Finally! The Last of the Pumpkins

Having battled out of control pumpkin vines all summer, I’m glad to report that the last of the pumpkin harvest is finally complete. It rained so much that several rotted on the ground, they’ve been tossed into the compost bin from which I expect next year’s greedy vines will take off. I’d planted an heirloom variety of pie-size pumpkins, not realizing that everywhere there was a leaf there would root a whole new vine. Thus the minimal planting of only 4 vines ended up literally everywhere! It grew over the mints and into the brick pathway. It grew through the roses and tried to cover the grapes. It grew out into the 3rd goal disc golf fairway and down the hill towards the bottomland drop-off. I was literally lopping off new vines daily just to keep some control (and some of my other crops)! Since the compost bin is on the fairway side of the garden, I’m going to go ahead and let the pumpkins have it next year.

Now, processing pumpkins – even pie-size pumpkins of 5 pounds or less – is an arduous task taking lots of time and energy. I spread it out over a couple of weeks, once haviing brought them inside when the temperature dropped to freezing. Once frost is upon them they go fast. Protected from frost in a dry, cool basement or root cellar, they’ll keep for months. So while it’s possible to avoid all that processing by spreadiing it out over the entire winter one pumpkin at a time, pumpkin simply doesn’t last long enough around this homestead to justify not doing it all at once well before the holiday season. I’ve got grandkids who can each eat an entire pie at a single sitting, and grown relatives who fully expect their pumpkin/hickory nut bread along with the fudge and cookies in December (my standard Christmas gifting). One thing you never want to do is find yourself processing a pumpkin at the same time you’re baking cookies/bread and making fudge. You’ll end up not sleeping for days…

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Home Dried Pumpkin Crackers

My grandson would eat pumpkin bread and pumpkin pie every day of his life if he had his d’ruthers, so here’s the recipe for the pumpkin crackers I’m making now in my newfound food drying frenzy. From a crop of mini-pumpkins that took over three whole terraces of the garden (I only planted 4!) before I started cutting them back so I could get to the compost bin and tomatoes.

3 cups pumpkin puree
1/4 cup maple syrup
1/4 cup packed brown sugar
1/2 cup ground mixed acorns and pumpkin seeds
* [can add flax and/or sesame seeds as desired, whole, toasted]
1 tbsp. ground cinnamon
1 tbsp. cornstarch
1 tsp. ground ginger
1 tsp. ground nutmeg

Now, 3 cups of pumpkin puree is about what you get out of a single mini pumpkin. If you’re growing giants, good luck (you can eat pumpkin bread and pie every day for a year from just one of those). Cut it in half, scoop out the seeds into a colander, quarter and put into an oven roasting pan with about an inch of water. Bake at 350º until soft. While the oven’s on, roast the cleaned and rinsed seeds on a baking sheet, stirring every 5 minutes to roast evenly (don’t burn). The pumpkin will be done in about 30-40 minutes.

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Onions, Onions Everywhere!

At right is the first rush of the bunching onion harvest, prepped for drying in my wonderful (but quite ugly) solar food dryer! These are just the whites – grown from seed – that have been seriously overrun by volunteer grape tomatoes. I decided to let the volunteers grow because the celeriac I’d put where they are all got washed away by torrential rains all spring. Unlike my Abe Lincolns up top, these actually are turning red about a month late. Rain and cool weather all the way through July has kept the Lincolns green-green for way too long, don’t know if they’ll ever ripen.

Seems that’s the story up and down the Eastern Seaboard this year. Cooler than normal, and wet enough to make swamps. I hear New Jersey and other states are having tomato issues, as are all my neighbors, so I’m not alone. Potatoes are taking a big hit as well, rotting in the wet ground or turning black with blight. Both crops may be total commercial losses this year, which means it’s even MORE important that mine come in and get preserved. That’s where my food dryer comes in!

I have so looked forward to not having to buy lids, boil jars, hard-prep and then water-bath this year. We don’t have AC in the cabin, since there’s no point for the perhaps 3 whole weeks of summer when it’s so hot we have to go sit under a tree instead of stay in the house, but it does get sticky and uncomfortable in the extreme when canning, even though I’ve learned to do the water-bath out on the gas grill.

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‘09 Season’s Homestead Project: Solar Dryer

Post 1 of an Upcoming Series

Acknowledging that we homesteaders have been ahead of the curve for quite awhile on how to become ever more self-sufficient, the current worldwide economic crisis – which threatens to last for years – no doubt has us expanding our means of producing and preserving food crops this year. On my homestead a good deal of work is going into expanding the amount of acreage we’ve planted in truck crops, begun experimenting with staples like hard red winter wheat and grain amaranth, and doubling the actual plantings of favorites like potatoes and corn that have traditionally been so cheap to buy that we didn’t depend upon our own.

On the preservation front, I’ve embraced a project for this season that should pay for itself many times over during the years it will be in use. It’s a solar food dryer, with which I’m hoping to cut seriously into the energy usage (and expense) of regular canning and freezing as the crops come in. This will not only help keep our not air conditioned cabin cooler during the hot August tomato harvest/canning frenzy, it should also cut way down on waste of perfectly good food from the land that comes in piecemeal, is less-than-perfect, and cannot be immediately consumed. This means I can preserve much more of the apple and pear crops, can preserve the persimmon crop that just started producing last fall, can dry sweet corn, squash and even dark green leafies for long-term storage while preserving much more of their nutritional goodness as well as flavor.

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Is It a “Fish Farm” if I Stock the Creek?

Now that the weather’s turned officially cold and the wood stove is going all day and night, there’s time to reflect upon the year and make new plans for the future. I’m still working on how to get “free range” chickens that won’t get eaten by the many foxes and coyotes that haunt our cove, sans the serious fencing we can’t afford. Also working on finding some metal fence poles for the garden fence through our local Freecycle network, nobody’s willing to come off any so far.

I find my mind once again drifting toward renting a backhoe for a week and dredging down in the creek so I’ll have a set of three tiers of pond that I can stock with rainbow trout. So I’ve been looking into the whole aquaculture thing, the issues with pollution and antibiotics and quality of feed, cost of fingerlings from the state, etc. What kind of engineering do I have to do to my creek? What kind of pollution controls? Who gets to police my little trap-falls?

After two days’ worth of homework, I’ve decided that my plan doesn’t fall under the regulatory purview of the state beyond their “stocking rivers and creeks” section. Yes, since it’s private land I’ll have to pay for the fingerlings, but because these pools won’t be anything but slightly-dammed hold-backs the size of my back deck, there should be no issues about waste pollution or anything like that. I will probably need a permit from the state in order to get the fingerlings, but once they’ve determined the operation is so minor as to not really qualify as “commercial,” it shouldn’t cost that much. Sell a few dozen fish a year.

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Home, Home On The Range…

The picture at left is from Architectural Digest, which did a photo layout of one of John and Cindy McCain’s Arizona homes in 2005. Here is the full slide show. Nice place.

Not exactly like our homesteads, which more often look sort of spliced together from this and that as we attempt to grow our personal independence and self-sufficiency in an increasingly hostile economy. Heck, many of us dedicated homesteaders have had to invent some creative ways just to pay the mortgage, which does tend to bite into time for completing the goat barn or installing the solar panels or building the sluice for the water turbine or… well, suffice it to say that for most of us, our homesteads are a forever work-in-progress. We wouldn’t be doing it if “Home” were not the most important asset we have in the world, on which we lavish our time, toil and love unconditionally.

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Fun With Heirloom Tomatoes

Now that I’m over that nasty bout with salmonella-laced foreign tomatoes, I must say I’m delighted that my own heirlooms are finally turning red in the garden, providing the sweetest, meatiest, most desirable fruit/veggie on the planet. Since the FDA rescinded its warnings due to the sudden availability all over America of actual locally-grown tomatoes, we can talk about what to do with all that juicy incoming bounty.

Processing tomatoes for preservation (or just for making dinner) is a messy job. That’s why I planted varieties this year that are known more for their usable inner ‘meat’ than their juice and seeds. Plus it’s been a bit dry this season, so too much water definitely isn’t their issue. When it comes time to do the processing, you may wish to do what I do and use the back deck grill instead of the kitchen stove to boil those large amounts of water. No air conditioning here, it’s usually not necessary and is a total waste of ‘trons. But when you’ve got big pots of water boiling in the kitchen for long periods of time, even the most mellow of summer mountain weather can quickly become unbearable.

Here are the basic prep steps for processing fresh tomatoes:

1. Wash all your tomatoes in running cold water. Even if you never use pesticides or pepper spray on them, washing is always a good idea (unless you’re eating tomatoes while out there picking them).

2. Put tomatoes in rapidly boiling water for 10-20 seconds, until you see the skin split. Remove quickly and put them in cold water (I fill up the sink with cold water ahead of time). This stops the cooking and further loosens the skins.

3. Cut the parboiled tomatoes in half and cut out the stem-end core, pull off the skins. Then quarter, squeeze out the seeds, seed membranes and juice into a compost container or bowl (from which you can later extract seeds to save and juice to drink).

4. Put the peeled and seeded tomato quarters (or pieces, if you chop further) into a colander or sieve to drain more moisture. I usually sprinkle salt on them at this point, it helps to get the moisture out.

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I Messed Up, Got Sick

Yeah, I should’a known better. I wrote a post here about How NOT to Be Poisoned by Your Food, and got poisoned anyway. Got sick enough for two whole days to be really, really sorry.

It might have been tomatoes. Or it might have been a pepper or cilantro used as seasoning. The FDA seems to be suspicious of anything coming in from Mexico right now, and I didn’t ask.

A friend came over last weekend with tons of food for munchies and the grill. It was his birthday, and we ate quite a lot. He’s a meat-eater and we’re not, though I did try a grilled shrimp that was delicious. Didn’t taste the bratwurst, the hamburger patties or the chicken. But he had this container of olive oil and vinegar ’stuff’ gathered at a salad bar style buffet at the big local grocery, with mozerella and artichokes and peppers and cherry tomatoes and whole garlic cloves and such – it just looked too good. I tasted the cheese, the artichokes, a jalapeno and one cherry tomato. Before I knew it I was puking my guts out, and was so sick the next day I couldn’t get out of bed.

It was almost immediate, too. Which of course has to be food poisoning. Since I didn’t also have the watery runs, I’m guessing salmonella that never got past my stomach, and I’m pretty sure it came in that little container of oil and vinegar goodies God only knows where they came from.

Despite the fact that the outbreak’s been going on for months and the FDA claims it just can’t find the culprit, haven’t recalled anything and don’t plan to do a darned thing, I’m telling my readers yet again to BEWARE OF FOREIGN PRODUCE. Even when it’s the most appetizing-looking stuff at the ‘build your own’ bar at your own local grocery store. Salmonella poisoning is no fun at all (thousands have been hospitalized just in this current outbreak), you’re better off not eating at all if your own tomatoes and peppers aren’t yet ripe. One poisoned ingredient in the mix can quickly poison everything it’s mixed with, and your system will hate you for it.

Just a warning, it can happen even when you’ve been really careful. All you have to do is give in to what your friends bring to munch on – and no one but me got sick, which tells me something. Hubby didn’t touch any of it (except the shrimp). Both friend and grandson are confirmed meat-eaters (hoping grandson gets over it soon). Anybody who can stomach ground mystery-meat and bratwurst can handle a little salmonella without getting sick. Don’t let that be your guide!

Buy local, dear readers! There’s a farm truck, fruit and veggie stand or farmer’s market near enough to you to make it well worth your while!

How NOT to Be Poisoned By Your Food

As we homesteaders begin to rake in the summer produce (while planning for yet more), it may be time for some good advice on how to make sure that the produce you’re buying at the grocery store, at the farmer’s market, and off that farmer’s truck by the side of the road fully safe for your family to eat in this age of imported food, bad farming practices and bacterial contamination.

I am presuming that homesteaders know enough about the critters in the soil (and compost) to be regular produce-washers and cooks who know how long to cook a hamburger or egg so as to preclude any possibility of e.coli 0157:H7 and Salmonella poisoning. But with recent news of e.coli contamination of fresh produce – everything from “pre-wahed” lettuce and spinach and scallions to tomatoes – it’s good to review the basics.

Most of us who can our own produce as well as cook our own food also know that contamination like Salmonella and e.coli can be easily transferred from one food to another if we’re not very careful with the cleanliness of our working areas, cutting boards and utensils, and equipment. Sure, we can kill the critters with high enough heat and processing times, but as a semi-vegetarian, who wants to eat dead bugs either?

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The Most Refreshing Summer Tea

During the very hottest portion of the year I get really very sick of lemonade and regular old iced tea. Worse, I find that I can’t actually drink iced tea after noon if it’s been brewed honestly because it has even more caffeine than coffee. Plus, I live in the south where “regular iced tea” comes complete with about a full cup of white sugar per glass. I don’t like my drinks to be sugary, but I get pretty sick of plain old water too, despite having the Planet’s Best Mountain Spring Water right here in the tap.

So I make some cool summer teas from the first plants in the garden and the last to die out in fall – the mints. In fact, cool summer teas are the #1 thing to do with all those exotic mints – like apple mint, pineapple mint, chocolate mint and lemon mint (as well as good ol’ peppermint). To these I like to add a bit of rose hips, just for the tart flavor and excess vitamin C. I harvest those when they turn red in the fall, then freeze them in a jar for later use.

Now, the very name of the mints tells you all you need to know about the specific taste undertones you get out of them. I like to make my tea fresh, as making it of dried herbs requires less material and no simmering (I use the dry for hot wintertime tea). So in the following recipe, use your mint of choice!

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