The vivid emerald green of spring is fading to a drab green with highlights of yellow and red leaves mostly on the weedy shrub and weed trees, but the Sycamores are yellowing, several trees are shedding leaves already. Putting by is also a sign of impending Autumn season and that has been a task multiple days a week for the past several weeks. Some days it takes many hours and produces quantities of goodies to be enjoyed over the cold, non productive months. Some days a small batch or two of a sauce or jam are made. This morning, the Tomatillos gathered over a couple of days were made into 5 half pints of simmer sauce with the recipe from Canning by the Pint, one of Mellisa McClellan’s books. Some of those recipes are followed to the letter, others are a jumping off point for me as was today when I added several ground Jalapenos to the recipe to kick up the spice level of the sauce.
After lunch, more grapes were picked, giving me enough for another batch of grape jelly from our grapes. That recipe is from Food in Jars, another of her books. It is a low sugar recipe compared to the one on the pectin box, using 3 cups of sugar to 4 cups of juice and requiring about 20 minutes to cook, rather than the 7 cups of sugar to 5 cups of juice and the couple of minutes of cook time. I would rather spend the time and have jelly that tastes like grape, not sugar. The remaining grapes will be left for the resident critters that roam our farm at night.
It is very satisfying to hear the lids pop to seal after they are set on the towel to cool.
The pollinators are busy today, a very hot, uncomfortable day to be out. Native bees on the sunflowers and bumblebees on the Autumn Joy.
The sunflowers are Hopi Dye Seed and I hope to harvest a flower or two to try dying some wool with them. Behind them and on the edge of the Tomatillo bed are mixed sunflowers, some Mammoth, some Bronze, and one smaller flowered variety that produces masses of 6″ flowers per stalk. They are great for cut flowers for the table. Most are the typical golden yellow but one yellow variety produced lemon yellow blooms.
Most of the sunflower heads will be cut off when mature and some given to the chickens to peck the seed, others hung from the wild bird feeder pole for them to enjoy this winter. This year was a good year for sunflowers.
Unless I purchase a box of tomatoes, canning season is drawing to a close for me. I will make a couple of small batches of Asian Pear Orange Marmalade and will can the remaining Tomatillos whole as they mature. The apples are too small to make applesauce but will be pressed for cider and maybe a batch of cider vinegar made. Maybe when apples start appearing fresh at the Farmers’ Market, I will make one canning of applesauce.