Yup. That was my weekend. Campfires, Hodge-podge, salsa and fur-pulling.
I’m on vacation this week and next. I had wanted to go a little later, but good thing I didn’t because it is crazy tomato, pepper and bean time! It’s literally pick one day, can the next, pick, can/freeze, pick, make sauce…in an endless loop.
So I was in Ottawa all last week on training for work. Mr. Canuck lucked out and had lots of rain, so he didn’t need to water. He just had to pick beans and tomatoes in the dark! He works sun-up to sun-down, so not a moment to spare for gardening through the week. Thankfully, I got home to a lovely, healthy garden. It really is crazy how much I worried about that garden while I was away. Mr. Canuck even sent me a video of my thriving garden, midweek, to ease my fears. 😉
I spent the afternoon on Saturday picking 22 lbs of veggies (keeping track of the harvest in my handy-dandy spreadsheet this year) Mr. Canuck and I were thinking of going to the “Fully Completely in the Square” (Tragically Hip’s last show being broadcast in the city) but we decided to stay home and have a fire. We stayed up until 2:30 drinking cider and burning the old dog pen platform.
Then on Sunday we had my mom and our son over for a nice dinner – home-grown pork and garden hodge-podge. Mmm yummy. For anyone who doesn’t know what Maritime Hodge-Podge is – OMG how have you survived this long?!? Don’t worry, it’s super easy to make – recipe below. We had a great visit. And big surprise when we got home from dropping the truck off at the shop – our doe, Pebbles, was fur-pulling! I bred her on August 4 and 5, so she’s only 17 days along (if she’s even pregnant, which I doubt) but she was in frantic nest making mode, so I gave her a big pile of hay and off she went with mouthfuls of hay. Silly girl.
Monday was a rainy day so – salsa day! I made a big batch of salsa and canned 8 jars and put two in the fridge. Last year’s salsa ran out in March (largely due to our son being here for a few months.) Since it kills me to waste anything, I dehydrated the skins to grind into a powder later to make tomato paste. Thanks to Joybilee Farm for that idea! 🙂 I’ll be using it to thicken my pasta sauce that I’ll be making later in the week.
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- 2 lbs new potatoes
- 1/2 lb fresh green beans
- 1/2 lb shelled peas
- 2-3 fresh, young carrots, chopped
- 1 pint light cream or half-and-half
- 2 Tbsp butter
- salt and pepper, to taste
- Boil washed and quartered potoatoes, chopped green beans and carrots 10-15 minutes, until tender.
- Add peas during the last 5 minutes.
- Drain and return the mixture to the saucepan.
- Add cream, butter and salt and pepper.
- Heat through, stirring gently, but do not allow to come to a boil.
- Serve hot.