Thursday, May 27, 2010
It seems to me that urban farming is all the rage these days. My backyard chicken lecture was very well attended. This blog and that blog are shouting out their message of bringing the food security right to your own back yard or community garden! Yet I wonder if this is just the bubble I choose to live in? Is this message of slowing down and working to feed and bring your family together really getting that far?
My own children were present and rather dumbfounded by the school childrens reactions. This is all old hat for my kids but as the moments ticked by I saw the deep appreciation dawn in my daughters eyes. What a gift. What awesome teachers who work so hard to connect with these kids and give them a different view of the world.
Sunday, May 16, 2010
Saturday, May 15, 2010
Friday, May 14, 2010
Around here the nasturtiums are always working overtime. There is always a lovely drift just inside the garden gate welcoming you in with their sunny faces. Besides being beautiful and a lovely home for our resident fairies, they are dead useful!
By this time I think you all know about eating the lovely blossoms. And I am sure quite a few of you are eating the deliciously peppery leaves. They are a bit like cress and make lovely additions to your salads and pretty tea sandwiches. There just might be those among you who know about pickling the seed pods. Once finished they can be used just like capers!
sitting in their brine waiting to be rinsed and packed in white wine vinegar
I can hear you now. You are thinking who has time to pick nasturtium seed pods! You do! It only took me about 15 minutes to gather enough to process. 15 lovely sunny, bird song filled minutes communing with my garden and grabbing a bit of sanity from the bees.
Makes ½ cup
2 tablespoons salt
1 cup water
½ cup green nasturtium seedpods
¾ cup white wine vinegar
2 teaspoons sugar
1 teaspoon lemon zest
2 fresh bay leaves, or 1 dried
2 3-inch sprigs fresh thyme
Bring the salt and water to a boil in a small saucepan. Separate the seeds from the pods, place the seeds in a half-pint glass jar and fill with boiling brine. Cover and let them soak at room temperature for three days.
Drain the nasturtium seeds in a fine sieve and return them to the jar. Combine vinegar, sugar, lemon zest, bay leaves, thyme sprigs and arugula flowers and bring to a boil in a small (1-quart) saucepan. Pour the boiling vinegar mixture over the seeds and let cool.
Refrigerate covered for three days before using. Store covered for up to six months in the refrigerator.
Thursday, May 13, 2010
What am I going to do with 50lbs of bananas you ask?
Well there is the obvious baking to be done and smoothies of course.
bananas ready to pop in the freezer
I will freeze a lot of them.
and many will find their way to my little black pig!
How I love her so!
Wednesday, May 12, 2010
Monday, May 10, 2010
Thursday, May 6, 2010
with tiny speckled eggs just the right size for a fairy
miniature mushrooms just right for the gnomes hollow tree
and of course the gnomes themselves!
What is the pocket lady you ask???
Well she is a magical character that roams the May Fair.
She is covered in pockets,
each one containing a tiny treasure for the children.
Give her your ticket and you too, can have a turn.