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[WILLIAM <billymegab AT yahoo.com>]

Hey Toni,
   
  Is it safe to assume the PoolBoy would share in the Bounty???
   
  William
  (struggling with weeds and far smaller quantities of equally delicious 
goodies)

tonitime AT juno.com wrote:
  Hi Bev & the List!
We've had too much bounty coming into the kitchen.......dang, lucky
and wiped out from it again!! We've frozen about 25 bags of heirloom
pole beanies, Spieed Peach Butter, Peach halves and slices, Dilly Beans,
mild and spicy, Asian Bean Pickles, small 'Tater Onion Pickles, Salsa
Verde (w/ tomatillos), Sweet Pepper Relish, Sweet Pickle Relish,
Fermented Cuke Pickles, Peach-Blueberry Jam, Peach Apricot Jam, Regular
Peach Jam, 15 qts/ Green Beans for salad, Day Lilly Buds. Today, Zucchini
B&B Picles, start roasting tomatoes for sauce, pizza sauces, and whole
maters to can ( we grow about 25 types and colors of heirloom maters and
do a bunch of varietal cannings for deeeliciousness and grins). The first
colorful 20 lbs. of tomatoes are looking at me and wondering what's to
become of them :)
We were used to big ethnic diversity in produce from our 40and 50 yrs. in
CA, and the stuff isn't available in the mtns of KY! So - i married the
chef and brought he and my girlies to Appalachia - land of no
restaurants!! Hence, if we want it, we've gotta grow it. YUM.
Also, i've got a problem with an allium obsession - and still have a
few hundred lbs. of many garlics and onions to clean, sort, braid, and
dehydrate since the curing is done, Where IS that Poolboy when i need
him?!

Time to get busy.......but always time to thank the listmates for good
knowledge and banter!
Good growing, All,
Toni


> Toni ~ Eastern Kentucky (and so deep in harvest processing and Fall 
> planting that i can't think toooo welll due to canner's brain!)

LOL! I know that one! I picked blueberries all morning, tomatoes last
evening and today I've been canning diced tomatoes all day! I just took
the last 6 pints out of the canner...now I am trying to cool the kitchen
off again...lol....
What have you been canning?

Bev
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>From erthnsky AT bellsouth.net  Tue Aug  1 00:59:15 2006
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Organization: EarthNSky Farm
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Hi Toni...
All I can think to say is HOLY COW!     
When you can, you CAN!
Man oh man....
Okay, now, with some assemblance of composure, please tell me what you
do with those daylilly buds.  I knew they were edible, but I've never
even thought about canning them..
My 'backyard' is a slope that is wall to wall naturalized day lillies.
This year, the deer have eaten them all so there is nothing to can or
even eat, but just for the knowledge of it all and possible future food
preservation needs, I'd like to know what you do with those buds...when
you collect them, how you prepare them, etc.
25 types of tomatoes??!!!??!!!
No wonder you are tired and wiped out.  I hope you have a Victorio
(VillaWare) strainer, and if not, I highly recommend getting one.  With
that much canning and that many tomatoes, you should splurge and get the
motor, too.
In my neck of the woods, we only have fast food.  Our nicest restaurant
is a Ryan's type buffet.  They are soon to open a Ruby Tuesday's out
near the interstate and the whole town is excited....lol....so I know
all about not eating out.  No worries for me, though, eating in saves
money and it's better for you anyway.
A few hundred pounds of garlic??? I can't even imagine.....How large is
your garden?

Bev


tonitime AT juno.com wrote:

> Hi Bev & the List! We've had too much bounty coming into the
> kitchen.......dang, lucky and wiped out from it again!!  We've frozen
> about 25 bags of heirloom pole beanies, Spieed Peach Butter, Peach
> halves and slices, Dilly Beans, mild and spicy, Asian Bean Pickles,
> small 'Tater Onion Pickles, Salsa Verde (w/ tomatillos), Sweet Pepper
> Relish, Sweet Pickle Relish, Fermented Cuke Pickles, Peach-Blueberry
> Jam, Peach Apricot Jam, Regular Peach Jam, 15 qts/ Green Beans for
> salad, Day Lilly Buds. Today, Zucchini B&B Picles, start roasting
> tomatoes for sauce, pizza sauces, and whole maters to can ( we grow
> about 25 types and colors of heirloom maters and do a bunch of
> varietal cannings for deeeliciousness and grins). The first colorful
> 20 lbs. of tomatoes are looking at me and wondering what's to become
> of them :) We were used to big ethnic diversity in produce from our
> 40and 50 yrs. in CA, and the stuff isn't available in the mtns of KY!
> So - i married the chef and brought he and my girlies  to Appalachia
> - land of no restaurants!!  Hence, if we want it, we've gotta grow
> it.  YUM. Also, i've got a problem with an allium obsession - and
> still have a few hundred lbs. of many garlics and onions to clean,
> sort, braid, and dehydrate since the curing is done,  Where IS that
> Poolboy when i need him?!
> 
> Time to get busy.......but always time to thank the listmates for
> good knowledge and banter! Good growing, All, Toni
> 
> 
> 
>> Toni ~  Eastern Kentucky (and so deep in harvest processing and
>> Fall planting that i can't think toooo welll due to canner's
>> brain!)
> 
> 
> LOL!  I know that one!  I picked blueberries all morning, tomatoes
> last evening and today I've been canning diced tomatoes all day!  I
> just took the last 6 pints out of the canner...now I am trying to
> cool the kitchen off again...lol.... What have you been canning?
> 
> Bev _______________________________________________ Homestead list
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> 
> 
> 

-- 
erthnsky AT bellsouth.net  BevanRon of EarthNSky Farm      NW Georgia USDA Zone 7
34.498N 85.076W