We listened to the weather radio — which we just about live by — and they’re expecting rain and snow tomorrow and on through the week. And we still have a bunch to do. I just finished up the rest of our beautiful apples and now have dozens of quarts of apple slices and apple juice. (I put the peels and cores through the Mehu Liisa and turned out beautiful apple juice. Then the goats got the leftovers.)
I’ve still got a crate of carrots to do and some chili but that’s on hold right now as Will is sawing up lots of dry popple poles for our small wood. This stuff is great kindling and also works extremely well in our kitchen range. It’s pretty darned good when you can keep the house toasty and also be cooking and baking on the same stove at the same time. What a win-win situation!
My oldest son, Bill, got a nice fat five-point buck which is now in our freezer waiting to be cut up and canned. He’ll be up next weekend to help do that. We always have a great time visiting while we process venison. David saw a big eight-point buck but it ran straight away from him and he didn’t get a decent shot. So he’ll try again this week and see if he can also bring home the “bacon.” We really love making venison summer sausage with my electric meat grinder which has a sausage stuffing horn. It tastes SO good!
Well, I’m finally done processing all the seeds except some Hopi Pale Grey squash. All I have to do is update our website and I have to get at that pronto as we’re already getting seed orders coming in.
Gotta run so I can go help Will. Snow’s on the way… — Jackie
Linda Bee,
No you don’t process it frozen. We froze it until we had time to thaw and process it. Meat cuts up best when there are a few ice crystals in the meat. That way its not so floppy to handle. It’s been decent this week but our snow is on the way. All 8″ plus!
Rick Riley,
No. So far we haven’t seen the wild turkey hen or her poults. But last year she didn’t show up until the snow was falling. We’re hoping we’ll be seeing her soon. Our toms are strutting too as are the grouse in the woods. I’m not sure why but it’s a yearly thing here. I like to watch them too.
Hello, I’m wondering what brand of meat grinder you use. The one we have is extremely loud . . . albeit effective.
On an unrelated note, I have a Victorio Food Strainer and I know you talk very highly of yours, but mine gets plugged up quickly and tends to “lock up.” I have only processed roma tomatoes, but I can’t even seem to get through a half box (maybe 10#) before I need to take it apart and clean it out. Often even by that time I have a very difficult time getting it apart as the spiral gets “stuck” inside. Am I doing something wrong? Does any of that happen to you?
Thank you.
I didn’t know you could freeze a deer and process it frozen. I’ll have to Google on how to do that. In VT we’ve been blessed with warm weather this week. It’s been up over 60 degrees.
Miss Jackie, I was watching the weather channel this a.m. and it appeared as if you all could get snow. We usually don’t get winter cold till about Thanksgiving Day or a bit later. I look forward to the first snowfall, but don’t enjoy it much after the first time I have to clear the various paths and dig the vehicles out.
Did the wild turkey hen and her brood appear this summer? There was a flock of 13 turkeys at my place this a.m. with 4 toms fluffed up and doing the strut and all pecking in the mowed grass. I never saw them strut in the fall. Beautiful!!! Could easily have killed one, but I would rather watch them another morning as they feed in the orchard while we enjoy a coffee on the back porch. If some one scares them they may not return. Rick
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