It is really feeling like Summer, with high temps and it’s accompanying elevated humidity. I am not a Summer person. While I love the produce Summer provides, and how pretty and lush it is outside, I am counting down till Fall begins. Summer is beautiful, hot, sticky, and filled with hard work. Once Fall and Winter hit, all of the bounty from the Summer stickiness becomes comfort food, and it warms the kitchen and fills the house with delicious smells while the wood stove warms us. To me, this comfort in Fall and Winter give Summer it’s worth.
This is a Purslane ferment with garlic and last year’s dried cayenne peppers. Purslane is a super healthy food, and I am lucky that not only does it grow nicely and wild here, but it kindly grows right in my garden! Since Purslane is so healthy, fermenting means that we can eat it all year instead of just Summer. The carrots were from our local farmer’s market. I have been itching to ferment, and my garden does not have too much to harvest yet. Next to the carrots is an Echinacea Tincture. It has leaves, buds and flowers of the Echinacea plant (Purple Coneflower). This is covered in vodka and will sit till Fall when I add some of the roots to it, once the plant has gone dormant. Once ready it will get strained and this tincture will hopefully help us when cold/flu season comes around. The last jar on the right is Spruce tips in sugar, for Spruce tip syrup. It has a ways to go as all the sugar has not melted yet.
I was ready to feed the carrot tops, from my farmer’s market carrots, to the chickens, when my friend said, “do you know you can eat them”, well NO was my answer. So, I looked up some recipes and made something delicious. Thank you friend.
Here it is, carrot top Pesto! I used carrot tops, basil, almonds (it’s what I had left from my granola business I just sold), garlic and olive oil. It’s absolutely delicious!
First harvest of fresh broccoli:)
These are collards, stacked for chopping. They went into the freezer for Winter.
My kitchen table, in the summer becomes my drying area. Here I am drying some red clover to add to what I have collected already, it is good in tea mixes. Also Mullein in the front right to be used for colds/coughs. Pineapple weed (wild Chamomile) in the back right will be wonderful in tea, and smells so much like pineapple! I pick off the flowers and dry them. In the picture I had not done this step yet. There is Yarrow in the back left, which has many uses which I am learning about now in my readings, and lastly a few Mullein flowers. I had quite a few Mullein plants around here last year, but I am not seeing as many this year. The yellow flowers, take a long time to harvest as only a few flower each day on the very tall stalk. They are often used for helping ear infections, by making a medicinal oil from them.
The grapes, despite our poor training for them, look like they are growing well. Last year our grape juice had so many varieties in it, it tasted nothing like store grape juice. It tasted like grown up grape juice, with a really nice flavor to it.
Piggies! We just got these adorable little girls. They are more friendly than their counterparts last year, and cute with their little spots!
This was a big morning at our farm. Hubby has worked so hard to get things fenced in the front of the farm where we have wonderful grazing land. It was a big job! This was their first day down there, and they couldn’t have been happier. They have a stream to water at, and lots of grass to eat, and tree branches to browse. We are pretty happy to, because they have just begun what we have wanted for a while, they are going to clean up the area. When they are done it will be beautiful. We know this, because they cleaned out our woods already, which are now more beautiful than ever! Highlands are amazing cattle.
Now I am off to give fresh cold water to our 45 younger chickens, our 11 two and three year old chickens, and to two cute little piggies. They will all feel refreshed from this, however, with 93% humidity, I will not. Shower time.