Autumn is great; time to get the sweaters out, anticipate a crackling fire in the fireplace, and reap the benefits of all the summer work. But, when it’s time to gather and can, it’s like a tidal wave of work. The weekend was spent in nonstop preparation for the winter. I made 3 quarts of tomatillo sauce, 6 ½ quarts of tomato sauce, 4 jars of quince jam, two trays of dried quince pâte (It’s like a thick fruit bar without the cereal jacket.), and 4 jars of blackberry jam. When it’s time, it’s time and sometimes that means a marathon course in the kitchen. If not, the blackberries go moldy from a sudden rain storm, the tomatoes rot on the vine, and the quince get devoured by worms.
And what was Christophe doing the whole time I was toiling away in the kitchen?
Chopping wood because you don’t do that after it gets cold either.
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1 bucket of tomatillos
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| This is one of three buckets, plus the onions and eggplant for the sauce. |
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| So far, I've only gotten half way through the box of quince. |
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| Finally, a finished product: cooling blackberry jam. |
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