Here's this weekend's garden accomplishment. I'm not sure if the jostaberries will get quite enough sun to fruit well - the blueberries will get a solid half+ day, but that corner gets cut off a little by the mountain ash just out of frame. But they were on sale and we'll see.
Someone's giving away sweet woodruff starts on freecycle, I might try that on the bottom of the hill where I cleared out the English ivy.
My partner was making pizza when I got home. He'd pulled out cans of pineapple and green chile, but wanted ham to balance the pineapple.
Meanwhile I wanted to use the nice young birch boletes I picked yesterday. How do you make those like ham? Fry them in bacon fat! With a bit of worcestershire sauce.
It wasn't really like ham, but it was still good.
Went out to the chestnut trees this afternoon, but there was a lot of competition - including from children, who are not ashamed to run right up to the burr that just fell at your feet and claim it as their own.
I gave up in favor of hawthorn fruits, rose hips, autumn olives, and asian pears. It'll be a nice jam, tart red fall flavors with a sweet balance.
Not sure what to call it though - "outcompeted for chestnuts" is long/awkward. "Not chestnuts"?
I made apple cider bread, following (more or less) this recipe: https://www.storyofakitchen.com/bread-recipes/oat-cider-bread/
I forgot to turn the oven temperature down after preheating so the crust is a lot harder and darker than I prefer. But still - bread! The apple flavor isn't very strong, it's perfect for eating with jam.
#gardening question - is there an easy way to separate a lot of radish seeds from their pods?
I've tried a rolling pin, a meat tenderizer, and beating them in the kitchen-aid with no real success. I know I *could* do it by hand but I have enough that I'd really rather not.
I went to the woods yesterday and came back with some chanterelles - which I ate in cream sauce with garlic and onions, over spaghetti, delicious! - and some chicken of the woods, which I'm not sure what to do with.
It was growing on a hemlock stump. I don't have bad digestive reactions to conifer chickens or anything but they always taste a little sour, I haven't figured out how to cook with them effectively. Maybe a hot & sour soup?
A random thing I've been doing lately to reduce my waste – I keep any and all vegetable scraps in a bag in my freezer. Whenever I've collected enough, I boil them all up into vegetable stock to use in cooking, to give plenty of that sweet, sweet umami flavour.
All kinds of scraps go in the bag. Carrot peel. Onion skin. That one mushroom which always starts to go dry before I can use it. The only rules are to make sure everything's clean, and to avoid using anything which is rotten or mouldy.
This happy but lonely boi represents two of my #gardening mistakes this year: putting way too much coffee grounds in this raised bed, and thinking that tomatillos are self-fertile.
After I put oyster mushroom mycelium in the bed with the coffee grounds things bounced back. So here's this late bloom. And my other tomatillo in the back still has a couple flowers on it; recommended isolation distances for heirloom seed saving are way bigger than my yard, so maybe I'll get a few?
I like to grow food, and harvest food from the wild.
Toots may contain un-CW'd meat & booze.
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