A Good End to a Rough Week

It was kind of a harrowing week for The Colony.  My wife’s father had a narrow escape from a burst artery in the G.I. tract merely a few weeks after a heart attack.  Blood supply at a provincial hospital ran out after the third transfusion and her sister had to take a taxi into Manila to search some hospitals for more.  (Tell me again how crappy the American health care system is and I’ll tell you some more things about hospitals in third world countries.) She brought a few more back in an ice chest- by which time they had fixed the artery and stabilized him.

Dinner at Shinbou, Little Tokyo, Manila 2016. Papa in Lower left.

The Lord God answers prayers.  He got out of hospital today.  It is good to have an emergency savings account and better to not have to use it.  The Philippines is a tropical hell this time of year.  I’ve experienced the “prickly heat” George Orwell wrote about in Burmese Days.  I can’t imagine being there now- having emptied our savings for plane tickets to bury my father-in-law.

This year, we planted 20 feet of green beans.  Our first harvest produced enough to fill a five gallon bucket which was enough to fill 27 pint jars when we canned them last weekend.  They are ready to pick again and there are still tons of blooms on the vines.

This is a 6 gallon brew bucket and we’ve already snapped quite a few beans from it.

We also put away some fermented veggies.  Sliced carrots, daikon, mustard and radish greens, and quartered white onions spiced with dill and garlic.  Everything was from the garden except the onions.  They turned out excellent.  We put about 6 quarts’ worth into our extra fridge in the garage.  I have it rigged up with a precision temperature controller that also has a heat output.  Pretty handy!

The pickled veggies.

And to end the day, we canned another 9 pints of greens.

We pray for The Lord to bless our garden and our efforts.  He answers them.  Though I suspect He may not care much for corn.
My missus and I had a nice long talk about faith and baptism while we rinsed and chopped the greens before canning.  It was a good talk.  I love her so much.  She’s the best friend I’ve ever had and I love days like today where we can have a nice talk while working at the garden.

It was a good weekend after all we’ve been through the week past.


First canning of greens for the season.

“I wonder if you can eat radish greens…”  Turns out you can.  They’re a bit peppery like mustard greens, which I adore fried up with garlic and bacon.

Momma only ever boiled the heck out of greens and maybe added a bit of vinegar.  If you’ve never had bacon-fried greens, you’re missing out.
It was recommended I plant radishes in with the summer squash as (supposedly) squash vine borers go after radishes first.  I lost most of the summer squash two years ago and all the pumpkins last year to these little Takeru Kobayashis of the garden… and I was more vengeful over those pumpkins than I think I’ve ever been over anything.  I took a pocket knife and very meticulously avenged my pumpkin patch while simultaneously ingratiating myself to the local robin population.

Anyway, this year, I sewed daikons all around the squash.  They put out a crazy amount of green leaves- way more than red radishes.  After having learned that beet greens are edible, I’ve made sure to read up on all manner of root crop and haven’t been disappointed.

mmm… green…

The daikons haven’t been touched by any bugs as far as I can tell. So it looks like we’ll have plenty of daikon greens (canned 11 pints tonight) and pickled daikon with carrots and onion.
I bought a fermenting crock last year and have made several batches of sauerkraut and kimchi-style spicy cabbage.  I’m going for broke this year on natural pickling via lacto-fermentation.  Can’t wait to see how the radish/carrot/onion turns out.