Snapshots of life on our little homestead

Harvest season is in full force on our homestead so there is little time to do anything other than can and dehydrate the bounty. After a couple of weeks of picking and processing the fruits and vegetables from the garden we were able to escape for a long weekend with friends to a lakefront cabin for a bit of kayaking and a lot of talking. We returned home to a lot of ripe produce, especially tomatoes that needed to be picked and processed.

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Pickled hot peppers, green beans and pasta sauce canned from yesterday’s harvest

Today I prepared and canned green beans, eggplant and tomato pasta sauce, pickled hot peppers, and also filled the dehydrator with tomato slices and skins that were processed into tomato powder and stored as slices for winter dishes.

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Dehydrated tomato slices, 1/4 inch pieces dried down to these thin wafers. They make a great snack if the slices are sprinkled with an herb salt prior to being dehydrated.

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We try to not waste anything in our kitchen. These dehydrated skins will be ground and added to the tomato powder.

I also dehydrated some almond pulp leftover from almond milk we made, and started a batch of goat cheese (goat milk was from a farm near the camp).

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Dried almond pulp that will be ground into flour

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Ground almond flour ready to be used in baked goods

It is alsotime to start working on vinegars for dressings and marinades. This season I am making chive, wild violet, peach, pear and apple vinegars. The fruit vinegars are a great way to use up skins and other bits that are left over from canning projects.

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Dehydrated tomato slices, peach vinegar on its second ferment, apple cider vinegar on the first ferment, and tomato powderthat is used as a replacement for tomato paste

 

Now it is time to clean the kitchen and kick back for a while.

Hope you all have had a productive day.

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