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ripe fruit canning

Ideally you capture fruit at the height of its ripeness when canning. Too ripe and it becomes mushy. Not ripe enough and its tastiness is compromised. The pears and peaches gifted to me from my friends’ orchard were at that perfect point for canning:

Pears in a light brown sugar syrup

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Peaches, pitted and halved

peaches_pitted

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peaches canned with vanilla. [Update & note to self: Next time skip the vanilla. It’s not the best in combo with peaches.]

peaches_canned

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And pear butter for the riper among the pears…followed the same recipe as for peach butter in the Ball cookbook.

pear_butter

 

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orchard inspiration

My friends’ orchard, vineyard, and gardens are blow-you-away beautiful and an inspiration. Here’s what was ripening today:

Peaches

getman_peaches

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grapes

getman_grapes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apples

getman_apples

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plums

getman_plums

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and Pears.

getman_pears

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plus the bounty of their garden gifts:

getman_bounty

 

 

 

 

 

 

 

 

 

 

 

 

I have every intention of spreading the garden love with our future crops…

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turkey tail feather art

Mama turkey left a tail feather on the deck.

turkey_tail_feather

Like a piece of art when you look at the details.

turkey_feather_detail_2

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cheese experiment

waxed_cheddar_closeupCan you store cheese without refrigeration? I knew cheese makers have been making and storing cheese long before refrigerators were available, so I got curious. Reading up a bit, I learned that you can paint cheese with cheese wax, which allows it to breathe while protecting the cheese as it ages. So I decided to give it a try. For this experiment I used store-bought cheese and cut it into roughly 1/2 pound blocks. I let the cheese sit at room temperature for an hour or so to sweat out excess moisture.

While the cheese was sitting at room temperature, I melted the cheese wax (must be cheese wax, unless you have an inexpensive source of beeswax which will also work) in a double boiler. I recommend using a double boiler you can dedicate for melting cheese wax since it’s pretty impossible to clean afterwards and use for anything else. You can buy cheese wax online.

I put on sterile latex gloves to keep the cheese clean and my hands free of wax. After drying four small blocks of medium cheddar and two small blocks of jack with a paper towel, I painted on three thin layers, added a label with the kind of cheese and the date, and then painted a final thin layer over the label and the rest of the block. Use a boar bristle or other natural bristle brush since synthetic brushes could melt.

cheddar_waxed

The wax hardens quickly. After the last layer, I tied butcher’s cotton twine around each block and left a long string for hanging. I’d read you have to turn the cheese to keep all parts breathing properly, and to keep moisture from pooling at the bottom. I chose to hang the blocks of cheese and not take up surface area unnecessarily. The twine is loose enough to flip the cheese and minimize moisture pooling.

My food prep corner of the shop, where I keep cookbooks and miscellaneous food prep gadgets that don’t fit easily in my kitchen, seems like a good spot to hang the cheese. It stays between 60-68F most of the time.

food_shop

I like the idea of having a backup supply of cheese, and also like the taste of aged cheeses. There is always some risk of contamination whenever preserving or fermenting foods, so I’m not recommending this to anyone who isn’t experienced and confident they can identify when something looks, smells, or tastes “off.”

I’ve tried my hand at making fresh cheese (mozzarella, ricotta) in the past with great success. In the future I’d like to make cheese that needs to be aged. In addition to potentially creating a backup supply using purchased cheeses, this experiment dips my toe in the water of a small part of the process of making my own aged cheese. If the shop environment works without having to invest in a controlled “cheese cave” environment, that would be great. I’ll keep you posted on what I learn.

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the difference sun makes

We moved in too late to start a garden this year, so on a whim I decided to grow two varieties of lettuce in pots on an inside windowsill. In each pot I used the same potting soil and fertilizer, and same amount of seeds in each. They are lined up on the same windowsill.

What a difference the amount of sun that each pot gets throughout the day makes on growth. Starting with the upper left, the most to least sun-exposed lettuce, going clockwise. The two on the left are the same variety, and the two on the right are the other variety.

lettuce_1
lettuce_2
lettuce_4 lettuce_3
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two-part composting

Plum pits from yesterday’s jam making are destined for the compost bin.

plums_pits

 

I started with a worm compost bin only — which is where the plum pits are going. Here’s what the worm compost looks like before adding the pits:

worm_composter

Originally I thought I could do all my composting in the worm bin. I learned, though, that worms take a long time to break down grain, vegetable and fruit scraps into the “black gold” you’re starting to see in the picture above. They can process about 1/2 a gallon of scraps a month.

Unless I wanted to take up more valuable space for a much larger worm compost bin — which has to be indoors to keep the worms from freezing to death in winter — not all the scraps we generate would fit into the worm bin. So I added an outdoor compost bin to hold household scraps as well as yard waste.

large_composter

I looked into purchasing a large bin for outdoors. They were all fairly pricey, and looked relatively easy to make. Since we live in bear country, I also had to consider whether having a bin outside would attract bears who’d tear it apart. If that turns out to be the case, I’ll have to rethink my outdoor compost setup altogether. So far, no bears or other critters have disturbed the bin and it’s been out there a couple months. We’ll see how things go through the fall when the bears are actively foraging to get ready for hibernation.

Turns out, making the bin was super easy. I purchased a 32-gallon wheeled black trash bin on sale for less than $10. I also purchased a 2″ circular saw bit for my drill. I drilled four 2″ holes in the bottom of the bin, four in the lid, and eight evenly scattered around the sides.

To keep critters and flies out — while keeping airflow in the bin to keep the compost aerated — I used duct tape to tape window screen on the inside of the bin to cover the 2″ holes I’d drilled. I’d tried using silicone roofing caulk to glue the screen inside the bin, but it didn’t adhere that well. Another waterproof adhesive might have worked better. So far, though, the duct tape has held just fine. Total cost was less than $20 and total time was about 45 minutes to drill and screen the holes.

The recommended ratio of “greens” (mostly fruit, grain, and vegetable waste) and “browns” (mostly yard waste) is 65% to 35%. You can find lots of expert instructions for setting up a successful compost bin by searching online.

I put the household waste that won’t fit in the worm bin into the big bin, along with any citrus, onion, hot pepper, and other waste that worms reportedly don’t like. These make up the “greens” portion of the mix. Yard waste makes up the “browns” portion — about another third of the mix. I also sprinkle a layer of potting soil over my greens to encourage decomposition. Potting soil also cuts the smell of the more fragrant among the freshly composting greens, like onions. Once the worms are done making their black gold, I’ll mix that in as well.

We’ll see how well the compost works in the spring when we start our first season of gardening.

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plum jam

Plum trees turned out enough plums in this first season to make three pints and one quart of jam. Here is a bowl of the pitted bounty:

plums_cut

The trees yielded 6 cups of fruit once I pitted the plums. I added 1.25 cups of water,  4 cups of sugar, and 2 tablespoons of powdered pectin to the mix, plus a teaspoon of citric acid to up the tartness.

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Then set it on the stove to boil.

plums_boiling

While boiling the fruit, I boiled the jars and lids. When the fruit was boiled down to the right thickness, I jarred those babies and put them in a boiling water bath for 15 minutes.

plum_jam_jarred

Let them cool for a few, and voila – jars of plum jam.jam_jar

I have the Ball canning recipe book, which I follow loosely. It’s a decent reference to have as a starting point for your own experimentation.

ball_cookbook

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guessing the plum type

So far we don’t know what kind of plums these are. They start ripening looking kind of pink, then reddish purple, and end ripening with a reddish gold skin.

plum_branch

The flesh of the ripe fruit is yellowish green. It’s a freestone. About the size of a ping pong ball. Slightly oval. Tastes mid-sweet with a bit of tart. Any ideas about the type of plum we have here?

plums_inside

 

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plums picked & ready

The scraggly plum trees that came with the property did pretty well — considering they’ve had no care in a long time. Enough plums to make a small jar of preserves, plus a few for eating fresh….

plum_bucket

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young buck

He’s a handsome one…

young_buck

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