ast week was crazy leading up to our annual fundraiser Bouja for the Barn. We had so much good help with Bouja preparations Friday evening.
<My little friend Marcel helps his mom and my grandpa Dee peel carrots as his little sister takes everything in. (top right)
New bouja friends, Jenna and MJ, > help my cousin Chad chop carrots.
<The whole place stung with onions in the air.
Dom, at home in the Legion’s kitchen.
Processing the meats>
My sister Missy in the back of the picture is due tomorrow! and still came out to help on Friday.
Me, constantly checking my All-Knowing-Red-Folder.
Dom and my brother-in-law, Dan, kneading the bread dough. (Both potters, they make excellent kneaders.) \/
If you missed out on the fruit of these labors this weekend, be sure to stop by this next weekend at the American Legion in St Joe to taste our delicious Bouja and see the beautiful bowls we made this year from the farm. We serve our homemade soup and bread all day (11:30 am to 6:30 pm) Saturday and Sunday. It’s BOUJA TIME!!!
Pictures of the weekend’s festivities coming tomorrow….
hought I’d snap a picture of the beautiful tree beside the barn in it’s fall plumage. My sister Paula, in fact, planted this tree into a styrofoam cup in kindergarden from a seed of the huge honey-locust tree standing outside our elementary school. My dad then nurtured and trimmed it into this stately looking specimen that is now taller than the barn. When I started working on the barn a few years ago, Paula, panic-stricken, asked if I was going to cut down her tree. I said of course not. The beauty of this tree lifts my spirits most every day.
esides firing Bouja bowls and painting window components yesterday, my folks and I also dug up all of our beets from the garden and canned them. My mom uses a french-fry cutter to expedite the process:) I have to say, peeling beets is one of the most fun jobs on the Meyer Farm. It reminds me of that Halloween game where you pass gross things under a blanket, with the peeled grape “eyeballs”.
ell it’s crunch time, so I picked up some hitch-hikers and taught them how to glaze…
Just kidding, these are my friends Dana and Meg who stopped by to help glaze bowls last night. They also had a go at loading an electric kiln.
heck out our haul of Marconi peppers from our garden! It was not a great year for many plants in our gardens but it was a good one for peppers. Last night my mom and I roasted all the Marconi’s (<3 baking trays full) in a 450 oven until blistered and starting to blacken. I sauteed 8 onions and 4 bulbs of garlic in olive oil, pureed everything in our Vita-Mixer, and added salt and pepper to taste. We couldn’t find an exact corollary in Mom’s canning book, so we canned them in 10 pounds of pressure for 30 min, to be safe.
I like the electric! orange color of Roasted Pepper Sauces.
oday I threw pitchers and serving bowls for the Bouja. Throwing large pitchers is challenging for me, so I like it. They will probably get chicken paintings on them again, since that was so well received.