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Busy times...

We have been very busy of late on the farm. We have lots of things coming in ready to be harvested like savoy cabbage, green cabbage, kale, several varieties of Swiss chard, several lettuces, beets, carrots, potatoes, snow peas, yellow string beans. Soon we'll hopefully have blackberries... it seems like the summer has just begun and it's already August!

We also got some new geese, ducks, and a new batch of chicks for eggs and meat.



 One adventure we had recently was trying to move the mama  pig. The piglets are easy because they weigh maybe 20-30 pounds but she... you don't want to get her angry. Even with her piglets being taken away from her she refused to cross the line where she knew the electric fence used to be! It hadn't even been working for a few days.

It's funny the memory she has. We poked and prodded, but nothing would convince her to come. She just went back inside and laid down. We're going to need to figure something out soon so we can get her to greener pastures as they say...




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We made green chile sauce and RJR salsa

We made several batches of salsa and then we had so many green tomatoes we made a few batches of green tomato chile sauce. We ate the extra salsa still hot yummy.




Chive blossom vinegar

To make chive blossom vinegar we trim off the flowers from chives and soak them in vinegar for a couple weeks. The chive flowers infuse the vinegar with a garlicky flavour and a beautiful pink hue. This can be used as a flavoured vinegar for salad dressings, dips, to sprinkle on fish or fries, or for a bowl of cucumber slices.


A ready batch.


Clean jars.


The light shining through the pink vinegar. So pretty.

Here's a recipe for a vinaigrette made with chive blossom vinegar.

RJR Delicious Red Tomato Salsa

We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes.
RJR's Salsa
First chop all of the vegetables
7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped

Combine all of the chopped ingredients in a large cooking pot and add the following. 1 Tablespoon of coarse salt 1 Teaspoon of ground cumin 1 can of (156 ml ) tomato paste 3/4 cup of white vinegar
Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars.
If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.