Harvest season is full blast right now. Started out with our Home Grown New Mexico ‘Jam On’ class where we made a Strawberry-balsamic jam and a terrific Blueberry jam.
Then the grapes ripened-ate lots and dried some into raisins for later.
The cucumbers ripened so fast I was making lots of pickles. First I made bread and butter pickles, then cornichon pickles and then dill pickles-crock, refrigerator and canned. Must have about 30 jars+ and now the 5 gallon crock is full where I am fermenting some with salt brine. After I was bored with pickles, I made some sweet pickle relish which I haven’t tasted yet. Will probably make more of that with the giant cucumbers I miss when looking for little ones. So far I’ve made pickles with Jody, Nick and Elodie.
Then I bought 20 lbs of peaches from the Farmer’s Market and Mernie and I made 3 different peach jams.
Now the tomatoes are coming in and I’m starting to make the raw tomato sauce that I freeze in gallon plastic freezer bags. Later in November after I recover from harvesting, I will take them out of the freezer and make different pasta sauces like puttenesca, marinara, penne alla vodka and good ole spaghetti sauce.
Soon I will harvest potatoes too.
and we will harvest honey from the bee hive.
Of course then there is all I take to the Farmer’s Market that I harvest every week-tomatoes, eggplants, shishito peppers, beans, tomatillos and sometimes rhubarb, kale and chard when I have the room on the tables. Phew! Busy time of year!
The best part of it all is I haven’t bought any vegetables in the store since early July and I’ll have a full pantry for winter when harvest season is done.