The gardens are looking bedraggled but they still have a ways to go. This is harvest time and that means a lot of kitchen time. This morning, I picked a big load of tomatoes and made another pot of sauce. The cucumbers are dwindling but I had enough to ferment another 2 quarts of pickles. I am leaving the peppers, hoping for some hot weather to turn them red.
The blackberries are almost done and the raspberries are just starting.
Meanwhile, I pulled my sourdough starter out of the fridge and ground up some rye for it. I’ll keep it fed and out on the counter. In a couple days, I’ll be ready to make bread and it will be nice and bubbly. Then, I took a few minutes to strain my Echinacea tincture, bottled it up and labeled it.
I also made some buttermilk biscuits to go with the soup we had for dinner tonight. I used the recipe from “Nourishing Traditions” by Sally Fallon. They didn’t raise very high but they were flaky and delicious.
Busy day and I love it!