And it's officially spring... pretty sure...

Started 3/22...
Weather has been below 20's overnight, but in the upper 30's to low 40's during the day. Supposed to start getting into the above freezing overnight temps next week... keeping my fingers crossed.

All the peppers have been repotted as of yesterday. Ended up with a reasonable amount- 1-3 plants per variety. I hesitated a bit overlong, but started a second pot of the Farmers Jalapeno yesterday- the last 8 seeds I had. I had a total fail last year from the seedlings, and this years sole seedling out of 5 seeds planted isn't looking too happy as far as I'm concerned.
I have found myself really short on the 3 gallon sized pots- but used a lot of them up planting bulb stuff that won't be ready to unpot before the peppers need their final pots... And I'm not sure if one brick of cocoa is going to be enough to fluff out the pro-mix and compost this year. So I'm going to need to head out to the grow shop tomorrow for the cheapest nursery pots to be had around town. And probably hit Menards for a new bale of pro-mix and a bag or two of compost. I have a few other big tubs and containers to top off and mix up a lot too.
I know I do a lot of other composting, but I prefer to grow my containers in a more reliably sterile and worked mix in a lot of ways. And this pepper container year is an important comparison year.

Most of the tomatoes are looking pretty good. Got 4 Freds, 1 strong and one popping Moon and a second coming along, only one Inca. Only planned on 2 Freds in the raised bed so if I got extra to fill in where the Moon and Inca does not, ok. One Waspi peach repotted up and going strong. The Coure is kind of, well, herm.. not sure yet. The weird cluster tomato never sprouted, though I'm still keeping it under the domes. If only the one Coure grows on, it's not so bad of a thing. I'm trailing into finally hitting the end of the tomato trials from the seed I got- last year is the final stuff before doing a big comparison year in 2020.

A couple recipes... Tinkered around with the large lasagna pan southern summer squash casserole to feed 6+ down to a 2 person with some lunches or 4 person with a salad kind of thing.....

small light southern squash casserole. And trust me, this is light compared to the original.

Large frozen chicken breast (about a pound), half a little bottle of moscato wine, the liquid from a drained can of mushrooms, and a heavy tablespoon of bacon fat.. cover and over low heat till the liquid starts burbling, then up to medium flipping the breast several times for about 15-20 minutes. The point here is to flash thaw in the liquid enough to cut it up before putting it back into the pan to finish cooking. Once you can slice and dice it up into bite size chunks, put it back into the pan and sprinkle with about a tablespoon or so of Cajun seasoning to and cover to simmer on med-low for another 10 min.




While that's going on, get your big bowl and start the sauce.
Medium onion, halved and sliced fairly thin
2 carrots, peeled and grated/chopped fine
1 can water chestnuts, drained and chopped
1 can mushrooms, well drained- you drained that into the chicken fluid.
1T dried parsley
1T dried minced garlic
1T salt
1t dried thyme
1/2t black pepper
1 can chicken cream soup OR other cream soup+ packet of Golden G's
1/2 cup sour cream
Mix well and set aside till the chicken and squash are ready. 


Prepare your squash- I use 3 each of small zukes and yellow squash. Rinsed and sliced into generous inch slices. Set aside till the chicken is done. Once the chicken is done, there should still be liquid in the pan... leave it. Pull the chicken chunks off to a bowl and let sit on the counter to cool a bit, stirring occasionaly. Pour sliced squash into pan, and pour in enough water to cover. Cover the pan and kick it up to med-high and set the timer for 10 minutes.
Once it hits 10- water should be just hard burbling, the slices still rather on the crisp side of tender-crisp. Pull it and shock it.. I put a colander out on the front porch in the snow and dumped it out there- at 20 degrees outside, that shocked the slices right quick! That only needs about 10 min or so, enough to cool them, not chill them off.


I used the 1/3 pan as the prep pan for the raw squash to hold till they were blanching, then did the crust.. Oven at 350. Use the 1/3 pan and melt a stick of butter while the oven is heating up. Once melted, mix in a box of instant stuffing and pat down to the bottom of the pan to make the crust. Set aside till ready to build casserole. 


Time to assemble.
Mix the cooled squash into the sauce mix. Dump 1/2 the mix onto the stuffing crust. Evenly distribute the chicken across mix. Dump other half of mix on top.


Toast off Panko breadcrumbs... I'm not sure how much, I poured into a fresh dry pan and guessed about how much a sleeve of crushed up crackers would be. Enough to coat the top of the pan nice. Once it was toasting for a couple min but not turning yet, I tossed in about a T each of dry parsley and dehydrated minced garlic. Kept swirling around till stuff got it's toasty crunch on, then immediately poured off on top of the casserole.


Covered with foil and into the oven for 45 min and it's first temp check. Popped in the meat thermometer and was a bit above body temp, lol. Another 30 minutes and it was a piping 160. Pulled it out of the oven and let it sit for 10 minutes. Took off the foil on top and let it sit for another 15 minutes or so.
Yum.



Made an extra good "smear". Kind of more dense than a ham or egg salad, but not quite a cream cheese spread. Deviled ham and egg.

For the sauce:
2 oz cream cheese- room temp or even warmer to mix in well with the Miracle Whip.
2 oz Miracle whip. Don't use Mayo here. The MW as a salad dressing makes a difference.
1 teaspoon smooth yellow mustard
A pinch each celery salt, white pepper, and garlic powder
1/2 teaspoon dry dill
1 Tablespoon minced garlic greens- can use onion greens.
3-4 dashes red tobacso sauce. 

Into the processor..
1 cup diced ham
1 small onion
2 Milwaukee petite pickles 
1 teaspoon capers
Pulse several times till the ham is a crumble and the onion and pickles are fine
Add in 2 hard boiled eggs, quartered- pulse processesor a few times to get the egg worked in, then let it run for about 15 seconds to really fine everything up.
Into the fridge overnight- makes about 2 cups or so of spread stuff, great on wheat bread :)

3/23... Another lovely and sunny day. So dry I actually needed to water the outdoor pots of bulbs again. Not supposed to have rain again till early next week, with temps stabilizing above freezing!! Woot!! Good thing we got full tanks from over the wintertime.. coming up soon enough to be uncapping and digging out all the other containers in the kitchen area too.
Outside stabilizing over the weekend also means time to haul out most of the rest of the pots from the solarium of the bit more tender bulbs and all the mums. The mother mums are kind of scraggly but doing good- all the heldover daughters are doing really well. With any luck I should have a couple dozen plants to work with and choose from for setting into the front hibiscus bed early summer :)
Yes- this summer. Mums can establish in  very well if you get them in the ground early. Thing is, they are mostly sold in the fall when it's way too late to put in the ground....

Anywho. Fine day for running around. Hit the grow shop for some pots and a couple blocks of coco fiber. I have enough of the mid-sized peppers growing out nice that I realized I was short on the cheap pots. And I like using some coco in my container applications, and they got the cheap blocks of that. However, they don't have the cheap big bags of soil stuff or tomato cages.. of off to Menards.
Menards only had 2 bales of the pro-mix I usually use and is 14 bucks for 4 cu ft- but the bales were really damaged and I wasn't willing to haul that home in the trunk. But they had 2 cu ft bags of pro-mix for containers on sale for 15 bucks for the 4 cu ft worth. Fair enough. Between the new stuff and mixing in the old dirt, I should have enough to pot up all the peppers and top off a few bins that seriously need topping off.
Hit Meijer and picked up some nyjer seed and a new finch feeder on clearance- it's a two station version of the single sock one I currently have. It was on clearance so I said yes please. Also picked up 5 one pound bags of fresh spinach for 1.50 a piece. I've already wilted it all off in water and have it draining in the sink and cooling down right now to press in the fridge overnight.
I used the 8 quart wide pan with water and broke the 5 pounds into 2 batches worth of cooking. Worked way better than using a 8 quart stockpot for me. 
Tomorrow when the mass is well drained I will chop split it and do a batch each of creamed spinach and Italian spinach and beans. Good stuff for the freezer- I ran out of creamed spinach and been bummed, lol.
That reminds me.. there's a chest freezer out in the stable that I need to ask the neighbor about. Don't know if they plan on taking it or not, or if it works or not, or what. It would be sweet on a sweetstick if it works and they don't want it. We are loosing the little chest freezer soon enough, and I already have the upright one empty again.

Finally made a proper mileage run of the parks while out and about today. Normally I just pop in and around while doing other stuff anyway, but apparently I'm supposed to be claiming mileage for while I'm stopping at the parks. Turns out it's about a 10 mile round trip.

Decided to try out a green chili tonight. Normally I do up Chucks crockpot chili.. but didn't want to wait. Writing up the notes here while it slowly burbles and drives us up the wall with great smells.

Chicken and bean salsa verde chili

1 pound of raw chicken breasts, diced
1-2 tablespoons fat to sear off the chicken in- I like to use bacon grease
1 can of Great Northern beans, drained and rinsed
1 can of Garbonzo beans, drained and rinsed.
1 large yellow onion, diced
1 head garlic- see prep notes
1 4 oz can diced green chilis, undrained- OR 2-3 fresh chopped hot/seasoning peppers of choice and 1/4 cup of liquid- you can do water, stock, wines, beers, ect.
1 16 oz jar of salsa verde- you can make your own.
1 teaspoon chili powder
1/2 teaspoon cumin
1 package G Washingingtons Golden
2 cubes chicken demi-glace

Prepping the garlic. Stick the whole head of garlic in the microwave for 15-20 seconds depending on the size of the head. Let cool for a minute or two then cut off then slip the skins off the head with ease. You are using the whole cloves as is. Set them aside till later.

In a stockpot, melt your fat over medium high till it sizzles, then drop in the chicken to brown off. Unseasoned. Stir occastionally till you got some color going on and some juices are starting to render.
Toss in the onion and saute for 5-10 minutes, till onions get a bit soft but still tender crisp.
Add in the whole garlic cloves, stir, and saute another 5 minutes.
Dump in beans, chilis, salsa verde. Don't bother scraping out the two containers- instead fill each one up with water and swirl and drain into pot. This will end up being 2 1/2 cups water total.
Add in the chili powder, cumin, GWG's, and chicken cubes, and a teaspoon of kosher salt.
Simmer on medium high still with the cover on till it comes up to a hard burble, then drop the heat down to medium low uncovered for 30 minutes, stirring occasionally. You want a kind of hard burble to evaporate off some water here early on.
Cover and drop the heat to very low- it should barely be showing burbling. Stir occasionally for another half hour to hour of active time depending on how tender you like your chicken and beans.
Kill the heat and uncover, and let rest for at least 15 minutes to let rest and cool down a wee bit, stirring a few times.

Takes a couple hours.. I started fussing around with the spinach action and working up the chili around 2. But not bad for firing up the pot a couple hours before dinner.

3/24: A bunch of gardening and cooking up spinach day. Last night I broke down a lot of the 2017 dried pepper stocks and tomatoes.. this morning I started the fresh dry and grind down, and set up a goodly batch of death spray of hot peppers, vinegar, and oil to steep.
Gave the bigger peppers their first deep drinkie of fertilized water and let them sit while I got some cocoa made up with nute water and fluffed with some pr-mix. Then repotted a bunch of them up deeper into solo cups and under the higher light. All of them are looking healthy and happy.
Did the two batches of spinach. About 2 pounds went with a can of beans for an Italian, and 3 pound went into a bigger batch of creamed spinach..
And also pulled out for dinner tonight from the freezer a pan of spinach and sausage stuffed shells for dinner. Needless to say we won't be eating the Italian beans and spinach or the creamed spinach with dinner tonight, lol. 

4/1: Happy Easter, Passover, and April Fools! We got the earliest of daffodils and hyacinths popping blooms though it's supposed to get down into the 20's tonight, sheesh. A bit chill for the season.
Been running 2 bots out in the solarium, one that's been running all winter, and a new one inside a bagged cage- and the cage runs an average of 5 degrees warmer than the solarium, which is running 8+ degrees warmer than outside. I'm in business for some plant shuffling.

I seriously love Ninjasmoke and CyberGro- the bots are so easy to use, just plug and play. The new harpoon is really cool too, right handy for monitoring and testing moisture and temp levels in big pots. I love it.

The finches have been looking like a bird feeder advertisement of rthe last few days on teh sock feeders. Been a joy of flashing color that makes me just dying to take the plastic off teh windows. But not quite yet, lol. Patience till the nighttime temps stabilize in a week or two.

With Easter season finally came a price break on lamb- so I started the process of making a huge batch of gyro meat for the freezer.  I was thinking about splitting the meats up and doing a batch of Shwarma/kefta too, but skipped the fussing for straight up gyro goodness. Started a couple days ago with pulling a heap of meats out of the freezer to the fridge to defrost. Yesterday I broke down the semi-boneless lamb shank and busted out with the grinder attachment for the mixer and ground up a heap-o-meat with onions, garlic, and herbs. Let sit in the fridge overnight and baked it off this morning. It's cooling on the counter right now. I'm burbling a batch of lamb stock with the bone bits, and so far it's just reducing down on the back burner and concentrating in flavor. I'll keep reducing it down like I did the last couple times with chicken and ham stocks to get that 6-8 quarts of freezer space shrunk down into a more 12 oz of cubes size.
What I did for the gyros. We can't afford straight lamb by a long shot, so I've been building up other meats to work in, hoping to catch ground lamb on clearance or sale since it's so expensive- 10 bucks a pound that I can occasionally find on sale for 8 bucks a pound. But because Easter, I was able to pick up a 4 pound shank for 5 bucks a pound. Thought it was boneless, but it wasn't- so had to break it down. 2.5 pounds meat for the gyros, and 1.5 pounds of scrap for making stock with. Not too bad. Effectively got the meat for the cheap 8 bucks a pound price, with scrap for a batch of stock too.

4 lb semi-boneless lamb shank- yield 2.5 pounds meat
2 lb ground beef
2 lb ground turkey
1 lb, 6 oz cubed pork meat- the pack I made was a that wee bit over a pound, oops
1 lb ground veal

I ran the lamb chunks through the coarse plate on the grinder, then ran the pork chunks through the grinder. While those went back into the fridge to chill, I made batches of seasoning stuffs. Yes, this is about 9 pound worth of meat.

I use a 3-4? cup food processor. It's an old Emmie I picked up cheap second hand. So I can do 3-4 small or a couple medium onions rough cut at a time. I cut into eights to make it easier.
I made 3 batches of seasoning mix. Totaled out at about 5 cups worth of mix. If I had a huge 14 cup food processor this could all be done in one batch- but sometimes I find I like doing a few smaller batches of mix like this too- I started out with 2 batches totaling about 3 1/2 cups, then was able to adjust the last batch a wee bit to make it total out to the 5 cups. In a big processor you can't fine tune the final amount quite so much.
Each batch had:
full of onions
1 head garlic
1T, 1t dried oregano
1T, 1t dried marjoram
1T, 1t fresh rosemary- about 3-4 nice sprigs of prone and upright rosemary.
2T kosher salt
1 t coarse cracked black pepper

You can use the nuke-a-head trick with the garlic here. 15 seconds in the nuker and the skins break off the heads beautifully. Pulse your onions and garlic a bit to break them down to a fine dice. Add the rest of the seasonings, then pulse it down into a fine mince and all the green is even.

To mix- you will need 2 large bowls. Split the meats and seasoning into each. 4.5 lb meat, 2.5 cups of seasoning mix per bowl. Mix it by hand really well to incorporate everything. Then pop both bowls into the fridge to chill for an hour or two.
Then working one bowl at a time, run the mix through the coarse plate on the meat grinder again. Since I started out with decently ground meats and fine mince seasoning mix, I was satisfied at that. And didn't feel like running it through the fine plate, the mix looked great.
Then the two bowls sat overnight in the fridge to let the flavors marinate in well.

In the morning, I pulled out the meat mixes and let them sit on the counter for an hour to take the chill off them a wee bit while I got the baking equipment together. A deep roasting pan for a waterbath, and the deep half hotel pan to bake the loaf in. Kicked on the oven with the roasting pan and water in it to heat up while I set up the loaf.
Dumped both bowls into the half hotel pan and mashed them together a bit and worked the mass down. After it was smooth, did the nice finger tucking around the edges. By then the oven was hot and had heated the bath to steaming, so the loaf went in uncovered.
At one hour in, time to check it. It read at 150 degrees, and the thermometer was solid in the meat, ready to be left in. Sucked out 2 cups of liquid with a turkey baster. Closed the oven and set the timer for another 15 minutes. Temp check was at the nice 165-170 range, time to pull it out. Pulled out the baking pan, left the water bath in the oven to cool down with the oven.
Immediately sucked out another pint and a quarter of juices with a turkey baster.
Then a processing trick. I made sure the slab of meat was loose in the pan, then flipped the whole thing out into my sheet cake pan that is sitting on a cooling rack. Then put the half hotel pan right on top of the slab. Lined the pan with plastic wrap real quick to help keep it clean withhout cleaning, then stacked a half dozen quart cans of V-8 into the pan, then stacked a couple of my heavy cast iron pans on top. I've gone by over the last hour or so sucking out the juices that accumulate in a corner of the pan. I think total I've drained off about 3-4 oz of fat, and 5 cups water. Maybe a bit more.
But now I have eight dense 12 oz loaves of gyro goodness meat finishing their cool off on the counter and will be wrapped up for the fridge overnight. I'll slice down the chilled meat to a 16-18-packages of meat slices by the time I'm done.

It's a lot of work, true. But with zero gyro action around here, this is 16-18 worth of gyro lunches and dinners for many months to come. 36 bucks worth of ingredients, mostly the meat and a few cents worth of onions and the herbs I didn't grow myself.

2017 preservating tally

Started 3/15
I apparently haven't really done any preserving yet... but I have been going through the shelves of canned and dehydrated good and started making some tallies. I will for sure need to make some of this year...and some stuff to be scrapped. So some catch up notes first.

Pickled zuke cubes and pickled green tomatoes are icky, don't make those again! Pepper relish is good, but the one batch I made is still hanging around, we just don't eat much relish.

We are finally down to about just a full case of jellies and jams left. I didn't make anything last year because we had so much to blow through, and we still got a lot left. A few jars will probably go to the birds this spring when they start coming in. But dang, we really are slow eaters of the stuff.

Getting down to a last few jars of salsa too... A few jars left, and probably at least a small batch of salsa will get done this year.

Enchilada sauce.. 2015 batch was 34 pints, 10 half pints. We are now down to our last two jars and will be needing much more canned up this year. I did up batches of 5-9 pints at a time in the slow cooker and then canned them up, and will do the same this year. Also was kind of nice to have mild, spicy, and smokey kinds, so will be repeating that as well.
Still have a few jars of all the other random sauces too, but not many. I might need to make up a batch of steak sauce this year. 

The half bushel of beets I did up last year looks like it will hold out till at least the end of the season when beets are available this year. Yielded a full 24 case of pint jars.

Did up a few batches of Brussels last year, about 18 pints worth, plus a couple quarts of ferments. That will likely last us till the time when they start becoming available in the fall as well.

About 15 pints of sweet and sour onions last year, and I think perhaps those will hold till 2018 canning time comes- those go a bit slower.
A few half pints of pickled jalapenos are still on the shelf too. We had a large commercial jar in the fridge to use up first. A small batch of those this year wouldn't be a bad ides.
A few jars of spicy and dilly beans, so maybe just a batch or so each of those will work nicely for this year. 

In dire need of more this year is Lemony Cauliflower, pickled mushrooms of the canned and fridge types, some spicy Mexican carrot ferment, and asparagus. Wax pepper rings, cherry bombs, and pepperonchini too. And oooh, the pickled radish and carrots, those were divine and went far too fast. And Pickled nasturtium capers- A quart and a pint is too much, a pint too little. I think this year will be a pint and a half jar.
Will be canning up some tomato sauce too depending on how things go, it's a bit lower on the list of tomato products after enchilada sauce and some salsa.

Some yums to repeat are pickled edamame, fridge pickled Asian peapods, and garlic scapes if I can.. we got no hardneck set for this year so that's pretty iffy. Lime zucchini fridge pickle spears too, damn those are good.

Dehydrating- we still got heaps of corn and kale, and various peppers of smoked and unsmoked kinds. A bunch of those are going to get ground up to restock the pantry spices, so I will need to do up a round of fresh dried hots and smoked hots, particularly the seasoning peppers I'm growing this year. Pretty stable on most everything else. Always need more mushrooms. And will for sure be drying up a quart or three of tomato slices- those sure are nice. Dead out of onions and breadcrumbs, so will need to keep an eye out for onions on sale and time to make some nice bread. And dried nasturium leaves and perhaps flowers this year. The leaves are really nice peppery herbal used like most other herbs, and I think trying out the flowers would be interesting as "finishing herbs".

Freezing- Need to keep an eye out for butter sales- 2 pounds of chive butter is for sure not enough to get us through the year. Will need to do 4 pounds this year. Don't freeze squash slices to try to make casserole later on, they suck, a lot. IQF asparagus is better than freezing them together in a vacuum sealed bag. Stock rotation has been going well and regular- we did up a last big batch of turkey stock after Thanksviging and still have some, and a couple ham stocks with bones ready to go for the next batch. Want to do a nice round of chicken stock soon. And I think I would like to keep my eye out for some good beef bones to do up a nice batch of a demi-glace cubes, and maybe if I can lay my hands on some veal bones...  that will probably happen when I can do the process in the closed solarium or even outside. The smell of roasting beef bones kind of churns my stomach, even more so if I pince them. Ew. But makes for smashing results in flavor, lol.
For whatever reason, some of the nasturtium pesto cubes were showing blooming- a white on the leaf pesto, and a greenish black on the flower pesto. Only in a couple trays, but I scrapped the whole batch just in case the other ones just weren't quite showing it yet.

Herbs- still finding it more cost effective and usable to buy dried minced garlic, thyme, and dill. Sage, rosemary, and tarragon are mostly house grown now, though in the winter we do still buy a lot of dried rosemary, and probably will keep doing so till I get that hedgerow established. Parsley is still better off commercial, but we do like to keep our kitchen box of the fresh stuff too. Homegrown oregano is likely to take over this year. Savory and marjoram are still more fresh use due to limited plants.

3/16: got some pickling done today! Hardings had a couple 12 oz bags of snap peas and a couple pound bags of organic mixed colors baby carrots for 99 cents each. So.... for about 5 bucks worth of ingredients.. Made 4 quart jars and 1 pint jar of pickles

Snap peas first. These are all fridge pickles, and take 4-6 weeks to really cure up and start tasting good.
This takes 2 cups each of water and white vinegar + 1/8 cup of pickling salt for the basic brine. I ended up making an extra half cup of just the 50/50 mix to top off the pint jar.
1 quart of Asian style snap peas: Add to quart jar
1t peppercorn
1t hot pepper flake
1-2" of ginger root, peeled and sliced
4-6 cloves garlic, peeled and left whole
2T rice wine vinegar
1 1/2T mushroom soy sauce

1 quart Hot Asian style snap peas: Add to quart jar
Same as above with pepper subsitute: 1/2 t hot pepper flake, and add a whole half of a smoked Inferno banana pepper

1 pint of Zesty Lime Asian style snap peas: Add to pint jar
5 cloves garlic, peeled and left whole
3 dried lime slices
4 smoked Aji Lemon peppers
1" garlic, peeled and sliced
1/2 t peppercorn
1 1/2 T regular soy sauce
1/12 T rice wine vinegar

On to the carrots. I used 1 pound bag per quart jar, one is a ferment, the other a fridge pickle.
1 quart of lacto-fermented carrots
Loose pack the carrots and a few springs of thyme into the jar and set aside till the brine is ready and cooled to room temp.
Brine:
4 c water
1/4 c kosher salt
2-4 bay leaves
1 dried hot chili- I used 5 dried serrano halves from 2014, they were the last couple in the jar and I figured they were probably kind of heat dead by now, lol. And if it's extra spicy, that's ok too :)
Once the brine is room temp, pour off the liquid and set aside for topping off. Pour rest into jar, making sure you get all the spices into the jar first. Cap up and let ferment between 55-75 degrees for 2-3 weeks, or till the burper stops burping. Put in fridge after that and start eating.

1 quart of Zanahorias En Escabeche- use a 4 quart pot for this.
1 pound carrots
6-8 cloves garlic, peeled and whole
1 large onion, sliced on the radial
5-6 bay leaves
1 T peppercorns
1 t kosher salt
1 T dried oregano- I had a handful of fresh springs and used 1 t dried
Hot peppers, I tend to use a mix of what I got, today it's used dried sweet, 1 half each smoked sweet and hot banana, and hot banana peppers rings
2 cups each of water and white vinegar
1-2 teaspoons olive oil- just enough to lube the bottom of the pan for the saute.
Saute onions, garlic, and peppercorns on higher heat till there is some browning and the onion is just getting translucent.
Add in carrots and peppers, and saute for 5-8 minutes, just to gloss everything together.
Add in water, vinegar, salt, and bay leaves. Leave carrots to simmer till tender crisp.
Pull from heat, and leave to cool down to warm to room temp- this will finish off the cooking before it hits the fridge.
Jar up, and leave on counter for another 30-60 minutes to really get to room temp before cap up and pop into the fridge for 2-4 weeks before tasting.

Though we tried to stretch it as much as possible, used up the last of the chive butter last night. The wild chive plushies aren't quite popping up yet, they need a couple more weeks, April seems to be when I've been making batches up over the last few years.

3/26: Hardings had butter, 2 for 6 bucks. I picked up 4 for the freezer. They also had a handful of 99 cent mushrooms, so I got 3 each of button and baby portas, and made a half gallon jar of fridge pickled mushrooms.
3 pounds mushrooms
1 T whole allspice
2 T peppercorns
2 T canning salt
6-8 bay leaves
A few sprigs thyme- toss half in for the cooking, and other half into bottom of canning jar
2 medium onions, cut on radial
1 whole head garlic, peeled
2 1/2 cups white vinegar
1 3/4 cups water
Simmer up till mushrooms have reduced in size by about half, and the white button mushrooms start turning darker. Kill heat, pack jar, let cool to room temp uncovered- cap, and into the fridge for a month or so before eating.

4/15: chives are finally plush enough to make chive butter! made 4 pounds of chive butter today, it's currently in the freezer getting hard to cut into smaller sticks. I like to use an equal ratio of salted and unsalted butter, and shittons of chives, around a cup or so per pound.

4/22: made two pounds of garlic greens butter- we actually had an excess of greens!

5/8: Meijer had mushrooms 11 for 10.00, so we picked up a ton- 33 tubs of baby bellas and button mushrooms. That's 16 1/2 pounds! 3 pounds of half and half went into the dehydrator- makes 2 quart jars. 3 pounds of half and half went into making a half gallon jar of fridge pickled mushrooms.

5/9: another 3 pounds of half and half mushrooms into the dehydrator. These dried up to a full quart and a little less than a full quart- I left the not full one out for regular use.

5/10: 7 8oz jars of canned pickled mushrooms done.

5/18: 10 pint jars of pickled asparagus done, used Food in Jars recipe. Blew two of the lids while uncapping, so those went into the fridge.
Just barely had enough pickling spice to make the asparagus, so I made a quadruple batch of pickling spice. Pretty much what's in the ball book, with extra bay leaf and left out the powdered ginger and cardamom since I'm out of that. I wanted to more closely mimic the pickling spice I get at GFS than the pickling mix I often make that has more powdered ingredients. It refilled the pickling spice jar about 2/3ish full.

3-4 cinnamon sticks, crushed up in the spice grinder to a fine bark
40 bay leaves, crushed up- I used the spice grinder, and kind of filled it twice
1/2 cup mustard seed
1/4 cup whole allspice
1/4 cup coriander seeds
1/4 cup whole black peppercorns
1/4 cup dill seed
1/8 cup hot pepper flakes
4 teaspoons cloves

6/18: had a full harvest of Helios radishes badly needing harvesting. So far there's a nice large heap of small ones for fresh eating.. A full load of radish greens dehydrated to a 1 quart yield, and a couple experimental fridge pickles. A couple relishes, one called Farmer Dave's that came out in a 12 oz jar, the other 1720 Chatsworth House, which packed into a 8 oz widemouth jar. I also dried up about a pint jar of Italian pizza crust bread crumbs.

6/21: I split the Farmer Dave're relish up- the whole thing needed a bit of black pepper, and I divided the batch so I could put red pepper flake into half- the repack ended up using 2 4oz jars. Also made another batch of the 1720 relish, this time a whole pint jar.

6/25: Softneck garlic was ready to harvest! I ended up with 3 sizes of about equalish amounts. Big enough for proper curing off, 5 bundles of a dozenish heads eachare now hanging in the spare bedroom to cure. Today I sat down and peeled all the little heads, and got a heaping 4 cup measure full of tiny little heads. I pickled them whole and ended up with 6 pints of pickled garlic :) Picked all the little bulbis out of the stems, and used them to make Pickled Shoyu Garlic Bulbis for the fridge, 8 oz jar. Peeled up some medium heads and made a batch of Italian sweet pepper and garlic mix for the fridge.

8/14: Geez, have I lagged behind with entries. Around mid-July we got in some of our earliest summer squashes- I did a half-gallon jar of fridge lime-zukes, and a pint and a half jar of spicy lime-zukes.
We have run out of nast capers :(. The radish relishes are awesome and long gone. Cracked into the pickled garlic- they have skins, but nice sized perfect cloves come out when pinched just about as easily as when you roast garlic. The Shoyu Garlic Bulbis is almost gone, those were extra spectacular- more reason to start a nice mother patch or few out back.
Toothache plant- just put the third dried batch in the freezer this morning. A few weeks ago I picked the first flush, about a quart dried. Second flush yielded up about quart and a half dried. Third flush about a quart dried. 
Anywho, today... The garden is growing in, and got a dozen beautiful fresh picked Ambrosia ears of corn yesterday.  So this morning I shucked and cut off the kernels- none of us like eating on cob much. Got a nice quart of kernels in the fridge to make some chowder with, and another quart or so in the freezer for later. And five quarts of lovely corn stock, yum. Gonna use a quart for the chowder, but then four for the freezer. And the first good flush of Roman Candle Tomatoes were ripe, loosely filled 3 trays on the dehydrator- the rest of the tomatoes, Freds and Roman Candles, that we don't eat up tomorrow will be put in a Ziploc bag for the freezer to keep till I get more tomatoes in.

8/15: 1 quart, 1 pint of portabella mushrooms dried up

8/23: First flush of tomatoes is in! Got 6 pints of Smokey Spicy Enchilada sauce in a couple half gallon jars cooling on the counter to go in the fridge overnight to cure up. Already have the next batch of Freds cored and in a container for the next batch, this one is going to be a mild garlic. Pulled 10 pounds of tomatoes to the freezer to make a big batch of Garlic salsa with.

8/24: Got 6 pints of Mild Garlic Enchelada sauce in a couple half gallon jars cooling to go into the fridge to cure up. The farm stand had lovely large heads of fresh cauliflower for 3 bucks each- the salsa tomatoes will stay in the freezer for now, I'm going to be canning up a couple heads worth of lemony cauliflower first.

8/25: 14 half pints of Mild Garlic Enchelada sauce canned. Full pint of hot pepper powder ground up and in the pantry.

8/26: 14 half pints of Smokey Spicy Enchilada sauce canned, 6 pint and a half of Lemony Cauliflower canned.

8/27: a quart jar of fridge Milwaukee pickles- I froze up brine a while back, and am doing a jar of fresh cuke spears to see how well or not it flavors up.  Set up another crock of enchilada sauce, this time just regular to do pints with. It yielded low, about 5 1/2 pints, because I used more romans than freds.

8/29: Got the next batch of regular sauce in the fridge, it yielded a high 7 pints.. so I will get my dozen pints canned off.

8/30: Got a round of hot peppers smoked off and in the dehydrator.

8/31: Got 12 pints of enchilada sauce, and 8 half pints of pickled edamame done.  There's one half pint of edamame that didn't seal that makes for 9, it's in the fridge. The peppers have been pulled and are lovely. I smoked off 6 pie tins of Roman Candles, it's in 3 trays on the dehydrator now. I topped then quartered them off because they are so nice and long. Two tomatoes of 8 quarters per pie tin, 2 smoked pie tins per dehydrator tray. Overnight drying to get them really good and crispy before vacuum sealing off.

9/2-4: The tomato trays ended up fill a 1 quart jar when done, they took forever. Got a batch of 14 half pints of Flaming Fred enchelada sauce done, and 5 pints of sloppy joe sauce.

9/8: 2 quarts, 1 half pint of Italian sauce cooked up and chilling in the fridge. 6 pints of enchilada sauce chilling in the fridge.

9/12: 6 pints, 5 half pints of Italian sauce, 6 pints of enchelada sauce, and 5 pint and a half of Lemony Cauliflower canned up. 2 12 oz jars of Magic Dust, and 2 8 oz jars of Veggie powder jarred up.

9/29: 1 8 oz jar of dried Trinidad Perfume, 1 quart jar of dried Tobago seasoning, and 1 pint jar of smoked Aji Limon peppers jarred up.

10/8: 32 cubes of Ham DemiGlace in the freezer. This is a reduction from 8 quarts of heavy ham stock, so 2-4 cubes per batch of whatever. And the freezer space is about a quarter of what it normally would be. 12 oz of squash flour ground and jarred up. 

January, 2018- Gosh, I did do some preserving after the beginning of October. Got some turkey stock made and a couple rounds of dehydrating done. But now it's 2018 and I need to publish this list.. 

Lovely Autumn

10/9: Got a bit done in the garden today. Cut down the Pink Bumblebee tomato- got about 2 quarts of red and green tomatoes. At the very end of of the process, I found a tomato hornworm on the very top of the plant- and it was heavily infested with braconid wasp cocoons! This is a very good thing, because those little wasps love to kill tomato hornworms. The adults also love to eat dill flowers, which I have in pots right next to that tomato plant. This means my companion planting for pest management works there with zero pesticides needed. When I went and cleaned out the raised bed of Freds I looked to see if there were any more I could feed to the wasps, but no such luck, lol. Got the Freds cages torn down and plants cut back- I still need to go and pull the root masses out of both beds.
Also cleaned out the big lasagna bed of it's brassicas and weeds. It still needs a fork cleaning before I cap it with clear plastic to start solarizing- but that's ok, found out today I was out of clear plastic, heh. So now all three of those beds are cleaned up, the first one completely set, the second one almost set- still need to put in bulbs. Big bed got it's basic cleanup done, needs a good dig and capping.
The kennel beds still need some cleanup, but not much. Right now I'm happy to let the nasturtiums and marigolds grow out, and let those Beer Garden radish seedlings do what they want to do for now. The straw bed capping the area needs some weeding attention though.
The greenhouse is pretty much empty and awaiting some fresh setting up. I need to do a little tending to the walls and pin the top flaps down nicely. Right now plans are to just leave the top open- I can't roof it by myself, and honestly not sure how I want to roof it again at the moment. I also have a lot different overwintering into spring plans this year than I did last year.
Still need to clean up the stair garden. I think it's going to see some different use too. The shadier side is going to start getting planted in with some of those shade loving plants that I've let sit for too long honestly. Those will soften out the mowing edge there. I need to get one of the heavy RR ties down by the pole barn up to the garden to cap off the sidewalk side along the garage.
The cooler I used to trap and drown all those squash bugs showed no signs of life, so I dumped the cooler out. I hope I got them all.
Got the southern edge of the solarium beds cleaned out today- all the grape hyacinth patches are now clear and open, and a goodly outside border  is cleaned out of the grass too. I now have a full walking path again. I'm thinking of getting out the old hexagonal concrete pavers I made a while back, and drop them in as stepping stones in that walkway.  Probably would need to make more to make a full walk, but hey, I can get a start set in. I need to make some more pavers in general too.
Now it's time to be off to make some crispy chicken salads for dinner, then a town hall meeting tonight.

10/10: another round of clearing out the freezers. I happened to have 4 quart packs of ham stock, so that's now reducing down to another pint sized package of ham cubes. A couple random 2 packs of pitas leftover got made into some nice pita chips with a couple different seasonings. Those are now cooling and will get vacuum sealed into quart jars for snacking on. A half dozen various savory flavors bagels got sliced up and toasted dry in a 325 oven for about 25-30 minutes, and then into a couple more jars- those are gonna be used as soup croutons through the winter, yum. Since we still have a few stacks of large flour and small corn tortillas in the freezer, I think those might get baked into crisps too.
The peach pulp is still draining, so since the dehydrator wasn't being used for that- I did up a tray of the fresh ambrosia corn, 2 trays of regular corn, and a tray of peas out of the freezer.
Realized I still had those 2 quart bags of cherries in sweet juice that were canning fails last year, went into the freezer, and got lost. I thawed one of those out to try out a bit of an experiment. Since it was already in sweetened juice, I added in about 1/4 cup each of some cab and pinot, and a steeping ball with a cinnamon stick, couple slices dried lemon, a few hibiscus flowers, a few cloves, and a few slices of fresh ginger. I was out of dried clementines, so I figured the lemon/hibiscus would make that nice tang. That's burbling on high for now, then will get the steeping ball removed and turned down to low overnight to help reduce it all.. then tomorrow I'll do a spice check. Add in some spiced rum, maybe some of the peach juice that has drained off, and really reduce it down- I want to almost gel the stuff if I can. If the reduction works, that will make for some tiny tasty ice cubes- and those will get baked or used in drink goodies through the winter. We shall see how that goes, lol.
I've started tossing some stuff too- old somethings that didn't get labeled, and have enough freezer burn on them that I can't tell either.
I need to do a vacuum sealing of a handful of stuff soon- cubes of concentrated chicken stock, ham cubes, and a bulk of spring chive butter and garlic greens butter. The peach leather and cherry cubes will also need to get frozen. And now that I have got the seed stock sorted out and got the deep freeze pile done- that too needs to get sealed and tucked into the freezer. I need to repack and detail catalog the list to shrink out all the extra packaging, but I think I might have managed to keep within a quart or so space. Got a goodly round of dehydrated stuff in jars to do up too on the shelf.

A bit of Tippy and friends.. and gosh it's been a long time since one of these, right? This spring the McSwanums had their babies.. and amazingly enough, all of them survived to adulthood, including the ugly signet. There was one baby that stayed brown/grey so long after it's siblings had gotten their full white on and were on their flapping runs across the pond I had started to wonder if maybe a goose or heron or something managed to slip an egg into their nest.
Today I'm happy to say that that ugly signet has since then gotten it's full white, done all the strafing runs across the ponds and such.. and this afternoon is the first time I've seen the ponds clear of swans! I know the family is probably just in the next pond over and will come back so long as the weather is good.. but yay for junior.

With the cats.. over the last two years we have lost two of our bubbas to old age- Argent in 2015, and Pooks in 2016. Now the twins are hitting that senior mark and showing it, and I've been adjusting the cats diet for this. Tikki mostly don't care about food, she isn't finicky about dry food, and don't care much for wet food, and can be hit or miss with treats. Nova is my big boy, and will tuck up into pretty much anything I lay down. But Ocelot and Marbles are getting older, and need extra.
Since this spring, I've upgraded the dry food. I used to only use Purina indoors or Meijer brand in the 2 feeders. Now the office feeder has that since the cats still like to eat it. The kitchen feeder now has had Purina Beyond for a few rounds, and all the cats really like that. It's rare to catch a sale or coupon with this stuff, and it's a bit more than twice the price. Been giving out a can of wet food a day in the morning too. They all mostly like beef and poultry more, and can be hit or miss with seafood. But Purina Fiskies and One are their faves.

10/13: ohhhhh, Friday the 13th. Only pretty much not, lol. Today was a south shopping day, had a random handful of oddbits to pick up. Got a new HotShot water heater, ours was screaming to death. And after yesterdays dinner and scrubbing out the large deep 6/7 quart nonstick Calphalon pan.. I finally decided to make a dedicated effort to finding a replacement pan today. Ended up getting a 8 quart stainless steel Calphalon dutch oven. It was a bit pricey at 40 bucks, but it will last for ages since it's stainless, and the cheapest comparison at Target and Meijer was nonstick 5 quart at 40 bucks. It's about the same size and shape as the old one, but a bit deeper with straight sides, and two helper handles instead of one with a long handle. And it came with another 12" lid. I've already chucked the old pan along with the screaming hotshot into the garbage.
Hit Michaels- had a 25% off total coupon, a rarity around here for them. Wasn't much of interest, though the Lemax Christmas collection has one thing that's cool- Sugar Shack Maple Hut. No power, stand alone, pretty neat. I did get to pick up a couple packages of findings on clearance that will make for an excellent stack of pots and plates for mini-food.. I'm finally getting up enough of a collection of this stuff now to start really making stuff.
Hit JoAnns. Had a couple 40% off full price, plus a 25% off total purchase coupons. Got another pair of the 60" 3 pack clear plastic gift wrap for cheap. This is the clear plastic I use for my windows- I've covered this before but.. with the coupons the plastic ends up cheaper than regular window plastics, even when they are on sale- plus it's thicker, comes in rolls instead of trying to unfold compressed squares, works beautifully to fold out and tack into place so long as you understand how static electricity works. I have some 4 mil sheet plastic on hand too- time to start seriously capping off windows and such to prep for winter. And that roll will give me my clear plastic to start solarizing the big lasagna bed.

I'm still not feeling Halloween really. Just a couple weeks out, and Nightvale is still just in some basic setup- and I'm already thinking about tearing some of that out in favor of some more Autumnal theme. Main street is already pretty much spooky free. I think the Alley might be packed back up too. Just feeling slaggy this year.

10/16: Last couple days were dreary and wet- the rain promised late Friday night came in and kept coming in...
On Saturday my love advised me that the siphon somehow got left on suction out, and pretty much drained the big tank. But over the course of the weekend, the big tank was pretty much filled up again. Watering needs on the outdoor gardens are down, so now I need to be bringing water indoors while the weather is dry over the next couple days. Got most of our summer/winter wardrobe swapped out and cleaned up too... It's supposed to be spectacularly sunny, warm, and nice for the next couple days, so a lot of line drying will be going on.
I got around to tinking around a bit with the village... I decided to go ahead and just pack back the alley, and the Orphanage, and most of the backstreet. I got so much other going on right now I just ain't fussing, lol. But Main Street, Scarry's Amusement Haunt, and the Drive In are wired in and getting mostly set up. The lower level of the Amusement Haunt is slow- both because of inspiration of distributing maze, and because Sheriff Nova keeps insisting on raiding the maze, lol. But a lot of the living room is cleaned up now. It was rather an explosion for a while there.
 Today was fine and clear, and even warm in the sunny upper 50's. Did the final crisping off of the peach leather into dryness for peach powder- a few pounds dried down into a nice 8 oz jar. So I pulled off the 3 bags of Jen's Apple Pie Filling from the freezer and tossed them into the fridge to thaw out for trying out for dehydrating next. Why not? I still have a quart of cherries in liquid in the deep freeze too to do something with. I also tossed a bunch of stuff from the deep freeze into the garbage- some various things not really labeled and frosted and it was time anyway, lol. Along with that came a shelf clearing up- and realizing that we have about 6 tubs of ICBINB for mom and sis to pick up- we don't use as much as they do, and we have a full big tub in the fridge already. And a clear shelf on the bottom meant I could do some other cleanup... candles.
I got a lot of jar/crock/ect candles. And some cleanup is due. I got a couple batches of wax built up from previous cleanups, and a lot of glass to clean for anything..

So some greatgrans cleaning tricks..

For soot removal on glass. Take a cleaning cloth and lightly dress it with vegetable oil to quickly swipe away soot. Be sure to take a couple goodly swipes with a clean cloth after the oil and soot removal too to try to get as much out as you can. After that, repeat the same process with a lightly dressed rubbing alcohol cloth to really remove the oil and soot remaims.

Freeze your candle holders for cleaning. Those bits stuck to the bottom and so on. Freezethem and the wax shrinks and will crack apart easier.

10/18: gosh, this entry is getting pretty long, guess I better get my typing done and post this. We are into what is likely to be our last few days of warm and sunny weather- got a lot of linens on the line yesterday. I also got the raised beds dug out of the tomato roots and the roots into the compost, and a nice thick heap of leaves and pine needles for the compost pile- buried the raised beds under pine needles. I also got the little molly alliums planted into the center lasagna bed- just the pink and yellow mix and the white ones. I ended up not using the bag of yellow molly's because I didn't need to :) Got some of the porch furniture down to the pole barn, and some more stuff from the pole barn up to the house. A bit of tinkering on the workbench getting some stuff organized for making some minis finally. Sat down and really figured out how to set up the snow fence for this year- it ended up not happening last year. This winter we are planning on using the pole barn for parking since the other vehicles aren't there anymore- makes keeping the end of the driveway easier than clearing the whole darn thing every time it snows. I can deal with a few hundred feet of sidewalk down to the pole barn, lol. Makes me wonder why we didn't do that years ago before the pole barn had stuff in it.

Today I relaxed for a while this morning- as in some zen stretching stuff. I've lost touch with myself for a while now, with sickness and injury really throwing an extra wrench in there. I want to get back into meditating more, maybe pick up tai chi again. Then I hit the hall to take care of paperwork... then it was time to tackle another round of bulbs- this time the big alliums. I've been working on keeping the side section of the herb garden relatively weed free and buried under leaves for a while now.. and the trample pattern is emerging on that side for how walkway is going to shake out. So today I cleared out the leaves and as much weeds as I could. Popped in the butterfly bush into the middle with 3 lavenders along the walkway side. They are some of the big heldover ones that needed to get into the ground. Then somewhere around 100 various alliums around the whole area. Some from growing out last year- and I have a bunch of tiny baby bulbs to pot up to grow out from those. Purple Rain and Wild About Mixed, which give the large classic balls of purple and white. Christophii, a reddish large start type globe, and Drumstick, a tight budded egg shaped head. I was tempted to put in a few other things too, but figured that was probably plenty to fill in for now and if I got some spots open next year, then I'll fill then.
Still got the solarium bulbs to put in- all those grape muscari, lol. Got 100 of them in the packages. And after cleaning out the current border real well recently, I realized the muscari blocks from 2013 are still very much blocks, and need breaking up more than needing more. So I think instead of putting in more blocks I'm going to dig out the whole border edge and just set in all the muscari at once to re-distribute them nicely. Nice and plush. They will make that whole walkway edge very well filled in very quickly. Then it's time to tackle the space around the little maple tree- and that little maple tree is getting cut down soon while it's still little and not endangering the house yet. It's taken several years of mowing and walking around to really figure out where some of these borders are falling around the house, heh. On the other end of the solarium in the wee folk garden I'm going to be putting in crocuses, snow drops, and eventually more muscari- this time Magic Carpet Mix- it's all the other shades and colors the muscari come in, and I got a bag I can pot up for propagating this winter.
Got some other bulbs for potting up this winter too- mostly fritillaria, including a tiny chocolate and yellow one I'm extra excited bout- weren't cheap since it was Milager's and such- 90 cents a bulb! But they are dear, and I couldn't resist- and till I know where they go outside I'm happy to grow them out in pots for a while.
Still got the front bed to dig up, clean up, and set in with bulbs- and plant markers. Got all the bulbs, but the plants won't be going in till next year. I'm going to use some of the small lavenders that are growing well and will set nicely as second year plants in the spring. The mums suffered a bit this summer, and look shaggy as hell. And what I thought was a bronze last year turned out to be a delightful pink with creamy yellow center instead, so some plans have shifted, lol. With the bronze I picked up this year, I now have mothers of sunny yellow, white, pink, and bronze to grow out- plus a handful of first year whites, yellows, and pinks that survived the summer. All of them are blooming now, so I can re-tag them so I can tell them apart again more reliably than just foliage shapes. Then they will start getting trimmed and such for cuttings and shaping again. By the time they are ready to go in next summer, the bulbs will have died back and the lavenders should be established.

And ugh.. need to tackle the mint hill, seriously. I let it run rampant last year to give the mints more time to establish and crawl- but now it's a bit too rampant and needs serious cutting back. No pulling out anymore- now I want those weedy root masses to stay in place to keep the hill in check while the mints keep stabilizing in. But now the mints are ready. And some of the smaller woody tree weed crap needs it's final killings- not just cutting down this time, but also painting the stumps with kill solution. I'm tired of fighting the damn things, and it's time to move on. I'm going to whack down that weedy thing growing in the bed of Jay's Sky Irises too and give it a kill painting. I got enough chemicals left to do another round of spraying the driveways too- but between all of that, it will use the chemicals up, and that's not a bad thing. I really hate using chemicals, and these have been around for a while now and need using up.

But enough with ramblings, time to publish this entry and go make some dinner- doing breakfast tonight :)

And October is here

10/2: Warm breezes and clear skies herald in the month.. and I kind of wandered aimless and cleaning puttering around the house today with the windows open to bring in the last warmth of the season. I said a goodby to family yesterday and today that is too painful to relate.
But the show must go on, right? Even aimless and lost, gotta get stuff done.
Consolidated the two deep freezes into the one standing one and turned off the chest for defrosting and cleaning up, pulled the tomatoes for salsa to the fridge to defrost. There were several packets of squash and pumpkin pulps in the chest freezer too. Those are now draining to dehydrate. I'm almost out of squash flour and can use some more.
Got the chicken stock reduced- cooked it with a gallon, got 3 quarts, reduced it to a bit less than a quart, which I poured off into 2 9-cube trays for the freezer. Had leftover Italian for dinner.

10/3: Ran a load of dishes early, and more into the dishwasher. Catching up on cleanup can suck up a lot of space, lol. Got another Urfa Beiber out of the solarium- got quite a bag of those piling up now, gonna need to run the smoker this week.
Got the garlic bed planted in- 72 of the Bardens softneck, and 20 of the softneck I grew out this year. A couple of red hot pokers in each back corner, and the blue eye grass made for 3 nice divisions for the front strip. Up yet is planting in bulbs. I had 15 healthy garlic starts I had put into pots earlier this summer out of the very last of the mixed garlic I was given last year- those got planted into the first bed to mature out for next year. I hope there's at least a couple different types in the mix.

Sat down and went through coupons, and the local sale ads for a bit of shopping. It's time to stock up on some canned and dry goods, especially since we are losing all the good freezer space, lol.

10/4: Glad I set in the garlic yesterday, we had some nice tamping in rain this morning.
Shopping day. And it takes hours to do a good round. The downside of living 20ish minutes away from the big stores. Aldi was pretty quick, but Meijer took a while. Picked up about a winters worth of winter squash today- half dozen butterkins, 2 delicatas, and 2 sweet dumplings that can serve 2 per squash, and 4 lovely single serve gold nuggets, about 28 pounds in all. I was tempted by the hubbards, but they were still too big for even a generous 2 person squash. I'll still probably pick up a few more before the season is done if the price is right and there's other varieties to pick up. But these were on sale for 69 cents a pound with a lot of right sized squash to choose from, and I had an additional buck off coupon to apply to my total produce purchase. Meijer also had those seafood entree packets that I've been looking at but too expensive- 6 bucks for a serving, ouch- and made with alcohol to boot. But today they were on clearance for 1.78, so I picked up a few for us to try out. Hardings had good sale action too- picked up 3 bags of taters for the price of 1. And since I found out my favorite snap lock lid containers for flour were discontinued, I was happy to find a pair of them on clearance- I wanted a pair for my bread and wheat flours. I also picked up a set of sealing lid containers on clearance from Aldi today for 7 bucks- three sizes. Used the medium one right away to store quinoa in, not sure what the small and large ones will hold yet, lol.
Tonights dinner is going to be some meatball stroganoff, I haven't made that in a million years, and we got frozen meatballs that need using up- and Hardings had a couple nice tubs of large caps on clearance for 99 cents each.
Got the last batch of ham stock started up- had a whole smoked ungleaned bone, a gleaned smoked bone, and 5 small smoked hocks in the freezer. Got the Nesco set up with about 2 1/2 gallons of water to burple up into stock, then I get to reduce the result down to just a few cube trays of what will essentially be smoked pork demi-glace for the freezer. I typically package the stuff in it's original gelatin stage in quart bags, but this time I gotta shrink that by a lot.
The tomatoes are still defrosting in the fridge- those will start getting skinned in the morning and all the peppers pulled out of the freezer... salsa tomorrow to burple up. Tomorrow I get to uncap and taste the hot pepper sauce too, and adjust it's vinegar if needed during it's final burple up- tomorrow is supposed to be fine and clear, so I'm going to be canning it up. It's as matured as it's going to get in the fridge, and now it's time to make space in the fridge and get the hot sauce shelf stable.
Got the tub of chestnuts drained off and into the dehydrator at 105- not sure how this experiment will turn out, but the soaking in vinegar water then drying is supposed to cure them really well for eating storage. Either that, or they will turn out in-edible, lol. Either way, it was time for them to get dried. Squash is coming up tomorrow for the dehydrator. The packages have defrosted in their tubs, and are getting pressed to drain in the sink now today- the mass will get repacked into the fridge overnight, then repressed tomorrow while the chestnuts finish up before I set up the dehydrator with the pulp.
Still need to figure out what to do with those bags of frozen whole peaches- letting them sit whole till Thanksgiving and they get used up in desserts is now out. Think I might need to can up a couple jars of peach pie filling- I also have a couple bags of cherries that can be thawed and cooked up into canning, and a bag or two of strawberries.
Over the moving time, I cataloged up the seeds- deep freeze and keeping on- 91 deep freeze, 173 keeping on. 83 packets went into the toss pile. Roughly 60ish packets of flower seeds I haven't fully catalogued yet.
And a small wish list- geez, I just weeded out beans, squash, tomatoes and peppers. A heap of other stuff too. But the Dwarf Wild Fred and a couple of seasoning peppers are making list- and an array of nasturtiums.

10/5: Another nice day weather wise. Got the door in front of our buddys car cleaned up- he called us Tuesday to tell us he was having it hauled off, and today was pick up day. That and some laundry was early chores. Wandering around sorting and cleaning stuff kind all day too.. weird.

10/8: Another right fine fall day. Friday I dinked around with setting up a lot of village stuff. That whole mess needs to be finished, but here it is a week into October already, and still pretty meh. The rally Friday just wasn't up to snuff. I'm starting to think I should just set up the mantle in autumn seasonal at this point. Maybe the back of the couch too. I do want to keep working on Scarry's Haunted Farm though- I think I kind of just want to get to dinking with building stuff more than setting it all up, ya know? Honestly, Fortunes Turning hasn't been right since April. Yesterday was cleaning up stuff again, and more sorting. Lots of crying over this and that. Being kind of aimlessly productive.
Today got the Ham demi-glace in the freezer, and the squash flour done and jarred up. 8 quarts of heavy ham stock reduced to about a quart, now in 32 squares in the freezer. It takes up about the same space as 1 quart bag usually does. Used up 5 smoked ham hocks, 1 stripped bone, and 1 unstripped bone, used about 5 gallons of water through the whole process. Kind of almost screwed that one up. Set up the nesco with 3 gal water in the laundry room, and cranked up the heat too high to bring stuff up to a boil for turning down to a slow simmer. Hours later hubby was telling me it was stinky, and I was like yeah, it's stock, and nope.. it had gotten too far, and had to add another 2 gallons of water to let burple overnight on low. Oops. But the resulting stock was extra rich and heavy to start with, and I normally would have bagged that up into 8 quart bags for the freezer. This time I reduced those 8 quarts to 1 and poured the stuff into a pair of 6" square aluminum pans and off to chill in the fridge-and made it all into 1 little quart space, lol. They were the consistency of very hard jello.
The 6 quarts of various squash and sweet potato pulps from the freezer and now dried down into 12 ounces of squash flour. After defrosting and draining, pressing and draining down to a 2 quart brick, that got pressed into 7 dehydrator jelly roll trays and dried at 135 overnight- this morning I flipped them and let them dry some more while the peppers were smoking. All the extra work with the pressing was worth it- the brick was easy like clay to smooth out, and already really dry since 4 quarts of water had been removed first.
Got the 2 quart bag of Urfa Beibers out of the fridge and onto the smoker, and now they are on the dehydrator. Been using disposable pie plates I got 10/10 per 3 pack, and man those have been nice. I can use them 2-3 times before they get kind of icky. Next up is the couple bags of sweet and hot fresh peppers to do up. Everything that comes out of the Tobago Seasoning and Aji Limon peppers in the solarium at this point will be used in straight dehydrating, no more smoking this year for that. Got all the smoked ones I want now, and since I will have a "surplus" of the Tobagos, I'm gonna keep off the pint or so I will want to use whole, and grind up the rest into a nice batch of pepper flake.
Then on to the whole frozen peaches. They just can't stay in the freezer, and I'm pretty much shut down on big canning for the season, and ain't making pie filling or jams this year. So I'm going to dehydrate those down too for later use. We shall see how much shrinkage I get, haven't dried peaches before. I'm hoping for a much pair smaller vacuum sealed freezer bags at the end of this.
Unfortunately, no salsa this year. I had pulled the big bags of frozen tomatoes and peppers out of the freezer to thaw, then totally forgot about them- and by the time I remembered today, they were bags of totally deflated tomatoes floating in their water, and the peppers weren't any better, so I had to scrap the whole lot of them ;(
So right now, I only have one more batch of canning to do, and it's a small kettle doable batch- the hot sauce that's curing in the fridge. Since it's a half gallon, and I want to do up 4 oz jars.. I think I might do a couple of different flavors depending on what the whole batch tastes like. I'm pretty sure I will need to add some vinegar/acid again during the reheat. It was a bit shy when I jarred it up, and I wanted it that way- better to undervinegar than over right off the bat. Found out the salt measurement I used was a bit overboard too- ah well. I want to sweeten a batch with some of those urfas, and maybe do a batch with extra garlic. Depending on the heat level of the batch, I might round that out with some smoked Aji Limon and lemon juice adjustment. That way I can break the canning into 2 days worth of batches, and not capsaicin the eff out of myself all at once, lol. I figure with the liquid additions to each batch, each flavor will probably make 6-4oz jars. Plenty enough of smalls to have a couple, and give a few away.

On a bit of a seeds note.. We do have a few new seeds to add to the list already. The Canterbury Bells were full dry and ready to clean the seed from. It was pretty easy- but since they are prickly pods, gloves were needed. And a glass seed tray to knock the seed into- not plastic. And a cotton ball.
Tip them stem up and gently roll between your fingers, and tons of seeds roll out. You get some plant crumbles too. After all your seed is knocked out... shred up that cotton ball and gently run bits of it over the seeds to lift out those prickly bits that want to stick to the cotton ball, leaving the smooth small seeds behind. Using glass instead of plastic is important here because the glass lets you slide smoother than plastic does, and you want to smoothly lift the pickles out of the seed.
Up on the needs cleaning list are some morning glories and beans :) .

Got a bit done..

9/9: Weather was lovely today. Cool and breezy at first, then fine for work out in the yard. Got the whole batch of hot peppers smoked up and into the dehydrator. The last batch of enchilada sauce done for this year- another round of regular pints. The tomatoes are winding down enough, I got another goodly batch on trays that need to go into the freezer- those will finally become a batch of salsa. And then just a few more working in for more regular eating again.

The early part of the day was mostly spent with a bit of cleaning, as usual. Then the afternoon was spent on working on those lasagna beds.
I tackled the western bed first. It's the smallest one, and the first one I knew I wanted fully planted in. I weeded everything out, cut back the bronze fennel.. And planted in a Agastache Foemiculum Blue Fortune, Baptista Lemon Meringue, Baptista Blueberry, A couple rosemary, a lavender, and a couple each of two different colors of mums. Not sure which colors, the buds aren't showing yet, but two different leaf types.
Then on to the middle bed. It wasn't so bad really. The couple bean towers came out, and the bronze fennel got cut back. Didn't plant in anything yet- I just have blue eyed grass planned in front, and I want to go back over that area for a second grass removal first- I don't want to confuse my good plants with the weeds.
I've got a handful of various bulbs that I'm going to be planting in in a few weeks when the time is right. These are ones I picked up on clearance in 2016 and grew out in pots this year- all of them divided well, and will be good for sowing in later this fall. Now I just need to keep those beds cleaned up a bit, water if needed, and mulch in and I should be good to go.

The eastern and biggest bed, ugh.  I planted in some brassicas this year, then neglected the bed. A volunteer squash showed up, which saved me the trouble of planting in a trap squash there. Don't know what it is, looks like a white acorn of some sort, though it grew on a bush vine. First I cut back the grape vines yet again and pulled them out. And then yep, cut back the bronze fennel. The squash plant must have had every bug in the yard on it, yuck.
During cleanup, I sprayed a goodly gallon of Neem+ tea tree, peppermint, and rosemary oil all over the bed, surrounding area and fence, the plant I pulled out and laid on a tomato tower in the driveway.. everything. Little suckers didn't like that much, some of them appeared to be bleached out by the spray, and died. The bed isn't fully clear of weeds, I kind of pooped out by the time I was done spraying. But all of the brassicas are uncovered again, lol. And I can tell where the borages are springing up from. That bed is going to get finished clearing out entirely then a plastic cap laid over it to smother and solar kill the dickens out of it for as long as I can stretch it this fall for next year- I do have a rather nice and goodly round of asparagus rootlets that never made it out to the back 40 that I plan on setting in there next year to make that it's own permanent bed. Not a huge one, but plenty for fresh eating for two, while the rest of the pickling asparagus can continue on in the wild beds out back.
Making a couple pans of scalloped taters and ham for dinner tonight :) Decided to just split the batch between 2 pans so one could just be straight popped into the freezer. 

9/12: First off Happy Birthday to my sister! This is a good holiday- weather was superb, and everyone was bustling. Sunday was spent on some family affairs, and Monday I was feeling wretched with a stomach bug or something that made the need to be close to a bathroom and bed was necessary. Today I got a bit of canning done, couldn't put it off and the weather was fine and likely to turn tomorrow. It was either stuff the freezer and wait till the weather cleared again, or just get it done. So I sucked it up, and skipped any gardening plans though the weather should be clearer later this week.
Making mac and cheese and broccoli for dinner tonight, sisters choice since it's her B-day :)

Kind of a random general weather note. This year the U.S. got gobsmacked by a couple hurricanes. Harvey, which landed in the gulf and almost drowned Houston, and Irma, which was a SUPER hurricane that shredded Cuba and the entire state of Florida, and is now storming over pretty much every state touching Florida. Our Labor Day cold snap was the tail end of Harvey, and we did actually hit the low 50's into high 40's overnight. Days have been mild, and nights chilly since- we have been closing the windows or keeping them closed. Today during the day we peaked out around 80- tomorrow we are supposed to be possibly getting evening rain from the push in of Irma. Crazy.

9/3....

9/3: It was a cool morning. Got a batch of Flaming Fred sauce and a batch of sloppy joe sauce cooked off and ready for the fridge. Picked off another 30 pounds of tomatoes off the Freds and Romans- I really need to do a cleanup day tomorrow and clear off all the tomato plant debris and such.
Those two glorious heads of cauliflower yielded up 8 quarts of florets for pickling. This was after cleaning them up and cutting them up. Last time was about 6 quarts cut up yielded 9 pint and a half jars.. I will have a full day of canning tomorrow, even if I don't touch the peppers yet.
And sigh.. the tomatoes are still dehydrating. Just a few are mushy... but that's all it takes in a dried batch. Have to keep drying overnight again.

A nice soup tonight- corn and chicken chowder. We had gotten those dozen ears a couple weeks ago that I shucked, cut, froze off the kernels and made stock from the cobs.. And hmmm, had a couple chicken boobs in the fridge defrosted.

9/8: been a few days, busy. Got the Flaming Fred sauce canned off, 14 half pints, and sloppy joe sauce, 5 pints. It rained all weekend and into the week, and was way too crappy to set up the outdoor canning kettle, so the cauliflower didn't get canned, or the peppers. We've eaten up one full 4 quart tub of cauliflower in various dishes, and I still have another in the fridge I can maybe pop off a batch with tomorrow if the weather holds good. All the peppers either went into the dehydrator- 3 trays of hot banana chunks, 2 trays of jalapeno slices, 1 tray of fingerling rings- or into the freezer, ended up with about 3 bags of peppers!
Today I picked the 2 Tennesee Sweet Potato Squashes, cleaned up their rack area, and moved all the peppers over to that spot. They really need all the full sun they can soak up right now before the true chilly hits and I have to decide if I should pull them in or let them go. I did get a nice full round of pepper picking done today, so I have a full batch to do another round in the smoker.  I also picked what's likely to be the last good big batch of tomatoes- the plants didn't like that chilly spell one whit. I got a batch of nasturtium seeds picked- a scant half pint, but hey, beggers can't be choosers, and I don't really have a lot of nasts growing this year.
With the weather chilling out, now I need to start figuring out what I want to do with all the plants this year that are outside. Time to start thinking about getting a roof back onto the kennel too. I don't happen to have a handy stack of straw bales this year to make up a snug box on the south side of the kitchen, but I might be able to figure something out with perhaps bagged leaves this time to make something snug for the plants I can overwinter outside that way.

Nightvale is getting a slow start, but is starting... The whole village just sort of petered out into nothing this summer- too much other stuff going on to really fuss with stuff that much. A couple weeks ago I started really cleaning and sorting stuff.. Then over the last weekend re-arranged the furniture, looks good and different now. Then with the solarium cleanup came a lot more shuffling and sorting of stuff, lol. And then I had myself a rare day or two of actually feeling creative, and wanting to use my new bench setup, and indulged myself in repainting Oncle Boo's house, doing the jewel detailing done on the carousel, fixing Ms. House Spider and now she's up and walking again, and a couple other minor repair things. Now over the last couple days I've gotten the platforms sort of set up and starting to figure out where the big buildings and setups are going to be.

A bit of interesting news for us.. this week was a busy one of chasing around- we closed on the land contract and the second parcel that landed in our laps. We now have a total of 25 acres, with a pretty full back 20- including a new large pond. It's an ultimate dream expansion we sort of chortled and wished over early on, but figured it would never happen. And also, the neighbors had a property turn up for them that they were able to get- it's got the acreage that they will be removing the dogs and the horses to their new place. So pretty much as soon as the stable is really cleared out, I plan on moving in there with some gardening stuff. That front horse pasture area is chock full of years of horse poo trampled down and pounded in, and the stable has electric and water already. I don't plan on making the mistake I did years ago and plan a huge garden. But I do plan on starting to work that area in for gardening big stuff, like trying out the 3 sisters garden, or sprawling melons. In the spring if the plants survive it, I can start planting in the orchard and berry bushes out back too. I still plan on utilizing and upgrading the gardens out front. But since the lasagna beds are about ready for their permanent plantings, and just a couple more raised beds up the line to the kennel area.. And with it being just the two of us soon, without the need for such large gardening of the food needs.. and with my fondness for container gardening around the kitchen.. And with the chicken coop and run area opening up soon since the dogs will be gone from there soon... the gardening and homesteading around here sure is going to change fairly soon. The front will keep evolving into more permanent and perennial gardens.

8/25....

8/25... time to start really keeping some notes again. The summer has pretty much gone, or at least feels like it... No sweltering nights, the solar eclipse was cool.. and now we are getting down into the 50's overnight here... WTF, right?

So, today I got the first 14 half pints of enchilada sauce canned up- a Mild Garlic one. I was going to start doing up the Lemony Cauliflower too- got the burner and outdoor stuff set up, and started pulling together the indoor mes in place... And discovered I was almost out of white vinegar. Well shit. Had to run to town for a couple gallons of it. By the time I got back it was too late to fire up the outdoor kettle, so I brought in the burner and just prepped up the two big heads- about 6 quarts. And peeled the couple heads of garlic. By the time I was done doing that, it would indeed have been too late to fire up the big kettle.
But while I was prepping the cauliflower, I got the sauce canned up. Tomorrow I'll do up the Smokey Hot sauce while I'm doing up the Lemony Cauliflower outside.
Then I can attend to doing up the double batch of Garlic Salsa. The garlic salsa will be it's own full days cooking up. Last year a single 5 lb batch yielded a dozen half pint jars. This year I plan on doing some half pint jars, and some quarter pint ones for snacking use. So it's going to make for an extra long canning day, lol. Or maybe I'll split it up into two batches like I did with the sauce- I'm rather liking the hold and then process thing I got going on here.

And a great note... Crock Pot bags. They can be sort of pricey, but ooohhhh can be worth it. I start off the sauce in the green crockpot- to get my measurements right, lol. After burbling it up in that crock I whirred it up with a stick blender and poured it off into my blue crockpot- the next quart size up- in one of the bags to do it's overnight low and slow cooking- and it was perfect. All the wet stayed in, and the bag has corners so every last bit of it squeezed out of the bag neat as can be.

Good thing we are down to just a little hefty tray of produce left- whatever don't get eaten in Crispy Chicken Salads tonight is like gonna get used up in something tomorrow, dunno what.. but there's another hefty round of picking that needs to happen Sunday. The toothache plant needs serious picking.. and the Freds and Romans have another full round ready to pick already. I'll probably fire off a round or two of regular enchilada sauce depending on what is ready for fresh cooking- Crockpot round or two of Sloppy Joe mix needs to happen too, but those use skinned tomatoes if I'm recalling right, so I'll be sure to toss some more in the freezer.

When at the farm market where I picked up the cauliflower, I also picked up a generous "quart" of a half dozen HUGE white peaches locally grown. I IQF'd those up, and those will be held with the other bag of peaches for cold weather baking when a delightful fresh peach is a total drool.
Ah freezer action.. With mom and Bear going back to Wi and taking the deep freezes with them.. I've already been saving up my pennies to hopefully get a good deal during the Labor Day sales for a new one. Gonna need to look into another dryer too since I assume they will take theirs with them.

Got a nice good whack at cleaning up the solarium yesterday... then promptly started cluttering it up again, lol. It's always a magic-9-square game out there. We really need to get that old hot tub out of there and clean stuff up. With the cooler and dryer weather it might be more plausible to get the truck up to the back door and load that thing off to the end of the drive with a "free if you can haul it off" sign over the big weekend. Just be done with it if someone else wants to haul it off.

It's getting to be that time of year that I need to clean out the Hardy Hibiscus border in the front, and plant in some of those mums I've been growing out. Give them a bit of time to establish in and want to bloom a bit later on. I think I'm going to be tossing in a couple handfuls of the bulbs I grew out and cured up earlier this year to help flush in spring and early summer blooms too.

The Lasagna beds.. time has come to start some planting shifting. Years ago when we first moved in, I dreamed of a full line of beds of edibles.. and have found over the years our gardening needs are much better served tighter up to the house, and with the shifting of the two raised beds this year, it's confirmed. I figured at some point that a lot of fence area would get to be more dedicated over to permanent stuff over annual stuff.. And I think now the time has come to start with that on a kind of serious planning basis.
I have a nice handful of very good perennials built up now. All beneficial insect goodies. The Bronze Fennel, Blue Borage, and Lemon Balm have all established nicely in the beds. And frankly, I haven't missed the growing space for food, and the beds and nicely fallow and ready for some lovely "other". I've worked hard to establish those beds, time to finish them in. I think perhaps the large bed might be worked up into an asparagus bed. I've got a goodly round of seedlings I can grow out for planting another year- and I do have the wild beds building up back already, it would be nice to have a good close up patch at hand too.
Coming up in the orchard area is also going to be some culling out. The peachish/whatever tree is slated to come down. The Sweet Cherry Trees are going to be thinned out, and the Maple needs trimming too. The green apples might just get scrapped yet- I can plant in a good one out back. Same goes for the red apple out front too. I think with the removal of apple and peach, and thinning of sweet cherry trees.. I'd like to plant in a couple more fruit trees. Another plum or two to cross and grow with our lone Green Gauge that isn't doing much. And another dwarf sour cherry or two to produce with the one we got.

8/26: Another busy day. I got out about a quarter of nine while the shade was still good and the dew still fresh on the plants over the toothache plant bed and did a full harvest- 3 quarts of fresh flowers this time, they are already on the dehydrator. Now that I have a goodly couple gallon bags of the stuff already dried and stashed in the freezer, it's time to pull those out and vacuum seal up the crops for deep storage. I'll still get another flush or two out of the plants before frost hits.
It's also time to start culling out some of the plants themselves to distill/render out with some fats and alcohol pulling. I'd like to produce a couple of topical bits for sore muscle rubs and such. This has been such a good growing year that with some careful storage, I could have a batch to last into 2019.
After I came back in from that, it was time to set up canning. Got the big burner going and the stove, and cranked out a half dozen jars of pickled lemony cauliflower, and a couple rounds to do up the 14 half pints of smokey spicy enchilada sauce. Using the big outdoor burner for the water kettle is wonderful. I was able to use the kitchen table to stuff the cauliflower jars, and used the stove to heat up the sauce and brines. Didn't kill my stove- and was able to keep most of the heat and steam outside, yay!

Tried out a new thing- homemade corn nuts.  Used about 2 cups dried corn. Followed the online recipe with big dried corn, overnight soak- the corn even went into a bag and sat in the fridge for another day before I oven toasted them up today... and tossed them with some soy and wasabi.. They are ok, but not great.. it needs tinkering.
I think the overnight soak is good.. but I think they need a short cooking too to really get a full hydration going on before they get baked. They had some dense chewy inside action that indicated not good enough hydration before baking.
Tossed the bag with about a quarter cup of veggie oil and a goodly shaking of salt. Toasted it off in 5 minute increments, stirring, for about a half hour... at the end they started wanting to pop like popcorn, so I pulled them out... but they really could have used another 5-10 minutes worth of toasting and roasting to get all of them better crispy dried. Not sure if that means I should just use a deeper pan to contain the popping, or finish them off with a goodly stovetop toasting before finishing them off. I might toss this batch back in the oven after I kill the heat after dinner to toast/dry out a bit more honestly.

I poured them hot out of the oven into a big metal bowl, and drizzled they soy over.. it actually sizzled because the corn was so hot. Stirred in a couple spoons at a time about half a can of wasabi powder, and another goodly shake of salt. It took a lot of wasabi for them to have a good hit of it. They do have a nice corn/popcorn flavor to them.. they just need a bit of tinkering to get a nice crunchy baked corn snack. Chick peas are still easier. Gonna use the other half of that can in a bit to make up a nice batch of wasabi peas, yum. I think perhaps with a better cooked up corn batch I want to try coconut oil and some caramelized sugar/spices mix. These kernels are nicely sweet enough on their own I think a good salty caramel version of this would be good.

Dinner tonight is Moms meatloaf. Roasted up four huge golden beets to pair up with that third head of glorious cauliflower I managed to not pickle up and save for dinner tonight, lol. Still got that head of cabbage languishing in the crisper, so going to do up a batch of horseradish and mustard cole slaw. Some tater tots and biscuits... slice up a plate of tomatoes and cukes with some pickles to round it off.. mmmmm.

8/27: kind of a cleanup day. Got the potting table cleaned up and such so I can start stacking other stuff on it. Cleared off and logged up the last of the bulbs finally.. pretty soon it's time to start planting them in again. That's ok.. I've scoped out the lasagna beds. Bed 1 has some nicely established blue borage, and a decent bronze fennel. Bonne plant in the Agastache Foeniculum, yellow and blue baptistias, a rosemary and a lavender, and some allium bulgaricum bulbs. Bed 2 has a great bronze fennel in the back, the lemon balms in the corners are well established and going to seed, and a nice blue borage popped up. Gonna plant in the blue eye grass and a mix of short alliums- molly and neopolitanum- yellow and white upcups of happy. Bed 3 has the best bronze fennel, and two good blue borage in the corners- think I might put in my asparagus babies there next spring.
Then the nice big clear patch around the pole. Needs a bit of cleaning, but meh.
But since I do have the other more shade loving plants too.. time to plan some planning, heh.
Solarium first. Need to dig out a goodly bit of the special irises and throw them into pots to hold up for some 2018 watching. They are the closest to the door, and I want to start keeping that space clear and open more for some spring slab plans. I also want to cull them out to plant elsewhere in the yard once I figure out what their actual blooming is. The whole wee corner could use some serious cleanup in general.. and I also have a lovely Solomons Seal to plant in back there- it prefers some shade and is a very beneficial insect friendly plant. I also have a white bleeding heart to try to get to grow too- I somehow always seem to kill bleeding hearts, sigh.
The counters are open for all the canning stuff to sit for cooling. Tried out a batch of fresh fridge cuke pickles using Milwaukee pickle juice I saved and froze up. Got another crockpot of regular enchilada sauce set up, and will turn around and repeat tomorrow- then do a double batch of pints on the big burner. Now that I've cranked out double the half pints from the 2015 tally, it's time to start working up on those pints.
After that, salsa is on hold again- I've already diced and tossed the peppers in the freezer. But since I do need skinned tomatoes for sloppy joe sauce, the ones in the freezer are going to go to doing up that batch first. I only need to do one double batch to fill the case I want to make of that.

Pulled the beer garden radish roots today, lol.. the little snubs they were, not suitable for any eating. So much for another batch of 1720 relish. They really did expend themselves on seed, which is what I really hoped for from the 7 seeds I planted last year so I can start growing them regularly... and a few seedlings are already self sowing up and need dividing to hopefully get a late fall harvest of some decent roots. Also time to set up another round of the Helios radish- that was damn fine, and we still got time before the frosts get frosty enough that I can grow out another batch.
 Nasturtiums behind the kennel are looking great. So much so I'm seriously reconsidering my idea of building a raised screen for the vines to grow on for some optimal seed harvesting. The two pheonix nasts in containers haven't proven to be particularly spectacular in their blooms- but their seed should be good. The longer vines I think I might need to raise up to be able to catch as much seed goodness as I can- green or ripe for planting, I'm pretty much tapped out on all nast seed!!

8/30: For the last couple days, I've been doing a lot of cleaning and re-arranging of the living room and solarium..  Got the solarium finished cleaned up to get the hot tub out of there. It's been nothing more than a cabinet for years, and it's a huge space eater and it's time to go. I'm looking forward to the extra space to reshuffle shelves again and get some more use out of my workshop. Got a dozen pints worth of enchilada sauce sitting in the fridge to can up tomorrow, and pulled out the edamame for pickling up tomorrow as well.
Picked off another large round of tomatoes, probably another 40 pounds. I think so far I might have picked about 100 pounds total. I've already got another round of Freds cored and in the fridge to set up a crock of HOT enchilada sauce. They are far more prone to cracking than the Romans are. I also have harvested enough of the "perfume" peppers to smoke off a smoker full, those are now cooling to go into the dehydrator overnight to get crispy dry. Got enough of the Roman Candles sitting that I'm going to run a smoker full of those tomorrow and finish with dehydrating. They are such a nice dense paste that they should take to smoking particularly well. And I'm almost out of smoked tomatoes, so it will be nice to have more.
I picked up my first eyeshadow in about 20 years, lol. And it's not even to use as makeup. It's for detailing mini's with. Much like regular paints do go into the "specialty" paints like nail polish does, and I've got a lot of nail polish.. Artists chalks, pastels, and oils only go so far in the color realms- eye shadow fills in the "specialty" dust colors.

8/31... last day of August, and Labor Day weekend on right now. Had a bat in the house this morning, the three of us shooed it off to the solarium and closed it off, and it tucked up cute and tuckered out in a corner. During the day while it snoozed, we got the old hot tub out with the help of Dave and Matt. Sooo much space open now. After the tub was out, I left the inside doors open again while I was cleaning, sorting, and doing up batches of canning. Ocelot of course cried all day long about losing her favorite laying around spot and the kitchen window being closed, poor thing.
Got a dozen pints of enchilada sauce canned up. And did up that 2.5 lb bag of edamame into 9 half pint jars- one didn't seal and went into the fridge. I have to say I'm over the moon happy with having the big water bath kettle outside for this. I'd like to pick up a couple more cinder blocks to help enclose the fire ring better rather than having to shift them, lol. And one of my trivets has proven to be the perfect size to put into the bottom of the canning kettle. Since the new rack I just picked up for 15 bucks was too big, I get to return it anyway, and I'm still good to go.

It's been pretty nice to really pull apart and sort out stuff in the solarium. The hot tub cramped out space that will now be better used. I've already shifted the workbench over those crucial 10 inches to center it under the above lighting and shelving, and have dropped the series of drawers into it's corner niche properly.

9/2: Happy Labor Day weekend... I'm depressed as hell that I didn't get to go to faire this year, not once- first time in 20+ years since that has happened. Too much other going on, too much I just don't blog about here. And this weekend, it does feel like the death of summer is already been upon us, and this is more like the first nice weekend of fall than the last one of summer.
Today, I hurt. The summer is badly catching up on me, the early season malaise, the June food poisoning, the bad fall in early July that barely healed up enough to be functional for the back to back work weeks.. then the catching up on harvesting, processing, cleaning, and autumn setting up ever since then. Yesterday was a blur of doing stuff... Today started out with watering everything, laundry, firing up the smoker and setting up another load of smoked roman candle tomatoes, swapping over the other regular batch of them in the dehydrator to finish up- ended up with a couple trays of not quite done fresh sandwiched between 3 trays of smoked and on low overnight in the solarium... another round of enchilada sauce in the crockpot, this one a Flaming Fred. It's 4 heavy quarts of Freds, topped of with a few roman flames, and done up extra spicy. I've pulled the 10 lb bag of tomatoes from the freezer for making sloppy joe sauce, but they won't be thawed enough to slip till tomorrow, so I'll have to toss them into the fridge overnight.
Then it was nice to sit and relax for a bit in the car to go out to mums to drop off a couple bots and pick up the black audi to bring home. Stopped at Sawyer- got a couple glorious HUGE heads of cauliflower for 3 bucks each for more lemony cauliflower, a nice round of hot banana and sweet banana peppers, and a goodly handful of hot finger peppers- all local grown. Hit Piggotts, and picked up a 5 dollar bag deal of a large amount of hot bananas that were fully ripe and oranging out, and a cram full of a bunch of jalapenos for dehydrating. I've realized I still have a goodly store of smoked hot and mild, mild dehydrated, and smoked flaming hot peppers, but pretty much out of some standard dehydrated hots, lol. All the banana peppers I'm going to pickle up, we are out of pickled peppers of all sorts too.
And kind of a special squee- picked my my first seed packets for next year, lol. a container zuke, some foxgloves, a particularly fragrant sweet pea, and Sungold cherry tomato. With Autumn on the there is already hope for spring. The first harvest has long past, and the second coming up. The uptick is that we are only about 60 days from Halloween!
So now spaghetti sauce is simmering for dinner, and it's time to start some water.. probably well past time to finally post this entry, lol.