The harvest season has been industrious this year, which has coincided delightfully with my increased workload at the ranch. With new management duties comes 80-hour work weeks. Alternatively, with plenty of rain comes innumerable bounty! Ten pounds of chantrelle, porcini and puffball mushrooms dried, acres of apricot fruit leather dehydrating on the porch (and gallons more cored and waiting to be jellied), chokecherry and serviceberry jams lining the pantry shelves... and now a huge bull elk to butcher! With the salsa garden just beginning to truly ripen, you'll find me in the kitchen with a sharp knife in my hand and a big 'ol canner boiling until sometime next January, thank you very much.
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