Today’s episode is a thoughtful examination of some of our own vulnerabilities and how we react to negative comments.
Building a business that exposes us to the public opens up the possibility of criticism. Hearing constructive criticism is one thing, but there are times that we receive less than gracious comments. Those are hard to manage, but we are learning to stay true to our vision.
As we talk about these things, we try to focus on the overwhelming number of positive support we receive.
Do you remember when people talked about “putting things by”?
Perhaps this is just our own vernacular, but to us it means to preserve food for the future.
Garden goodness in Central Illinois doesn’t last forever. We eat fresh vegetables from the garden during the growing season, but what about winter? Do we resort to buying everything at a big box store?
No. We make the most of what we have and preserve for future needs.
Depending on the vegetable, we can, freeze or dehydrate. The tomato sauce post is an example of preparing a sauce that freezes well. Green beans and tomato juice typically go in the canner.
Green Beans
Canning is actually a misnomer. Home canning is not in “cans” at all. Glass jars with two-piece lids in pint and quart size cover our needs for shelf stable “home canned” items.
Although home canning is not complicated, below are a few pointers to ensure a high quality and safe product.
Home Preserving Tips
—Follow a tested recipe from a reputable source. Not every recipe on the internet can be trusted. Your best bet is to get a Ball Canning book or use your state home extension website.
—Know your vegetables. Low acid foods must be canned under pressure, while high acid foods can be processed in a water bath canner. Use the correct process for the vegetable you are preserving.
—Use only new flat lids to ensure a successful seal. Bands and jars in good condition can be re-used.
—Before using a pressure canner, (unless it is brand new) have the lid tested for proper working condition at your local home extension office.
Home preserving does require some effort, but the reward of home grown vegetables all year long is worth it.
Be sure to follow us on Facebook, Twitter and Instagram for almost daily reports on the activities of Five Feline Farm.
The summer season of Farmer’s Markets is coming to a close and we are preparing for fall. Not only cool weather crops in the garden, but the Farm Fresh Mercantile season.
We will open on October 12, 2019 with a grand re-opening event that you won’t want to miss. Please share with your friends and plan a trip to the country. Experience the peace of this setting and while you are at it, check out our full product line.
If you have not already signed up for our email list, click on the picture below. You will get our weekly blog posts in your inbox, plus occasional insider information. Plus you get a free mini e-book. How cool is that?
Walk into any decent Italian restaurant and take a deep breath. That warm spicy aroma tingling your nose is quite likely garlic. The incomparable deep flavor makes Italian dishes renowned, but also enhances any number of other recipes.
You can bring this culinary delight into your own kitchen through bulbs of garlic purchased at a box store, often imported from China, but why do that when garlic is so easy to grow?
If you are interested in growing your own garlic, now is the time to order. It is somewhat counter-intuitive, but garlic is one of those plants designed to spend winter nestled in the cold earth.
How to Choose Garlic
There are two basic types of garlic and a number of varieties within those types. Like any other plant, the specific varieties have different advantages in terms of flavor, storage, etc.
Hard Neck Garlic
These bulbs of garlic are different from the kind you normally find available in the store. The bulb forms a hard center stem that grows up through the bulb to support the leaves. When you open the bulb, there are typically 6 or 8 cloves of garlic around this center stem. The cloves are full and large. Varieties include Music, Bogatyr, and German Red.
Soft Neck Garlic
This garlic does not form the hard center stem. Softer leaves shoot out of the middle and many cloves form around this center. The outer cloves are reasonably sized with smaller ones near the center. Even the outer cloves do not attain the size of the hard neck types mentioned above. Varieties include Inchelium Red and Burgundy.
Soft neck garlic can be stored in braids by leaving the stems attached and braiding decoratively to hang.
Planting
After you receive your garlic bulbs, either through a mail order supplier or somewhere local, do not remove the papery outer cover. Store the bulbs in a cool, dry place until ready to plant, then peel off the outer covering and separate the cloves, leaving each clove cloaked in its paper cover.
Choose a sunny location that is well drained with rich soil.You will need 6-8 inches of space per plant. Push each clove into the soil approximately 2 inches deep with the pointed end up. Cover with soil and mulch.
In Central Illinois, mid-October is a typical planting time, with harvest the following June.
If you have questions about planting garlic or any of the other crops grown at Five Feline Farm, you can contact us through social media (Facebook, Instagram, Twitter) or email. In the meantime, be sure to check out our online Mercantile for other available products.
