Author: Cabincrafted1

It begins

I love this time of year. The garden is producing, giving us goodness for dinner and extra to put away for the winter. Today, the bulk of the peas were harvested. Two hours of shelling, a meal enjoyed with some and after dinner, blanching, chilling, and freezing. I would like to have at least twice what was harvested put away, but at least there are 10 meals worth of fresh frozen peas out of our garden to enjoy when the cold winds blow and the snows fall.

I opened one of the jars of raspberry jam and I am so disappointed. The jam is too sweet and somewhat gummy. Hopefully, I will be able to harvest another quart or so and can try again using a low sugar recipe and get a product that I am happier with. The jars I have can be used in smoothies or stirred into oatmeal, but there is no way I would spread it on homemade bread or biscuits.

I am lovin’ life on our mountain farm.

June 24, 2014
Wins and Losses

No, I’m not talking about FIFA Soccer, though that is on every public television in every place in town, including the grocer.

Ten months ago, we needed new phones and instead of dealing with the provider I had been with since moving to the mountains with no contract, we switched. That was an epic fail. Since our switch, my phone has had to be replaced because it wouldn’t hold a charge and would get so hot that I couldn’t put it in my pocket and we have had spotty to no service on our property and in our house. About 3/4 of all calls do not ring, and we may or may not get a voicemail eventually. To have any success making a call, we have to stand on our back deck. We have had two incidents in recent weeks where one of us tried to call the other from our land to our house or from the top of our driveway to the yard and the calls haven’t gone through. Both times were emergency situations, not life threatening, but situations that required the other immediately. We picked this service because of their advertisement about coverage. This is what we have most of the time.

Zero service, no bars, just the universal symbol for NO. Today we decided we had had enough and returned to the place we bought the phones and signed the contract to complain and possibly get out of the two year contract 14 months early. After dealing with a testy young man who finally after about 15 minutes of automated attempts to connect with a service tech, put Jim on the phone with the tech. We don’t know if we got anywhere or not, but allegedly they are going to work on it. As we don’t have a land line and as we are seniors working a small farm, and Jim riding a motorcycle and me traveling to babysit a few times a year, we need reliable cell service. If they can’t make this right, we may have to take the hit and cancel the contract early to go back to the provider that works on this mountain. This may be a loss.

The win is the soap. It isn’t pretty, sure couldn’t sell it at a fair or the Farmers’ Market, but it lathers nicely and smells good. There are 25 bars in two essential oil scents curing in the spare bedroom.

We will have plenty of soap for our use for a while, and to share with any of our children that want some bars. The two batches reinforced some lessons from my mentor. I reformulated the lye solution concentrate for the preferred of the two recipes to make it more superfatted using a lye calculator and wrote the recipe down where I can find it again, along with reminders about measuring everything by weight next time. I consider this a win.

June 23, 2014
Suds and Sweets

Nope, not beer, though I have been known to make it too. I realized that my homecrafted soap was nearly gone and as it takes 3 to 4 weeks to cure, I knew that I was going to have to get brave and make a batch or two on my own without my mentor’s help. I have made two batches in her kitchen and only one here alone. I have been procrastinating but realized that if I didn’t get over my reluctance and accept that I am still a novice and it might not be perfect, we were going to run out. Summer is not a good time to run out of soap. Sure, I could go to the grocery or the Farmers’ Market and buy some, but that goes against my nature.

Yesterday, the soap making box was hauled out. I quickly realized that I didn’t have the exact oils that the recipe I selected called for, but know that you can substitute some. I quickly forgot rule #1, that in soap making, everything is weighed and I measured out the water for the lye mix in liquid ounces. I measured the oils by weight though. The recipe that I selected only filled my good mold about halfway, but I covered it, wrapped it in old towels and put it aside to saponify. Today, when I pulled it out, it was a bit softer than the soap I made with my mentor, but the 6 bars are curing for use in a month. Since the recipe only made 6 bars, I resupplied on the oils that I was missing yesterday so that I wouldn’t substitute and followed a new recipe to the letter. When I added the essential oils to scent it, the soap seized and it is crammed and packed in the molds, covered to saponify. It won’t be pretty, but it will be soap.

Batch one curing.

Batch two about to go under cover to saponify.

Today’s raspberry harvest brought me up to the 4 cups I needed to make jam. Mind you, I don’t need any more jam, still having blueberry and blackberry left from last year, peach that I made a week ago, but I grew these raspberries and I want to savor them all winter. So down came the pots and jars, the berries mashed, the sugar added and jam making round two for the season begun.

Jam cooking while the jars heat beside it.

Six one cup jars ready to for canning.

Six jars cooling on the counter, as I listen to the satisfying pop as they cool and seal.

The rest of this year’s harvest of raspberries can be eaten as I pick, put in yogurt, and frozen for treats during the winter.

Lovin’ life on our mountain farm.

June 22, 2014
The Harvest

Yesterday just as they finished mowing the lower field, it started to rain. We probably got two inches yesterday evening and last night. This morning dawned thick and gray and it didn’t look good for finishing the hay. Jeff unhooked the baler and added a second fork to the back of the tractor and started moving the already baled hay into trailer size loads around the fields. The sun finally came out and the wind picked up, so they tettered the mowed field twice and let it sit for a couple of hours, raked it and finished baling it about an hour ago. The total hay harvest this year is 96 big round bales.

While they were baling, I picked more raspberries. I need less than a cup to make a batch of pure raspberry jam. Another day or two and I will be set. The peas are filling out faster than I can pick them and certainly faster than we can eat them, so tomorrow I will pick, shell and freeze at least a few packages for the winter. There are tiny peppers on some of the plants, blossoms on the tomatillos, the cucumbers, squash and beans are continuing to grow. I think there will be a handful of blueberries soon too. The chickens are enjoying the over matured kale leaves. I think a big armful of kale and chard will accompany me to Northern Virginia in a week when I babysit for 4 days and then bring our oldest grandson here for a few weeks of the summer to help his Mom and Dad out.

The 3 jars of mustard finished their ferment time yesterday and today and were completed and packaged in 8 oz jars for summer enjoyment and to share with our kids.

We started our morning at the Farmers’ Market and came home with radishes, turnips, carrots, spring onions, flowers, beef and pork. We are set for a week of good eating.

Lovin’ life on our mountain farm.

June 21, 2014
Honey, Have I ever told you . . .

How much I love this place? Our home, the mountains, the changing seasons and the farm chores.

To be able to sit in the morning breeze and sun on the porch swing with my coffee and my book and soak up the beauty and quiet. Watch the birds wing by, see the bunnies and chipmunks scurry across the driveway, wondering where their tall grass went. Listening to the creek tumble down the hill and the leaves rustle in the breeze. It doesn’t get any better than this. Thank you for helping make it happen.

June 20, 2014
Farm Life as Summer Approaches

The 90 hp behemoth at work. There are 47 bales done and they are working to beat the rain on the lower field. He will bale by headlights tonight. The hay is beautiful and thick. That tractor always amazes me, our little tractor is only 28 hp. It would pull the tetter or the hayrake, but the sickle bar and round baler require too much power. We can easily mow with a 5 foot brush hog, power a post hole auger and if we could figure out how to use it, pull the small plow we store in the barn. I am not a short woman and my chin would rest on the top of the back tires of that beast.

Bales in the morning sun.

Jeff has equipment that is modern with CD players and A/C and equipment that is older than my kids. It is always fun when he is working here as he brings one tractor, then another, a hayrake, a tetter, generally he doesn’t trade out the equipment, he just changes tractors for the next job.

In the midst of the chaos, today I found a new wildflower/weed in the front yard which is green, but seems to be more wildflowers/weeds than grass.

This afternoon when I went to pick peas for dinner, I realized that there were still garlic scapes in the garden. I harvested as many as I could hold with the egg basket full of eggs and peas. I was able to make 7 half cup jars of garlic scape pesto and blended the other half of the scapes with olive oil to make a garlicky paste that I dropped in 2 Tbs. plops on foil to freeze for use as fresh garlic in sauces.

I was hoping to get some peas in the freezer for winter, but we are enjoying them fresh so much it is hard to put any away. Peas picked, shelled and cooked within half an hour are a whole different vegetable than even “fresh” peas from the Farmers’ Market.

It has been a productive day on our mountain farm.

June 19, 2014
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.

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.

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

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.

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.

Life is good on our mountain farm.
June 18, 2014
It is Hay Time

It is that time of year. We have been watching the fields mowed and baled around us for days. Jeff has been waiting for hot dry days to do ours as we have really good hay this year and he didn’t want to spoil it. There are currently two tractors with sickle bars mowing the upper fields. Tomorrow they will be tettered and tomorrow evening probably baled. The lower field will follow.

For the first bit they were here, both dogs were going nuts in the house, barking and looking out first one window, then the next. They have gotten used to the noise now, but we wouldn’t dare let them outside right now.

The plus side of this is that we will be able to walk our entire property for a few weeks after they are done, and we will be able to see deer and turkey. The negative side is that this will disrupt habitats and we will see more bunnies near the house and mice in the house for a few days. It usually brings out a snake or two.

Life is good on our mountain farm.

June 16, 2014
Bambi in the Chicken Pen

Happy Father’s Day to my wonderful husband, my Dad who is an inspiration to us all, to my sons by birth and marriage and all of my readers.

Our overnight guests departed for home half an hour ago, facing a 7-8 hour trip in Sunday traffic on Father’s Day, but he has his youngest son on break from college in Pennsylvania with him and his wife to help share the driving.

We were sitting on the front porch in the sun, it got quite chilly last night, watching them depart when Jim started pointing to the east and repeating, “Look, look.” I didn’t see what he was excited about and ask and he said it was a solo fawn, probably only a month old tearing down the side of the driveway and around the house. I jumped up and ran through the house to the back deck to see if I could spot it before it reached the tall still unmowed hay to be and realized that the little guy had somehow gotten itself through the fence to the chicken cull pen. That fence is not very well set and he was terrified, bleating and slamming his little body against the more stable chicken run fence that makes up two sides of the cull pen. This in turn had all 22 chickens upset. The cull chickens and Cogburn hid in the chicken tractor squawking like they were being attacked. The teenagers who were in the run were flapping and escaping over the 4 foot fence, others in hiding under the coop or in the coop. Fearful that the little fellow was going to injure himself, we quickly pulled down the cull pen fences and stood back as the fawn took off across the back yard for the woods. We don’t know where Mom is. Perhaps our cousins leaving separated them on the road and the fawn ran down the driveway while Mom ran back into the woods. Hopefully Mom wasn’t killed or injured last night and the little fellow is alone as it is much to young to survive.

The fences are back up, the escapees captured and put back in the pen, the chickens have settled, breakfast is cleaned up and the dishwasher is running so now we will just settle back and enjoy our morning before we figure out where to hang Jim’s Father’s Day gift.

And later drive to “the big city,” Roanoke to buy him a Father’s Day meal at his favorite Mexican Restaurant.

No fawn rescue photos, it happened too quickly, but the little fellow was so cute and so afraid.

June 15, 2014
A Week on and off the Farm – June 14, 2014

This week, two of our grandchildren celebrated birthdays. Our eldest, son of our eldest turned 9, our first granddaughter, daughter of our youngest, turned 3. Though we didn’t actually get to spend their birthday with either of them, they are special.

The garden is growing. The garlic looks like it is ready to harvest and cure. Agree?

I never did make garlic scape pesto. Oh well, there is always next year as it is a crop we plant annually in quantity to share with our kids. The peas are or so close to being ready for the first batch of lightly steamed or sauteed fresh peas. My mouth is watering at the thought. The raspberry patch is starting to ripen. It is really going to be a challenge to bring enough in to make jam or smoothies with as I graze as I am in the garden, they are so delicious fresh.

A few weeks ago, while in Lowes, I purchased two new garden implements, a hoe with a two tine rake on the other end and a loop hoe. The loop hoe is an okay tool in bare soil. The other implement bent the very first time I used it and it will be returned to Lowes along with a wire brush they sold us for our new grill that has coated cast iron grates and specifically says DO NOT USE A WIRE BRUSH ON THE GRILL PLATES. A few days after I purchased them, I received a copy of one of the only two magazines to which I subscribe and they had an article on must have garden tools, one of which is a new Rogue Tool Hoe that has a tapered, sharpened end, flat at the end and a 3 tine rake on the other end. It is American made, forged and solid. I ordered one and was notified that they were backordered and it would be several weeks. I okayed that and two days later, was notified that it shipped. It is a great tool, well worth the money and the wait. Used on its side, it cuts right through the weeds. The end cuts deeper for heavier rooted weeds and the rake grabs even young tap rooted plants and pulls them right up. The wooden handle is thick and well balanced. They aren’t paying me or giving me anything, but I highly endorse their products.

This is the first week of the summer that we have had house guests. Jim’s cousin and his wife spend Thursday night with us on the way to Pennsylvania to pick up his youngest son from college and will spend tonight with us on their way home to Georgia. They brought us two bags of Georgia peaches to enjoy along with pecans and a lovely loaf of bread. Some of the peaches were very ripe and after they left yesterday morning to finish their trip north, I prepared about half of them for peach jam.

In 25 or more years of making jam and jelly, this was my first experience with peaches and it didn’t set up properly. Last evening, we went to town to purchase more fresh pectic, new lids and while there, I bought another case of 1 cup jelly jars and reprocessed it last night with a bit more lemon juice and a new package of pectin. It turned out perfectly and they will get to take a jar home with them tomorrow along with a couple of jars of berry jams from last season, some of the cured garlic still left from last year and a dozen of my fresh eggs to enjoy once they are home.

I subscribe to a delightful magazine called taproot. It comes out 4 times a year, contains no advertisements, often contains a gift, such as a small notebook or some notecards with artwork from one of their many artist contributors. It always has wonderful recipes, craft ideas and generally a knit, crochet or sewing pattern in it. This issue has infused vinegars and three fermented mustard recipes that I want to try. Today while making a vinaigrette from it for our salad tonight, since I already had the small blender out, I made the Horseradish mustard to sit and ferment for three days before adding in the last two ingredients. Once it is completed, I will divide it into 4 oz jars and share the finished product with our kids that want to try it. (It tasted delicious even without the fermentation and last two ingredients, so I bet it is going to be great.)

There are two more recipes for other mustards in the magazine, but I bet it will be hard to beat this one.

I must have been born in the wrong century. I love preserving, growing a garden, spinning yarn, knitting, and cooking from fresh ingredients. As we await their return for the night, I am preparing a meal of roasted radishes, turnips, yellow squash, garlic, spring onions, rosemary from our garden and the Farmers’ Market. Local grass finished beef kabobs with Monterey seasoning that I make. Shrimp with mustard basil marinade. Salad with local vegetables added and the vinaigrette from taproot magazine with fresh from my garden thyme.

Life is good here on our mountain farm.

June 14, 2014