This is the beginning of the putting by season for the non productive winter to come. The garden has provided a lot of basil, peppers are maturing, tomatoes too. Though the peas were a bust this year and potatoes not what I was hoping, the sweet potato vines look healthy, the corn is forming ears, and we are getting enough green beans to eat a few times a week and a bit in the freezer.
Dairy free pesto for the freezer, pickled and canned jalapeños for the pantry, fire cider for cold season, oregano and basil vinegars, and shelling of field peas for ground cover and chicken treats. That was one afternoon of work, along with bunches of basil and hyssops drying for teas and cooking.
Today was our weekly Farmer’s Market visit and breakfast out. We missed both last week with our music weekend, and next weekend will be the huge street festival that happens in town, so many vendors will not even try to attend the market on Saturday. With this being the height of the season and with several of the meat vendors having recently gotten cuts back from the abattoirs, we stocked up on some meats. Peaches are in season as well as cucumbers and we came home with several pounds of peaches and a couple of pounds of pickling cucumbers. Once home, another putting by session was held.
Eight half pints of the Peach Sriracha sauce that is a hit here, and 4 pints of classic dill spears were prepped and canned. The pot used today for water bath canning only holds 7 half pints or 4 pints at a time, so one jar of Peach Sriracha sauce went into the refrigerator for use now.
Though she isn’t a sponsor and I get nothing for this recommendation, if you are a new canner, have limited space for storing, or a small family to prepare for, Marissa McClellan’s books, Food in Jars, and Canning by the Pint are priceless. The Peach Sriracha recipe is one of her jams that I blend and prepare thinner for a sauce and came from one of her books. She has a newer book on canning with sweeteners other than white sugar that I haven’t tried as I make few sweet canned items.
Right on the 20th week since hatching, one of the pullets presented us with an egg. It is a Welsummer egg, reddish brown but not as dark as I had hoped they would be. All 4 of the Welsummers have bright red combs and wattles, so we should start seeing eggs from all of them soon. The Buff Orpingtons will probably not lay for another month.
Pullet eggs are so cute compared to the mature hen’s eggs.
Earlier this spring, I bought a pound of raw fawn colored alpaca locks from one of the local vendors. This week, I spun a bobbin of it and a bobbin of some chocolate brown alpaca roving that had been given to me a year or so ago, and plied them into more than 200 yards of light fingering weight pure alpaca yarn, pictured in the header. I think it will be knit into a hat and fingerless mitts for the shop, but maybe it will just be sold or traded, especially as more is currently being spun.