The Zen Hen and The Honey Bee Farm

Pineapple likes and dislikes

Likes
Full Sun
Temperatures between 60 and 90°F
Deep weekly watering
Well draining soil (I use a mix compost and perlite)
Regular application of Compost or well balanced fertilizer
Patience (they will take a minimum of 18 months to develop fruit, 2 years is the average here for me in Tampa Bay, FL)

Dislikes
Sustained temperatures below 60° F (slow growth) My plants survived being outdoors for 8+ hours at 27°F this Winter but they looked rough for quite a while afterwards!
Waterlogged soil
Too much shade
Impatient people commenting that they aren’t worth the effort to grow
Racoons 🦝

Brahminy, the flower pot snake, the blind snake or Indotyphlops braminus… whichever name you call her by, she’s a beauty. I love finding them in my garden beds hunting for termites and ants.

Mulch is amazingly helpful!

It prevents water runoff and evaporation keeping roots evenly moist helping hold soil nutrients and water in place where your plants can use them.
Mulch suppresses weeds that use up both water and nutrients.
It also shades and cools root systems helping to extend your growing season by reducing plant stress due to fluctuating extreme soil temperatures in both Summer and Winter

Eat a snack, be a snack, grow a garden…the trifecta of millennials 💗🍑

Sandhill Crane 💗

Priceless.... I've never purchased a tomato or a peach from a store, stand or market that tasted as good as homegrown. That's all the motivation I would need to start planting 🥰

Bread and Butter Pickles
Makes 4 pint Jars

Cucumbers (yes, smaller cucumbers are best for pickles. They are less bitter, less seedy and firmer) You can also use a small pickling type cucumber. You’ll need about 3 pounds or enough to top off your jars

Brine: (Mix together and heat until boiling)
White Vinegar or Apple Cider Vinegar 2 cups
Water 1 cup
Sugar 1.5 cups
Fennel 1 teaspoon
Turmeric 1 teaspoon
Celery Salt 1 teaspoon
Whole Mustard Seed 1 teaspoon
Salt 1 teaspoon
Ground Clove 1/8 teaspoon
Calcium chloride aka pickle crisp 1/8 teaspoon

Into the jars
2 grape leaves
1/3 medium onion sliced
Cucumbers to fill jar

Dill Pickles

Makes 4 pint Jars
Brine (mix together and heat until boiling)
White Vinegar 2 cups
Water 1.5 cups
Salt 2 Tablespoons
Sugar or honey 1 tablespoon *optional doesn’t make them sweet, but takes the sharp edge off of the vinegar if you prefer
Calcium chloride aka pickle crisp 1/8 teaspoon

Into the jars
2 grape leaves
Lots of fresh Dill
Cucumbers to fill jars

*alternatives to grape leaves
Raspberry, Blackberry, horseradish, Oak or Bay Leaves

Start with hot clean canning jars.
Fill, clean rims, place lids and rings (finger tip tight),
Add jars to a pot of boiling water with a tray at the bottom. Water should cover the jars by at least two inches
Once the water is boiling again, start your timer.
When time is up, remove jars and allow to cool completely
Remove the rings
Check the jars to make sure they are concave and sealed
Label, Date and Store for up to 2 years

Note any unsealed jars can be stored in the fridge and should be eaten within a couple of months.

I used Pint Jars for this recipe and am at sea level so the hot water bath processing time is 10 minutes. If you live at elevation or using a different sized canning jar adjustments may need to be made on processing time

Whilst we are on the topic of things that start with a P and end with S

Refrigerator Bloody Mary Pickles:

Cucumbers to fill Quart Jar cut however you like
2 Grape Leaves
2 Smashed Garlic Cloves
1 Jalapeño (optional)
1-2 tablespoons Horseradish paste or prepared
Small handful fresh dill
Small handful fresh celery leaves
1/2 to 1 teaspoon salt to taste
1/2 teaspoon Worcestershire
1 tablespoon honey
1/4 teaspoon Old Bay
1/4 teaspoon Tajin
1 Tiny pinch of Calcium Chloride aka Pickle
Crisp

Fill remaining empty space of jar 1/2 of the way with tomato juice, V8 or Bloody Mary mix

Fill last 1/2 of empty space with vinegar of choice OR 1/4 vinegar plus 1/4 Aji mirin

Refrigerate for 48 hours before eating. Store in fridge and eat within 2 months 🥒💗

Crunchier, Crispier Pickle Tips:

Start with Fresh Cucumbers and keep cold until making your pickles

Soak them in ice water for 30 minutes prior to use

Cut off Blossom End

Add Tannins in the form of grape or raspberry leaves

Add Calcium Cloride aka Pickle Crisp

Make them Refrigerator Pickles or

If hot water bath canning, low
Temperature Pasturize at 180-185 instead of using high heat to can

I love Cucumbers 🥒 I made pickles today. I’ll post my absolute favorite, super flavorful pickle recipe tomorrow when they are ready to eat ☺️