam Recipes on this blog:

Strawberry Mango Jam

Blueberry Jam

Morning Glories

Morning Glory

The name says it all - a truly glorious flower.  This is the flower for all of those "morning" people out there.  It is amazing how these flowers open in the morning and then disappear in the afternoon only to start over the next morning with new buds - it's almost like they have an internal clock.  The colors and the shading are heavenly, almost dream-like.  Look at the very middle of each flower - doesn't it look like there is a light bulb shining it's warmth through the flower?

Morning Glories are very easy to grow from seed and they will grow into a delicate vine.  I plant Morning Glories in between my gourds (Growing Gourds) to give my gourd plants some color.

The Basics of Canning - The Difference Between Jam and Jelly

The Difference Between Jam and Jelly

In the above picture the Jelly (Blackberry jelly) is on the left and the Jam (Strawberry Mango Jam) is on the right.

Jam - jam is made from crushed fruit and always has pieces of the fruit.  You can see parts of the mango and seeds from the strawberries in the picture above (the chunks of fruit have been cooked and are therefore spreadable).

Jelly - jelly on the other hand is made from juice or syrup that is made from crushed fruit.  So really, jelly has an extra step and takes a little longer to make than does jam.

Many times people prefer jelly if they have alot of dental work or have issues with diverticulitis where seeds can cause problems.  Personally I prefer jam because it has a little more substance to it but both taste delicious - especially when homemade.

You can see the seeds and pieces of fruit in the jam on the right and the jelly on the left is clear with no bits of fruit.

Cajun Kale Potatoes

Cajun Kale Potatoes

3 large potatoes (washed & chopped - I leave the skin on but you may remove if you prefer)

1 large onion (peeled & chopped)

Cajun or Creole spice mixture - to taste (about 1/4 teaspoon to 1/2 teaspoon) (I like "Tony Chachere's" spice mixtures available in most larger grocery stores)

3 to 4 cups of Kale (washed and cut - see picture above)

2 tablespoons to 4 tablespoons of olive oil (depending on starchiness of potatoes)

Prepare the food as described above.  In a large frying pan saute the potatoes, onion and spice mixture (drizzle the olive oil on top and stir slightly).  Place on medium high heat and saute for about 10 minutes - stirring occasionally.  Add in the Kale and cover for another 5 to 7 minutes (or until the potatoes are cooked) - again - stir occasionally.

Enjoy!

Cajun Kale Potatoes

Pattypan Squash



Fresh Pattypan Squash from the garden

Pattypan Squash

This is definitely the beauty pageant winner of the summer squash family with it's scallopped edges and it's whimsical color.  It is not only delicate in looks but in flavor also - even more mild than traditional zucchini. 

It grows like any other summer squash plant as seen below.

Pattypan plant

When harvesting: 

Pick green - when using raw in salads (see bottom picture - the pattypan on the right)

Pick white - when using to saute like zucchini (Breaded Zucchini) or for shredding and freezing (Freezing Shredded Zucchini) to use in the winter for soups and chilis.