Dried herbs. The drying screens are full again with rosemary and thyme. My dried herbs so far total 3.5 quarts of mint, 1 half pint of rosemary and 1 quarter pint of thyme. The batch I put on the screens tonight should give me another half pint of rosemary and quarter pint of thyme. The basil has really taken off, so I'll be cutting it very soon too.
Blackberries. I have been searching for them and hoping to find some, but my labors have been...fruitless. A couple days ago, quite unexpectedly, a coworker asked if I wanted any of her garden blackberries. Why, yes! And in exchange I gave her a half pint of my redbud jelly. I have a pound and a quarter of blackberries in the freezer now. How perfect!
Wine. Yep. Intimidating Minnow has been involved in making a couple gallons of blackberry wine and peach wine, and I have become Wine Assistant. These batches are made from purées that Intimidating Minnow bought in order to use for practicing, getting the process down, and of course drinking. The primary fermentation just ended this week and we have racked the wine into jugs for the secondary fermentation phase. In a few weeks we will bottle and let age. And by then...we will be ready to forage for fruits to make country wines that fit within the parameters of my winter challenge.
This thing is sounding better all the time.
Image credit: Cale Ruiz
Blackberries. I have been searching for them and hoping to find some, but my labors have been...fruitless. A couple days ago, quite unexpectedly, a coworker asked if I wanted any of her garden blackberries. Why, yes! And in exchange I gave her a half pint of my redbud jelly. I have a pound and a quarter of blackberries in the freezer now. How perfect!
Wine. Yep. Intimidating Minnow has been involved in making a couple gallons of blackberry wine and peach wine, and I have become Wine Assistant. These batches are made from purées that Intimidating Minnow bought in order to use for practicing, getting the process down, and of course drinking. The primary fermentation just ended this week and we have racked the wine into jugs for the secondary fermentation phase. In a few weeks we will bottle and let age. And by then...we will be ready to forage for fruits to make country wines that fit within the parameters of my winter challenge.
This thing is sounding better all the time.
Image credit: Cale Ruiz