Busy little knitter gal

The first week in November I had two people contact me and ask if I could knit them something for Christmas gifts.  Sure!  It’s what I do!

The first request for for a pair of socks.  But not just ordinary socks.  These were to be thick, chunky, lounging-on-the-couch-by-the-fire-reading-a-book kind of socks.  I had just the yarn in mind, and it was in a color that he was sure his wife would love.  I got her shoe size and then I was off to figure out how to make these socks.

I have a sock pattern.  But it is for a worsted weight yarn.  So I was going to have to make some adjustments.  And the pattern, though trusty and reliable, is very…meh.  It’s got a basic rib on the cuff and that’s all there is to it.  I wanted these socks to be more than just functional, I wanted them to be beautiful, too.  So I decided to add a cable knit down the front of the leg.  And although this photo does not do these socks justice, they turned out pretty awesome, if I am allowed to say so myself and pat myself on the back just a bit.

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Both of my stepdaughters cooed over these socks while I was knitting them (“Just so you know, I wear lots of socks,” one of them not-so-subtly said), so as soon as I finished them up, I made sure to contact my client so I could get the socks to him as quickly as possible–I had a feeling the socks might disappear if I held onto them too long.  Now I am working on a second pair for the not-so-subtle hinting stepdaughter…and her sister will receive a pair later.  And eventually I’ll make a pair for myself.  They are sooooo snuggly warm and soft!

This same client also wants me to knit him a pair of mittens.  He is my best repeat customer (the mittens will make 4 items I’ve knit for him)!  Gotta love happy customers!

The same week the sock request came in I had a request for a knitted bag.  A woman at the gym apparently really likes my bags and so her boyfriend’s mother contacted me.  We worked out a custom design and color scheme and I got to work.  We went back and forth on a few swatches with different colors of yarn until we found just the right match.  I think it turned out really well and I really love the hummingbird brooch.  The colors of the brooch work perfectly with the green and purple of the bag.  They were obviously meant to be together.  I hope she loves it.

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My final commissioned project is one that I really love.  It’s not really obvious in the photo, but the black yarn has a little bit of sparkly silver thread in it, so it adds another layer of depth and texture to the bag.  And it is because of that silver thread in the yarn that the brooch works so well with this bag.  Without it, I’m not sure I would have chosen to use it.  I hope its owner loves it as much as I do.  I think she will.

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On some of my earlier bags, I sewed buttons onto the corners of the bags as my little signature.  But for some of the bags I have used old broken brooches or other old, unused jewelry that has been neglected and potentially destined for the landfill.  This allows them to be repurposed and given new life.  I like that.  It’s the farmgal way–to use what you have and to make use of something old, breathing new life into it again.  And this now gives me a reason to poke around in thrift stores.  Who knows what kind of old gems are out there waiting to be given a second chance at life!

 

Blueberry cake donuts with lemon icing– baked, not fried

I’ll post the recipe later this week, but holy cow, these are absolutely terrible!  Don’t even bother trying to make them and certainly don’t blame me if you make them and eat 4 of them just so your significant other doesn’t find them and discover how terrible they are, too…

Recipe is here.

How to dry brine a turkey

I love love love Thanksgiving.  It is my favorite holiday.  And I am hosting this year, both friends and family, so we’re expecting a nice crowd of about 8.  But who knows?  If I see anyone in the neighborhood up for adoption Thursday, I might drag them along for our Thanksgiving ride, too (we play Scattergories after dinner–it’s so much fun!).

Since I love to cook, this is absolutely my holiday.  And I prep well in advance so that I don’t get too stressed out on Turkey Day.  I began my preparations on Sunday, FIVE days before Thanksgiving (one can never be too prepared).  I found my Thanksgiving menus from the past 3 years along with my list of To-Do and When, and created my Thanksgiving Timeline of Preparations.  And since I have a vegan friend joining us for the big day, nearly everything is vegan.  Here’s the menu of what I’m making:

Non-vegan:  Turkey with gravy  /  cheese log

Vegan:  gravy  /  ‘Thanksgiving’ rolls  /  pumpkin pie  /  mashed potatoes  /  corn casserole  /  curried fruit  /  sweet potato casserole  /  roasted carrots & parsnips  /  French cornbread dressing  /  chocolate hazelnut-blueberry pie  /  mulled apple cider

Stepdaughter # 2 is bringing chocolate pie, coconut cream pie, cranberry sauce (from a Harry Potter cookbook, no less), and a sweet potato & apple dish.

THAT’S A LOT OF FOOD!

And in case you’re curious, here’s my what my Thanksgiving Timeline of Preparations looks like:

Sunday:

  1. toast hazelnuts & skin.  chop.  toast pecans. chop.
  2. make vegan pumpkin pie–from scratch–& video
  3. start sourdough starter
  4. make curried fruit topping
  5. make vegan pie crust for chocolate hazelnut pie

Monday:

  1. make French cornbread
  2. make turkey rub
  3. roast garlic
  4. make sweet potato casserole topping
  5. make herb/spice mix for ‘Thanksgiving’ rolls

Tuesday:

  1. brine turkey & make video
  2. grate cheese for cheese log
  3. bake sweet potatoes in skin
  4. cut & toast French cornbread
  5. mix together dry ingredients for chocolate hazelnut pie

Wednesday:

  1. slice / steam carrots & parsnips
  2. make chocolate hazelnut pie
  3. assemble curried fruit
  4. assemble sweet potato casserole
  5. prep corn casserole
  6. prep dressing
  7. make sourdough roll dough (bread maker)

Thursday:

  1. make ‘Thanksgiving’ roll dough (bread maker)
  2. bake curried fruit
  3. roast carrots & parsnips
  4. roast turkey
  5. bake sweet potatoes  / corn casserole  / dressing
  6. bake rolls (Dutch oven & solar oven &/or in kitchen)
  7. mulled apple cider (Crock Pot)
  8. pressure cook potatoes
  9. make gravies

Wednesday night will probably be my most ‘stressful’ night in part because I will work Wednesday afternoon and I teach barre that evening.  So by the time I get home & showered, it will be quite late to begin some of the prep.  But the good news in all this is if it doesn’t get done on Wednesday night, it will just happen on Thursday.  And Thursday won’t be all that crazy, despite the long list of things I have to do.  The turkey will take up the largest chunk of time, and while it cooks I can prep other things.  Then while the turkey rests, I’ll bake the casseroles and such.  Should be a fairly relaxed day, all things considered.

Now, about that turkey.  I prepared my turkey this afternoon with a rub and dry brine.  I had a near turklamity while bagging the turkey, and you can witness the look of horror on my face when I thought I was about to lose it.  If you want the rub recipe, it will be posted here.  And here’s the video:

Homemade pumpkin pie–totally from scratch!

I’ve been radio silent for a couple of weeks–other priorities have taken my time away from videos and blogging.  Such is life, I suppose.  This is the last week of the CSA and then I’ll have a bit of a break.  We had a really good season, but I am looking forward to focusing on other things for a few months.  Videos will continue throughout the winter, but may be more sporadic–who knows?

But I’ve got two, count ’em TWO, videos specifically tailored to Thanksgiving this week.  This is the first installment, which walks you through how to make a pumpkin pie, completely from scratch:  from pumpkin to pie.  And you know what?  It’s really not that hard!  Sure, it’s more time-consuming than opening a can of pumpkin puree, but this is better.   Waaaaaaaay better than pumpkin from a can!

The second video will show you how to dry brine a turkey.  Never tried it?  Well, you should!  I think this will be my go-to turkey preparation for Thanksgiving forevermore.  Look for that video tomorrow!

Winter squash & black beluga lentils make some fine Halloween veggie burgers

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I’m not going to wax poetic about these veggie burgers.  I’ll let them speak for themselves.  But I WILL say that you ought to give them a try.  I really dressed mine up with the chipotle & dried cranberry coleslaw I made to go with them, as well as some dill pickle, Swiss chard or beet greens, fresh tomato slices and some candied jalapenos (they are so good!) that my friend made this summer.  I’ll post the recipe soon!  Til then, here’s a crazy Halloween video, with plenty of outakes at the end, on how to make the burgers and slaw.

Upcoming recipe: winter squash & beluga lentil burgers + chipotle coleslaw

What’s the point of this post?  To get you excited about next week’s CSA share and help you prep your pantry & fridge for items on this coming week’s tremendously exciting menu!

It is winter squash season, so we’ll be getting a different winter squash every week.  This week we got ‘Fairy’ winter squash, which I have yet to use, but I plan to make good use of it this weekend.  Next week we’ll try another variety (maybe ‘Lower Salmon’ or ‘Kabocha’) and I’ll put it to use in this veggie burger recipe with some black beluga lentils.  So what’s on the menu?

Winter squash & beluga lentil veggie burgers with homemade hamburger buns.  Chipotle coleslaw.  Roasted baby carrots & baby beets.

I don’t know about you, but I am EXCITED about this upcoming meal.  And if all goes according to plan, we’ll get most of the ingredients with next week’s share.  Nearly all of the remaining ingredients we’ve gotten in previous shares, which means nearly 100% of this meal will be made with locally sourced ingredients.  Yay!  Wanna make these burgers?  And/or the coleslaw?  Here’s what you’ll need:

For the burgers:

Winter squash (this & next week’s share)

black beluga lentils (next week’s share) -OR- other lentils/pulses/grain of your choice

smoked Monterrey Jack cheese –OR-cheese of your choice

parsley (this week’s share)

thyme

onion (recent shares)

oatmeal

eggs

cornmeal

For the coleslaw:

cabbage (next week’s share)

celeriac, also known as celery root (next week’s share)

carrots (recent shares & next week’s share)

watermelon radish (this week’s share & next week for those who didn’t get theirs)

dried cranberries

chipotle pepper (dried or canned in adobo sauce)

I’m really hopeful we get everything we order so I can make this meal.  If we don’t, oh well, that’s how the baby beets roll this time of year in Montana.  I’m also hoping to acquire some arugula in next week’s share to serve on top of the burgers, along with some sliced tomatoes that we got in this week’s share.  And I’ll make some chipotle mayo to slather on the buns as well.  Of course, I’ll make a video to show you how to throw it all together, too!  It will be fun!  ‘Til next week, dream of warm winter squash-based meals!

 

 

 

Lentil Sausage Bake

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Early this afternoon I took a look in the pantry and was uninspired.  “What am I going to do for dinner tonight?” I thought.  While working through the rest of the afternoon, I let this little conundrum roll around in the back of my head.  Inspiration usually hits me if I just let my subconscious work like it’s wont to do.  And it did not let me down.

I have a shload of lentils in the pantry, which is where I wanted to start my dinner theme.  How could I incorporate lentils into tonight’s dinner but not have it be the overwhelming flavor?  (Don’t get me wrong, I love lentils, but I was not in the mood today for a lentil-heavy dish like a dal or something like that.)  My subconscious said, “Add sausage.”  Hubby would certainly like that, so I plucked a 1 pound package of bulk sausage from the freezer to thaw.

Side note: The bulk pork sausage is from the half hog hubby and I bought earlier this year.  Our local butcher makes incredible breakfast sausage, and I use it in all sorts of dishes, not just fried up with eggs and pancakes for breakfast.

What else was in my pantry?  Ah, I just bought some sweet potatoes the other day.  I love sweet potatoes, and they are such a nutritious addition to a meal.  I cooked the lentils and roasted the sweet potatoes early on, once I decided they were going to star in the meal.  Then I let my brain finish assembling the ingredients into something delicious.  I have a ton of chopped, frozen kale in the freezer from the CSA this summer.  Things were beginning to solidify in my head.  Onion.  I would definitely need some onion.

When I began cooking dinner, I wasn’t exactly sure where I would end up, but I figured I would wing it and make it work out one way or another.  That’s just how I roll in the kitchen.  I ended up tossing in a few herbs–thyme, rosemary, and some homemade garlic powder.  And that was it.  It came together nicely and hubby was pretty stoked at how good everything tasted together.  We both agreed that it was the perfect meal for a chilly evening.  It was something like peasant food, we decided.  Not really a casserole, but not really a skillet scramble, either.  It’s hard to classify just what it is–except delicious.  And I was really pleased that hubby liked it.  Sometimes when I mention ‘lentils,’ he gets a pained look on his face.  Or kale.  Or sweet potatoes.  But the lentils weren’t overwhelming.  The kale wasn’t obtrusive.  The sweet potatoes weren’t too sweet.  And there was sausage in it.  How can you go wrong with sausage, some would argue?  There was a nice range of flavors, textures, and plenty of vitamins and minerals to go around.  In fact, lentils, kale, and sweet potatoes are considered ‘super foods,’ chocked full of good stuff (come to think of it, I’m sure there are plenty of people who would argue that sausage is, in fact, a super food).  I don’t get too wrapped up in all the super food hype, I just eat food because I like it.  I also try to eat a well-balanced, vitamin/mineral/fiber rich diet, but I don’t stock my pantry with any particular item just because it is trendy.  But I have to admit, I was a little proud of my combination tonight.  It felt like a ‘Nailed it!’ moment.  I’m definitely looking forward to leftovers tomorrow!

Want to give it a try?  Find the recipe here.

 

How to save globe artichoke seeds

The time is here to save your globe artichoke seeds!  I’ve shot a video showing how I go about the process, but I’ll go into some detail with photos down below.

If you grow globe artichokes and have wondered about saving your own seeds it is super-duper easy to do.  You only need a few tools that you probably have lying around your house anyway.  So let’s do this!

I first save globe artichoke seeds in 2015.  We had a very hot June that my artichoke plants loved–and they began flowering shortly after the hot spell.  I decided to take a gamble and see if I could produce my own seeds.  Gardening in the Rocky Mountains is always a gamble–cold, hot, snow, drought, hail…we have it all.  But to grow globe artichokes, which are only hardy to Zone 7 (we’re a Zone 4), well, those are a challenge.  It can be done, but it takes more effort than in a warmer climate.  But to save seeds?  That just sounds ridiculous.  But I have now done it twice, and I know the first set were viable because some of the plants I grew last year were started from seeds I saved in 2015.  And I’m fairly confident the seeds I harvested this year are viable as well.  I’ll know soon enough come January.

In order to save the seeds all you have to do is let your artichokes flower.  The bees will help to ensure you produce seeds:

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There are at least 4 bees on this one flower–I have other photos that show 6 or more bees on the same flower–these flowers are quite literally the bees’ knees!

Once they flower, then you just wait.  And wait.  And wait some more.  You have to wait until the flowers dry up on the stalks and then, and only then, may you cut them.  I wait until the last. possible. moment. to make my cut.  Ideally, you want to harvest the dried flowers after a long dry, warm spell.  We had a good one this fall, and right before the weather turned cold and snowy I cut them off.  They look like this:

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The bracts turn tan, the flower petals are still slightly purple.  When dry, the bracts become very sharp–you can see the sharp tips in the above photo.  When removing these bracts to get to the seeds, you’ll want some hand protection.  I prefer leather gloves.

Now comes the fun part–tearing apart the flower head.  It’s like Christmas for seed savers!  Using needle nose pliers, you just rip those bracts right off the flower, working your way inward to the soft, fluffy pappus that is attached to the top of the seed. I think they are very cool:

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I use at least one leather glove on the hand that I use to hold the artichoke, then I use the pliers in the hand without the glove.

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You can see several of the seeds in the middle of this head.  To me, they look like little grey, fat dog ticks.  I know that is really gross, but I’m sure you now have a really good image of what these seeds look like!  There are dozens and dozens of seeds on one artichoke head.

Not all of the seeds will be fully developed.  Some will be small and not viable like the ones shown at the top of this photo:

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When you finish pulling away all the fluff and seeds, you are left with a ‘naked receptacle.’ (I love that term.  It is, by the way, a true botanical description.  I am not making this up.)

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Now you have to separate your pile of seeds from the chaff and fluff and then store them in the fridge until you are ready to plant them.  I put my seeds in old pill bottles with one of those little silica gel packs to absorb moisture.  I’ll dig them out in January when I start seeds in my basement.

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And that, my friends, is how you save globe artichoke seeds.  It’s not complicated.  It is a little time consuming.  I have 3 heads saved from this summer and this photo is of just one of those heads!  It took me about an hour to rip through the head, so I’m saving the others for another day.  As you can see, I will have no shortage of seeds for next year!

Finally, the remaining two heads waiting to be de-seeded and the After Fluff, heading for the compost:

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The crazy food preservation day: How to cold smoke cheese (and almonds)

I nearly worked myself into a frenzy after last night’s post thinking about all the things I need to get done before I leave for an out-of-state conference in just over a week.  There’s so much to do!  But I am happy to say that after a full day in the kitchen, I managed to knock out a lot of the food preservation that needed to happen this weekend.  I smoked a ton of cheese (and almonds!), and shot the video (see below).  I also dealt with all those pears and made some pear preserves.  Sadly, some of the pears were beginning to rot.  The good news in all that, though, is 1) I was actually relieved I didn’t have to deal with the entire lot of pears and 2) the chickens benefited tremendously from eating those rotting pears–they were some happy girls!  I also made some pizza dough (for tomorrow night’s dinner) and garlic scape pesto–to be used on the pizza dough that is tomorrow night’s dinner.  Granted, my feet and legs were achy by the end of the day, and I was so tired that I only ate popcorn for dinner, but it was a very good, productive day at the urban farmstead!

Now, about the cheese and almonds…

If you’ve never smoked your own cheese and almonds, my friends, it is high time you consider doing it.  It’s so easy!

Smoking cheese is done via a cold smoking process, which means you do not add any heat while the cheese is exposed to the smoke, unlike smoking meats which is usually done over heat so that the meat cooks while it smokes.  There are a variety of ways to cold smoke, but I use a 12″ tube smoker that holds wood pellets, and I simply set it on the rack in my BBQ grill.  You can see in the video how easy it is to set up your grill as a smoker.  One thing you have to keep in mind while smoking cheese: outside air temperature–if it is warm, say 80 or 90 degrees F, your cheese will melt.  Smoking cheese is best done on a cool day (40 – 60 degrees is optimal).  Even if it is not hot enough outside to melt your cheese, if it is too warm, all the oils will sweat out of the cheese and pool on the surface of your cheese blocks, similar to how the oil pools on top of your pizza cheese.  This is no bueno.  So only smoke your cheese on a nice, cool day, preferably out of direct sunlight, too (the added heat from the sunlight could cause your cheese to sweat and/or melt).

Smoking cheese takes some time, so allow 4-5 hours for the process.  I typically smoke my cheese for 3-4 hours, and I flip my cheese over halfway through so that the smoke coloration and flavor is evenly distributed on my cheese blocks.  I have been using apple wood as my smoke flavor, but there are lots of options out there: cherry, mesquite, hickory, oak, alder, pecan…the list goes on.  Here are a couple of references that can inform you on which wood you choose: a chart and a blog.

Once your cheese has been smoked, it needs to cure for a few weeks in order to temper the smoked flavor and also to allow it time to work its way deep into the cheese.  In order to do this, and to keep your cheese from spoiling, you’ll need to vacuum pack your cheese.  The vacuum sealer is just one other tool that I use heavily in my food preservation regimen, so if you don’t have one, it’s something to consider.  I only recently–within the last year or two–added a vacuum sealer to my fleet of kitchen tools.  But I love it and I use it regularly.  And if you don’t need a lot of bells and whistles, they aren’t all that expensive, either.

Smoking almonds isn’t quite the process as cheese, because you don’t have to let them cure afterwards–you can pop them right into your mouth once they cool!  Almonds don’t have to be cold smoked, but I do it this way because it makes sense to me to use the smoke as efficiently as possible, and I have the space on my grill to do it.  Before smoking almonds, you will want to soak them for a few minutes in a fairly strong brine solution.  Today I used 3 cups almonds in 3 cups water with 3 teaspoons of salt.  Let the almonds soak for 10 or 15 minutes, then drain the brine and spread the almonds on a baking sheet.  After cold smoking, you will need to put the almonds in a low oven to dry out completely because they will still be damp after smoking (this will make your house smell like smoke a little bit).  In the video I used 250 degrees F, but that wasn’t quite hot enough.  In the past I have used 325 degrees F and that was perfect (I just forgot that today).  Stick the baking sheet in the oven for 10 minutes, then stir the almonds around.  You might hear the skins cracking and popping a bit–it sounds like Rice Krispies once you’ve added the milk–and put them back in the oven for another 10 minutes.  Then remove the almonds from the oven and allow them to cool completely on the baking sheet.  They will continue to crackle and pop while they dry and that is exactly what you want to hear!  Once they are completely cooled you can pop them in your mouth.  To store, put them in an airtight container and keep them at room temperature.  If it is going to be a while before you eat the almonds, you can vacuum seal them to keep them from going stale.

For all the gnarly details on smoking cheese (and almonds!), check out this video:

 

It’s that time of year again—the preservation season is upon us

This is one of the busiest times of the gardening season.  Right now, it is raining/snowing outside and my garden season is essentially over.  What the deer (or my little rascal, MaeBelle) didn’t eat of my tomatoes and other veggies, I have harvested and either eaten or frozen or dried or canned in some form.  In a way, it’s a relief to be finished with my own garden right now so I can focus on other things for a while.  Garlic-planting is still to come—but not until late October.  The summer CSA is still going strong for another 4 weeks, then our fall share will begin immediately afterwards and take us through Thanksgiving—so I’ve still got over 2 full months of fresh produce coming my way.  So between the CSA, what I’ve harvested out of my own garden, and what my neighbors have given me, I’ve been busily preserving all sorts of foods for the past few weeks so I can enjoy them this winter and early next spring.

Since my tomatoes were nearly a complete bust this year I bought a 10 lb box of cherry tomatoes to eat and preserve.

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This is maybe half of the 10 lbs left to eat & preserve–what beautiful little jewels!

I ended up drying 2/3 or more of the tomatoes because I absolutely love dried tomatoes and I use them all winter long for my tomato fix.  And drying tomatoes is so easy AND economical!  I cannot purchase sun-dried tomatoes at the supermarket.  First of all, I don’t really like the oil-packed ones, and secondly, they are insanely expensive.  If you have a food dehydrator (and if you don’t have a food dehydrator, you should seriously consider getting one if you want to preserve food) you can make your own dried tomatoes for pennies compared to those expensive jars in the grocery store.

I simply cut my cherry tomatoes into halves or thirds, depending on how large the tomato was, placed them onto the dehydrator trays, stacked them up (I have 4 trays), placed the lid on top, plugged in the dehydrator, and walked away.

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All cut up and ready to dry, cap’n!
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I’ve had this dehydrator for YEARS, and I love it!  They still make it and it’s very inexpensive.

Some of them dried overnight, others I had to dry a little longer because they were still a little too juicy.  I dry mine until they are leathery, with just a little bit of give to them when you bend them.  Because there is still moisture in the tomato, they are not shelf stable—meaning you can’t store them at room temperature or you risk spoilage via mold and/or bacteria.  So I toss mine into a plastic zippered baggie and store them in the freezer.  When I want to add that little sweet spark of dried tomato to a dish, I just reach into the bag and pull out however many I want.  Easy peasy!  Sometimes I re-hydrate the tomatoes by putting them in a small glass bowl with a little bit of boiling water, sometimes I just chop them up and add them to whatever dish I’m preparing.  It varies depending on the dish and, more often, my mood.  If you preserve no other food in your house, and you like dried tomatoes, you should seriously consider making your own.

For the remaining 1/3 of the tomatoes, some I used to make a balsamic vinegar caramelized onion & cherry tomato conserve a few weeks ago that was beyond words yummy on a slice of bread with some cream cheese.  And I simply ate a ton of them—just popped them in my mouth most of the time, though I did get on a kick of making this awesome cherry tomato, cucumber, mozzarella cheese, basil, and balsamic vinaigrette salad for a week or two.  Sweet, tart, tangy, cheesy, herby—oh, it was so good!  That’s the stuff summer is made of.  I will miss that salad in January, but I know I’ll be able to enjoy it again next summer with fresh, locally grown veggies & herbs…and that the wait will be well worth it (because I know damn well if I make it in January with a cucumber and tomatoes from the supermarket I will hate myself because it will have absolutely no flavor—so no giving in!).

Last weekend I made some plum & blueberry preserves.  This weekend I’ve got several things on my plate.  I need to make some pear preserves with the 10 pounds of pears my neighbor gave me, I need to smoke the backlog of cheese I have in the fridge (this week’s video!), and I need to make garlic scape pesto from those garlic scapes I harvested waaaaaay back in early summer and have been sitting in my fridge, patiently waiting for me to make time for pesto.  It will happen this weekend.  It has to happen this weekend because I’ve got the next 4 or 5 weekends booked up with work, festivals, travel plans, in-laws visiting, (rifle) hunting season beginning, and finishing the fence, among other things.  I also need to render some more lard (more on that in another post) to clean out the freezer in preparation for hunting season—right now, we have no space to put any meat!  But that will have to wait until late October as well.

No rest for the weary this time of year.  But you know what?  When I slather a spoonful of pear preserves onto a biscuit this winter or sprinkle some chopped dried tomatoes on my pizza I’m going to be so glad that I put the time in to preserve this bounty of food that I am incredibly fortunate to have.