Not much real preserving has been going on this week. I have been dealing with my alliums. The sweet onions were all dried so they were braided and hung in the basement. They will probably last two months, but it might be shorter. The garlic was dried in our bike shed and taken down today. This afternoon I'll be clipping and cleaning it for storage. The storage onions were harvested and spent one day in the sun to dry off and are now curing in the upstairs bedroom for a week or so. They really got quite dry in the ground this year, so I don't think they need a long time curing.
The yellow mustard got harvested and winnowed. Today I picked some rosemary. My dehydrator is running and it will soon be dry enough to put in a jar.
On the cooking front the most fun was probably the gooseberry pie.
The recipe made a sour cream custard kind of a pie. It was so delicious. As usual the recipe wasn't followed exactly. I added 2 cups of gooseberries and 3 1/2T of flour. And I really wonder. Does the pie need a top crust? I think next time it gets made I'll leave the top crust off. Most custard pies don't have them and though the crust was tasty, I think it overwhelmed the taste of the pie a bit too much.
Head on over to Robin's place at The Gardener of Eden and link up to let others see what you've been using or preserving from your garden and pantry
Since I'm tossing my zuccs at you, would you mind throwing a bit of that garlic my way? I'm out already :-(
ReplyDeleteMe being in the midwest, I'm tempted to catch both of your produce midway, hee, hee!
DeleteSide note - I actually have enough zucchini and garlic, I will watch out for some other produce you guys might be tossing each other :)
Yum!! Pie, pie, pie. . .
ReplyDeleteI love to hear the behind the scenes thinking in a cook's head.
Oh... drool.
ReplyDeleteThat pie looks yummy to say the least!
ReplyDeleteI like your adjustment (adding more gooseberries and flour). Would love to learn if you liked the pie better without a top crust.
ReplyDeleteYum! Gooseberry pie sounds wonderful. Been doing the same thing as you in that I am working my way through the alliums. Garlic is done, working on the red onions, and the rest of the onion patch is only partially pulled and starting to dry down. The rest of the main patch onions are still upright so I am leaving them alone until they lay over.
ReplyDelete