Fermentation Day

I hope I did not give the impression that the wildlife is eating all of our food.  There is still plenty.  And we are busy harvesting and preserving it.  Yesterday I froze green beans and blueberries.  But today was fermenting.  Although the birds got most of the golden egg plums, Tom managed to score two boxes of red plums from abandoned trees.  So I started plum wine today.

And I am getting tired of coleslaw so I used the last of the cabbage to start fermenting some sauerkraut.

I picked four boxes of peaches this morning.  Most are not completely ripe yet, but I felt I needed to get them off the tree since peaches are falling and the branches are under a lot of weight.  There is still a lot left on the tree.  I took some of the ripe fruit to make dinner.  We had Skillet Meatballs With Peaches, Basil and Lime.  It was really good, almost too good.  Plus I used some of our abundant basil.

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6 Responses to Fermentation Day

  1. Jeanne says:

    Your farm does keep you busy, doesn’t it! I hope your sauerkraut turns out well! The one time we tried making some it didn’t work, and we ended up tossing it out. We were really disappointed. You have probably had success with yours in the past.

  2. Denise says:

    wow. meatballs, peaches, basil and lime. A combo I would never have considered. We might have to give that a try! Our tiny pear tree is kind of the same condition, really heavy with fruit- hope it can hang in there, as they usually aren’t ripe until mid-Sept.

    • Donna says:

      Our pear trees are loaded too. It is going to be a busy autumn if the trees don’t fall over. The meatball recipe was surprisingly tasty.

  3. Michelle says:

    What I wouldn’t give for an abundance of peaches and basil! I’ve given up on buying peaches this year; where we’ve gotten them before had a bad year and sold out, and everywhere else is ridiculously expensive u-pick or picked.

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