and update the following statistics and needs as the season progresses.
Currently Cooking:
On Going
dehydrating veggies
Stirring TWO 6gal batches of Blackberry wine daily
& 1 gallon of elderberry wine
1 gallon blackberry vinegar
collecting seed
On Deck:
parsnips, watermelon, ground nut
Preserved Food:
pickles, 3 pints tomato paste, chamomile tea, jewel weed salve
frozen: veggie soup, corn, turnips, nasturtium greens, swiss chard, paw paws,
lots of pesto, jalapeno paste
water bath canned: 7 pints stewed tomato, 5 quarts veggie soup,
10 quarts of Pasta Gravy, 6 quarts & 5 pints of Blamo Sauce, 4 quarts apple sauce,
2 pints & 4 quarts turnip, 3 quarts sweet potato
dried: eggplant (jerky, slices, cubes), squash (slices & chips), sweet peppers (roasted & regular),
jalapenos & jalapeno powder, cucumber chips, 5 mint varieties, ying yang beans, basil, oregano,
scarlet runner and other bean mix, onions, garlic, garlic chives, nasturtium flowers,
ParCel Leaf, leather britches, tomato slices, tomato powder, jewel weed nuts, amaranth
chipotle peppers, holy mole peppers, long horn peppers, elderberry, rosemary
seed saved: Spider Flower, Cilantro, wild flower mix, mustard, chamomile, swiss chard, asparagus