Come On Baby Light My Fire!

Playing With Fire

That great British poet once intoned: "Don't Play With Me, Cause You're Playing With Fire." And that's good advice. But what does Mick Jagger know about hot peppers anyhow? Hot women? Yeah, I guess he knows about them. He should. But hot peppers? Please, Mr. Jagger, move aside. Because Bill and the wife that is Venus are ready to "roll those tumblin' dice."

That picture to your immediate right is our latest foray into "playing with fire." This represents the really hot stuff that will be growing in the Bird Back 40 come this summer. We got an early start on these seeds -- mid January to be exact. Because if you want hot peppers in a summer garden? You need to start them in the dead of winter.

Roasted Garlic, Pepper and Heirloom Tomato Salsa

Provided everything goes hunky dory in the summer garden, these seedlings should start delivering a bounty of the "fire hot" stuff by mid July. That's right about when the main crop of heirloom tomatoes will begin to ripen up. So what's the big deal? I'll tell you what the "big deal" is. Hot peppers and heirloom tomatoes are the essential ingredients in the moderately famous and always in demand Roasted Garlic, Pepper and Heirloom Tomato Salsa.

You've got to have a bounty of fresh tomatoes for salsa making in the summertime. And you can't go without a bounty of hotter than hot, burning hot peppers. Because salsa that rocks like Mick Jagger demands fire. And in the Bird Back 40, we play with that stuff (we also wear gloves).

Mick Jagger-Salsa Fanatic

The varieties you see planted under our special grow lights in our home-office-turned-greenhouse include the following: The always popular Bhut Jolokia, also known as the "Ghost Pepper." If you guess that a Trinidad Moruga Scorpion Pepper might be a part of this year's mix -- that would be one fine guess. Other varieties popping to the surface include the Caribbean Red Habanero and the Assam Hot Pepper.

There's also a Pasillo Bajio thrown into this year's mix, which isn't really hot, but that smoky flavor adds a lot to the moderately famous and always in demand Roasted Garlic, Pepper and Heirloom Tomato Salsa.

Bhut Jolokia Peppers

This will represent the third year of usage for the Ghost Pepper. These were originally a gift from South Natomas Gardening Zen Master Nels Christensen. Last year we graduated to growing our own, but made the mistake of starting seeds at the same time as the sweet peppers. But this year we followed the advice of hot pepper fanatic Dave Jessee up in Brownsville. Start those seeds early, son.

This photo below, to the right, is from his seed starting setup in early January. Notice the hot stove to provide heat? One of the first things I noticed is the cat located under the hot stove, boiling his brains. Any normal cat would have socked Dave's hot pepper starter plants to the moon and back. But Dave assured us that kitty was at that tender age where all he cared about was lying under the hot stove and boiling his brains.

Dave Jessee Hot Pepper Seed Starting Setup (plus cat)

Mental note: Cats are not the smartest of creatures. But they sure do like hot stoves.

A big test still awaits. Will the Scorpion pepper hold up to the processing time our salsa demands? That processing time includes a steady boil for at least one hour, followed up by 30-35 minutes of time in a pressure canner. Many so-called "hot peppers" turn into absolute wimps when exposed to this kind of abuse -- and that includes the mighty Habanero. The Ghost Pepper held up well to this abuse, which is why we are growing the Ghost Pepper again. But will the Scorpion?

The owner of these Scorpion Pepper seeds assures us that his Scorpion pepper acts like a Timex Watch: It takes a licking and keeps on ticking. The seeds for this pepper came from Joseph Brophy, an attorney and gardening fanatic located in the great state of New York. How did I come into contact with someone like Joseph Brophy? It's called the internet children, and forums dedicated to all things related to growing heirloom tomatoes.

Scorpion Pepper in a New York Garden

I traded Mr. Brophy some seeds for a champion Black Cherry tomato plant and in return he shipped over his special Scorpion seeds. And if Mr. Brophy can get the Scorpion to not only grow and produce in a place with a shorter than short growing season like New York, can you imagine what this pepper might do in California? The land of nine month summer growing seasons?

OK, so I'm being a tad facetious. But you get the idea. It's not like Sacramento gets covered with a blanket of snow in November. Not hardly. If the Scorpion can produce a bundle of hot peppers in some place like New York, it should absolutely go to town in gardening-friendly Sacramento.

Time will tell.

It might still be a touch cold outside -- but be assured of this: It's hot pepper season in Sacramento. Let the summer growing season commence!

The Color of Summer

Vine-Ripening Lemon Boy Tomatoes-Bird Back 40

The color of summer in a backyard vegetable garden is a show not to be missed. Like the rainbow, backyard produce can produce a glow, a hue, an iridescence that excites the soul. I can see that excitement in the photo to your immediate right. I will soon be able to taste that glow and excitement that is the first vine-ripened tomato of the 2014 summer gardening season.

And there's a quiet satisfaction in knowing that we made that. We made it happen. All that work -- all that prep -- it's all going to start paying off now with a bounty of produce that will transform the Bird Back 40 into our personal farmer's market. It may not be the first tomato to ripen up in the Sacramento area. Others have beat us to the punch and are weeks ahead of us.

Sioux Tomato

No matter. It's not a race. It's just the first tomato of the season. This weekend the Lemon Boy tomato pictured above will join the first cucumber of the young season on small snack plate to be voraciously consumed by two backyard gardeners who are eagerly awaiting that first taste of the summer season.

It's late June in Sacramento. You won't see them in these pictures -- but the weeds are EVERYWHERE. I suppose that's the price one pays for wearing a boot for a solid month, waiting for a cranky Achilles Tendon to heal. But heal it has. There is strength in that step again. The pain is gone. I'm ready to be turned loose in the garden for the first time in nearly two months.

Heirloom Tomato Monsters-Bird Back 40

A lot of work awaits.

But with the work comes excitement. Yes -- I need to stake up some tomato plants that have grown so large that they fallen over. But as I peer into the depths of those plants, now hidden by weeds, what I can see brings a large smile to my face. That courtship we danced with Love Apple Farms in May is paying dividends with monster production in the month of June. We haven't lost a single plant to disease this year, which is incredibly rare. Not only that, the vast majority of them are loaded for bear.

This includes the Sioux Tomato which has found a home in the Bird Back 40 for the very first time this year. This isn't a new tomato -- not by any stretch of the imagination. Introduced in 1944 by the University of Nebraska, the Sioux qualifies as an exceptional heirloom variety that has withstood the test of time. I may not have planted this variety before, but I've certainly heard good things about it from others.

Paul Robeson Tomato

In the world of growing heirloom tomatoes, my friends, there's nothing quite like the marketing campaign called "word of mouth."

When I stroll through the garden and study the various tomato plants in various stages of production, it's not the single fruit that interests me nearly as much as the cluster of fruit. Cherry varieties offer fruit that is clustered together, but that can be hard to find with standard, larger varieties. So if I find clusters of fruit on plants that are designed to produce 1 lb. beefsteak monsters or more? That's called excitement.

Honeybee Forages on Basil Flowers

These clusters exist on the Paul Robeson. What is a Paul Robeson you ask? Well, I'm glad you asked! Please, let me enlighten you.

Paul Robeson was an equal rights advocate who stood up to the infamous Joseph McCarthy communist witch hunts of the 1950’s, which nearly destroyed his career in opera. Idolized in Russia, as well as the rest of the world, this black Russian heirloom was named in his honor. Today the Paul Robeson can be found in vegetable gardens around the world, including the Bird Back 40.

Think that might go well in a jar of Roasted Garlic, Pepper and Heirloom Tomato Salsa? Yeah -- I think it might too. It makes for an interesting story too.

Siam Queen Thai Basil-Bird Back 40

It's summer. The tomatoes are fruiting. The corn is growing. Peppers are popping. Bees are buzzing with excitement as they race from one tempting patch of pollen to another. The first tomato of the season awaits harvest.

Does it get any better than this?

A Ghost Rises

The Ghost Rises

There's something mighty special taking place in one corner of the North Natomas heirloom tomato farm extravaganza belonging to yours truly -- and the wife that is Venus. Plants are just popping out all over in anticipating of the onset of spring -- and that includes the Bird 2014 heirloom tomato and pepper summer garden.

 

The most interesting item to emerge this morning? That would be it -- pictured above right. That, my fine gardening friends, represents a first for the Birdhouse. It is truly something special. It's called the Ghost Pepper -- and it's become a somewhat special and legendary ingredient in the moderately-famous and always in demand Roasted Garlic, Pepper and Heirloom Tomato Salsa.

 

Ghost Pepper Seeds

The Ghost pepper -- my friends -- is a hands down winner. But I don't recommend that you sample one fresh from the garden. That might cause a bit of indigestive pain -- if you get my drift.

 

You see -- the Ghost Pepper -- also known as Bhut Jolokia -- is a rather warm pepper. I say this facetiously. The Ghost Pepper was once know as the hottest pepper on the planet, bar none. It's since been surpassed by others -- but that Scoville unit rating of one million is still nothing to be laughed at. The Ghost Pepper produces a taste that is so stinging hot, that it rates just a notch below standard police-grade pepper spray.

 

Bird 2014 Summer Garden under Shop Lights

None of this matters to the wife that is Venus. Once she discovered my plans to grow the Bhut Jolokia in the Bird Back 40, it's been "GAME ON." You see, the correct pronunciation of this pepper might be something akin to "Boot Holoka," but when it comes to the Bhut Jolokia the wife that is Venus suddenly reverts to the tender age of ten.

 

Which means I become the "Bhut" of all jokes. Bhut Jolokia has suddenly become my second name. Or, if I'm doing something to annoy her (which is quite often), I am nothing more than a "Bhut Jolokia."

 

Pick a Peck of Peppers

We were warned -- before planting our pepper and tomato seeds two weekends ago -- that the Ghost Pepper could take a rather long time to germinate and emerge from the soil. Germination can sometimes take up to a month. But this morning -- barely two weeks after planting -- the first Ghost Pepper seedling emerged. I'm sure it will be followed by others.

 

The emergence of the Bhut Jolokia actually beat out a few other pepper varieties -- which concerns me a tad. We didn't buy any pepper seeds this year -- other than the Bhut Jolokia of course -- because the gardening seed box (a repurposed box that once held a pair of size 13 sneakers) is jammed with pepper seed purchases made in previous years. Planting pepper seeds that are more than two or three years old is akin to rolling a pair of dice. Sometimes it comes up sixes. And sometimes it's snake eyes -- as in no germination at all.

 

Venus Plants Tomato Seeds

The Ghost Pepper has another thing going for it. Unlike our previous experience with other hot peppers -- the Bhut Jolokia does not lose its mega-byte of hotness after cooking for a solid hour or processing in a pressure canner for 30 minutes. We experimented with this pepper quite a bit last year, thanks to the generous donations of South Natomas gardener Nels Christensen.

 

The last experiment turned out to be the best: Four Ghost Peppers in a batch of salsa that resulted in eleven one-pint jars. Named "Ghost to the Post" in honor of former Oakland Raiders tight end Dave Casper (and the Ghost Pepper, of course), these eleven jars resulted in the best salsa we've ever created in the Bird family kitchen. Finally, after years of trial and many errors, we've produced something with a real kick.

 

Grow! Grow! Grow!

I look forward to this summer when we can hopefully combine ripened, red hot Ghost Peppers with the fine tomato selections offered by Brad Gates and his Wild Boar Farms. Peppers -- especially hot peppers -- are an essential ingredient in not just salsa -- but the many brands of tomato sauce that we create and can for winter use. Why confine yourself to a store purchase of tomato sauce mixed with one kind of pepper and one kind of basil -- when you can have six?

 

And so my friends, while I do recommend the Bhut Jolokia for your backyard pleasure, I also preach caution. Because this pepper has a real bite and kick to it. Treat it with the respect and care it deserves. Because if you're not careful, the Ghost Pepper just might kick you square in the Bhut.

YeeHaw for the MayHaw!!!

100 Percent Pure Mayhaw Jelly

There's something mighty good going on at the Bird House these days. And -- it's one of the few times I must admit -- where this mighty good stuff did not spring from the grounds of the Bird Back 40. Nope -- didn't come from here. Our fruit trees might be flowering a tad from this early spring. But what we've got didn't come from the Bird Back 40 because -- to be quite honest -- it just doesn't grow here.

 

I'm talking about the Mayhaw tree. While most fruits and vegetables sold across the good ol' United States of America hail from California -- the same cannot be said about the Mayhaw. It's native to a small stretch of the south -- the swampy parts of the south that is. The Mayhaw tree grows wild in the swamp lands of Louisiana and southern Mississippi -- with parts of northern Florida thrown in for good measure.

 

Maxine Mayhaw (courtesy Travis Callahan)

The thing is this: If you live in a swampy area of the south? Chances are there's a Mayhaw tree growing nearby.

 

That jar of jelly pictured above is 100 percent pure, southern grown and made in a country kitchen, Mayhaw Jelly. It comes from the kitchen of Travis and Diana Callahan, straight from a little town called Abbeville, Louisiana. And let me tell you -- from experience I might add -- Mayhaw jelly is one of those "little treasures" that not many people get to enjoy.

 

Why is that? Well -- for one thing -- the Mayhaw tree isn't widely grown. Secondly, it hasn't been all that long since someone discovered the Mayhaw fruit is not only good for things such as jelly, syrup and wine, it's downright fantasmogoric. I invented that word. It's translation is "mighty good."

 

Maxine Mayhaw Jelly (courtesy Travis Callahan)

How did I come into this jar of very special Mayhaw jelly? As it turns out? My connection to the Duke Avocado paid a little bit of a dividend. Travis Callahan is a fan of the blog that is Sacramento Vegetable Gardening. He's also a backyard fruit growing enthusiast. And if there's one thing Travis is looking for? It's an avocado tree that can survive the freezing conditions that sometimes grip southern Louisiana. They don't get them often -- but they do get them.

 

Travis would literally stumble over the blog that is Sacramento Vegetable Gardening one night while searching for an avocado variety that could not only survive freezing conditions, but thrive in them. Since the Duke Avocado, which was borne in ice-cold Butte County, can not only survive but thrive in these conditions, well, count Travis as a might bit interested.

 

Mayhaw Fruit (courtesy Travis Callahan)

And so -- thanks to the wonders of email and introductions -- Travis and I struck up a conversation. It was during this conversation where I would learn about his website and his absolute love and dedication to the Mayhaw tree. One day I offered Travis a trade: One jar of the moderately famous Roasted Garlic, Pepper and Heirloom Tomato Salsa for a jar of pure Mayhaw Jelly.

 

He accepted. And I WON. Boy did I win. I mean -- BIG TIME. I should have shipped Travis and his wife a case of salsa for this jelly -- because this jelly is like none other.

 

Maxine Mayhaw Tree (courtesy Travis Callahan)

The Mayhaw is an early producing tree that produces a fruit very similar to the Manzanita bush here on the west coast. Translated, the Manzanita means "little apple." The Mayhaw produces a fruit similar in appearance. Harvested straight from the tree? I'm told, and I've read, the Mayhaw isn't all that impressive. Perhaps this is the reason it was ignored for so long. Early settlers, I've learned, noticed that Native Americans avoided the Mayhaw. Perhaps this is the reason is took so long to be discovered.

 

But -- mix Mayhaw fruit with a little bit of sugar -- and something special happens with the chemical reaction. Mayhaw jelly tastes a little bit like strawberry jam. It may look like a tiny apple, but tastes nothing like it. It is indeed unique. Perhaps this is one reason why growers are planting acre after acre of Mayhaw trees.

 

Ripe Mayhaws (courtesy Travis Callahan)

Jars of pure Mayhaw jelly have been known to command a premium price. Travis tells me that often, the Mayhaw juice is cut with apple juice, which is cheaper, to produce larger batches of jelly. Mixing Mayhaw juice with common apple juice, I'm told, is a crime. Yet it does happen. This is because the demand for Mayhaw jelly, once a deep southern secret, continues to grow.

 

The best jars of Mayhaw jelly come from a home kitchen. And that's what we have here. I wish I could share this experience with you, but I can't. There just isn't enough Mayhaw jelly to go around. But trust me when I tell you that the Mayhaw tree deserves a spot in in California agriculture. And thanks to the wonders of modern horticulture, it may not be long before that happens.

 

Mayhaw Jelly and a Hello Kitty Toaster!

Hey, if we can get blueberries to survive and thrive in the Golden State, why not the Mayhaw? Then, and only then, might you get the chance to sample the treasure known as Maxine Mayhaw jelly.

 

And that's darn good.

Code Word: Red Candy Apple



The "Package"

Psst! Hey buddy? Know that "thing" we were talking about? The "package" has arrived my friend. Expect a visit from Mr. X at any time now. Know what I'm talking about?

 

Of course you have no idea of what I'm talking about! I have no idea of what I'm talking about! And if you can understand what I don't -- well -- perhaps I need to add a second cyst to my skull so it can make friends with the first.

 

ONIONS!

I am a bit hesitant from doing my best Steve Martin impression by screaming to the whole world: "The New Onions are Here! The New Onions are Here!" Because, as Martin so artfully acted in The Jerk, "things are going to start happening to me now." And they did. But not quite in the way he expected.

 

You see, if you recall last year's madcap onion escapade, there's a good reason to be worried. Yes -- the 2014 crop of new onion starter plants has arrived from Dixondale Farms in (flat as a) Pancake, Texas. Unlike last year, the onion plants arrived on time and in excellent condition.

 

Perhaps SMERSH has turned its attention to other endeavors.

 

Onion plants, you say? Not onion bulbs? That would be correct. I'm done with planting onion bulbs in October and hoping for a good harvest come next June. Sometimes that harvest can be good. Sometimes it can be bad. But that's not the case with onion starter plants grown by our fine onion-loving friends at Dixondale Farms. They've been at this trade for a decade or nine. They know what they're doing.

 

Onion Plant Starters-Dixondale Farms

Suffice to say -- a box of onion starter plants from Dixondale Farms has never let me or the wife that is Venus down. We plant a lot of onions in the Bird Back 40. That's because we go through our share of onions. You can find those onions in every jar of lip-smacking Roasted Garlic, Pepper and Heirloom Tomato Salsa. You can find them onions in every jar of tomato sauce we can. And you can find them in nearly every summer and fall meal we make and consume.

 

The arrival of our box of onion starters also provides a good excuse to dedicate a weekend afternoon to digging up those Bird Back 40 planter boxes and adding all sorts of amendments that are good for the soil and good for the onions to boot. I can't begin to tell you the satisfaction of digging into a raised gardening bed only to find a nest of big, fat, red earthworms wriggling around inside.

 

Soil Amendment Time!

It means that box of fish bait that I added last summer to improve the soil sailed right through the winter months. It means that I was judicious in my use of fertilizer, and didn't over-fertilize to the point where I chased the earthworms into the next yard. Night Crawler worms aren't just good eatin' for catfish -- they spice up the local raised gardening bed as well.

 

But I digress.

 

The onion starter plants we put into the soil this year are exactly the same that we put into the ground last year. Why do the same crop over and over again? Because the fine folks at Dixondale Farms only offer three varieties of onions for Intermediate Day locations. And Sacramento happens to be SMACK DAB in the middle of an intermediate day location.

 

Super Star Onions (Delicious)

But, suffice to say, those time-tested varieties of Candy, Red Candy Apple and Super Star have never let us down. Each bunch of all three varieties delivers a whopper of yellow, red and white onions. Some of those onions wind up on the doorsteps of our onion-loving neighbors, this is true, but the vast majority is put to good use in the Bird Family kitchen.

 

We get so many of these onions that I'm actually SHAMED when I'm forced to head out to the local grocery store to actually BUY onions. Unfortunately, our harvest doesn't last for the entire 12 months of the year. There comes a point, late in winter my friends, when (I'm ashamed to admit) we must buy our onions like everyone else at the local supermarket.

 

Venus Plants Onions!

Oh, the shame of it all.

 

Are store bought onions as good as home-grown onions? Does Superman enjoy Kryptonite? OF COURSE NOT! That's why we plant onions. Because, well, home grown onions are just darned good and darned good for you.

 

And so -- with great trepidation -- I deliver the news that the 2014 onion plant starters have not only arrived -- they've all been planted.

 

Garden Patrol Cat with Chew Toy Dog

This means if some nefarious character attempts to dig them up? They first must do battle with Lenny, the Maine Coon Garden Patrol Cat. Lenny, at last report, weighed in at svelte 25 lbs. It's safe to say that Lenny enjoys his meals. And every meal that Maine Coon giant can get his greedy little paws on.

 

You have been warned.

The Relic

Plain Old Tomato Paste (YAWN)

The item pictured to your immediate right no longer serves any useful purpose. It is covered with dust. It sits in a kitchen cupboard accomplishing nothing at all other than blocking our path from other useful food items. It is as useful as that old television set gathering dust in your garage. If this was the "Utlimate Computer" episode from original Star Trek series fame, the name of this can would be "Captain Dunsel."

It short, it is the "most uninteresting can in the world."

So why keep it around then? That's a good question! Perhaps it serves as a reminder of a different time in our lives.  Perhaps we might need this in a pinch one day in the near future, however I doubt that very much. It has as much use now as that old jar of Herdez brand salsa, which has since been washed out and now contains syrup for pancakes (recycling! It works!).

Recent Garden Harvest-Salsa Anyone?

This is the State of Bird -- 2012. Venus and I haven't purchased a jar of anything containing a tomato product in God-knows-how-long. Purchases of tomato sauce, tomato paste, whole tomatoes, cut up tomatoes, tomatoes with herbs, tomatoes-infused-with-garlic, hot salsa, medium salsa, etc. haven't been on a Bird shopping list for years. This is what it means to garden. Call us snobs, and perhaps we are, but why buy any of these things when we can create an even better product and bottle it up at home?

Snobs we are. Because that's what we do. And, perhaps, it might be the reason why I haven't been blogging much as of late. August means harvest season in the Bird Back 40 -- and what a whopper of a harvest it's been. Although it's petered off somewhat, the garden will continue to produce as long as weather permits. And if the good Lord gives us the kind of weather that pays off in another 15 pint jars of lip smacking Roasted Garlic, Pepper and Heirloom Tomato Salsa, Herb-infused tomato sauce or additional quarts of whole heirloom tomatoes -- I won't complain.

Herbed Picante Tomato Sauce

Our latest project containing garden grown goodies is pictured upper left. Harvests like these were the norm during the months of July and August. And with each and every harvest of peppers, tomatoes, herbs, etc -- a tasty canning project awaited. Would it be fresh cut up tomatoes with herbs and peppers? Pickled peppers perhaps? Sliced and pickled Mucho Nacho Jalapeno peppers? It really depended upon what the garden gave us on that particular harvest day.

If there's one other hard lesson I've learned about home-canning efforts, it's this. One does not make an appointment with the garden to tackle a canning project. The garden doesn't make an appointment with you, either (next Sunday good with you? OK!). The vegetable garden tells you when it's ready. Best be prepared. Miss a day? Miss a lot. When the garden is ready, you're ready. Those fifty ripe tomatoes aren't going to sit around and wait for you forever and a day.

Whole Tomato Canning Project-Summer 2012

Although we're far short from calling ourselves master canners -- or master anything for that matter -- we've done this enough times to know exactly what kind of tools we'll need and what kind of jobs must be accomplished. Putting together a home-canned salsa -- for example -- is far more difficult than a project of whole tomatoes. A simple batch of Roasted Garlic, Pepper and Heirloom Tomato Salsa is far from simple, and requires multiple steps from roasting to peeling to chopping to processing.

Exact measurements are an absolute must for projects like these. If you're not following time-tested canning recipes to the letter, or pushing the envelope a bit, you're risking a trip to your local hospital and a stomach-pump procedure. Although a procedure like this has never been performed on yours truly, it doesn't exactly sound like a fun way to spend a Saturday night!

A Caitlin Contreras Original

Naming rights also come into play when you're tackling a project like this. Who wants to give a home-canned project a name like "tomato sauce" or just plain ol' "salsa." Why confine yourself to terms like "medium" and "hot" on the spicy scale? Why not "volcanic" instead? Or -- hold a Facebook naming contest as we recently did for our last batch of salsa. Although Dan Vierra (former Sacramento Bee garden editor and writer) was on his game with suggestions like "Cremation Mix," it was Caitlin Contreras who knocked it out of the park with her suggestion of "Almost-As-Hot-As-Venus."

The wife that is Venus approved. Caitlin's double-entendre name selection also earned her a free jar of salsa.

The payoff for all this hard work comes in the dead of winter. Grocery stores are selling rocks disguised as red tomatoes for $3 lb. or more.  Although you can pick up two or three cans of off-brand sauce for a buck, there's nothing quite like the feeling or SMELL of opening a jar of heirloom tomatoes that you processed the previous summer. That fresh-from-the-vine harvest smell and experience wafts up and encompasses an entire kitchen.

Summer's Bounty: Heirloom Tomatoes

That, my friends, is the payoff. This is what makes all that hard work worth it and more. Dinner that night will be reminder of those carefree warm summer days.

Snobbery has its rewards.

Did someone say recipes? You can find the recipe for our original Roasted Garlic, Pepper and Heirloom Tomato Salsa here. Another favorite is posted below. All have been tested and are "canning safe."

Herbed Picante Tomato Sauce

(a Sharon Howard original recipe)

NOTE: Food processor or blender required...You will also need canning equipment like this.

24 cups smooshed tomatoes whirred smoothish
4 cups chopped herbs of your choice

1 cup finely chopped jalapeno peppers (including seeds)
12 TBSP bottled lemon juice
2 TBSP coarse salt.

I use basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley just DON’T increase the amount of herbs or peppers. Bill and Venus use whatever herbs they have in large amounts from the herb garden. This includes basil, oregano, sage, majoram, spicy oregano, thyme, etc.

Directions:

Fresh Garden Herbs

Add all items together and bring to a rolling boil. Lower heat to a high simmer, you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off.

Place your one-pint canning jars in the dishwasher, when the jars are done so is the sauce. I generally cook about an hour, you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it.

Place canning lids into a pot of hot water after washing. Bring to a simmer, but not a full boil.

Fill jars as normal. Wipe tops of jars to ensure a tight seal. Seal to finger tight with lids and rings. Hot Water Bath for 45 minutes. Or pressure can at 15 lbs. for 25 minutes.

Where Have I BEEN???

Whole Heirloom Tomatoes & Garlic Dill Pickles

That is one good question. Cause when three solid weeks pass without Bill Bird so much as touching the blog that is Sacramento Vegetable Gardening -- one goes through a withdrawl of sorts. Not that I haven't thought about it -- boy have I! But -- you see -- time is the problem.

As you can tell from the photo to the immediate right -- we've certainly found our time to put the summer backyard produce to good use. There are quarts and quarts of whole heirloom tomatoes for winter time use. Venus and I just finished up on our latest project this past weekend -- 19 pints of lip-smacking tomato sauce infused with fresh herbs like sage, thyme, basil, oregano, basil -- plus a Jalapeno pepper or two.

Heirloom Tomato Sauce Infused with Fresh Herbs

Oh -- and that doesn't include the 20-odd pints of fresh Roasted Garlic, Pepper and Heirloom Tomato Salsa. That's a Bird Family tradition!

But with two demanding jobs to hold down, five of the brattiest cats known to mankind -- plus a spoiled rotten dog (Ultimate Digging Machine) -- and four different homes to care for -- well -- that thing called "free time" is at a premium.

Speaking of which -- anyone interested in renting a fine home? Gardening boxes and not one -- but TWO loaded orange trees to boot -- included? Leave a note for me at the bottom of the blog. The fresh citrus comes with the house. Think of it as a "bonus."

Despite the demands upon our free time -- it hasn't stopped us from enjoying all of the Bird Back 40 bounty that summer has to offer. It hasn't stopped a couple of marauding mockingbirds either -- and now I fully understand why they call them "mockingbirds." The name is well deserved.

Fresh Fruit Harvest!

Let's be honest here, shall we? This has been one fine summer. I wish I'd been able to write it about it more often. From heirloom tomatoes on the vine, bell peppers by the boatload, two different types of eggplant, three varieties of squash, a nice selection of corn-on-the-cob and some surprising fresh fruit deliveries -- life has been good indeed.

One of the best harvests came just a few weeks ago -- and based upon what came ripe from our young fruit trees this year -- we'll be expecting a lot more of this in years to come. We've been building up the fruit tree and bush offerings in the Bird Back 40 in the hopes that it would produce a real backyard "fruit salad." And as you can tell -- we came close.

Table Grape Vines: Bird Back 40

This is the second year of production for the eight table grape vines that frame in the six main 4X8 foot raised beds in the backyard garden. Those aren't the only beds we have in the Bird Back 40 -- but it's clearly the main growing area. It's where you will find a multitude of heirloom tomato offerings -- Asian Baby Corn -- four or five different varieties of basil and we usually devote at least one bed to all things Bush Beans.

I knew from the outset that I was going to get some production off the eight table grape vines that the wife that is Venus and I planted during the 2010 bare root season. Little did I know -- however -- that the mockingbirds would savor the vast majority of the crop. Despite the addition of Scare Tape, a Scare Crow and netting -- nothing would stop two very determined birds from stealing the vast majority of the Bird table grape crop.

Mental note: I need to spend this winter building a better mousetrap!

Arctic Jay White Nectarines & O'Henry Peaches!

But I'll tell you something about mockingbirds. They are not the most perfect of thieves. In other words, they left a smattering of Fiesta, Muscat and Diamond grapes behind. Add a smattering of table grapes to the last of the white nectarines, some tree-ripened O'Henry Peaches and a selection of strawberries and you've got yourself something special.

It's a fruit salad from your own backyard!

And there's nothing quite like the zest and zing from tree or vine-ripened fruit that some straight from your own backyard. Sure -- you can purchase the same thing in your local supermarket or perhaps a Sacramento Certified Farmer's Market. But it's just not going to compare from the selection of truly ripe, sweet, soft and fruit selections from the backyard.

Fresh Fruit Salad Anyone?

About the only thing missing this year from the Bird Back 40? A fresh selection of watermelon and cantaloupe. It's the one crop -- the one and only crop I might add -- that failed to produce this year. Make a mental note of this children: Do not plant watermelon and cantaloupe seeds in the same area as pumpkin seeds. The end result is -- you get lots of pumpkins and little else.

But we'll write about pumpkins next month. Lord knows -- we have enough to supply the general neighborhood this year. I see a slice or two of pumpkin pie, pumpkin bread and all things pumpkin in my nearby and immediate future. Give the wife that is Venus a pumpkin and she'll turn it into something that will make your taste buds quiver with excitement.

Home-Grown Table Grapes

But for now? The grapes are still producing. The mockingbirds are long gone (thank goodness) and a nice crop of Red Flame grapes are just about ready. Like just about every fruit offering in the Bird Back 40 -- the harvest is a tad late this year.

But there is a nice harvest to come just the same.