It's that time of year again where the struggle is between kitchen and garden reaches the all time high.
You need to be processing the bounty for the winter but also if the garden isn't watered and weeded, you won't have anything to process. You need to water but if the irrigation is on for too long and too much is going on in the kitchen, it's a mess when you go out to harvest. Plus there is the never ending struggle between eating the tomatoes or saving them to sell at market or make something out of them. This one is particularly hard for me as I just have a hard time giving them up ....even for money.
Many times, probably because I would just rather be in the garden things just go into the freezer until the weather cools off and the garden is gone. Right now the freezer is full and I do mean FULL of Tomatillos. So along that line, last week I made Smoked Tomatillo Salsa and this week, Charred Tomatillo Salsa. I put away 22 quarts of Pickles for the market and have been canning hot peppers. Pickled hot peppers brighten up any meal but for sure they chase away the winter doldrums when you are missing those summer veggies.
On that note, we will be at the Schlafly Winter Markets and of course the Montessori School for the St. Louis Community Farmers Market for the Winter Pantry, which as most of you know is an extension of the Tower Grove Farmers Market.
Don't forget though, on the 25th of October, we will be at the Missouri Small Farm Trade Show heading up a booth for Slow Foods and the Ark of Taste. We will have a few of our products and will also be discussing the grants that we have received from Slow Foods St. Louis and will have some of our Cayuga ducks on hand to display.
I talked about this last week in the blog but was having computer issues and could not copy and paste to my email list. I am really excited about this newest opportunity that Slow Foods is allowing me to participate in. We will be discussing their Garlic project and the grant program that they have for Small farmers to encourage raising breeds of animals, foods and processing techniques that are in danger of disappearing for good. The show runs from Thursday through Saturday so I hope to see you there.
Still lots of Lamb- Leg steak, chump steak. chops. stew, organ meat and more
Beans, Green, bush, pole, purple, wax and yard long
Lemon cucumbers- a few
There will be Lemonade and tea. The Temp keeps dropping but I will still have it for those of you who consider it a part of your market experience. (Thanks for that by the way)
Tomatoes are seriously slowing down with these chilly nights but we will probably have a few.
Bill will be on hand for the market the next 2 weeks. Home for his working "vacation". HA
See you tomorrow from 8-12, Tower Grove Park in front of the pool pavilion.
God's Blessings on you and yours,
Sam and Bill