It sounded like a great meal, and reminded me of the "What's for supper" poems that Grandpa Jones use to do on "Hee Haw."  Now that I have revealed just how ancient I am, I'll crawl back in the hole for a while.
 
I've been chomping at the bit to get down on the Genny, and now that the fish are in, it is so muddy that it looks like you could walk across it on the sediment.  November should be good though, up east. So get the rest of that meat in the freezer, maybe the woods will be starting to open up by this weekend, too many leaves so far.

I didn't put 2 and 2 together until you said that L-13. I remember now. I actually seen stringbean, grandpa Jones , Roy Clark and buck Owens play live. Loved hee haw.

Sucks about the garden big bear.
Mine actually did ok despite the rain.
Only bummer were string beans, which I'll never do again. Squash, zucchini didn't fare well.

I mix mushroom compost in with top soil.
I had 1 or 2 straight top soil boxes that didn't do well at all, just no nutrients without an additive and they dried out quickly in May and June when we were in drought conditions.

Good luck next season

Dinner tonight.
Smoked pulled pork sandwich topped with fresh slaw. Store bought tater tots. Gotta figure out where to plant taters.

Last night's dinner and leftover lunch,
Fresh vegetable & herbs soup with fresh chicken .
We are eating well here

Garden is over.
Deer even hit the jalapenos last night. They are in dehydrator now.
Herbs are pretty sparse and going to seed.
My next seasons bulbs, asparagus, horseradish and fruits are put to rest .

Now I'm bored after getting home and it gets dark way to early

Looks as if the chickens are molting I am only getting one egg a day from 10.

It's free roadside wood season again. Tree service is everywhere cutting. Gotta be there or be square. Looks like I just got extra busy.

Got a few today and cut them up in strips and froze them for chicken treats.  Our pig is not growing like it should. We have wormed it twice. A few folks think its because we only have one. We are trying very small meals 5 times a day to keep it hungry. It did get a salmon carcass for dinner

When you only get one they have no need to be a hog when you get two they eat so the other one can't get it. We may have got the runt too

Got the turkeys done today.  Dressed out the male was 27# and the female almost 20#.  Biggest bird I have done.  Cleaned the chimney and moved a few things around for winter

We put the plow on the truck and got the snowblower out. I got my garlic bed in, planted some tulip bulbs and mulched in my strawberries. The barn is ready for the cows but I hope to put off starting to hay them for another month. There is still plenty of grass on the swamp area that the trees cover so its warmer in there.  I m behind on wood. Its outside the window, but has o be put down there. Can't start the fire until it is done. Like HT I will be off grid starting next Saturday for about a week

Smokehouse rocked today. Dehydrator running as well.
Dead on at 25 and 35 yards. There will be more harvesting next week.

Well the time is here so, fresh from the gardens..... of Walmart, it's homemade sauerkraut.

The ingredients and equipment. Canning or Kosher salt, cabbage (enough to fill your container no more than 2/3 full) Container (mine is a 2.5 gal. ice bucket) Mandolin or cabbage cutter (recommend if shredding a lot of cabbage(available on internet)), plastic bag (no holes(mine is a garbage bag)).

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Though probably not needed, I wash the bag along with the container and rinse well.

Shred the cabbage to your liking. With my mandolin I have to quarter. With a cabbage cutter you can do half a head at a time. Also, the shredding is much more consistent.

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I salt each batch of shredded cabbage the same as you would salt your French fries or other food. Mixing before "packing" the shredded cabbage into your container.

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Once all your cabbage is in your container, clean the sides of any pieces and insert your plastic bag. Fill the bag to within an inch or two from the top of your container. (remember not to overfill container with cabbage)

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Lightly twist the top of the bag, date your batch of shredded cabbage and enjoy your homemade sauerkraut in 3 to 4 weeks.

We place the finished product in zip lock bags and freeze.

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It is important to note, as with smoking/cooking, constant temperature is vital so keep your container(s) where temps do not fluctuate. Like placing your container near a window where strong sunlight can heat things up.

Also, temperature has a bearing on time needed for your cabbage to pickle and transform into the good stuff.

My basement is 68 degrees and I usually leave my cabbage set 3 to 4 weeks. 5 to 6 weeks if I want that weally weally, wip puckering, guud stuus.

I don't use a lot of salt so to get a bit of extra juice, I add up to, a cup of boiled water "after" the water has cooled to room temp. Careful pouring water over your cabbage, Don't wash off the salt. Pour slowly down the side.

Hope this helps anyone wanting to make their own sthoerkuawt.👍

I noticed a cow was getting bigger and stopped by to tell dad to be on the lookout, but was too late. New calf was eating when I just left.......

Sounds about right on the Brussels Clint. Those things are hardy. If I didn't get cabbage worms, I'd be harvesting them now. Next year.
I still have chives and parsley going on. All my garlic, asparagus and berries have been straw covered before I left last week and snow came. Can't say boat is so lucky.

Now im in deer harvest- process mode, I know its not stainless but its a clean budget work space. Trying to organize and clean up is the goal today and tomorrow. Back to the mountain Wednesday.

So a neighboring state went live today with recreational marijuana.
Good for them, times are changing. All I hear on NYS radio is medical benefits available in NYS.