The vernal equinox has officially occurred, and it’s a sunny, warm, and exquisitely pleasant day. The daffodils knew – they suddenly burst from the sullen ground, their smiling faces beaming from the still-austere brown vegetation surrounding them. Trust the daffodils.Continue reading “Spring Is Here: The Daffodils Know”
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!
It may be freezing outside, but I’m bottling the essence of summer: the lemon balm wines are ready!
With the cold weather, the lemon balm plants have been looking peaked, so I decided to cut them back. In doing so, I harvested a large amount of leaves that were still green and smelled aromatic. How could I make the lemon balm last? By making some wine I can appreciate at my leisure!
Why preserve? Fundamentally, it’s about finding ways to extend the “shelf life” of edibles: fermenting, drying, pickling, canning, freezing, and curing are some of the common ways of preserving food. In this case, I made jelly because it’s an economical way to have this delightful treat available even when fresh leaves may not be…like in the dead of winter. Continue reading “Preserve This: Lovely Lemon Balm Jelly”
Skeeter Pee v2.0 is finished and a bottle’s chilling in the fridge. It may be hard to believe, but this one may actually be even better than the last!