Preservation

We were finally able to contain the cows.  After a week in their electrified paddock, the cows were moved to their permanent summer home.  Mike and Jackson put up electric fence running from the back corner of the paddock, around behind the bee hives, and then over to join our fence on the other side of the property.  The essentially have a very large “L” shaped parcel with water, shade, and lots of green stuff to eat.  They have fully respected the fence so far.  I do miss seeing them rub under the hammock to get the flies off, but I don’t miss the “moo patties” or their garden break-ins.  They will stay on this part of the property through the fall, then we will decide what the winter plan will be.

Mike and Jackson were so fast putting up the fence that we were able to go to one of our favorite places, Belltown Orchard in Glastonbury, CT.  It is picture perfect, and they have great fruit.  We picked 20 pounds of blueberries and picked up about 80 pounds of plums, peaches, nectarines, and apples for about $40 at their farmstand.  They sell “seconds” at an insane price and since we plan to use them for jamming, saucing, we don’t mid a few blemishes.  Here is what we have done with that 100 pounds of fruit so far:

• A double batch of blueberry muffins
• Eight pints of blueberry jam
• Three sheets of blueberry fruit leather plus two pints of blueberry concentrate for drinks
• Fourteen pints of plum jam
• One sheet of plum fruit leather plus one pint of plum concentrate
• Five quarts of peach sauce
• Seven quarts of canned peaches
• Five pints of peach jam
• Seven half pints of peach and ginger chutney
• Frozen peach pops for the kids
• Two sheets of peach leather
• Plus all of the fresh fruit we can eat

We still have all of the nectarines (@15 lbs), six pounds of apples, a few pounds of plums, and a bowl full of blueberries.  I think we will make jam and fruit leather with the nectarines and make a nice chutney with the apples and plums plus some veg from our garden.

To make fruit leather, we place prepared fruit (peeled, chopped, etc) in a but with a half cup of water.  We bring it to a boil, then shut off the heat and cover it for half an hour or so until the fruit is soft.  Then we strain it, reserving the juice for making drinks with, blend the fruit and dry it.  We have a dehydrator and usually set it to 120F for 12-16 hours.  Then we roll it in parchment paper, and store it in bags or jars for eating another time.

In addition to the farm fresh eating, we have been on what I call our “state fair” kick.  It gives me a great change to try out my newest kitchen purpose, a six quart Lodge Dutch oven, red, of course.  This weekend we made fried dough and zeppolis (which are so easy to make and are a super yummy treat for breakfast for the kids). Tonight we are making homemade corn dogs.  Yum!