After more than three years on the land we’re getting a better feel for the rhythm of the garden and the fruit trees and have successfully stocked the larder with treats for the rainy season to come. Working with friends and neighbors, we’ve harvested and pressed all of our Gravensteins, which yielded about 20 gallons of juice and 17 gallons of fermented cider, now pleasantly bubbling away in glass carboys.
We’ve also bottled close to four quarts of nocino and are preparing to pick and press the pears, some of which we’ve already combined with blackberries and mixed into one of the fermenting ciders as a flavor experiment. Over the Labor Day weekend, we harvested and pickled banana peppers planted by our friend Josef Szuecs, who was understandably detained at Burning Man. Meanwhile, our tomatoes are ripening and I’ve heard rumor that the stripers are running. Perhaps I’ll have time to ‘wet a line’, as my dad says, and assemble the ingredients for an autumnal bouillabaisse.
Ene’s Pickled Peppers
Slice banana peppers in half and remove seeds and stems; stuff into sterilized canning jars, along with 1 clove of garlic and assorted hot peppers; dill or other fresh herbs may also be added.
Boil 1 gallon of water with 1 cup vinegar and 1 cup salt added, pour into each stuffed jar; seal jars.