Happy (belated) New Year!
With the cold and wet front, the birds are somewhat on strike and not much is growing on the homestead.
Instead, we are pruning the fruit trees, turning the compost and get a rough seeding and planting schedule ready for the coming months.
One thing that we picked up new is brewing our own Kombucha as well as culturing our own yoghurt, buttermilk and creme fraiche. You may wanna say the culturing bug got the best of me. Little microbes are all over my kitchen. I have to say, these cultures sure opened up a whole new realm of cooking possibilities. Just think creme fraiche and butternut squash soup...
On a more happy gardening note, the peach is in full bloom and we are super excited about it. Hundreds of busy bees assisting in the fruit making. Ahh!
So, what did we harvest in January?
4 lbs of arugula - We have a super spicy heirloom variety that we LOOVE that by now has seeded itself all over the yard - yay for wild gardening! Only issue with this heirloom is its shelf life. You have to eat it immediately or keep it in a bit of water in the fridge to keep it nice and crisp.
4 lbs of swiss chard - Self-seeded after I was too busy with baby all of last year to gather any of my seeds. Now I am in love with this kind of wild seeding. Ah, the places the seeds went.
10 lbs of Meyer Lemon - it's lemon juice vinegrette time!!!
2 lbs of figs Black Mission
1/4lb of calendula
10 lbs of Meyer Lemon - it's lemon juice vinegrette time!!!
2 lbs of figs Black Mission
1/4lb of calendula
4 gallons of Kombucha
1 lbs of yoghurt
1/2 lbs of creme fraiche
1/2 lbs of buttermilk
30 duck eggs
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