Harvest, Blanch, Freeze, Repeat
That's my life right now. It alternates with harvest, dehydrate, condition, jar, repeat.
Given the decidedly fall vibes here in Minnesota, I feel some pretty intense pressure to keep the dehydrator in constant action. I want to be sure I get everything harvested and dried before we reach a point that it's too late. Parsley today, to be followed by Genovese basil, then thyme, and finally Red Rubin basil. Then we repeat the cycle. I'll need to fit lavender in, too, I've got plans for it.
I've put out pleas for canning jars (holy crap they've gotten expensive) and people have delivered, thank goodness. Might still need to hunt down some pints because I'll be doing spaghetti sauce, some apple sauce, and another batch of soup stock before the cold truly sets in.
I'm about to go sort through the freezer to identify any fruits I need to convert to jam this week to make way for the temporary holding of vegetable clippings (for soup stock) and tomatoes (for spaghetti sauce) along with all the greens, beans, and other veggies that are getting freezer time for their long term storage.
Home agriculture is time intensive. Don't get me wrong, I love doing this, but there's a reason it doesn't work for everyone. I guess it's a good thing I'm mostly unemployed right now.
