Summer's Cornucopia

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Jogeephus

Jogeephus

Well-known member
Joined
Jul 17, 2006
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24,228
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South Georgia
Anyone hungry? Here are some of the things we put up over the summer. Despite the drought some things made surprisingly well.

IMG_5616.jpg
 
very impressive..........................................................ya big showoff.

Seriously Jo, yer makin it awful tuff on us mere mortals.
 
I got some volunteer help today to help build a slaughter room on the barn. There were five of us. We got a good bit done then the temperature rose to about 150 degrees and we stepped in the cooler to chill down. Before long a cork was popped, some bacon thawed and we spent the next five or six hours eating and drinking. My muscles and bones had been sore but there was a little something on the bottom shelf that made all this soreness go away. Of course it might have been the stuff on the top shelf or the second to the top shelf. Heck I can't remember. Some of it came out of the boxes. But I do remember eating pickled okra, bacon, ham, bastrami, pickles, pickled pigs feet, sausages, salami, liverwurst, head cheese, fried pork skins and some deer stew. I loaded my volunteer help down with some goodies and when I refused their money - for legal and other reasons - they asked me to please call them again if I needed any help. I'm planning on pouring concrete Monday so I'll see who all shows up. :lol2: Of course some of their wives may not be too pleased with them when they get home but I gave each one's wife a peace offering for good measure.

Here where we left off, its a half inch off square but at the moment I just really don't care.


IMG_5612.jpg
 
Looks great. I'd come and help you on Monday but I pass out when the temp reaches 90 and the humidity gets over 30%.

In other words I will see you in the spring.LOLOLOL
 
Kiln-Dried Oak Wood for Pizza Ovens, 8-Inch Barkless Logs, Ideal for Ooni, Gozney, Solo Stove, and Other Wood-Fired Pizza Ovens- Approx. 15lbs
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Kiln-Dried Oak Wood for Pizza Ovens, 8-Inch Barkless Logs, Ideal for Ooni, Gozney, Solo Stove, and Other Wood-Fired Pizza Ovens- Approx. 15lbs
Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
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Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
Greenworks 24V 6in BL Pruning Saw w/Auto Oiler, Tool Only
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Greenworks 24V 6in BL Pruning Saw w/Auto Oiler, Tool Only
Firewood Central Kiln-Dried PA Hickory – 8” Splits (Approx 39.5 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
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Firewood Central Kiln-Dried PA Hickory – 8” Splits (Approx 39.5 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
39" Fire Pits with Wood Storage for Outside, Large Wood Burning Outdoor Fireplace with Chimney, Mesh Spark Screen & Fire Poker, Idea for Backyard, Patio, Party, Camping, Picnic
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2 Stroke Engines Oil Fuel Mixing Bottle 4 Ratios 32:1/50:1/40:1/25:1, Reusable Motorbike Motorcycle Lawnmower Brush Cutter Chainsaw White
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Oregon Professional Compact 120-Volt Bench Grinder, Universal Saw Chain Sharpener, for All Chainsaw Chains (410-120)
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Husqvarna 100000101 Classic Chainsaw Carrying Case
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Husqvarna 100000101 Classic Chainsaw Carrying Case
MechMaxx Heavy Duty 3-Point PTO Powered Stump Root Grinder For 15-45HP Tractors With 34 Carbide Teeth, 6'' Cutting Depth, 24'' Flywheel Diameter, Model SG24 Orange
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OK, ya wise arses, I got three shovels with your names on them. Be here Monday about six so it will be cool and we can pull the concrete. :lol2: And Vic, if we start at 6:15 it shouldn't excede 90 till maybe 8:00 am. We should finish by 12 which will give us a good 10 hours of drinking time to soothe the muscles and blisters. :D
 
Wow but you are gumptious :tiphat: .
I will have figs coming on soon and will have to chat to you about methods of preservation etc.... or I'm sure a good fig mead is also possible ;-) .
 
alisonb":2rb3lmf7 said:
Wow but you are gumptious :tiphat: .
I will have figs coming on soon and will have to chat to you about methods of preservation etc.... or I'm sure a good fig mead is also possible ;-) .
Click to expand...
Fermentation has always been about the most perfect method of preservation known to man. :drink:
 
Dang...if I were only a wee bit closer Joe I'd take you up on that. Its a cryin shame you can't wait a month or 2.
 
alisonb":3rvqhoda said:
Wow but you are gumptious :tiphat: .
I will have figs coming on soon and will have to chat to you about methods of preservation etc.... or I'm sure a good fig mead is also possible ;-) .
Click to expand...

We were just discussing fig mead the other day. Never had it myself but from what my friend told me its surprisingly good. Fig preserves (jelly) was always a hit around the house. Do you make that?
 
TexasBred":3n2mo0uz said:
Fermentation has always been about the most perfect method of preservation known to man. :drink:
Click to expand...
TB - what do you think Jo has in that big bottle with the clear liquid on the right of the top shelf, looks light something one could start a fire with :P .
Jo - Fancy labels, are you now going commercial ?;-) . The fig preserve is really tasty. As I'm going to process figs on a rather large scale(if the hail doesn't knock them out again) I'll obviously have to look at costs. Making jam and preserves requires bottles and sugar which are pricey. I have the dryer rigged out, must just fit the fans - that will probably be the way to go.
But there are going to be so many figs I'll just have to get some mead going. I harvest the bees next month :D . Have searched the web and only come up with fig mead and liquer and a fig forum which may have some great ideas.
 
Oh, that's spring water. I don't drink. :hide: I'll check with my friend and see if he can't come up with the recipe he was talking about. I have some watermellon mead and some watermellon blues mead that is about ready to bottle. I think I'll be disappointed in the watermellon though. It tastes nothing like melon and has a funky waxy taste to it. Its strong but I used a wildflower honey in it and I think the bees got into something bad.... or maybe I just screwed up cause the melon blues shows promise. I'm going to try and make some pear this week and then maybe try persimmon next.
 
Thanks Jo, will appreciate it. No hurry though as the first figs are only expected early Dec.
Hope the watermelon mead turns out OK.
 
Jogeephus":qrg08p9t said:
Oh, that's spring water. I don't drink. :hide: I'll check with my friend and see if he can't come up with the recipe he was talking about. I have some watermellon mead and some watermellon blues mead that is about ready to bottle. I think I'll be disappointed in the watermellon though. It tastes nothing like melon and has a funky waxy taste to it. Its strong but I used a wildflower honey in it and I think the bees got into something bad.... or maybe I just screwed up cause the melon blues shows promise. I'm going to try and make some pear this week and then maybe try persimmon next.
Click to expand...
Joe "your bees may be dating horse flies and makes the honey taste like shyt". :lol2:
 
May well be. This honey has a funky taste to it. I got some from Hookline and it was orange blossum honey. Stuff was marvelous. Been planning on giving him a bottle but I only made three cases and I don't think its going to last much longer. I might just give him a bottle of this other and tell him his honey was bad and then maybe he'll give me some more to make ammends. Just don't tell him that. :lol2:
 

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