The Farm Report
08 - 31 - 2022
Squirrels, Ants and Me
Ain't she a beaut!? All steel and permanent - at least it will be permanent unless a tornado rips the whole thing up out of the ground and I get a chance to meet Dorothy and Toto. Barring that unhappy event, these roofs are rated to last 50 to 70 years minimum. This is a shot from an aerial drone; something you might not think an Amish crew would have. Jake says this is the most complicated roof he has done so far - and he's been doing this since he was a kid. Who says you can nod off in geometry class and not pay a price for it? Intersecting planes. See those junk piles on either side of the house. Make a mental note; I'll come back to this later.
Here's a link to a photo file if you just need a huge major fix on roofing pictures.
It is tomato juice time! I plant lots of tomato plants so that when I want to put juice in jars, I can just head on out to the garden with five gallon buckets and come right back in with big clean plump juicy 'maters to work up.
My secret weapon: The Electric Roaster. After a wash and core - and cut out the bad spots, of course - I squeeze the maters and heap 'em up in the roaster.
About an hour after they start cooking, I start lifting out the excess juice into another pot. If I didn't, then I'd have one he&& of a mess! Usually I get this started before lunch, then when I come back after lunch break, this is what I have.
This is all that is left after the electric squeezer has done it's thing. Skins and seeds. The chickens make this into eggs. Waste not/want not, they say.
Part of the joy of a 'Canning Kitchen' is the fact you get to clean up with a garden hose. No mess in the house, and everything is clean and spotless at the end of the day. Even my cabinetmaker's clamps get into the act.
Ambrosia is the variety. It is unbeatable. Delicious, big, robust. MMMMMmmmmmmmm.
I use an old fashioned Lee Corn Cutter to remove the kernels from the cob. A sharp knife works, too. But if you've ever tried a Lee, then you know how to do it - and you won't want to use a knife anymore.
Broccoli: Same drill. Gypsy is my favorite variety. It produces one big head in the spring, then these wonderful side shoots all summer long, until freeze up.
I do still steam blanch my broccoli the old fashioned way. I think it is better. This is my (Joyce's) steamer.
I like it a little more 'cooked' than blanched. Once it has that special color (about 5 minutes for me) then it gets popped into the ice water to stop the cooking music.
"Hey Annie!" I was showing her my harvest of basil. I was excited. I thought Annie would be, too.
It has been a super busy, super hot dry and miserable summer. OJ and Annie sort of came to an agreement.
Too hot to fight, too hot to care. Neither wanted to just let the other one know that they weren't watching though. Still on duty regardless.