Let the canning begin

What we are lacking in eggs, we are making up for in tomatoes.  There are several bags in the freezer awaiting sauce and I just brought in this bucket full.

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There are many more buckets full that will ripen over the next few weeks.  Tomorrow will be dedicated to a large pot of pasta sauce making and canning.  Salsa will utilize the next bucketful.  The tomatillos are beginning to fill out as well and I will begin making tomatillo sauce and green salsa soon too.

My peppers are not all the varieties that I intended to grow.  There may not be jalapenos to can, but mammoth jalapenos will go into the salsas.

Last weekend was the 75th annual Newport Agricultural Fair and one of the vendors was selling heirloom seed, so I picked up a handful of varieties that I haven’t grown of peppers and tomatoes, plus a few other seed.  And I entered a raffle to win 20 packets of seed.

The last big harvest of cucumbers were made into 5 more pints of dill pickles.

Most of the squash are dying back and a few got so large while we had a houseful of guests last weekend that the chickens got a bonus.  We are still getting a few for sauteed squash and squash casseroles.

The nesting boxes are closed off for the second night, after chasing broody hen off of one of them and taking the eggs inside.  She is again sitting in front of the barrier on the floor of the coop.  I may have to take more diligent methods to break her so she will begin laying again.

It is about time to get some fall seed in the ground if we are to hope for any harvest.  I hope to build a deeper box to put some of the fall greens in with hopes of extending the harvest season by covering it with clear plastic once the first frost is threatened.

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