My new chickens have started laying too. Eggs are small but plentiful

Nice. We mix it up between quart and pint jars for our sauce. Pints are used for pizza and quarts for pasta ( as larger portions) with whatever is leftover from quart we end up making pizza that week too.
In my counting of total, I just count 2 pints as a quart so my total counting is quarts

Well, I can't comment on Erie but heard good times. Someday..
For gardening,
1. Plant oregano. It's perennial and grows well.
2. Plant garlic. Easy to grow in loose soil. Very close spacing and super low maintenance. Plant in FALL, harvest in July.
3. Basil. It's an annual but we use and dehydrate ( also oregano) to get us through a years worth.
These staple herbs all go into our sauces and daily cooking.
We run the dehydrator 3 times a week.

Other good herbs are rosemary which is perennial for chicken and fish.
Chives are perennial for spuds.
Both low maintenance and require little space.

Tonight's dinner was last of nephews sirloin until my cow gets butchered on September 9th

hot tuna
Well, I can't comment on Erie but heard good times. Someday..
For gardening,
1. Plant oregano. It's perennial and grows well.
2. Plant garlic. Easy to grow in loose soil. Very close spacing and super low maintenance. Plant in FALL, harvest in July.
3. Basil. It's an annual but we use and dehydrate ( also oregano) to get us through a years worth.
These staple herbs all go into our sauces and daily cooking.
We run the dehydrator 3 times a week.

Other good herbs are rosemary which is perennial for chicken and fish.
Chives are perennial for spuds.
Both low maintenance and require little space.

Tonight's dinner was last of nephews sirloin until my cow gets butchered on September 9th

HT, if you ever decide you want to try a Lake Erie walleye weekend let me know, you're always welcome!

Time for bed.
24 lbs vacuum sealed processed sauce. No time to cann more so we are in freezer mode.
Long hard day but a step forward is always good.

Thyme is a perennial and if you put it in a planter and keep it watered, it will keep coming back every year.  Pork loin with fresh rosemary and thyme.....yum....yum.....

This morning we donated 4 colanders of tomatoes to Cardinal hall. Friday's seems best as distribution day for them.
These I just picked now and there are probably 4 more I could fill.
We will donate a bunch on Sunday to my wife's church. We plan on making sauce Sunday ( of course) from the 10 gallons of raw ground i froze last week.
I have to cann the sauce as we just don't have the room to seal and freeze sauce with the cow coming.
I will start to take down some of the raised beds these tomato plants were in , even though they are still producing. I need to move most of my garden to the new location and prepare for the garlic planting.
I will have approx, 20 lbs garlic to plant this fall which should be close to 400 plants.
Last year I did 275 .
Next year now with my wife not working and my sisters help, we should be able to have a real roadside fruits and vegetables stand for them to play with. Something I'd enjoy doing in retirement.
We are always asked about selling our produce and meats but I do so sparingly due to the time and effort it takes, most are just given away. Its not for the $$, it's a labor of love and if I can get the extra help, then yes it's a bonus to make folks happy.

Around here most of the self serve is going fast. Theft of product and worse theft of the money left. If someone needs to eat that's one thing. Wh err n someone takes food of your table that's another

🤤 All this talk about sauces, chickens, and beans made me so darned hungry I had to run out and buy a spaghetti squash........

Stab it multiple times.

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Throw it in the microwave [4-5 min/lb] split it in half, remove the seeds and shred.

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Marinara Chicken with garlic beans and a side of squash.

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Would have been twice as yummy if all was home grown.🤗

Clint there are so many recipes for squash I think I could eat it with every meal, but my most favorite is butter and brown sugar.

Baked squash from the oven is the cat's meow but it's nice on these hot humid days to toss it in the mic for a quick bite,

Lasting for months in a cool basement makes squash a super staple and they belonged right beside my 'kraut' processing.

No longer growing but for me, reading all y'all's post brings back really great memories.

I did 6 jars of sauce and 18 jars of corn. Still have 10 dozen or so ears left to pick. Many egg plants, brussel sprouts, carrots, potatoes, peppers and a few tomatoes left. Dug a few taters fir this weeks supper. Looked good. I am almost out of lids so I hope to can a few jars of carrots at least. We will freeze the sprouts and peppers. 2 Turkey's to butcher, pig goes Thursday and cows In December.
I also moved 2 dozen more strawberries to the new patch. Put a new engine on a rear tire tiller today works good so far. Will plant some spinach, lettuce in the garlic patch before putting that in later. I work much slower but still get stuff done.

Clint it's nice to hear you are moving along. Slowing down and not by choice... sucks. The gooder thing is you are able to keep moving, so you improve everyday.

Todays dinner menu included pork chops, rice and acorn squash filled with brown sugar and butter.

Half the squash, remove the seeds, salt/pepper, table spoon [or three]🤗 butter, and brown sugar to taste. Cover and in the Mic for 5-7 minutes. Hot stuff when removing, test with fork for tenderness. I'm hungry🤤

I saved my biggest baddest bulbs for pksnting.

Pulled some of my carrots and disappointed. The greens are nice and tall, but the carrots are runty. I will let a few go to seed to harvest seets and pick the rest soon bbn

Here are a few pics from today. 9 quarts of carrots and a few left to pick. A few small sunnies on a trip through the state forest on the way to icecream. We also visited a few cemeteries where the last buried were in the 40s