Sometimes I have revelations that seem so embarrassingly obvious after the fact. I buy food for just one person, but I also strive to have a varied diet, and as such I struggle with food waste due to spoilage.
I had a lot of grapes that I bought, more than I could possibly consume before they went bad, so I decided to make a portion into raisins.
So… the revelation is— I have a dehydrator. I can just dehydrate anything I need to before it’s going to spoil, and have stores of dry goods for when I need them.
Like I said, embarrassingly obvious.
Found this photo on my camera, taken a little earlier this year when the trees had just begun to bud. There’s nothing quite as beautiful as new growth after that long of a winter.
Every year I run into the problem of having chives coming out of my ears, so to speak. I have pawned as many of them as possible off on my friends, but there still always seem to be more than I know what to do with. I’m always trying to find new dishes to use them in, but this year I came up with another handy little use— garden ties!
I can’t believe it took me this long to come up with this. It seems so obvious. They’re at an arm’s reach away when I’m in the garden, they’re biodegradable, and completely free! I’m finding that they’re perfect for tying up young plants while they need that extra bit of support yet.
Any other uses you’ve come up with for chives? Let me know!
One of the large pine trees by my herb garden has to be taken down, and so my project this weekend has been to transplant all of my herbs to a new location (pictured here are lemon balm and German chamomile). I’ve never done this large of a transplantation process before, so I’m a bit worried on whether or not they’ll all pull through. The soil in my yard has a very dense clay content, and I’ve been working for a few years at modifying the soil in my herb garden to have better drainage by slowly introducing sand and peat moss. The area they’re moving to still has a high clay content, but I’m hoping it won’t be too strenuous for them to adjust.
These things are growing insanely fast. Each photo is one day’s progress.
I was browsing through Mountain Rose Herb’s blog, and came across a entry on Walnut milk that I thought I’d try. I had no idea nut milk was so easy to make, so I’m pretty excited to add this to my toolkit of recipes. (Original source and recipe: http://mountainroseblog.com/lavender-walnut-milk-fudge-treats/ )
Their recipe calls for lavender, which I don’t have in stock right now, so here’s how I modified it:
There’s no doubt this winter’s been harsh. As much as I hate to admit it, I’ve let it get the best of me, and I’ve used the frigid conditions as an excuse to not work on any growing or cooking recently, at least not anything to speak of.
In an effort to get myself out of this funk, I did myself a favor and picked up a mushroom-growing kit. Even if it’s in the negatives outside, I’m hoping I can still get this puppy growing delicious fungi in no time.
I’m not usually one to go for the pre-made growing kits, but that just goes to show how much effort I’ve got available right now.
The box instructions say to slit the bag and soak for about 8 hours,then the magic begins. Fingers crossed… we’ll see what happens.