The bulk of my time with the garden in Autumn decline is to spin on my spindles.
Knit on a project I can’t share yet, as it is a gift.
Cook at home. When you want Lasagna and it makes way too much for two, get creative. If Stouffers can do it, so can I.
One for the oven, three for the freezer to be enjoyed on other nights. Made with local cheese, my pasta sauce.
Re-reading for about the 10th time my favorite book that recenters me each time I read it and reinforces my belief in buy local, eat local, grow it yourself if you can.
Take walks at the pond, there is always something new to see. The wildfowl have been absent for the summer, but there was a pair of ducks, an 18″ long garter snake, the usual plethora of turtles, and lovely light play in the woods.
One of these causes seasonal allergies, one does not, do you know which?
We had decided to vote absentee ballot this year due to the pandemic, but today when they came, we drove them straight to the county seat unopened and voted early in person.
No crowd, no line, two masked workers behind a shield wall, so safe and no chance that our ballot would be dismissed for whatever reason. Then we got home to find an article from Forbes on how the Trump Campaign is actively considering how to bypass the results if he doesn’t win. What happened to free and fair elections in this country? What will happen to this country?
It is clear and crisp, cool enough for a light wool in the mornings and evenings, and a light long sleeved shirt when working outdoors during the day. This is my favorite time of the year, after it cools off, but before it gets cold.
The Asian Pear Marmalade was made yesterday afternoon. It took forever to cook to jam consistency, but it is thick and a beautiful golden color. The 3 pounds of pears and an orange, filled 4 half pints plus a quarter pint jar with just enough left over to enjoy warm on a biscuit remaining from Friday night’s dinner.
Last week, I began a ferment of some of the small Eggplants that I had gotten at the Farmer’s Market. It has been sitting on the back of the counter all week with the ferment weight and ferment lid, all covered with a small towel. I hadn’t even peeked at it all week and decided to check it this morning. What a gorgeous color it turned and the ferment is so good. I have to thank a local friend for introducing me to fermented eggplant many years ago, and a distant online friend for reminding me of it now that I ferment so many good foods. I bought zesty salad mix and radishes at the Farmer’s market yesterday and a block of goat milk Feta cheese last week. I think a salad with those items and some of the eggplant and a tomato if I can find a ripe one will be a nice addition to dinner tonight.
As soon as the morning sun and wind dry the garden leaves, I will pick beans and any other produce ready to come in for the freezer. Soon, the remaining beans will be left to mature and dry to save for planting next year. I have planted this variety for a couple of years and they perform very well here. Last year I didn’t save the seed and had to purchase seed, but bean seed is so easy to save. When the peas start producing, I will harvest to enjoy and also let them mature and dry for saving. Some packages of seed I use have so many seed in them that the package will last two or three years, and some seed is so tiny and difficult to save, I just purchase when I need more. I suspect I will have volunteer tomatillo all over the place next year and have in the past, dug them and relocated them where I wanted them to grow.
Since my newest spindle arrived during the week, I have been spinning mostly on it to get used to it’s size and weight and because when it spins, the wood grain of the figured Bigleaf Maple makes the most interesting concentric circles, very mesmerizing. This is the second turtle of fiber on it. It would hold a lot, but I am trying to keep the colors of the braid consistent enough that the plied yarn will be similar to the first half of the braid that I finished last month.
The posts including my obsession with canning will end and we will eat fresh until frost and then start digging in to the larder. The Natural Foods store did have pears, and Valencia oranges, so as soon as we got home from hubby’s appointment and the curbside pickup, I pared, cored, and sliced the pears; quartered, seeded, and sliced an orange and cooked the marmalade down to 5 half pints of my favorite jam. It may taste a bit different as these were firm Barletts, not the Asian Pears I usually use, but I will have some on the shelves for winter. As these won’t go anywhere (i.e. to Son 1 or daughter’s homes), I used the reuseable lids. One thing I don’t like about them is you don’t get the satisfying pop to know they are sealed. You have to wait for them to be totally cool, remove the band, and lift them by the lid to see if they successfully sealed. And you don’t want to use the permanent marker used on the metal ones to label the top of the jar. Instead, I will use small pieces of freezer tape to label them.
While we were in town for the appointment and curbside pickup, I was going to get a fermenting book from the library. They have been open inside for a month or 6 weeks with limited number of people at a time and safety precautions so I didn’t bother to check the website. There has been a significant spike in COVID cases on campus and town is in shutting down mode again. The library only has curbside pickup, but I hadn’t pre-arranged to get the book. Fast food restaurants with drive-through service have again closed their dining rooms with service only in the drive up window, which is all we use anyway. Another small business that has a sister business in town has closed and their stock moved to the sister business that is both ice cream shop and gift shop. I suspect we will see more of that and more food places close for good as it gets too cold to eat on their patios and sidewalk tables. The town had closed one street that has several restaurants flanking it and erected canopies with tables to accommodate them and they gave up 5 or 6 parking spaces in the alley near the Farmer’s Market for the same purpose. It will soon be too cold for people to sit out there to eat and the tables with umbrellas on College Ave will be taken in for winter. This is going to hurt these businesses again. The University is fighting to try and stay open until Thanksgiving to close and finish the semester virtually and online exams. Their plan was to reassess the situation if their quarantine room availability dropped below 50%. It is down to 31% and so they are moving students living on campus in one dorm to other dorms, giving them a housing rebate for having to move and freeing up 70 more rooms in an effort to stay open. The problem is the off campus students that go to classes on campus and return into the community and the limits COVID has caused to their dining facilities sending students to local restaurants and fast food locations to get food and the virus is spreading in the town and surrounding communities.
A long time ago, seems like a different lifetime, I worked with a very diverse group of folks, some of whom were excellent cooks, all older than me, many having already raised their families as we were just beginning. Recipes were often shared, even school staff cookbooks made. Several of the recipes became go to recipes for our growing family, a meatloaf recipe, pizza or calzone dough, and a faux lasagna. The meatloaf has evolved slightly, but is still used, now in small amounts or made into several and frozen except for the one cooked. The dough made about once a week. The faux lasagna went into the file after no cook lasagna noodles were introduced, but lasagna makes too much for just the two of us. One of the purchases I make from the Natural Foods store are really good egg noodles, the pasta from the faux lasagna. I had an 8 oz fresh mozzarella from the Farmer’s Market, bought a carton of cottage cheese from the village store, and made a quick pasta sauce from the tomatoes on the kitchen window sill, along with some of our garlic, onions, basil, oregano, thyme, and rosemary and without having the recipe in my file anymore, it was recreated as well as I could from memory. I had Parmesan and there are still a few eggs from the molting hens. It doesn’t come off quite like lasagna, but it is rich, cheesy, with good sauce and an under an hour meatless meal. I quite enjoyed it, hubby ate it, but would have preferred real lasagna. He never complains, but I can tell when he thinks it is a repeatable meal. He has left over goulash and rice for lunch today and I have a serving of the casserole. We will both be happy.
As seniors we always get a flu shot, usually in mid to late October. We are wondering if we should get one now, but then worry that it won’t still be effective through the entire flu season. I guess a call to our primary care physician’s office is in order to get their opinion. We have no reason to go anywhere for the next few days until Farmer’s Market preorder pick up so we will hunker down safely here at home. The annual HVAC service is scheduled this afternoon. I am glad we have a walk out basement so the technician can enter and leave through that door and I can deal with the paperwork on the porch. We don’t want people coming into the house unnecessarily as the virus spreads through our rural community as well.
I am thinking and worrying a lot about my online friends and two young cousins on the west coast in the midst of the wildfires. One I know has had to evacuate and others are hoping they won’t, but dealing with thick smoke and ash. The cooler temperatures and predicted rainfall can’t come soon enough for them.
Stay safe everyone. I see more and more cartoons wishing 2020 adieu. It has not been a good year.
After I posted yesterday, I went down and put the new belt on the mower deck being very careful not to get it twisted and to follow the installation diagram. The engine started right up, I pulled out of the garage, engaged the mower, got about halfway around the front yard once and it ate the new belt. Something must be misaligned, a pulley, unlevel deck, something. So I pulled out the gas push mower to finish the front and mow a path to the chicken coop, yard hydrant, and garden. It hasn’t been started since April and it wouldn’t start. I thought I was going to dislocate my shoulder trying to get it running. Finally, I pulled the new line trimmer down, weed whacked the paths to the coop, hydrant, and garden and came in totally frustrated. A call to the local reliable repair shop to see if they worked on that brand of riding mower and they do, so the trailer was hooked up, the mower loaded and since we were headed there anyway, put the push mower on the trailer too and delivered them to be checked out, adjusted, and hopefully repaired without costing us a month’s retirement installment. Until they are returned, I will just keep paths whacked to the cars, the coop, and the garden.
We are due more rain today and tomorrow, but since the weather is cooling off, hopefully the grass won’t grow so much it can’t easily be mowed.
The reuseable lids arrived yesterday. I have placed an order at the Natural foods store and put pears on the list. If they have any, I will make my marmalade. If not, I will check the Farmer’s Market again on Saturday when I go to pick up my pre-ordered goods. I am still hopeful that since pears are a fall fruit that I will find some variety to use. I have moved some dry goods to old salsa jars and empty tins to free up a few more of the half pint size jars and with the ones still in the basement and a handful of quarter pint sized ones, I have enough for a couple batches of jam or marmalade, and enough pints for another batch of diced tomatoes or pasta sauce. I have combined some quarts of brined jalapenos to half gallons, so I can use quarts for tomatoes too. There are still a dozen wide mouth pints on the shelves as well, so there are enough jars and lids to finish the season’s canning. The beans from the other night added 3 more gallon bags loosely filled so they don’t become an unusable block of blanched beans in the freezer. I wish there was a more environmentally friendly way to store the frozen peas, beans, and corn. A sandwich size container is just about the right size for the two of us for a meal, maybe I should buy a stock of that size container that can be put in the dishwasher and reused year after year. I tried glass jars a couple of years ago, but you have to pack the beans or peas in water and risk jar breakage in the freezer.
Signs of summer fading away.
Wish we could share this out west.Autumn Joy in bloom.One Stella amidst the the faded Calendula which has generously self seeded there.Enough Zinnias for a tiny bathroom vase.Zinnias with ragged leaves and fading blossoms.
The garden is winding down, the flowers are fading, the leaves on the trees are dull and on our walk last night we could see the beginnings of color change and thistles blown.
Blown thistles and cockleburrs against the reflection on the pond.
Soon walks will require layers and starts before, not after dinner as the days shorten, the nights lengthen. And the seasons move on as we continue to distance from family and friends. Stay safe everyone.
My day started earlier than I wanted due to an ailing pup, and not being able to go back to sleep after dealing with him, but it got me up to see the sun rising, the fog lifting, chores and breakfast done in time to peel, chop, cook, and can the basket of tomatoes before hubby was up. The basket minus a couple of slicers that were slightly green on the crown were all used and it made 7 pints of plain diced tomatoes to be used however needed in the coming months. Only 6 pints fit in the canner, so the 7th was put in a wide mouth jar with a storage lid and will go in the refrigerator to be used in some recipe in the next week. If I only need half, the other half will be frozen until it is needed. As I began this post, the lids are popping indicating the seal. Since my lovely SIL sent me the lids, I have canned 4 dozen jars of goodness and I still await the delivery of the reuseable ones I ordered. Tracking shows they should be here on Wednesday, so I have a break of at least a couple mornings before there are enough tomatoes or tomatillos to process. I am almost through my jars as well, though there are wide mouth pints that can be used if needed. There are some half pints being used for storage that can be switched to other containers if needed.
The shelves await the cooling tomatoes. They are deep enough to hold 3 or 4 jars front to back depending on the size of the jars. I will save enough jars for a batch of pear marmalade if I can get the pears, and a small batch of ground cherry jam if they produce before frost. Tomatoes and tomatillos after available jars are exhausted, will be blanched and frozen. Peppers are dried, frozen, and brined in quart or half gallon jars and there are plenty to get through this season. Other than peppers, the remaining tomatoes ripening and the tomatillos, the only other items growing are beans and peas which are used fresh and blanched and frozen. The paltry few carrots that germinated can stay in the garden until needed. Any spinach or lettuce used fresh until frost kills them off. It has been a good garden season. As the weather cools, I will finally make the final box or boxes and will spend the milder winter days doing more maintenance in the garden. It was fairly easy to manage this year but would be easier if I was more consistent with the use of cardboard under the edges and between the boxes and if something other than old hay was in the paths. Maybe now that I have an easy to use line trimmer, I should just let grass grow and keep it mowed short, though wood chip mulch would be better. I may rent a small wood chipper to grind the corn and sunflower stalks to help them break down. If I do, there are plenty of fallen branches that could be chipped for mulch.
Hours later:
The belt has been returned, the new one picked up. The cucumber vines are pulled, planting #2 of beans were picked clean and pulled and #3 provided a generous harvest to blanch and freeze this evening along with enough for tonight’s dinner with our corn and our last cucumber.
Tomatillos will be blanched and frozen, Jalapenos brined, there are a couple more Thai peppers somewhere in the midst of the beans, I guess they will show up when the beans are washed for the pot. A few more tomatoes to finish ripening on the sill, if I leave them on the vines, the birds peck holes in them. Some of the slicers will be eaten, some frozen with the paste tomatoes for winter use.
I didn’t quite finish the mittens last night, I quit before I was done. The top is being closed in, the thumb will be finished, it is less than an hour’s work to be done.
Stay safe, if you are in the middle of the country, find your parkas and hope the snow is light and quickly gone for another month or so. It is getting delightfully cool at night, but still hot during the daytime. We should have 5 or 6 more weeks before first frost.
Late last summer, we purchased me a large stainless steel water bath canner with basket rack. The rack is supposed to hang on the rim of the pot to load and unload, but the handles are a joke, they take up jar space, don’t hold the rack steady to load without tipping, and won’t stay upright so you can grab them when the canning batch is done. I have considered just removing them. When we got it, I decided I didn’t need all of the other stock pots that vary in size enough to nest with the largest one large enough for canning quarter pints and half pints. It will do a few pints if I don’t use the steamer basket to hold them off the bottom of the pot. I need to find a 10 inch round cake cooking rack to put in the bottom of it. I listed a couple of the stock pots with the deep and shallow steamer baskets and lids and someone said they wanted to buy them, but then didn’t show up twice at our meeting place, so I gave up. Now I’m glad they didn’t sell. I use the largest and smallest stock pots frequently when canning. If I have a big stock pot of sauce to can or want to use quarts, the huge canner is used.
Last year when I was helping out at Son 1’s to help them move, I mentioned the difficulty of picking the apples and pears. They asked me if I had a picking basket and I had no idea what they meant. Later that trip, they showed up with an extension handle picking basket as a gift for me.
That basket and the canning tools are the tools of summer, used only then and stored away for another year.
I did pick the apples yesterday afternoon, using my picking basket, there weren’t many and they were a sorry looking lot, but I brought them in, washed, cut, cooked, and canned before preparing dinner.
They added 5 pints of thick unsweetened applesauce to the larder. There are two left from last year and an open jar was in the refrigerator that had an additional half cup or so added to it as it didn’t all fit in the pint jars. We finished the open jar with dinner last night.
This morning, when I got up, I pulled out a pound of the frozen tomatillos to begin to thaw, went out and picked the rest of the ripe grapes, and while it was still cool this morning, made two batches of jam and canned them using the quarter pint jars I bought for lids before my SIL so generously mailed me 4 dozen. First up was Tomatillo/Lime/Jalapeno jam. It is good on a Charcuterie tray, as a glaze on pork, meatloaf, or spread on a burger (meat or veggie). There are 7 quarter pints to add to the shelf. While it was canning, the grapes that were frozen were thawed and added to the fresh ones and cooked for juice to make Concord Grape Jelly. The Folly Mill that gets used only a couple of times a year, to remove the skins from the cooked apples for applesauce and the skins and seeds from the grapes was pulled off the drying rack and the grape juice extracted. The jars for canning it were put in the canner to sterilize and heat up and the sugar and pectin added to the juice to cook into jelly. That also ended up being 7 quarter pints.
Quarter pints of jams and jellies are a good size as we don’t use a lot, it is good gift giving size, and they get used up before I tire of the flavor and switch to another one from the supply.
Late yesterday, I emailed the reuseable jar lid company and asked when I could expect my order to ship. They originally said up to 2 weeks. I had received 3 identical emails telling me they had plenty and they would ship in approximately two weeks from order date. Yesterday was 2 1/2 weeks. I got an email back saying they would ship today and this morning, received an email that they have shipped. I still have 2 unopened boxes of lids from my SIL, one open one, plus a couple of boxes of wide mouth unopened. I should be in good shape to await the shipment. Right now, there is nothing awaiting canning. When another half pound of tomatillos ripen, I will make salsa. More tomatoes are turning pink then red and more tomatoes will be processed. Peppers are loving the cooler nights and the Thai peppers are beginning to turn red, the Jalapenos producing for brining, dicing and freezing, and when some ripen red with the Seranos that need to ripen red, Sriracha style sauce will be fermented. Tomorrow and Saturday will be cooler, so I will work at closing down parts of the garden, preparing a bed for garlic, while continuing to harvest what the garden will give.
are better than one, sometimes one is enough. Hubby and I have a standing joke as senior moments set in and between us we remember a word, event, or help with a thought lost in the telling. When we were newly in our relationship, he claimed I had no sense of humor as I would just roll my eyes at his jokes. I couldn’t then and still can’t remember punch lines of jokes to retell them. Over the years, I have gotten better at infusing an occasional one liner into a conversation. He is the intellect, I am the practical sense one.
As I have been processing tomatoes into various sauces, if there aren’t enough at one time, they often are frozen. When taken out of the freezer and plopped into a sink of water, the skins come right off and they can be chopped on a block and dumped into the pot. If they are fresh off the vine or the window sill, they are cored, scored with an X on the blossom end and boiling water is poured over them. When they are cool enough to handle, the skins come right off, but to chop them loses a lot of juice that I don’t want to lose. I have tried dicing them in the palm of my hand over the pot, but that isn’t ideal either. This morning, I had an Ah-Ha moment. I poured the water off the pot of tomatoes and as I peeled them, I dropped them back in the pot whole or in half if they were large. Tucked between the stove and the countertop is a metal bench scraper I use to scoop diced veggies into a pan, scrap dough that sticks to the board, even cut blocks of cheese. It is a versatile, regularly used tool. Since the stock pot is flat on the bottom as they have to be for my smooth top stove, the bench scraper made a perfect in the pot tomato dicer.
Diced as fine as I want, no juice lost, perfect solution. I wonder why I didn’t think of it sooner.
The tomatoes from the window sill and the ones harvested this morning put 5 more pints of pasta sauce on the pantry shelf. The jalapenos picked this morning were diced and frozen in a silicone bag for chili and casseroles, the last of the cucumbers are fermenting, and enough green beans from planting number two which is reaching it’s end to serve with dinner tonight. Planting 3 is full of blooms, so beans will continue for a few more weeks.
Not as much on the shelves as last year, but more to can and they are beginning to look like something has been done. If I had canned all the pickles instead of quick brine and ferment, both of those shelves would be full of just pickles. Instead, an entire shelf of the refrigerator is full of pickles too. Most of those will go to Son 1’s family and we will eat the refrigerated ones for months.
I began some more clean up of the garden this morning, but after two cool mostly wet days, it got too hot, too humid, too fast this morning. The asparagus tops are fading, so I am going to cut them back and hope it helps the remaining tomatoes to ripen. The cucumber vines are going to be pulled and chopped and probably the second planting bean plants as well. All of that vegetable matter will be added to the compost pile for next spring’s compost and I need to get a quick sprouting green cover in several of the beds to overwinter them. The peas are several inches tall and I still haven’t strung trellis line on the poles I set when I planted them. We are looking forward to having more fresh peas and more to freeze.
The new battery operated line trimmer was a very good purchase. I got all the way around the house, gardens, coop, and vineyard on half a charge. I still need to do the well head, the culverts, and the lower yard hydrant, maybe when it cools off later this afternoon.
There is still plenty to do in the gardens and yard. After trimming, I realized how weedy the day lily bed had gotten, so a few minutes were spent pulling the smart weed, grass, lambs quarters, and a pig weed from the bed, all tossed to the chickens with the tomato skins and cucumber and bean ends. The yard needs to be mowed again, but I need a cooler day to tackle that job.
I’m off to pick my few apples in hopes of a batch of applesauce to add to the remaining couple of jars from last year.
September is usually winding down month on canning, but there are so many green tomatoes on the vines, that tomatoes will still be canned; the grapes are finally ripening, so grape jelly is still to be made; the ground cherries are just beginning to bloom so jam from them will be prepared; there are so many Tomatillos forming and blooms still developing that some will be made into green salsa, some frozen or canned in halves. Usually September is Asian Pear marmalade and applesauce time. I went out Sunday afternoon to check the ripeness of the Asian Pears, and they are gone, every last one of them from the top to the bottom. There are few apples, maybe one small batch of sauce. Because of a later frost, there weren’t a lot of pears or apples, but certainly enough to make a few batches. I don’t know what happened, I have gotten so many pears in the past that I have shared them, pressed them into cider, made the marmalade and pear sauce. Not this year. I will buy enough at the Farmer’s Market to make one batch of marmalade, that is my favorite jam, and enough apples to make a canner full of applesauce jars. This wasn’t a fruit year in our gardens.
It was fall like temperatures and very rainy yesterday. I had submitted orders to Eat’s Natural Foods and to Tractor supply for curbside pick up of some groceries for us and feed for all the critters. On Sunday, I sold the monster Stihl line trimmer on Craigslist after wearing myself out trying to start it and then daughter who brought her kiddos over for a masked socially distanced visit also tried. It started once and cut out. I was tired of fighting with the Herculean task of using the professional sized monster, so we had ordered a mid sized Stihl battery powered one and the larger battery, that was to be picked up too. When daughter and grands came over, granddaughter presented me with a pair of new socks that she insisted her Mom get for me because they were definitely ones that according to her “Mommom will love.” They are adorned with gourds and down the side is written, “Oh my gourd ness.” For you NP. As I dressed to go out in the cool rain, I donned my new socks.
Yesterday I posted my start photo for the Jenkins monthly spinning challenge, I had started knitting mittens with some of the yarn spun last month. I will be spinning the same fibers, to finish the Shetland/silk braid and work on through the blue Tunis.
About 3 inches into the mitten cuffs, I decided the yarn was just too fine for mitten weight fabric, so I “frogged” them and rewound the yarn, began again holding two strands together to get a better weight. That meant I was going to need at least that much more yarn to make them, so last night I challenged myself to spin heavier yarn on my heaviest spindle. It won’t be counted in the challenge, but will be knit into the mittens. I think it may be heavy enough, I hope.
I will finish this spindle full and another and ply them to see. I am not usually very successful with this spindle except to ply finer yarns as it is heavier than I prefer and my yarn singles tend to break if I get any yarn weight on it. So far I am doing okay with a heavier spin. Time will tell.
I made a difficult decision about Cabin Crafted Etsy Shop. I am paying personal property tax on equipment and stock and with no craft shows upcoming due to Covid, paying relisting fees on Etsy, as I have a fair size stock that is just sitting with no income. All yarn, knits, and weaves in my shop were drastically marked down to materials cost with no markup for labor. I need to move the stock I have made and then decide whether Cabin Crafted as a cottage business is going to continue on or close up and just knit and make soap for my family and me, or for friends that make specific requests. I enjoy the process and even setting up for events, but the times are tough right now.
Stay safe everyone. with the University in town opening two weeks ago, cases of Covid had soared, from 5 to nearly 200 cases just on campus in those two weeks. They are even on the rise in our very rural county as folks work and shop in the town. We are back in full isolation with only curbside pick up of necessary goods.
Another month is drawing to an end. As the month has progress, so has my spinning for the monthly Jenkins spindle challenge. The challenge only requires 25 grams, only slightly more than 3/4 ounce to be spun in the month. I have spun along, spinning several samples that I had, they are good to carry in the car with my tiniest spindle; I worked on some Tunis roving that I purchased that is a nice blue with variation from light to darker; and I worked on a 5 ounce braid of Shetland blended with Bombyx in a color blend called Elderberry. That fiber is so smooth and soft and spins very fine.
During the month, you post 4 check in photos of your progress, then a final photo taken on a scale to show how much you spun. I stretched out my check ins this month, posting my 4th and my scale today. I had spun about half of the braid of Elderberry and I wanted to ply it.
My total for the month was 129.54 grams, the ball of Shetland/Bombyx has a small doggie tennis ball wrapped inside that weighs 20.8 grams, so it has to be subtracted from the total on the scale.
After lunch, I started plying that ball on my wheel, figuring it would wait until next month when I finished the braid to fill the bobbin. I was so wrong. I barely got it all on the bobbin, then wound it off on the Niddy Noddy to measure how many yard it made. As I said, it is only about half of the braid. The finished yarn was 24 WPI, very fine, the skein is under 2 ounces and there are 489 yards in the skein.
It is gorgeous and I still have 2 1/2 ounces left to spin. I am going to end up with over 1000 yards of this yarn. And the kicker is, I don’t knit with lace weight yarn. I guess when the rest is spun, the skeins will go in my shop. It will take me all of next month to finish spinning that braid.
The morning harvest had lots of beans, a few peppers, 1 tomato, 2 cucumbers. As I was doing dinner prep, I blanched and froze two more gallon bags of beans, plus cooked some to go with our dinner and set aside a bag to take to daughter tomorrow. The third planting of beans are blooming, but beans aren’t forming quite yet, so we will have beans in the freezer and lots more to enjoy.
The morning began foggy. It is always interesting to look out the back and not see the next ridge and then later, it is visible again.
Yesterday’s tomatoes, became today’s pizza sauce. I still don’t have the lids I ordered, still can’t purchase anything but wide mouth ones locally, but I grabbed the 8 regular mouth ones I found on new jars in the basement and made pizza sauce. I tripled the recipe which says it makes 2 half pint jars, but from experience, I know it makes more than that, so I put 8 half pint jars in the biggest stockpot with the strainer basket, that is all that will fit and all the lids I had. It was set to boil to sterilize the jars and later can them and I poured boiling water over the scored and cored tomatoes in two batches. Once one batch was peeled, cored, and diced, the seasoning was added and it started cooking down as I added the second batch of diced tomatoes. When it is a rough sauce, thick enough for pizza, it is ladled into the jars, sealed, and put in the water bath to can.
The sauce filled the 8 jars and there was a pint left, so it was put in a wide mouth pint with a new lid and it will go in the freezer with the pasta sauce, peas, and beans.
I will make pasta sauce from the remaining tomatoes that are harvested this season, there were several more turning pink that I saw when I went out to let the hens out this morning.
As I write this, I hear the satisfying pop of sealing lids on the counter in the kitchen. There will be 15 half pint jars on the shelves and the pint in the freezer. With the quarter pint that went into the freezer with the last batch, that is more than enough for a pizza a week for the next year.
The Tomatillos from yesterday, though enough for a batch of sauce, were frozen until I get more lids. Son 1 likes the Tomatillo/Jalapeno sauce as green salsa, so I will probably can it for him to use, the first batch will provide enough for my cooking needs. As the Tomatillos are producing prolifically now and will until a frost, I will probably make a batch of Tomatillo Pepper jam which is a good substitute for a barbeque glaze or as a condiment on a Charcuterie plate. Then any more after that will just be frozen for soup or canned halves in quart jars for the same purpose. They can be added to chili or pozole.
Yesterday morning, I took stock of the dry goods in the house, consolidated jars, washed a dishwasher full of dusty jars, and made a list of pastas, soups, rice, and cereals that can be bought in larger quantities and stored so that we will have to make fewer trips to town if Covid increases here or if we have a bad winter. We will make a large grocery run this week and then keep a close eye on the daily reports on both the virus and the weather. I worry a bit that so much has been frozen with the hurricane that is about to slam Texas or Louisiana with current tracking showing it may turn east after landfall and hit us with some wind and rain next week. We don’t have a generator to keep the freezer going. If I were to plan this house again, the water catchment system that was to be used to water livestock we never got, would be exchanged for a whole house generator that would at least keep the freezer, refrigerator, and well pump going during power outages. Though I don’t like canned vegetables, if I could get lids, the pasta sauce in the freezer could be thawed, boiled, and canned. First we couldn’t get toilet paper, flour, and yeast. Now you can’t get canning lids. I have never canned pasta sauce in wide mouth jars, and usually use pints, but I might can it in wide mouth pints, and if I can get my hands on a dozen regular mouth lids, I could do quarts, I have plenty of jars.
The garden continues to provide. Last night I opened a jar of last year’s applesauce and noted it was canned on 9/19/2019, so it is only a few short weeks until the fruit on the trees is ready to harvest and make into fruit sauces and jams.
Cabin Crafted 