It is harvest time here on the farm. I am up to my eyeballs in cucumbers. I have made dill pickles and sweet pickles. Next will be bread and butter pickles. I’ve also canned a batch of green beans.

My husband has been busy too. While I was on a weekend trip with my Dad, he baled about 150 round bales of hay. He finally got some good weather, hurrah!

The tomatoes are just starting to come on. The few that I have gotten I put into the dehydrator. I’ve never tried dehydrating tomatoes before. There were just a few ripe, but it was more than we could eat. Into the dehydrator goes the excess.

I’ve also started a batch of sauerkraut. I’m going to try and photograph the process. Homemade sauerkraut is really simple but can be alarming for people that live in this modern germ-a-phobic age. However, fermentation is a great way to preserve food. Plus homemade sauerkraut is so much better than store bought.

Even though I am incredibly busy, this is my favorite time of year. I love to can and preserve food that I produce or are produced locally. It gives me a great deal of satisfaction. It is with that spirit that I share my experience and insight on this blog. I hope that someone can benefit and continue a lifestyle that I think is making a small comeback.

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