Fall harvest time is a very busy time. The last few weeks of summer blending into fall means that many things are ripening faster than I can keep up with them for preserving them for the winter. How did the pioneers do it? I mean, i have the priviledge of a dishwasher, hot water from the tap, a stove that keeps an even temperature for canning…plastic ziploc freezer bags for freezing and still…I can not keep up with the ripening of the fruits and vegetables. However, it is a wonderful problem to have.
Recent weeks have seen green beans, green peppers, tomatoes, parsley, zucchini, peaches, blueberries, blackberries, pears, currants, raspberries, squash, and a slew of other items, come to maturity. Tomorrow we will be picking apples to be turned into a variety of treats such as apple pies, and applesauce. Yesterday, we picked 70 lbs of purple grapes. I have washed, crushed, strained and canned grape juice and even canned some of the grapes into jelly. The smell as the grapes heat throughly and are processed is amazing. So much work though ….it is a bit frustrating to think about how fast this will disappear. On the other hand, it is joyful to teach my children and watch them learn to appreciate all that goes into capturing the produce and knowing that it is something that they can do in the future for their families.
I have to admit, it is both amusing and annoying to hear them react to the natural trespassers on the produce. They didn’t like the bugs on the plants or hidden in the baskets of the items as they came into the house to get cleaned before being used. I was reminded how spoiled American children are when it comes to understanding how food is planted, harvested and preserved for families across the nation. Are all children this naive about how food ends up on their table?
My son is probably the most involved in the process here at home. He helped me plant the seeds, he has helped weed, fertilize, and rototill the garden and helped to harvest it as well as preserve it. Out of all of my children…he will have the best practical knowledge of the gift of growing your own food and putting it on the table. It is not only useful information…it may be a necessity someday! I am thankful that I grew up in a home where we knew how to grow what we needed as a family and more importantly knew what to do with it when it was in season and ready to be preserved. Do you freeze, can or dry any food items for your family? When did you learn how it was done…who taught you?
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Rainy, I am privileged to be married to an extraordinary gardener. The Normanator prepares the soil, tends the plants and harvests the bounty with loving dedication to caring for the earth and its people! This past growing season we had produce in such abundance that we feel truly prepared to go through the winter months in grand style and full tummies!
There is a plan afoot in our tiny town to have community gardens where families can come together to grow food, nurture relationships and pass along the arts of growing and preserving food.
If you have some extra jelly makin’s I have a few jars and some lids for you to use! grin
Our recent cooking class demonstrated the how-to of making sauerkraut. Maybe next year we’ll invite you to show off making jelly or jam!
Note to Self: Call Rainy!
Hugs,
Mother Connie
http://foodstampscookingclub.com/blog
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