Skip to main content

Harvest Yields for 2010

Well, the garden kept me very busy, in spite of everything else. I forfeited a minor amount of produce that I just couldn't get to, but the harvest included: white and red potatoes (bagged up in the cellar, possibly will can some), lots of corn in the freezer, canned tomatoes, salsa, ketchup and tomato juice, broccoli, cabbage (fresh slaw, canned pickled red cabbage, and sauerkraut with the white), beets, cucumbers for fresh and pickling (kosher dills and bread-and-butter varieties) acorn and butternut squash (some canned), pumpkins (fun for kids at Halloween, plus some canned), asparagus (pickled some - fabulous!), strawberries (fresh, frozen, and jam), rhubarb. Radishes, spinach and lettuces, and herbs rounded out the goodies we were able to harvest.


Then, from local growers, we acquired apples, peaches, cherries, pears, and blueberries, from which we made sauces, syrups, jams and jellies, and canned fruits. Christmas brought a gift from a friend of a big box full of grapefruit, which we have been eating fresh, but also took about half the box, sectioned the fruit and canned it - haven't yet tried one of those, but we were concerned about how long it would last and didn't want any of them going to waste. The canned results look beautiful - hopefully they will taste as good as they look!

Our canning cellar is the old Michigan stone basement under the original part of our house - not lovely, but a perfect environment to keep things at a well-regulated temperature. The shelves were quite full around Thanksgiving, when I took this photo.

Comments

Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m