Putting food by, putting up, canning, processing or preserving; whatever you choose to call it, the time is now. Another canning season is in full swing. Time to preserve summer’s bounty for the rest of the year.
This year’s projects include tweaking some of last year’s recipes and finding a bunch of new ones. Canning . . . → Read More: Putting Food By
A few weeks ago, at the height of summer, it was hard to imagine sitting in front of the fire on a cold winter’s night sipping a simple digestivo, but that’s the time to start a new annual tradition; making Nocino. With my mind full of canning and preserving summer’s bounty, I realized I had . . . → Read More: Time to make the Nocino
The tomato vines are still heavy with fruit, but the much cooler evenings (low 40′s) have stopped them from ripening.
What to do? We can only fry up so many of these tart beauties. Yesterday I picked 10 pounds of nice green Rutgers and other heirloom tomatoes and pickled them with garlic, bay, pepper and . . . → Read More: Green Tomatoes
When we bought this property we were thrilled to find the remains of an apple orchard, seven very old trees still producing delicious crisp, tart apples. We have no idea what varieties they are but know that that trees are at least fifty to sixty years old and each ripens at a different time, beginning . . . → Read More: An Apple a Day…
Exactly one week from our very first egg, we now have our first dozen. Three or four of our 24 pullets (hens less than one year old) have started laying. It’s hard to tell exactly which hens are laying, but several are showing the tell-tale signs of egg production; combs and wattles are bright red, . . . → Read More: The first dozen
It’s been a bountiful week of deliciuos tomato eating. All four varieties of tomatoes are are their peak right now. We have Brandywines, Cherokee Purples, Rutgers and Sungolds. We can’t stop eating them fresh but must find ways to preserve the harvest. Salsa? Jam? Ketchup? Sauce? All of the above?
Heirloom . . . → Read More: First Annual Heirloom Tomato Festival
Most food lovers agree that the wait for summer’s tomatoes is well worth it. Easily one of my favorite foods; just-picked local tomatoes need little else than a sprinkling of salt. We gilded the lily with a little fresh mozzarella, basil and excellent olive oil.
first tomatoes of the summer with fresh mozzarella
. . . → Read More: Heirloom Tomato and Fresh Mozzarella Salad
The Sungold Cherry Tomatoes continue to ripen faster than we can pick and eat them. Finally, today I picked our first heirloom Cherokee Purple and a German Striped. Tonight we will eat them with fresh mozzarella and a little olive oil and salt. This is what summer is all about for me. We should be . . . → Read More: Today’s Harvest
The zucchini are growing so fast that we can hardly keep up with them. Ideally picked at 5 to 6 inches, they are delicious. The ones that get a little too big are promptly fed to the chickens, who don’t seem to mind their baby-arm size
This “Fordhook Farm” variety was bred in nearby Bucks . . . → Read More: lots o’ zucchini