It’s mid-June” already! I’ll start with how the bees are doing for this week’s farm updates…
We opened up both hives this past Sunday and there were so many new bees. The Queens have really been busy laying eggs.
This gives me hope for another good honey harvest this year. But hell, it’s 2020, which means anything could go wrong – right?
Yesterday evening I made a big batch of vegetable soup for my work lunches. While the soup was simmering, I wandered through the yard picking wild garlic scapes and lambsquarters.
Of course I added the lovely “weeds” I harvested into my soup. I love finding “free” wild food, and you know it’s far more fresh and nutritious than anything you can find on the grocery shelves.
The weather has been amazing lately, except for a few chilly days here and there. And the pastures are lush and green.
I have to admit, I very much appreciated the few cooler days when it came time to put up some hay. Because normally, “hay day” always seems to occur on a hot, humid, 95° degree day. It’s basically a hellish-hot day of wringing the sweat out of your bra, cursing, drinking too much, and picking hay out of places on your body that hay should never be found.
I’ve been experimenting lately with a few small batch fermentation recipes. I can’t get enough of the crunchy dilled carrots and daikon radish. The dill pickles I made were so good that I can never go back to the store-bought pickles.
Speaking of fermenting…
Ever get the feeling your bread dough is watching you? ~A
Leave comments below ↓
