Tips & Tricks: Compost

Have you ever discovered a technique that makes you feel like a genius even though you didn’t create it? Or at least, once you start doing it and realize how much easier it makes your life, you ask yourself why you didn’t start doing it earlier? I have!

I know freezing your food scraps for composting isn’t anything new, but I started doing it this year and every time I put another banana peel or cucumber end or apple core into the grocery bag in my freezer, I feel like I’m somehow beating the system.

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Banana peels! Eggshells! Cherries past their prime!

My compost bin is nothing fancy. The top is hard to get off. Although, raccoons figured it out, prompting me to keep a big ol’ rock on it. Worse, it’s at the bottom of what I call our “canyon,” which is at the back of our backyard.

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You can sorta-kinda see the compost bin sitting there in the shadows at the edge of the woods.

This picture is deceiving. It’s a steep hill and such a pain to walk down just to deposit an apple core. Not too mention mosquitoes and the possibility of snakes (I’ve seen one before). I don’t like going down there. And, I’ve done the counter-top compost container to hold scraps. Blech. As if I need a pot of mold sitting on my counter.

I am a lazy composter. I don’t bother with making sure my ratios are right–adding enough “brown stuff.” And, I rarely turn it. I let Ricky Raccoon and his family do that. See, they chewed through a vent near the bottom and every time I add, they come along and scoop whatever their creepy little paws can out of it.

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Raccoon Aftermath

I feel like I’m somewhat co-existing with these creatures. Because they get compost scraps, they don’t come up the canyon. (Although, we had a teen-aged raccoon in our garbage can twice this summer, prompting us to put a big ol’ rock on top of THAT.) They end up “mixing” my compost because when I make my journeys down the canyon, I’m always sure to use a shovel to scoop up all the debris they’ve scattered.

Anyway, because I’m now freezing my food scraps, I only head down to the bin once a week. Maybe every week and a half. It’s wonderful! Why didn’t I do this sooner?!

Jalapeños from Garden to Jar

On a whim, I added a jalapeño plant to my garden. I figured I couldn’t go wrong since I love spicy foods. This past week, I had 4 gorgeous jalapeños ready to be picked.

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Four beauties all in a row.

I mean, my crappy phone pics taken with range hood lighting just don’t do the deep, lustrous green color of these peppers justice.

The problem with just having one plant is that I’ll never get enough to do anything significant with. I doubt I’m going to make poppers with just 1 or 2 or 4 jalapeños. And, that’ll never be enough to can.

That’s why this year I’m doing this:

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Garden Chart

I’m recording how much I’m harvesting this year. It should give me a good idea of how many plants I need if I want to can the produce.

I digress, though, back to the jalapeños. I did find this recipe from Simply Scratch for refrigerator jalapeño slice pickles. It looked easy enough and it didn’t make a gallon of pickling juice, so I was in.

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I didn’t do anything crazy to increase the heat like roll them and I wore kitchen prep gloves, because I’m not a fool.
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Warming everything up.

Let me tell you how much I love garlic. I love the smell of fresh garlic. Maybe next year my garden will be all jalapeños and garlic. I was concerned about the amount of sugar, though. I didn’t want these to be sweet. But, in the end there’s just a little hint of sweetness that is perfect!

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Into the jar they go!
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It’s a good thing my older sister cans and sends us jams and jellies for Christmas. This half pint jar that originally held her creation was the perfect size.

My 4 peppers didn’t even fill a half pint jar! It may or may not be because I taste-tested a couple of rings while they were soaking in the warm juice. These are so good. I am so happy with how they turned out! They’ll be perfect for topping pizzas, adding to tacos, or shoot, just for snacking.

I’ve never done refrigerator pickles of any sorts, but I’m adding this recipe to my repertoire for when I don’t have too much of anything to do a big batch of canning. I love growing pickling cucumbers and I already have visions of doing spicy pickle slices. Mmmmmm!

Peachy Keen

Do you have 5 hours? No, not to read this post, but to can your own peaches? That’s about how long it took me to can 8 pint jars of juicy peaches. Of course, there was the requisite kitchen cleaning that took about half an hour.

I have family who have requested canned peaches for Christmas. Not that we grow the best peaches in Ohio, but that here at Combs Canyon, we can them no one else. This was my first attempt at canning. My husband is a natural and I tend to do more prep work. Having time off mid-week has its perks, though. I haven’t popped open the jar only half-filled with the straggling slices, so I do not know yet if they taste okay. The hardest part is finding good peaches. You can’t preserve them into deliciousness.

That said, enjoy the pictures I took along the way and happy weekend!

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