Storin' Up 2021

Sunset clouds on campus.  10/21/21

Matt did an inventory in our store room and freezer recently.  It includes the goodies we've put up this year as well as some we had leftover from the previous year.  It isn't totally inclusive--the jams and jellies are absent, say, and the dried peppers and herbs--but close enough.  

A big ol' bowl of homegrown apples, sliced and ready to become pie filling. 10/16/21

• Tomato Sauce - 87 pints
• Crushed Tomatoes - 15 pints
• Tomato Salsa - 14 pints
• Tomatillo Salsa - 5 pints & 7 half-pints
• Jalapeno Salsa - 2 half-pints
• Bruschetta - 4 half-pints
• Ketchup - 9 pints
• Applesauce - 18 pints
• Apple Pie Filling - 8 quarts
• Dill Pickles - 10 quarts & 5 pints
• Mixed Peppers - 8 quart bags
• Sweet Corn - 10 quart bags 
• Green Beans - 7 quart bags
• Butternut Squash - 10 each
• Kabocha Squash - 3 each
• Purple Fingerlings - 3 potato sacks
• Carrots - about 20 lbs
• Pesto - 20 pucks

I picked some last flowers from the garden and Ginger patiently tolerated us while we adorned her head.  I'm sitting in my hyggly corner chair with a book and cat and a cozy sweatshirt--happy as a clam. 10/17/21

It is always reassuring to see just how good we will be eating this winter.  Apple pies, enchiladas, chili, roast veg, stir-fry, pizzas, green bean casserole, spaghetti, breakfast scrambles, tamales, Indian feasts, and...so much more.  My only canning regret from this year is that we didn't discover that jalapeno salsa recipe earlier.  I wish we had more of that stashed away.  Next year!

Our Haralson apple tree had a great year.  This apple struck me as particularly perfect.  10/16/21