Rest and Relaxation after the Harvest

Our vintage Airstream makes a comfortable retreat. In this photo, we're just pulling in, ready to set up camp.

One of the perennial pleasures that comes from growing and harvesting your own foods is the satisfaction that comes at the end of the growing season. Going to bed exhausted from the final canning and processing, knowing that a food supply is laid by for months to come, means a moment of respite. Those moments to refuel, relax and recharge are that much more pleasurable after hard work.  For me, recurring dreams often turn to camping.

A favorite hang-out of ours is Zaleski National Forest in southeastern Ohio. If you plan to go there, be advised of the hairpin curves of the Appalachian foothills and overlooks that show off breathtaking scenery. The silence of a latenight campfire can be punctuated by the sounds of coyote and screech owls. The sparks from the campfire go up and mingle with a myriad of stars so that it's difficult to tell the difference between an ember and a shooting star. Either way, I make a wish before the flame dies out, wanting these moments to return "again and again and more gains", as our daughter would say.

Camping is different for us now. Missing is the laughter of our now-grown children. Missing are their questions about what we're doing next, since they were always ready for the next adventure or discovery. Now there is more time to relax and enjoy the magic of each moment. Although we used to rough it more, we camp comfortably these days and enjoy a warm bed and breakfast in our circa-1974 Airstream. 

Zaleski in the fall also attracts the rugged outdoor enthusiasts who have managed to stretch their camping comfort zones.  It is not uncommon to find encampments of deer hunters who sleep on the ground and disturb a heavy frost when they get up for their morning hunt. Brrr!

Within a few days of starting out, we've chatted with all the locals, awed over the hunters' conquests, and explored the area for its wild boar and good fishing spots. Our thoughts turn to cold weather and we are ready to head back home knowing that there are preparations to be made for winter, things like splitting and stacking firewood, getting our birds settled into their cold-weather housing, and mulching the roses and perennial herbs in anticipation of coming snows.

There is always work to be done if you're growing and harvesting your own foods but, when we have a moment for the simple pleasures, the feeling is that much more elegant. Enjoying a cup of tea while I sit near the fireplace and contemplate next year's garden feels ever so indulgent!

HI HO, HI HO, It's home from work we go!

Look closely and you'll see the chimney smoke wafting up into the sky while the rain makes a faint mist.

    Fantastic fall days reluctantly gave way to the wind and the raindrops that had been teasing at us, threatening us with a cold front. Even as I plan to work with Second Harvest food banks about the drastic effects Ohio's Issue 3 would have, Chris and I were pushed to get the last of our harvest in while I could still get into a dry garden and Chris could process our chickens in good weather. 

   

    The lawn isn't mowed. Flowerbeds aren't tended. Those things have had to wait while I gathered and processed the last of the garden veggies and Chris worked in a mad frenzy processing the last of our meat chickens. We both finished the same day, just after the rain began pouring down and the wind lifted the tarp that covered the chicken plucker.

    I didn't take time or have the inclination to get photos of the chicken processing out of my respect and reverence for the animals that are making such a huge contribution to our food supply. Processing chickens for food is not an easy thing to do, no matter how well designed the set-up is.

    Next year, I'm looking forward to eggs from our little Speckled Sussex hens. I also hope our fruits do better and with a little more attention, they should. And I would love to fish more!

    Chris and I work at it. Chris, all the time. Me, not so much anymore. Although this year was not good for our strawberries, apples or grapes, we've processed maple syrup, venison, chicken, corn, green beans, salsa, tomato sauce, whole tomatoes, pickles, and pumpkin. And we've laid by potatoes, zucchini, butternut, and acorn squash in winter storage. Admittedly, it's hard work, but it's not all for us. Almost every day we give someone some food. Not everyone can do this. We've been blessed. So now as I write, it's raining outside but it's cozy here with the warmth of the fireplace. Chris just came in from chopping wood and making sure it stays cozy.   

    My letter to the editor of our local paper regarding the unfair treatment and consequent shrinking of the middle class as it slides into poverty has just been published. I have spoken. I feel that, for now, for just this moment in time, with the canning and freezing equipment all cleaned and put away, supper in the oven, and the food laid by for winter, my work is done. Just for now.

    Tomorrow, I will speak again.

Short-term Exercise Program, Long-term Benefits

Gardening is a short-term exercise program that offers the promise of long-term edible benefits!

Admittedly, I got out of the hard work of gardening this year because of my broken leg. Chris really came through and tended the garden to keep the weeds out. The weather cooperated and voila!

Chris has recently been busy gathering the veggies. He brings them in and I wish I could say I take it from there, as usual, but Chris has also helped with food preservation. That is really quality time! Many of the beans and corn are already processed for later enjoyment. And others have been given away. Our potatoes, squashes and pumpkins soon need to be gathered and put in storage.

Now that I'm about to lose my walking cast, the work for me will get intensive. I'm gearing up for it with a daily workout program of Pilates and Yoga but I miss the aerobics of gardening and hiking!

Our family meals are largely Mediterranean-based and require plain tomato sauce, plain so that the sauce can be adapted for different purposes. Although we planted a wide variety of tomatoes, I'm especially pleased with the Romas this year. They're hanging in thick, heavy clusters that remind me of bananas. I'll start by first processing tomato sauce, then salsa and whole tomatoes. By the end of the season, close to frost,  the mix of stragglers will go into a blended tomato juice that can be added to other veggies for a little nutrition boost. Maybe making tomato juice will keep me from drinking the salsa!

I encourage all my readers at some point in your life to try making your own sauce and salsa. The fresh taste is amazing! And the health benefits are long-lasting! You don't need to pay money to join a health club!

Garden Give-aways and Possible Trades

In our record-breaking harvest this year, my gimpy leg has been a mixed blessing. Breaking a leg really slows down the ability to get into the gardens to gather the vegetables but it speeds up the willingness to share! Right now, as I write, I'm gathering up the energy to take this gimpy leg out to gather more green beans. As the garden grows over the next week, I'll probably find more green beans and sweetcorn than we can eat. For my viewers who are willing and able to pick, please give me a call or shoot me a comment. When possible, I love working out trades. It's such fun!

This year's harvest for us is not only abundant, it has been pretty much blemish-free. Chris and the little ladybugs have been out there doing their work while I leave them alone. (What can I say? He likes the little ladies and I'm reminded of the chicks.)

Remember my tomatoes that got out really late? Thank goodness! Even though we are now out of last year's canned salsa and tomato sauce, trying to hop up on the cabinet to hold down the tomato press while I crank away (yes, really!) would be quite a chore if I also had to watch my leg to keep it out of the way and painfree. The tomatoes will come, but by then I'll have full use of this gimpy leg! And then, again, I'll be back in business, making my salsa. Even canned, it tastes so fresh and yummy! Sometimes I just drink it!

Keep watching my post. The Roma tomatoes are coming on slow but plentiful, maybe more than I can crank out, and they are a very meaty tomato, great for sauce.

Concerned about Home Wine Making Regulations?

primary fermenter

 Basic wine making supplies are pretty simple, but probably not what you have just sitting around the house. An excellent tutorial for wine making can found found at the link below.

An easy way to start out is to use a winemaking pulp if you start your wine out of season.

assorted chemicals, stoppers, airlocks, yeasts

 http://homemadewine.com/winemaking-101/

I wrapped my boxer shorts around the  two carboys that are holding  my wine to keep it from losing its color from the wine cellar's window. Note the airlocks. They bubble away when gas escapes during fermentation.

If you also enjoy a glass of wine occasionally, the hobby of making wine might be something you are considering.

Basically, as long as you're NOT planning to sell your wine, but you are an adult and you want to adhere to basic guidelines, there's no need for concern. It's easy to comply with the law.  Once you begin home wine making, you'll probably want to continue and give yourself a variety of tastes and types of wines to go with your meals. Since most recipes are designed for 3 to 5 gallons of wine, going over the lawful limit of wine making should not be a big problem.

Let me know your experiences!