Greetings! 
First of all Happy Mothers Day to all the moms! There isn't enough words to express how important you are in your childrens lives.
If you missed all of the beautiful flowers John and Frank grow at the farm, you are missing something special. Look on top of the strawberries, look at the hanging baskets, even look back by the picnic area. We have flowers growing all year round. Not only that, but check out the flowers the vegetables have before they become the veggie. This is so fascinating, the beauty around us, that we sometimes don't take the time to notice and enjoy. If you have never been to Epcot during the Flower and Garden Show, it is well worth the trip. Best of all, the folks at Disney have included the Florida Farmers! Way to go Mickey Mouse! Don't forget, this is the last weekend to sign up to win a free Hydroponic System. All you have to do is be an active member of our Email list. Everyone has a chance as long as you sign up by Mother's Day May 10th.
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WHAT DO YOU GET THE MOM THAT HAS EVERYTHING? 
Can't think of anything to get Mom? I can. Why not a Hydro Harvest Single Tower with Grow Box System(aka Green Thumb Garden)? It is so simple to set up. Everything comes with it except for the seeds. She can have 25-30 different plants growing in no time flat. This is the best starter garden. I say starter because once you have enjoyed how easy it is to grow your own fresh veggies, herbs, fruit, whatever, you will want more. We have an automatic expansion kit to add to this system. Don't just think about it, do it! Times a wasting, veggies keep growing.
Complete kit $100.00
Stop by the farm and pick one up or we will mail it to you. Go to Hydroharvestfarms.com or click on paypal link below.
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CANNING 101
Canning Your Own Fruits and Vegetables
Canning is a great way to preserve vegetables and fruits for your own use or for gifts. The basic principal is simple: during the canning process, food is heated to a high enough temperature to stop the decaying action of enzymes and/or bacteria and other microorganisms in the food. The food is then stored in sterile, airtight containers to prevent contamination.
- Choose only perfect produce. Overripe or damaged fruits and vegetables are more prone to spoilage. Your jars, lids and sealing rings should be in good condition and sterile (washed and scalded).
- Wash your produce thoroughly before processing.
- Know your produce. Be sure to use the correct time, temperature and method of processing for the food you will be canning.
- After canning, check the seal on every jar to make sure they are air tight - when you push down on a self-sealing lid, it should stay down. Home canned vegetables should be boiled before they are served (with the exception of tomatoes).
There are two ways to pack the produce into the jars before processing: raw or cooked.
Raw Packed: Pack clean produce tightly into containers and pour on boiling juice, water or syrup. Wipe the rim and sealing ring to remove any food particles, then close the jar and proceed with the canning process.
Hot Packed: Steam or heat vegetables or fruits to boiling in juice, water or syrup, then immediately pack them into the jars.
PROCESSING
There are two methods of canning fruits and vegetables: boiling water bath or pressure canning. I am just going to go over the boiling water method, because everyone should try this simple process before getting serious. Low acid vegetables (everything except tomatoes) can harbor heat-resistant bacteria, and should be heated to at least 240�F - a temperature that can only be produced by pressure canning. High acid food, which includes tomatoes, pickled vegetables and most fruits, can be processed at boiling water temperature (212�F).
Boiling Water Bath:
You will need:
- Boiling water bath canner. This is basically a large, deep pan with a tight fitting lid. It should be large enough to allow 4 or more inches of "headroom" above the jars.
- Wire basket or rack to fit inside the pan and hold your jars.
- Tongs to lift jars out of boiling water.
- Oven mitts to handle hot jars.
- Cooling rack, or several towels.
- Kitchen timer.
First: Fill canner halfway with hot water and put the jars into it, either inside the basket, or setting on a rack on the bottom of the pan. Add boiling water to 2 inches above the jars. Be careful not to pour boiling water directly onto the jars.
Second: Cover canner tightly and bring water to a rolling boil. Start the timer and reduce heat just enough to maintain a rapid boil. Add boiling water throughout if needed.
Third: When time is up, remove jars immediately with the tongs. If necessary, tighten the lids. Set the jars on a cooling rack or layer of towels to cool. Leave space between cooling jars.
After canning, label the jars with their contents and the date they were canned. Store jars in a cool, dark place. Light can cause discoloration and loss of nutrients.
Now is the time to buy some fresh tomatoes to make spaghetti sauce, picante sauce or just tomatoes.
If you like my Picante Salsa here is my recipe:
Makes about 1.5 gallons, about 8 pint size jars.
1 gallon of ripe tomatoes (about 4 -5 lbs)
2 cups of vinegar
3/4 cup of sugar
2 tablespoons of salt
bunch of cilantro (growing fresh at the farm)
2 medium onions ( we have sweet, red and green onions)
2 large green peppers ( we have green, red and yellow)
5 hot peppers( we have them too)
Chop everything up by hand, heat on stove until just boiling, fill hot clean jars, process according to directions above.
Then have a bowl of chips and this salsa
NOW THAT'S HAPPIN'! |
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SUMMER CROPS THAT RULE!
BEANS
There are two types of beans; bush and pole. The bush are "determinate" which means they grow to a certain size, blossom, bear fruit and stop growing discoloration and loss of nutrients. I have discovered that pole beans take longer to start producing but once they start will produce and produce.
 CucumbersThe thought of fresh cucumber salad and fresh green beans is enough to make a person plant cucumbers!!! They are easy to grow and very prolific. It is said that one cucumber plant can produce a whopping 30-40 lbs. of cucumbers so you don't need to plant very many to have an abundance. Rule for cucumbers...... Bigger is not better! Cucumbers grow very fast so they have to be picked at least every other day or they will basically tell the plant it is time to shut down and quit producing. Even if you can't use all the cucumbers pick them to share with a neighbor or throw them away. Cucumbers are best when harvested first thing in the morning as they are crisp and fresh. If cucumbers taste bitter they are not getting enough consistent water. One bitter cucumber ruins the whole salad.
Eggplant
Eggplant originated as a staple of many Middle Eastern countries, probably India or China. We use the Oriental varieties because of their size.
Okra
Okra, a southern delicacy, is growing in reputation as a delightful summer vegetable. It is a crop you have to learn to appreciate and when you do, you will crave it!
Okra is high in vitamin A and low in calories.
Once okra sprouts it doesn't take long to grow and is ready to harvest in 50-60 days.
Okra is easy to grow and likes hot weather and plenty of water. Do not plant until warm weather is here to stay-first to middle of May, depending on the season. (nights above 55 degrees F and the soil is warmed to 65-70 degrees F.
Fried Okra
Slice young okra crosswise in 1/2 inch slices. Sprinkle with cornmeal and sliced onions. Fry in skillet with oil until brown and crunchy. Season with salt and pepper.
This is mouth-watering good and especially when topped with salsa!!!
Peppers
Sweet Varieties
California Wonder
This variety produces large, blocky bell peppers that can be harvested when green or later as they mature to red. At both stages flavor is sweet and mild; texture is crisp and crunchy. Serve raw with dip, in salads, fried or stuffed. Grows well in containers. 15-20 days to sprout.
Sweet Banana are attractive, sweet and colorful - turning from canary yellow to orange-red when mature. The tapered fruits grow to about 6" long. Excellent for pickling, frying, salads and dips. Can be threaded on string and dried for a colorful ornament. 65-75 days to maturity.
Hot Varieties
Jalapenos are noted for their zesty hot flavor widely used in Mexican cuisine. The blunt-pointed, thick-walled fruits grow about 3" long, and have a deep green color maturing to red. Excellent for pickling, and for adding zest to salads and dips. Cayenne peppers are long and ripen to bright red. When fully mature, they are very hot and are great pickled or dried and used as seasoning.
Pimiento are mild-flavored sweet peppers with a distinctive taste and shape. Ripe pimientos are bright red, sweet and crunchy. Use pimientos fresh in salads and with dips, in Spanish omelets, and for pickling and relishes. 75-80 days to maturity.
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Sincerely,
John and Terrie Lawson
Hydro Harvest Farms
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WHAT IS IPM?
SEVERAL GOOD LINKS BELOW
Integrated pest management (IPM) is socially acceptable, environmentally responsible and economically practical approach to pest management. Traditionally a pest is defined as any organism that interferes with production of the crop. We generally think of pests as insects, diseases and weeds, but there are many other types including nematodes, arthropods other than insects, and vertebrates. |
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Monday- Saturday 10.00-5.00
Sunday 11.00-4.00
We have plenty of good things growing; Don't forget the easy way to grow with our systems. Check out our website for lots of information
Call us or email us anytime for tours. Now is a good time to book for the Spring Harvest! We love to have Groups like Scouts, Church's, Clubs, Home Schoolers, or anyone who would like to learn about growing hydroponically.
Map to farm
1101 Shell Point Rd E
Ruskin, Florida 33570
813-645-6574
John and Terrie Lawson
Hydro Harvest Farms |
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