This time of year we are busy collecting seeds from around
the garden and enjoying the tail end of the summer harvest. This week we are
enjoying two of our foodie treasures, pumpkin soup and pickled quail eggs. I
guess the thing that makes them special, is that we grew them ourselves. It would be difficult to purchase the
ingredients for these recipes at any store, which makes them rare and unique.
They also happen to be extraordinarily delicious.
The Amish Pie Pumpkin is a
treasured heirloom in my garden every single year. One pumpkin yields enough seeds
for growing and sharing for years to come, and the large vat of soup it makes
is simply divine. You can find the recipe titled Roasted Vegetable Soup on my
Beautiful Soup Page.
Our other home grown specialty is the
quail eggs. We spent the summer learning how to raise quail. We chose them
because of their small size, quiet demeanor, hardiness, and quick reproduction
cycle. By the time the snow began to fall, they were cranking out 14 eggs a
day. Many people see a decline in egg production during the winter months but
we found that a string of Christmas lights solved the problem for us and heightened
egg production to a frenzy. After collecting a large container of them for a
week, I pickled them in beet kvass I had been fermenting on the counter. When
they have bathed in the brine for a week or so, we will have tons of salty,
pink, little eggs that we can pop into our mouths any time of day.
Now that the nights are frosty, and the garden
is put to bed, we are enjoying the results of a summer well spent; the caviar
of fall.
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