14 quarts of tomatoes and tomato juice and 3 half-pints of preserves. There's nothing like a sip of your own preserved tomato juice in January to bring back the rich goodness of your Summer harvest, so well worth the effort. I threw in a couple of Steve's mushroom peppers in the juice batch, and I'll be harvesting horse radish in a month or so, so it looks like a home grown Bloody Mary mix is in the offing.
Now, if I learn how to distill vodka from the potatoes I grew, I can be totally sustainable!
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