April 24, 2025

The Last Bowl of Soup

Soup season has come to an end. Soup is our favorite winter lunch, so all summer long I stick leftovers into a recycled peanut butter jar as "soup fixins." I defrost a jar every couple of days, add the previous days leftover soup and a pint jar of bone broth. Sometimes I'll toss in new leftovers. In the bowl pictured above, I tossed in a handful of freshly chopped kale from the garden. And there's lunch. But eventually, the weather starts to warm up and we have our last bowl of soup for the season. 

This year was the first time I think I managed an ongoing soup from the first bowl to the last. There's usually some left in the pot and this gets put back in the fridge until the next day, when it's added to for a "new" soup. 

Sometimes Dan asks what's in it, but I honestly can't be sure. The big bites are identifiable, but when I collect those summer leftovers, I scrape every last bit of tasty goodness into the soup jar. If the pot or pan is sticky with gravy or sauce, I glaze the pan and pour the liquid into the jar so that there are no air gaps. When I finish up a jar or bottle of sauce, ketchup, or tomato juice, I'll swish it with a little bit of water and add that to the jar too. I've even been known to add dumplings, stale tortilla chips, cheese, even leftover meat pie, crust and all. Everything but dessert goes into those jars. Nothing gets wasted! When it gets chilly out again in fall, I'll have at least a couple dozen jars of frozen soup fixins' for our winter lunches.

With the milder weather the chickens and ducks have started laying again, so our warm weather lunches revolve around eggs and salads. It's another way food helps mark our seasons. 

What about you? Do you have seasonal food favorites?

The Last Bowl of Soup © April 2025

April 18, 2025

Painting the Barn

One of the projects on our to-do list is giving the barn a fresh coat of paint.


It's been seven years since the barn was built, and it definitely needed a new coat of paint. I had hoped to find oil-based paint because it's longer lasting, but apparently they don't sell it anymore. I did switch brands however. In the past we used Lowe's Valspar paint on everything and were satisfied with it. But the quality doesn't seem to be as good as it used to be, so I switched to Glidden which seems to be a better product. At least it gives better coverage, so that means fewer coats.


Sadly, the barn quilt had to go. Here's what it looked like when it was new . . .

Photo from July 2018

But now . . .


This was Lowe's best plywood, but it' beyond repair. We'd both like to put up a new one, but making it isn't at the top of my to-do list. Dan wondered if cement board would be longer lasting, but I'm not sure about paint on cement.


We've had some beautiful days for painting and I'm glad to have the job done before the summer heat takes away the fun of outdoor projects.


This side of the barn is where our fig trees used to be. We had a slow die-off over the past several years. Except for one young survivor, they've been removed and I planted the area with fescue. The magnolia tree in the center of the picture serves as winter shelter for scores of birds. Grandiflora magnolias are evergreens with large leaves and offer good protection for them. Early in the morning the bird song and chatter is quite loud!

Of fig trees we planted two new ones.

We put them is a different spot, where they'll receive more sun. It will be a few years until we get figs, but they do well in our growing zone and are easy to maintain.

That's one big job crossed off the list! Now I'm on to giving Dan's workshop a repaint. 

Painting the Barn © April 2025

April 12, 2025

A Post At Last, More Baby Goats

I honestly didn't expect Ursa to wait all the way until her due date (today), but she did. She was so huge I was sure she was carrying triplets or quads. Finally, at about 2 a.m. this morning, she gave two birth to two huge bucklings. The photo above was taken just about an hour ago. Everybody is resting and the kids will sleep a lot for the next day or two. Wishing they were does, but just thankful everyone is okay. 

March 31, 2025

Double Header: Garden Notes and Baby Goats

I reckon I'd better start with the baby goats. :) 

Of my two pregnant does, Saluda was first. Last Wednesday she wasn't behaving like herself, so I penned her up before lunch. It was a good thing because right after lunch Dan went out while I did the dishes. He was back in a couple of minutes to tell me the first one was already on the ground. The second (the little doe) was out about 15 minutes after I got there.

About an hour old. The gray is a little buck, the brown is a little girl.

One day old

Buckling

Doeling

These are Saluda's first and she took right to mothering.

Garden Notes: March 2025

Rainfall

  • 5th: 0.55"
  • 10th: 0.77"
  • 16th: 0.7"
  • 20th: sprinkle
  • 24th: 0.03"
  • 30th: 0.55"
  • 31st: 0.63"
  • Total: 3.23 inches
 Temperature
  • range of nighttime lows: 28 to 63°F (-2 to 17°C)
  • range of daytime highs: 51 to 79°F (11 to 26°C)

Planted

  • daikons
  • turnips
  • lettuce
  • parsnips
  • carrots
  • beets
  • sweet pepper starts
  • cucumber starts
  • fig trees
  • herb starter tray
    • parsley
    • dill
    • comfrey
    • gravel root
    • red poppy
    • sweet basil

Harvested
  • lettuce
  • chickweed
  • wild lettuce
  • chicory greens
  • kale
  • collards
  • broccoli
  • dandelion greens
  • asparagus

Photos

The greenhouse gets quite warm on mild days, so the only
things I've got in it now are tomato seedlings & bolting lettuce.

My potted kale, collards, and new lettuce have been moved outside where
they don't mind light frost but don't like how warm the greenhouse gets.

My fall lettuce is bolting, but I planted new containers of mixed lettuces which are thriving. 

Also left in the greenhouse is my 2-year-old broccoli plant. It still
produces enough broccoli bites for salads, plus I'll save some seed.

In the garden, the mustard in the kale & collards bed is flowering.

Snow peas and garlic.

In the foreground is our hugelkultur mound. It's loaded with clover, daffodils,
chicory, and Egyptian walking onions. Behind to the right is our wheat patch.

Pear blossoms

Apple blossoms

That's it for me. Anything going on in your garden?

March 25, 2025

Agrarian New Year's Goals

According to the old agrarian ways, March 25 marks the beginning of the new year. You can read all about it in this post, so for now, I'll just say that this makes more sense to me than sticking the new year into the middle of winter.  

Spring is a great time to start working on new goals, and Dan and I spent the earlier part of the month making lists and discussing priorities. 2025 is going to be the year of maintenance and repair. We honestly don't have any major improvement or building projects. I guess finishing the last two rooms in the house would be about closest to that. 

Seasonal spring tasks focus on planting, so that's the upcoming priority as we approach last frost. Then summer will give way to harvest and preservation. Besides that, there are less pressing things like spring cleaning, annual fence maintenance, cleaning up areas that have become messy (like where our dead fig trees are), purging saved building supplies we'll likely never use (old storm windows and T&G from the front bedroom walls), repairing the foundation of our little garden shed, and repainting the outbuildings.

It's nice to have nothing pressing on the horizon. I know many people strive to avoid the mundane, but being able to take life day by day, to appreciate the little things, to maintain contentment, is so much less stressful than the habit of seeking excitement. It's one of the biggest reasons we chose this lifestyle.

How about you? Are you making plans or just winging it? Anything interesting coming up in your lives?

March 17, 2025

St. Patrick's Day Dinner

 I don't usually post much about holidays, but you may recall my Christmas series last December, Christmas Songs of My Ancestors. That was so much fun that this year, I decided look at how my ancestors ate. I've been researching the traditional foods and recipes for the various branches of my family tree and making meals from recipes I find. For St. Patrick's day, it seemed a good time for our traditional Irish dinner.

The first foods that came to mind when I started out were Irish Stew and Corned Beef & Cabbage. Then I learned that corned beef was an Americanized version of a traditional Irish recipe of Bacon & Cabbage. After a little more research, I finally settled on Colcannon and Bangers.

Menu

Colcannon
Bangers
Irish Soda Bread
Guinness Stout
Irish Apple Cake with Custard Sauce
Irish Coffee

Colcannon
  • 4 lbs russet potatoes
  • 1 small head of green cabbage or kale
  • 1 cup milk (or cream)
  • 1/4 stick butter, divided into thirds
  • salt and pepper to taste
Peel potatoes and put them in a pot to boil. 

Remove the cabbage core, slice the leaves thinly, and put into a large saucepan. Cover with boiling water and keep at a slow rolling boil until the cabbage is just wilted, not overcooked. Drain and return to the pan, melting in one of the parts of butter. Leave covered in a warm place. 

When the potatoes are soft, drain and return them to the saucepan. On low, let any excess moisture  evaporate. Heat the milk and another section of butter in a small saucepan until warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam and put them in a pot to boil. Add to the potatoes and mash with a potato masher. Add the cabbage, stir to mix, and serve.

Recipe Notes:
  • I halved the recipe and we still had leftovers.
  • Next time, I'll try it with kale, which grows better for me than cabbage.
Bangers

Bangers are sausages. But since genuine Irish sausages are something I can't find here, I substituted Bratwurst for them. Not as authentic, but definitely delicious with the colcannon. Mine were raw, so I browned them on both sides for about 5 minutes, and then poured half-a-cup of water to the pan, covered, and simmered till done, about 15 minutes.

Irish Brown Bread

You've probably heard of Irish Soda Bread. Irish Brown Bread is a variation using whole wheat flour. There are tons of recipes for it out there, with tons of variations. I wanted one as close to traditional as possible, and finally settled on this one from Secret Ireland. I also found a lot of good information there, such as the traditional recipe of old uses only four ingredients. Oatmeal, seeds, raisins, sweetener, etc., are all modern additions.

Traditional Irish Soda Bread Recipe
  • 4 cups flour (mix of wheat and white as desired)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¾ cups buttermilk 

Mix until ingredients are combined (over kneading will toughen the dough). Shape into a round, score a cross on top, and bake at 375°F (190°C) for 35-40 minutes. For a soft crust, wrap the hot bread in a tea towel while it cools.

Recipe Notes:
  • I was surprised at how much it rose. The texture was nice. Denser than biscuits, but good flavored.
  • I used 50/50 whole wheat flour to white because that's the combination Dan likes.
  • I didn't have buttermilk, so I used kefir instead.
  • Next time I would increase the salt. For bread, I typically use 1/2 teaspoon salt per cup of flour. 
  • The trick of covering the loaf with a towel worked, and helped keep the crust soft. 
  • It's a quick but lovely rustic bread

Irish Apple Cake with Custard Sauce


I found quite a few versions of this online, so mine is a blend of the ones that had ingredient amounts I liked. 

Cake
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp of each ground ginger, nutmeg, & allspice
  • 3/4 cup soft butter 
  • 1 cup + 2 Tbsp granulated sugar, divided
  • 1 1/2 lbs baking apples 
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Peel, core, and slice apples. Toss with 1 tablespoon sugar and set aside. Cream butter and 1 cup sugar. Add eggs and blend. Mix dry ingredients and add to egg mixture along with milk and vanilla. Fold in apples and pour into greased and floured baking pan. Mix remaining tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over top. Bake at 350°F (180°C) in a 9-inch springform pan for 40 to 45 minutes. 

Custard sauce
  • 1⁄3 cup granulated sugar
  • 3 large egg yolks
  • 1⁄4 teaspoon salt
  • 3⁄4 cup whole milk
  • 3⁄4 cup heavy cream
  • 1 1⁄2 teaspoons vanilla 

In a bowl, whisk together sugar and egg yolks. Set aside. In a saucepan, mix together the milk, cream, and salt. Cook over medium heat, stirring constantly, until milk begins to steam. S-l-o-w-l-y dribble the heated milk mixture into the egg mixture, whisking continually to prevent curdling. Pour back into saucepan and heat until thick, it shouldn't take more than a few minutes. Stir in vanilla. 

At this point, the recipes say to strain the sauce, but I ran it through my blender, poured into a jar and refrigerated. 

Cake can be eaten warm or cool, with custard sauce poured over.

Recipe notes

  • For the baking powder, I used 2 teaspoons cream of tartar and 1 teaspoon baking soda.
  • I didn't have a springform pan, so I used a 9-inch regular cake pan. The batter spilled over the sides of the pan while baking! The recipe is excellent, so a springform pan will be a must before I make it again.
  • More apples would be nice.
  • I think my custard sauce was so golden in color because our spring eggs have such orange yolks.
  • Next time I'll omit the sugar/cinnamon topping. It made it too much like coffee cake. 

Irish Coffee

  • 4 oz freshly brewed coffee
  • 1.5-2 oz Irish whiskey (1 ounce = 2 tbsp)
  • 1-2 tsp sugar
  • 2-3 tbsp thick cream

Brew strong dark roast coffee and lightly whip fresh cream until slightly thickened. Pour hot coffee into the glass, add sugar and whiskey, and stir to dissolve. Pour cream over the back of a spoon into the cup to create a floating layer. Don't stir. Sip through the layer of cream to enjoy.

Recipe notes
  • I only added 1 tablespoon of the Irish whiskey, which made it more like a flavoring.

🍀🍀🍀

This traditional Irish meal is a great way to honor of my Irish ancestors. 

Are you Irish? Do you plan to celebrate St. Paddy's Day?

February 28, 2025

Garden Notes: February 2025

Rainfall
  • 5th: 0.03"
  • 11th: 1.1" 
  • 12th: 1.88"
  • 13th: 1.22"
  • 15th: 0.5"
  • 16th: 0.62"
  • 20th: 0.07 as sleet 
  • Total: 5.42 inches
Snowfall
  • 19th: flurries
  • 20th: 0.25"
 Temperature
  • range of nighttime lows: 16 to 55°F (-9 to 13°C)
  • range of daytime highs: 34 to 82°F (1 to 28°C)

Planted

  • snow peas
  • beets
  • tomato starts
  • bell pepper starts
Harvested
  • hopniss
  • kale
  • collards
  • turnips
  • broccoli
  • chickweed
  • Jerusalem artichokes
  • lettuce
  • daikon
Garden Notes
  • I was able to get all the garden beds mulched with leaves. Still working on the aisles, which I mulch with cardboard and wood chips. Weather permitting, of course.
  • The hoop house is a separate project, but I need to get the boxes cleared out and ready to plant.
Photos 
Greenhouse greens

Greenhouse salad: lettuce, kale chickweed, and broccoli 

Tomato seedlings

Front: spring daffodils, Behind: winter kale and collards

Snow pea seedling

Alabama blue collard. This is its second winter! I'm definitely going to save some seed.

How about you? Making plans for your summer garden?

February 22, 2025

Staying Warmer: Tweaking Our Winterization

February presented with beautiful weather. For ten days at the beginning of the month it was wonderfully spring-like, and I was beginning to wonder if winter was over. But we're back to frigid temps, sleet, and snow again. Good thing I wasn't tempted to start on my outdoor garden plans! (Well, I was, but experience prevailed).

Because we've had such long cold spells this year, I got to thinking about more ways to keep the cold out and the warm in. I've put up thermal curtains in several rooms, but our living room and kitchen have remained curtainless. 

Not hanging curtains or drapes is a fairly common style nowadays. For some people it's just mini-blinds for privacy. But I've seen a lot of windows with no covering. One neighbor across the street is like that and their next door neighbor only has mini-blinds that she leaves partly open all the time. On the one hand, the extra light is lovely, but on the other, even energy star windows leak energy; just more slowly. My mission this winter is better insulation for our windows. 

I started with the bay window in the living room.

Photo was taken right after we finished the living room and before
we put the furniture back in. It's looked like this since summer 2015.

Dan built it when we replaced the old living room windows. We both love it, but this winter I thought it might be a good idea to cover it at night to help keep the living room warmer. To do that, I found these really nice thermal curtains on Amazon.



These have made a difference! So much better than the thermal curtains I got at WalMart. These are thick and the fabric is lovely. Good price with lots of colors to choose from. I can definitely feel it's cooler in the bay window behind them. Highly recommended.

The front door was next. Even though it's insulated and energy-star rated, it's still colder to touch than the walls when it's frigid outside. But then it's steel! (And metal is not an insulator.)

My idea for the front door came from observing background details in movies and programs taking place in early to mid-20th century Britain. I noticed that they used curtains to cover doors.


It covers the entire door including the floor, where draft leaks are notorious. 


And it's easy to push it aside to open the door. On sunny winter afternoons, we open the door to take advantage of the late day solar warmth that the storm door lets in.

For now, I'm using one of the summer curtain from the bay window, but I'll replace it with the same brand as the thermals for the bay window. Actually, I'm thinking I will gradually replace all of my current thermal curtains with these. They'll also be useful in summer to help keep the sun's heat out. Even so, the lighter weight curtain is helping for now.

The other room I wanted to address was the kitchen. In the morning, the kitchen is the coldest room in the house, until we get the wood cookstove going. Neither of those windows had more than lacy curtains for the look.



While I love having the natural light, I realized they were why the kitchen is always chillier in the morning than the rest of the house, even after replacing the windows. The curtains I put up were made for different windows, but they definitely help. 



When the sun hits that sink window, I open the curtain and let in the light and solar warmth.

I admit that these steps make the house darker, and that I miss the natural light. But then I ask myself, which takes more energy, heating the house or turning on a couple of light bulbs? Every little bit helps.

Anyone else taking steps to make their home warmer this winter? I'd love to hear your ideas.

February 19, 2025

Yesterday's Surprise

Yesterday afternoon I found some grubs in the garden and took them to the chickens. As I walked up to the chicken yard gate, I saw this . . . 

Muscovy duck with 11 ducklings

Dan said she was setting but we thought it was too cold to hatch eggs. Wrong!

Muscovy ducklings swimming in a water dish with Mama duck watching.

She's got 11 of them. Dan made a quick trip to the feed store for duckling feed and I got them a pan of water to swim in. It's amazing how they know exactly what to do with water!


We're not exactly sure when they hatched because mamas tend to be very secretive about hatching eggs. And when you go into the coop, the babies immediately get quiet so you have to catch them unawares. 

This is the first time we've had anything hatch this early in the year. It was mild yesterday, but it's getting cold again. We sure hope they all make it.

February 15, 2025

Politics Free Places on the Internet

Firstly, I know a lot of people love their politics. Obviously, this post is not for you! But also, I know a lot of people have gotten really tired of it. In the US, at least, we've been embattled with political arguing and outrage for 8+ years, and it doesn't look like it's going to stop any time soon. So, for those of you who are like me and see politics as a useless king-of-the-hill game that people take way too seriously, this blog post is for you.

What I'm doing is looking for sites with interesting, positive, informational, solution-oriented non-political content. I'm not including news sites because those, of course, will discuss politics from whatever spin they agree with. I say that's okay because we pretty much have a heads-up on which way they lean and can choose our news sources accordingly. I'm looking for sites that focus on other, constructive conversation that wants to build up rather than tear down. I'd be happy if anyone cares to make suggestions.

Here's a few:

Permies.com "where we talk about permaculture and homesteading all the time." They do an excellent job of keeping politics and other controversial issues off their main forums. That said, they do have a place for people to vent and discuss "hot button" topics including politics, but it's only open to members who have demonstrated that they know how to respect others' opinions. 

Goodness Exchange is a great site, focusing on positive, solution-oriented articles.

Ubuntu Forums used to be a great place for linux focused tech talk (and more) but they are in the process of migrating to another venue, which I don't have any idea about. 

All of my blogs. I have several and they are all dedicated to particular topics that have nothing to do with politics. Here's the symbol of my pledge to continue to keep my blogs politics free . . .


I know there are other bloggers out there who feel the same. I won't try to list them here, but please feel free to mention them in the comments. And feel free to mention other websites you enjoy that are politics free.

February 6, 2025

Winter Cooking and Canning

Dan and I think of winter as "soup season." Our favorite cold weather lunch is soup and grilled cheese on pumpernickel rye.


The soups are always delicious and never the same from day to day. This is because all summer long I put our leftovers into peanut butter jars that I keep in the freezer. I add to them daily and fill the gaps with leftover vegetable water, cooking broth, gravy, etc. To make soup, I defrost a jar and add a pint of homemade bone broth. What's left goes back into the fridge and is added to the next day. Always a winner.

Evening meals have been a lot of one-pot meals.

gnocchi and meatballs

The gnocchi is made from my goats milk ricotta. I made a gallon of it or so last summer and froze it. The sauce is is canned from garden tomatoes. Sprinkled with a little homemade mozzarella and served with a greenhouse salad, it's a 75% homegrown meal.

Winter is also when I like to do some of my canning. I used to make and can pizza sauce in winter, but I've changed my recipe and no longer have to store tomatoes in the freezer. Now, it's mostly fruit that I freeze for jams and jellies. My most recent batches were muscadine jelly, blueberry jam, and red raspberry jelly.

Making grape jelly from frozen muscadines

Making blueberry jam from frozen blueberries

Making raspberry jelly from frozen raspberries


The yield was 11 pints of jam and jellies. Even the raspberry jelly turned out dark, even though the berries are such a pretty red. 

So, I'm staying warm and being productive too! How about you?