Sunday, August 11, 2019
Wednesday, August 7, 2019
Thursday, August 1, 2019
Just a quick list to try and record most of what I've done this spring/summer before I forget:
- Cheese - approximately 20 lbs hard storing cheese. I'm not counting chèvre or other soft cheeses because those get eaten right away. Some of the hard cheese has been given or traded away, but I still have about 12 pounds in vacuum sealed 1-pound packages in the small fridge.
- Salsa - about 6 quarts. Really want to make more but I broke my fancy expensive blender canister. by leaving a spoon in it. Frustrating because I have plenty of ingredients for another 6 quarts right now, and I'm not sure what I can do with all those tomatoes instead, without a blender.
- Plum butter - on the stove right now. A friend invited me to get plums from her tree, which is nice because we don't have any this year. I don't know what kind of plums these are - small, round, red, and sweet fresh but very tart when cooked down and pureed. I had to add quite a bit of sugar. The tree itself is gorgeous; very tall, and the leaves are as purple as the plums. Making about 8 pints, which is probably more than we can use. I would prefer to dehydrate, but these plums are clingstone, and when I try to pit them they turn to mush in my hands. I am dehydrating one load whole, pits and all, just as an experiment. But so far they've been in the dehydrator three days and no signs of getting dry enough yet.
- Pickles - two gallons kosher dills
- Six loaves zucchini bread in the freezer. I use James Beard's recipe (with less sugar) and its delicious and it freezes beautifully. However that only used up two zucchinis and they're six more on the kitchen table.
-Eight quarts frozen raspberries, two gallons frozen strawberries, 1 gallon frozen blueberries. Theres still time for more blueberries, and of course blackberry season is just starting. I want to lay in several more gallons of berries.
- ICE CREAM! good way to use up extra milk and eggs. I borrowed an ice cream maker from the Gleaner's Pantry and make two quarts of raspberry ice cream, and two quarts of rhubarb-vanilla (my rhubarb plant is still going strong). That reminds me -
- 5 bottles rhubarb wine. I tasted it when I bottled it and it was pretty decent. Hoping the bottled stuff turns out well after a few more months.
James Beard's Zucchini Bread
I reduce the sugar and oil both. by about 1/3, without ill effects.
Posted by Aimee at 5:30 PM
Tuesday, July 30, 2019
Thursday, June 20, 2019
Sunday, May 26, 2019
This handsome bench, along with another just like it, was my present to Homero. They were made by a local artisan - a guy who would probably find that title pretentious. Beautiful workmanship. They are all joined, made without nails.
Nopales and cebollitas
Posted by Aimee at 2:18 AM
Saturday, May 18, 2019
Spring finally sprang, and we’ve had a few weeks of beautiful weather. The grass grew all at once, the trees blossomed, and the rhubarb plant went wild.
Sunday, April 14, 2019
Posted by Aimee at 3:05 PM
Monday, April 8, 2019
Tuesday, March 26, 2019
Sunday, March 24, 2019
Saturday, March 23, 2019
The turkeys have finally started laying. I guess it took them a long time to settle down, after their repeated escapes and the traumatic process of catching them - traumatic for both the birds and for us. These mixed-breed birds are large, strong, excellent flyers, and very wild. I sustained several nasty scratches trying to catch them, including a six inch one across my cheek and jaw that I thought was going to scar.
Thursday, February 28, 2019
These are our new turkeys. A neighbor was selling off her entire menagerie, and we got these pretty mixed breed ladies. She said they were layers, and went broody, but they haven’t laid any eggs here yet. They spent the first couple weeks locked up in the coop, and then we let them out into the barnyard. I always prefer to let my poultry free range if possible.
Tuesday, February 12, 2019
It’s a repeat of 2017 - snow up to the roof. This picture actually taken yesterday; it snowed more overnight. It’s been snowing on and off for a week. It’s still snowing right now. Or at least I think it is - the wind is high, so maybe it’s just blowing the same snow around. It’s hard to tell.
Tuesday, February 5, 2019