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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Mar 7
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Started by Paul Lueders. Last reply by Matt Volz Nov 9, 2012.
Started by Nicholas Linzenmeyer. Last reply by Gabriela Jun 29, 2012.
Pat, your jars of the Yukons look fantastic! Looks like you have made yourself a nice partnership with the farmer, too!! I'm happy for you!
7 quarts of Yukon Gold! I have made friends with a guy trying to start up a comercial Organic Farm called "Suporganic Farms". He's been growing Organic for years and selling to the famers markets at pennies on the dollar while everyone else made much more profit than he did. Sad that the farmers get so little of the profit when they do most of the work. Anyway we are doing some bartering. He was cutting the eyes out of potatos to start in his raised beds and was going to toss the rest of the potato in the compost piles. After talking he agreed to let me can some of them for him and the rest for me. We'll do the same on the other veggies as they come ripe. I think I've made a good batter friend that will keep me in Organic veggies! So today I'll be canning potatos. I plan to do them in three batches. 1st will be the typical fairly firm potatos like you'd get in a can at the store (I'll do them in pints). The 2nd batch will be a little softer for making potato salad and the 3rd will be even softer for making mashed potatos (I'll do both these in Quarts).
It's time to make Saurkraut. I use the method described in the following link from the Montana State University Extension http://msuextension.org/publications/HomeHealthandFamily/MT200902HR...
I will be making about 15lbs. I made and will be making more sausages and Saurkraut is great with Sausage. I also made Corned Beef and Saurkraut is great on a Rueban sandwich! I'll try to post some pictures as the process goes along (takes a little over a month).
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