Mary, Mary, Quite Contrary

I love to garden. I don't have much time to do it, which is why our backyard looks pretty much like a jungle. However, our front yard is looking pretty good these days - four nice terraces with roses, gladiolas, freesias, irises, calla lilies, and wild flowers.

It wasn't always that way. When we first moved into the house, we quickly threw some ground cover on the sloping front yard and headed out into the back with a newly purchased rototiller.

You see, I come from farm stock. I looked around me at all the lovely fields of flowers, brussel sprouts, and artichokes and convinced myself that our sloping lot had once been a part of that agricultural scene. Further, I was able to convince my city born and raised husband that our backyard was probably so fertile that all we would have to do is toss out some seeds and we could feed ourselves, if not the entire neighborhood.

Well, we spent many hours clearing the backyard of the weeds and brambles (heavy on the brambles). If the weeds could grow this profusely with only God's help, vegetables would just have to flourish under our attention. We carefully rototilled the ground. We had to be careful because of all the good-sized rocks we kept "finding" with the tiller. After adding soil conditioner, organic fertilizer, and other gardening stuff to the soil, we were finally ready for planting.

The first year we had 8 tomato plants (just love fresh tomatoes), 8 rows of sweet corn, 8 broccoli plants, 4 zucchini plants, a whole mess of string beans and sweet peas, and an assortment of salad fixin's. Plus, we had an herb garden.

Each weekend, we would carefully minister to our veggies, anxiously awaiting the moment of harvest and our reward. Sure there were setbacks, but we took them in stride. When the aphids attacked our broccoli, we were undaunted. We went down to the local organic gardening shop and bought a bag of ladybugs. (Did you know that you keep them in the fridge until you are ready to use them? They just kind of sleep in there. It sure came as a surprise to a friend who almost ate a handful of them thinking they were some sort of snack.) When the gophers ate 3 of the zucchini plants, I didn't mourn since it was after I learned that The Husband didn't like zucchini,.

To make a long story short: The corn never got above knee-high (but did produce a bunch of 3 inch long ears that were really tasty). We couldn't keep the ladybugs on the broccoli, so the aphids won. We did OK on the string beans, but the sweet peas tasted so good straight from the pods, we never did get enough to cook. The tomatoes? Don't let anyone tell you that you can't grow tomatoes on the Coast. We had so many tomatoes, we couldn't give them away fast enough. What weekend time I didn't spend in the garden was in the kitchen "putting up" those (damned) tomatoes. As for the zucchini, I still thank God for gophers. Gosh, those plants are prolific.

So, in case you find yourself in the same situations as I was in, here are some canning recipes for you. If you have never canned before, get a good canning book and read it first.

Hot Chili Sauce
Makes 5 pints.

4 quarts tomatoes (about 24 large) -- peeled and chopped
2 cups onion -- chopped
2 large red peppers -- seeded and chopped
3 large green peppers -- seeded and chopped
6 medium jalapeno peppers -- seeded and chopped
1 cup sugar
1 1/2 cups vinegar
1 tablespoon celery seed
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Wash vegetables thoroughly before chopping. Combine everything but spices in a heavy kettle. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce reaches the desired consistence (about 2 to 3 hours). About 15 minutes before the sauce is done, add the spices. Stir well. Taste and add more spices to taste. Carefully pour into hot, sterilized 1/2 pint or pint jars leaving 1/4 inch of head space in each jar. Process for 15 minutes in a boiling water bath.

Sweet Chili Sauce
Makes 6 pints.

4 quarts tomatoes (about 24 large) -- peeled and chopped
3 large red peppers -- seeded and chopped
4 large green peppers -- seeded and chopped
4 medium serrano peppers -- seeded and chopped
4 large onions -- chopped
2 cloves garlic -- chopped
1 cup sugar
3 cups cider vinegar
2 tablespoons salt
1 teaspoon ground cloves
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground pepper
Follow directions for Hot Chili Sauce.

ZOP - Zucchini, Onions, and Peppers
Makes 5 pints.

2 pounds zucchini -- cut into 1/4" slices
1 pound onions -- cut into 1/4" slices
1 large green pepper -- cut into 1/2 strips
1 large red pepper -- cut into 1/2" strips
1 large yellow pepper -- cut into 1/2" strips
3 cups cider vinegar
1 cup brown sugar
1 cup granulated sugar
2 tablespoons dry mustard
2 tablespoons mustard seeds
1 1/2 tablespoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Wash vegetables thoroughly before chopping. Combine vinegar, sugars, spices, and salt. Bring to a boil. Add vegetables. Return to a boil. Reduce heat and simmer for 15 minutes. Pack into sterilize pint jars. Leave 1/4 inch head space in each jar. Process 15 minutes in a boiling water bath.