Cabin Crafted

Category: gardens

  • Sunday Morning Communing in the Garden

    In the still cool morning, fog lingering in the hollows, I headed to the garden with a basket. I had been watching a couple of tomatoes for a few days and could see the beans needed harvesting again. The cucumbers are still blooming though the harvest of them has slowed. The dill that I planted quite a while ago did not show in the garden. While weeding, I found two young dill plants. If they mature enough, I will dry it for later use. The two large baskets of basil gathered early in the week are drying nicely. The corn was a complete bust and there are no pumpkins this year. The tomatillos are full of blooms, the Thai peppers are beginning to turn red. There are three Ground Cherry plants, there may be some fruit from them before frost.

    I realized that I had duplicates of some herbs and spices because the rack I built almost two decades ago, just isn’t large enough for all of them.

    The overflow was in a deep disorganized drawer, so yesterday, the drawers were cleaned out, wiped down and reorganized to use a shallower drawer with the bottles labelled. A friend posted on Instagram, Everything but a bagel seasoning she had purchased and upon my comment on it, she bought me a bottle. The ingredients were straight forward and easy to obtain, so I made up a batch to refill the shaker bottle and a small jar. I also gave the friend a bag of it and she asked for the recipe.

    The garden provided a basket of tomatoes, a cucumber, a dozen jalapenos, enough basil for pesto, and lots of beans. So many that they overflowed the basket so I used my head, err hat to provide more space to gather produce.

    One of the pepper plants was adorned with a colorful ladybug, and the basil with a little emerald green beetle about the same size.

    Two quarter pints made without cheese to freeze, two with cheese so I could share with daughter along with a bag of beans. As her kids weren’t home at the time we went by, I got to see granddaughter’s garden that I helped plan last spring. I took enough bean seed for them to do a fall planting, we should still have enough days for them to get a harvest. Daughter showed me the plan they have to double it’s size this fall. I love that grand daughter, her Mom, and brother are having success and enjoying growing and preserving their own food.

    The bag of beans I kept will be blanched for the freezer and some for dinner tonight. The jalapenos were quick brined and added to the other 3 quarts that had already been done; the fresh basil washed and made into pesto with some of garlic I grew, some pine nuts that I toasted in a skillet; the tomatoes will become pizza sauce soon. As the Thai peppers continue to ripen red, they will be strung to dry for cooking and for crushed red peppers.

    The reuseable canning lids are not a quick ship, but hopefully will arrive before I need them. I did find 8 regular mouth lids that are new, so enough to can a batch of pizza sauce. Tomatillos will be gathered and frozen until there are enough to make more salsa, simmer sauce, or tomatillo jalapeno jam. And I am still watching the grapes, hoping for enough to make a batch of grape jelly. I never picked enough wild berries to make jam. The hay guys don’t get as close to the patches as I do when I am bush hogging, so getting to the patches required going through waist high weeds and I didn’t want to deal with the ticks.

    The shelves and freezer are filling, the fall peas are sprouted and will soon need trellises, still no carrots up, the spinach is sprouting and will be transplanted when they are larger. The garden has been successful and easier to care for this year, but I am still dealing with weeds in the paths, probably because of the old hay as mulch, but fairly easy to pull. The citric acid weed killer is worthless and smells bad, so I just spend some time each time I go out pulling them and adding them to the compost pile.

    The flowers are faded, the season of daylilies, iris, and coreopsis over. There are still zinneas and calendula. The deck pots were not good flower choices this year and have never looked good. The trees are not changing colors yet, except for Tree of Heaven, the invasive weed tree, but the leaves are getting dull and faded. I don’t know if all the rain will make for a colorful Autumn or not.

  • Minor roadblock

    Day before yesterday, after dinner, the tomatillos were finely chopped, onion, garlic, jalapenos, lime juice, salt, chili flakes added to a pot to make the simmer sauce. The recipe says it makes 2 half pint jars and I was doubling it, but it looked to me like it was going to make at least 5 or 6 half pint jars after it cooked down. Because it was a small quantity canning, instead of the big canner, I just pulled out the largest stockpot that had one of the deep strainer inserts and started heating up the jars and water. Grabbed the box of lids and a hand full of rings and started setting up. When I opened the box of lids, there were only 4 left, scrabbling through the basket, there were wide mouth ones still boxed, but no more regular mouthed ones. We turned everything off and drove down to the village store, they always have canning supplies. Well, they didn’t and said they can’t get them. Generally when I can, I write in marker on the lid, the contents and date made after they have cooled, and I save a few used lids to use on jars of leftovers or ones going in the freezer as they don’t have to seal. The drawer of used lids had three that weren’t written on, maybe I hadn’t canned with them. I marked those three lids and used them, the recipe had made 6 half pints and 1 quarter pint jar. I figured if for some reason they didn’t seal, I would know which three jars they were and just stick them in the freezer.

    All 7 jars firmly sealed, but I was left with the issue of not being able to get lids. The grocer in town doesn’t have any, the village store doesn’t have any, I won’t go to a big box store in these times. About a decade ago, I bought reusable canning lids and wasn’t very happy with them so I sold them, but hoping they have improved, a went online and purchased a few dozen to have on hand. I still have wide mouth lids, but don’t can much with them.

    Late yesterday afternoon as I was making dinner plans, I realized that the window sill full of tomatoes either needed to be frozen or used, so I scored the blossom ends and poured boiling water over them and set about to make pasta sauce. There was an eggplant in the refrigerator and an 8 oz container of fresh mozzarella, so eggplant Parmesan seemed like a good dinner option. The tomatoes were peeled and chopped, the oregano I picked a couple of days ago, a handful of drying basil leaves, a bit of fresh Thyme and Rosemary, some onion and garlic and all set to simmer while I prepared the eggplant for the oven. A slightly drained ladle of the chunky sauce was put in the bottom of the baking pan and while the sauce continued to simmer down, the eggplant baked and a pot of water boiled for Cappelini, a salad made, vinaigrette mixed and dinner was ready. The extra sauce was put in widemouth pint jars with plenty of headroom to expand, lidded and put in the refrigerator overnight to cool down. This morning, they were added to the supply of pasta sauce already in the freezer. I would prefer to make enough to can at one time, but the tomatoes aren’t coming in fast enough for that and there are no lids. With the chest freezer in the basement and the refrigerator freezer, I will just freeze jars this year.

    When the reuseable lids arrive in the mail, I will can more pizza sauce with the next batch of tomatoes and have lids for Asian pear marmalade later in the fall, more tomatillo sauce, and applesauce if the deer don’t get all the apples. They have eaten the lower branch tips and all of the apples they can reach. They don’t mess with the Asian pears though.

    The garden is providing fresh beans again, a bag shared with daughter who couldn’t find seed for a second planting. I will pick them again today or tomorrow and blanch another batch for the freezer. I am always thankful for whatever the garden gives. The more I freeze and can, the fewer groceries I need to buy shipped in from parts unknown during the off season. I started a dozen spinach plants indoors since it is slow to germinate and the weeds are quick to germinate in the heat and rain, I want to be able to find it when it is planted outside. If we don’t have an early frost, we should have beans, peas, carrots, spinach, maybe a few kale plants to carry us into the cooler weather. There are a few more ears of corn forming, I hope they are more developed than the 4 that were from the first two surviving plants. I don’t think planting sweet corn is worth my time when we don’t care for it frozen and I can purchase it 2 for $1 or $1.50 during the season. Maybe I will return to planting popcorn next year. We will have to purchase our pumpkin for pies this year, every time I planted seed this spring, something ate the small plants before they were more than 4 or 5 leaves in size. Last year, the 3 plants nearly overtook the garden.

  • Conundrum

    With various businesses closed or on appointment only basis, I have met a snag. My Driver’s License has to be renewed by my birthday in November, but the DMV requires an appointment. I would renew online, but the email I received indicated that I couldn’t this year. As a senior citizen, I would of course prefer to renew online, but since that isn’t an option, I looked into scheduling an appointment. The earliest appointment I could get was November 2, three months away. By then we may be in total lock down again. Under the current circumstances, a one or two year renewal online would be a compromise. I don’t know what will happen if they go back to Phase 1 and are totally closed down again. I guess if that happens they will either have to have a grace period or allow online renewal.

    Yesterday it rained most of the day and again today, so gardening isn’t getting much attention. I did get carrots planted and had already gotten peas planted. I still need to get some spinach in if it will stop long enough to work a patch of soil. Each trip to the garden ends up with an armload (or basket if I remember) of produce. The cucumbers are still producing, but not in the quantity as before I pruned them. Some corn has matured, but the ears are a joke, about half formed. Tomatoes are ripening and peppers are forming. The Thai and Seranos have to ripen to red before I will harvest them. The jalapenos are being quick brined still and stored in the refrigerator. Most of the shelves in the refrigerator will end up with ferments and pickled peppers and cucumbers. With just the two of us, the door holds the condiments and cheese, the three drawers most of the rest of the food, so the shelves can be used for the pickles and flours.

    One more harvest of tomatillos and I will have enough to make a batch of simmer sauce. I modify the recipe to add some jalapenos to it to give it more kick.

    We got up early this morning to get to the Farmers Market before the crowds, our routine since we started going back to the market is to go there first, then go somewhere to get a bagel or drive through breakfast to eat in the car. The early market means more selection as well as smaller crowds. It is safer to shop there rather than the grocer, it is outdoors, number of people in the market regulated, and masks are required. I only saw a few people wearing them improperly under their nose. I have a couple of vendors that I head straight for, to get cheese and butter, meat if on the weekly list, produce if I need something different than the garden is supplying, and finally bagels, then out the gate. I miss staying and chatting with my vendor friends and shopping friends, but I can be in and out in under 10 minutes and everyone is using touch free debit card payment. As I was headed from cheese to meat today, I saw figs. I love figs, but my little fig tree didn’t produce this year, so I bought two little cartons, about 9-10 ounces total. I ate one fresh, but chopped the rest and made a tiny canning of fig preserves. It only made 3 quarter pints. If they have some next week still, I might get more and make another small batch. It doesn’t take long, 45 minutes chopping and sitting until the sugar is dissolved, about 10 minutes cooking, and 15 minutes in the water bath.

    The grapes still aren’t ripening and the chickens discovered them. I will have to put a temporary fence around the vines until they ripen or I won’t have any.

    Yesterday while it rained, I pulled out the sewing machine again and cut and sewed 6 larger masks for hubby. He had two others that he likes to wear, but with his beard, they didn’t provide good coverage, so I added a panel to the bottom of them to bring them down under his chin as well. He now has 8 that I feel are large enough to make him safer when we are walking or going to a drive through for food occasionally. Beginning a day or two ago, the university started a 10 day move in process for students. Students living on campus have to be tested for COVID prior to moving in, but that means that the population of town will explode now. It will not be as safe for us to do our own shopping unless we can get curbside delivery. Hopefully, early Farmers Market runs will still feel safe.

    Stay safe everyone. With schools opening and flu season approaching, I think we will return to feeling totally isolated. The statistics that show total cases doesn’t tell us current cases, so you don’t really know how bad it is where you live.

  • Tomato Time

    I went out this morning to plant fall peas and there were more tomatoes. Mostly slicers this time. It was time to start processing them. The first to ripen were Amish paste tomatoes and I have been coring them and popping them in a big bag in the freezer until there were enough to bother with firing up the canner and heating up the kitchen with a stock pot. The kitchen window sill was full of ones that hadn’t been frozen. The frozen ones were dumped in a sink of tepid water, the fresh ones were scored on the blossom end and had boiling water dumped over them. While they cooled, the frozen ones were peeled, chopped and put in a stock pot. Then the fresh ones were also peeled and chopped. The whole mess seasoned with salt, herbs, and citric acid and cooked down to pizza sauce consistency. Seven half pints were canned and all sealed, and there was enough left over to fill a 4 ounce jar that will go in the freezer for the next pizza night. A half pint jar makes 2 or 3 pizzas for the two of us and what is left in the jar is frozen until needed again. I will have another batch to do when there are enough so we have enough for our pizzas in the coming months.

    This was the first non pickle canning session of the year. My memory photo of today is of ripe grapes that were about to become jelly, but the grapes aren’t ripe yet this year. The refrigerator is filling with quick brined and fermented pickled cucumbers, and quick brined pickled jalapenos, fermented sauerkraut and dilly beans. The canning shelves still have some of last year’s applesauce and this year’s canned Bread and Butter pickles, and Garlic Dill pickles. Tonight, the pizza sauce will join them. The freezer has pasta sauce, green beans, and peas. The storage area of the basement has onions and potatoes, and the garlic braid and a basket of drying basil are in the kitchen.

    There are enough frozen tomatillos to make about 3 half pints of simmer sauce, but I will wait until there is enough for 6 or 7, then another canning session will be held. I hope there are enough tomatillos to do that and also a small batch of tomatillo/jalapeno jam. The simmer sauce can be used as salsa or over meat or veggies. The Tomatillo/jalapeno jam can be used like pepper jelly on cream cheese with crackers or as a condiment on a Charcuterie board.

    The sunflowers are great at attracting native bees and the hummingbirds. The bees gather pollen on their legs until it looks like they can’t possibly fly.

    Thunder is rumbling up the river. We had heavy rain showers yesterday afternoon here, but went in after dinner to walk the rail grade last evening and it was dry there. The forecast looks like this will be the norm again for a while, but next week is much cooler daytime temperatures.

    Stay safe everyone.

  • They Fixed It

    VDOT actually came out yesterday morning and dug out the ditch and culvert. I didn’t climb down in the ditch to see how far into the culvert they cleared, but hopefully far enough that when it starts raining again later this week, the water will run under the driveway, not down it. They didn’t rebuild my mini berm across the top, I may take a load of watermelon sized rocks up there and make the base with them, then pile some soil and gravel over and behind it. That also help redirect the flow off of our driveway.

    The Big Bad Harley is still in the shop in the city. Yesterday hubby checked on the repair and they are still awaiting the mirror.

    Yesterday’s gardening and harvesting efforts produced more cucumbers even though I had pruned them severely, they are still provided a few more each day. Another half gallon of Turmeric Dill Quick Brine pickles was made this morning and is cooling on the counter enough to put in the refrigerator without breaking the glass shelf.

    About a month or more ago, I fell prey to an ad on Instagram and foolishly ordered the product without carefully checking out the vendor. It wasn’t expensive, under $20, paid for through PayPal so the vendor didn’t get my credit card info. Yes, it was another Chinese company and after waiting forever, the product came and it was a “bait and switch” situation, not what I had ordered. An email to the vendor produced a reply obviously from a non native English speaker whose response was, I see you have filed a complaint with PayPal (I had not, yet), but basically said, I got what I ordered. It clearly was not. So I did file a dispute with PayPal, but of course, the original item is nowhere to be found in an ad now (so no screen shot and the confirmation email doesn’t specify the item), so it is my word against theirs. Yesterday, I received an email from PayPal saying they needed for me to file a police report and send them a copy. Our little county sheriff’s department would laugh me to the curb for filing a police report over a $20 claim to a Chinese company who has probably already changed their name. I told PayPal that and that I had learned two lessons, 1) not to order from a Chinese company, 2) not to pay for goods with PayPal. The vendor will win this one, a pure scam because PayPal will rule in favor of the dishonest vendor. I had just finished dealing with this when hubby because a rewards debit card he has awaiting but still had not come for three weeks that would be used to help defray the cost of the Harley repair, called the credit card company. These rewards can only be spent in the Harley shop for goods or services. The credit card company said they sent it digitally though he had specifically asked for a card because of difficulty using the digital reward at the shop once before. I went from the frustration of dealing with PayPal to the frustration of finding the digital reward email in his Spam folder, trying to help him log on to his HD site to find his password had expired and we needed the old password to create a new one, but the one he had written down didn’t work. A trip through the lost password, reset password route, finally got us to the reward which we were able to print as a pdf, but by then, I was snapping at everything he said, probably would have taken his head off for even saying thank you. Because his riding days are numbered, he isn’t using that card now, he is back to using our joint card that has cash rewards.

    Though the mail did not bring his reward card, it did bring another new to me Jenkins Turkish spindle. It is a tiny Black and White Ebony Kuchulu, the ones that are only about 2.5″ in diameter, but perfect for toting in my bag in a little tea tin to protect it so I always have a spindle and fiber with me.

    Here it is with the Kingwood Finch (about 4″ diameter) on the left and the Chechen wood Kuchulu and Olive Finch to the right. I love these spindles and the way they spin.

    The young farmers came over yesterday right after lunch and got the hay baled and hauled off to the farm for winter feed for their cattle. It was a good first cut, they got 84 large round bales, plus three shaggy half bales, one of which they left for my use up by the coop. Usually the first cutting is down, baled, and moved by the end of the first week of July. All of the equipment is gone except for an old hay rake. They will have to ride one of the tractors back over with no attachment to pick it up. The upper field they did first is already a foot high and the stickweed (Yellow Crownbeard) is thick this year. It is such an invasive broadleaf weed. I sprayed some of it around the yard hydrant with the Citric acid spray and it didn’t touch it. The only fields that aren’t thick with it around here are fields that are sprayed with 2,4-d or ones that are sprayed with Round Up and seeded with grain or corn. We are going to have to get a bush hog again soon and I will resume mid summer and late fall mowing to keep it from going to seed. That doesn’t kill it, but it does help control it some. Even without reseeding, Yellow Crownbeard is a perennial that grows out from a rhizome crown and continues to spread outward. It has gotten worse each year we have owned this farm.

    Stay safe everyone. This spring and summer have passed in a blur or what day is it questions. With little outside contact, I am ever grateful when one of our kids starts a stream of text messages about kids, gardens, or cooking. Not being able to see them, hug them, visit with them has been the hardest. Daughter will come by once in a while with her kids and we social distance, masked in the yard and that helps some. Last Christmas, she asked for her kids to be given activities with relatives rather than physical gifts and as a result, most all of their gifts have had to be cancelled, not just ours, but ones scheduled by daughter and the other grandparents. It was such a good idea at the time, but little did we know that three months later, we would all be in social isolation.

  • Morning in the Garden

    The morning started off cool and foggy as most late summer morning do. After routine chores, I moved on to the garden, intent on getting it ready for some fall garden plantings. Armed with a spade, cordless drill, and some outdoor worthy screws, I did some more path weeding and tackled rebuilding the onion/garlic bed from early summer, the one that had literally burst it’s seams.

    • Garden box

    The box was put back together in the manner of the ones I repaired late last winter and early spring, placing the corner posts inside and attaching the boards to the outside of them instead of using the grooves that fail. It was moved uphill slightly to align it with the one next to it. The third one in the row is even farther uphill and when it is no longer growing, it will be shifted slightly down hill. Once they are aligned, I am going to install some of the long boards from the old deck to make a long bed instead of three smaller boxes and fill the paths between them. The thin cedar boards are not holding up and will soon rot away. The asparagus bed, you can see above the middle box is not in a box, but is bracketed on each end by one, so long boards will be used to create another long bed there once the asparagus ferns are cut back for winter. Some asparagus have escaped the original bed, so those crowns will be dug and moved back into the bed, knowing that it will stunt them for a couple of years. After repair and re-leveling, the bed was fed with some of the fermented comfrey and some of the comfrey tea. By the time some weeding had been done and the box rebuilt, the fog had burned off and the temperature already heading for the 90 degree mark, the prediction for the day. When it cools off this evening, I will move a barrow of compost over to it, dig it in and plant fall peas. Over the next couple of days, the longer bed where the mint had been planted will get the box made for it, compost added, and some other fall veggies planted. Later in the week there are rain showers expected and cooler, wetter weather next week which will be good for getting the seed started. The garlic will be planted where the first planting of beans grew and where the tomatillos are at the back of the box. When the tomatillos die back, that box will receive a load of compost and await the arrival of the garlic order that will come late fall.

    For now, gardening is limited to early morning and late afternoon as it is too hot in the middle of the day to do anything physical outside.

    This sunflower is a volunteer that came up by the side garage door. For days the bud looked like Audrey 2 from Little Shop of Horrors, but yesterday it bloomed. It isn’t the best location for a sunflower, but is is fairly short and thin stemmed, so it will stay and bloom.

    After all the wet we had, the past few days have been very hot and dry, the new walled garden had to be watered for a couple of hours yesterday. Most of the plants that I transplanted to that garden survived. The purple Echinacea that I moved from a pot where it had been started from seed did not survive the move. It is too late to start it again, but there are two plants in front of the volunteer sunflower and one of them may be moved when it isn’t so hot out. About the time the garlic goes in the ground, I will plant some Baptisia seed that has to freeze before it will germinate. It’s blue flowers will look lovely in the bed with the purple and yellows of the other flowers there.

    Stay safe everyone.

  • A morning surprise

    I get up shortly after the sky lightens in the morning and go about my morning routine of personal hygiene, letting the pups out and preparing their food while they are out, heating the kettle to make a pot of tea I will drink iced during the day and to make my morning pour over mug of coffee, letting the hens out to a morning treat, and hanging the bird feeder. Once that is all done, I sit with my breakfast and a book or podcast. This morning, I had finished that and moved up to my chair to spin and post an update on the spinning challenge and the earth moved. There was a 5.1 earthquake about 100 miles almost due south of us. That is the second quake we have felt since moving here, things rattle and it is over, wondering what just happened. It was subtle enough here that it didn’t even wake hubby.

    My spinning update had me clearing all three spindles last night and this morning. Everything was plied or wound into ply balls and two spindles were started with more fiber. One spindle is sitting idle for now. For the challenge, we spin a minimum of 25 grams during the month. We get extra credit if the fiber is a rare breed and as the challengers are worldwide, the rare breed list varies with the U.S. participants using the Livestock Conservancy list that is also used for the Shave ‘Em to Save ‘Em challenge that I completed last year. As it turns out, all of the fiber that I was spinning qualifies as two were Shetland and one was Tunis.

    The two Shetland fibers are blended with silk and that wouldn’t count for the Livestock Conservancy challenge, but does count for this, however when I asked, initially I was told it has to be pure or blended with another rare breed, so I had bought the Tunis fiber, the blue above. The teal is Gray Shetland and silk dyed, and the purple ply ball is Shetland and silk that is in the bowl with shades from ruby red to dark purple.

    We went in to take a walk on the railgrade trail and there were so many people out, most not wearing masks and many disregarding social distancing, walking three abreast on the trail. We drop into single file when we pass someone, but few others bother. It was brutally hot again, about 90 f (32+ c), but dry. Fortunately, most of the section we walked is in the shade of the tree canopy.

    Once home, since I was already hot and sweaty, I resolved to get some garden work done and see what I could harvest. The long shoots on the grapevine that are not bearing fruit were pruned back to the confines of the arbor posts. About half of the garden was weeded, sunflowers cut for the house, and peppers, cucumbers, and tomatoes picked and brought in. Soon there will be beans again.

    To give you some perspective on how sloped my garden plot is, the two tall sunflowers are both 9 feet tall, I measured them today.

    When we moved here, there was a Korean restaurant in the next little town to the west. She has since retired and sold it to a BBQ place. Another Korean restaurant was supposed to open in Blacksburg, but the pandemic closing has halted that. I don’t know whether it will ever open there. Son 1 recently posted that they have started doing Korean BBQ and Chinese Hot Pot at home since going to a restaurant isn’t an option now. That inspired me to try a Korean meal. We will be having Pork Bulgogi bowls with steamed rice tonight. I’m sure it won’t be as good as Connie’s, but at least it will be different. I’ll let you know if it is repeatable.

  • Week’s End

    The grass is knee deep. It is still hot. Thunderstorms are the norm. Our riding mower has a flat tire again and needs fuel, but also for the grass to dry enough to safely mow it.

    The garden has loved the rain, but the tomatoes are slow to ripen this year. My logs and pictures of past years show jams and sauces canned by now, but this year no berries were picked, I have just finally gotten enough tomatillos to make a two half pint recipe of simmer sauce. To do that, I will have to use one of the smaller stock pots for the waterbath as I’m not going to heat up the giant one for two half pints. I may just keep freezing them until there are enough to make the task worth while. Even with the cucumber pruning, I harvested 3 more yesterday and saw many more gherkin sized ones that will be large enough to pick in a couple of days. It is time to get out and work a couple of beds for some fall veggies. The potato bed is clear but needs compost, the bed where the first beans were is clear on half of it, the tomatillos are in the other half, but it too needs compost.

    My spinning has slowed some, I have been reading Appalachian historical fiction, starting with “The Bookwoman of Troublesome Creek,” then on to “The Giver of Stars.” Both books based on the Pack Horse Libraries in Kentucky. Those two books were holds from the local library. I am on to “A Parchment of Leaves” on loan from a friend.

    Yesterday’s mail has both a new fiber I had ordered, Merino/Baby Camel/Silk and a new to me tiny spindle. The tiny Jenkins Kuchulu spindles are very travel friendly and because of their petite size, I can use them in the car when sitting somewhere for an appointment, caught behind traffic or an accident, or to just have when there is a period of time that I am idle.

    None of my spindles are large, the left and middle ones are only 4″ diameter, the smaller one on the far right is only 2 1/2.” The blue ply ball is 28 grams. It will continue to grow, but the red will remain in individual turtles until I decide how it will be plied.

    We managed a walk on the rail grade today, the sole mask wearers (except one young woman with a bandana). Today, tomorrow, Sunday, and Monday are the only window I see for the next 10 days to finish getting our first mowing of hay down and baled. No one is here working, so I don’t think it is going to happen.

    Pretty Sunflowers, a couple of them are 10′ tall. Soon it will be time to cut and dry heads for the seed.

    I wear a mask to be part of the solution, not part of the problem. Please wear yours too.

  • He got out

    The forecast is for 85% chance of rain today and was low yesterday until late afternoon, so the Big Bad HD was ridden to the city yesterday for it’s annual servicing and inspection. My efforts to repair the driveway were successful enough that he got the bike up the gravel driveway, on to the gravel road, and safely on the hardtop. I followed along in my car to bring him home as the bike was being left until service and a couple replacement parts that had to be ordered come in for installation. The bike had a broken rearview mirror on the left side and the left tail light was out, so I tried to stay close enough to prevent someone from getting between us, but far enough back to not crowd him in case of a problem. Only twice did another vehicle get between us.

    The number of COVID cases are much higher in the city and we saw a much better compliance with mask wearing, except at the Harley dealership. I did not see a single mask on a front end employee through the windows and not a customer going in or coming out wearing one. Hubby kept his helmet on with the face shield down until he was back to the car where he donned a mask. You know you have been confined too long when a trip to the city staying in the car followed by carry out from “The Weiner Stand” is an exciting day.

    Early in the week, after yet another big basket of cucumbers were harvested, instead of pulling the vines, I pruned them sharply to slow down the volume of fruits being harvested. I still want some fresh cucumbers for salad, but I am pickled out. Day before yesterday, another batch of spicy Bread and Butter pickles were salted and left to sit and weep for the day, another quart of fermented dill spears started. That evening, the Bread and Butters were finished and canned, having wisely started the water bath to heat up while I was preparing dinner. DIL is excited that if we can pass in the night somewhere, sometime, she will get a new flat of pickles for her shelves. The refrigerator is full here with quick brines and ferments of pickles, beans, and kraut. I am seriously considering looking for a dorm size refrigerator to put in the basement, just for those items. I am just starting on pickling the jalapenos and if history is followed, there will be 8 to 10 quarts of them before the first frost. I may can some so they are shelf stable. I have had to purchase 3 quart cans of pickled jalapenos for hubby as we ran out of last year’s before more were ready.

    They do make a pretty presentation.

    I am jealous of Son1 and DIL’s garden. This spring, their first in their new house, they build several long raised beds and heavily mulched the paths and their garden is gorgeous from the photos I have seen. Their back yard is flat. Since many of my cedar boxes, including ones I restructured this past winter and spring are rotting away, I am thinking about reusing some of the old deck materials to make 4 by 16′ beds which will be fairly easy as most rows are either a series of 4 X 4′ boxes or a 4 X 8′ box and a 4 x 4′ box. This will eliminate the down hill paths and perhaps slow the downhill run off. If I do this, I will invest in a load of mulch to put down in the paths after first putting down another layer of cardboard. The old hay I currently use always has some grasses that sprout in the paths, even with cardboard. With the new walled garden bed, I will not be using the plastic half barrels in the back, so I think I will replant the raspberries in them as the bottoms of the wooden ones have rotted out. If I move them while transplanting, I can extend the blueberry bed another 4 to 8 feet and add more blueberry bushes.

    Each day, some time is spent on the spindles, spinning the two fibers currently being spun into yarn. The two make a vibrant bowl of color by my chair.

    I recently purchased another smaller spindle from someone and the tracking says it is out for delivery. The one I bought is a better size to carry with me in a small tea tin with a bit of fiber to have when we are sitting behind roadwork or an accident as happened last weekend, or when I am passenger in the car headed in to town to pick up curbside groceries from the Eats, our natural food store.

    Stay safe everyone.

  • Non-venomous, still not welcome

    My Facebook memory from this morning was the 6 foot black rat snake that I extracted from my chicken coop exactly a year ago to the amazement of my then 14 year old grandson. Then about 5 weeks ago, another about 5 foot one from the coop, and last night just as a thunderstorm was beginning, I went over to lock up the hens who had wisely gone into the coop to find another 6 footer lounging on the outside of the coop, right at waist height. I walked past it in the deepening gloom without seeing it and spotted it when I came back out. Another 5 gallon bucket with lid grabbed, a call into the house for hubby to put on shoes and grab keys.

    July 27, 2019; June 22, 2020, July 26, 2020

    When I grabbed the one last night, it wrapped it’s tail around the gate handle that I use to secure the chicken run gate closed and was so strong that it almost pulled it’s head from my grasp. It was stretched out on the trim board above the handle it’s head half way down the length of the coop and it’s tail on the trim piece behind that fiberglass post.

    I don’t kill them, but I don’t want them in my coop, eating eggs, feed, or babies when there are any, so they are put in a lidded 5 gallon bucket and taken away from the farm. The first two were dropped off in the wood about a half mile from home. This one was taken two miles away and dumped. I have to admit, that I never handled a snake before these three except for twice. Once when I took a small, 2 foot Hognose snake into my classroom from the adjoining classroom to show one of my Biology classes, the second time to feel, but not hold a python. Snake skin is dry, cool, and smooth, they are not slimy like some people think. They are well muscled and you can feel the muscle movement when they coil or try to.

    Hubby is not a fan. He would prefer that they stay in the woods well away from us. When we bought a house in Virginia Beach when our children were young, the air handler was in the ceiling above the family room. The first time I went up to change the filter as it was a crawl on your hands and knees to get to it fit, I found several snake skins. Later that summer, a black rat snake crawled out of the hole in the brick where the condenser tube ran and he commented that if the snake was found in the house, he was moving out. Last night, he was taking the picture above and afterward, I lowered the snake in the bucket at my feet with the lid in my right hand. That snake did not want to be in that bucket and before I could get the lid firmly on, it tried to escape, in the direction of hubby who was standing back about 6 feet with the camera. I caught the snake and secured it, but his reaction before I did was priceless. I thought he had learned to fly, he jumped back so fast and so high (he says this is an exageration).

    They have their place, eating rodents, but their place is not in my coop.

    It did rain for a little while last evening and this morning, the farm was shrouded in fog. By the time the chores were done, the fog had lifted except at the tops of the trees and the mountain tops.

    It was very pretty sitting on the porch with my breakfast and coffee watching it shift and having the territorial little Hummingbirds fly around through the covered porch chasing each other off.

    The fog mist had settled on the asparagus ferns in the garden and they glittered like they were covered with thousands of tiny diamonds this morning.

    The row of sunflowers are producing more blooms each day, bronze, lemon yellow, and Hopi dye seed varieties. Non of the wild Kansas sunflower seed that my sister sent produced plants this year.

    It is going to be another hot and humid day, Roanoke, the nearest city has broken their weather history for the most consecutive days above 90 degrees f. It has gotten that hot here a few times in the past months, but mostly hovering in the upper 80’s. We await the mobile vet to check out the big guy and to administer vaccines possibly and do heartworm tests if the pups cooperate. The visit will be socially distanced on the front porch.

    Stay safe, wear your mask. Let’s beat this virus.