Can you believe, Summer hasn’t even started yet? Spring in Northern California, whoa Babee!
Through this last hot spell, my husband has been minding our garden carefully, checking sprinkler heads, giving some plants an extra drink in the late afternoon. I have one section of old sprinkler heads, they have to be checked almost every day, the pressure makes them spray funky sometimes. We lost a timer, just blew, so we have to go out and turn that section on ourselves every day. Drip irrigation is a helper, but you still have to do a lot of the work yourself.
The garden sure loves this heat as long as it gets a drink every day. It really doesn’t take a lot of water, just have to be consistent.
I’m looking forward to having a lot of bell peppers this year so I can make “refrigerator pickles.” First I wash and cut at least four good-sized peppers into strips, then pour a tablespoon of salt over them, mix it around a little, let it sit for an hour. I boil a cup of vinegar and put in a quarter cup of sugar. After the peppers sit for an hour in their salt, I put them in little jars and pour the cooled vinegar and sugar mixture over them. This is a recipe you make for yourself, taste and try. Sometimes you will use too much salt, or not enough! You’ll get it. They will keep two or three weeks in the fridge like this. I add them to salads, they’re cold and crisp.
We gave up on watermelons when we found several varieties of more drought tolerant melons last year. This year we tried a new one and it’s doing even better than the ones we got last year. I’m sorry I don’t know the name, I’ll keep you posted.
Well, it’s time to get outside, this is the best part of the day. I’ll be busy getting ready for my girlfriend, Summer, she’ll be here in a couple of days. She’s kind of a slob, lays around while everybody else works, tends to overstay her welcome, but isn’t that just like a friend?