Canning and Freezing

This time of year, we eat as much as we can of the garden produce. However, there are lots of things that we still need to preserve. We are just ending peak raspberry season, when we often pick more than 8 cups of raspberries ever couple of days. As a result, we freeze them, make many things with fresh raspberries and can them.  Last night we made raspberry jam and pickles to add to the raspberry sauce we made the week before. I also froze 8 cups of raspberries.

In the midst of all this we have had guests to hang out with. We had Brad last week and Mom this week, which slows down the yard work but gives you good reason to sit in the yard and enjoy it. I find myself picking in the early morning before others are up, or in between visiting.  This also means squeezing in a chance to use up produce. Today was a classic day for that. Leo made cherry pie this morning, Anwyn made whipping cream and Mike made breakfast loaf.  I made a variety of meal items for everyone including seasonal fruit salad, pasta, and a supper of baby potatoes and fresh vegetables.The pasta had a sauce made from our tomatoes, pepper and herbs. The tomatoes just started last week so we are really loving them. Like carrots, they are much better than what you get in the stores.

Mike and I have also been squeezing in some projects. We finished the bench last week (that's Anwyn driving the support posts with a sledge hammer in the picture to the left), and today we re-hung the fence and made a large entrance for big objects. I had Mike leave some boards off to make room for my crazy plan to grow things on the fence that moves. Yes, I know it is crazy.  More to come on that front.

I find the canning and freezing a bit oppressive at times. There is always more to do, and you can't just take 3 days off. Having said that, I love having it to eat throughout the year. I do all the picking, but Mike usually does the canning and it is nice to have the help. Apples, basil, beans and carrots will all need more of his help soon.