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Archive for the ‘garden’ Category

Seeds planted, seeds growing, the society garden is on its way to the 2017 planting. The members gathered and started the seed tray on Sunday, February 19, 2017 as some plants need to get an earlier start. We started artichokes, peas, onions, Serrano pepper, and cabbage.

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Society Garden 2017, Ashton Longhurst, Sunday, February 19, 2017, Salt Lake City, UT

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Society Garden 2017, starter see tray: onions, jalapeno, artichoke, cabbage, and serrano peppers, Sunday, February 19, 2017, Salt Lake City, UT

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Society Garden 2017, seeds after two weeks, Saturday, March 4, 2017, Salt Lake City, UT

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The plants just keep on giving, but there ain’t no more room! SLPS filled its last buckets and picked its last peppers, as the fall season is here in full swing, so it was time to prepare the garden for winter by pulling out all the plants that wouldn’t survive the snowfall and cold temperatures. A bucket of tomatoes and tomatillos, some squash, a bucket of peppers, a few watermelons, and many pumpkins were harvested in the last harvest in time for Samhain. SLPS has been truly blessed with bountiful produce and few pests in 2016. The 2017 garden will have similar items, but will be scaled back a little bit with fewer pepper and pumpkin plants.

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Society Garden 2016, pumpkins in the field, Saturday, October 22, 2016, Salt Lake City, UT

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Society Garden 2016, Ashton Longhurst with Jack-O-Lantern, Saturday, October 22, 2016, Salt Lake City, UT

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Society Garden 2016, harvest pumpkins and watermelons, l to r: pie pumpkin, watermelon, Jack-O-Lantern, Jarrahdale, Jack-Be-Little, Saturday, October 22, 2016, Salt Lake City, UT

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Society Garden 2016, Ashton Longhurst cleaning garden for winter, Saturday, October 22, 2016, Salt Lake City, UT

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Society Garden 2016, Daniel Cureton with pumpkins Saturday, October 22, 2016, Salt Lake City, UT

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Society garden has started to produce melons and herbs. Peppers are still flowing, pumpkins growing, and tomatoes dropping on the vines. In full steam, so much to produce that the members of SLPS can’t keep up!

dried-herbs

Society Garden, drying herbs l to r: oregano, dill, basil, thyme, sage, rosemary, Sunday, September 4, 2016, Salt Lake City, UT

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Society Garden, watermelons, Sunday, September 4, 2016, Salt Lake City, UT

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Society Garden 2016, Watermelon and Armenian, September 19, 2016, Salt Lake City, UT

artichoke

Society Garden 2016, artichoke in bloom, Monday, September 19, 2016, Salt Lake City, UT

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September’s full moon, known as the corn moon, brought the opportunity for SLPS to use some of the peppers overflowing from the Society garden and make homemade salsa. So many peppers were available, the salsa was pureed in the blender and cooked in a large stock pot. The salsa making took place on Sunday, September 18, 2016. The canning took about 30 minutes for the jars. The salsa contains onions, salt, lemon juice, garlic, tomatillos, green, brandywine, zebra, and beefcake tomatoes. Jalapeno, shishito, anaheim, serrano, bell, lemon drop, Caribbean, Tabasco, and habenero peppers were added, giving the salsa the right kick! The salsa has been named “backyard kitchen salsa”.

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September 2016 Full Corn Moon, salsa making- peppers, Sunday, September 18, 2016, Salt Lake City, UT

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September 2016 Full Corn Moon, salsa making- blended salsa, Sunday, September 18, 2016, Salt Lake City, UT

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September 2016 Full Corn Moon, salsa making- canned salsa, Sunday, September 18, 2016, Salt Lake City, UT

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SLPS gathered on Sunday, August 21, 2016 to pickle prolific peppers picked perkily. A great full moon activity, which is known as the sturgeon moon in August when sturgeon’s were most easy to catch during the moon. The society garden has been producing many peppers with jalapeno, shishito, anaheim, and serrano being the more¬†abundant. Thai, tabasco, habanero, and ghost peppers have yet to yield.

A whole bucket was picked, with onions, garlic, green tomatoes, and tomatillos from the garden being added to the mixture, which contained the jalapeno, shishito, anaheim, and serranos. Honey and water were used to dilute the mixture and give it a slightly sweeter taste. 22 pints were produced, close to 3 gallons of pickled peppers!

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August Full Sturgeon Moon Ritual, Ashton Longhurst, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, bucket of peppers, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, April Love processing peppers, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, canning set up with mixture, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, Ashton Longhurst (l) and April Love filling jars, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, jars ready to be canned, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, processing jars, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, finished jars, Sunday, August 21, 2016, Salt Lake City, UT

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August Full Sturgeon Moon Ritual, completed mixture, Sunday, August 21, 2016, Salt Lake City, UT

 

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The Society garden is growing at full steam, with all the plants producing many fruits and vegetables per week. The pumpkins have vined, the okra flowered with pods, and the peppers giving peppers by the bucket load. Watermelons are growing as well as all the other plants. A small gofer appears to be nibbling on the onions, but SLPS has plans to trap and release!

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Society Garden, Daniel Cureton with Lettuce, Friday, July 15, 2016, Salt Lake City, UT

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Society Garden, watermelon on vine, Friday, July 30, 2016, Salt Lake City, UT

pumpkins

Society Garden, pumpkins, Friday, July 15, 2016, Salt Lake City, UT

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Society Garden, herbs l to r: parsley, dill and oregano Friday, July 30, 2016, Salt Lake City, UT

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Society Garden, Freyja in the pumpkin patch, Thursday, August 4, 2016, Salt Lake City, UT

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Society Garden, Cabbage, leeks (right), yellow squash (back), and corn, Thursday, August 4, 2016, Salt Lake City, UT

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Society Garden, lettuce and onions (r), Sunday, August 14, 2016, Salt Lake City, UT

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Society Garden, cabbage, Sunday, August 14, 2016, Salt Lake City, UT

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Society Garden, tomatillos and okra (r), Sunday, August 14, 2016, Salt Lake City, UT

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Society Garden, harvested vegetables, Sunday, August 14, 2016, Salt Lake City, UT

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Society Garden, bucket of peppers, okra, and tomatoes, Sunday, August 21, 2016, Salt Lake City, UT

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Society Garden, onions, Sunday, August 21, 2016, Salt Lake City, UT

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Society Garden, bucket of peppers, Thursday, August 4, 2016, Salt Lake City, UT

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Society Garden, bucket of squash, Sunday, August 14, 2016, Salt Lake City, UT

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Society Garden, bucket of vegetables, Sunday, August 21, 2016, Salt Lake City, UT

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Society Garden, plums (l), tomatoes, and watermelon (r), with April Love, Sunday, August 21, 2016, Salt Lake City, UT

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SLPS has 20 fruit and nuts trees, with lots of variety. Apple, plum, peach, pears, nectarine, apple, almond, and apricot! Blueberry bushes, Oregon grape, and concord grape as well as strawberries abound. ¬†The apricots and Oregon grape came in and have been pick off one tree, ready to be made into homemade jam. SLPS has a long tradition of jamming it’s fruits, but sometimes so many come in that the trees have to be propped for support!

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Fruit gathering for homemade jam making,apricot tree supported with boards due to so much fruit, Sunday, July 10, 2016, Salt Lake City, UT

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Fruit gathering for homemade jam making, Daniel Cureton getting apricots, Sunday, July 10, 2016, Salt Lake City, UT

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Fruit gathering for homemade jam making, gathering Oregon grapes, Sunday, July 10, 2016, Salt Lake City, UT

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