Time continues to fly by and autumn will be with us before we know it. We are finally out of the 100+ temperatures. It was 59* here last night! I don’t think it will last, though, we are supposed to be back up into the low 90’s by early next week, and that is fine. It is much more manageable than the 100+ stuff with high humidity. With the cool weather this morning, we were able to use our new double hung windows to fill the house with cool, fresh air. They work great.
We want to send our thoughts and prayers to those that are being affected by the wildfires around the country. We have friends in the northwest that have had to evacuate their home, and we haven’t heard from them since yesterday. It must be very difficult to leave your home not knowing what you may return to. There are many different types of challenges we are all given, but many times on the other side of it, we are stronger for having been tested and refined.
We continue to pen up the youngest kids and accumulate milk for cheese making. The last batch of cheddar is ready to wax, but I ran out of steam before I got to it today. Two more wheels of cheddar are now in the cheese press and will be ready to remove and start the drying process tomorrow evening. Since I won’t be able to wax these two wheels until Saturday, I put them in a plastic storage bag in the refrigerator. I will be having a sinus dilation procedure tomorrow morning, so I don’t expect to get much of anything done for the rest of the day.
We continue to eat our cheddar at room temperature, but have found that it gets too oily if we leave out the whole wheel. This time we cut it in half covered the open end with plastic wrap and put it back in the cheese frig until we are ready for it.
We also filled up the fermentation crock with four heads of cabbage today. The last batch of sauerkraut stayed in the crock for a month and it was the best tasting we have had so far. We still have three quarts of it in the refrigerator that we are eating, and wanted the next batch to have plenty of time to ferment. It’s interesting how quickly things like making sauerkraut becomes routine.
Today was also bread day. The sourdough was still doing it’s thing and predigesting all those carbohydrates for us on top of the frig while I was writing this. We didn’t get the dough mixed up until about 11:00 this morning, so I didn’t bake the rolls until 8:30 this evening. I wanted to give it plenty of time to ferment and digest beforehand. They sure are good.
I’ve tried to make cottage cheese twice by leaving the milk on the counter. The first time it didn’t really curdle, so I thought I hadn’t left it long enough.
The second time I left it for about four days and it was definitely soured, but still didn’t really make curds like it was supposed to. That’s too bad, I was really hoping it would work. Now it will be back to the cheese book and making another stab at modifying the recipe so I can get good cottage cheese.
We still have roosters and wethers to butcher, and we hope next week after my sinuses clear up we can get a lot of butchering done. That and get some fall crops planted. My headaches and general feelings of sickness have put everything like that on hold for way too long. So I hope to have more to report in the butchering department very soon.
The pigs are doing much better in the behavior department. There are some folks at church that have raised pigs for years and Frank was quizzing them on ‘normal’ pig behavior last week. We are still learning, and they are still growing. It will be very interesting to see how they do in the long run. I’m also very interested to see how Lance and Liberty behave once we have butchered the barrows. I think the interaction will be different then. We pay a little more attention to them since they are our breeding pair and the barrows will end up on our dinner plates. I have a question for you. Does a pig’s tail continue to grow longer and get more curly as they grow up?
The whey produced from making cheese goes to good use as pig food. They get upset with me if I take them a bucket of scraps without some kind of liquid in it. I can’t help but laugh at them when they fuss at me. It’s a funny little squeal.
By the time we got most of the day’s activities completed, the kitchen was really a mess.
As the week has progressed we have watched more major fluctuations in the financial markets around the world. It is just another indicator of the instability of the underlying foundations of economies everywhere. We continue to discuss what tangible items we can invest in that we will be able to use in the future, come what may. An example of one of our acquisitions is a stainless steel water bath canner. We have two like the one pictured above that the whey is in. One of them, after three or four years of use, has chipped and has a place trying to rust on the inside of the bottom. Knowing they won’t be durable for long term use, especially if we get to the point that we can’t buy or trade for another one, we chose to invest in stainless steel. As you can tell, it’s still in the box. We’ll keep using the enameled version as long as we can.
We continue to pick peppers, tomatoes, cowpeas and carrots from the garden. I really hope to write another garden article before long with the things we have been able to plant for fall.
Thank you for all of the great comments. It’s neat to be able to share. Frank and I have learned a great deal from other folks experiences. Please keep sharing.
Prepare for the fall of the year and the fall of the world. They will both be arriving soon.
Until next time – Fern