And five pints, both meat and vegan. It’s the Heirloom Familly Recipe, so I’m not sharing unless you come over for dinner.
But I will say this: I’ve got enough made to feed four people once a week for a year. It took a small bushel of tomatoes, lots of mushrooms, peppers, and some meats, but really the total cost wasn’t so much. It was less than it would’ve been because some of it came directly from the garden.
I won’t bore you with all the Noble Purpose sentiment I was infused with while making this batch. Instead, I’ll remind everyone of what hard fucking work it actually is, to make your own food. So practice now, and it won’t be so bad when you have no choice.
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Put up 26 qts of crushed
Put up 26 qts of crushed tomatoes, 12 pints of pickled beets, and smoked 30 lbs of catfish this weekend. I’m gonna be eating good this winter.
But I’d still love to try some of that sauce of yours. I’ll bring the wine. Oh, just started a 6 gal. batch of mulberry wine on Sat as well.
that's a deal, feral
send me an email with your order and it’s a trade. you make good wine.
I'd Offer To Trade, Too
But i dunno how green chile stew, fer instance, or even fresh green chiles would 1) keep or 2) ship. You’d hafta roast ’em yerseff. But that is part of the aromatic magic of autumn in the southern rockies, and you could have it right there in your apartment/house homey kitchen.
OMG, Woody, are the chiles ready????
If I leave at 4 a.m. Saturday I can be in Hatch before dark….
Feral, would you post about winemaking?
I’d love to hear about recipes, tips, progress of the batches, etc.
We. Are. Going. To. Die. We must restore hope in the world. We must bring forth a new way of living that can sustain the world. Or else it is not just us who will die but everyone. What have we got to lose? Go forth and Fight!—Xan