Made Dandelion Jelly after seeing a recipe for it in Can It & Ferment It by Stephanie Thurow. Not going to say it was easy to open up all of the blossoms it took to make a cup of petals but it turned out really well and it tastes like honey. Interesting experiment. #jelly #dandelion #gardening..
Read more#Artichokes
I have never considered trying to grow my own artichokes since they seemed like something that was a little more exotic and probably hard to grow. This weekend I visited Artondale Farm (http://artondalefarm.blogspot.com/) and found some for sale and some information that they grow well in my climate. So with that, we are giving it..
Read moreGarlic Success
Much to my surprise my garlic survived. I planted it in this area last fall before we decided to clear the area for raised beds. After the area was cleared and gravel bed installed we were surprised to see the garlic shoots arrive. Nature finds a way!
Read moreTrellis for the Tomatoes
This year we decided to try trellising the tomatoes after doing some research and finding that the tomato cages at the big box store don't do the job. Much cheaper to buy cattle panels at the local farm store and make your own.
Read moreComfrey Returns
The Comfrey has returned this spring as I had hoped it would. Last year was the first year for it and I had hopes that it would over winter and show itself again this spring. I have several buckets of comfrey tea to use as fertilizer on the garden after using the leaves from last..
Read morePeppers Are Planted!
The selections so far this season are: Jalapeno Serrano Red Bell Pepper Cayenne
Read morePickles
A new batch of pickles is brewing. These are the best pickles we have ever made and this method has turned out great each and every time. 5.6 % salt brine, cucumbers, fermented garlic, dill, tea bag (to keep them crisp) plus time = awesome pickles. Taste every few days and refrigerate once they taste..
Read moreFermentation
We have dabbled with fermentation for several years, starting with a referral to the book by Sandor Katz - Wild Fermentation. We continue to learn more with each batch of pickles, yogurt, sauerkraut, kimchi, etc. It is an exciting world of flavors, textures and colors that fail to disappoint. I would be lying if I..
Read moreTomatoes!!!
Can't wait to try some of the varieties from Wild Boar Farms this year.
Read more