Last fall I began experimenting with jellies infused with herbs, so this spring I decided to do the same with early blooming flowers. My first effort took advantage of the abundance of violets we have all over the property. While it takes longer than one might think to pick two cups of violet flowers on . . . → Read More: You’re Turning Violet, Violet!
|
|||
|
A pictorial tour of the property. It’s the first week of May, the prettiest time of year at LSF. Click the blue “May Days” to see the photos. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { beautiful Red Bud at the driveway worm hunting in the tall, wet grass the grass is always greener… nice spot for a bird bath apple blossoms bed of Ostrich fern the fern urn apple and red bud trees very old apple tree covered in blossoms Fall, the new rooster, all grown up east side shade garden more flowering trees Olive & Quinn- fence sitters nice spot for a break red bud branch Every day brings a need seed catalog to the mailbox. While I’ve been reading them as they arrive, I’ve waited until the majority are here before I make my final decisions. Last summer I kept a list of many of the varieties I want to grow in 2011 and now it’s time to edit that . . . → Read More: New Year, New Seeds It’s been a bountiful week of deliciuos tomato eating. All four varieties of tomatoes are are their peak right now. We have Brandywines, Cherokee Purples, Rutgers and Sungolds. We can’t stop eating them fresh but must find ways to preserve the harvest. Salsa? Jam? Ketchup? Sauce? All of the above? Tomotoes pre-feasting Heirloom . . . → Read More: First Annual Heirloom Tomato Festival The Sungold Cherry Tomatoes continue to ripen faster than we can pick and eat them. Finally, today I picked our first heirloom Cherokee Purple and a German Striped. Tonight we will eat them with fresh mozzarella and a little olive oil and salt. This is what summer is all about for me. We should be . . . → Read More: Today’s Harvest The Sungold cherry tomatoes are ripening quickly. We’ve had salads and bruschetta this week. Tonight I am going to roast them in a hot oven with olive oil and fresh oregano. Tossed with pasta and sprinkled with cheese, summer in a bowl! . . . → Read More: Today’s harvest I’ve spent so much of my time this season tending to the vegetable gardens that I have completely neglected the ornamental gardens. The dang barn grass has invaded everywhere and today I am going to rip it all out. Hopefully, the heavy rain has loosened the soil and it’ll all pull right out. The zucchini are growing so fast that we can hardly keep up with them. Ideally picked at 5 to 6 inches, they are delicious. The ones that get a little too big are promptly fed to the chickens, who don’t seem to mind their baby-arm size This “Fordhook Farm” variety was bred in nearby Bucks . . . → Read More: lots o’ zucchini |
|||
|
Copyright © 2013 Larken Springs Farm - All Rights Reserved Powered by WordPress & Atahualpa |
|||
