We got three lambs that we raised for 4H. My kids showed them at the fair and my daughter got a first place ribbon for one of her lambs. I had a very difficult time as the time neared for two of them to head off to the butcher. I became much too attached to those guys.
I also helped to coordinate our areas first Food Camp. That was an amazing experience, a little stressful at times, but still so much fun.
We celebrated my mother-in-law's 90th birthday.
We took quite a few day trips to explore WI.
I increased my hours at Kwik Trip so I am now working 25-30 hours each week.
Our homeschooling now truly includes all four kids this year.
Plus, my husband and I have continued to renovate our home.
With all of this (and this is just some of the major stuff) it is no wonder that those months have just flown by. Also, I have been participating in quite regular fermenting classes for libraries and other venues, such as The Free Market. Plus, somehow I even found time to keep fermenting.
One of my favorite fall ferments will always be cultured apple chutney. The original recipe that I used to make was from GNOWFGLINS website, her 5-Spice Apple Chutney is amazing!!! While I do stick to the basic ingredients of a apples, starter (usually kombucha vs whey), sugar, and salt, I like to experiment with many different things to accompany the apples. This week we made this and since I only had 1 Tbs of the Chinese 5-Spice left in my cabinet I decided to also include 1 Tbs of cinnamon and 1 Tbs of turmeric. My apples might be a little freakishly yellow but it is one of the best versions I have made.
Do you have a favorite fall ferment? I would love to hear about it!!