It is about time to take stock of supplies for the winter….
Four long garlic braids
Five huge Boston Marrows and two smaller blue Hubbards
Two trays of Long Keeper tomatoes, which we’ll eat until Solstice or beyond
Greens still growing in the garden along with a few climbing zucchini, some huge leeks, and three cabbages that Hennie the Leghorn did not eat.
Almost a gallon of honey
15 quarts of grape juice
60 half pints of roasted tomatoes
3 quarts of dried tomatoes
12 jars of salsa (Sunbow tomatoes and Bina’s peppers)
12 pints of applesauce
4 quarts of dried apples
6 pints of blueberries
3 quarts of dried blueberries
8 pints of cherries
3 quarts of dried cherries
9 pints of blackberries
12 quarts of peaches
4 quarts of dried peaches
14 pints of various plums, canned
10 half pints of plum jam—it was a good plum year.
5 quarts dried plums
12 quarts of pickled plums
6 pints of pickled beets
4 quarts of dried zucchini
Lots of jams and chutney backed up from last year.There’s also dried figs and fig jam from last year—the season never warmed enough for figs this year.In a few weeks, we’ll add oatmeal and wheat berries, flax seed and carrots, onions all purchased in bulk from local farmers.
And today, the cycle started all over again as I planted garlic cloves—one for each week of the year, plus a few extra—and yellow storage onions in the first garden bed.