Oh, what a whirlwind of a weekend. First there was my Alma mater’s Homecoming game on Friday night where I met some of the people I went to high school with, then a successful apple day on Saturday- the rain cleared and we had mostly blue skies and sun for the entire day of picking and pressing apples. Glorious.
Saturday night was the “official” high school 30th reunion (I guess everyone knows how old I am now, huh?) and let me just say: what. a. surreal. experience. I understand why these are every decade. And I did enjoy getting to reconnect with a some friends.
On Sunday, we canned the apples we picked and pressed on Saturday. We set a new record at 178 jars of apple juice (this will be split between 5 families plus gifts), up from 133 last year. We were swimming in juice and jars. Whew.
Yes, it’s a lot of work. But it’s fun, kinda like Family Work Days. We get to hang out with our family, laugh and joke, and produce some awesome stuff that we wouldn’t be able to do individually.
Our menu for this week uses some late-season produce (tomatoes, peppers, zucchini, kale, etc.) plus a slaw made from miniature-sized cabbage heads.
Did you know that if you leave the stem in the ground after harvesting the first large head of cabbage that it will grow a number of smaller heads? If you leave it long enough (like last year when I left it all winter), it may even grow a head the same size as the original head? It took me awhile to realize this, so now I always leave the stems in the ground.
Oh, who am I kidding? I’ve always left them in the ground, ’cause I don’t take the time to clean up very often- this is just a surprise benefit. *smile*
Tuesday- Korean rice bowls (new recipe from Family Circle), Orange-Almond Salad
Wednesday- Bean burritos, Spicy Vinaigrette Slaw, sauteed corn and peppers
Friday- daughter cooks (I’m sure she’ll decide at the last minute…gotta teach her the benefits of menu planning!)
Saturday- Homemade pizza