It is the dark days. The quiet time, the resting time. The goats are pregnant - most but hopefully not all of them - and lie around munching their cud and avoiding the rain and the mud. The pigs spend their time rooting around in the mud, looking for a bit of beet or a squash or something they might have missed from breakfast. They are just growing, growing bigger and ever closer to their date with the butcher sometime in February. The chickens huddle up in the hayloft, laying their few winter eggs inaccessibly between the bales.
And we, the people, spend as little time out in the barnyard as possible, to tell the truth. It hasn't been awful, the weather, but it hasn't been nice, either. It's par for the course Pacific Northwest January weather - wet, windy, and grey. Nice weather for watching movies and reading books, not nice weather for trimming goat hooves or fixing fences. Not that those tasks can be put off forever, of course. Just until... just until... well, maybe next week.
Because of the gleaner's pantry, it is always preserving season around here. Lately we have been getting a ton of apples. Last week I brought home a dozen bags of assorted varieties of organic apples. First I made four quarts of applesauce, then I noticed that we already have an awful lot of applesauce that we aren't eating in the cupboard. So I broke out the dehydrator. It has five trays, and can hold about a dozen thinly sliced apples. Then it tales about six or eight hours to dry them the way I like them, so dry they are crispy. The dehydrator has been going for three days straight, and we have three gallon-sized ziplocks full of apple rings in the snack drawer. The kitchen smells great.
There's nothing much on the immediate horizon. The goats aren't due to give birth until late March. Holidays are over, no big celebrations coming up until Easter. My birthday is next week, but it isn't a landmark birthday (46) and I don't expect much of a to-do. Times like this I think I should take up knitting, or set up my studio again and try to get back into painting. Or maybe try again to journal every day. Or at the very least, do some ambitious cooking and baking.
We do have to eat some of the meat from the freezer to make room for the pork that will be coming in soon. Maybe it's time to have a party, and make a big old feast.
Thursday, January 18, 2018
Saturday, December 23, 2017
Posted by Aimee at 10:44 PM
Tuesday, December 12, 2017
Friday, December 8, 2017
Sunday, November 19, 2017
It's my turn to host Thanksgiving. The job revolves between my mom, my sister, and I, with my mom usually taking two years out of three. Just these past couple of years she has unckenched a little, and been a little bit more willing to cede the hostess role. Even as a guest, however, she still commands the menu by the simple method of bringing every single dish she would cook if she were hosting herself.
Posted by Aimee at 6:46 PM
Wednesday, November 8, 2017
Monday, October 16, 2017
Wednesday, October 11, 2017
Wednesday, October 4, 2017
Thursday, September 28, 2017
Saturday, September 23, 2017
A close up of the gear mechanism of the apple press. The girls and I had pressed about three gallons of cider today, and were only about a third of the way through the wheelbarrow full of apples, when the press broke. It always breaks in the same way - the little rod that goes through the horizontal gear and attaches it to the presser-rod breaks. Last time this happened, after I let some over enthusiastic college boys use the press, Homero fixed it by using a nail to replace the little rod. Today, that nail broke in half.
Tuesday, September 19, 2017
Friday, September 1, 2017
Tuesday, August 29, 2017
I haven't done as much preserving as I had hoped lately. This late summer season has been incredibly busy - partly for good reasons (family vacations to see once-in-a-lifetime celestial events), and partly for really sucky reasons (my dad has been extremely ill and I've flown to Arizona twice). Plus, this year Hope is entering high school and there are all sorts of orientations and meet-and-greets to attend.
All this means I haven't had time to get to the Gleaner's Pantry as much as I usually do, and therefore haven't had loads and loads of produce to can, totally aside from the question of time. However, I've done a bit here and there. Last week I made four cups of fig jam, and today I've canned three quarts of salsa.
1 Gallon dried apricots
3 gallons kosher dill pickles
1 gallon pickled green beans (lacto-fermented)
9 quarts apple-blackberry sauce
3 pints pickled beets
6 pints blackberry jam
4 cups rosemary-fig jam
11 quarts salsa ranchera
Cheesemaking doesn't count as preserving because we have to eat it fresh, but I've made some chèvre recently too. And soon we will be into apple season and I am planning to press a lot of cider. A new friend of mine lives nearby and has about twenty apple trees - enough that it makes sense to being the press to the apples rather than the apples to the press. We are going to make a day of it. And I think I will brew hard cider again this year, and that definitely counts as preserving.