It's almost hard to talk about spring today since it's "feels like" 76 out right now with a projected high of 84! Feels a bit more like summer. I've been very busy as there is so much to do on a farm in spring!
First a little farm update. I think we might have beavers...
Now, what I've been up to! My neighbor has some wonderful plant friends living on her property. Who could they be? Yummy nettles! I gathered a big bag of them and made some super tasty nettle soup. I don't remember where I got the recipe but it was onions, garlic, nettles, and potatoes cook and then blend. It was so very good. The best part is that she loathes them, so I can harvest all I want. Although I'm leaving plenty to seed next year's crop.
I planted a bunch of potatoes. That took a while, and I got my first calluses of the season.
|About 45 lbs.|
Yesterday I started fermenting a quart of mixed vegetables. I took the radishes I pulled while thinning and sliced them up with a few carrots and some green cabbage. Then I added a brine that was 2 T canning salt to 1 qt water.
I got this idea for a collar that will keep the veggies submerged in the brine from a Wild Fermentation. It works very well. I didn't use a shot glass to hold it down and just caught it on the shoulders of the jar instead.
|Cut quickly from an old milk jug.|
|I pushed it down so it caught on the shoulders of the jar later.|
I also canned 2 lbs of pickled garlic yesterday.
|Heads broken up ready for peeling.|
|Ready for the canner.|
|The morning after, sealed well.|
The garlic was processed in a hot water bath for 10 minutes and my Tattler lids sealed very nicely, like they almost always do (bad seals are usually my fault).
I have a couple more projects in the works, but I think this post is plenty long enough as is. I'll let you know how the pickles and ferment turn out in a week or so.