Butter.

It has assisted in and flavored many a recipe and, at times, come to my absolute rescue in the kitchen.

After researching “butter” (and, let me tell you, I was fascinated by all of it: the history, the “tools”, the commercial production) I was surprised to find there’s a USDA grading system — AA, A, and B — that is based on flavor, body, color and salt.

Oh, and how about this:  the color of butter is directly related to the naturally-occurring compounds in the feed of the cows. Makes sense, right?

Did you know that in order to make one pound of butter, the cream from approximately 11 quarts of milk is needed?

It’s said the discovery of butter happened when a nomad hung a sack of milk around his horse’s neck and it shook and shook with the horse’s gait until butter formed. Now, we can just reach for it in the refrigerated section of the grocery store.

We’ve come a long way—yet butter remains, amazingly, about the same.

Here’s to you, Butter!

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Let’s do a little math. We ordered a quarter-pound packet of Waltham butternut seeds, knowing that would more than cover us for planting in the spring (we had some seed left from last year) and ended up planting only half that amount. The packet was $8.95.

We are in the midst of harvesting the butternuts now. This load is the first picking and represents about 500 pounds. Altogether? We’ll get about 1500 pounds of butternut squash out of the less-than-half packet of seed that was planted.

The Waltham variety is an extremely popular variety — not only with us but with the pollinators. (Remember the blog entry about the bees buzzing in the blossoms?) Its flavor is delicious, it keeps well (we’ll store ours through the winter in our basement, which stays cool and dry), and the plants are consistent and reliable.

So, it’s inexpensive + proven + tasty + reliable + bountiful = A winner!

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End of summer and everybody’s sad…just look at the sad sunflowers!

The children have been back at school for two weeks now and we’ve started to harvest butternut squash which can only mean one thing: summer’s officially over.

It’s funny, really, that you can’t wait for the summer season to begin and when the “end” rolls around, it’s almost welcome.   

I’m tired! And just look at the sunflowers; I think they’re tired, too, of holding up their large, seeded heads in the unbearable heat and blinding light of the sun. I look at them thinking they give up at about this same time each year.

I noticed the sun setting at 6:30 last night. Two months ago, I’d be weeding at this time, thinking “Thank goodness I have two more hours to work.” Now? I’m happy to be thinking ahead to apple butter, early morning frosts, and Indian corn. That is, until the seed catalogs come at the end of winter and it’s time to choose those sunflower seeds again.

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 It’s been four weeks for the cherry wine and it’s time to rack, or siphon off, the liquid from the must (this is the fruit “by-product” which has settled to the bottom of the carboy).

I lifted the five-gallon carboy to the kitchen counter the night before so the must would have a chance to rest undisturbed, overnight, and settle once again. {You need the full vessel higher than the empty vessel to which you will transfer the wine).

Next, be sure your equipment is clean and sterile for the transfer.

Once the siphon is going, it will likely empty the carboy in one continuous, steady draw. Make sure the intake is not resting in the must. Remember, the object is to capture only “clean” wine in this rack—leave behind as many particles as possible.

You will probably see a little bubbling activity in this transfer. There will still be yeast present and the agitation will activate it.

Once the transfer is complete, get your fermentation lock on. One fruit gnat carries enough bacteria to ruin the batch (amazing, right?). Find a place for your carboy to call home for the next few months where it’ll be out of the way and the temperature will be somewhat regulated.

Bottling for this batch of cherry wine will occur close to the holidays!

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I think I got lucky today. You see, the weather was cooler and windier than it has been all summer—so I decided it’d be a pleasant afternoon to pick the rest of the Concord grapes.

About two minutes into the task, I saw my first bald-faced hornet. And then another. And then another. In and around the grapes and vines with their heads tucked into the fruit and tails a’waggin’.

Only later did I learn it’s best to approach the nest (which I have yet to find) in cooler temps and that this species can, and will, sting repeatedly because the stinger does not come out with the attack. Hmmm.

Looks like I’ll be scouting for that nest tomorrow. I just hope the weather stays cool.

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