September at The Country Quilter


Thanks to all our quilters who have continued to make quilts for our charity projects. Yesterday 12 baby quilts were delivered to the Queensway Carleton Nursery. These quilts are approximately 24 inches, made of 100% cotton fabric and washed when finished. This is an activity of The Richmond Guild and we are helping out by collecting them, for delivery while the Guild is not meeting.

We continue to collect toddler, crib size, quilts for the hospital in Iqaluit, and don’t forget quilts for the Veterans Home, any size, as well.

Black is Back: Three bolts of solid black fabric arrived yesterday. This will probably be the last until December, as the demand is exceeding production. We also have tone on tone black fabric. We received a variety of solid gray fabrics too.

We will have a Mask making demo, class Wed. Sept 30. Now that we realize how many masks we need, check out these different styles. You can watch the demo, or bring your machine and sew. Patterns will be provided. To accommodate physical distancing, we will have 2 sessions, with time to clean between sessions: 9:30 – 11, or 11:30 – 1. Sign up is mandatory as space is limited. $20.

We will continue being open on Tuesdays and Wednesdays, from 9 – 1pm. If you would like batting, it is helpful if you call in your order so it can be cut and ready. During September we will be open on Saturdays (not the long weekend) from 9 – 1. There is a limit of 4 in the shop at a time, which has worked well. We have a bench on the front porch, and chairs in the garden for anyone waiting.

I hope that you enjoy these beautiful fall days and all the wonderful farm produce that is available. My kitchen has turned into a preserving kitchen. Cherry, & peach jam this week, with red peppers waiting to become relish. If anyone would like mint, for jelly, I would love to share as my patch has over produced this year.
If your neighbours are sharing their pears with you, here is my favourite chutney recipe. It is good with cheese and crackers on a winter day, or as a condiment with meats, especially pork, chicken and sausages.

Pear Chutney:
Combine: 10 cups, peeled, chopped (I use the food processor) pears, 4 cups of sugar, 1c raisins, 1c crystallized ginger, chopped, 3c cider vinegar, 1 tsp salt, 1 tbsp cinnamon, 1tbsp allspice,1 tsp ground cloves in a large pot. Bring to a boil and simmer until thick (about 3 hours), stirring occasionally.
Seal in jars.

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