Harvest time

Preserving all the time. After a trip to the Hood River Valley we’re flush with pears, apples and wild blue elderberries. The berries were made into juice which we’ve been adding to Kombucha. Mmm. Try this:

Elderberry-Lime Sparkler

4 oz green or black tea Kombucha
2 oz elderberry juice
2 oz limeade or lime flavored sparkling water

Combine ingredients in a tall glass and top with cold water and ice. Garnish with mint or lemon balm leaves.

Other things we’ve canned so far this year, mostly from the garden:

Dilly beans
Pickled carrots
Dill pickles
Sweet sandwich pickles
Kosher dill spears
Pickled peppers
Corn relish
Pears in syrup
Apple sauce
Spicy apple sauce
Rhuberry jam
Peach jam
Peaches in syrup

The pantry is looking pretty. Canning is definitely a fun obsession, but it’s high in energy use. So we’ve been looking for other ways of storing the harvest: dried plums, garlic braids, baskets of onions and shallots. Freezing tomatoes. Lots of dried herbs. We’re looking at patterns for solar food dehydrators that could live on the roof outside a window. (But that’s about 19th on a list of homesteading projects.)

About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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