Saturday, July 9, 2011

Hey Boss, It's (ding ding ding) Z Rain, Z Rain

Like patient little believers, we has finally been rewarded. Over the past two days we have gotten about 1/2 inch of slow, steady rain.  More is predicted for today.  What a blessing.


Did walkies yesterday before the rain.  Muskett and I are getting fat again.  I found a track about 100 yards down the cove road.

bear foot?

The coffee cup is 4 inch diameter for reference.  I believe it's a black bear print.  Pretty awesome.

I spent yesterday morning picking cherry tomatoes for my friendly neighborhood organic farmer.  Man were those rows long.  I would pick for a while then look up and the row was longer!  I guess it's just human nature to look ahead instead of focusing on the now.  I also am minded on how the slaves must have felt having to pick cotton or tobacco all day long.  At least I could quit if I wanted to.  I finished just as the rain started to fall.  In return, I got a watermelon and some more lovely, but not market quality, toms, which I will ripen and turn into something canned.

I started harvesting my soy as well.  The green ones will be frozen and the dried ones will be put in the pantry for making tofu, except the seeds for next year.  My new squash burned up so I am done with them for the year.  I harvested some dill seed and some cilantro seed for next year as well.  My volunteer toms are just starting to ripen.  I use these for sauce.  They are most like romas so are very sweet.  The okra is really kicking in.  I have to cut it every other day.  I think the beans are done, unless they refresh from the rain.  The cukes are steady.  I made cold cucumber soup yesterday.

And, lastly, AATC (all about the chickens)


bak bak

3 comments:

  1. What's your cold soup recipe? Cukes are really cheap in Tx right now, we've been buying them regularly

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  2. Recipe


    Yields: 8-10 servings
    3 tbsp butter
    2 onions, chopped
    3-4 cucumbers, diced and unpeeled
    2 potatoes, diced
    1½ tbsp parsley, chopped
    2 tsp dry mustard
    2 cans vegetable broth
    1 pint half and half
    salt and ground pepper to taste

    Melt butter and cook onions until transparent; add broth, potatoes, parsley, mustard, salt and pepper. Cook low until potatoes are tender; then put mixture in blender with raw cucumbers and puree. Chill well before serving and then add cream. The mixture lasts well for a week in refrigerator for small servings.

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  3. Didn't think it was that nice of you to post a rain video for we desert dwellers to lust after. We are happy for you though.

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