Wow, way to go ladies!!!
Wanted to congrats all of you on your hard work and tenacity!
I've had a few "interesting" conversations with friends lately and I have to say you all are a bunch of AWESOME LADIES!
One friend in particular is getting ready to build on a 6 acre mini farm. Being one of my besties I was excited to help her and have a local partner in crime... We were discussing GMO's in depth and a bunch of other stuff, I told her I was sooo excited to get to come up there and help her with her garden and that we could swap weekends helping each other process/can etc...
Then our conversation went like this:
"WHAT????" she said, "Do you HONESTLY think I'll be workin in a garden?!!!"
"Ummm, didn't you say you were going to farm and have one?"
"HECK NO!" she said, "THERE ARE SPIDERS AND SNAKES IN THERE, if we have a garden DH is doing it, all I want is a window box for herbs!!!"
OH MY WORD. I know not everyone is cut out for this stuff, but for those of us that care about what our family eats, and takes the time to do it ourselves...
Well I give you all HUGE PROPS! Ain't no sceery spiders gonna keep me from feeding my family!
So DD and I braved the "wilderness", spiders, and snakes and brought in these beauties!
A half gallon in an hour ain't too shabby!
I'm so mad I didn't have my phone on me, DD's horse decided it was the thing to do and started "picking" them with us, it was a hoot!
Waiting a few days to hit the patches again. I washed and froze them to make jelly when it gets cooler, if I can wait that long!
So I'm going to try a mint tea recipe that uses pectin, tea, and juiced berries processed in the juicer so I get some pulp. Have a better recipe?
Do you think earl grey would taste good in it? LOL! I do!
Clippity what do you do for yours?
Prairie I want to hear more about your tomato jelly/jam? Sounds like a winner to me!
For freezing I do cauliflower, cabbage, and broccoli. Wash, cut, wash, blanch the florets for 3 mins (my stovetop is stupid so it takes longer to get it back to a boil), cool in an ice bath, let sit for thirty, pat dry, and then vacuum seal. I cored the cabbage and cut it into 3 inch wedges, blanched for 5 mins, then did the same as above. I had too much to shred.
Everything is going in the stew pot this winter so I don't care if the cabbage is mushy, I only want it for flavor in the stock.