For the past two weeks I've been busy in the kitchen, standing next to a hot stove and preserving much of our garden booty by way of canning. I've been having a good time and am happy to have the beginnings of a root cellar in our basement.
So far, we have 6 four-ounce jars of pesto, 18 four-ounce jars of peach jam, 13 quarts of peaches (picked by me at Tree-Mendus Fruit Farm in Eau Claire, Michigan), 2 quarts of red beets, 4 quarts of whole tomatoes, 2 quarts of diced tomatoes, and 2 quarts of stew fixin's. The jars of stew fixin's contain celery, tomatoes, carrots, marjoram, thyme, rosemary (all from our garden) and corn sheared from the cob.
Making blueberry jam is on Saturday's agenda. I hope to end up with at least 15 four-ounce jars when all is said and done.
Over the winter, I plan to monitor the temperature and humidity level in the basement to see if it's possible to store root vegetables down there successfully next year. I suspect the temperature may be too warm and not humid enough to prevent vegetables from simply shriveling and drying up. Air circulation will be an issue, too. More research needs to be done to determine the best area to establish an actuall root cellar to store our fresh produce. For now, stocking up on our own canned goods, to enjoy in the middle of winter, is a great start.
Heck, it's 3:58 a.m. and I'm down to 13% battery life. I'd document my thoughts on where and how to plant tomatoes in next year's garden, and to add several recipes to Wright Garden Recipes, but I much prefer to be sound asleep before the birds start their chatter. I'll be dreaming of blueberry jam and blueberry pies.
http://wrightgardenchronicles.blogspot.com
http://wrightgardenrecipes.blogspot.com
So far, we have 6 four-ounce jars of pesto, 18 four-ounce jars of peach jam, 13 quarts of peaches (picked by me at Tree-Mendus Fruit Farm in Eau Claire, Michigan), 2 quarts of red beets, 4 quarts of whole tomatoes, 2 quarts of diced tomatoes, and 2 quarts of stew fixin's. The jars of stew fixin's contain celery, tomatoes, carrots, marjoram, thyme, rosemary (all from our garden) and corn sheared from the cob.
Making blueberry jam is on Saturday's agenda. I hope to end up with at least 15 four-ounce jars when all is said and done.
Over the winter, I plan to monitor the temperature and humidity level in the basement to see if it's possible to store root vegetables down there successfully next year. I suspect the temperature may be too warm and not humid enough to prevent vegetables from simply shriveling and drying up. Air circulation will be an issue, too. More research needs to be done to determine the best area to establish an actuall root cellar to store our fresh produce. For now, stocking up on our own canned goods, to enjoy in the middle of winter, is a great start.
* * *
Our butterfly bush continues to be an endless source of wonder. Wednesday morning -wait, who are we kidding? Wednesday afternoon began with a hummingbird sighting. Shortly after noon I stepped out on the front porch to enjoy the warmth of the day and read a book. Just as I turned to my left to look at the butterfly bush a hummingbird came zooming along the side of the house towards the bush, and then happily buzzed around several flower heads to drink the sweet nectar within.
I'm always amazed whenever I see a hummingbird. Amazed by their small size, the speed at which their wings flap, the way they move, and by the luxurious metallic sheen of their feathers. Seeing this little fellow was a perfect way to start the day.
There are always dozens of different types of bees all around the bush, as well as butterflies and moths, but I have never seen this type of butterfly before. Well, at least not under glass with a pin in its back under the care of a museum staff.
While reading, out of the corner of my eye, I caught a fluttering motion and saw what appeared to be the coloring of a Monarch butterfly. I set my book down and got up to grab the camera. What a joy to see this rust-colored beauty. I believe this is a Great Spangled Fritillary. At the very least, it most resembles a Great Spangled Fritillary.
Heck, it's 3:58 a.m. and I'm down to 13% battery life. I'd document my thoughts on where and how to plant tomatoes in next year's garden, and to add several recipes to Wright Garden Recipes, but I much prefer to be sound asleep before the birds start their chatter. I'll be dreaming of blueberry jam and blueberry pies.
http://wrightgardenchronicles.blogspot.com
http://wrightgardenrecipes.blogspot.com
