Harvest
Today I finally feel back to normal after my acquaintance with the bug we brought home from vacation last week. I haven’t been in my studio since early august and today would have been a great day to get some art done but it’s fall, which means harvest time.
I planted 30 tomato plants this year. I’m not sure what I was thinking but that’s a lot of tomatoes. I froze 16 quarts of pureed tomatoes for making spaghetti sauce and chile and canned 9 pints of homemade salsa today. As you can see there are still more tomatoes on the counter and the plants are just warming up. I’ve probably got another 6 weeks to go. What the heck am I going to do with all of these?
I also have more cucumbers and squash than I know what to do with. I’ll make zuchinni bread with the zukes but does anyone have any idea what to do with those flying saucer looking squash in the bowl in the back of the picture (called patty pan I believe)? They seem to be multiplying rapidly.
To stem the tide of the cucumbers I yanked 2 of the plants out of the ground this weekend. Their fruit wasn’t the best, they had a 1 day shelf life and they were in the way. The squash better behave or they’re next.
My green beans had stopped producing before I left on vacation but now they are back again making more. So today I canned 2 pints of dilly beans (this isn’t actually the recipe I use but close). These are the best – spicy dill pickled green beans – yum!
I also made my second huge pot of vegetable soup this evening from my garden veggies and froze most of it for a nice treat this winter.
I also picked (and ate) and froze (and then ate in smoothies) 2-3 quarts of raspberries. The raspberries are just getting going so I’ll probably get 4-5 quarts a week until we have a hard frost. I’m looking forward to some raspberry pies and lots of smoothies this winter.
And with my free time I went to the farmer’s market and bought a box of western slope peaches (grown near Grand Junction Colorado). I cut up and froze a few (a gallon bag) for smoothies but it barely made a dent. They will only last a week so I need to make some jam and freeze a bunch more before they go bad.
Tomorrow I hope to return to the studio although I suspect I’ll be back to freezing and canning again next weekend. I feel like a squirrel hiding nuts.
Posted by Lisa in: Diversions











