Harvesting and processing cabbages and carrots

After the first night frost I wasn’t too worried about the cabbages, since they have a cover, but since it is getting colder the cabbages do not really grow any more. So I planned in to harvest and process them.

After going around in the garden I only found 4 small heads I could process, so I decided to harvest a bunch of carrots as well. We had just eaten the last of our fermented carrots and I really needed to make some more.

After harvest I started with cutting up the cabbages. I used the white cabbages to make sauerkraut, since my son only wants sauerkraut from the white cabbage and not from the red. I mixed in the salt and let it sit for an hour or so before working the cabbages to get some liquid out. Then I packed it in a glass. A smaller glass would have done. Since we are completely out of sauerkraut at the moment I will have to buy some cabbages to make a useful amount of sauerkraut.

The carrots I only washed thoroughly, cut of some bad spots and cut into strips. I had enough for 2 glasses in which I packed the carrots tight. Pouring enough saltwater to cover the carrots and these are done. I put the glasses into our barn to ferment. In a few weeks we will be able to enjoy our ferments again.

For diner I cooked the red cabbage and added some leftover beef and some herbs. Easy and tasty. (I forgot to make a picture of this meal)

Harvesting my Chili’s

We almost had a night frost and I lost the nerves to wait any longer, so I harvested al of my Chili’s

I was so happy seeing that the chili’s finally started to turn red and I wanted to wait as long as possible with harvesting them. I personally find that peppers general taste better when they have had the time to ripen. But middle October it definitely is fall and the temperature is going down. Mostly we still had around 8°C at night, but all of a sudden it was only 2°C and I asked my husband and children to go and harvest the chili’s. It would be a shame to lose them to a night frost.

Last year I had fermented the chili’s and we loved that on a pizza. This year I also want to make a chili sauce, but I don’t have the time right now. So I have filled a glass to ferment and I will freeze the rest for making the chili sauce an other time. To ferment I removed the tops and the insides and most of the seeds and cut the chili’s in small pieces. I had prepared salt water on forehand ( one tablespoon of salt with 400 ml boiled water, cooled down ) to poor onto the chili’s so they will be covered.

The rest of the chili’s I only cut in half to remove the insides, but I did not remove all of the seeds. I put this in a storage box into the freezer for later use. I have a general idea on how I want to make the chili sauce, but I do not know the ratios for the different ingredients, so I will be looking for a recipe.

I forgot to wear gloves, so the skin on my hands burned a little and I had to be careful not to touch my eyes, but that had faded the next day.

We started with the garlic harvest

I hat planted the garlic this spring and, I think because of that, the bulbs where ratter small and most of the garlic did not form cloves. I will have to buy new garlic for planting this fall. What we have noticed is that the garlic is very aromatic. I can not use to much while cooking, otherwise I will get complaints.

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