Harvest 2011

HARVEST

July 1 – Spinach ~ 2 pounds
July 7 – Peppermint for drying
July 8 – Sage for drying
July 16 – 1 quart black currents for cordial
July 17 – 1 lb strawberries for balsamic glaze
July 18 – 2 lbs sour cherries for preserves, 1 pint black currents to add to cordial
July 19 – 1 pint red and gold raspberries for balsamic glaze
July 26 – 3 pounds blueberries, 2 pounds raspberries
July 28 – 1/2 pound broccoli
August 1 – 1 pound carrots
August 2 – 3 pints raspberries, 3 pints blueberries, 1 pound garlic scapes
August 3 – 1/2 pound green beans, 3/4 pound broccoli, 4 cucumbers
August 12 – 1 quart blueberries, 1/2 lb broccoli
August 19 – 1 quart blueberries
August 20 – 1 quart blackberries
August 22 – 1 zucchini, 2 1/2 pounds potatoes, 1 1/2 pounds blueberries, 5 pounds figs
August 23 – 10 pounds figs
August 25 – 5 pounds figs, 1 quart blackberries
August 27 – 2 zucchini, 2 patty pan

PROCESSING

beer – 1 batch finished, 1 batch started
cheddar cheese – 2 wheels started
Christmas cake – 1 batch started (2 cakes)
black currant cordial – 2 quarts started
blueberry cordial – 1 quart started
ginger beer – 1 batch started
salsa – 5 jars (. 2 L)
vinegar – white wine and red wine started
wine – applesauce, peach/fig, rhubarb, fresh fig started
balsamic glaze – 1 x jars (.2 L)
sour cherry preserves with brandy – 4 jars (.2 L)
parmesan cheese – 1 wheel started
mixed berry jam – 4 jars (.5 pint)
fermented raspberry syrup – 2 bottles
kefir milk
kefir water
sourdough
fig and orange preserves – 17 jars (.5 pint)
vanilla extract started – 2 bottles
vanilla sugar
black and boysenberry syrup  –
black and boysenberry jelly – 16 jars (.5 pint)
chicken barley soup – 4 quarts

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