Tags

, , ,

One week back from van life, and things are busy around here.  It’s that time of the year when everything starts to ripen at once, and all you do is process and preserve for a few weeks.  Every time I step into the garden, something else is ready to harvest.

Vegetables

This week we’ve been dealing with apples.  I had decided I was only going to do one batch of apple butter and leave it at that.  But last night, at 11 p.m., I just couldn’t help myself.  I processed the rest of the mushy apples that Will had juiced for cider into two more large bowls of apple puree.  I have a problem.  I hate seeing good food go to waste.  Everyone gets a jar of apple butter for Christmas this year!  Hurrah!

Big shout out to my awesome food mill.  Couldn't have done it without you.

Big shout out to my awesome food mill. Couldn’t have done it without you.

More and more tomatoes are turning red on the vine everyday.  I need another bowlful yet to do a batch of spaghetti sauce, which is fine because I kinda have my hands full with apple sauce at the moment. 

P1040364Strangely enough, we still have Swiss Chard that’s good to eat.  The very first garden we planted at our house was in June of 2005.  We had bought the house but didn’t take possession until mid-July, so we got permission to go over and plant the garden.  My mom’s friend gave us her left over seeds, and one of the seed packets was Swiss Chard.  I had never eaten this stuff before, but it look pretty on the package so away we planted.  Now it’s my fave.  I steam it until it’s slightly wilted, then tossed with olive oil and vinegar.  So delicious.  You can eat it fresh too, but it’s so much tastier when steamed. 

P1040371Have a great weekend, everyone!

 

 

Advertisements