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Fall is definitely in the air here in Vermont. The trees are showing what’s left of their yellow, orange and red selves. It’s definitely “putting by” season. We had a definite frost/freeze last night and it’s a good thing that I spent a few days gathering what was left in the garden. However, with the harvest coming the processing, the part that sounds good but is so time consuming. As I type this, celery leaves are drying in the dehydrator, second batch. The first batch of those and a jar of sun dried cherry tomatoes are already stored away. Basil has been pureed with olive oil and frozen into tablespoon size portions to mix in soups or pasta sauces. Potatoes are dug and in the shed, drying so they are easier to dust the dirt from before moving into the basement for storage. The onions, which were picked several weeks ago, are there too, now ready to put by in the basement for fall and winter usage.

A very pleasant surprise were the volunteer tomatillos that were growing in the garden. I was convinced that they would not be ready to harvest, but pleasantly surprised to gather a large basketful, weighing in close to 8 pounds. Some of them have already been roasted with said onions and peppers for a green salsa.

The voles commandeered most of the beet crop but I was able to gather a handful to enjoy. They don’t seem fond of the carrots, but I’m sure that their appetites will change as food becomes scarcer since I’ve harvested most everything else.

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I made these peach preserves over the weekend with fresh peaches. Oh my goodness, are they good. I found the recipe here at Natasha’s Kitchen and I suggest that you hop on over there to check it out. I adapted it a bit to add a touch of vanilla (about 1 teaspoon) to the peaches before I jarred them. I had my doubts since the recipe takes a couple days to complete, but it seems that it is well worth the wait.

 

Evilwife on the move

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