Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
It’s finally time to bottle and sample the much-anticipated (at least by me) Black Locust wine!Yes, the fragrant flowers are edible – in fact, I recently saw a post for fritters made from them that sounded delightful. Like tempura? But back to the wine…
It’s that time of year again: daylilies are blooming. I see them in yards, along the road, and, best of all, growing in several spots on my own property. And those fiery orange blooms are just asking to become a unique country wine!
On hot May nights, an enchanting perfume wafts through the still air. What is this alluring fragrance? The sweet scent comes from the creamy blooms of the Black Locust tree. When an edible flower smells that lovely, it surely must make a sensational wine!
Right before we go out to do morning chores, we have a quick snack. Today, it was fresh, thick-sliced homemade sourdough toast with grass fed butter and wildcrafted jelly. There’s nothing like homemade to start the day right!
The farm flowers are blooming, providing plentiful inspiration for verse. I am particularly fond of the demure, diminutive blue violets – they’re such a lovely pop of color against the dark greenery. Not just beautiful to behold, violets also have a number of health benefits…and they make a gorgeous syrup!