I don’t know about y’all, but harvest has been dragging out forever around here, with our first hard frost just coming on just this week. Seems like we usually have snow in Salt Lake valley well before Halloween, so this Autumn has been a warm one. Instead of being able to stagger out the fruit and vegetable canning, then the hunt processing, this year’s harvest hit me all at once. I’ve been butchering the two (two!) mule deer the guys brought in from this year’s hunt, and of course bringing in all the garden veggies before frost. I have loads of tomatoes I still need to sort to ripen, and a bumper crop of tomatillos and green ‘maters I should pickle, fry, and salsa-fy verde style.
Until I get all that done, I’m going to enjoy a nice warm toddy to celebrate fall in all its glory. Hope y’all do, too.
The Filthy Farmgirl
To a heavy 5-6 oz. mug, add:
2 oz. bourbon
1 heaping Tbs.. sorghum or molasses
juice of ½ lemon
a generous pinch of smoked sea salt (I used Durango smoked salt)
a dash of cayenne pepper
Stir with a cinnamon stick until the sorghum is completely combined into the other liquids. Slowly pour in 2 oz. of hot (not boiling) water, and stir again.
Enjoy with a good book, and look forward to getting a sustainable manicure in another few weeks – we’ve still got plenty of pickling and sausage-making ahead!