Tomatoes have slowed to a snails pace in size and color. The best temperature for tomato growth and activity is from 65 to 87° F. It’s been over 95º for the past month with only an occasional drizzle of rain. Rain is forecasted for Thursday evening with a high of 91º, a return to normal summer temperatures 
I sprouted various types of dry beans from the grocery store in damp paper towels, can use coffee filters, being sure not to let it dry out. I didn’t know whether or not they would actually sprout, but they did. I planted them and they’ve done well. There are pinto and black beans and black-eyed peas. Another type is still forming and since I didn’t lable as I planted I don’t recall what they are. They’re probably navy/great northern beans.
The green beans did well and have been great with some bacon, garlic and chopped carrots. About 10 cabbages grew to a good size and weight. I’ve been making chow-chow relish and plan to make country kraut and freezer slaw. Also, cooked cabbage with carrots and garlic makes a very good side dish for dinner.
Recipes:
Chow-chow (2 qrts)
Combine the following and set in fridge for 5 hrs. Drain well.
Shred 1 med sz cabbage (approx. 8 cps)
1/2 cp ch’d sweet onions, 1/2 cp ch’d bell pepper
2 Tbs salt
Combine the following and simmer for 10 mins.
2 cps vinegar, 1 & 1/2 cps sugar, 2 tsp dry mustard
1 tsp turmeric, 1 tsp ginger and 2 tsps mustard seeds
After 10 mins, add the cabbage mixture to the pot and simmer another 10 mins.
Then bring to a boil and immediately pack into sterilized jars leaving only 1/8th inch headspace at the top. Go around the edge to remove air bubbles, wipe tops with clean cloth, seal and allow to cool.
Freezer Slaw
Shred 1 med sz cabbage, add 1 tsp salt and set for 1 hr. Afterward, squeeze out liquid as much as possible with clean hands.
Combine: 1 shr’d carrot, 1 ch’d bell pepper, 1 tsp mustard seed, 1 tsp celery seed together and mix with the shr’d cabbage.
In a saucepan heat 1 cp vinegar and 1/4 cp water; stir in and dissolve 2 cps sugar bringing to a boil allowing to boil for only 1 minute. Take off burner and cool to lukewarm. Pour over cabbage mixture. Divide into portions for freezer bags, pack, seal, lable and freeze.
Tip: To help remove as much air as possible from freezer bags – Place a straw inside the plastic bag at the corner that ends the seal. Inhale and squeeze the straw between breaths or while exhaling, repeating until the air is out. Remove the straw and quickly finish the seal.
Country Sauerkraut: in earthenware or stoneware crock
For the best kraut, use fresh cabbage one to two days after harvest. Trim off the outer leaves, rinse under cold water and drain. Cut into quarters and remove the core. Shred 1 med sz cabbage; the smaller the shavings the faster it ferments. Add 3 Tbs. sea or koshur salt then squeeze with clean hands and bruise the shr’d cabbage pulling out it’s juices until it covers the slaw when packed down. Pack into container deep enough that the rim is at least 4 inches above the cabbage. The slaw has to be completely covered 1 to 2 inches under it’s juices; pack, squeeze and press. You can add a brine made by mixing 1 & 1/2 Tbs (22ml) salt to 1 quart (4 cps) of boiling water until the slaw is covered. Be sure the brine is cooled to room temperature before adding.
Optional: May mix in smashed or minced garlic cloves and ch’d bell pepper.
Place a flat plate directly on the top of the slaw using a milk jug full of water on top of the plate as a weight. Be sure all the slaw is under the plate and submerged in the brine. Place an inverted plastic grocery bag over the container, cover it with a clean bath towel and tie a string around it to keep the coverings in place. Fermentation begins the following day. Leave sealed until the time has been completed.
It takes 3 to 4 weeks to be fully fermented when stored at 70 to 75ºF. The sauerkraut is finished when all bubbling has ceased.
Stored at room temperature of 75°F (23C) makes the best quality sauerkraut in 3 weeks. Allow 4 weeks at 70F (20C); 5 weeks at 65F (18C); and 6 weeks at 60F (15C). Below 60°F it may not ferment; above 75°F it might be soft in texture and may result in spoilage.
Fully fermented kraut will keep in the fridge for 3 months with a tight fitting lid.
