Fall is the busiest time on the Glasgow Farm. The harvest is plentiful but the laborers are few! We’ve got so many organic figs we don’t know what to do them all. If you live close, you can pick some up! They’ll be coming in the whole month of September. You can freeze or can them for making Figgy pudding. Once you pick them, you’ve got to use them. They don’t have a long shelf life, like a couple of days.
We’ve also got pears a plenty. The branches are heavy but they aren’t completely ripe yet. Another week, and if you live close you can come by and get some for making pear butter. One day I looked out my kitchen window and saw a squirrel, a rabbit and a groundhog all enjoying the pear tree at the same time. Even with the wild eating them every day there’s still PLENTY. I wish they would have stayed still long enough for me to get my camera to show you!
More and more Milk Thistles continue to grow and are ready to be harvested–I just can’t get to them all!
My tomatoes didn’t do well- not hot enough this year and a LOT of rainy days. I’ve had plenty of green tomatoes.
Grapes: Typically we get gallons and gallons of grapes from our vines but this year we didn’t get as much as usual. We didn’t take care of them the way we should have either. That makes a huge difference in the harvest. Two things I typically make with our grapes; new wine fermented with whey and yeast bread from the pulp. Here is a video of me preparing pulp to make yeast bread from pulp.
Natural Yeast Bread
2 cups unwashed organic grapes, processed to pulp- the light powdery coating on the grapes is what is needed to make the yeast. Don’t wash off!!
11 cups ground organic flour (you can use wheat, spelt, rye or any combination-you can even use sprouted grain flours)
1 tablespoon sea salt
Place 2 cups grape pulp and 2 cups ground flour in clean bowl. Mix well and cover with cheesecloth secured with a large rubber band. Let sit. On day two add 1 cup flour and 1 cup filtered water. Mix well, cover and let sit in warm place. On day three, transfer to clean bowl and add 1 cup flour and 1 cup of filtered water. Cover and let sit in warm place until starter gets frothy and subsides. You should have around 5 cups. Use 4 cups to make bread and save one cup for future bread batches.
Natural Yeast Bread
7 cups flour
4 cups starter
1 tablespoon salt
1 1/2 cup filtered water
Mix well. Cover and let rise in warm place for at least 12 hours. Bake at 300 degrees for about 1 1/2 hours. Oh my goodness, this is delicious. I also use this same recipe for making gluten free yeast bread, I just use gluten free flours.
Leave a comment below telling me what you wish you had growing on your property. I’ll draw a winner from the batch next week and send a root, seed or tree from our farm. We’ve got Milk Thistle seeds, Fig root, Autumn Olive root, baby Mulberry tree, Lilac root, Sunflower seeds, Elderberry tree root. . .all organic of course. I’ll have to check and see if we have sprouting pear trees(baby).
Proverbs 28:19 “Those who work their land will have abundant food,
but those who chase fantasies will have their fill of poverty.”