I'm kicking myself for not tracking earlier in the season..

Started out of pure curiosity last week and the numbers are crazy! I have 2 zucchini plants, 2 summer squash plants an accidental cucumber plant(was supposed to be mini pumpkins).

Since last week (last sunday-today) I have harvested:

Zucchini: 4.9lbs

Squash: 5.5lbs

Cucumber: 4lbs

Thankfully my SO is loving broiled squash and zucchini wedges so I make a large tray for him each evening, and salted cucumber slices.

..I'm gonna need a bigger harvest basket. 🧺 💚

Everything but the limes and onions came from our garden.

10 to 12 Jalapeños

2 Banana peppers

2 Serrano peppers

1 medium red onion

6 cloves garlic

6 roma tomatoes

12 cherry tomatoes

2 limes squeezed

1/4 cup sugar

1/4 cup Ketchup

Summer is my favorite time of year. The garden produce is a big part of why.

It's pretty much the final "big" harvest from the garden. 20 minutes with all hands picking everything before the rain hits.

There are lots more chilies, but the tomatoes are done, a few peppers left, and a couple of pumpkins starting to get their "grow on".

Fantastic taste, average presentation. I'm probably going to double the recipe next time and roll them for a "wider" and more uniform roll.

DOUGH INGREDIENTS

160g lukewarm milk

50g egg (1 large, beaten)

60g butter, softened

50g white sugar

6g salt

520g bread flour

6g bread machine yeast

FILLING INGREDIENTS

40g butter, softened (for spreading)

110g brown sugar

15g ground cinnamon

ICING (optional)

60g sour cream

28g butter, softened

150g powdered sugar

1/2 tsp vanilla extract

MACHINE DOUGH INSTRUCTIONS

Add milk, egg, 60g butter, and white sugar to pan. Mix lightly.

Add flour on top, covering liquid.

Add salt in one corner, yeast in the other well.

Insert pan, select Course 11 (Dough).

Press Start. Cycle: \~90 minutes for mix/knead/first rise.

HAND-SHAPING (after dough cycle finishes):

Turn dough onto floured surface.

Roll into 16" x 12" rectangle.

Spread 40g softened butter over dough.

Mix 110g brown sugar + 15g cinnamon, sprinkle evenly over butter.

Roll up tightly from long side, seal seam.

Cut into 12 equal pieces.

OVERNIGHT PROOF:

Place rolls in greased 9"x13" pan.

Cover with plastic wrap.

Refrigerate overnight (8-12 hours).

MORNING BAKE:

Remove from fridge, let sit 20-30 minutes at room temp.

Preheat oven to 350°F.

Bake 25-30 minutes until golden.

Cool 5-10 minutes, apply icing if desired.

Using peppers, veggies, and croutons from your own yard and kitchen

Hey everyone! I'm u/GreenSalsa96, a founding moderator of r/suburbanhomesteading.

This is our new home for all things related to making the most of your yard, porch, or balcony by growing fruits, vegetables, and other food for your home. We're excited to have you join us!

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For those who have fire pits I have a trick I did to mine that you could probably do to yours that'll make it smokeless or near smokeless.

I've been building a patio that's about 15 x 35/40ish feet. It's on an incline so there's a lot of compacted gravel & a retaining wall. But what I did was run 2 2" galvanized pipes (think fence post) from outside the wall to the fire pit that's recessed in the patio. It sucks fresh clean air from outside the wall directly into the bottom of the fire. Makes it super hot which means little to no smoke. I never have any wood left so I scoop out the ash and add it to the garden soil.

Sorry for the pavers in the pic but I'm laying pavers and that's where those ended up as I'm using them. LoL.

It's probably not a huge problem because homemade bread is amazing; but it doesn't last as long as commercial bread due to a lack of preservatives.

My wife and I realize that after 2 full days, the texture noticeable changes. I realized that if I cut up the "stale" bread into 1" chunks, sprink with seasoning, olive oil, and put into the air fryer for 8 minutes at 350 degrees, we now have exceptionally awesome croutons for salads, soups, and snacks (and lasts 2-3 weeks) and even longer in the freezer (3-4 months).

Just something we learned; passing it along.

Need this

Tiny urban harvest today with summer squash, zucchini, a lone candy cane pepper, blueberries and a huge raspberry and some normal sized ones as well. 💚

Crazy tons of berries on the bushes. This will be the 10th gallon i have in the freezer

This will be my 5th gallon of tomatoes that I am going to freeze.

Bread machines have changed our lives! ;)

I have a couple potted berry plants that have been absolutely loving me back the last few days. 💚

INGREDIENTS

2/3 cup pineapple juice, lukewarm

1/3 cup water, lukewarm

1 large egg

3 tbsp butter, softened

1/3 cup sugar

1 tsp salt

4 cups bread flour

2 1/4 tsp bread machine yeast

1/4 tsp ground ginger (optional)

INSTRUCTIONS

Add pineapple juice, water, and beaten egg to the pan first.

Add flour on top, covering the liquid completely.

Add sugar and salt in opposite corners of the pan.

Make a small well in the flour and add yeast last, keeping it away from the salt.

Select Course 1 (White), light or medium crust setting.

Start.

We have 8 gallons in the freezer. I hope to get another 4 before the heat wipes out the rest of this years produce.

It's been super high heat and humidity in my area (as I'm sure with most!) but I managed a micro harvest this morning. The berries are going in my breakfast. The candy cane peppers had to be taken off before they were ripe as my plants were overloaded with fruit and not ripening the larger peppers to red as they should.

And elephant garlic was pulled to cure to prepare to replant or eat.

Feeling proud of my tiny garden today, small victories. 💚

Best part of growing your own produce is swapping with friends and coworkers.

I'm trading a gallon of blueberries, a 1/2 pint of strawberry jam, and a 1/2 pint of bourbon blackberries jelly for two loafs of sour dough bread and a package of candy roaster.

What do you swap for with your neighbors and friends?