Wednesday, December 7, 2022

Blogmas 2022: 12/7/22

 It's another 'gathering' kind of day today!  Yesterday we gathered together the items we needed to make fudge and today I'm gathering cookie dough for the tweens and teens at our church to slice and bake for Christmas.

They'll also be 'slicing and baking' sugar cookie dough.  The goal is to package up a container for the local hospice house and then the broken ones and or leftovers will be enjoyed by all the bakers!

In addition, our collards are ready for harvesting so I've been working on preserving those off and on for the last couple of days.

(Fresh from the canner collards and one jar of navy beans as I only had enough collards for 6 jars.  My canner holds 7.)

I checked on our carrots and guess what, some of them are ready for harvesting and preserving as well!  Harvesting and food preservation continue year-round for us, and we just work it in, in and around whatever else we might be doing!

Until tomorrow!

Merry Christmas from us to you!


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  1. Our season for harvesting is over, but there's always something that can be done to preserve our goods. Bananas into banana bread or muffins, leftover blueberries into the freezer for holiday sangria or punches, butternut or acorn squash from the oven to table, then into the soup pot, etc. Our ways are never ending, but a gift to our home, family, and others.

    1. Lori, we are harvesting fall crops. I love your comment ... "Our ways are never ending ..." That is so true and that's why we can weather the storms of food shortages and exceedingly high food prices.

  2. I have never eaten collards. Is it kind of like cooked spinach?
    Central Az

    1. Ellie, they are alike only in the color and the fact that they are both plants. The type of collards we grow are huge compared to spinach and grow 2 - 3 feet tall and 1 - 2 feet wide.