This has been a busy week. As I adjust to "retirement", I find that it is not at all what I expected. I am just as busy or even more so than when I was working five days a week. I really don't know how I kept up with what I did then, because I am finding it a struggle now.
This week started with putting up jalapeno peppers. I freeze them so that they can be used for cooking with all winter long. We like things spicy around here and they are a welcome treat on a cold winter's night. I start by cutting of the stem end and then slicing them into three to four pieces depending on the size. From there they go to the food processor, seeds and all.
This week started with putting up jalapeno peppers. I freeze them so that they can be used for cooking with all winter long. We like things spicy around here and they are a welcome treat on a cold winter's night. I start by cutting of the stem end and then slicing them into three to four pieces depending on the size. From there they go to the food processor, seeds and all.
This has been a busy week. As I adjust to "retirement", I find that it is not at all what I expected. I am just as busy or even more so than when I was working five days a week. I really don't know how I kept up with what I did then, because I am finding it a struggle now.
This week started with putting up jalapeno peppers. I freeze them so that they can be used for cooking with all winter long. We like things spicy around here and they are a welcome treat on a cold winter's night. I start by cutting of the stem end and then slicing them into three to four pieces depending on the size. From there they go to the food processor, seeds and all.
This week started with putting up jalapeno peppers. I freeze them so that they can be used for cooking with all winter long. We like things spicy around here and they are a welcome treat on a cold winter's night. I start by cutting of the stem end and then slicing them into three to four pieces depending on the size. From there they go to the food processor, seeds and all.
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After they are chopped I put them in quart freezer bags and flatten them out so that they stack on top of each other in the freezer. As you need them, it is easy to just break off a portion and place in your dish. I also do this for sweet peppers, carrots and onions. Makes it very easy to use.
After that it was off to the garden to see what needed weeding. I find that my turnips have been taken over by grass and in no time I have it back in shape. With the raised beds and using the no soil method, the weeds are easy to pull. However, don't think they won't be taken over if not tended to.
Since these are coming up kinda spotty, I tossed some lettuce seed in today to fill in and give me a treat as well. Speaking of lettuce, I put out 72 heads after this. I like the butter head type and put an equal number of each. That way we can make a nice mix that is tasty as well as beautiful. They are in the tunnel with the radishes, spinach, broccoli and cabbage. Very small right now, but will grow very quickly.
 The basil needed pruned so I also took care of tha and took the leaves that I pruned to dry. Nothing better than drying your own fresh herbs. The smell is amazing  Some other shots of the tunnel are below. The peppers are doing well and I am still picking beans. We also have pole beans coming on outside. I am testing those for next year's market as I can't take picking the bush beans. Way too much work for this old broad. |   |
I haven't mentioned that we have a pool. That is because I have yet to get in it since I have been retired. "Sandy", however, loves it and thinks it is just for her. Basically, it is.
So, to wrap up today, I canned 14 pints of green beans, and 12 pints of sweet and spicy onion marmalade, as well as put in a pan of new beans and potatoes for dinner. Quite a days work if I do say so. All while Sandy enjoyed the pool!
