Josie's Plants & Produce
11315 Longwoods Road N0p2k0 Thamesville, ON, Canada

Here’s an idea to use up a surplus of zucchini

CANNING PEACHES $25/hamper Peaches are freestone excellent for canning or freezing. For a limited time! They will only be available for another week (approx August 18...?)... Pre-order with a note including: your name and phone number, approximate time of pick up and deposit of $5 into the stand money box. Your hamper will be ready for you the next day. They will be marked with your name inside the stand, in our hamper to ensure proper measurement for you. The hamper is not included in the cost. Please bring a container to transfer them into. The rest of your payment ($20) is due upon pick up, into the money box. Thank you! And happy preserving

Oops! Looks like I missed a zucchini...for several days . However, it’s still all good! What to do when you can't eat another grilled or stir fried zucchini: Near the end of the season I allow one or two or more, lol, to stay on the vine. Be forewarned, that zucchini that you leave will inhibit more from developing. They’re focusing on what every plant does: producing viable seed to continue their progeny. In order to produce seed the fruit must be allowed to fully matu...re. That means leaving it on the vine as long as possible to get the best quality seed. After a few weeks it’s time to harvest. Pick the zucchini, slice in half lengthwise and scoop out the seed concentrating on the blossom end where they will be biggest, therefore best. Work the seeds with your fingers to get the membranes off, just like gutting a pumpkin. Once you have all the seeds out, rinse thoroughly in a colander and leave exposed to air to dry for a couple of weeks, then bag, label and store for next year. Chances are you won’t need that many seeds, so what to do with the extra. You make a healthy snack. No need to pre-dry, just toss cleaned seeds with a little oil and whatever seasonings you like and roast on low heat (300 F) in the oven on a parchment lined cookie sheet until crunchy, about 20 min. Now, what to do with the rest of the zucchini...grate and freeze in 2 cup portions in small bags for zucchini bread or fritters later. Concentrate on the stem end which is softer, and don’t try to grate all the skin as it is tougher on the mature fruit. Lastly, if you’re feeling adventurous you could try making zucchini pineapple. Sounds weird, I know, but it surprisingly does taste like pineapple. I would do a test run (just do one jar and store in the fridge rather than actual canning) just to see if it suits you before making a whole batch. No sense in going through all that work if you don’t think it’s exceptional. Here is the link: https://www.healthycanning.com/zucchini-pineapple/ See more

Our homegrown peaches are ready...for a very limited time! Come get yours today

Too many beans coming ready? Make dilled beans! Prepare the same way you would dill pickles (I also add a jalapeño, cause I like them spicy, ). Cut up beans are delicious for a bean salad; leave them whole for making Caesars. Beans need to be picked regularly in order for them to keep producing. They go through a lull stage but that doesn’t mean they’re done! They will flower again and start all over as long as there is adequate moisture. When you are finally tired of them, can’t eat, freeze or can another bean, let the last pods stay on the plants to completely develop and mature. The pods will become white and dry. At that time remove from the plants, shell and continue to air dry for a couple of weeks. Use these as dry beans in the winter or seed for next year. Store airtight in the freezer for best results.