A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!
Continue reading “Ferment This: Bradford Pear Vinegar”
It’s been about 4 months now and high time to sample the Black Walnut Liqueur we started back in July. Was the outcome worth the effort? I would answer with an unqualified “yes”!
Continue reading “Update: Black Walnut Liqueur (Nocino)”
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…
Continue reading “Update: Black Locust Wine”
I’ve been planning a garden for the last couple of years, but have yet to actually set up the raised beds…despite having the lumber to do it. Why? It seems that other projects (interests?) always get in the way and, before I know it, it’s too late in the year to begin. Thankfully, volunteers have been allowing me to practice a bit this year!
Continue reading “Around The Farm: Volunteers And Transformers”
The telltale small green globes have appeared on the walnut trees, accompanied by that unique, almost citrusy, fragrance: black walnuts are here! I’ve previously made an anthelmintic tincture from the green walnuts, but decided to try my hand at something a little different this year.
Continue reading “Wildcrafted: Making Black Walnut Liqueur”