My Sewing Station, Revamped

I had to take a forced week off from sewing to get a bunch of projects done around the house. It was an exhausting week, but among other things, we finally got the dining room painted (also known as my Sewing Station, and the Piano Playground).  Anyone who has taken down multiple layers of wallpaper and then laboriously patched/sanded the horsehair plaster underneath knows my pain. And they can probably empathize with the nasty cough I'm sporting this week, too :)

It still felt really good to get so many of our remaining home improvement projects done. We're hoping to list the house in the fall or spring and it's starting to feel distantly achievable. A dedicated sewing room is high on our list of must-haves in the new house, but in the meantime it's very nice to look out over a finished room instead of old wallpaper. I thought I would put up a few photos since everything is nice and tidy (for a very short time!).

Here is where I sit. You can see how I'm encroaching on my husband's piano area, though this isn't even bad. Some days the piano is un-apologetically covered in fabric pulls and various WIPs.

And here is where I keep a (very small) portion of my fabric stash. Keeping my stash in different places really helps downplay the vast amount of fabric in my possession. A key tactic for sure.

I'm really looking forward to sewing for the first time in my "new" space!

Veggie Redux Pickling Style.... And What to do with Two Pounds of Kohlrabi

Now that summer is finally here, it's definitely harder to find sewing time. Outdoor adventures are calling, and BabyBee wants to explore everything everywhere.  But, not one to be limited in my grandmotherly hobbies, another past time of mine is in full swing. That's right, it's canning time!  So, please excuse the off-topic post while I procrastinate more on my Work in Progress.... but I think this is just too great to skip over.

Seasoned strawberry tester at work

We joined a CSA this past winter, which was something we had been wanting to do for awhile now. The farm is absolutely perfect, and only a fifteen minute drive away.  We pick up our share Saturday morning, stay to pick a few of our own veggies out in the field, and then visit the farm animals. We come home exhausted, but refreshed. And the CSA forces us to eat better, keeps our culinary skills sharp, and provides great fodder for canning.  The "problem" is that every week I have to turn a mountain of veggies into meals. Quickly. And during the work week.

This is just what was up for processing Sunday afternoon, it's not even a quarter of this week's share.

Enter home canning. In just a few hours, I can put up a dozen jars -- relieving the pressure to consume all those veggies quick-quick-before-the-next-pick up-date.  Plus, I just love opening a jar of homemade jam in the middle of winter and reliving these sun-filled moments.

I know that caning can be intimidating, but you don't need a bunch of fancy canning equipment to make a great refrigerator pickle. Besides, a lot of early-spring vegetables aren't candidates for long term storage anyway (peas and radishes get mushy, distinctly not yummy). Almost any crunchy veggie makes good refrigerator pickle fodder, and they will last about a month. Though, good luck hanging on to them that long. I put these in everything - lunches, salads, or snack on them straight out of the jar. Don't overlook the leftover vinegar either, it makes great salad dressing!

Since these are refrigerated, feel free to play with the recipe a bit. Here's mine, adapted from Deb @ SmittenKitchen's recipe for Pickled Vegetable Sandwich Slaw.

Ingredient List:

• Veggie Fodder - enough to fill two (2) 2.5 pint canning jars or any other large glass jars you have around the house. 
• Note: Any crunchy veggie will do. Sugar snap peas, carrots, daikons, turnips, and kohlrabi are all tried and true candidates in my household. Though very tasty, be forwarned that radishes and beets will dye your entire batch of pickles *quite* pink.
• 2 cups white vinegar
• 8 tablespoons sugar
• 4 tablespoons kosher salt
• 4 tablespoons yellow mustard seeds
• Red pepper flakes to taste (I use two generous pinches which packs some heat, but doesn't scare off the occasional pickle-eating-guest)
• 2 cups cold water
• 1-2 garlic scapes, sliced the length of each scape
• A few stalks of fresh herbs, bonus beauty points if they are in flower. 
• Note: Dill is obviously the classic, but I plan to play around here. Fennel, mint (minus the mustard seeds!), and mustard greens all make my heart go pitter-patter.

Pickle Production!

• Julienne your veggies. I like a chunkier pickle and slice them into 1/4 inch sticks. 
• Pack your veggies into the two jars. If you're me, you have fun arranging the veggies into different colored layers. Add the sliced garlic scapes and the fresh herbs to your jars now, too.
• Bring the vinegar, sugar, salt and mustard seeds to a boil and simmer for a few minutes (you'll add the cold water later!)
• Add the cold water to the vinegar mix, and let it cool on the counter
• Once lukewarm, add the vinegar mixture to your jars making sure that all your veggies are completely submerged
• Let the pickles come to room temperature before stashing them in the fridge. They will be tasty within a few hours, but better after an overnight soak. They should last about a month in the fridge, but as with all home preserves, should be discarded if you note any strange odors or colors. 

Happy Pickling!

Notice how there is only one jar, instead of two? That's because the first jar didn't even last three days.