Kälterekord gebrochen. Kältester 11.11. seit Wetteraufzeichnungen. War jetzt nicht zwingend notwendig. 🥶
Im Moment -10C / windchill -19C
Heute Nacht -14C / windchill -24C. Wenn so schon der November aussieht will ich gar nicht wissen wie Januar und Februar aussehen. .
Days that make you say “no thanks, I’m good” Broke the record of lowest high temperature on this day ever recorded. The windchill is painful. Seeing this kind of cold now makes us fear January and February 🥶
Quinoa Salad with Honey Citrus Vinaigrette #healthylifestyle#healthyfood#healthyrecipes#healthyliving#health#organic#organicgardening#organicfood#organicveggies#easyrecipes#easydinner#easylunch
1/2 cup quinoa cooked
1 cup strawberries sliced
1 cup arugula
1 carrot any color, peeled into strips with a vegetable peeler
1 yellow beet roasted, peeled and sliced
Other salad additions
Honey Citrus Vinaigrette
1/3 cup olive oil
1 Tb honey
1/2 lemon zested and juiced
1/2 orange zested and juiced
Salt and pepper
1) Add all your salad ingredients to your bowl in a rainbow pattern or you can chop it all up.
2) Add all the vinaigrette ingredients into a mason jar, close the lid tightly and shake vigorously. The dressing should thicken. Taste for seasoning.
3) Dress the salad right before eating.
THC and CBD infused coconut oil with MCT (multi chain triglyceride) oil. Fuck yo opiates.
1 151 hour ago
Clare visited us lately to show us how to do krauting. She explains the salt ratio to cabbage here...🥬
1 21 hour ago
Just a few weeks ago we were in emergency alerts for fires, right by our house.
Last week we had some pretty intense hail among days of rain.
With all this crazy weather, and still having it extremely stormy and rainy outside, there isn't a whole lot to do in the garden.
I'm very eager to get back out there, I was just getting in to it at the start of spring!
I did, however, manage to get my slower seeds planted in the other day while it was a sunny (ish) morning.
I also planted in some seedlings.
In the meantime, I'm just patiently waiting for these eggs... A mix of black copper marans and olive eggers (brown, blue and green eggs) as well as a sneaky few eggs from my blue Orpington who are in with our rescue cuckoo Aracauna too (may end up with a cuckoo coloured Orpington)
Beans, cucumber, tomatoes, pumpkin and zucchini are some of the most productive vines in the veggie garden. There is still time to plant and enjoy some healthy summer goodness.
1 01 hour ago
With arching shoots, deeply cut foliage and a beautiful fall color, the Japanese Threadleaf Maple makes an excellent garden plant. The tree requires fertile, moist and well-drained soil. 🍁🍂 #happytip
I've had a few people contact me about how we marinate our artichokes so I've put together this small and super quick guide, just keep swiping. We are harvesting enough home grown artichokes to make several jars a week. We are even gifting jars of homemade marinated artichokes to family and friends. If you have any questions on any of the photos or videos, just comment below. 🌱🌱🌱
Here’s a timelapse of our Pink Oyster Mushroom Kit growing over a few days. Once you see baby mushrooms forming the mushrooms will double in size everyday 😮 if you’re looking for a gift that will blow someone’s mind check out our grow-at-home kits at littleacre.com.au/growkit
“If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy.” ― Thich Nhat Hanh
Glad I had a lot of work to do this afternoon, kept my mind off of our sadness. Thank you to everyone for the kind words.
Felt like it was a race against time today. Snowstorm moving in tonight and lows are forecasted to be about 12 tomorrow. Can you say mulch? We mulched the strawberries, raspberries, asparagus, and some garden rows. Shew, I’m gonna be sore tomorrow.😂 #somuchwork#solittletime#notill#backtoeden#deepmulch#organicgardening#almostheavenhomestead
Mama and I had a day-date in the garden today for a few hours without the kids. We got tons done, like cleaning all these Lime Zinnia seeds. ~ Our business @kids.seed.co has taken off and we’re so touched that our customers are excited to grow seeds from our garden! We will have our full 2020 online catalog ready in a few weeks. 🙏
(Tip: garden chores are a great way to catch up with your sweetheart! 🥰) #parentlife#momanddad#seedsavers#familybusiness#kidseedco
The Bish, topping up the potato bags with our special blend compost Revitalise.
1 69 November, 2019
Have you tried our organic compost? It is all purpose and easy to use, and best bit is it is completely safe to use around pets & kids.
1 76 November, 2019
Popular Instagram Photos
Do you see that horizontal line and change in opacity in these viola daikon? That’s what happens when fall radish stay in the ground, despite under row cover, and experience freezing temperatures below 18F multiple nights in a row. That change in color is quite literally the frost line, corresponding to how deep the frost went into the ground a few nights ago. And while the texture has been irrevocably altered, there’s something remarkably beautiful about this time and temperature stamp on my late fall daikon. I’ve tasted them and the texture is as crunchy as ever below the frost line, but they are mushy where they experienced the deeper freeze. So, we will be slicing these up and lacto-fermenting them into pickled radish, a topping worthy of just about any meal and I hope the pickling process will neutralize the texture. Practically, I’ve learned our fall veggies should come out of the ground when the mercury is predicted to dip much below 24 F, because even though these were protected with a moderate fleece (6 degree protection), they definitely would have been happier if I had harvested them before the really chilling nights we experienced earlier this week. This is one of those cases where row cover gives me a false sense of security, and like how I tend to forget to look for pests under summer row cover, I leaned in a little too hard on this fabric and now I know how far I can push my fall radishes. But goodness, I marvel at their mottled beauty; they’ve been through a lot in their short lives, and am grateful for all they provide.
It might be frosty outside, but I am still pulling brightly colored harvests out of the garden. It’s official: the fall carrots are all in the root cellar. I was delightfully surprised that our second planting exceeded the first, weighing in at 30 lbs. This means we have stored almost 55 pounds of carrots for our consumption over the next several months. It should get us all the way into late March — or possibly longer if they store well. If memory serves me, last year we put up less than 15 pounds, so we definitely achieved more of a focus on the carrot garden this fall, which was a major goal for the root cellar. These gorgeous storage carrots were a delight to pull, despite the near freezing soil temperatures which is never enjoyable working conditions; it is the singular time of year I wear gloves while gardening. There were a few beautiful purple haze carrots, but harvested predominantly storage varieties - Hercules, Nelson, Bolero, Danvers? Your guess is as good as mine. Next year I promise to label my rows of carrots so we can compare their taste, texture, and storage qualities and then share that information with you. Perfectly sweet and crunchy, the fall garden carrot is the most treasured homegrown food because of how well it stores, which is of particular interest when our ground is frozen for a full fourth months (or more). This harvest was made even more beautiful, washing them off as the day went dark, sharing the moment with a friend I was chatting with, she in her Australian garden with expansive, gorgeous blue skies, me staring at my window now turned reflective by the early evening darkness, speaking to me from tomorrow, reaching back in time and across the hemispheres into my almost winter kitchen. I am a sentimental sap, and these carrots will remind me of our virtual hang out, our friendship, and of how interconnected we all are thanks to this bit of technology. Friendship is friendship, even if we’ve never met in person. It’s been the most rewarding aspect to putting myself out in the world through your little screens, having made friends with humans I’d never have met otherwise. What’s your favorite thing about this community?
The last Porcini I think I’ll find this year as the frosts beckon us into winter. Sliced thickly into quarters and cooked very slowly in lots of butter to gently caramelise and intensify. Towards the end in goes a grated clove of garlic, cracked pepper and a handful of three cornered garlic. Finally an egg, making sure to keep the yolk as runny as possible. I ate it on my knees in the garden straight from the pan. Using hunks of chewy sourdough to pick up the mushrooms, dipping them in the yolk and caramelised butter. One of the most joyous meals of my life.