We are still wrapping up harvest. It’s been an unusual year, and we still have not had our first frost. Twice this last week, we have had salads for dinner–in October–in Maine!
I am working extra right now for my job, but I have just one more terrible weekend to go, and then I have big plans for finishing out my “great jam and jelly project” for the summer. I will write more about this over the weekend, hopefully, but I started a series of jams and jellies in the spring, when we had our rhubarb ready. I had the idea to make a jam or jelly from all of the amazing fruits on our farm (plus some I get from a local farm because we do not have apple trees). I got these gorgeous little jars and have the plan of giving a whole set of these Maine jams and jellies to some special humans I know. I just have to finish up this weekend with apple butter and grape jelly. I’m super excited about the grape jelly. I have only made it one time, and it was delicious. I use organic sugar and the low-sugar recipe, and it was divine. I hope I can do so well again. My neighbor said I could have her grapes because the birds are just eating them. So I’m sorry, birds, but I’m making jelly.
Making the apple butter and grape jelly is going to be my reward for working extra this last month. I’m very tired of the computer and antsy to get back into the kitchen more.
Anyway, Ron harvested potatoes this week, and I was so impressed. That man complains all summer long about how the potatoes aren’t going to come out right. The blight. The bugs. But he finds organic ways to overcome these struggles, and look at these beautiful potatoes!
To store our potatoes, Ron leaves the dirt on them and puts them in a dark bag with holes poked in it and puts them in our basement cold room. It’s not as good as a root cellar, but it works fairly well. We will have potatoes until next June. How cool is that? He put up two varieties, Red Gold and Yukon Gold,
