Still harvesting!

First off we need to establish a November benchmark for relaxing. Magnus demonstrates his usual style….
Dinner was this wonderful broccoli, cheddar, potato, ham soup, with fresh-baked bread. A great way to enjoy the flavors of our fall harvests. The recipe is here, in case you’d like to try it yourself – Yummy soup recipe
Here’s one view of the garden right now. Pretty grim. All the dead squash, tomato & bean vines will make way for our garlic planting later this week. We’ll also be tilling in tons (literally) of compost and manure, so next year’s garden should be even better.

Another view of the garden, showing how much is still going gangbusters. Broccoli, carrots, chard, lettuce, kohlrabi, soup celery, parsley, green onions, spinach….It’s so nice to be eating fresh at this time of year!

The last of the carrots are out of the ground, except for the experimental late planting I did. The apples are from next door, saved from the cider press to be lunch treats. There was one last delicata squash hiding in the garden. I think we’ve finally gotten them all.

The busy tiny kitchen at Seven Trees. Who knew such a small space would end up being the stage for so much good food. Here are eggs getting dozened-up for customers, canned cider, dried broccoli, and other evidence of harvest activities….
We’ll be busy the rest of November, getting ready for Doug & Buddy to go to freezer camp. Lots of goodies to process out of the freezer….blackberries to turn into jam, beef offal (liver & hearts) to turn into dog food, and we’ll be buying a 2nd small freezer as well.
P.S. Does anyone have any tips for what kind of stuff we can collect when they come to slaughter the cattle? I know people make sausage out of pig blood, but does cow blood work? And how do we process it? We want to make use of anything we can, but I really have no clue what the knackers will leave that is useable. We are planning to have Doug’s hide tanned, but haven’t found a local tannery yet…..



5 thoughts on “Still harvesting!”

  1. I hope you are going to have the oxtongue(s) salted. They have a delicious, pate-like consistency and, when pressed, exude a really wonderful beef-flavoured jelly. They're very easy to cook, too – just boil 'em.I tried the potato and broccoli soup, but found the huge amount of cheddar made it a bit rich for my digestion. Next time I'll try it with a stronger cheese (blue?) but a lot less of it.

  2. I made brawn from a pig's head once. Presumably a cattlebeast's head would work; it'd just be difficult to find a large enough pot.

  3. Bleu cheese might be really tasty! It's fun to experiment…I'm not sure if we used the full amount of cheddar in our batch though.We've done pickled tongue before and it was wonderful. I'm looking forward to having 2 to work with from our cows. I'd love to try them smoked….

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