Thursday yielded six jars of hot sauce made from jalapeno peppers, onion, garlic and tomato, plus seven quarts of apple-rhubarb sauce. In addition, I made a quesadilla with finely diced jalapeno pepper and thinly sliced tomato, reheated a bowl of home made soup and had a bit of homemade tapioca for dessert.
The day was mostly about staying home and processing garden produce. There was a side benefit of clearing a little space in the refrigerator, as all but one jar of hot sauce was processed in a water bath. The lids sealed so the jars are ready for storage.
I hardly made a dent in the produce.
The Amish Paste, Rose, Brandywine and Beefsteak tomatoes are flavorful and abundant. Other varieties are producing as well.
The cooking hardly made a dent in the abundance.
It was the last day of my three-day holiday. Today I return to the warehouse for a final shift before changing to seasonal orchard work tomorrow. I hope to have more to say about my 18 months at the warehouse next week.
Now that the holiday is over, it’s time to generate income and figure out what’s next. I spent time preparing a studio for creative work by increasing the table space to work on things. I booked a couple of speaking engagement in October and need to prepare for those. There is never an idle moment on the prairie.
But we need to eat.
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