Feeling the slowdown now.

Hey readers! Happy Sunday. Things are starting to change phase around here now. The nights are getting cooler, and thankfully I hav not seen any leaves turning yet. But I know it’s just around the corner. There’s still plenty to do though. Today we are off to the garden. The chickens have already begun their work there. I expect to sweep them across the whole thing before snow comes.

With the littles heading back to school tomorrow, the dynamic will change again around the homestead. I will once again have more open time to devote here, and on other projects. There’s always a trade off though. Because I’m still doing the 9-5 thing my time with them will shrink greatly.

First on the list today is the last ton of pellets. It will be housed in the main floor of the barn and get us started off this winter. As the winter goes on I’ll bring more up from under the barn. I won’t torture you guys with more pictures of wood pellets, but now that this project is done it’s off to other things.

With the cap on the truck, clearing out things that need clearing out has become somewhat of a challenge. I am going to need to look at small trailers soon. There is quite a bit of cleaning out on the horizon.

Next up we are off to the garden. There is a lot of food to come in. This is a good feeling.

Yes Virginia, that box is full. And there’s still more food to harvest. This has been a banner year even before I set foot in the garden today. I left about half the carrots to keep growing. What I was pulling was small, but we love baby carrots so it works good. It also makes a beautiful bouquet.

One dark spot is the potato’s. I gave them a 6×6 area, and they have underproduced greatly. Even though they doubled the amount that I planted. It could have been better. We ended with those at about five pounds worth.

I also have quite a few squashes and cucumbers that went past the edible stage. Those will be harvested for seed. Now it’s off to the kitchen to put some of this back for the winter.

The beans and carrots are washed and cut. They will need to wait until I can get some freezer bags. For the cucumbers I’m going to try my hand at refrigerator pickles.

I looked online and in the end I just winged it. Here’s roughly how I did it.

  • 2 1/2 cups white vinegar
  • 1 onion rough chopped
  • 1 cup sugar
  • 1/2 ish cup of salt
  • Pepper blend
  • Ground mustard
  • Celery salt (just a little)

Boiled up the vinegar sugar and salt until dissolved. While sanitizing the jars and lids.

Next the cucumbers and onion were chopped and spices added. These you can flip around in the bowl to coat.

Once the jars were boiling pretty good I added the vinegar mix.

Give it a good stir. The. Pack the jars. I didn’t worry a lot about head space, not sure if o should have. But they are all full.

One thing I learned along the way. Make sure what is going in the jar, fits nicely. My cucumbers were a bit big and took some persuading to get in the jar.

Ended up with six small jars. Overall a pretty easy process.

next it’s off to some zucchini bread, well because I’m swimming in them. Once again it’s off to the internet for the framework, and then twist it to my wicked cooking skill. How about this.

  • 3 eggs
  • 3/4 cup veggie oil
  • 1 cup brown sugar
  • 1cup white sugar
  • 1/2 cup Vermont maple syrup
  • 2 1/2 cups flour
  • 2tsp baking soda
  • 2 tsp salt
  • 1/2 tsp baking powder
  • 2 1/2 cups zucchini (grated)
  • Some chocolate chips if I can find some.

So. There’s no chocolate chips in house so that has been omitted. I also upped the maple syrup to 3/4 of a cup. Because real maple syrup is awesome. I also cannot find my bread pans, so this one is coming in cake format.

The principal is the same. Just a different shape. I will likely adjust the baking time as well.

You can find the original recipe Here.

The end result is mouth watering. Must let them cool though. The children have taken control and demanded brownies. At this rate I should be in the kitchen until after supper.

Well gang. Supper was one of the best I’ve had. Blue Hubbard squash, potatoes dug three hours before roasting, and some really nice ham.

Time to kick back with a coffee, and maybe read a book.

Until next time…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: