When the green beans stopped tasting quite so good, we let them hang on the vines and mature. By mid-October, some had dried out entirely and while most were still green. We picked. And picked. And picked. We split the bounty with our gardening friends Beth and Kerry. After about two hours of shelling, our half yielded 6 cups of fresh beans from inside the pods. They made great soup!
I’m at my friend Shannon’s Nourishing Days blog today, sharing how I make a big batch of cultured butter. How is this different than my cultured butter in the food processor? For one, it is a bigger batch, like 7 to 8 times bigger — instead of yielding 1 pound of butter, I get between 7 and 8. I like this because I can make more butter less often which equals less work. I also employ another time saver — culturing the cream while it’s still in the milk.
Katie from Kitchen Stewardship and I are busy planning the next free webinar. She’s my friend, an eCourse co-teacher, a fantastic blogger and the author of the popular “Healthy Snacks To Go eBook” (among other ebooks). She’s an expert and well suited to our topic: quick, healthy and frugal snacks for the whole family. Please come — you can get a free PDF snack booklet, too!
Hard to believe we’ve been gardening with our friends for 6 months. The time has flown! We’ve gone out there once or twice a week to work, bringing home more food than we can eat sometimes. We are still harvesting some foods, like tomatoes under the cold frame. We’ll have those maybe even in December, though the crop wasn’t as abundant as we’d hoped. We’re out the door in 15 minutes to go mushrooming, so I just have time to put up these pictures for you.
Today at 1pm Pacific is the free webinar: “Must-Have Tools for Your Traditional Kitchen”. I hope you’ve already registered and are planning to come! If not, there’s still room. During today’s webinar, I’ll give away one of my favorite kitchen tools. It is handmade and local and really, really beautiful. And, everyone will get to take home a free tool guide PDF.