27 September 2012

September 'Stead

The fields are brown.  It's harvest season.



The september garden is abundant: tomatoes, eggplant, peppers, melon, squash. 





Fall greens are in full swing too.  I am in love with this deep burgundy cultivar, Lollo Rossa.



The most exciting news: our hens just started laying.  The first egg was a double yolk--a sign of good luck for sure. 



The Aruacana, or easter eggers, are laying too.  The light blue-green eggs are so pretty.






We've had our first frost.  It killed the melon plants, but about a dozen melons were saved.  We are enjoying this orange-fleshed watermelon, the Orangeglo.

 
 
The chickens are enjoying the imperfect melon and squash.

 
 
We've had a prolific pepper season.  My sweet Italian peppers were delicious in this peperonata recipe from Molly Stevens.  The cayenne and serrano peppers provided a large batch of hot sauce.  My recipe is simple---boil cleaned and trimmed peppers with water and sugar, almost ruin the entire batch when the sugar caramelizes because the 2-year-old is throwing a massive tantrum, save it with more water, add cider vinegar, cool, blend with an immersion blender, and pack in jars and refrigerate. Note: wear gloves.

Here's how that looks without sarcasm:

1 lb cleaned/trimmed hot peppers with seeds
4 cups water
2 cups sugar
2 cups cider vinegar

Boil peppers with sugar until soft--water will reduce. Watch so sugar does NOT caramalize. Turn off flame once soft and add vinegar. Once cool, blend with an immersion blender or transfer liquid to standard blender. Pack in very clean jars and refrigerate.
 

 
The tomatoes are still kickin' despite the loss of some vines to the frost.


 
 
The tobacco plants bloomed late, but are beautiful as ever.

 

Autumn is here.



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