Rain, sun, mud and long moments of contemplation. It’s been a busy week here at Tumbleweed however, we are feeling pretty good. The weather has been all over the place but we’ve been blessed with a few days of “true” rain which has brought a sigh of relief. We’ve irrigated non-stop all season and it feels so damn good to let Mother Nature do her thing! A few days off from moving sprinkler lines is pretty great.
We’re finally taking advantage of less daylight hours and are spending the dark afternoons/evenings in the kitchen making big batches of oven-dried cherry tomatoes (sun golds are our favorites to preserve), freezer pesto, canned tomatoes and lot’s of blanching and freezing summer veggies.This time of year it’s always hard to set aside time to preserve food but we’ve made a dent and can’t wait to dip into some of this farm fresh goodness in the dead of winter.
It really is starting to feel like Fall around the farm and while we’re looking forward to a slower pace it’s also strange to step back a bit. We took our first FULL day off from the farm together last weekend and it was glorious and weird all at the same time. I think we’ll get better at taking days off in the next few weeks and I have a feeling it will feel less strange with each outing.
I hope this weekend you all get to enjoy a day off from work or other obligations and can enjoy the company of good friends and great food. We’re going to make a big batch of zucchini and red lentil curry to celebrate the final zucchini harvest of the season and I’ll share the recipe on Monday. It should be pretty tasty so stay tuned. Happy Friday everyone!
Yay for rain! And for days off! And for all that vibrant and stunning produce.
I’d loved to read a post on your top choices and ways to preserve, can or freeze some of the summer veggies. I’ve tried zucchini, but what others are good choices? I need to get started before they’re all gone!
Now that I’m back from vacation and the fall weather has arrived, I’m thinking about what I can freeze for winter too. Large freezers are not common here in Switzerland so a few batches of pesto will have to do for me, but I love hearing how you make use of your farm surplus!