Safe Shopping

Except for two quick stops at the fabric store for mask fabric, I haven’t been in a big box store since March. After the spread seemed minimal in our region, I did begin going back to the grocer for the items I can’t get curbside at our local natural foods store, but that was mainly because the grocer had few curbside slots and I could never get one. Now the students are back in town and though there are signs on every building door, sandwich board signs on the sidewalks, and flashing electric message signs at both ends of “downtown” reminding students and year round residents to wear masks and practice social distancing, there are far too many who don’t. Most everyone in the grocer is wearing a mask, but often improperly or putting it on only to go through check out, or wearing a face shield without a mask, so we did a major non perishable run early in the week and will try to get curbside delivery slots in the future when we need to shop again, now that they have more of them.

The safer shopping sites are the local natural foods store and though I try to use their curbside delivery as much as possible, I have gone in the store a few times during slow hours. To help reduce the virus spread, you have to get an employee to fill any bulk item and herb/spice items you need, so they prefer pre-ordering, even if you elect to go in the store to pick up the items. I feel they are still a “safe” place. Right after the stay at home order was put in place, the Farmer’s Market closed for a while, but with some of the phases lifted, they are open and trying to control the volume in the market at one time. They have put crowd barrier fencing around the market and have someone who monitors the exits and entrance to keep the number of people inside at or below 50 customers plus the vendors. It is an outdoor market. There are chalk arrows drawn to try to direct traffic and the first hour is for pick up of pre-orders only. A couple of the vendors that I shop don’t have pre-order option that I have found and sometimes I’m not sure what I want until I see what is available on their signboard or in their bins to make my decision. As a result, I can’t use the early hour and try to get there just as it ends. I have suggested a senior citizen’s hour, or to let those of us who are over 70 to shop during the pre-order pick up hour, because if you pre-order, your items are separated and held aside for you so it doesn’t really matter when you go. This morning, in spite of it raining from Laura passing through, there was already a line of about a dozen people waiting to enter when we got there. I stood in the light rain in my raincoat and waited my turn. Once inside, there were too many people not heeding the arrows and walking between stands or around them, going out the entrance, and just standing in the walk through aisles, not walking on through. It no longer felt safe to me. I don’t want to lose that option, but I may have to either let it go or use only the pre-order and not shop the vendors that don’t do it.

As we were driving back out of town, there were huge groups of students, standing close together, some without masks, waiting to get in some of the restaurants that serve breakfast. Hubby and I have a bet on how long it will be before the University has to go back to online classes only and the local public schools shut their doors and become virtual again. We wonder if the opening of schools across the state will throw us back to a Phase 1 lock down.

I did treat myself to a bouquet of fresh flowers along with my veggies, cheese, butter, and sausage.

Small batches

Because we are senior citizens and just the two of us in the household, the garden is planned to provide for us and not a lot of extra. But providing for us includes not just eating fresh food, but freezing some vegetables and canning others. Toward this goal, I discovered Marisa McClellan’s books on canning in small batches. Typically, most of the canning I do is done in pints and half pints and since we can’t eat a dozen each of several different jams and jellies, her recipes that make only a few half pint jars each are perfect and provide variety.

The exception is usually pasta and pizza sauces. Generally I save tomatoes until there are enough for a full pot, but it usually still canned in pints. Yes, I did use quarts a few days ago when I thawed and canned the pints that were in the freezer, but that is rare. I will use some quarts for tomatillos or jalapenos that go to Son 1, but rarely for our pantry shelves.

This morning, I noticed that the tomatoes that I was gathering on the kitchen window sill needed to be used and was faced with just freezing them, peeling and coring them and then freezing them, or just going ahead and making a batch of something that could be canned. It was just about 2 1/2 pounds of peeled, cored, and diced tomatoes, so not but about a quart’s worth. I decided that I would just make a small batch of pasta sauce. I had used the pint that was in the freezer, the one that evolves when I use less than a pint or make a batch that is more than the jars ready to can, but not enough for another jar. When the freezer jar is full, it is pretty layers of leftover sauce and then it becomes the next jar to use and is thawed in a saucepan with whatever additions I want to add for that meal.

The tomatoes cooked down to rough sauce consistency, made two pints with a new layer to add to last night’s leftover. The biggest stock pot with a silicone pad in the bottom instead of the deep steamer is tall enough for pint jars, though it only holds 4 or 5 safely. The big canner pot takes so long to heat up it isn’t worth using for only a couple pints or half pints. They were canned, just two lonely pints, but the satisfying pop that signaled they sealed means two more for the pantry shelf while I wait for more tomatoes to ripen.

I guess you can call me a southern woman, I was born and raised in Virginia. I am southern enough for some traditional foods like black eyed peas, collards, and grits, but not southern enough for corn bread without a little sugar in the batter, I detest overcooked vegetables with fat back in the pot, and I can’t tolerate sweet tea. One traditional food I do like, but rarely get is fried green tomatoes. This morning as I was picking a couple more tomatoes to add to the sauce that I was prepping, I plucked a medium sized green tomato and made myself 4 slices of fried green tomato with my breakfast.

I still have not received a shipping notice for the reuseable canning lids, but a friend offered me a box which I declined because of having just bought the flat of 4 ounce jars the same day, but then in today’s mail, an angel sent me 4 dozen brand new regular mouth canning lids. This angel is my SIL, she is an avid canner, far more canning than I do. There was the sweetest note saying she noted back in March that lids and jars were hard to come by, started a quest that found them on Amazon at a price gouging price, then landed a windfall. As she was finishing up about 300 jars of her canning, she shared some of hers with me. I now have enough to finish any canning I will get done this season. I know she must read this blog or she wouldn’t have known my need, so thank you, you are the sweetest.

Winding down

Another month is drawing to an end. As the month has progress, so has my spinning for the monthly Jenkins spindle challenge. The challenge only requires 25 grams, only slightly more than 3/4 ounce to be spun in the month. I have spun along, spinning several samples that I had, they are good to carry in the car with my tiniest spindle; I worked on some Tunis roving that I purchased that is a nice blue with variation from light to darker; and I worked on a 5 ounce braid of Shetland blended with Bombyx in a color blend called Elderberry. That fiber is so smooth and soft and spins very fine.

During the month, you post 4 check in photos of your progress, then a final photo taken on a scale to show how much you spun. I stretched out my check ins this month, posting my 4th and my scale today. I had spun about half of the braid of Elderberry and I wanted to ply it.

My total for the month was 129.54 grams, the ball of Shetland/Bombyx has a small doggie tennis ball wrapped inside that weighs 20.8 grams, so it has to be subtracted from the total on the scale.

After lunch, I started plying that ball on my wheel, figuring it would wait until next month when I finished the braid to fill the bobbin. I was so wrong. I barely got it all on the bobbin, then wound it off on the Niddy Noddy to measure how many yard it made. As I said, it is only about half of the braid. The finished yarn was 24 WPI, very fine, the skein is under 2 ounces and there are 489 yards in the skein.

It is gorgeous and I still have 2 1/2 ounces left to spin. I am going to end up with over 1000 yards of this yarn. And the kicker is, I don’t knit with lace weight yarn. I guess when the rest is spun, the skeins will go in my shop. It will take me all of next month to finish spinning that braid.

The morning harvest had lots of beans, a few peppers, 1 tomato, 2 cucumbers. As I was doing dinner prep, I blanched and froze two more gallon bags of beans, plus cooked some to go with our dinner and set aside a bag to take to daughter tomorrow. The third planting of beans are blooming, but beans aren’t forming quite yet, so we will have beans in the freezer and lots more to enjoy.

The morning began foggy. It is always interesting to look out the back and not see the next ridge and then later, it is visible again.

Stay safe everyone.