Category Archives: Uncategorized

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Butternuts & Baby Chicks

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We have been thoroughly enjoying the last two days here.  A cold front has apparently pushed through because it’s been in the lower 80’s with low humidity.  Just gorgeous!  If this was what summer was like here I’d have no cause for complaint.  It does make me wish we lived back up in New England but then we’d be complaining about the bitter cold all winter, so yeah.

We have had some sad moments – two of our new chickens, Squeak and Arwen (both gotten this past spring as babies) were taken by a fox two days ago.  I saw the fox from inside the house and ran outside screaming and clapping my hands and managed to scare it off, but it (or an accomplice) had already gotten two of our girls.  There was a trail of Arwen’s feathers off into the woods and no sign of Squeak.  It’s very sad and frustrating, but we are determined to build them a Fort Knox style enclosure soon – one that they can’t fly (or climb, as those dummies have been doing) out of, because there will be a roof.  If we had 4 or 5 dozen chickens then missing a few here and there wouldn’t be so bad.  But we have just about 2 dozen.  Enough that it’s noticeable.

However, at least one industrious hen is looking to help out in that regard.

Our Blue Copper Marans Hen, Amelie, has gone broody.

She’s sitting on a small cache of 7 eggs, hopefully all of which are fertilized.  I’m still counting down the weeks (maybe months) until our 3 remaining Ameraucanas (Arwen was the 4th)  start laying their blue eggs.  It will be nice to have those again.

I am also counting down until I can harvest the butternut squash, which is going gangbusters right now.  I spied a few squash beetles that I am going to have to deal with and I hope all the squash can mature before the bugs get the better of them.

The Jack Be Little pumpkins are starting to deepen in hue and I am seeing the beginnings of my Acorn squash, yellow crookneck and sugar pie pumpkins.  There’s also the start of some Blue of Hungaria pumpkins.

My Sugar Baby watermelon vines are looking fantastic but so far there’s been no flowering.  Hopefully it will happen soon!

All of the seeds I planted this year came from Baker Creek Heirloom Seeds.

I’m excited to be growing these rare-ish old – fashioned, non GMO seeds.  The selections were beautiful and interesting to look at.  I’m looking forward to when I can have a much larger garden and grow more than enough for us.  My summers will undoubtedly be slammed with canning at that point, but come January, it will be worth it.  Hopefully this winter we’ll still be enjoying the slow roasted tomatoes from this summer.  If they ever ripen.

No, I’m not impatient.  Not one bit.

Nope, not at all.

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Burgeoning Bounty

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Last evening when I went to check on the squash and do some weeding I was greeted by the pleasant discovery of one fresh zuke ready to pick and the rest of the squash plants exploding.

My little pickling cucumbers are still very tiny but are promising plenty of yummy refrigerator pickles in the coming weeks.

Butternut squash!!!

I’m super psyched to see my Jack Be Little Pumpkins are well on their way.  They’re just about the right size but they need to darken up a bit before they’re picked and dried for fall.

Then there’s the tomatoes we’re salivating over.  I have roughly 18 tomato plants starting to fruit right now.  They’re all heirloom varieties: Bloody Butcher, Money Maker, Tigerella, and Amish Paste.  The bulk of them will be slow roasted and then frozen to provide us with a taste of summer all year.  Many more will be eaten straight off the vine.

I am so hungry right now.

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Car Care With Paul

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Caroline and Zac will soon be making a road trip with some fleeces and so Caroline hopped over today so Paul could do a quick once – over on her car to be sure it’s up to the trip.

Caroline couldn’t resist climbing under the car with Paul to get a look at everything he was checking  out, and managed to learn quite a bit about it.

She was so enthusiastic about it that it made it fun.  (Normally I stay far away when Paul does these things).

How often do you get to get a good look at what’s going on under your car along with a lesson in things you should be looking for?

As quick a study as she is, soon Caroline will be adding “auto maintenance and repair” to her long list of skills!

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And The Winner Is…..

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Happy 4th everyone!  I loved reading everyone’s favorite things to do for the holiday.   I am going to be doing what a lot of you plan to do : relax!  It’s a great holiday – no big fancy meals to prepare, no presents to wrap, no costumes to make.

And so, without further ado, the winner, selected via random number generator is:

Louise Edsall.

“Wow beautiful Noro. Favorite fourth activity is storytelling pantomimes by sparkled light. My dad started this tradition and I love it. Of course this has followed a BBQ, homemade ice cream, s’mores and a trip to watch local fireworks”

Congratulations Louise!

Send your address to amykaraszAThotmailDOTcom and I’ll get that package right out to you.

Have a great and relaxing holiday everyone!!!

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Holiday Weekend Noro Giveaway!!!

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Just in time for the 4th, it’s time to give away THREE (50 gram, 100 meter) balls of Noro Silk Garden!  Two are colorway number 341, the 3rd is number 326.

 

To enter, leave a comment about your favorite thing to do on the 4th.

Entry is open until Sunday night at midnight.

The winner will be chosen at random and announced on Monday.

Good luck friends and have a fabulous holiday weekend!!

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Staying Productive

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As I mentioned last time, the kids are away this week and so the pressure is on to get things done before they get back.  It’s actually more difficult than I would have thought, because with no one needing me every ten seconds I can lose myself in things for a lot longer than I probably should and before I know it I’ve spent far too long reading rather than cleaning.

It’s okay.  Relaxation is good for me, too.

Yesterday I spent the day with Susan and Caroline over at the farm working on sewing projects.  We had all been lusting after a dress made with  this pattern, and it just so happened that I have it.  We played with fabrics and zippers and sewing machines and in the end managed to finish a skirt from this Amy Butler pattern.  We’re not necessarily the most productive team when we’re having too much fun enjoying each others’ company.  But it was just what I needed to break up a week of sequestering myself for the purpose of house cleansing.  Being around the animals and hearing the sweet “baaahs” and “maaahs” is wonderfully rejuvenating.

And now, on to the BIG news.

I will be shortly giving away 3 skeins of Noro Silk Garden RIGHT HERE to one lucky reader.

Details to come!!!!!!

Gratuitous Wren picture.  Lord, I love that lamb!

 

 

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Scary Night at the Farm

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I went out this evening to check for eggs in the front coop.  And got quite a scare.

Here I was thinking the only danger facing me was our surly one – eyed rooster, Roobert.  And yes, he pecked at me quite a bit.  But still I sauntered quite casually into the coop and was greeted by a horrifying site.  Something no poultry farmer wants to see, but inevitably will some day.

A big black snake.

Thankfully Paul was home to help, because I froze up.  I hated killing the thing, because Black Snakes are not poisonous and are good rodent control, but there was no way to get him out of there without endangering my flock, and now that he knew where the egg buffet was, he’d be sure to return.

In fact, you can see the egg yolks that oozed out of him when Paul got him with the pitchfork.  No eggs for us today.

The other scary bit is that this guy was only 3 or 4 feet long, and presented quite a challenge to kill.  Anything larger (or venomous) would be a much riskier proposition.

I might be going to the coops with a shotgun for awhile.

Just sayin’.

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Cherries Hit the Sauce!

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I made two different cherry concoctions to preserve our substantial harvest from last week.

The first was the impetus for my wild over – picking and buying, and that was Local Kitchen’s Drunken Cherries.  This “Cherries Meet Booze” idea just begged to be re-created in my kitchen, and I made a few jars which are now sitting and waiting to be enjoyed.

At least one jar of these lovelies will be accompanying me on the annual Book Club Virginia Beach Weekend in August.

Once I had these done I still had plenty of cherries and I figured Cherry Preserves was the way to go……but what recipe?

Luckily, my friend Tanya gave me an idea – Brandied Cherry Preserves.

More booze.

Duh.

And the upside is, the alcohol in this recipe cooks off so the kids can enjoy it, too!

I didn’t actually use a recipe with this.  Rather, I employed a method I found here and then tweaked a bit.

The basic idea, is that you stem and pit as many cherries as you want.  (Hint: Get a cherry stoner!!!!  You’ll thank the heavens you did!)

Wash them well, chop them up good and chunky (leave some big pieces) and put them in a big non – reactive pot and cook them until they are nice and juicy.

When they appear soft and juicy, measure the fruit and juices together.  However much it is, you’ll add three – quarters that amount of sugar to the pot.

Then continue to cook it all together.  It will get pretty foamy.

You’ll want to put a clean plate in the freezer while you’re doing this.

After quite a bit of stirring and foaming the cherries and juice and sugar will start to thicken.  It will still be kind of thin and liquidy, but when you think it’s a little less so, drop a dab onto that plate that you put in the freezer.

Put it back in the freezer for a few minutes and then push it a bit with your finger.  If it gels up as you push it, it’s ready (check the pics on the site I linked to for this – they are quite good).

Remove it from the heat, and you’re ready to add the brandy.

I added a small amount at a time and used a clean spoon to put taste – test sized globs onto a plate.

I could snort the result, truly.

Personally, I did not process the resulting jam jars in a hot bath, because I decided to keep them in the fridge instead.  Believe it or not I did not have an overwhelming amount of jam, and after giving several jars away, we have enough in the fridge to keep us through fall, which is about how long it’s supposed to be good.

If you want to can it in true fashion, check out Ball’s Fresh Preserving site for instructions.  You’ll basically just pour the jam into hot sterilized jars, put on the lids and boil them for probably ten minutes or so.

Happy Preserving!

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You’ll Be Hungry Now

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This is the post where I show you two delectable treats over the weekend.

Breakfast on Sunday was inspired yet again by a picture on Pinterest.  You’re not on Pinerest, are you?  What a time suck.  But by golly, have I gotten some grand ideas from it!

Anyway this is french toast made with angel food cake rather than bread, topped with strawberries and maple syrup, along with a dollop of fresh whipped cream.  On the side are Vermont Maple breakfast sausage links.

As soon as Oona saw her plate she said “Oh I am going to finish this!!”

And it certainly was finish – worthy,

For dessert later in the day I made a Raspberry – Pistachio Tart.

The first time I ever had a Raspberry – Pistachio Tart was at Mrs. London’s Bakery in Saratoga, NY.  Everything at Mrs. London’s is to die for, but all of us particularly took to the Raspberry Pistachio Tart.

I’ve spent years trying to re-create it at home.  We don’t live anywhere near Saratoga, or I’d simply go buy one whenever the craving hits.

However, after several years of trying various things, I think I’ve got it.

The tart has a pistachio cream filling and fresh raspberries on top.

SO YUM.

Also, so very close.

Either way, if you’re ever in Saratoga, GOOD LORD go to Mrs. London’s!

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Some Sad Goodbyes

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Losing little chicks is one thing – they’re very fragile and any little thing can doom them.
Losing an established member of your flock is quite another.
Two in one day?
That’s when we start to worry.
This morning Emily found one of our new ducks, LaQuack, dead in the front coop. She had seemed just fine last night and there was no evidence of sickness or trauma.
That was quite a surprise to us, and of course sad. We felt worse for her hatchling, Fanny, than we did for ourselves, though.

I’ve never lost a duck before, so I was puzzled as to what could have been the problem.  I made a mental note to look into possible causes after cleaning up and showering.

Then Emily opened that back coop, and to our very great sadness, found that Big Jim, our lovely and sweet Barred Rock roo, had also met his fate.

Emily and I spent the day cleaning all of the old bedding out of both coops and putting fresh in.  We also put a holistic wormer in their feed along with a vitamin supplement and antibiotics in their water.  These are all a shot in the dark,  since we have zero other symptoms, aside from the fact that most of our hens have stopped laying eggs.  I wasn’t overly worried about that fact before; egg laying can stop due to stress, changes in light and or temperature, or regular molting (loss of old feathers and growth of new).  But it can also occur due to illness.  The fact that our hale and hearty rooster died means that there is more than likely some illness afoot, so we are treating it as best we can.

I am worried for the rest of our flock tonight, and I am sad we lost such a lovely and gentle rooster. It seems crazy to be upset over a chicken, but there you have it.

I am also puzzled as to why we lost a duck out of the coop where the hens have NOT stopped laying.

I am comforting myself for now with a quote from Dr Seuss (I believe).

“Don’t cry because it’s over.   Smile because it happened”

I’ll smile that we got to spend time with these funny and beautiful creatures.