Picking the cucumbers and tomatoes is a daily task here. Every few days I pickle around 8 quarts of parade cucumbers and dehydrate, can, or cook down into a sauce, let's just say, enough tomatoes. The okra plants are shaded out by the tomatoes and are slim pickings, but I have pickled one pint. I also try and bake bread regularly and have been dehydrating, freezing, and making into ice cream, peaches I am given by Greene's produce. Right now, chick peas are cooking for hummus, a sugary cream mixture is cooling for peach ice cream, and tomatoes are waiting to be blanched and peeled. Yesterday, I tried my hand at homemade mayonnaise, and it turned out pretty good. Maybe a bit more vinegar and a little less garlic. A new movable chicken a-frame cage is in the works, which is very exciting. Pottery?
I am a solid three weeks behind schedule on the Hospice angels, but there is a glaze load cooling at the moment. It should be ready to unload by tomorrow morning. I hope much of it will be ready for the farmer's market Saturday morning.
Seeds saved from our dill plants.
Dill
Japanese climbing cucumber.
They have a short shelf life, but are in my opinion, more flavorful than the parade cucumbers I grow and pickle.
Harvested grain (maybe barley?) from chicken scratch.
If you can catch 'em, the chickens love 'em.
Okra blossom.
Lettuce flowering.
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