The cruise obviously did not happen. We are safely in our Virginia mountains, not at sea. We will use our credit to try again in the spring when we are out of hurricane season. Since we are home, we took advantage to make a short trip to Meadows of Dan to supply with Bent Mountain cabbages, Virginia apples, and Ashe County cheeses from the Poor Farmers Market. This was done after our morning trip to our local Farmers Market yesterday.
Each day we try to take a brisk walk to improve our stamina and help both of us shed a few pounds. Yesterday was a home football game, bringing thousands of extra people into the small town, making traffic miserable, especially as the main bypass road around the town is in the midst of construction, repaving great sections and a new interchange at the campus. This has made travel even more miserable. With no place to park on football days, we missed our walk yesterday but enjoyed getting away from it.
The apples purchased yesterday were processed today to make two batches, a total of 15 pints of spiced applesauce. It is cooling from the canner to be labelled tomorrow and added to the shelves in the basement for our winter enjoyment.
Two of the cabbages were slated for kraut. One of our favorite winter dishes is pork chops seared then topped with applesauce and sauerkraut and slow cooked in the dutch over.
Two half gallon jars are fermenting on the counter. If I can stir up another wide mouth half gallon, the third cabbage may also become sauerkraut as one of these jars will be packed in pints or quarts and given to eldest son and his family once it is fully fermented.
Tomorrow, a couple of flats of jars will be purchased for another prep of salsa and an attempt at making Asian Pear Butter. Once that is done, the fading tomatoes will be pulled and that bed seeded with a cover crop. The peppers are being allowed to ripen to red before making a batch of Sriracha style sauce and for drying to use in enchilada sauce this winter. The corn stalks are about to be pulled for fall decoration, the fall radishes and turnips pulled for salads and kimchee. The sweet potatoes will be left until the first frost is threatened, then dug.
The young hens are now giving us 9 to 12 eggs each day. The old hens have all but quit laying and some appear to be beginning to molt. They have had a good life and will be humanely killed soon to be stew chickens.
On the craft front, I have spun little since I returned from the retreat, but I have been working on designing a fingerless mitt pattern. I think I have gotten it all figured out and written up. Here is a peek of the finished mitt.
They should soon be in the shop.