In the kitchen!
Between the beginning of fall harvest and the abundance of our farm-share, we have been keeping busy putting food by.
We've frozen: collards, kale, italian flat beans, green beans, peach slices, apple slices, raspberries, zucchini and summer squash slices, grated zucchini, loose-frozen thick grated summer squash, carrot tops, lime basil leaves, cilantro chutney and so much more!
We've canned salsa verde, peach salsa, tomato sauce, sliced peaches and apple butter. And boy! we're not done yet!
We also have seven jars of pickles fermenting and no end of our cucumber bounty in sight!
When there isn't anything left to pick outside we'll have plenty inside for the pickin's. We're still hoping to make apple chutney, at least three times more jars of tomatoes, green tomato relish, and possibly try our hand at fermented ketchup. And that's even before winter squashes ripen.
We have our first fledgling efforts at root-cellaring with beets packed in sawdust and hope to get carrots, parsnips, turnips/rutabagas and more.
When canning, I'm always thankful when the amounts don't quite match up to the jars and there's a bit that just HAS to be eaten right away.