Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 Good morning folks, My name is Ruth and I recently joined your group. I just wanted to post an intro. I have participated in other Homesteading groups but they all seemed to become very political so I quietly left. I have a great deal of interest in homesteading activities and have enjoyed reading your previous posts, files, etc. I am looking forward to learning and sharing. A little about me, I live in NH with my DH, in a rural area that is surprisingly very close to an urban area. I have three wonderful adult stepsons and we currently have one cat, having lost our older, 20-y-o cat just last week. I have lived throughout New England and enjoy this part of the country, with all its challenges. We have about an acre of land cleared around the house, about 1/3 of which we have in gardens, the rest being the septic field and the front yard, in which we have flower beds, bushes and some wild berries. It is a joy to see our daffodils in bloom this morning. We have two traditional garden beds (one 10X15 ft the other 30X20 feet) plus five raised beds. Our earth is full of clay and very rocky (they don't call NH the Granite State for nothing) ro raised beds are essential for growing root crops. We also grow some crops in containers, like potatoes and sweet potatoes in barrels. We grow the majority of our veggies for the year and we put up about 500-600 jars each year of veggies, fruit, soup, meat, jams, etc. each year. I am blessed that both DH and I have canned all our lives so we don't get bogged down with issues of man's vs. woman's work. In fact, that is how we spent our " courting " , going out in the summer and fall to pick-your-own farms then going to one of our places to make and can something. We like to try something new each year, last year it was " hot " stuff as we grew horseradish (made our own seafood cocktail sauce) and hot peppers (habaneros and serranos) from which we made hot sauce, hot lava jelly, hababero chutney, etc. We have just put in a few cold weather crops (peas, lettuce, spinach, and swiss chard) but will hold off a few more weeks before we can really start serious gardening. Where we live now we are blessed with a lot of " free " food as well and we have wild blackberries and thimbleberries in the woods that surround our property on three sides. We also have wild grapes that we have trained up onto an arbor DH built last summer (after trying to pick them 30 feet up in the air from the trees!). We also do maple sugaring in the early spring, tapping just ten trees we got a little over 2.5 gallons of maple syrup this year. We try very hard to live seasonally and enjoy what each season has to offer. In the winter (and we had quite a winter this year with almost 120 inches of snow) we work on indoor projects. DH is a wood worker for recreation and I do a lot of sewing. With all the bad weather this year, I was able to be quite productive and finsihed 4 quilts and some clothes as well. We cook everything from scratch, and have had fun over the years learning to make pasta, sausage, cheese, etc. Despite growing up in the city (Boston) I grew up learning to cook from scratch and bread baking remains one of my favorite activities and I have taken classes at several historic sites, which were wonderful. That is probably enough for now. I look forward to getting to know you all and learning more. I am happy to share anything I can offer. Have a wonderful day, Ruth in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 Welcome to the group Ruth. It's great to have you. I have already learned a lot from here! Its a great group for all stages of becoming a natural home. On Tue, Apr 22, 2008 at 10:34 AM, Ruth <ruth1218 wrote: Good morning folks, My name is Ruth and I recently joined your group. I just wanted to post an intro. I have participated in other Homesteading groups but they all seemed to become very political so I quietly left. I have a great deal of interest in homesteading activities and have enjoyed reading your previous posts, files, etc. I am looking forward to learning and sharing. A little about me, I live in NH with my DH, in a rural area that is surprisingly very close to an urban area. I have three wonderful adult stepsons and we currently have one cat, having lost our older, 20-y-o cat just last week. I have lived throughout New England and enjoy this part of the country, with all its challenges. We have about an acre of land cleared around the house, about 1/3 of which we have in gardens, the rest being the septic field and the front yard, in which we have flower beds, bushes and some wild berries. It is a joy to see our daffodils in bloom this morning. We have two traditional garden beds (one 10X15 ft the other 30X20 feet) plus five raised beds. Our earth is full of clay and very rocky (they don't call NH the Granite State for nothing) ro raised beds are essential for growing root crops. We also grow some crops in containers, like potatoes and sweet potatoes in barrels. We grow the majority of our veggies for the year and we put up about 500-600 jars each year of veggies, fruit, soup, meat, jams, etc. each year. I am blessed that both DH and I have canned all our lives so we don't get bogged down with issues of man's vs. woman's work. In fact, that is how we spent our " courting " , going out in the summer and fall to pick-your-own farms then going to one of our places to make and can something. We like to try something new each year, last year it was " hot " stuff as we grew horseradish (made our own seafood cocktail sauce) and hot peppers (habaneros and serranos) from which we made hot sauce, hot lava jelly, hababero chutney, etc. We have just put in a few cold weather crops (peas, lettuce, spinach, and swiss chard) but will hold off a few more weeks before we can really start serious gardening. Where we live now we are blessed with a lot of " free " food as well and we have wild blackberries and thimbleberries in the woods that surround our property on three sides. We also have wild grapes that we have trained up onto an arbor DH built last summer (after trying to pick them 30 feet up in the air from the trees!). We also do maple sugaring in the early spring, tapping just ten trees we got a little over 2.5 gallons of maple syrup this year. We try very hard to live seasonally and enjoy what each season has to offer. In the winter (and we had quite a winter this year with almost 120 inches of snow) we work on indoor projects. DH is a wood worker for recreation and I do a lot of sewing. With all the bad weather this year, I was able to be quite productive and finsihed 4 quilts and some clothes as well. We cook everything from scratch, and have had fun over the years learning to make pasta, sausage, cheese, etc. Despite growing up in the city (Boston) I grew up learning to cook from scratch and bread baking remains one of my favorite activities and I have taken classes at several historic sites, which were wonderful. That is probably enough for now. I look forward to getting to know you all and learning more. I am happy to share anything I can offer. Have a wonderful day, Ruth in NH -- Check out MickotaGifts.com!!!!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 Welcome, Ruth, and thanks for the wonderful introduction. I'm not sure how " political " we are, we don't really talk about politics much, although I'm sure we all have our passionate views about it. I'm so glad you are a canner! LOL. I've been talking about starting canning, but I'm really chicken, so it will be nice to have a resource available for questions, lol. We are growing a lot of veggies this year, in raised beds my husband built. We have rock problems, same as you. We live in a typical CA suburban, small lot, but we are trying to make the most of it. When my tomatoes are ripe, I'd love to can some. That is my only canning goal this year, I need to start slow, lolol. I also have dwarf lemon and lime trees, although I'm not toally sure how hardy they will be here. We got two blueberry and two raspberry bushes this spring too, although they are still in pots now, till my husband has time to dig an appropriate bed for them. We have strawberries in one of the raised beds, and I've been picking a few already. We are blessed with a local cottage strawberry industry, so we just wanted to raise a few of our own to supplemeent the ones locally available. It sounds like you are living the way many of us are striving to. Good for you! that is wonderful. I hope you will pass on your recipes and keep us posted on your gardening activities. I love gardening of any sort, and love chatting about it almost as much, lol. So sorry about your kitty-we have three cats, and I'll be devastated when that time comes for us too. take care, Cyndi , " Ruth " <ruth1218 wrote: > > Good morning folks, > My name is Ruth and I recently joined your group. I just wanted to > post an intro. I have participated in other Homesteading groups but > they all seemed to become very political so I quietly left. I have a > great deal of interest in homesteading activities and have enjoyed > reading your previous posts, files, etc. I am looking forward to > learning and sharing. > > A little about me, I live in NH with my DH, in a rural area that is > surprisingly very close to an urban area. I have three wonderful > adult stepsons and we currently have one cat, having lost our older, > 20-y-o cat just last week. I have lived throughout New England and > enjoy this part of the country, with all its challenges. We have > about an acre of land cleared around the house, about 1/3 of which we > have in gardens, the rest being the septic field and the front yard, > in which we have flower beds, bushes and some wild berries. It is a > joy to see our daffodils in bloom this morning. > > We have two traditional garden beds (one 10X15 ft the other 30X20 > feet) plus five raised beds. Our earth is full of clay and very > rocky (they don't call NH the Granite State for nothing) ro raised > beds are essential for growing root crops. We also grow some crops > in containers, like potatoes and sweet potatoes in barrels. We grow > the majority of our veggies for the year and we put up about 500- 600 > jars each year of veggies, fruit, soup, meat, jams, etc. each year. > I am blessed that both DH and I have canned all our lives so we don't > get bogged down with issues of man's vs. woman's work. In fact, that > is how we spent our " courting " , going out in the summer and fall to > pick-your-own farms then going to one of our places to make and can > something. We like to try something new each year, last year it > was " hot " stuff as we grew horseradish (made our own seafood cocktail > sauce) and hot peppers (habaneros and serranos) from which we made > hot sauce, hot lava jelly, hababero chutney, etc. We have just put > in a few cold weather crops (peas, lettuce, spinach, and swiss chard) > but will hold off a few more weeks before we can really start serious > gardening. > > Where we live now we are blessed with a lot of " free " food as well > and we have wild blackberries and thimbleberries in the woods that > surround our property on three sides. We also have wild grapes that > we have trained up onto an arbor DH built last summer (after trying > to pick them 30 feet up in the air from the trees!). We also do > maple sugaring in the early spring, tapping just ten trees we got a > little over 2.5 gallons of maple syrup this year. > > We try very hard to live seasonally and enjoy what each season has to > offer. In the winter (and we had quite a winter this year with > almost 120 inches of snow) we work on indoor projects. DH is a wood > worker for recreation and I do a lot of sewing. With all the bad > weather this year, I was able to be quite productive and finsihed 4 > quilts and some clothes as well. > > We cook everything from scratch, and have had fun over the years > learning to make pasta, sausage, cheese, etc. Despite growing up in > the city (Boston) I grew up learning to cook from scratch and bread > baking remains one of my favorite activities and I have taken classes > at several historic sites, which were wonderful. > > That is probably enough for now. I look forward to getting to know > you all and learning more. I am happy to share anything I can offer. > > Have a wonderful day, > Ruth in NH > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 Hi Cyndi, thanks for the welcome. I think that tomatoes are a great thing to start with for canning. Somehow, nothing seems to be more satisfying that jars of tomatoes. How are you planning to can them...sauce, whole, juice, salsa? Salsa is very easy to make and doesn't take the volume of tomatoes that other things do (Making sauce takes seems to take bushels and a lot of time to cook down). You do need to add some type of acid to the salsa so that it is safe to can via hot- water-bath. So it doesn't taste exactly the same as fresh salsa, but it is very good. Below is the recipe I use and it always gets devoured at get-togethers. I also have a great Strawberry Champagne Jam recipe if you would like it for those strawberries. It's another easy one and tastes great. I made 80 jars of it two years ago as wedding favors for a friend's daughter's wedding. It was a big hit. I have the " Complete Guide to Home Canning " published by the USDA on a pdf format. If you would like, I can post it to your files section. It is something that is available to download for free on the internet, so there is no breach of copyright laws for me to pass it along. I don't know if members can post to your files or not so I wanted to ask first. This is the definitive guide on safe canning and is a great resource. Even after over 30 years of canning, I still refer to it. Just let me know. Thanks again for the welcome, Ruth in NH ************************* Tomato Salsa to Can 7 quarts of peeld, cored and chopped tomatoes 4 cups chopped sweet peppers 5 cups chopped onions 1/2 cup seeded, finely chopped jalapeno peppers*** 6 cloves of garlic, finely chopped 2 cups bottled lemon juice 2 Tbsp salt 1 Tbsp. black pepper 2 Tbsp ground cumin 3 Tbsp chopped oregano leves 2 Tbsp chopped fresh cilantro Combine all of the ingredients except cumin, oregano and cilantro in a large pot and bring to boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and herbs and simmer for another 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving 1/2 inch headspace. Adjust lids and process in boiling water bath canner, 15 minutes at 0-1000 feet altitude, 20 minutes 1001-6000 feet, 25 minutes above 6000 feet. Remove from canner, llet cool and check seals on lids. Store in a dark place. Ejoy with chips or however you like salsa! ***we substitute habaneros for the jalepenos because that is what we grow. We also increase this amount and decrease the sweet peppers by the same amount, that is just because we like it hotter. That is just a matter of personal taste , " cyndik2 " <cyndikrall wrote: > Welcome, Ruth, <snip>I'm so glad you are a canner! LOL. I've been talking about starting canning, but I'm really chicken, so it will be nice to have a resource available for questions, lol. We are growing a lot of veggies this year, in raised beds my husband built. We have rock problems, same as you. We live in a typical CA suburban, small lot, but we are trying to make the most of it. When my tomatoes are ripe, I'd love to can some. That is my only canning goal this year, I need to start slow, lolol. <snip> It sounds like you are living the way many of us are striving to. Good for you! that is wonderful. I hope you will pass on your recipes and keep us posted on your gardening activities. I love gardening of any sort, and love chatting about it almost as much, lol. > > So sorry about your kitty-we have three cats, and I'll be devastated when that time comes for us too. > > take care, > Cyndi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2008 Report Share Posted April 22, 2008 On 4/22/08, cyndik2 <cyndikrall wrote: > Welcome, Ruth, and thanks for the wonderful introduction. I'm not > I'm so glad you are a canner! LOL. I've been talking about starting > canning, but I'm really chicken, so it will be nice to have a > resource available for questions ditto on welcoming another canner. I too am planning to start canning this year. I just put in for a freecycle offer of nearly 50 canning jars...I figure if I get the jars I'll have to use them. I'm going shopping to price pressure canners soon too. I'm having the wierdest spring-trees still haven't budded around here. I have my cool season crops planted and am beginning to wonder if spring is ever coming. Orchard blooms looks like it will be a month later than last year. I " m afraid it will turn very hot and very dry very suddenly. Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2008 Report Share Posted April 23, 2008 Pie? Do tell! Cyndi In a message dated 4/23/2008 9:59:02 A.M. Pacific Daylight Time, sheropesem writes: I'm making Swiss Chard pies tonight. Soooooooo good. Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2008 Report Share Posted April 23, 2008 After weeks of warm temps, we had near record overnight lows last week. The veggies didn't seem to mind, in fact I think they grew MORE, lol. We;ve been eating Swiss Chard every night, along with lettuce, spinach, and strawberries. So much fun! Cyndi , Ellen <stringweaver wrote: > > On 4/22/08, cyndik2 <cyndikrall wrote: > > Welcome, Ruth, and thanks for the wonderful introduction. I'm not > > > I'm so glad you are a canner! LOL. I've been talking about starting > > canning, but I'm really chicken, so it will be nice to have a > > resource available for questions > > ditto on welcoming another canner. I too am planning to start canning > this year. I just put in for a freecycle offer of nearly 50 canning > jars...I figure if I get the jars I'll have to use them. I'm going > shopping to price pressure canners soon too. > > I'm having the wierdest spring-trees still haven't budded around here. > I have my cool season crops planted and am beginning to wonder if > spring is ever coming. Orchard blooms looks like it will be a month > later than last year. I " m afraid it will turn very hot and very dry > very suddenly. > > Ellen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2008 Report Share Posted April 23, 2008 I'm making Swiss Chard pies tonight. Soooooooo good. cyndik2 <cyndikrall wrote: After weeks of warm temps, we had near record overnight lows last week. The veggies didn't seem to mind, in fact I think they grew MORE, lol. We;ve been eating Swiss Chard every night, along with lettuce, spinach, and strawberries. So much fun!Cyndi , Ellen <stringweaver wrote:>> On 4/22/08, cyndik2 <cyndikrall wrote:> > Welcome, Ruth, and thanks for the wonderful introduction. I'm not> > > I'm so glad you are a canner! LOL. I've been talking about starting> > canning, but I'm really chicken, so it will be nice to have a> > resource available for questions> > ditto on welcoming another canner. I too am planning to start canning> this year. I just put in for a freecycle offer of nearly 50 canning> jars...I figure if I get the jars I'll have to use them. I'm going> shopping to price pressure canners soon too.> > I'm having the wierdest spring-trees still haven't budded around here.> I have my cool season crops planted and am beginning to wonder if> spring is ever coming. Orchard blooms looks like it will be a month> later than last year. I"m afraid it will turn very hot and very dry> very suddenly.> > Ellen> Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2008 Report Share Posted April 23, 2008 OK, I love LOVE LOVE to read recipe books. Of course I never FOLLOW the recipes, lol....but I do my own version. This one I got from the book "From Asparagus to Zucchini". Swiss Chard Pie 1 onion, chopped 1 garlic clove, minced 2 tablespoons oil 1-2 bunches swiss chard 6 eggs 1 cup shredded cheese 1 teaspoon salt 2 pie crusts Heat oven to 400. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minutes. Makes two pies. So that is the books version. I will have to have some extra chard, for sure...and a little more sea salt. I'm also thinking that I may chop up some nitrate-free, natural beef bacon (we dont eat pork) and brown the onion and garlic with the bacon, and use the bacon fat. So that is what we're having tonight. We had elk with mushroom gravy the night before last....I have that hidden in the fridge for lunch today. cyndikrall wrote: Pie? Do tell! Cyndi In a message dated 4/23/2008 9:59:02 A.M. Pacific Daylight Time, sheropesem writes: I'm making Swiss Chard pies tonight. Soooooooo good. Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 YUM. Sounds good! Almost like a quiche. I'll definitely try this, thanks. :-)Cyndi In a message dated 4/23/2008 10:54:41 A.M. Pacific Daylight Time, sheropesem writes: OK, I love LOVE LOVE to read recipe books. Of course I never FOLLOW the recipes, lol....but I do my own version. This one I got from the book "From Asparagus to Zucchini". Swiss Chard Pie 1 onion, chopped 1 garlic clove, minced 2 tablespoons oil 1-2 bunches swiss chard 6 eggs 1 cup shredded cheese 1 teaspoon salt 2 pie crusts Heat oven to 400. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minutes. Makes two pies. So that is the books version. I will have to have some extra chard, for sure...and a little more sea salt. I'm also thinking that I may chop up some nitrate-free, natural beef bacon (we dont eat pork) and brown the onion and garlic with the bacon, and use the bacon fat. So that is what we're having tonight. We had elk with mushroom gravy the night before last....I have that hidden in the fridge for lunch today. cyndikrall (AT) aol (DOT) com wrote: Pie? Do tell! Cyndi In a message dated 4/23/2008 9:59:02 A.M. Pacific Daylight Time, sheropesem Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. Quote Link to comment Share on other sites More sharing options...
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