chard, pizza, simple things.

The first day of fall hit me hard. By mid-afternoon, I was feeling lousy, and was finally convinced to crawl into bed for a nap around 4. I’m not sure if this was allergy-related, or if I’m coming down with some sort of transitioning-to-fall flu. Feeling alright this morning, but trying to take it easy, just in case. So this is yesterday — simple things: chard from the farm, blanched and packaged to go into the freezer, pizza with cherry tomatoes, basil, mozzarella, and cherry tomato confit, and, of course, simple things in shawlette form.

Off to campus. (Is it the weekend yet? Please?)

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green and partly dilly.

First up: dilly beans. Now I’ve got at least 10 pints on the shelf, which should be enough to both enjoy at home and share. (I actually ran out of pint jars yesterday, and had to pick up another tray on my way home from the farm!) Dilly beans are always more time intensive than I think — mostly because I never trim my beans to exactly the right length, and I always have to re-trim as I’m packing the jars. These are totally worth the hassle, though, and I’m psyched to taste these after they spend a few weeks mellowing and pickling.

I also made Kaela’s Chile Verde Base — this stuff is delicious, and so simple: tomatillos, garlic, hot peppers, and cilantro. Basically, you partially roast the first two, and throw all the ingredients in a food processor. I’m going to make another batch of this later. Storing this in the freezer to use as a base for soups and sauces prompted me to clean out the freezer. (Stock from 2008? Green chiles from the Southwest that I did too good of a job hoarding? I’m looking at you.) Now there’s room for lots more chile verde base! Oh, and berries. I might have frozen what we picked on Saturday as incentive to do a good job picking yesterday…

I had plenty of dill remaining from the beans, so I tied the longer stems into a bunch and hung them near the window to dry. I absolutely love the idea of home-dried herbs, and I am excited to use these in my cooking this fall and winter.

Just when I finally had the week’s produce under control, farm day came around again. The boy and I spent the afternoon picking blackberries, raspberries, more cherry tomatoes, more paste tomatoes, flowers, hot peppers, tomatillos, and a whole tote bag full of chard. I’m planning to blanch and freeze this later today. And make more salsa or chile verde base with all the tomatillos.

Also, I might have accidentally visited the orchard yesterday. (Hey, it was on the way home from taking friend K. to have her stitches out!) We might both have accidentally walked away with 8 quarts of peaches. (For 8 bucks.) Oh, and a few apples. Despite being the last peaches of the season (and labeled as “culls”), these are gorgeous. I’m going to cut one up and tuck it into my bowl of granola in a moment…and then I’m going to dedicate another fifteen minutes or so to daydreaming about what these should become. Jam? Butter? Peaches in some kind of (boozey) syrup? More on that soon.

For those of you who come hear for the fiber (and not the food), never fear. I’ll have knitterly things back in the rotation soon. I’ve got another week (or so?) of farmy abundance to process, but once the first frost arrives, I’ll be able to happily gaze at my shelves of winter preparation and get back to my knitting and spinning!