After a two-year wait, the bergamot (monarda) finally flowered. I thought it would bring butterflies, but now I know why it's called "bee balm".
Picked a little over 11 pounds of blackberries and raspberries for this year's jam session. There's still plenty of berries left on the vines so we're going to try and make blackberry wine for the first time.
Celebrating summer with a photo gallery of all the varieties of sunflowers growing on the Acre. (Links to the seed sources are included in the post.)
Pulled last year's dried gourds off the trellis to make way for this year's vines in the hanging garden. Now I've got a wheelbarrow full of gourds.
Hard to tell from the photo, but that's a mama duck and (at least) two new babies in a nest in the lavender. Check them on the live stream in a few days.
I think basil might not be bound by the laws of physics. I planted just six 4-inch pots where I planted 18 the year before. The results were the same.
Got a few extra veggies but don't know what to do? Make pinchos de encurtidos (a type of tapas). Easy & delicious, they're great with cheese and charcuterie.
I love the garden and the sound of Sunday morning silence. No cars on the road, no planes overhead, the people are still sleeping. No sound save a few birds getting a start on the day. This morning it's late spring and the vegetable garden is just getting to peak. The tomatoes are like The Hulk bulging in clothes too small. The peppers and corn are already in a flowering competition. The basil is so full the whole garden smells [keep reading...]
Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
Surprise! Turns out, my squash are scallop not straightneck squash. (Pro tip: when storing seeds for next season, make sure you label them correctly.)