Life handed us a bunch of lemons. And carrots. And potatoes,
pears, bananas… the list goes on. Not all of it was actual produce, but I’m
going to skip that part and just move on to the good stuff. The stuff that
won’t make me cry, scream, rant, rave, or throw things. Unfortunately, there is
quite a bit of that going on right now. Figures. Just when life begins to look
up, someone has to come along and piss in the pool.
So, this year Tam and I decided to sign up with a CSA (Community
Supported Agriculture) where every week we get a box of fresh, local produce.
When we were first looking at signing up, we weren’t sure what size box we
should get: small, medium, large, or “sharing” but considering how often our
offspring would show up looking hungry, we figured we could do the sharing size
and everyone would be happy.
Of course, the minute we pick up our first massive box,
everyone falls off the face of the earth and we have a LOT
of veggies to try and eat. In one week. By ourselves.
Groan.
All summer, we fetched our boxes, ate our fill and attempted
to share, but had no takers. We made jams and jellies, pickles galore, and more
salads than you can shake a stick at. It was all very tasty, but once work
started up again, it became a royal pain the arse to figure out what to do with
a head of cauliflower the size of a sports car, three potatoes, and a handful
of rainbow carrots. Oh, and the zucchini. Let’s not forget the zucchini. That
fucking zucchini…
Pickles, people, we made pickles. We pickled green beans,
cauliflower, carrots, zucchini, peppers (oh lord, that was intense!), garlic
and even some onions. We froze more onions (forty pounds of them!), and made
freezer slaw (YUM! Tangy purple goodness).
Now we’re drying things. Just tonight we put up seven
pineapples, plenty of parsnips, a cadre of carrots, and some other oddball
veggies. We’ve gone through 10 pounds of red-band bananas (sliced, dried, and
devoured), pears, apples, and celery. We’ll do more of that as we finish off this
last box.
Next I’ll be making pepper jelly. I have the lovely pepper
juice/brine already cooked and canned, but no pectin has been added. It was an
error in judgment for my first batch of pickled peppers, so I ended up with a LOT of very spicy syrup. No one told me that a) peppers
shrink when cooked like that, and b) when you add jalapeno peppers to hot
vinegar and sugar, without removing the seeds, you WILL drive every living
creature from the house. Holy moly, that was some painful air we were breathing.
Anyway, I’ll tame some of the leftover brine with apple
juice and make some damn fine pepper jelly that will make pork sing, ham hum,
and chicken crow for joy. It’s amazing on crackers with cream cheese (or just
about any cheese for that matter). I’ll be giving some of it away for holiday
gifts, but I’ll be sure to keep enough for us.
Right now, we’re looking to get an insert for our fireplace.
After last winter’s storm left us without power for five long, cold and very
dark days, we decided we’d had enough and will have an insert with a cooktop
installed before the really ugly weather hits. I’m really looking forward to
that. Imagine, waking up to a warm house even when it’s cold outside. It will
be awesome.
We’re also moving forward on our dream of owning the shop,
but I’ve promised not to say anything more until we’ve made progress (which
won’t happen until January).
NaNoWriMo comes up soon, and I’m all geared up and ready to
go. It will mean no editing of the current manuscript, but I think a break will
do me some good.
It’s a boring post, but I’m focusing on the positive. It’s
better than sitting on the rooftop in the rain, throwing shit at people walking
past the house. Not nearly as fun, but much safer.