We are about to head out of town for the mountains of North Carolina. Son is going to spend the week at the same camp he went to last year, where they grow 75% of their own food and where I went when I was a girl. David and I are renting a cabin about a mile away--where we will knit without interruption, read without interruption, and talk without interruption. And anything else we can think of. (Any suggestions?)
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Leaving gardens at the beginning of August is insane. In order to prepare, we did a sweep and picked everything fruiting--whether it was ripe or not.
This photo, taken by our Son, is called "The Back"--in honor of the little postage stamp of native soil you see as well as the view of Papa's bottom:
We picked an enormous amount given how small the plots are. Here is a wee sampling:
The lemon cukes are delicious and beautiful.
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After harvesting, we put up food like we were preparing for the winter in one weekend.
We made 8 half-pints of peach jam, 3 quarts of dried tomatoes, and and 4 pints of bread-and-butter cucumbers from seconds we picked up on the farm tour. We sheared all our basil and made pesto to freeze. We dried our hot peppers (which we will grind later), and put aside another quart of dried mint for tea.
Then this morning's post-garden haul: 10 pints of green tomato pickle, 3 pints of pickled green beans, 4 pints of bread-and-butter zucchini, and 4 pints of pickled lemon cukes (seasoned with lemon verbena).
I'm so sick of that steaming-hot canner--but I love looking at the colorful jars we produced today!
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Local lunch in the midst of all of this preserving, eaten while we were too preoccupied to take pictures:
We sauteed loose sausage from "our" farm with the first of our baby eggplants, some zucchini, and a tomato. Simple--but perfectly sustaining.