So this week was very productive as well. My friend, Julie, came over and I showed her how to can (with my limited experience this year). We made a batch of pickled beets (which smelled amazing!) and a batch of cucumber dills, all in two and a half hours while our kids played. Oh – and we made lunch and all sat down together to eat it as well. We were both amazed at how much we got done when doing it together, and how we weren’t even exhausted! Wow! I wish we had a community!
We talked about how long ago, women didn’t have the option to send kiddos off to preschool or day care – but they didn’t need that option… they had friends and family close by to help them. And getting those chores done was fun and easy (or at least easier) with someone else there. And the kids were entertained and had extra eyes and hands to watch them. *sigh* I want community! Hippie commune, here I come! Ok, maybe not, but it wouldn’t be all bad.
So this week’s accomplishments:
Plant Something – none
Harvest Something– picked 180+ pounds of peaches on Saturday with our friends, plus a box of tomatoes.
Preserve Something – It’s the ‘P’ week. Monday I made pickles, pepper jelly pesto and pickled peppers, and Sunday we of course processed peaches… froze most, but plan to can/jam more this week. Also froze those Roma tomatoes… I wanted to make a sauce and/or can them, but they were ready on Friday, and I didn’t have time before we left for Palisade. So they were simply frozen instead.
Waste Not – nothing to add this week.
Want Not/Prep & Storage - made some gifts for Christmas time
Build Community Food Systems – Signed up for a composting class in September, made pickled beets with my friend Julie, bartered a melon for some jalapenos.
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice (about 1 lime)
1 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1-2 tablespoons chopped jalapeno pepper
1/2 teaspoon garlic salt
After chopping, drain excess juice from watermelon in a colander. Combine melon in a large bowl with green pepper, lime juice, cilantro, green onion, jalapeno and garlic salt; mix well. Refridgerate 3 hours. Serve with corn or potato chips, or, like Rick, add it with shredded roasted chicken, avacado, and extra onions to warmed corn tortillas for Fire & Ice Chicken Tacos! Thanks Mom, for the recipe!