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…
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!
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.
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!