That is the major task this time of year. And that is what I did this afternoon after the typical morning farm chores.
The first order of business was pressing the fermenting grapes. I transferred the juice to a carboy and added sugar for making grape wine.
Next was processing those dried herbs. I used Preserving Herbs for use all Season as a guide. I used to put the herbs in the dehydrator, but hanging them is much more satisfying. And I am guessing that the flavors are preserved better. This is from left to right basil, mint, oregano, lemon balm, sage and thyme.
The basil didn’t dry very well. She didn’t mention basil for air drying, but I thought since she used mint that basil was the same size. But it didn’t work. So now I will follow her advice and make pesto and freeze that. Plus I do plan on making chive butter as well. I have already made some herb infused vinegar.
Next was dealing with the tomatoes. I have canned some whole, but that is a lot of work. So today I decided to make tomato sauce which I will then freeze. I used Marcella Hazan’s Tomato Sauce recipe and modified it. I added some of our peppers and herbs to preserve them as well.
Here is the sauce. We had some for dinner with spaghetti (in my case squash) and meatballs. The rest will be frozen.
So that is what I accomplished in preservation today. There is so much to do, but at least I made a dent.
In other news, I put up the Indiana license plates with my Washington plate on the feed shed as they are farmy. They are from my mom and stepdad’s Indiana van which they sold recently. That van brought me my bee equipment from my cousin in Indiana. I have fond memories of this van and now have its plates to remember it.
That is the news from Schoonover Farm.