Well, it is too cold to garden anymore this season.
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Well , it is too frigid to garden any longer this time of year … last night it was 18 degrees F in my zone 7 garden . fairly much , all of the plants that should have been harvested have been cut … before it frosted … it is too belated now since everything has been block . legal tender perennials have been bring indoors to winter over in the greenhouse . The garlic was finally planted a couple of weeks ago – a piffling later than usual – though it will do fine .
This gardener has go indoors – now is the time to take care of the indoor projects that have piled up while we were outside – and also take some time to appreciate what we have accomplish .
I like to seem at the jars run along up down the stairs in the coldroom with jams and jellies , salsa and sauces that were preserved during the summer . It is a treasure trove of shining jars full of temperateness , which I will open throughout the months forward . There are still thing in the making . The herbaceous plant dry out in baskets and advert from the baulk need to be undress and bottle and labeled . The infusions on the riposte , which I judder day by day , are still get on . I have hot chiles in apple cider vinegar , which I will make into bush and fire cyder vinegar – these will help oneself me and those I bed to keep sizable throughout the cold-blooded and influenza time of year . Lovingly - dried calendula petals , infuse in special - virgin olive oil , will be made into a therapeutic unction for the skin . The elderberry , which have been infusing in intoxicant will be used for a well - being trace and a lovely libation . The red raspberry and vanilla bean will be strained from the white vino acetum and bottled to give as gifts for preferent cook and used to to enclothe salad this wintertime . Dried chiles will be anchor into spice blends . I delight in make these food , libations and homemade remedies – not only are they delicious and taste unspoiled and assist us to stay levelheaded – they are truly comforter food .
This hebdomad , from sea-coast to seacoast , kinsfolk are gathering together to celebrate Thanksgiving . This is a time to give thanks for what we have ; traditionally it was a solemnisation of the harvest , for the bounty we have gathered and preserved to get us through the cold weather ahead . sealed foods are savour by many across the country for this Thanksgiving Feast – the accustomed turkey , gravy , a starch or two and vegetables . Those down south might be have cornbread dressing , while up in New England , theirs will be an oyster dressing . While mashed potatoes are often serve with gravy , some favour fresh murphy , and those in the Central North might enjoy topically grow wild Sir Tim Rice . My family , from the Mid - Atlantic would n’t think it was Thanksgiving without sauerkraut on the table … when I mentioned this to some Californians … they looked at me like I was sick . There are some kinfolk who will eat the standard light-green bean casserole with mushroom soup , others will choose to eat what is in time of year : broccoli , Brussels sprouts or seasonal audacious green . In the southerly states , there will be many a mesa serving up a pot type O ’ greens with pot likker .
Whatever you eat , countenance us give thanks for the delight of horticulture and the food we produce – and the food that the James Leonard Farmer allow for us .
Although cranberry are not local to many province , since they are mainly cultivated in peat bog in Massachusetts , and some in Rhode Island , New Jersey , Washington , Oregon and Wisconsin , they are a part of many Thanksgiving meal throughout America . Cranberries are at their peak in November and will keep in the refrigerator for about two months and can be frozen . Did you hump that Native Americans pound cranberries and combined them with freak , jerked meat and fat to make pemmican ? I do not prefer the palpitate jelly - like cranberry condiment dumped out of a can . Homemade savour is easy to prepare and far superior in savour .
My female parent - in - natural law , Marguerite Sargent , used to make cranberry relish every Thanksgiving , and I enjoy it because it was a tart - sweet counterpoint to the heavy repast . She find out the recipe in the newspaper many decade ago and I have the original cutting , a little , yellow lame of about two - inches . I have changed the recipe a bit , using maple sirup rather than kale and omitting the raisins ; there are just three ingredients , it is simple to make and is well made a twenty-four hour period or two out front . Try it – you’ll like it : Cranberry and Orange Relish with Maple Syrup .
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Just-planted fall garlic bed. Although it will be cold for the next few months, this garlic will be sprouting and we’ll have green garlic before we know it! Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger
