waywardspark Home and heart 9h
  •   thehomegrownlife Love this 9h
  •   trah_yusri So peaceful..you're so lucky to live there ;) 7h
  •   tonyresavage You see the green trees as you walk on by, and you forget all the things that were on your mind. 3h

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waywardspark This ragamuffin child has been lighting up my life for FIVE years. Happy birthday to you, Charlotte! 3d

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waywardspark Struggling up this stupid hill. Not sure what I'm running from or running toward. 3d
  •   cucinanicolina Simply to run is enough. It is! 3d
  •   interiorskate I've started running. I'm doing equal short run/walk/run/walk etc. The walk bit helps make the run bit easier. And listening to the Bee Gees 2d
  •   ramanejeju good! 2d

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waywardspark Ack!!! 3d

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waywardspark @yossyarefi , @_petlock , and I visited the world collection of pear cultivars at the USDA National Clonal Germplasm Repository in Corvallis, OR this morning, and the three of us wandered around wide-eyed and drop-jawed for over an hour through the hundreds and hundreds of diverse pear trees. The work the horticulturalists do at that facility is so fascinating and critically important for world food security as well as the preservation of heirloom varieties and niche food crops. I also learned that Chinese pears (the little yellow ones in the photo) are one of my favorite fruits. For more info about the USDA NCGR, you can check out several posts in the archive of my blog (about the quince, hardy kiwi, and currant/gooseberry collections). 3d
  •   junesblooms Beautiful basket 3d
  •   mchlfrsr @waywardspark I wonder if they sell scion wood? 3d
  •   waywardspark @mchlfrsr Distributing plant material is their primary mission, although they make it available for free or minimal cost. They aren't always able to fulfill requests from individual home gardeners because of time constraints, but you can contact them and ask. 3d
  •   baremtnfarm We drive by all the time and often wondered if they offer a glimpse of the operation. So cool! 3d
  •   waywardspark @baremtnfarm They have at least one open house per year plus they'll do tours for groups if you prearrange it. 3d
  •   baremtnfarm Thanks for the information, really good to know. 3d

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waywardspark I had a pretty fun afternoon farm touring with @yossyarefi and @_petlock . We were all highly entertained by the filthy dirty but extraordinarily animated pigs at Mosaic Farm. 4d

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waywardspark Sometimes, when all the other seats are taken up by guests... 1w

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waywardspark to roast 1w

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Normal Camille Storch
waywardspark I just mixed up a big ol' bowl of dukkah (a blend of crushed hazelnuts, sesame seeds, coriander, cumin seeds, salt, and black pepper) for the first time. Now what do I do with it? 2w

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waywardspark We're extracting a big batch of main-season flow #OldBlueRawHoney today. We're fortunate to be able to use this super nice licensed extraction facility that belongs to Cascade Pollination, some beekeeping friends of ours. What you're seeing here is the uncapping process. By this afternoon, we should have another 30-40 buckets filled up. 2w

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Normal Camille Storch
waywardspark I made six jars of Mustardy Rhubarb Chutney (recipe from @foodinjars 's book Preserving by the Pint and in the archive of my blog) today. It's kinda like barbecue sauce but better. I'll be bringing it to the food swap I'm hosting this Thursday, and if you're a local canner or pickler, you're welcome to join us. More details about the event are available by googling "Marys River Food Swap". I hope to see some of you there! 2w

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waywardspark Though somewhat neglected, our rhubarb is still going strong. 2w
  •   countryfarmhouse I've been juicing rhubarb. Perfect combination with a peach. 2w
  •   cucinanicolina I ️ rhubarb! 2w
  •   travelswithmyphone @countryfarmhouse that sounds delicious. Do you cook it first? 2w
  •   travelswithmyphone Ours just won't stop growing,but it's my favorite. @andrealanejacobs we are on our third batch of rhubarb vodka, you've got to try it. Just slice it thin, only the pink ends, then put it in a mason jar with some sugar and maybe some chopped ginger, cover the whole lot with vodka and leave it in a dark cupboard for as long as you can, giving it a shake every few days. Strain it before drinking 2w
  •   mamajeans_market Nice! 2w
  •   tessmaes Can you still eat it? Here (The Netherlands) they say that after june you shouldn't eat it because of high doses of oxalic acid, which migrates from the leaves into the stalks at the end of summer. I'm not sure though. 2w
  •   countryfarmhouse @travelswithmyphone I juice it fresh picked without any of the green in it. @tessmaes I know the leaves have oxalis acid but I've not heard it moving to stalks. 2w
  •   madinthehat @tessmaes It only moves into the stalks after frost or freezing conditions. Up until then is should be safe to eat. 2w

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  •   jene4n So great. Will the pianos still be out this week? 2w
  •   maechevrette There was a similar project in Boston last year! So fun. I don't play but I loved watching strangers it's randomly sit down and play beautiful music throughout the city :) 2w

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waywardspark Picking wild blackberries for a potluck cobbler. 2w

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waywardspark Popping-est popovers on the grill. The recipe is in the archive of my blog although you might want to read the post on @lilystockman 's blog where she waxes poetically on parties that involve a bottomless supply of grill-baked popovers. #barbecuebaking 2w

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waywardspark Pickled red onions (I didn't follow a recipe, but if they turn out good, I'll share on my blog soon.) 2w
  •   saidmelanie I make mine with 1/2c white wine vinegar, 1/2c sugar, 1/2c olive oil, and a couple TB of dried oregano. It's amazing, and it makes an awesome dressing for a Greek salad. 2w
  •   beccaw177 @rikross51 sorry for all the tags but check this out! Let's do it! 2w
  •   hppyadri @saidmelanie - how long do you let them sit? Sounds yummy! 2w
  •   saidmelanie @hppyadri I usually put them in a sealed container in the fridge before I leave for work in the morning, and they're ready for dinner. 2w
  •   boondockers Pretty 2w
  •   andre_hinds Whaaaaatt??!! I need ALL of these in my life. You know how I feel about pickled onions... 2w
  •   annadlogan I don't can so I have been searching for these everywhere and can't find them! Not even local farmers markets. They go awesome on a fish sandwich! 2w

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waywardspark Six half pints of salted brown sugar peach jam (recipe from @foodinjars 's book Preserving by the Pint) and seven pints of peach slices canned in a very light honey syrup 2w

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waywardspark Two weeks ago, I dumped a bunch of torn up plums in a jar of white wine vinegar, and now that it's sufficiently infused, I'm straining out the plum pulp. It smells SO good! Any suggestions of what to do with the pickled plum bits? 3w
  •   amameats Pickled plum salsa 3w
  •   kulanathegreat Hawaiians put them inside rice balls. 3w
  •   nerogov Put it in a salad.. 3w
  •   06natcat08 Soo what do you do with the juice? 2w
  •   maliablossom Musubis!! Pickled plums in Japanese is called ume. Put one in the middle of a ball of rice to make a yummy musubi. Also, it's a great remedy for a headache. I don't know why it works so well but it does! 2w
  •   flossiefarms Relish! 2w
  •   azcraftbeerguy Mmmm 2w

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waywardspark My niece is visiting. We thought we should give her the full hillbilly experience. @shannonharty 3w

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