Yesterday was our last full day of summer at Northbrook Farm. Today we pack up and head back to the city in anticipation of back to school/life/work on Tuesday. You’d think we spent the day swimming, eating, drinking and generally partying, wouldn’t you? You’d be wrong. We spent the day running as hard as we could.
First, we were expecting the annual wood delivery. Usually Clayton and his buddy load the wood, with the aid of the WorkHorse, into the summer kitchen. Since we’re about to rip the summer kitchen off we had to relocate this year. So, we cleaned up the potting shed area of the Crappy Shed. Clayton came and we helped him unload. Then, and this is the fun part, we moved all of the remaining wood from last year from the summer kitchen to the crappy shed. We unstacked it, transported it and restacked it. Good times. It’s a job done and at least the potting shed has had a much-needed cleaning. I do like to keep it nice for the raccoons….
After that, laundry. So much laundry. While the laundry was going I made a pot of chili for the freezer and supervised (minimally) the Girl making bread. The WorkHorse never stopped all afternoon either. At 5:00, after picking a batch and a half of pickling cucumbers and dill, he decided to take the kids to find more apples while I made dinner. After dinner the pickling and canning started. While the apples were breaking down we made what we think will be the last dills of the year. I then went to work on some Zesty Honey Pilsner pickles using the salad cucumbers from the garden, of which we had too many.
Everything took longer than anticipated and at 11:00 the madness was still ongoing. In hindsight I’m grateful that a shortage of jars stopped me from making pickled carrots! I was inspired by the pickling recipes in Molly Wizenberg’s A Homemade Life and I’d made the pickled grapes the night before (oddly delicious, as I’d suspected). The carrots will have to be pickled another day!
So far, 2013’s canning tally is:
dill pickles – 35 quarts
applesauce – 13 quarts (more to come hopefully)
salsa – 10 quarts
beets – 2 quarts
honey pilsner pickles – 4 quarts
pickled grapes – 1 quart
Total madness, right? At the very least, we’re in good shape in the event of a zombie apocalypse, which when you live with a 10 year-old boy, is a topic that comes up more often than you would think.
Happy return to life to you, and let me know if you need a jar of pickles.
P.s. Here’s a shot of the garden this morning.