I love berry season. We’ve planted a bunch of berries in our yard. We have strawberries (June bearing, everbearing, and red and white alpines), blueberries (eight youngish plants), and raspberries (two new raised beds). Because most of our berries are young plants, we don’t have huge harvests yet. The kids constantly eat them right off the bush, too, so I’m not yet able to pick enough berries to make into jam. As such, we bought berries from the Woodinville Farmer’s Market this weekend specifically to make jam. I like making freezer jam because it’s quick and easy and really retains the natural berry flavor. Above you can see the two types of jam we made, blueberry and blueberry/raspberry mixed. Yum!
Cucumbers were the inspiration for building the greenhouse. I love cucumbers. And cucumbers love heat. Seattle doesn’t typically have a lot of summer heat, so growing cucumbers here has been a challenge. With the greenhouse in place, I’m doing most of the cucumber (and tomato and pepper) growing there and so far the results are great! Here you can see a Boothbys Blonde cucumber as well as an Alibi pickling cucumber.
Speaking of pickles, the cucumbers have really just begun producing fruit, so I don’t have enough yet to pickle, but I have started thinking about what I’ll do when I start getting heavier yields so I started paging through the Ball Complete Book of Home Preserving this weekend. I think I’ll try making both dill and bread and butter pickles this year. If anyone has any favorite recipes to share or pickling tips, please send them my way!