Fall 2017 Harvest Menu

[oakley]

The season is coming to an end. When I took these pics 2 weeks
ago it was 70 at 6am. Dropped overnight this past weekend to
32, 50 daytime temp. Time to wrap it up and prep for storage.

6 buses of apples, Concord grapes, tomatillos. A few tomatoes.
some greens and peppers. Some squash. A few leeks.

[oakley]

Made Concord grape and apple juice. About 3 dozen juice bottles
for the freezer. Way sweet but I'll cut it with seltzer. I've tried
apple butters and other recipes but I need savory.

[oakley]

Some recent dishes using harvest. Lots of leftovers for the freezer
and lunches.

[oakley]

Lots of stock. When the weathers cooled a bit in September made
chicken, a leek top veg, and a roasted bone broth. I'll make one
a week through the holidays as we are now using it a few times
a week for soups and KoreanNoddleBowl.

[bower]

Looking good, Oakley! Lots of work but so worth it.

[Worth1]

I saw this earlier and didn't want to look because all I had for lunch was bread and water.
Looks good.

Worth

[KarenO]

looks wonderful!
KarenO

[akgardengirl]

Wow,you are the chef indeed. Looks like tons of work but worth it. Living in a place where you have a big variety of harvestable fruits and veggies is definitely a plus. You will have a tasty winter for sure.
Sue

[ginger2778]

Now I want to come live with you, lol.

[oakley]

Thanks but it is great fun. Much cheaper than therapy.
Every year is so different but keeps it interesting to come up
with different ways to preserve all these great flavors.

I've not made Risotto in ages. such a big batch I have 3 packages
of 8 in the freezer. (bit of mozzarella and prosciutto inside, then
rolled in Panko).

My pepper harvest came in a box, lol. First things first. A tray
straight into the oven to slow roast. Then a killer HatchChili
tomato soup using some of the leek/veg broth and a couple ripe
tomatoes.
I still have my pepper plants alive and well but not that much of
a harvest. And most are just not ripening.

[oakley]

first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh
cilantro and lime. Big hit at work especially loved by a friend
that grew up near Hatch. (gave him a couple lbs of fresh chilis)

Started a jug of fermenting hot sauce Monday. Way out of my
comfort zone but read about it till my eyes bled. Smells great.
I need to blend it up and strain it tomorrow. Hoping for a great
color. The solids might make a nice condiment. Undecided if I
want to add some ac vinegar. I have enough to try both.

Still have 2 lbs to play with...

[Worth1]

Originally Posted by oakley

first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh
cilantro and lime. Big hit at work especially loved by a friend
that grew up near Hatch. (gave him a couple lbs of fresh chilis)

Started a jug of fermenting hot sauce Monday. Way out of my
comfort zone but read about it till my eyes bled. Smells great.
I need to blend it up and strain it tomorrow. Hoping for a great
color. The solids might make a nice condiment. Undecided if I
want to add some ac vinegar. I have enough to try both.

Still have 2 lbs to play with...

If I were you I would let the stuff ferment for at least two weeks if not more like three or even four.
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar.
My fermenting peppers stay on the counter and I forget about them for a long time.
In my opinion one week is simply not close to being long enough to store safely.
Just saying.
Worth

[oakley]

Originally Posted by Worth1

If I were you I would let the stuff ferment for at least two weeks if not more like three or even four.
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar.
My fermenting peppers stay on the counter and I forget about them for a long time.
In my opinion one week is simply not close to being long enough to store safely.
Just saying.
Worth

Yeah, I'm thinking the same. I could blend it and let it ferment
more. Pretty hard to mess it up. Just letting it be for now.

Next is kraut. Hatch, cilantro, ginger.

[Worth1]

Originally Posted by oakley

Yeah, I'm thinking the same. I could blend it and let it ferment
more. Pretty hard to mess it up. Just letting it be for now.

Next is kraut. Hatch, cilantro, ginger.

What I do is my way and not the only way or the only right way but just what I do is let the stuff ferment the way it is.
Then take the solids out and use what remaining very sour juice from the container I need to blend it up.

Worth

[NewWestGardener]

I want to live with you too!