Good morning
September is the busiest month. It's insane. Summer harvesting is still coming on enough to occupy all our time but it's a "new spring" as our winter income depends on getting things planted early enough so that seedlings can be well established to pull through the winter, another full time job.... Rick has his own list of to-dos that i don't even consider...like building a greenhouse!
However, it's also the time where every corner I turn, I am faced with some food to preserve...tomatoes, peppers, herbs etc.... another full time job. And i mean, what's the point of it all if i can't even get this done? Pulling out a fresh jar of tomato sauce or some frozen herbs from the summer garden to add to my meal in the dead cold of winter, is a wonderful feeling and something i expect from having a farm.
Kids? Yes i love them...hahah! but don't let them ask of me anything right now! I'm kidding...they consume my thoughts no matter what is going on in my life and this week was no different as they set off on new adventures with school. I was super proud of them and checked my phone compulsively for any updates!
So I remind myself how September used to mean Back to school for me too... in the middle of all of this, I had to just walk away and I am grateful. And then, we do the best that two people can do and keep at it until Mother Nature shuts half down. And, hopefully she hides it all with a nice layer of snow. At that point, our greenhouses can get all our attention and life gets a little simpler.
In your baskets this week:
A very large bag of Basil (pesto?..or just freeze in cubes of water or olive oil for winter)
Garlic
Tomatoes
Jalapeños
Sweet Peppers
Chez Nous Farms Hot Sauce (this is still last years batch)
Greens extra: Napa and Kale
What will I do with them all?
Napa Greens so mild and versatile cooked or raw!
My fresh Sriracha production has begun in my spare time!!! It's delicious and unlike my usual Chez Nous Hot Sauce which has a very deep flavour and is a blend of tomatoes, onions, garlic, spices, maple syrup and lots of different hot and sweet peppers.
This is a fresh, barely processed product. It's basically a pure pepper pulp. It is sweeter than the Chez Nous sauce and even a little hotter. It's a combination of peppers and garlic with just enough vinegar and some salt and sugar.
I have no idea if it taste like the popular Sriracha Sauce but i do know it is amazing!
Have a great week!
Shirley
September is the busiest month. It's insane. Summer harvesting is still coming on enough to occupy all our time but it's a "new spring" as our winter income depends on getting things planted early enough so that seedlings can be well established to pull through the winter, another full time job.... Rick has his own list of to-dos that i don't even consider...like building a greenhouse!
However, it's also the time where every corner I turn, I am faced with some food to preserve...tomatoes, peppers, herbs etc.... another full time job. And i mean, what's the point of it all if i can't even get this done? Pulling out a fresh jar of tomato sauce or some frozen herbs from the summer garden to add to my meal in the dead cold of winter, is a wonderful feeling and something i expect from having a farm.
Kids? Yes i love them...hahah! but don't let them ask of me anything right now! I'm kidding...they consume my thoughts no matter what is going on in my life and this week was no different as they set off on new adventures with school. I was super proud of them and checked my phone compulsively for any updates!
So I remind myself how September used to mean Back to school for me too... in the middle of all of this, I had to just walk away and I am grateful. And then, we do the best that two people can do and keep at it until Mother Nature shuts half down. And, hopefully she hides it all with a nice layer of snow. At that point, our greenhouses can get all our attention and life gets a little simpler.
In your baskets this week:
A very large bag of Basil (pesto?..or just freeze in cubes of water or olive oil for winter)
Garlic
Tomatoes
Jalapeños
Sweet Peppers
Chez Nous Farms Hot Sauce (this is still last years batch)
Greens extra: Napa and Kale
 |
| Half of our sweet pepper harvest! |
 |
| These guys...very rare that i don't much care for a variety i grow but this year we tried mini-bells. Some are a decent size but some are downright small. And of course the plants are VERY heavy producers! I have been stock piling them the small ones. |
SERIOUSLY!
I'm lucky to have the equipment that will deseed and de-skin these guys. Last week, I roasted a bunch and made some homemade BBQ sauce to can. I think the rest may turn into some hot sauce blended
with some super hots.
Napa Greens so mild and versatile cooked or raw!
My fresh Sriracha production has begun in my spare time!!! It's delicious and unlike my usual Chez Nous Hot Sauce which has a very deep flavour and is a blend of tomatoes, onions, garlic, spices, maple syrup and lots of different hot and sweet peppers.
This is a fresh, barely processed product. It's basically a pure pepper pulp. It is sweeter than the Chez Nous sauce and even a little hotter. It's a combination of peppers and garlic with just enough vinegar and some salt and sugar.
I have no idea if it taste like the popular Sriracha Sauce but i do know it is amazing!
Have a great week!
Shirley
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