rooster can can.

(A tired joke in canning circles, to be sure. But it is early, and I need a title for my blog post…)

On Sunday morning, I woke up early and set to making a full batch of tomato puree (a la Local Kitchen again). I paused mid-puree to take a picture. (That food mill was actually tucked way in the back of one of my kitchen cabinets when I moved in, despite the fact that my apartment was previously occupied by a solitary male undergrad who made a big mess of the stove and otherwise, to my eye, anyway, did not use the kitchen so much. Whenever I move out of this apartment, I’m taking it with me.) I simmered and simmered the juices from several quarts of paste tomatoes, and ended up with 7 pints of tomato puree.

I am in love with the super bright red of this puree — and am excited to be able to make homemade sauce from on-hand ingredients later this winter! (I also see adding this to hearty soups and stews.)

It is Tuesday again, which means farm day, and I am still struggling to put up all of the additional produce we picked in the fields last week! These peppers need to be frozen or pickled, and I’ve got a full canvas bag full of green beans that need attention.

The canning pot is on the stove, and the jars are on their way to being sterilized for a batch of dilly beans. I’m intending to pick as much as I can this afternoon and then try to freeze or can in all of my spare time this week. Temps have been in the high 40s at night here in town, and up at the farm, the first frost is imminent (after which, much of the field produce that is available for preserving/freezing will be done for the season). I’m just going to keep doing that can can until then — it is (and will be) super rewarding, but man, preserving is exhausting! I may have gotten into bed at 9:30 last night.

I did grant myself a small break from canning on Sunday night, and instead, sat down at my wheel to listen to a podcast or two and finish up the first bobbin of this bfl from SCF in the Reflection colorway. I love these colors, and am really excited to spin up bobbin #2, get this plied together and washed, and then in the mail to a dear friend who knits. (It would be nice to get this to her before the cold comes, so that she has time to knit herself something warm with it!)

Okay, time to pour another cup of coffee and get back to those beans!

sweet peppers and plum pie.

(Hint. Only one of these things is actually in the kitchen.)

sweetpeppers1

sweet peppers

These are hands-down some of the prettiest peppers to ever grace my kitchen with their presence. Everything else from this week’s share (carrots, beets, potatoes, tomatoes, dill, basil, cilantro, cucumbers, zucchini, eggplant, endive, lettuce and garlic) went right into its place in the kitchen, but these needed to be photographed.

five plum pie

And here is the plum pie. Five Plum Pie, to be exact. This is the first colorway I received as a new member of the Hello Yarn Fiber Club in May 09 — 4 oz of falklands wool. I finally feel like my spinning is consistent enough to start playing with my slowly growing HY stash. I’m aiming for a squishy 2-ply, probably a dk to light worsted in weight, and right now I’m thinking that I would love a new cowl and/or set of mitts for fall…

saddag

It was too humid to do much of anything during the day yesterday, but once the evening arrived, Boh and I went over to see dog and people friends, eat delicious pizza and farm veggies, and take a lovely evening walk. (We also polished off a whole jar of dilly beans. I couldn’t wait any longer, so I opened one of the pints a few days shy of its 2-week pickling period. I need to pick more beans!)