Monthly Archives: August 2015

The Little Store That Couldn’t

This post is for Winnie, who asked recently for an update on the status of our little store that moved home to my farm.

As it turns out, there’s a lot of behind-the-scenes work we’re doing before we get to the store. The store will eventually have a new roof that includes two cute little carports on each end (farm truck in one, Shasta trailer parked in the other, fully hooked up to power/water/electric) and a rocking-chair front porch. Inside will be a community bathroom, retro kitchen, and washer/dryer for farmstay guests.

bed-breakfast_6622

But first, what’s that peeking out from behind?

bed-breakfast_6621

Why, it’s my Airstream! She’s found a permanent home beneath her own carport, complete with concrete pad and water/sewer/electric hookups. When I took these photos, I’d just planted a “dryland pasture grass mix,” and since then, her new yard is green and lush. Winnie, she has a very old homestead apple tree right outside her door, as well as lots of indigenous plum trees in her new yard.

bed-breakfast_6617

The next few pics show all the work being done to essentially take apart and naturalize what we’ve always called our “upper garden,” which is located beside the little store. We’re taking out the deer fence and removing all the black felt and netting we had throughout for weed control in our large strawberry bed and raspberry patch.

bed-breakfast_6612

bed-breakfast_6614

bed-breakfast_6616

Our strawberry patch has been dramatically downsized to these two new raised beds in our “lower garden.” (The large strawberry patch was destroyed this spring when we had to reroute our sewer, water, and electrical lines.) In the distance, you can see a wall of tomatoes. We’re growing a market-garden patch of heirloom black cherry tomatoes to sell in town, and they’re just starting to come on. This whole patch was grown from seeds I saved from one little tomato I bought two summers ago. The first year, I grew a number of plants from the seeds of that one tomato, then I saved lots of seeds and offered them to my readers. I sent out around 80 envelopes full of seed.

bed-breakfast_6623

photo-of-the-day

farm-romance-6282

Today’s Recipe: Honey Graham Crackers

Today’s double-the-fun recipe is part 2-of-2 on how to make your very own homemade s’mores—and is a companion to the homemade marshmallows from Glamping with MaryJane.

For those of you who weren’t with us last week, we learned how to make fluffy Homemade Marshmallows.

Today, we gather up molasses and coconut to make homemade graham crackers. Aren’t your friends going to be i-m-p-r-e-s-s-e-d when they get a taste of the real thing?

Continue reading

Hear Ye!

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Shannon Hudson!!!

Shannon Hudson (hudsonsinaf, #5349) has received a certificate of achievement in Garden Gate for earning a Beginner, Intermediate & Expert Level Putting Away for Winter Merit Badge!

““For the Beginner badge, my oldest daughter and I froze strawberries, tomatoes, and most recently, blueberries. The strawberries and blueberries we freeze on trays individually first, and then place in freezer bags. The tomatoes we wash off, and then just put them in the freezer in a container. I also shared this information on my Henhouse.

We enjoy frozen produce, especially fruit. With the summers being so excruciatingly hot, pulling frozen fruit out to eat, or for smoothies, is extremely refreshing.

For my Intermediate badge, I dehydrated tomatoes, peppers (both sweet and hot) and multiple types of herbs. I also investigated different methods for drying produce. We generally use a dehydrator, though some of my herbs, I air dried. You can also sun dry, oven dry, or microwave dry. For my family, I made spaghetti, using frozen tomatoes, with dehydrated peppers and herbs.

Making spaghetti sauce is one of our favorite ways of using frozen tomatoes. When I pull them out of the freezer, I place them in a colander. As they thaw, a lot of the excess fluid drains out, this reduces the cooking time for the sauce.

For the Expert badge, I investigated the different methods for canning food – there is oven canning (I haven’t tried this one yet!), water bath canning, and pressure canning. We have canned tomatoes, fruit products (sauces, preserves, jams, syrups, pie filling, and just sliced fruits), dried beans, green beans, and broths. I also made some beef jerky in my dehydrator using grass fed brisket, as well as sharing about canning with the Henhouse.

For the dish using foods I had preserved, we made chili. I used both frozen and canned tomatoes, canned kidney beans, dehydrated peppers, and dehydrated herbs. It turned out scrumptious. I really want to try my hand at oven canning… I would like to learn to make gluten free pasta, that I dehydrate, and then oven can. Still working on this one though.”

photo-of-the-day

farm-romance_5767

Lace Gardens

I mentioned “gardens in lace” in my space salad post, promising to tell you more.

So …

Believe your eyes.

Those are pics of LACE garden fences.

Yup, lace.

Like a dream come true, right? Doily heaven.

This artistic installment, a collaboration between Swiss landscape architect Anouk Vogel and creative design company De Makers Van, appeared in Amsterdam a few years ago, transforming the courtyard of a city housing block into an ethereal garden of white flowers and lace. It’s no surprise that the location has become a popular spot for wedding photos.

Little did I know …

  1. A) There is a flourishing lace fencing movement, mostly in Europe to date.
  2. B) Lace fencing is not only pretty, it’s pretty big business in places like Belgium and the Netherlands.

Well, now that I know, I hope the trend catches on here in the U.S. Leading the way is the Philadelphia University Design Center, which commissioned De Makers Van to craft a fence segment for their 2009 Lace in Translation exhibition.

Photo courtesy of the Philadelphia University Design Center via Facebook.com/designcenter

Mind you, this “lace” isn’t exactly what it appears to be. If you’re an old-school fabric fanatic like me, you’re thinking needle, cutwork, crochet … but, no.

Photo courtesy of the Philadelphia University Design Center via Facebook.com/designcenter

Rather than stitching thread to form a fence or weaving into an existing chain-link fence, De Makers Van’s creations are actually crafted using mysterious high-end galvanized metal wire that is “knitted” (don’t ask me how) to create lovely—and deceptively dainty—illusions of lace.

Look closely at this fence in Belgium:

Photo courtesy of the Philadelphia University Design Center via Facebook.com/designcenter

Remarkable, isn’t it? There are several more photos of fabulous fences here.

“In our projects, we often combine the sensitive and the small with the powerful, large, and industrial,” explains the De Makers Van team. “Fencing is a sign of how we have modified and cultivated our environment. Like brambles, fences are rising rampantly around us. What would happen if a patch of embroidered wire would meet with, and continue as, an industrial fence? Hostility versus kindness, industrial versus craft.”

A sound artistic sentiment, but I still want one for my garden, don’t you?

Until lace fencing goes mainstream, we may simply have to content ourselves with outbursts of crochet, knitting, and weaving to give our fences festive flair. I’m picturing something along the inspiring lines of Brooklyn yarn bomber London Kaye’s fleeting installments of urban joy:

What a wonderful way to give our yards and gardens a bit of flair all year round.

photo-of-the-day

farm-romance-5804

Space Gardens

Gardens in buckets,

Gardens in lace,

Gardens on rooftops …

Gardens in space?

Captain Kirk never dared to dream such succulence.

Nevertheless, it’s not science fiction.

On August 10, astronauts at the International Space Station ate fresh food grown in space for the very first time. In a collapsible and expandable Veggie Unit dubbed Lada, the astronaut gardeners grew a real, live crop of red romaine lettuce out there among the stars, and the taste test was documented in live-stream fashion:

It turns out that growing veggies in space is not as easy as it is on Earth, what with the soil-free and sun-starved spaceship environs. Even so, astronaut Scott Kelly sowed a smattering of lettuce seeds on a fabricated “seed pillow” in early July, illuminated them with multicolored LED lights, and harvested leaves a month later.

Sure, it’s a little avant-garde in the realm of gardening, but it sure beats the Jetson’s Meal-o-Matic fare.

Image courtesy of Mike Licht via Flickr

Driven by more than mere curiosity (and serious cravings for fresh salad), NASA is experimenting with space-grown food in hopes that it might aid astronauts in extended expeditions through the galaxy.

Watch out, Mars, here we come.

Photo by Cmichel67 via Wikimedia Commons

P.S. If you’re “spacing” out and still wondering about the “gardens in lace” mentioned in line two, come back for tomorrow’s post!

photo-of-the-day

farm-romance_5689

photo-of-the-day

farm-romance_5698