Surveying Cellar Food Stores_Preparing the Garden Site

The Cellar

The Cellar

I just took some empty jars to the cellar and took an accounting of what is left from summer 2016 canning.

Full shelves from canning season 2016!

They were completely full in October but now supplies are dwindling!

We have a huge pile of potatoes leftover and will probably sell them in the coming months.  I’ll can about 15-20 quarts but the rest will go in the garden for seed and we’ll eat some more until they start sprouting.  They’re bakers and peeling size and have been so good throughout the winter.

Hubby has plowed the garden and we’re hoping we’ll get some spring rain on it before we disk it up for planting.

We use the Kubota tractor for plowing.

Our garden site has very rich soil and always produces more than we can eat and preserve.

It also seems to get bigger each year!!!  This year we’ll plan the usual crops of green beans, corn, potatoes, tomatoes, squash, broccoli, brussel sprouts, melons, sweet potatoes, cucumbers, and in the fall some turnips and field greens.

Hope your planting season is grand and praying we have an abundant season this year.  In the coming weeks I’ll be cleaning off the various asparagus patches we have and watching the rhubarb show its sprouts already.  I had six grape vines started new last year and they all survived but one.  I bought this red grape to replace it.

It’s a red seedless grape and I love them. Hope they get as large as the one’s we buy in the grocery but know it will be a couple of years before that happens.

We also went to Food Lion yesterday and bought three dwarf apple trees for the orchard at the mansion.

Dwarf red delicious – once this starts bearing fruit we’ll take cuttings from it and graft to some new root-stock or some wild apple trees we find every year on the farm that we’ll transplant to the orchard.

Dwarf yellow delicious-dwarf trees don’t last as long as standard trees but they give you fruit quicker.

This is a dwarf McIntosh which is hubby’s favorite. We have one tree in our large orchard but it’s really old and we lose an old standard about every year.

This is the mansion orchard where the dwarf trees will be planted. The pond is close by and a mountain spring runs through it to make for easy watering.

Last years grape arbor is where the new red grape will be planted and is right beside our garden.

 

 

 

4 responses to “Surveying Cellar Food Stores_Preparing the Garden Site

  1. I love reading your posts. We’re planning on starting an orchard this year, but still deciding on the location. You have a beautiful farm. Thank you for sharing.

    Liked by 1 person

  2. I just love the look of the entrance to your root cellar! I’m glad your stores held up well through the winter. I love those red flame grapes, especially since they hold up well when cooking with them. I have this wonderful recipe of italian sausage, red grapes and carmelized onions – mmmmm mmmmm good!

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    • And just when do you plan to share that recipe with us??? The root cellar is over a 150 years old!! Our apple house and small garage are above it and the ceiling supports in the cellar are in bad need of repair but not at the top of the jobs-to-be-done list!! 😦

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      • I watched this recipe on America’s Test Kitchen, then had to try it. It is so good!
        • 3 Tbs. olive oil
        • 8 links sweet Italian sausage (about 1-3/4 lb.), pricked with a fork
        • 1 large yellow onion, thinly sliced (about 2 cups)
        • Kosher salt
        • 2 Tbs. balsamic vinegar
        • 1/2 cup low-salt chicken broth
        • 20 seedless red grapes, halved
        • 2 Tbs. chopped fresh oregano
        Heat 1 Tbs. of the oil in a large (12-inch) sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
        Add the remaining 2 Tbs. oil and the onion to the pot, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pot with a wooden spoon to incorporate any browned bits.
        Reduce to a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes. Serve immediately, sprinkled with the oregano.

        Like

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