Plant something: I don’t know if this counts, but I separated all our garlic cloves and put them into the fridge for 10 days. We’ll be ready to plant the garlic this Wednesday. Garlic needs a 10 day cold snap to break its dormancy.
Harvest Something: 55 eggs
Preserve Something: This week we made kefir. When we first got our kefir grains a few weeks ago, we thought we had been cheated. LOL We opened the kefir grains and there was about a teaspoon in that little package! We also thought we would to have to make a major investment into getting more, but as we’ve learned all week, kefir grains actually grow. They will double in size each week.
Waste Not: All our kitchen scraps continue to go to the chickens and to the compost pile. I haven’t gotten into the habit yet of weighing our compost.
Want Not: Dom brought home two packs of candles for emergencies. Also all our seeds (pictured above) came yesterday. When the box was opened, we laughed at how the seed packets were overflowing out of the box. I spent the majority of the day yesterday getting them inventoried, putting them into their correct zip lock plots and then grouping them according to their companion. I’ll be finishing the grouping process today. Also I saved seeds from three organic squashes that we ate this week.
Eat the Food: Another large stock pot of bone broth was made, kefir was consumed, and for the most part it has been a fend for yourself week. We had some amazing aged Italian black truffle cheese, lots of salads and homemade salad dressings. I’ll be posting a few recipes for our kick ass salad dressings sometime in the next few weeks.
Build Community Food Systems: I’ve started to compile seeds for my daughters to plant at their homes. Gina has a house in Albuquerque that has a few fruit trees and a backyard, so I’ll be putting together a special package for her to grow her own stuff from the abundance of seeds we have here. Hannah also has a house in Albuquerque, but she doesn’t have a backyard. Instead she has lots of patio space. Its amazing how much can grow in a very small area if its planned right. I’ll be putting a special package along with all the containers we have stored here so that she can also have her own patio garden.
- We made Kefir
- We made our own mayonnaise
- Discovered the need to only use organic ginger when making lacto fermented beverages. The last batch was attempted and the culture failed due to something being on the skin of the ginger.
- I continue to sharpen my knowledge of companion planting
- Learning the correct time to plant according to our unique area
- I learned that we could buy a few dairy cows and receive their raw milk. We would buy the shares of the cows and pay a small fee per month for boarding, and we get a gallon or more of raw milk each week.
Organization: The open pantry shelves are now complete and all the jars we had stored in our main pantry were brought out. The shelves were capped with a finishing molding and they are now complete. I’m still getting used to looking for things on the shelves and Noah is still washing and putting the jars away in the cabinets, but we’ll get there! The other little organizational thing done this week was to hang our measuring spoons out on hooks near the baking area.
Here are a few photos I took this week:
Work continues on the greenhouse.
Our apricot trees are starting to form their buds. Actually all our trees already have started forming their buds. My “skill up” for this week will be pruning them for the first time. They grew over three feet during the summer and there are a few branches that need to be nipped.
The photo above is of our smallest little tiny peach tree. It was planted during the summer and seems to want burst out of winter. LOL
The above photo is of the tree we just planted not too long ago. Its our Jonathan apple tree. Can you believe the buds forming on this tree? It just looks magical.
Independence Days Challenge is hosted by Sharon of The Chatelaine’s Keys
Stop by our farm site Luna Hill Heritage Farm to sign up for our CSA! www.LunaHill.org