The day is gloomy, chilly, and very damp as the remnants of Harvey drift over the state. Saturday we go to breakfast then to the Farmers’ Market and have missed the past two weeks, so in spite of the gloom, we traveled in to our favorite local diner for breakfast, then on to see what the market vendors had in stock today, we were low on meats and there are many veggies that I prefer to purchase rather than grow, partly to support our local farmers and partly because when they are ready to pick, there is more than we can use.
We were then off to a department store at the nearest mall to get Jim a couple of nicer shirts and another pair of khaki pants in anticipation of our cruise that we hope will depart next Saturday, if the next hurricane doesn’t foil that plan.
Back home, the rain had stopped for a bit, so a much needed harvest was done. The 22 quart bucket was half full of jalapeños, cayennes, and large bells, half full of tomatoes, and a big bunch of second growth basil.
The tomatoes from the last harvest were removed from the freezer, peeled and cooked down into a nice thick sauce. While it was cooking down, two strings of extra large jalapeños and the cayennes were strung and hung in the south door to dry for winter use, 5 more pints of jalapeños pickled and canned. That makes a total of 31 pints of them canned so far, many more than any other year, but eldest son and Jim will eat one with most dinners for the next couple of seasons until there are more next year. Some of my poblano pepper plants ended up jalapeños and there are many more to be harvested before our first frost takes out the plants.
The tomatoes frozen today will be peeled and canned as Rotel style tomatoes tomorrow for chili this winter.
As usual, I turned to my two favorite canning books by Marissa McClellan. She is not a sponsor, but if I ever wanted a sponsor for my blog, she would be one I would seek.
I still need to find a good canning recipe for the Asian Pears. There are so many and I don’t need more jam, conserve, or chutneys, my sweet tooth has been curbed and they just don’t appeal to me anymore.
This week, the young hens have come into good production, while the old ladies have all but given up. Each day there are 10 or 11 eggs to bring in. We only use a dozen or so each week ourselves, so there are many eggs to share with friends who appreciate me raising healthy, non commercial eggs.
It is time to start the oven to cook the stuffed peppers from today’s harvest.