7-Eleven

This year’s garden has so far been a huge success. Attila’s efforts have been rewarded. He spent hours watering and tending the garden, every single day of the week. It is now producing all sorts of wonderful things, and it looks like it will go on doing so for weeks to come.

The thing about harvesting a lot of produce, is that it must be either eaten, or preserved. The meals here are planned around the current garden offerings, but what is on the plate is a small fraction of what the garden yields. The majority of what comes out of the garden is preserved, mostly by canning, but also by freezing, and dehydrating.

The kitchen projects are at their peak. Although I am weary, it is a good kind of tired.

Friday:
Canned Liters of Garden Tomatoes
Canned 500-ml jars of Zucchini-Pineapple
Canned 500-ml jars of Salsa Verde

Saturday: (today):
Canned 500-ml jars of Cowboy Candy
Canned 500-ml jars of Pickled Serrano Peppers
Canned 500-ml jars of Coleslaw

All of the ingredients for the canning over the last few days has been from garden produce, with the exception of: two Red Peppers in the Coleslaw; Garlic in the Salsa Verde and Cowboy Candy; Onions in the Salsa Verde, Cowboy Candy, and Coleslaw; and Carrots in the Coleslaw.

Tomorrow is another intense day of food preservation for Attila and I, as more Salsa Verde will be steam canned, and the pressure canner is coming out of hibernation to can Italian Zucchini in Tomato Sauce. Also fresh Ground Cherries from the garden will be baked into squares for the coming work week.

By Tuesday there will another canning session with Tomatoes from the garden. I haven’t thought beyond that, as the next project will be based on what comes fresh from the garden and needs to be preserved.

On Friday I started working in the kitchen by 7:00 a.m., and the last canning jar was taken from the canner and placed on the counter at 11:00 p.m. Harvest season is my busiest time of year!

I am extremely grateful to be able to work in my kitchen with all this bounty.

Stay safe dear friends!

Worldly

Weather

21°C
Date: 9:00 PM EDT Saturday 12 September 2020
Condition: Mostly Cloudy
Pressure: 101.9 kPa
Tendency: Falling
Temperature: 20.8°C
Dew point: 17.5°C
Humidity: 81%
Wind: S 18 km/h
Humidex: 26
Visibility: 24 km

Quote

“To live a creative life, we must lose our fear of being wrong.”
Joseph Chilton Pearce





6 Comments

  1. Thanks Sandy, it is pretty heatlhy stuff, low in sodium, containing primarily organic garden produce. Some of the recipes are new to me, the Pickled Serrano Peppers are a new recipe this year, as is the Zucchini in Tomato Sauce. The new recipes are an unknown, we may like them, then again, we might not!
    Stay safe dear friend!

  2. Joan, all the jars of Zucchini in Tomato Sauce are stored away in the basement, except one, which is on the kitchen counter ready for a taste test, we shall see if it meets Attila’s expectations. He remembers canned Zucchini that was purchased when he was a child, we shall see if this product has any resemblance to that memory, is different in a good way, or is just not worth all the trouble, lol.
    Have a good week! Stay healthy dear friend!

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