I don't know if there is another vegetable that is as versatile when it comes to canning as the homely tomato (it will always be a veggie to me!). This year I planted seven varieties, and am well on my way to preserving them in more than that many ways. My Nana is the one who taught me how to make sauce several years ago, and to this day I still do it the way she taught me. Like pretty much everything else in my life, I have taken the foundations I was taught and expanded upon them. This has led me to new varieties of tomatoes as well as new preparations for me to preserve.
I preserve different tomato types in different ways depending on which they are best suited for. Some make better sauce, others hold their shape better for diced, whole peeled, etc. I love finding new varieties and new ways to preserve the bounty of the summer, especially with pantry staples. It is a ton of work to say the least, but having shelves full of every type of tomato style you need in the dead of winter cannot be beat!
When we first got Karen and Alan last summer, the intention was to use them to clear our land. Milking goats was nowhere near being on, or even in the vicinity of my radar. But, it didn't take me long after getting them to jump on the goat milk train and decide that I wanted to expand my herd and start breeding for milk. For the past year we have kept them in a dog house with a door we could close them in. This set up is not suited for kidding or raising kids, and although we knew it was temporary anyway, the plans for breeding pushed us to get moving on a permanent solution.
There is an existing concrete slab on our property, adjacent to the one side of the goat's perimeter fence. This is where some sort of barn used to stand, and the slab is roughly 11x50 feet. Due to financial and spacial constraints, we decided on a 11' by 16' structure. Because this is going to exclusively be for small dairy goats (and Annie of course), this is a good size to grow into and if designed right, can provide more than enough space for the amount of goats we need.
Earlier this summer we welcomed a new addition to our farm family, a Maremma Sheepdog also known as a Livestock Guardian Dog. Not to be confused with herding dogs, LGD's live with their stock full time to protect and guard them, not herd them. Our house and property is surrounded by over 600 acres of protected conservation land, filled with natural predators. We didn't have issues with predation before, but when my companion dog Copper passed, the fox, coyotes, and raccoons started creeping in. We keep small Nigerian Dwarf goats which are vulnerable to predators such as bobcats and coyotes, with recent attacks happening in neighboring towns. This led to me reaching out to rescue leagues for a couple different LGD breeds including The Great Pyrenees, Maremma Sheepdog, and Anatolian Shepherd. I found a Maremma close by, who was a working 2 year old LGD but needed to be re-homed. I went to pick her up in Maine and she has been settling in fantastically since. Annie takes her job very seriously, and there has been a learning curve on both ends during the past few months. She is truly unique, and unlike any dog I have ever owned or known. As she has settled in and gotten more comfortable and established our home as hers, she has displayed some interesting traits that seem to be right in line with typical LGD behavior.
Here we are in the middle of August and it's already time to start working on the plan of attack for finishing the pigs before we ship them mid-November. Up until this point, the hogs have been rotated through four paddocks, seeding with a mixed cover crop after they have moved onto the next area. The larger they get the more they eat, and as a result we now have to rotate them more frequently. With them quickly approaching their ship date and weighing in around 190 pounds currently, the time came to move them to virgin ground to help pack on the pounds and flavor the meat over the next three months. Fall is the perfect season for finishing them thanks to an abundance of produce, canning scraps, nuts, and fruits which not only offsets some feed cost, but also enhances flavor.
We certainly eat veggies fresh, but I am an avid canner and preserver, so I plant a surplus and in some cases, multiple rounds of quicker growing veggies to maximize yield. I am stocking up on canning jars, and beginning to plan what I am going to can this year. This year has been a banger year for the garden, I often look at it in awe at how fruitful and healthy it is. I tried several new (to me) veggies, and none have disappointed! Here's what's growin'...
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