Category Archives: Olio

Olio July 17, 2014

Olio: a miscellaneous collection of things.

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Rainbow at sunset.

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An overflowing 8 quart bucket of garlic now curing in the root cellar.

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Peppers and sunflowers, newly planted bush beans.

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Pumpkins, winter squash, sweet potatoes taking over half of the compost bins.

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Chard and sunflowers.

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Haircuts for grandson and granddad.

It has been a busy week with bike riding learning sessions for grandson and he can now ride around the bus loop, in and out of grass, stop with the brakes if he is going slow enough, ride up and down an incline, start without help and says, “This is easy!”  Why oh why did he make such a fuss just a few short days ago.

We have had several trips to the library, have done the daily writing and math practice and he is doing his chores with minimal complaint.

On a less positive note, I just got a call from my father and my sis who had Rotator Cuff surgery today, instead of going home has been put in ICU on a ventilator because of breathing problems.  Thoughts and prayers sent on the way to Kansas are welcome.

 

 

 

 

 

Olio – July 13, 2014

Olio: A miscellaneous collection of things

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Grandson’s play with the big guy backfired.  He is under there somewhere.

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First pint of pickled jalapenos from the garden.  It will take dozens more to get Jim through the year, especially if Todd wants some too.

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First summer squash and bell pepper.  The little pepper is a cayenne that broke off before ripening.  There are small cucumbers, still lots of greens, the first of the bush beans and the last of the peas.  The garden is full on providing most of what we want in veggies now.  The winter squash and pumpkins are taking over the compost bins, the sweet potato vines are thriving.

Yesterday, grandson was afraid of his bike, by the end of a session he would coast down a short hill.

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Today it was a longer hill and then as I was running beside him holding his seat, I let go and he rode the length of the school parking lot, over and over.  He still needs an assist to get going, but once he is moving, he is off.  I took a video, but can’t figure out how to upload it here.

 

Olio – June 27, 2014

Olio: a miscellaneous collection of things

The Raspberry jam salvage was a success.  It is spoonable, spreadable, and isn’t so sweet it makes me gag.  A win.  The wild Blackberries are so thick with fruit this year, I have a dilemma.  I don’t need any more jam.  My daughter who LOVES blackberry jam made a pantry full of Strawberry Jam when the berries were ripe in Florida, so she doesn’t need jam either, but I can’t resist foraging for blackberries on the farm.  I can freeze them and use them in smoothies, cakes, and cobblers, but we aren’t dessert eaters unless we have guests and then hubby would rather I make apple, lemon or pumpkin pie rather than cobbler.  What’s a girl to do?

The rain held off long enough for me to get everything that wasn’t hayed, mowed.  Jeff is coming a few times a day and hauling off 9 bales of hay at a time on his lowboy trailer pulled by the behemoth tractor.  There are still 45 bales to go.  The mowing was a priority as I am off to babysit for 5 days then bring RT and L back here with me on July 3.  We will send 8 chickens to freezer camp, hang a gate, watch fireworks, and feast for the two days RT is here, then he will catch a bus back home to be back at work on Monday.  L will stay with us for about 7 weeks of his summer vacation.

The teenager chicks are looking like I may not have to wait until August to get eggs from them.  Many of the girls combs and waddles are growing and turning red.  It won’t be long before I start seeing wind eggs in the coop and then pullet eggs in the nesting boxes as they figure the process out.

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They are hiding from the heat, the culls are dustbathing to keep cool.

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I dragged the chicken tractor to a new spot to give the culls something fresh for their last week.  Jim will be in charge while I’m gone.

The last of the spoiled bale of hay needs to be moved over to the garden and some areas remulched.  We had a chicken escape and they got in the vegetable garden and the new flower bed and made quite a mess.  Between that, some thin areas that are starting to show weeds, tomatoes and peppers tall enough to mulch around, I need to get that task done before I leave also.  I might actually welcome a rain shower while that is being done to cool things off a bit.  The garden is thriving, the kale is winning.

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The sink is full, the chickens got at least this much and there is plenty to take to Northern Virginia for them when I go up.

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First Tomatillo.  Can’t wait for a crop of them.

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The peas are almost done.  If I cool off enough from working out there, I will pick a meal’s worth for tonight.

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It amazing me how quickly the raspberries ripen.  I picked the bushes clean yesterday and treated myself to a hand full while I was weeding.  I save a hand full to have with my yogurt tomorrow.

Lovin’ life on our mountain farm.

 

Olio – June 18, 2014

Olio: a miscellaneous collection of things

Pet peeves of the day;

  • the trend of semi fast food restaurants to shout out across the dining area “Welcome to …” each time a patron enters any door of the establishment.  Do they really think that is appealing and welcoming?
  • also in a semi fast food restaurant or even a real restaurant for an employee to walk up to your table and grab the tray/plate before asking if you are finished with it and say, “May I take your …”  One literally tried to take the tray with my husband’s fries on it today while he was still eating them.
  • along the same vein, to be in an establishment and have not only your own server ask how your meal is, but anyone else that works there.  We have been asked at one steak place we patronize as many as 4 or 5 times by that many different people about how our meal/visit was while we are still seated and eating.  Let us enjoy our food in peace.

Today was resupply all the critters feed.  We managed to run out of dog food, cat food, chicken layer and chick starter grower all at the same time.  That was a car full.

On our way home, we stopped at a local greenhouse and bought 4 new Day-lily plants, different from the two that I have and also bought 3 more pepper plants as some of my heirloom starts didn’t grow once put in the garden.  Of course that mean garden work when we got home and it is HOT, HOT, and humid out there today.  Two of the Day-lily plants went in the perennial bed in the front of the house.  The garage wall bed had gotten grossly overgrown with grape iris, the purple ones that smell like grape Kool-aid.

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That is one of 4 huge clusters when they were blooming.  They haven’t been thinned in a few years, they were overrunning the English Daisies, and the bed had gotten weedy as well.  I dug them all out!  I hate to throw them away, but there are too many to replant.  I am going to load them in the tractor bucket and dump them where we don’t mow.  I bet some of them will come up next year and bloom there.  A few of them were moved to a bed by the deck.  The rest of the bed now has the other two Day-lily plants, two lavender plants, some English Daisies, a yellow poppy, three clusters of Dutch Iris plants that I divided from the deck area and on the opposite side of the walkway out of the garage side door, the Bronze fennel.  The bed is weeded, watered, and mulched with spoiled hay until I can get some more shredded mulch to apply to the bed.

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It looks sparse now, but will fill in quickly and have more variety.

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The haying is not going as quickly as we had hoped.  Jeff is trying to do too much at the same time.  They tettered the upper fields yesterday then came back and raked it into rows for baling, but the first bale was too green so they left it to mow the lower field and ran out of fuel. This afternoon the have turned the hay and

hopefully will get it baled this evening as we are due for rain for a few days.

The first batch of mustard is so good, there are 3 batches fermenting now to share. Two are Bavarian style and one is a repeat of the horseradish recipe.
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I think I am going to have to buy some sausages to grill soon.

Raspberries are ripening.  Tonight I harvested about a cup of them and resisted eating them as I picked.  They went into the freezer.  As soon as I have a quart, there will be a raspberry jam making session.

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Life is good on our mountain farm.