Just some happy snaps with minimal commentary this post, because it’s been too long. With more coming very shortly, as soon as my new keyboard arrives, because I loathe the hunt and peck method of the digital keyboard.
Some aged cheeses and winter herbs: smoked cheese on lees, kenshobert, pepper havarti, dill havarti and cheddar, with some fresh sage, cilantro and rosemary.
My biggest cheese this season from 9 gallons, caraway cheddar aged in a poke-tinted tallow coating. Unfortunately, it’s not my favorite. Fortunately, others like it fine so I happily gave the whole thing away.
My personal favorite, my signature Kenshobert, a local take on Camembert.
A large dill havarti and variety of experiments, most quite good!
Sharing a charcuterie board of cheeses and cured lamb.
A winter harvest of romaine, onions, herbs, radishes and even an orange from our little shrub and some cherry tomatoes because it’s been so unseasonably (and unnaturally) warm. Plus a pot of today’s milk becoming clabber for tomorrow’s cheese.
A Christmas bumblebee!
Unusual winter roses turning strange colors.
A few more happy snaps . . .
A darling bird of prey I watched right off our balcony from our recent quick roadtrip to Gruene in the Hill Country.
Also in Gruene, a so-called ‘mud-flooded’ building, more coming soon on that conspiracy theory in the new year.
They have preserved some gorgeous trees there from the ever-encroaching urban sprawl, and more power to ’em!
I wrote about Gavin’s book and gift of seeds recently, and now I’d like to share a bit about the recipes and his approach to gardening, food, cooking and life in general that I align with so much I can easily overlook our superficial differences–like we’re at nearly opposite ends of the gardening calendar, we’re decades apart in age, and I would normally never buy a vegetarian cookbook.
But as I already said, it’s much more than a cookbook. And I have too much respect for Gavin’s work to shun it just because it’s vegetarian! 😆
I’ve got a dozen pages marked of delicious-looking dishes I can’t wait to try. A number of dishes are already on our regular routine, like sourdough pancakes, heuvos rancheros, enchiladas with salsa verde and refried beans, and Greek salad (and we make it with homemade feta!)
At the top of my ‘Must-Try’ List: Shakshuka. The name alone sounds alluring!
We do eat a lot of vegetables and we always have salad daily and I’ve gotten plenty of new ideas–combinations I hadn’t considered, like a zucchini salad with mint–I’m often wanting to use more mint, it grows like crazy here.
The recipes are very adventurous too, drawing from diverse cultures and culinary traditions–Ethiopia, Morocco, Bali, Mexico, Greece, Thailand –which I truly appreciate, because we tend to get stuck in a bit too much of a routine sometimes. When the garden produce is rolling in by the wheelbarrow, there’s not much time to get creative.
The lovely and edible Borage flower, used as a garnish in Gavin’s Gazpacho recipe on YT. (Photo credit: Kath-UK)
In fact, on the things that really matter, we agree completely.
Like on the importance of fermented dishes, and especially sauces, because the ones that are mass-produced are full of chemicals and highly processed garbage. It’s hard not to sound preachy, maybe even impossible, when telling folks how terrible their diet most likely is. But it’s the plain and simple truth.
I still go to the grocery store from time to time and I see what’s available and what’s in most folks’ carts and it’s pretty hard not to get judgy and to bite my tongue!
The difference a few dietary adjustments can make over time is really impressive–and it starts with naturally-grown fresh food.
Considering the vast majority of folks are outsourcing their health to Big Ag, Big Food and Big Pharma it’s not any wonder why our societies are collapsing under the weight of it all!
I’ve been enjoying goofing around with the free meme-maker ap using Gavin’s gorgeous photography and inspiring quotes. 😊
“In the past hundred years or so most people have forgotten about those ancient fermentation practices because of the advent of ‘instant gratification’ mass-produced products has allowed for entire generations of people to become completely dependent on corporations that supply them with the ‘food’ they need to survive. These ‘ultra-pasteurized’, pre-packaged, chemical-laden ‘food products’ are devoid of life, contain very little if any nutrients and are produced in ways that cause much damage to the planet’s ecosystems. Though eating prepackaged factory food (with unpronounceable ingredient lists) might be considered by some as ‘normal’ by today’s standards, it is certainly not a ‘norm’ that is conducive to longevity, sustainability or common sense.”
With thanks once again to Gavin, for his great many gifts, and for sharing them so graciously and generously. I’m already looking forward to his next book!
It’s Shoulder Season on the wee homestead, and by that I mean a few things.
Tomatoes on their way out, eggplant just coming inAssorted melons and squashes
Shoulder season, for those who maybe new to the phrase, has a specific meaning in tourist trades, meaning between high season and low season. Savvy travelers and those who dislike crowds or who are just cheap or nearly broke try to travel in the shoulder season.
As far as I know it doesn’t have a parallel meaning in the gardening world.
But for me it does. It’s the time we move between seasons in the garden and since we garden all year, it happens twice, once in Swelter Season (now) and once in YoYo Season (formerly known as winter).
The key summer crops in the garden are either long gone–onions, garlic, crucifers, or mostly dead–tomatoes, squash, melons. And normally the cucumbers too, except those are, so far, successfully secession planted, with the new generation just coming up as the last one is dying. Good timing there, tiny bow to me!
Old cucs on left, dying fast, on right a couple of tomatillos in the back, also dying and a volunteer datura, doing great.
New cucumber plants looking good, but will they produce?
And big bow to Handy Hubby for growing this 27 pound beauty!
A nice variety of melons and squashes, we are quite pleased.
And still more, a mini-fridge of melon
And still more squash!
And cider.
While it could be Vacation Season for some more sane types, for us it’s the work of Shoulder Season. We keep the minimum that will survive our high heat for the next two months and baby most of them best we can.
But under lights inside the fall/winter garden is on its way. There’s already another crop of tomatoes coming up, as well as broccoli, cauliflower and arugula.
In the ‘babying’ bed I continue my lettuce experiment, starting romaine indoors under lights and moving under double shade cloth to transplant, then removing one level of shade cloth after a few days to adjust. They are still alive, yay!
Also in the ‘baby’ bed under shade cloth: some parsley barely hanging on, some dill trying to seed, 2 peppers, 2 dying tomatoes and lots of very happy basil.
Tomatoes, peppers and basil for marinara. And in back left is cured lamb.
There’s processing to be done still, the marinara stockpile is done thanks to Hubby, but there’s still ketchup and bar-b-que sauce. And we still call this a bad tomato year!
stockpiling marinara
Ah, the gifts and curses of relativity. And surplus.
The pears are looking promising, and the grapes–which will be the next big project–wine and cider-making season. Blackberries and pears are our easiest fruits here; everything else seems to struggle. Though we have had years of good figs, and some neighbors still do. The grapes are looking good too, but there’s no guarantee.
And I think I finally got the trick for strawberries. It seems most everything that is most delicious is high-maintenance. What can -we do, if we like high maintenance produce but to contend with the high costs of creating them?
Many years of failed strawberries, but this year was a great success in comparison. Now the runners are going crazy and taking over this bed, so next year promises to be better still.
I’m planning for more low-maintenance in future, but those might be high hopes.
Because, my choice would be to spend my dwindling number of pain-free hours working with the flowers!
I’ve seen a few butterflies and bees on the pink ‘Obedience plant’, such a welcome sight!
Which brings up my other meaning for Shoulder Season. So much shoulder pain! And I am not good at staying stationary, it drives me nuts actually. So it’s between physical anquish, or mental, and I do far better with the former.
I’ve been planting more flowersAnd trying to attract the birds and the bees
It’s as unwelcome a kinked, knotted, crippling invasion as this mystery fruit I posted about last year. I unknowingly caused quite a crisis in the garden and lost almost all the melons I planted.
What is this imposter which choked out all my melons?!
Just when I was insisting to Hubby we need to be thinking about reducing our garden plots in order to reduce our workload and water usage, I stand corrected. The orchard squash didn’t produce well at all, for some unknown reason; the garden melons were choked out by the wild cucumber; so without the third space we’d have no watermelons or honeydews, which would mean a mostly melonless summer after lots of work and wait, as the main garden produced about half a dozen sub-par cantaloupe.
A sweet, cold watermelon is the best morale booster in the hot, humid Texas summer garden jungle!
Two wheelbarrows full of vines and fruit the pigs don’t even like.
Wild cucumber vs melons and the melons lost bad. I have still not been able to figure out what these things are, which I brought into the garden under false pretenses. I have heard suggested they may be lemon cucumbers or mouse melons, but they are not the right size, shape or color for either of those.
I really get the frustration of invasive species now. I realize I’ve been a bit cavalier on that front in the past, for good reason, but I have definitely been humbled this time as these bitter, seedy imposters are still popping up everywhere.
Please, give me an invasion of the supposedy invasive Mimosa trees, and I’d be thrilled!
You have my permission to invade my gorgeous Mimosa!
The plants that thrive here in the long high heat and humidity are so impressive, even when invasive, but it helps my morale considerably to consider the non-invasive ones as often as possible.
A couple of young zuccini with the sweet potatoesA mini-jungle of cherry tomatoes growing under the elderberry
The sweet potatoes are almost effortless. Once they get established and as long as they get a good head start over the bindweed (another ‘invasive’ relative) they are pretty reliable. Eggplant and okra are others, and we’re learning to like eggplant. Maybe even a lot.
Eggplant, peppers, tomatoes, green beans and tonnato sauce over rice noodles, delish!Eggplant, basil ferment in the back and bread and muffins baked in the toaster oven outside, because it’s too hot to bake inside.
The bountiful basil takes center stage as the parsley, dill and cilantro take early retirement and don’t even bother to seed, it’s so damn hot.
Whether and which tomatoes will survive, or thrive, from one year to another is anyone’s guess.
Gavin’s seeds, the Scarlet Runnerbean (barely) and Black Hopi Sunflower, are hanging on still, very impressive.
The black Hopi sunflower behind a mystery weed that smells medicinal. Any idea what it is, anyone?
The two out of three citrus planted last spring are doing well–they look healthy and their growth has more than doubled since spring.
The poke weed, the datura, don’t get me started, such beautiful and amazing plants!
But, the mystery weeds, what are these?
What is it?Kinda pretty, very hardy, smells medicinal.Inquiring minds want to know!
I’ve had a bit of challenge trying to simply label Gavin Mounsey’s book, “Recipes For Reciprocity: The Regnerative Way From Seed to Table” because it’s so much more than a cookbook. I have a great many cookbooks and my favorite type are what we might call ‘narrative cookbooks’ (though there may be an official sub-category name that I don’t know)–these are the kind where there’s a very present narrator telling you stories about the foods, and the places, and the people associated with the recipes and the author’s life. I might be inspired enough to write one of these myself someday.
Gavin’s book is not that, yet it is even more still. Rather than try to say it better myself, and fail, here’s an excellent description from the back cover: “This book is a magnificent achievement. It can help you learn pracical ways to grow and cook mouthwatering food-as-medicine, and build deeper and stronger community, but it is so much more than that. Gavin has written a love letter to humanity and the living world and a manifesto for workable hope, all with an unflinching honesty about the crises we face. Gavin uses the nuts and bolts skills in the garden and kitchen as a launchpad to reimagine our place in the world, and the result is a solid foundation in the chaos. His hope and love are infectious, and the applied knowledge shared in his book is encyclopedic. I highly recommend it to you.” ~ Jason Padyorac
Along with the two books, one I gave to a friend, Gavin sent lots of seeds, some I’m already growing, others I can’t wait to try.
Scarlet Runner Bean in early summer, now dead.
Full Texas sun, not a happy plant.Bit of afternoon cover and is looking good.
So far I’ve planted the Scarlet Runner Beans and the Black Hopi Sunflowers.
Gavin:
“These beans are among my all time favorites for their versatility in the kitchen and beauty as well as productivity in the garden. They are an amazing companion plant due to the plant’s roots having the ability to associate with rhizobia (nitrogen fixing bacteria) which not only allows this plant to fertilize itself by pulling plant food from the air, it also means this plant can help fertilize its meighboring plants with excess nitrogen. On top of that amazing benefit the scarlet runner bean has beautiful red flowers that attract pollinators such as ruby-throated hummingbirds and bumblebees.”
It is amazing to see how many fantastic plants can flourish in such varied climates. Because Gavin is in Canada and I’m in Texas I didn’t expect to find so many parallels in what we plant in our gardens, though certainly the timing and special needs vary quite a bit. The scarlet runner beans I’ve planted in full sun are perishing. But the others I planted which is shaded during the intense mid-day heat are hanging on. They’ve not produced yet, but I’m still hopeful and I like them anyway. I’m sure if there is any production and I can save the seed, it will acclimate to our area. Unfortunately, after a promising spring, the bumblebees and butterflies have been depressingly scarce in the garden lately.
Gorgeous! Ugly pity for the chem-sky.
The Black Hopi sunflower has been the piece de resistance. It’s gorgeous and taller and fuller than any I’ve ever seen. I had several planted in several spots, and most of them got damaged in the high-wind storms we’ve had. But not this magnificent giant!
Gavin’s reciprocity in action is so inspiring, which is why I wanted to spend a couple of posts sharing about his book. Regular readers will probably remember I’ve shared some other of his work here in the past, especially in our Herbal Explorations pages, which come from his Substack newsletter.
In another post I’ll dive into a few of the recipes, but for now I’d like to expand on a few quotes which so align with my own learning and experience growing a garden and cooking seasonally from scratch. It has absolutely been the most rewarding journey of my life, with plenty of hope remaining for more of the same in the future.
From the section: Reciprocity in Action “Choosing to give our attention to nature is also a form of giving back. Observing and paying attention to the cycles and living systems in nature involves giving our time and our thoughts. When we closely observe nature we inevitably come to perceive countless expressions of beauty through our perceptions of the form, color, sound, scent, textures, tastes and relationships that are all around us. This leads us to caring, feeling gratitude for and feeling compelled to protect the amazing gifts nature shares with us. From the place of gratitude we engage in one of the most meaningful and powerful acts of reciprocity. We open our hearts, we feel content . . . we practice self-restraint, we choose to live more consciously and aware of how our life choices impact the living planet that sustains us and showers us with endless gifts.”
Gavin most certainly has an eye for beauty, his photography is stunning.
I know how daunting it can seem to dive into a new hobby like gardening, or even cooking nowadays, but there’s so many smaller and easier things that take so little effort or knowledge that might be just the momentum for many to kickstart a healthier life and society.
Just observing. I couldn’t agree more. It really does start that small and simple and while I have read loads of books on gardening and cooking and many adjacent subjects, I’ve learned far more from observing. Taking notes helps too, but considering how bad I am at that, it must not be totally necessary.
The other few very simple things that require no gardening and very little cooking is compost and ferments, both which Gavin discusses in the book.
Why those two, you might be wondering? Because in my experience, composting makes you far more conscious of waste, and fermenting shifts your attention to the weather and seasons. Both of these processes have enriched my life and health and outlook far more than I could’ve ever imagined.
A window sill of herbs would be enough to use up the compost produced by the average small household. Or donate it to a friend who gardens if you have such a black thumb or really no space. And who knows, maybe she’ll reciprocate with a zuccinni or two.
I had no idea what eating seasonally meant. Really. Until I went to the farmer’s markets in France on a high school exchange program, I had zero clue produce even had seasons, and considering how much is grown indoors today, that’s probably become more normalized than ever.
Considering I grew up eating like the vast majority of Americans–fast, frozen, canned, bagged–I know what easy looks like, and this is pretty darn easy. The shift really is more in attitude and attention.
Now I long for cucumber season as I long for tomato season as I long for melon season as I long for radish and lettuce season. It’s become that nuanced and I love it. Sure, there’s some cross-over and we can and ferment to save the bounty. But that limited time window of bounty becomes a season within a season, with all that entails–a change in primary food and focus–all with their unique gifts and challenges.
Surplus requires work, work requires rest and creates reward. 😊
The ebb and flow of surplus and scarcity becomes natural again, each bringing its own unique gifts and challenges.
My influences growing up–that of media, education, environment–worked synergistically as detachment mechanism. Nature was that which we were being systematically detached from, and that trend has only exaccerbated, to the growing dis-ease of ourselves and our environment.
“Within the last century, healthy, natural, organic food has been made more difficult to produce because of the chemical pollution, at first, and genetic pollution, more recently. A handful of companies have spread these toxins across our planet diverting US$ 400 billion of public money to subsidize their high cost chemical commodities to make them artificially ‘cheap’. The costs of this ‘cheap’ food are astronomical in terms of the health of people, the ecological damge it causes and its exploitation of farmers. If the true costs of chemical food were taken into account it would be unaffordable. Insead of subsidizing chemical food and creating epidemics of food-related diseases, public money, used for nourishment and the protection of public health through organic food, would save us billions in health care. Denying people their right to healthy, poison-free food by manipulating laws, policy, science and the use of public money to impose a non-sustainable, unhealthy food is food-dictatorship.”
It’s been so long since an update I don’t know where to start. Or where to end, or what to include. But I figure there have got to be a few readers out there hankering for some other news besides the shitstorm coming at us from the global mafia and the media cartels.
Mostly done, finally!
In my last update we’d started remodeling the kitchen. That was a very big DIY job, it took a very long time, and we’re still not totally finished. But we are very pleased with the results that were easy on the budget and tested our creativity, skill and resourcefulness.
I thought I’d include our first time redoing the kitchen, in 2009 when we first moved in, with the previous owners’ belongings to haul away before we could begin. It had been empty for many years and the mice and roaches had taken over. It was a disgusting experience, the worst of which we got to avoid this time, so that was a bonus.
This time we also repainted the ceiling and walls and all the cabinets as well as the breakfast nook bench and storage unit Hubby had built previously. He also replaced the countertops and handcrafted new lighting and shelves, expanding on the same ‘steam-punk’ style as he used on the entryway table he built last year.
Work in progress:
Just installed butcher block countertops, quite the challenge when floors and walls aren’t level or plumb!
After way too many lost hours, I was not always a happy DIYer! But I am pleased with the result.
I spent a lot of time stripping and re-staining the kitchen table. I still want to dress-up the windows treatments and paint the doors and bases of the table and stool. But then we got too busy and had to devote our time to the garden and orchard.
The cucumbers and zuccini that were badly damaged by hail in late spring did make a bit of a comeback, but now are succumbing to the heat.
Unfortunately and as usual, a lot of the time devoted to the garden gets wasted because of crazy weather. This year has been no different and we had a lot of rain at the wrong time for some crops at some stages. The older peppers did fine with it, but the younger ones look terrible and are not recovering. Same with the tomatoes. The heirloom Scarlet Runner bean is struggling and not producing, but is still quite pretty as an ornamental.
I’ll be writing about those seeds, as well as the ones that grew this great big beautiful Black Hopi sunflower (the tallest I’ve ever seen!), in an upcoming post about Gavin Mounsey’s book Recipes for Reciprocity, because the seeds came from him.
These cucumbers were just the right age for survival and are going strong now.
I’ve gotten good at succession planting over the years for the reason of crazy weather. In very early spring I try to get tomatoes, flowers and herbs started, but am often disappointed by late frosts. Days of heavy rain and high humidity with overcast skies can easily cause damage to younger more vulnerable plants in early summer. By this time of mid-summer I’m sowing more cucumbers, herbs, and sometimes beans, but it’s often already too hot for them to get established. At this point, we get what we get until fall brings more hope.
But of course I can’t be satisfied with that and am always experimenting. Often it’s fall tomatoes or melons, which rarely work out. This year it’s the challenge of romaine lettuce through summer. I seriously doubt it’s possible, but I’ve got a tray that has just germinated under lights inside to give it a try. I’ll put them in a shaded box, with plenty of hardwood mulch in an attempt to keep the roots cooler. It’s been in the 90s everyday lately, humid and not cooling off much at night, but there’s still some growing that wasn’t smashed by the heavy rain and hail a couple of weeks ago.
Left photo is view from garden, normally the creek is not visible at all. Right photo is walking along the power easement to the very flooded creek banks.
We also had another big oak tree die suddenly in the prime of life. The last one was just taken (partly) down by the electricity company’s crew because it risked falling into their cables. The latest one Hubby will have to fell himself, before it comes down on the fencing. That will probably be after he fixes his bridge to nowhere that he just built last year in response to flooding and was nearly taken out by this year’s repeat performance.
Sudden Oak Death Syndrome?
In the last two years, with no tornados or hurricanes to blame, we’ve had three large trees right around us flash out dead in a matter of days. Rather disconcerting to me, to say the least.
No such bounty this year I fear.
Still, let’s end on a positive note. Some years are better than others. We had an inexplicably bad blackberry year, but this year was excellent. Hubby made blackberry wine with much it, which was much better tasting as a young wine than the one I tried to make and age last year. Some years we have amazing tomatoes. Other years it’s great melons. Maybe this year it will be spectacular grapes?
It doesn’t take much for fabulous meals when food is fresh. Fermented herbs and veggies add flavor and nutrition with just a little garden surplus or foraging time. The chanterelles always do better with lots of rain. Hubby’s delicious young blackberry wine makes such a refreshing spritzer when mixed with kombucha. Eating seasonally from our land is so rewarding even when we don’t have a bumper crop.
I have a long list of content coming up during the swelter season, so all the more excuse to stay indoors. Thank Man for air condition! 😆
The Millennial Gardner gave a great little pep talk at the end of this confessional concerning his myriad gardening mistakes over the years. There should be more such vids as this. The positivity movement is dead, in my opinion, though MG is still a devoted adherent.
Positivity–Capitalism couldn’t survive without it!
He’s not yet reached the ripe age of bitterness. He thinks he will be able to continuously throw money at the problem, and I rather doubt that’s a viable long-term solution. I hope I’m wrong.
But overall I really appreciate his rejection of the typical appraoch to problems today: The Head in the Sand vs The Pie in the Sky. That’s what I see most often, and on that I think he’d agree with me.
So, more power to him!
We all need a pep talk now and then and Millennials especially it seems to me are inheriting the ends of the Shitshow and are expected to pull it all together again after the wrecking ball.
Hardly a lesson in equity, or perhaps the best lesson that could be.
The gist of his little pep talk is valid–anyone who excels at anything worthwhile has experienced, and learned from, the greatest teacher of all–Failure.
It’s not nice or pleasant or fun or comfortable to learn the lessons of failure. And we live in a culture addicted to nice and pleasant and fun and comfortable.
Not really a conducive atmosphere for learning.
Yet, sometimes the results of the lessons are far more pleasant than we might expect. Like, in my case, my greatest lesson in gardening so far has been flowers.
Flowers and ‘weeds’.
I had no idea the delight they offer when I first started gardening and I made little room for them in my garden, whether the classic garden cultivars or the wild weeds who long to make themselves welcomed. HUGE mistake!
I’ve been working on correcting that for many years now, and it’s absolutely paid off in myriad forms: more bees, more joy, more pleasure, more beauty, more sense of wonder.
The garden feels like less of a chore and more of a privilege with every bloom. The attraction is magnetic, to insects, to birds, to me. I observe better, I take more time, I allow my natural esthetic sense to align with the food crops and converge into a very satisfying balance of food and fancy.
Somehow, whether in my heart, or soul, or imagination, co-mingling the wild in with the crops has engaged me in a way that is a continual wellspring of curiousity and desire, even in the worst of times.
The rapture of emergent colors, the allure of fragrance on the breeze, the dance of the petals and the delight of the bees, I think what my early garden experience was missing was in fact the essence of ME. Because you don’t get that from books.
Learn from our failures dear ones, that’s why we tell y’all about them. Don’t let them dim your spirits, but use them in good faith, and find a way.
“We successfully got DVD hail!” He’s so excited! Is this guy working for the weather gods? The Texas Weather Modification Association perhaps? Or maybe Weather Modification, Inc.? A new startup with funding from the Gates Foundation?
I suppose they will soon be selling gardeners’ and homesteaders’ insurance. I’m really looking forward to the days I can list my squash on the future’s market so assholes like this can bet on it’s failure and cheer when he adds another 10 cents to his electronic wallet. I long for the new opportunity to fill out paperwork to get reimbursed 3 cents on the dollar, or rather, on the CBDCs: Was it crooked neck squash or zuccinni? Were the onions beyond the bulbing stage? Were the seeds purchased at a WEF-approved supplier? How much rainfall did the seeds receive in the initial 30-day growing period, so that we can deduct that from your refund?
Weather derivitives are already a big thing, so the insider trading when companies can boast about their crop and property destruction potential is bound to up the ante. But, it’s not war, don’t think of it as war.
It’s really about resilience and making communities stronger. And if the youth have a hoot while destroying their neighbors’ gardens, well, you know, boys will be boys!
What do you care about some lost work and produce when you can contribute to the future of science anyway? What are you, some kind of Luddite?!
Such a busy time of year already, made busier with our remodeling projects, but we always make time to stop and smell the roses.
And bow to the weather gods, or geoengineers, who have spared us this time, and after so much barking, we are grateful there was no bite. Before I sing our praises, let me acknowledge those further north who are biting the bullet this time around. Our picture perfect skies are so very rare, I don’t like to think about all that means.
We did prepare all we could for the worst, annoying as that was. Out came the row cover fabric again and the wheelbarrows full of logs to hold it down, after just having cleaned all that up and took it to storage the week before.
We expected a frost for sure.
All the pots had to be gathered to cover all the peppers and tomatoes. And considering it was so hot and humid and over 8o degrees when we were doing all of this, it felt more incongruent than snow along the coast of the Gulf of America. 😂
But, I can’t complain, because as I just said, we got very lucky. No hail, tornados, landocaines, flooding and we just barely scratched by the frost threshold.
Just look at that sky! I can’t tell you how long it’s been since seeing such a sight!
There is so much beauty and bounty, in nature, and in cyberspace too!
Just yesterday I was scrolling through my Youtube feed and about every 100 suggestions up pops a true gem, like this old Mexican lady cooking her heart out and sharing it with the world. This is the very best of the power that’s right at our fingertips, I truly believe that: The world’s people sharing about their cultures. The cuisines, the histories and myths, the music, the dance, the landscapes, the languages, the gardens, the architecture–and the ordinary folks sharing them. Unfortunately, as the AI gods have demonstrated, for every such miracle there are about 100 curses.
Make food not war!
There are the tiniest gems not to be missed through all the noise and all the neon glare.
And it seems like they are beckoning me to slow down and notice them.
What would you rather do . . . follow me around the garden, or do more of that thing you call work?
A plot of volunteer poke weed and garlic, as if they’re just screaming, we are here for your good health, so happy to be here, we keep returning for you!
Sometimes, when I least expect it, we learn how to grow together better. Like I was thinking of the old Southern trick to set out red-painted pebbles to fool the birds into keeping off the strawberries. I thought, I bet some well-placed breakfast radishes would have the same effect, and sure enough, it’s working. The birds have moved off that bed ever since those radishes started showing their little red tops, and bonus, we adore radishes, maybe even as much as strawberries.
We have been eating giant salads every day, with enough surplus for our neighbors.
Along the country roads all is flourishing. The bluebonnets are brilliant and I even caught a roadrunner, just barely.
Beep, beep!
Such gifts of beauty and bounty! What a precious, ephemeral time to infuse their bursting energy into our year ahead. What we put into it is what we’ll get out of it, just like life.
I hope your spring is being beautiful to y’all, too! Thanks for stopping by!
Still, no time. I’ve lost a month, maybe two, in projects and to-do. Now I risk missing the whole spring to more of the same. And yet, in spring, it’s never all that bad.
There will always be time for baking delicious bread, and making fabulous cheese. Even in the midst of kitchen face-lift chaos, the healthy food must go on.
Quinoa-rosemary sourdough made with potato water Fantastic!
Still, no time, but still want to share some quick happy snaps and briefest of updates, because I’d hate to be totally forgotten before even gone! 😊
It was a beautiful day, so I decided to take the scenic route to the herdshare where I pick up one gallon of raw milk at the cost of $15, that’s about a 1 hour round-trip. On this day, it took more like 3, with multiple occasions for nearly getting stuck in the mud. But it was very scenic and an adventure to boot!
Excuse me, sir, might I pass?
Apparently they get much more rain than we do and the scenic route proved impassable.
But the cows didn’t seem to mind.
Meanwhile back on the wee homestead, Patty has had a big brood!
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And the wild cherry has never looked so good! I wish I could get a better pic.
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We’re spending so much on our interior face-lift the roosters are taking over, no time to reduce their numbers, the benefit being, no sleeping in.
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The garden is growing so fast, and the citrus and magnolias I planted last year are just now sprouting. But all that for another post, too much to do!
Hope all’s springing with y’all, thanks for stopping by!
Another fixer-upper on the route to my herdshare. Looks a bit over our pay grade.
How about this one, also on the route?
Destined to become a Black Heritage museum, so they say! 😆
What is the difference between Hope, and Hopium? There’s a fuzzy line and it’s very easy to misjudge, but it’s located somewhere between: “Yay, Trump will save us all from $11/dozen eggs!” And “We should start a chicken mega-ranch.”
If those two meet in the middle of the road, might creative minds find that they’ve absent-mindedly crossed with logic and conclude a few laying hens might be just the ticket? A bit of self-sufficiency, why not? After all, it’s not rocket science . . .
Joel Salatin exposes the WEF agenda! “Josh Sigurdson talks with Joel Salatin of Polyface Farms, an entrepreneur and farmer who for years has fought against Monsanto, factory farming and dependence pushing for people to homestead and/or farm and not be dependent on the system. We previously interviewed Joel in 2017 regarding Monsanto. Now, 8 years later, we delve into the massively expanded technocratic grid as more than ever, people are dependent on grocery stores, the grid and AI, weakened by design. The World Economic Forum agenda is to destroy self sustainability and make people weak slaves to technocracy. Eventually they want food rations and carbon credit scores. They’re already being rolled out to some degree and with the 2024 United Nations Pact For The Future, this problem is encroaching quicker than ever. The climate lobby attempting to bring down farms is more alive than ever. There are solutions however which Joel Salatin has spent decades teaching people. There is also a rumor circulating that Joel Salatin was picked to head the USDA. He explains this and more in this interview.”
Though it is the gateway livestock, and that’s official, I’ve even heard it repeated by the official fact-checkers at NASA.
Don’t worry, more government will save us! They will VAXX this FLU away, similar to the way they spray on the weather!
Respiratory diseases? I can’t imagine how that might be happening! So baffling!
But as James Corbett points out, chickens are the simple solution, but not necessarily the Easy one.
Most folks will take the easy way out, drink the Kool-aid, puff the Hopium, and exclaim RFKJ is here to save the day. Cheap eggs and healthy injections on the way!
