This has been a forward-thinking weekend. We got a lot done, mostly work that needed to be done to set us up for the next thing. Not terribly exciting in itself, but the things to come are definitely going to be very exciting indeed.
First things first, my father-in-law and I went to pick up the trailer we’re borrowing from a friend of his for taking the pigs to the butcher. We gave the whole thing a good power-wash and removed one wheel that we discovered needs the valve stem for the tire fixed. (We’ll go ahead and fix the stem, as a thank-you for the loan of the trailer).
Next major task was taking 3 ducks and my older black drake down to a friend of the family who had lost most of his Muscovies and wanted to replenish. I gave him one of this year’s white ducks, and two of my older black-and-white females. In exchange we added a chocolate drake, which is a new color for us. One of my favorite things about Muscovies is the wide variety of colors available, so I’m very excited to be branching out from black and white. My next goal will be blue!
We also did some significant work in the garden. We picked the last of the peppers and froze them for winter use. Then we ripped out all of the pepper plants, so those beds are done. Our Tante Alice cucumber vine is dying back, but we are leaving the last few cucumbers to harvest seed to save for next year. We gathered a bunch of seed this weekend, and will do more next week or the week after. Once we’ve got our seeds, we’ll pull that out too. We still need to rip out the tomatoes and eggplant, but then we’ll be done with the main garden.
Our fall plantings have been hit or miss. Part of that is the fact that, being caught flat-footed this year, I was using some old seed, which I knew would be a gamble for germination. The beets didn’t come up at all, and only a very few carrots. The spinach was pretty lackluster also, but we got several lettuces. The real standout of the bunch has been the kale. We’ve got a ton of it! Last night we had kale chips with dinner, and tonight a wilted kale with garlic topped with fresh kohlrabi. Speaking of kohlrabi, all of the brassicas we transplanted are doing fantastic. The collard greens have seen a lot of action as well as the kohlrabi, and the cabbage, broccoli, cauliflower, and brussels sprouts are getting huge. The pumpkin patch is coming along as well. There are plenty of butternut squash and some acorn. The Jack Be Little mini pumpkins are abundant. I’m seeing several huge green pumpkins as well – I’m so excited for a home-grown Jack O’Lantern this year!
We’re getting ready to plant garlic in a couple of weeks, so we moved the chicken ark again into the bed we’ll be using for that, so it will be weed-free and ready to go. All the beds where the chicken ark has been are getting mulched heavily with rabbit and/or chicken manure, which will help to keep the weeds down until spring.
We also cleaned out the freezer in preparation for the upcoming pork harvest. We bought a new energy-efficient 20 cubic foot chest freezer, so we moved everything from the old freezer into the new. We took an inventory and threw out the few things that were freezer-burned beyond salvage. Thankfully there was not much; we started using a whiteboard last year to keep track of our freezer stores and it has made a huge difference in avoiding waste. Things don’t really sink to the bottom and get forgotten, since we can look at the list and say “Oh, those pork chops/chicken breasts/etc are getting old, we’d better dig them out and eat them!” before they are too far gone. Between the new freezer and the investment in a vacuum sealer, we should do even better this year. Avery has a plan to convert the old freezer into a drinks fridge, freeing up some inside fridge space.
In the spirit of the last post, did I mention that while all of this was going on, I made a batch of turkey stock? I hope this validates my verbosity last time around. On Saturday the bones and necks went in the oven to be roasted while we were busy processing the pepper harvest, getting everything sliced and frozen and vacuum-packed and such. Then we took them out and put them in the fridge overnight. On Sunday I threw them in the stock pot with all the veggies and such, and let them simmer all day until after dinner. Then we strained, cooled, measured, and put the stock into the freezer, all in plenty of time for our normal bedtime! Maybe an hour or two out of the whole weekend was active time on the stock. Simple!