I was not supposed to be home when it came…. but I was.
We have not been camping for quite a while. Our income has not allowed it for a stretch of time. We still have to be careful, but it looks like we may be able to take a couple of trips if we can do it for the price of gas in the Big Green Bud. Now if I can just keep myself from buying too many new toys. Because I’m thinking we need this stove and pot (or at least the pot) Giggling is the sound of the day
Happy Birthday to me! I kept saying how much I liked Kelly Kettle, but did not think there was one in my future. They are not inexpensive. But there it was! Now there I am practicing on my back porch, giving it a go, bringing water to a boil, dumping it down the sink to get any factory finish out of it before we take it for a drive in the mountains. I am a happy girl!
By the way, the zebra pot has nothing to do with Kelly Kettle… it is just the next toy I want to get out into the wild with… Happy trails!
I hope doing January in February does not describe my season! Usually I am so anxious to get out and get dirty, but I’ve been hanging back a bit this year. FINALLY got things checked off of my list.
I did manage to get my onions started, even put up a video! They are doing what they do. Joy! What I am late on is moving them out to the green house. It isn’t horrible when onions stretch for the light of a window, I’m going to clip them off anyway. And it has been freezing the first couple of weeks of February. It will not be long before they stand up straight in the light of the green house.
Next on the list is Winter Sow. Pretty sure I missed that window. Instead I just started small trays of both curly and Italian leaf parsley. I also started a small tray of artichokes. My big, beautiful, three year old artichokes froze to the ground last season. Just in case it was more then just the tops, I started a new tray.
By this time of year I am usually looking for that first tiny radish or micro green for my bento. This year I am just introducing baby seed to soil.
There are scallions, spinach, mixed Asian greens, radishes and cilantro. C’mon spring!
I am ending with an older video on what to do with those onion plants once they are a little bigger then threads. By the way, I googled the nameless dandelion tool mentioned in the video. It is called a Fishtail Weeder. I find it useless for weeding. (I have a hand shovel with a “fishtail.” The curved blade provides leverage to lift up tap-roots) The video features leeks but leeks and onions are planted the same way. Hope you have some raisinettes on hand. This is too short for popping corn.
Next: It is already February 15 as I post this and I have started checking chores off of this list… but that is another post.
Now, get out and get muddy! …unless you have a greenhouse. February 15, 2017 in Everett: the few days of sun and warm weather disappear again. We are back to rain with occasional showers. 52/47 F, 100% chance of rain. If you need to go out, you WILL get wet. 10 hours, 17 minutes from sun up (7:14 AM) to sun down (5:32 PM) The Snow Moon is waning. Remember to pray for the farmers and families in the Sacramento Valley who may be loosing everything! Maybe we should all plant a bigger garden this year.
England seems to have all the best stuff.
Thanks to Amazon for getting it here after Sean shows it to me on his video.
A Very Rainy Day in Everett. I love that sound when I have a safe place to be out of the rain. All kinds of new micro-greens planted in the new boxes. Meanwhile we are eating the first wave of mixed micro-greens from Botanical Interests. Yum
November Project #4 Spiced Brandied Cranberry Sauce
Step 1 Preparation:
- Sterilize 12 half-pint canning jars.
- Fill a canning pot with enough water to cover the jars with an inch of water, put on a simmer.
- Prepare your canning area with fresh lids and rings, tong-lifter, canning funnel etc.
- Rinse and sort 36 ounces of fresh organic cranberrys
Step 2 The Sauce
- 36 ounces organic cranberries
- 5 cups sugar
- 4 cups of water
- 20 whole allspice
- 16 whole cloves
- 6 cinnamon sticks
- 2 cups of apple brandy
Put the sugar, water and cranberries into the (6 quart) pan. Add the cinnamon sticks to the berries. Put the allspice and cloves into a tea ball to steep as the sauce cooks.
Bring the berries to a boil. It will only need occasional stirring. Skim the foam that forms for beautiful jars of sauce. Let the sauce cook at a rolling boil for ten minutes while the cranberries pop and soften.
Stir in the brandy and return the sauce to a boil. Turn off the heat. Remove the tea ball of spices and the cinnamon sticks. Pour the hot cranberry sauce into hot steralized jars and process for 15 minutes
Yield about 12 half pint jars.
November Project 2; day 3
I have no idea why, after over forty years, I still get excited when seeds do what they were created to do. I even take video of my babies!
November Urban (Subsistence) Farm Projects
- Spring Bulb Lasagna
- Micro Greens
- Planting indoor Amaryllis bulbs
- Two Frog Cranberry Sauce