Monday, September 8, 2014

Before Work Scramble

I only had a few hours between when the kids left for school and I had to leave for work, so I quickly started a batch of Wine Kraut with the 2 heads of cabbage I'd accumulated.  They only weighed 3.6 pounds so that meant mixing the cabbage in the crock with 2 T. of salt and tomorrow I'll add 1/3 cup of white wine.  Sauerkraut is so easy - you just let it do it's thing and it's happier if you leave it alone!

I also took the last of my green beans and made 2 pints of Dilly Beans.  Each pint had half a large clove of garlic, a flower head and a sprig of dill, and 3 peppercorns.

Even with all this canning and fermenting, I still have a lot of produce left before tomorrow's pick up from the farm.  In the fridge:  peppers, cucumbers, eggplant, patty pan squashes, carrots, turnips, dill, parsley, and a melon.  I guess I'll go cut the melon now so it'll be less to do before breakfast.

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