I finally shredded the three remaining cabbages from the earlier harvest. They were salted, rubbed and tightly packed in two clean quart wide mouth jars. Two quarts of kraut are fermenting on the kitchen counter.
The tomatoes from the other day and an apron full of paste tomatoes harvested today were chopped, seasoned, and made into 4 pints of tomato sauce and a quart and a half of marinara sauce. The tomato sauce was canned and is cooling on the counter. The marinara sauce is earmarked for a huge lasagna that I will make on Wednesday when we have a house full of 9 people. The lasagna will be served up with a salad of Farmers’ Market lettuce, our cucumbers, beets, and onions. If there is a slicer tomato ripe, it will also be added to the salad. Lasagna is generally well received and will feed many at one time.
The hens are beginning to lay more eggs each day. We are back to getting 4 or 5 each day. With 7 laying hens, I am hoping that we will start again getting half a dozen each day. It will be Thanksgiving before this spring’s chicks begin to lay.
I love this time of year, with the fresh produce, fresh eggs, and flowers. It is a lovely few months to savor each year.
In a few more weeks we will be harvesting Asian pears and cooking apples. With jars of chutney left from last year’s harvest, most of the apples will be made into sauce. Some of the pears will become Ginger Pear Conserve and the ones not eaten fresh will be made into sauce as well.