From an early age when processed foods were really digging into families diets, I have preferred whole foods. In my early to late 20s even eating as an Ovo-lacto vegetarian as it was called in those days before Vegan was added and vegetarian described my diet. Hubby has a meat and starch preference to his diet, so meat was re-introduced to mine when we became a couple. I still don’t really care for meat and will prepare meat for him and not for me if it isn’t a stew, goulash, or casserole where the meat is part of the dish. I will eat it then and will eat vegetarian or shrimp when we eat dinner out generally.
I don’t buy mixes and canned goods (other than organic cream of soups for sauces and gravies), cooking from whole ingredients, produce that I grow or purchased from local farmers at the Farmers’ Market, even getting as much of my dairy from local farms as possible. We do like many international foods and use spices and herbs, but generally making spice mixes myself so that they don’t contain fillers and flavor enhancers. And I do like coffee and tea.
Beginning about 2 decades ago, certain foods produced unpleasant after effects including sending me to the Emergency Room thinking I was having a heart attack almost a decade ago. GERD and gas have been a bane with increasing frequency to the point that certain foods and most anything with peppers, sweet or hot, have been avoided. For a while I was purchasing low acid coffee, but really didn’t care for it and returned to drinking whatever was readily available.
After my return from last weekend’s trip, I quit on the coffee and have started my morning with a single cup of tea. I have reduced the amount of cold or hot tea during the day, have reduced portion sizes, and limited curcurbits, peppers, and heavy spices. I don’t want a life of bland boring food, but neither do I want to rely on antacids, PPI drugs or other unnatural solutions.
I have tried the raw apple cider vinegar trick, the eating a green apple a day trick, even trying aloe juice in small quantities, but avoidance seems to be the most effective relief. I remember my Dad complaining that he loved certain foods but they didn’t like him. Now I understand.
These few weeks are on the road. Away last Thursday to help out family with packing and as transportation as they prepare to move. Time was spent enjoying their company and some time alone at their house with empty boxes to fill with books, music, and linens. Thursday was hot when I arrived and after picking up grandson, we waded in the cool creek before preparing dinner.
The tiny fish darting around our feet and a few crawdads skittering away if you disturbed their rock.
Friday was rainy but much cooler and the time that everyone was away from the house was used to pack boxes, clean up the garbage that the bear got into and taking photos of the jewelweed with rain drops on the leaves.
Saturday after grandson’s volunteer time at the library, he and I drove to a local State park and walked a trail that his Mom’s Master Naturalist group had done and looked at some of her art used on the signage. It was a beautiful mild day for a nice gentle walk in the woods.
Sunday after a late breakfast out with everyone, he and I used my Lifetime Senior Pass for the National Park system to drive up on the Skyline Drive and hike a couple miles up a mountain trail, mountain goat on a couple of the rock piles, and back down the trail. I guess there were too many people out to see any wildlife other than a few butterflies.
On the way back off the Parkway, we ended up behind this lanky young man skate boarding down the Skyline Drive wearing earbuds, so he probably couldn’t hear the traffic behind him. Eventually the car in front of us, us, and the line behind us were able to go around him. It was a very long down slope, quite steep at some points causing him to do tight S turns to slow himself. I hope he made it safely without causing anyone else injury because of his stunt.
Other down time was spent spinning on one little Turk and plying on the other slightly larger Turk and knitting on a small shawl. I was so enamored with the last issue of Ply magazine that I read it through cover to cover and took it with me to reread. I had two books with me and finished one, but found the second one of zero interest to me.
I’m home for a few days to get laundry done, the house vacuumed of dog hair, the chicken coop cleaned out, then off again later in the week for a long weekend with friends as a vendor and participant at a fiber retreat. When I return from that, again a few days at home to clean up and unpack to repack and return to help the moving family out for a few more days.
The garden has given up on tomatoes and cucumbers. The sunflowers are drooping and need the heads cut. The tomatillos are not really producing anymore, but I am hopeful that there may be a few more to harvest. The peppers are heavy with fruit and there are a few pumpkins, but the chickens got in my garden every day I was gone and destroyed the fall plantings and the cover crop beds. I guess those beds will just be covered with hay for the winter instead.
It is only 11 days until I get to leave for the Knotty Ladies Fiber Retreat in Black Mountain, NC. I am excited, this is a new venue in a beautiful place. Trying to get ready to pack my car quickly as I will be traveling north for a few days later this week to help out family and I want to have everything decided and ready.
The agenda has many items:
make sure I have the goody bags packed with the items I have acquired, the door prizes, and my gift for the Dirty Santa gift exchange. DONE
gather items for the “free to take” table and other items for the “sale” table, items I don’t want but don’t want to give away. Working on it.
Assess my vending stock and decide what is going. DONE
Make some healing salves and labels for same. Maybe tomorrow
Decide on what the non crated items will be packed in as I don’t know this venue or how convenient loading in will be.
This sent me on a creative frenzy, weaving a wrap from hand spun yarn. Dyeing some hand spun yarn. Spinning another skein of yarn. The plying of that skein produced a skein of fine fingering weight smooth Shetland wool yarn of 348 yards, but it was too loosely plyed, so I sent it through the wheel again to put in more twist. It is a nicely balanced yarn now. The wrap got a crocheted top edge and some reweaving to repair the flaw and it is washed and is blocked to dry. The dyed and newly spun yarns are drying.
I need to get some crafting and a book together and make sure the laundry is done before I have to pack for the trip to help family.
I’m sure there will be way too much to do, but most of it will go with me to the fiber retreat as well along with my wheel and more fluff to spin.
If the salves don’t get done, it will be okay. If I have too much to entertain myself, at least it is contained in a basket. I never run out of crafting to play with.
The vivid emerald green of spring is fading to a drab green with highlights of yellow and red leaves mostly on the weedy shrub and weed trees, but the Sycamores are yellowing, several trees are shedding leaves already. Putting by is also a sign of impending Autumn season and that has been a task multiple days a week for the past several weeks. Some days it takes many hours and produces quantities of goodies to be enjoyed over the cold, non productive months. Some days a small batch or two of a sauce or jam are made. This morning, the Tomatillos gathered over a couple of days were made into 5 half pints of simmer sauce with the recipe from Canning by the Pint, one of Mellisa McClellan’s books. Some of those recipes are followed to the letter, others are a jumping off point for me as was today when I added several ground Jalapenos to the recipe to kick up the spice level of the sauce.
After lunch, more grapes were picked, giving me enough for another batch of grape jelly from our grapes. That recipe is from Food in Jars, another of her books. It is a low sugar recipe compared to the one on the pectin box, using 3 cups of sugar to 4 cups of juice and requiring about 20 minutes to cook, rather than the 7 cups of sugar to 5 cups of juice and the couple of minutes of cook time. I would rather spend the time and have jelly that tastes like grape, not sugar. The remaining grapes will be left for the resident critters that roam our farm at night.
It is very satisfying to hear the lids pop to seal after they are set on the towel to cool.
The pollinators are busy today, a very hot, uncomfortable day to be out. Native bees on the sunflowers and bumblebees on the Autumn Joy.
The sunflowers are Hopi Dye Seed and I hope to harvest a flower or two to try dying some wool with them. Behind them and on the edge of the Tomatillo bed are mixed sunflowers, some Mammoth, some Bronze, and one smaller flowered variety that produces masses of 6″ flowers per stalk. They are great for cut flowers for the table. Most are the typical golden yellow but one yellow variety produced lemon yellow blooms.
Most of the sunflower heads will be cut off when mature and some given to the chickens to peck the seed, others hung from the wild bird feeder pole for them to enjoy this winter. This year was a good year for sunflowers.
Unless I purchase a box of tomatoes, canning season is drawing to a close for me. I will make a couple of small batches of Asian Pear Orange Marmalade and will can the remaining Tomatillos whole as they mature. The apples are too small to make applesauce but will be pressed for cider and maybe a batch of cider vinegar made. Maybe when apples start appearing fresh at the Farmers’ Market, I will make one canning of applesauce.
Woven trapezoid is off the loom, by daylight I saw a flaw that I will need to address. It needed an over weave to fix it and blocking but I think turned into an interesting piece. The third photo is by natural daylight and the colors show better.
The first harvest of grapes were juiced, and jelled. The second harvest is underway over the next few days. The results were so delicious that more is going to be made, then the remaining grapes left for the local wildlife that also enjoy the spoils of the garden and orchard.
Some years the garden overwhelms with tomatoes and there are no cucumbers except those purchased at the Farmers’ Market. Some years the tomatillos don’t grow or seedlings can’t be found. This year, the tomatoes are the scarce commodity in our garden, the plants never looked very healthy, the fruit output poor. Tomatoes can be purchased by the box at a local organic practices farm for $1/pound, but I’m not sure that economically it is worth the purchase. There are 21 pints of tomatoes canned, 9 half pints of pizza sauce, and I am still gathering a few tomatoes each day or two and freezing them to make another batch of some sort of tomato product; pizza sauce, tomatoes with hot peppers, or spaghetti sauce.
The fruit trees weren’t hit this year with a bloom frost and the fruit is too plentiful. The peach trees had fruit for the first time and every peach had worm damage and didn’t ripen. The Asian Pears are so heavy with fruit that several branches broke, I should have thinned the fruit. Lesson learned. Today I cut out the broken branches and picked some of the pears to hopefully prevent further damage. The apple trees look like they have a fair amount of fruit too, but the deer have eaten all that they can reach. It is going to take a ladder to get what is left unless I can reach it from the tractor seat.
We started our orchard with 3 peach trees. When I started raising chickens, I deliberately put the run around one of the trees for shade and put rocks around the trunk so they wouldn’t damage the roots. That tree did not survive the chickens scratching and possibly the hot fertilizer they produce. The largest tree got out of control and I cut it back severely a couple of years ago and have tried to keep it properly pruned since. It had the most, largest but most damaged fruit this year. The third tree near it produced some small hard peaches, but looks like it isn’t going to survive.
Winter before last I took a pruning class, but maybe I need a class on how to raise fruit organically so that the fruit is usable, or accept that I will have pears and apples only. My little fig is growing, but there won’t be fruit from it this year and the 3 year old plum keeps getting the new growth nipped by the deer, so I guess it needs a fence.
Another round of garden harvest will happen this evening and if I get enough additional Tomatillos, another batch of Tomatillo simmer sauce with jalapenos will be made in the morning.
More than a dozen years ago while eldest son and his wife were supervising the construction of our house, but before the erected structure was turned over to them to do all of the inside carpentry and the interior and exterior stone work, they put in a huge garden, made friends with some of the rural neighbors, and were gifted a slip of a very old grapevine from one of them. That vine has been moved a couple of times, but has never been given a proper arbor. It currently has a ring of garden fencing around it that has filled with tall grass and which has collapsed under the weight of the vine. Last year, after having been left alone for a few years, it produced enough grapes to harvest. They are a tough skinned, purple grape, each with about 3 seeds, and a very grapey flavor. Not wanting to waste them but not having enough to do too much with, I made juice, supplemented it with bottled no sugar added concord grape juice and made jelly.
I have been watching the vine this year and it is loaded with grapes. With all the chaos of a houseful of grands for two weeks, it got by me and yesterday I realized that there are many ripe grapes and that they must have started ripening at least a week ago as there are many dried up seedy “raisens” on some of the bunches. I noted them when I went out to do chicken chores yesterday morning, then promptly forgot about them because I had a head blowing headache all day and it got so miserably hot I didn’t want to be outside anyway. At dusk when it was time to again do chicken chores, I spotted them again and by flashlight picked about 4 to 5 cups of ripe purple grapes.
This morning the sky is thick with cloud cover, severe thunderstorms are predicted, but it hasn’t gotten unbearably hot yet, so I determined to dig through the thick vines and see what was lurking under there. I had also been hesitant to reach in there a couple of weeks ago, because that is where the big rat snake went after I first saw him. After grabbing him out of the coop and relocating him, I again felt safe to reach into the thicket.
The vines are full, many still green and most on or near the ground. I picked another cup full this morning in the light and will continue over the next few days to pick as they ripen, hoping to get the 5 cups of juice I need to make a batch of grape jelly that is juice just from our vine.
This fall after the leaves are off, I will take the time to build an arbor of some sort for the vines to climb and make the harvest task easier next year. I think thinning the vines will produce enough cane to make a wreath or basket too.
I mentioned in the title, shawls. Well, there are two in the works. One is a small triangular knitted shawl with lace inserts from yarn from the estate sale of our local indy dyer who passed away early spring. The other is a woven shawl of my handspun on the 5 foot tri loom.
A few rows after what you see here, I realized that there would not be enough of the rusty colored Pohlworth to do what I had planned.
Being in a glass half full mindset last night, I decided that if I incorporated more of the dark Jacob there might be enough. Well, the glass half full turned to glass not even half full and there isn’t enough. A design decision was made to make it a trapezoid instead of a triangle, to spin another skein of Jacob, making the center predominately the darker Jacob with the rust accent stripe down the center of the back and instead of fringed edges, use tassels or ties at the upper corners. With the plaid look and the trapezoidal shape, it will be a good wrap for jeans or a casual skirt on a cool fall evening.
Being a fiber artist doesn’t always work out as planned, but flexibility in design can still bring success.
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Crafting has been part of my life since I was a teen with a break during college. I learned to crochet and knit in my mid teens and to sew earlier than that. After college, I took up counted cross stitch, needlepoint, and crewel work making Christmas ornaments, Christmas stockings for each of our children, hubby, and myself. A few gifts when we were young working parents without much money. One year everyone got a crocheted afghan for Christmas. Then I decided while pregnant with child 2 that if she was a girl (we didn’t know until her delivery), that I would learn to smock and French hand sew and I made dresses, Christening gown, and bonnets for her. All the ladies got hand smocked, hand sewn nightgowns that year.
Somewhere later after kids were more independent, I took up basket making and tried a few craft shows with a friend who was also making baskets. Then I learned the “I could buy that at *name big box store* for $5” line that I still hear now that I sell hand crafted soap, handspun yarn, and knitted or woven garments.
After moving to the mountains in anticipation of retirement and having a new grandson, knitting returned to the forefront as I made socks, soakers, shirts, and sweaters for the little guy and I discovered the local yarn store (LYS) which became the Tuesday night hangout while I awaited hubby to retire and move up here too. Many friends were made there.
One summer, the LYS decided to host a retreat at a nearby hotel with vendors, classes, and social time. Having two households, still working, I didn’t have the funds to spend for the whole weekend, but did go for some social time and to take a couple of classes, one was learning to spin with a drop spindle. The instructor brought bags of various types of wool, my first introduction to anything but the merino of most yarns. I bought a basic drop spindle and fell into the rabbit hole.
The yarn on the left is the result of that class, thick, thin, poorly plied, several different wools, but it will still be in my stash when I die. Spindles have come and gone, the current supply are pictured, the small light one on the left was purchased for re enactment when a wheel is inappropriate but it is too contemporary with a hook. Next to it to the right is a Dealgan, a Scottish whorless spindle. It is fun to demonstrate in costume as it is a very old style spindle. To the right of it is a ring distaff and spindle that has 3 whorls that can be used independently or stacked to make different weights. That is the most authentic period appropriate one with the distaff to use re enacting and is taken to events. The top two are Turkish spindles, my daily go to spindles that can spin very fine yarn and usually reserved for purchased fiber blends with silk or bamboo added to the wool or for pure Alpaca.
The rabbit hole got deeper as one of my knitter friends, a University student at the time found an old Ashford Traditional spinning wheel in a barn, rescued it and made it functional and learned to spin. She then won a new wheel and decided to sell the Traddy, I bought it. That wheel was used to learn how to translate the spindle to a wheel and at the time, not knowing anything else, I purchased mill prepped roving online. Wheels came and wheels left as I tried to find the perfect one for me. Used wheels are fairly easy to sell. About 5 or 6 years ago, I started spinning at one of the local museums for events, and decided I wanted a period spinning wheel. I ordered one from E-bay (a mistake I won’t make again). It came at Christmas while eldest and his family were here and we unboxed it and tried to put it together. Parts of it were shipped to Bobbin Boy for repair and eventually I got it functional, but it was difficult to keep spinning and hurt my knee to treadle it. It was sold. Later, we were visiting eldest son and his family and walking down the main street of his town, I spotted this beauty in the window of an antique shop.
Again, parts went to Bobbin Boy for repair and adjustment and I learned to spin on an antique walking wheel.
For years, I spun happily along on various wheels and spindles using mill prepared roving and was happy as a clam. Then a local friend asked me if I was interested in the Livestock Conservancy challenge Shave ‘Em to Save ‘Em to promote the 22 rare, endangered breeds of sheep and I joined. Again, I started with roving, spinning breeds to which I was unfamiliar, but then deepened the rabbit hole more by undertaking clean unprocessed fiber, combing or carding it to spin.
And then even deeper as I started purchasing half pound amounts of raw dirty fiber to wash and then comb or card to spin. And even deeper with a few raw whole or half fleeces.
This is 2 1/2 pounds, half of a Santa Cruz fleece currently in a 24 hour cold water soak prior to scouring it in hot water and rinsing then drying to prep and spin.
And part of a whole Jacob fleece that has already been washed and dried. It goes with me to events where I spin and I comb it as I need it, then card the waste to also spin. The picture above with the combs and carders, has two rolags of carded waste and a bobbin that is filling slowly with this Jacob yarn as I sit at events and talk about fiber and it’s use in the Colonial period of our history and the equipment that was used, the process, and a plug for the Livestock Conservancy who is trying to save some of the heritage breeds, not just of sheep.
This is the oldest agricultural fair in the Commonwealth and it happens in our little village today and last night. We have been attending this fair every year we are in town since we moved to our farm about 13 years ago. Each year, walking through the exhibits, watching the horse competitions, the jousting, the animal exhibits, enjoying some fair food and ice cream and when it doesn’t rain, staying to the end to listen to the music and watch the fireworks.
Last year for the first time, I finally submitted two shawls for exhibition and won two blue ribbons, totally shocking me. It emboldened to me exhibit again, expanding to several home canned goods, a skein of hand spun yarn, the shawl I spun and knit for Shave ‘Em to Save ‘Em, and a scarf from a skein of yarn from a local indy dyer and friend who passed away early this spring.
My submissions to the Fair.
When the items were delivered, they could not figure out a category for the hand spun yarn, so it came home again. The Tomatillo Simmer Sauce also caused some consternation at the check in. They didn’t know what a Tomatillo was, thus they didn’t know how to categorize it. It ended up in miscellaneous vegetable category. The judging was done at 8 p.m. last night, and the header shot is my results, a red on the hand spun hand knit shawl, a blue on the commercial yarn scarf, a red and two whites on canned items. A total of 5 ribbons. I’m pleased.
The weather has turned hot and dry, the garden is not thriving, watering had to be done, prompting thunderstorm warnings, but only sprinkles happened. The pumpkins are finally blooming. It may be too late for them to set fruit and grow pumpkins to maturity before the frost, usually mid October, but sometimes not until early November. I am hopeful for at least a couple for holiday pies and a stuffed pumpkin meal. My tomatoes are at their end, way too early, the tomatoes are just coming in to their own at the Farmers’ Market, so though I won’t have many more to can, I will be able to purchase some to enjoy sliced or in a salad.
It is that time of year when part of every day is spent harvesting, prepping for the freezer, or canning. I don’t like to use plastic, so even most frozen stuff goes in jars, then neatly stacked in wire baskets or canvas bags in the chest freezer. Mostly now is canning. The morning harvest wasn’t huge, but since there was 1/3 of yesterday’s tomato purchase plus a couple pounds from the garden, I’m ok with that. The tomatillos are prolific, the cucumbers that I thought were done just provided half a dozen more and more growing.
The product that takes the longest prep are the spicy Bread and Butter pickles, so the cucumbers, peppers, and onions were sliced and salted and stowed away in the refrigerator until time to heat them in the sugar brine and can them. One daughter in law loves them and I usually only make a single batch of 4 or 5 pints as the past few years the cucumbers haven’t produced much. This year there will be 3 batches done by the end of today, a total of 14 pints. One pint was delivered to her when grandson was returned home last weekend.
Once they were salted, the tomatoes that were harvested this morning were blanched and peeled, the frozen ones dumped in a sink of water to thaw enough to peel and chop, dumped in the big pot with herbs, salt, and citric acid and cooked down for canning.
Also from this morning was the start of the pepper harvest and some of them were cut and seeded to dehydrate, 2 were added to the pickles, and 3 were used with the tomatillos to make another batch of Tomatillo Jalapeno jam.
There are still several quarts of pickled Jalapenos from last year, so some of this year’s will be dehydrated and some sliced and frozen to use in chili and casseroles this winter.
The final result today from the remaining tomatoes, and the bucket of produce from this morning’s harvest was 8.5 pints of tomato sauce, 5 half pints of Tomatillo Jalapeno Jam, and 4 pints of spicy Bread and Butter pickles.
I started at 8:30 this morning, took a lunch break and trip to the local village store for more lids, and I ended at 2:50 p.m. with jars and more jars cooling on the counter to be added to the shelves tomorrow. Now time to rest.
The garden had me intimidated earlier this summer, but now that it is producing, the putting by being done, I look forward to enjoying and sharing the labors when the cold winds blow and the snow flurries this winter.
I arrived home yesterday morning, having left son’s house at 6:15 a.m. when he and grandson left to catch the vanpool for son to go to work and grandson to begin another basketball camp hosted by the University coach. We had the vet due at the farm about an hour and a half later. The big guy can no longer load and unload and he needed a couple of vaccines and a snap test. Since she was going to be here, we had her look at the German Shepherd who has a lump on her snout and also needed the snap test done. Both dogs are heartworm free and the cytology on the snout lump showed no infection so we are on watch mode there. The big guy loves most people, doesn’t mind the vet, seeming to enjoy the extra attention. The German Shepherd is skittish as they can be and has to be on a leash and wearing a soft muzzle for most of her exam, but she allowed the attempt to draw fluid from the lump without too much squirming.
After that visit, I felt like I had already done a full day so we went to town to run errands and get lunch only to find that a huge area housing many of the non fast food places were experiencing a power outage that ended up lasting well into the evening. We decided to get a bit farther away from there and stopped at Zaxby’s. The clerk at the counter looked like either a recent retiree or soon to be retiree. After taking our order, he said, “I guess I could give you the senior discount.” We didn’t know they had one and I quipped, we certainly are eligible. He smirked and said, “I bet I have a year or two on you, I will be 61 in September.” Well, I couldn’t resist letting him know that I have more than a decade on him and hubby stating that he was older than I was. That made me feel good for the day.
This morning, we set out to get a newspaper, chicken feed, and dog food, and they were just putting out fresh produce at the community store. I know it isn’t local nor organic, but my tomatoes aren’t doing well, so we purchased a 25 pound box of tomatoes to bring home. After several hours of standing coring, peeling, chopping, cooking, and canning, I no longer feel young. I got about 2/3 of them done, cored the rest and put them in the freezer to finish with some from the garden tomorrow. My water bath canner holds 6 pints or 8 half pints. The first batch was herbed tomato sauce and ended up with 8 pints, so two were packed in wide mouth jars and will go in the freeze, the other 6 were canned. Batch two was pizza sauce and there was enough to fill 9.5 half pint jars, 8 were canned, one will go in the freezer and the remaining quarter pint fit in an open jar of pizza sauce in the freezer to be used first.
The remaining tomatoes will probably be made into spaghetti sauce and a few half pints of it cooked down to more pizza sauce. We do enjoy homemade pizza with my sauce, local mozarella and local Italian sausage.
Daylily season if my favorite flower season. Of the dozen or so varieties, this one, call Sear’s Tower, given to me by a friend, is the last one blooming, the rest finished a couple of weeks ago.
The old timers here, have a saying that every day of August that has fog will produce a snow during winter. I am not superstitious, if it were true we would never get out this winter. This is the 6th of August and we have had dense fog every morning so far.
Once the fog cleared and I was standing at the kitchen sink dealing with tomatoes, I looked out to see a flock of 8 Tom turkeys grazing across the back yard.
The broody Oliver egger won’t give up. I have tried cold water, isolating her from the nesting boxes and other hens for 48 hours and nothing has worked. This is the third time she has become broody this summer, stopping and laying for a week or so then going back to broodiness. I give up. I guess she will give up eventually, I take eggs many times a day so she is sitting on empty nests. I think this fall, I will purchase 4 Buff Orpington chicks if I can get them and raise them over the fall so they will lay next spring and not try to raise more than that, they will provide enough eggs for us. In the spring, a small flock of Freedom Ranger or similar meat birds that grow to full size in only a couple of months will be purchased and raised separately from the egg laying hens. The cost of pasture raised chicken at the farmers’ market, since we have the facilities to raise them, makes it worth our time and effort.
Cabin Crafted 