Harvest is in!

Homestead Harvest is in…and the tally is:

Pickled Beets:6 pints

Blueberries: 2 quarts dried

Plums: 8 pints canned

            6 quarts dried

Pears: 5 quarts dried

Apples: 7 quarts dried

            4 pints of sauce

            3 quarts of juice—already gone…

Grape juice: 23 quart

Figs: 5 quarts dried

Tomatoes: roasted 70 half pints roasted

7        pints of salsa

4 quarts dried

Green Beans: 7 pints canned

Honey: 5.5 quarts, so far

Jam: 3 gooseberry

            6 rhurbarb red currant

            6 peach

            7 grape

Pickles: senfgurten—5

            Olive oil—2

            Dill spears—8

Dried beans—1 quart of Indian Woman

                        1 quart of Scarlet Runner

We also have two trays of apples left, three dozen longkeeper tomatoes, jujubes hanging on the tree, squashes and pumpkins in the larder.

Pumpkin Bread:

You can use canned pumpkin and it is tidy-- or you can bake your own, store in in pint jars in the freezer, and haul it out when you need it. This makes two loaves: one for now and one for the freezer.

3 1/3 c flour-- half whole wheat

2 t BS

1/2 t BP

1 1/2 t salt

1 t cinnamon

1/2 t nutmeg and cloves

2/3 c oil

2 c pumpkin

4 eggs

2 c sugar

2/3 c milk

raisins, nuts, chocolate chips, apples...whatever is around

Mix dry together. Mix wet together. Mix the two. Bake in a 350 degree oven.