Cooking From The Garden

Our morning haul from the raised beds usually fills a large colander and inspires the evening’s dinner.

Pickle marathon 2017 should start soon….

Gotta get my sauerkraut crock out of storage.

Roasted beets, carrots and garlic with sauteed beet greens and blue cheese.

Spanikopita pie with our spinach, garlic and goat cheese from the freezer.

Save

Garden Update

Our Jerusalem artichokes are almost as tall as I am.

We’re headed for a bumper crop of heirloom tomatoes this year. We have 3+ beds planted from our own saved seeds.

We’ve been enjoying the heck out of beets and beet greens.

These pepper plants are ghost, red Caribbean habanero or pimentos from saved seeds.

The green beans are starting to come in.

Shearing Day

Because you REALLY want to start this kind of activity when you get a little older… we’ve taken on shearing ourselves this year.  Thankfully only Gus and Beatrice need shearing.  Since the dog attack last spring, they’re the only two wool sheep we have left on the farm.

Save

More Cherries

The saga continues…  and I don’t want to see my cherry pitter again until 2018.

 

Cherry liqueur. This won’t be ready for a few weeks, and yum.

Black forest preserves. I’m blown away by how good this stuff is! Dark chocolate, cherries and a little amaretto.

Speaking of amaretto…. these are amaretto cherries. They will be amazing as an alternative to maraschinos.

Cherries

I’ve been on a sour cherry hunt for the past month or so.  I’ve tried every upscale grocery place in Greensboro and nobody ever carries them.  I started looking online to see if I could get some shipped here from a fruit supplier but the only thing I could find were jarred or frozen cherries.  In my online search, I located an orchard an hour north of here and sour cherry picking started yesterday.  And they were expecting 3000 people on opening day.  We were one of the first in line.  This place has 34 acres of cherry trees.  We met folks from NC and Tennessee picking there.  I pitted cherries for 2 hours when we got home.   I so far have made maraschinos and the best cherry pie I’ve ever tasted.  Today’s adventures include cherry liqueur and maybe some black forest preserves. 

Garlic Harvest

Our garlic harvest filled the back of our Mule.  We dry it outside in a shady spot for a week then store it in our pantry.  This should last us a year.

Felt Play Mat

For Dominic’s fourth birthday, I made him a felt play mat featuring some of his favorite places/things.  On the left hand side is our garden and green barn, along with our pond.  At the top is a fire station and a construction site for trucks.  In the center is a neighborhood.  I couldn’t resist making one of the houses a haunted house then decided it could just be Halloween in the neighborhood as that’s his favorite time of year.  At the bottom you’ll find some of his favorite places to go.  McDonalds or ‘The Restaurant’, Target (one of my favorites, too) and Sea World.   His Mom and Dad have annual passes there.  Finally, a parking lot.  Along with the mat we gave him a bunch of Matchbox cars and tiny farm animals.  And some Star Wars vehicles.  🙂

Save

Previous Older Entries