So this is what we did today. I'll schedule the buckboard bacon post for tomorrow so everyone will see this one first.
Sunday, February 26, 2012
What did you do today?
We made a new raised bed. Phil had a 1x8 that has been sitting at the shop since...well FOREVER now but he finally got it home now that he has a truck and he made me another raised bed with it. As you can see I have started filling it already.
There now are 6 in the garden, though you really can't see the sixth one in this picture, you can see one little corner beside the purple cabbage. I still would like one more small raised bed where that large pot is.
While down there I picked the broccoli sprouts and spinach (I blanched them and froze them).
I also had the smoker going because I was smoking my buckboard bacon (which will be the next post) so I smoked a whole chicken as well. It was wonderful! I had sprinkled it with a Cajun spice mix.
Michelle says we should just smoke everything from now on but she wasn't the one having to run out and put chips in the smoker every 20 minutes while trying to do other things like can these 14 jars of potatoes in my new canner.
Funny that I have been canning for years but this new canner made me nervous all over again like it was my first time again.
So this is what we did today. I'll schedule the buckboard bacon post for tomorrow so everyone will see this one first.
So this is what we did today. I'll schedule the buckboard bacon post for tomorrow so everyone will see this one first.
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I'm so jealous that you're actually harvesting already. Well... I did pick enough spinach for a salad since the snow melted enough so I could take off the frost cloth and get to it.
ReplyDeleteLooks like you're an avid food preserver. I totally want to explore canning, but I suffer from botulism paranoia. Any advice?
Not really. All I can tell you is that I have never gotten sick from anything that I have canned or preserved but I have gotten sick from store bought stuff.
ReplyDeleteYou must have had a busy day canning and smoking! The chicken looks delicious and so does your harvest.
ReplyDeleteWaiting to see what you will grow in your new raised bed.
I love smoked chicken - very jealous of your smoker.
ReplyDeleteWhat a Tasty looking chicken and a great harvest.I am also worried about canning it gets pretty hot here having said that I make olives.
ReplyDeleteA new canner-sounds interesting...we don’t tend to much canning here in the UK so I’m always impressed by those wonderful jars of produce at the header of your blog!
ReplyDeleteI'm interested to know why you can the potatoes. It is not something I would have thought was necessary of desirable, but if you do it there must be a good reason... :)
ReplyDeleteWell, I don't have anywhere to store potatoes where they can stay cool all the time. The spare room stays fairly cool in the winter but will be just as hot as the rest of the house in the summer (mind you our "summer" is usually good and hot by the end of March-beginning of May). It is cool enough to store jars in the house but not cool enough to keep potatoes from growing. I have also noticed that a lot of the potatoes we get now aren't real good quality. They rot and grow quickly. I only had one of these bags for 2 weeks and it already had little sprouts on it.
ReplyDeleteWe also do it for another reason though. It is convenient. We love our fried potatoes with thyme and garlic powder and we make them with these canned potatoes. They just don't taste right to us unless we have the canned potatoes. Besides who wants to sit and peel potatoes, then wait for them to boil and THEN fry them? Nah.
Becky, I have been canning potatoes for years. I do have storage space but I take the little ones and just scrub them good, don't even peel them I do slice them however. Yes they are great as a quick way of making fried potatoes and have a very different taste and texture.
ReplyDeleteI know about running the smoker. Seems it can be an all day job for a meal. I have Canadian Bacon coming out of the brine today but am not going to smoke it. The smoker won't get put into action again until it warms up considerably. This bacon can be done either way.
Yup, I have to smoke on Sundays because that is the only time I have all day to sit and watch the thing.
DeleteNOMNOMNOM... that chicken looks delectable.
ReplyDeleteWhat a gorgeous looking smoke chicken. I have gotten away from canning and now just freeze.
ReplyDeleteI just find it so convenient to just open a jar. I do a lot of work so that I can be lazy later, I guess, lol.
DeleteThis weekend was spent going to the farmers market making pink grapefruit marmalade and hoping it doesn't snow in the next few days so that I can be in the garden. I am itching to get started and you are making me jealous.Sounds like you are having fun with the smoker."Life is good" isn't it?
ReplyDeleteIt truly is!
DeleteYour chicken looks yummy and I can't wait to hear about the bacon!
ReplyDelete