I've been away for quite some time. Overwhelmed with all the work that needs doing combined with some vacation time had me chilling out on the couch during my downtime. But Winter temps are driving us indoors, everyone is home and currently well, and so I am vaguely beginning to get a grip.
The garden is done for the season. I had high hopes for a seasonal garden with hotboxing for winter. The overwhelmed problem dashed those hopes. So instead I put my garden beds to rest. I cleaned all the plants out (saving a ton of green tomatoes) and filled the beds with a thick layer of fallen leaves. I had to rake anyway and the leaves will help the bed warm faster in the Spring, will help protect the soil for nutrient loss during Winter's precipitation, and provide some nutrients as the bottom most leaves decompose.
I discovered that if you're patient, green tomatoes will ripen inside when packaged with an already ripe tomato. I've heard this also works subbing the ripe tomato with a banana, but haven't tried it yet. We've been snacking on some gorgeous yellow cherry tomatoes as the ripen for us. The flavor isn't the same, but it's better than throwing them out. I have used them in a lot of recipes to replace (or enhance) bell peppers. I gave away all the regular sized green tomatoes. I didn't have time to pickle them as I would have liked but they went to good homes where they were pickled and appreciated. Next year, I'm tackling that myself. I'm hopeful I can trade a jar of pickled cauliflower for green tomatoes.
I've harvested most of the herbs. I've left the Rosemary, Parsley, and Sage. All three plants look like they absolutely adore this cold weather (though they aren't supposed to be happy). I did pack the area around the pots with more fallen leaves. I've successfully overwintered less hardy plants this way in the past. The rosemary has tripled in size since planting in Spring - it's got a good chance. I'm sure the parsley and sage will give in eventually, but I'm hoping to keep them through Christmas to utilize their fresh flavors.
In a few weeks, when the cold really settles into my bones, I'll be getting out my planting guides and books and start planning next year's garden. I'm looking forward to an early start next year. All the boxes are in place, the soil is ready, and I'll be able to jump into the season right away. I'm very excited and grateful for it. I already have some thoughts worth remembering: the yellow squash and zucchini plants were beautiful in bush form and I'll plant just as many next year, though now I know to watch for that pesky Yellow Cucumber Beetle. I'm not sure yet what measures I'll take against them, but I've got plenty of time to plan. They decimated our curcubit plant harvest this year.
In the meantime, my attention has come back indoors. I've ordered a large roll of bubble wrap and will be sticking it to the windows to increase their insulation. This is a new thing for me, but it seems scientifically sound as well as simple to install. [Cut to fit the window, spray the window with water, stick on the bubble wrap.] The husband says larger bubbles are better (and I believe him). I won't do all the windows - I really am not interested in looking at it all the time - but I've got some very large windows that could use a little extra help. I'm hoping the extra large roll arrives in time to get it all done this weekend.
I also made my first batch of laundry detergent today. I acquired the ingredients some time ago but was holding off until my store bought supplies were nearly out. I went ahead and started using it today, with a little store bought on the shelf as a backup in case this batch doesn't work out. After much reading, I went for the powdered version (2 cups grated soap - Fels Naptha, in this case, 1 cup Washing Soda, 1 cup Borax). I figured the powdered version was less work and took less space than the liquid detergent. If it doesn't work well, I'll up my game to the liquid version. I do believe the liquid is cheaper overall (at $0.02/load vs $0.05/load for powdered) but the difference isn't enough to convince me to do the extra work. We'll see how it turns out.
I'm pleased to say that as a family, we've made the transition to homemade sandwich bread. I'm experimenting with recipes and all have been welcomed. The pumpkin yeast bread is a little on the sweet side now that I've grown accustomed to wheat or sourdough breads, but it does make a great turkey sandwich. I've managed to keep my sourdough starter going for a few months now and am quite pleased. Since the weather has cooled off so much, I've taken to leaving it out on the counter instead of stashed in the fridge. It isn't quite as ready as a "ripe" starter but it's certainly more awake. Hopefully I can remember to feed it often enough - or it will go back to the fridge.
In deference to the season, I've moved the canning supplies back downstairs. No need for countertop living anymore. I'll miss it a little. I'm pleased with the groaning shelf downstairs, though. The kids are anxious to break open our pickles. We opened a jar of peaches the other day and everyone was happy.
I'm off to tackle today's school lesson. We've got a few more weeks until Christmas break happens. More about homeschooling later.
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