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July 9, 2012

Preserving picks from the garden

By TEDDYE SNELL Staff Writer

Gardening season in this area is at its peak, and with it comes what one local resident refers to as “garden fever.”

Pam Moore, director of the Institute for Native Justice, grows a plethora of vegetables in her back yard, and while she dreads the labor of canning, she simply can’t help herself.

“I called it garden fever,” said Moore. “Every year, I swear to myself I’m not going to the trouble of canning, and every year, I end up doing it, anyway.”

While many gardeners preserve their harvests of tomatoes, okra, beans and such, Moore’s talents lie on the creative side.

“I’m working on a sweet/hot jalapeno jelly, and I also make a garlic jelly,” she said.

Moore’s garden staples include tomatoes, zucchini and peppers, as well as fresh herbs.

“I lost my first round of tomato plants to aphids this year,” said Moore. “I’ve never had that happen; now, I have a second round of tomato plants down, and they’ll be the late harvest. One thing’s for sure, though: I can grow peppers.”

Moore takes daily neighborhood walks, and recently noticed a nearby peach tree laden with fruit.

“This tree is just full of peaches, and a lot of them are falling to the ground,” said Moore. “I plan on asking them if they’d allow me to pick some, because if they’re not used, the family will have a huge fly problem. If they let me take the peaches, I’m going to experiment with a Vidalia onion and peach salsa. I think it sounds terrific.”

 

 

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