Asia, our newest moma, and new milker.
Lavender and herbs moving in.
Flowers drying for winter cheer and crafts.
I've been thinking that life is about to slow down anytime now. Now that the garden is harvested I'm feeling better. Although, I'm coming to the conclusion that as ready as I may be for slower paced days, I'm never going to get everything done that needs done before the ground freezes solid and the snow comes for good. I suppose I shouldn't say never, maybe when the kids are grown and out of the house? - not that I even want to think about that. Today the beds in the garden were feeling pretty crunchy- approaching frozen solid. I'm accepting that once again that I am not going to get around to pulling weeds once more, adding compost and turning the beds as I would like to.
I am proud to say that I haven't let much if anything go to waste this year. So I didn't blanch all the beet greens, but I did feed them to the goats. There is one more bed of kale I plan on eating through over the next couple weeks. I've already frozen as much as I want in the freezer. Today I pulled a few stray carrots and beets that had been overlooked, picked some partially frozen shelling peas, chamomile flowers and last of the lettuce and cilantro from the greenhouse. I think I might even get around to turning the bag of nasturtium seed pods I picked into capers (nasturtium capers).
This time of year is full of goodbyes. Each time I pick a bouquet of sweet peas, cut another sunflower, find a plump shelling pea, I think this may be it, the last time I do this. I imagine gardeners all over Interior Alaska bringing in armloads of the last of their cut flowers, lining their hallways with squash and boxes of ripening tomatoes. I am so ready to turn inwards and begin meal planning with fervor. As much as I absolutely love simple summer meals, I spend just enough time in the kitchen to get it done. Keep it quick and simple. Well, I'm ready to have time for specialty breads, time to make my own crackers, tortillas and noodles. Yesterday the kids ate ice-cream (strawberry rhubarb goat milk ice-cream) cones on the south porch. It was only in the forties, but with the sun shining on the porch it felt at least mid fifties; another small goodbye.
This week we butchered the last of our Cornish and one male goose who bit me when my back was turned. We had seven Cornish leftover from several weeks ago who we should have butchered then but it just didn't happen. They were huge. I cut them all up into pieces, yesterday, made a pressure canner pot full of stock and tomorrow I am going to can it. I roasted the goose yesterday. I should have saved him for a special meal with family, as my family would really appreciate the meat. It was very good, more like red meat than poultry. He wasn't very crowd presentable. It was a pain to pluck, and so he was a bit hairy for company. I saved the feathers and down for a small pillow, and the fat for cooking. We've been picking cranberries the last two days. We had a hard frost last night, so this morning the cranberries were coated in frost and partially frozen. They looked like the fake fruit that adorns holiday tables, plump sugar coated grapes and such. So now I've got three more gallon bags in the fridge full of cranberries to dehydrate.
In other news, we've sold a few more goat shares, so we are up to seven paying shareholders which sure helps out with the feed bill. A young lady stopped by to look at buying a couple milkers or doelings yesterday. So it looks like we might drop our numbers a bit going into winter which would help out a lot. As of now the doe barn is going to be too crowded come the cold days.