Feeling Farmy

I guess I should start out the post with some kid pix. As we continue to pass the last couple weeks of summer vacation I can honestly say it has been a great summer. The kids were not overscheduled with too many activities, I think. In fact, the only "summer camp" in which they were enrolled was a one week strings session for "Spy Music". The week culmintated with a performance of the theme from The Pink Panther and Mission Impossible. The kids put on their "spy shades" while they played Mission Impossible.

We've enjoyed watching the garden grow taller and taller. I know I should have pix of the kids amongst the 12 to 15 foot tall corn and sunflowers so that you have some perspective, but they were not readily available to stand still like the garden obliged. May I brag? Check this out!

The combination of weeping amaranth and sunflowers really dresses up the place. Also, last spring I was cleaning out the winter squash I had been storing in the dining room fireplace ... they were looking lovely and then one day turned to a pile of mush. So, I got a shovel and bucket and took the slop out to the compost. Now we have some interesting volunteers springing forth from the compost. I think this is a cross between a hubbard squash and a pumpkin.

The bees have been stoked about all the squash blossoms and even the corn. I can hear them humming! They love the sunflowers as seen here:

And they are like clown fish on an anemone in these artichokes:

The crazy girls are making honey now. I've put some supers on top of their brood boxes. Here are some of Margaret's girls on the inner cover of the hive:

And speaking of sweet things, I've been harvesting those garden huckelberries. So, here is the gig: If I proudly gave you a start for one of these and you have been frustrated because they taste awful, then I have an answer for you! (That is, if you haven't ripped the plant out of your yard out of sheer frustration!!!) St. Clare Heirloom Seeds has the recipe on their blog (because they sell the seeds!) Now, I purchased my seeds from Baker Creek Seeds. You'd think they would also give a recipe. But, no. They give a simple warning that these things should not be eaten raw. No problem there. They are disgusting raw. Okay, that said, here is the best recipe that transforms these nasty little buggers into a delicious pie or jam or something. (I've made both successfully this summer). And, included below are my pix with their recipe. For the filling you will need: 8 cups garden huckleberries 1/3 cup baking soda 1/3 cup water 1/2 cup lemon juice 2 1/2 cups sugar 1 1/2 T lemon zest Pinch allspice 1/2 t salt 1/2 cup tapioca flour Place 8 cups berries in pot with enough water to cover fruit.

As they begin to boil, slowly add 1/3 cup baking soda, stirring constantly.

Green foam will appear. You'll want to cook this 10 minutes at a low boil.

That picture did not cover the greenness of the water. So, I've put some in a bowl here for you. Now, I've seen this color range from a yellow green to a very vibrant blue green that is just plain unnatural! Way fun.

After 10 minutes are up, you'll need to drain and rinse those rascals. Don't taste them yet! Return the somewhat hard barries to the stove and add 1/3 cup of water and 1/2 cup lemon juice.

So, there went the water with no big change. Here comes the lemon juice:

Oooh la la!! Take a close look at that crazy purple:

Like magic! From green to purple. That is a total science experiment right there. My kids love to be in the kitchen to watch that happen. You'll need to cook this down for another 35 minutes until the berries become soft and it looks like a jam or pie filling. At the end, when tender, add sugar, lemon zest, salt & tapioca. Pour hot mixture into your homemade pie shell or into hot sterlized jars. If making a pie, bake at 350* for about 50 mins. If making jam, process in water bath for 15 mins. Enjoy, you Huckleberry Hound!