One Alaskans greenhouse

Alasgun

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Today the Greenhouse was prepped for winter. This included hauling all the tools etc into the shop where they’ll get cleaned, organized and put away. then everything was raked, swept and tidied up, like i want to find it in the spring. Then the bed surfaces and floor were sprayed down with a total of 6 gallons of 10% hyd. Peroxide. The whole time im assuring her “I’ll be back”😳 And as i walked out the door i pulled the plug on the Toyo.

Inside, we’re starting to eat cukes from those i started a while back and i’ve got a new pot of Chocolate mint and one of Rosemary and one of Self Heal starting. In a little bit; i want to try my hand at growing Rodiola, which is probably smarter than I am!
 

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Alasgun

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There were a half dozen tomato’e on my Mat-su express when i shut down the greenhouse and as i usually do; i cut the plant at the base, inverted it and hung it in the shop. Now a week later i had a couple nice tomato's with dinner this evening. They’ll all be gone soon and we will remain tomato-less till about June 🥲
 

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flowerbug

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There were a half dozen tomato’e on my Mat-su express when i shut down the greenhouse and as i usually do; i cut the plant at the base, inverted it and hung it in the shop. Now a week later i had a couple nice tomato's with dinner this evening. They’ll all be gone soon and we will remain tomato-less till about June 🥲

that's why canning is so important to us. so many uses for them and so enjoyable. :)
 

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We can a little Salmon; more as an emergency ration kind of thing and some apple sauce but for the most part want all the live enzymes in our food and prefer fresh eating to anything else. We do freeze the Straw and Rasp berries and Broccoli, green beans and peas.
Besides, after waiting for my own tomato’s 8 more months makes then REALLY special when they come back around🙄
 

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Hiking out to the bird feeder today i saw the tinniest little bird still trying to make a living off some beef ribs the magpies have worked over pretty good so i ”refilled the feeder” with a nice piece of Yak!
I don’t want no little birds going hungry around my place😊

by next week i’ll be done with the fall butchering and decided to hold back all the rib sections for the birds. Ruthy is rendering the tallow from the yak today and it sure smells fragrant in here. This is our first year with a side of Yak and it’s all ready becoming a favorite.
Latter in the week She’ll cook down some of the larger bones and can the broth.
All the remaining fat, trim and unused bones, from the 3 sides; go to a couple Gals who run sled dogs!

All thats left are fond memories!
 

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Alasgun

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@heirloomgal, there’s several folks raising them up here. The closest to us is about an hour and a half away. They live on pastures interspersed with birch. They’re grass fed, grass finished; no grain.
I’ll show up on butcher day (once a year) and there will be 1/2 dozen other customers, the rancher and a mobile slaughter guy. They did 8 animals this year and we couldn't be happier with the folks, the meat and the user friendliness of the whole operation.
We’ll probably take a whole animal next year.
 

flowerbug

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...
by next week i’ll be done with the fall butchering and decided to hold back all the rib sections for the birds. Ruthy is rendering the tallow from the yak today and it sure smells fragrant in here. This is our first year with a side of Yak and it’s all ready becoming a favorite.
Latter in the week She’ll cook down some of the larger bones and can the broth.
All the remaining fat, trim and unused bones, from the 3 sides; go to a couple Gals who run sled dogs!

All thats left are fond memories!

if you make a mobile out of the ribs that can clank together you can tell them as you walk by "Yakkity Yak, don't talk back!"

ok bad joke, but i'm just waking up... :)

interesting for sure, how would you describe the flavor?
 
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