This has been the beginning of really harvesting from our garden. The last of the beets were brought in today, the onions have been pulled and are curing. The garlic is cured and needs to have the leaves trimmed, sorted into shallow boxes and put in the root cellar to begin to use. Some of each will be held out to plant in the fall for next year’s crop.
Today I bought in the first of the tomatoes, two heirlooms and one paste. Not a lot, but a start. There were almost enough Jalapenos to pickled another pint. And enough cucumbers to have some fresh and to make 4 quarts of icicle pickles. I need to steam the beets, peel them, slice and freeze the remaining ones. I pulled a good size chunk of horseradish root and used it to make a half pint of grated horseradish, I used a couple tablespoons of it to make a pint of Horseradish Mustard that is fermenting on the counter for 3 days. That is my favorite mustard.
Earlier this week, Jim, daughter, and I went out one night after dark, when the 13 chicks all cooped up together and we sorted them into culls and keeps, keeping 4 Buff Orpington pullets to replace the one that died, Broody Mama Wannabe who has not proven herself, and to add two to the layer flock. I will have 11 layers if they really prove to be pullets.
This week, we have had a series of horrendous thunderstorms. The garden has been ok in this, but the newly graded, regravelled road to our driveway, and the upper part of our driveway really took a hit, with deep ruts crisscrossing the roadbed.
This is a very yellow time of year in the gardens with the Rudbeckia, False Dahlia, and Sunflowers blooming. The Sunflowers in the corn, tomato, and pepper jungle are Hopi Dye Seed. I am hoping to get enough of the seed to dye a skein or so of yarn the lovely purple that they produce. There are also Russian Mammoth sunflowers and a smaller cluster sunflower that produces flowers about 7 or 8″ across.
We love our life on our mountain farm.