|Squash and onions inside now|
|green manures foreground, Brussels sprouts in back|
The egg mobile chickens and young hens are by the garden now.
In November the pigs go, so now they are getting root tops as the root crops are harvested for the root cellar. And Ken brought them a tractor shovel of leaves with acorns in them - a real treat.
From the Kitchen. Ken has been making various pepper concoctions and other fermented items to preserve the vitamin C. He has also been running the dehydrator. This year he is going to make some apple cider vinegar from the blemished apples. I have been steam juicing grapes and apples or raspberries and apples with blemished or waterlogged fruit. I am also thinking of trying some wine from the juice.
|Ken's first of this season|
Pie pumpkins are great in pies, cakes, cookies. Cut the cap, scoop the seeds out and bake or chunk and steam until soft. Scoop the flesh from the skin and use what you need and keep the rest in the refrigerator for use. I also toast nuts in a skillet, set aside, place butter in the warm skillet and warm the pumpkin (or squash) and serve with chopped nuts. A bit of nutmeg - not enough to recognize, just enough to add depth of flavor - a pinch or two.