giving thanks for abundance

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Along with the abundant joy and abundant fulfillment that comes with living and building our little farmstead on this stunning mountain side, in this magical valley… comes the abundance of harvest time. What a wonderful thing it is to be exhausted with putting up food. Good food, grown with love in my very own dutifully built soil… or from the overflow of abundance our friends are also sharing in. We are thankful to be in this place, in this pinnacle time, drowning in food that needs putting up.

In the last 3 days alone I have:

Shucked a mountain of dry beans, harvested nearly 1lb of dill seeds, harvested and passively dried dozens of kung pow hot peppers, in fear of the tomato blight I harvested everyone of my pounds and pounds of green tomatoes many of which are destine for a spicy green tomato salsa type relish to be canned today, we picked 3 enormous baskets of apples and pears which are drying into sweet snacking chips in a borrowed electric cadillac dryer, tonight I do both pear and apple butter batches too, I pulled blanched and froze a good little supply of purple carrots, I stowed away the last of the ancient Peruvian fingerling potato’s, I have bagged up the last of the passively dried bee balm leaves for earl grey tea, and the ancho chillies a precious few are also passively drying. I have fruit leather to make still at my daughters request (this will be shocking news to those of you who know her), and I want to dry a bunch more kale and some onion flakes from some of my wee little onions while I have the big food dryer here.

Whew!  To think this season alone (with the help of many many people I adore) I have :

canned and added to the pantry:

grape jelly, hibiscus jelly, strawberry jam, kung pow crab apple pepper jelly, smoked salmon, HP sauce, pickled carrots, dilly beans, dill pickles, & drunken apricot jam.

dried and stowed:

bushels of peppermint (or mosquito mint as I like to call it), bee balm, mullen, comfry, oregano, coriander, dill, basil, kale, peppers, peas and beans beans and more beans.

harvested and frozen:

fried chanterelle and shaggy main mushrooms, blanched carrots, beans beans and more beans, salmon steaks, dill, some roosters, strawberries, saskatoon berries, and huckleberries.

That my friends is a good amount of foraged and grown food all ready for the cold winter ahead.

no recipe today… just gratitude for the bounty of mother earth and the lessons we are learning in utilizing healing foods and giving back.

 

 

 

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2 Comments to “giving thanks for abundance”

  1. I hope you and your family had a wonderful Thanksgiving.
    (Even if it is in the wrong month.)
    🙂

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