Homestead Harvest is in…and the tally is:
Pickled Beets:6 pints
Blueberries: 2 quarts dried
Plums: 8 pints canned
6 quarts dried
Pears: 5 quarts dried
Apples: 7 quarts dried
4 pints of sauce
3 quarts of juice—already gone…
Grape juice: 23 quart
Figs: 5 quarts dried
Tomatoes: roasted 70 half pints roasted
7 pints of salsa
4 quarts dried
Green Beans: 7 pints canned
Honey: 5.5 quarts, so far
Jam: 3 gooseberry
6 rhurbarb red currant
Dried beans—1 quart of Indian Woman
1 quart of Scarlet Runner
We also have two trays of apples left, three dozen longkeeper tomatoes, jujubes hanging on the tree, squashes and pumpkins in the larder.
German pancake is a preferred way to use up extra eggs and apples—and warm the house.
Turn on the oven to 375 degrees.
Put a pat of butter into the large cast iron frying pa and place it in the oven to melt and heat the pan.
Beat three eggs, ¾ cup of milk, ¾ cup of flour, and a pinch of salt together. Swirl butter in the pan and pour the mixture in. Pop into the oven.
While the pancake bakes, slice three or four apples and sauté in butter. When they are halfway soft, sprinkle cinnamon and about ¼ cup of brown sugar over them, stir, and heat until it has all melted down.
The pancake is done when it is set and, hopefully, puffy. Cut in half or thirds, slide onto plates, and cover with cooked apples.