There is No Denying It
all is in the air and on the ground! A nice little low in the Gulf of Alaska is so kindly pumping cold air down over the Pacific Northwest. We got a skiff of rain yesterday but it barely settled the dust. So we’re still high and dry, and now cool. Hopefully the low will move a bit and we’ll get some more warm days. The tomatoes start tasting a little wonky once they are exposed to the cool nights.
The rhythm of fall is here, the ram quit because the spring is getting low, now Hangdog will begin shortening the stroke which means less water, so now we conserve even more water. Even as a child I was painfully aware that canning and preserving uses a fair amount of water. I use my pressure canner a lot for that very reason. Besides saving time, it saves water.
For one hundred and thirty-one falls someone has stood at our kitchen cutting board and processed home-grown food. I think of that everyday when I feel like I need to accomplish things in the kitchen while the light is good. I have the luxury of turning on the electric light whereas others before me didn’t. So in deference to past generations I try to get my work done without flipping the switch. It’s a complicated thought process, I will use the electric stove to heat my canner, I will not waste wood this time of year heating the house to process food. Others may disagree with that train of thought. We do what we do. I will document this second century and my part of it on this farm with a digital camera and a blog.
Why waste any electricity or effort canning green beans? People either love canned green beans or they look down on them. I know of a couple of other folks in our town that LOVE canned green beans, enough so that it is a topic of conversation at potlucks. Weird huh? For me I think they take me back to the meals at my gardening mentor’s table. Home canned or fresh from the garden green beans with Guernsey butter, and a smidge of sugar. I could eat that for dessert. Although they called lunch, dinner, and dinner, supper. Midwest I guess. We call it breakfast, lunch and dinner. I treasure the seeds they gave me, and the memories.
So the work of fall continues and the colors and days blur. A culinary blur Hangdog calls it. I call it the work of food, and when I am in the thick of it, I see why so many people are getting their hands dirty providing for themselves and others. There is no marketing needed for good healthy food, it speaks for itself.