|Tour from prior year|
We got several bales of hay that another farmer could not feed livestock, but will work just fine for mulch and compost. Ken moved the bulk of the hay - I went over with him a couple times to load up so it would go faster. Ken is also excited as he got some llama manure last season and likes to mix a high percentage of plant material like hay, straw or leaves with the manure, and now he has plenty of plant material.
I feel ambivalence when we reach the pea season - I love peas, but it is hot and time to move on to beans that do best in heat. As my dad would say, it has been a good run - all teh cool nights meant a longer pea season this year.
From the Kitchen It has been a good cucumber year, and Ken has been making pickles. He packs a gallon jar and this season used garlic scapes and some dill seed heads. Then he makes a brine and weighs down the cucumbers so they stay below the liquid. After a few days they are ready to go in the cooler.
Each year when I cook with Walla Walla sweet onions for the first time, Ken asks if I added sugar to the food. These juicy sweet onions are a summer treat - not keepers. I am always glad to see their arrival for raw salads like cucumbers or cole slaw.
Beans! I steam and top with butter, salt and pepper. For a change I steam and add a combination of sesame oil and umuboshi vinegar. Umeboshi is a Japanese pickled plum that combines salty , sweet and sour flavors.
|Brushing Oscar while Big Red watches|