We are trying to grow the colonies, and we just got two new nucs of Buckfast bees. We are calling these lovingly: Babylonians and Minoans❤️
We got them in the morning, and by afternoon the industrious females were carrying baskets full of pollen to the new hive.
As we find ourselves in a heavy snowfall, I try to make use of the time I have been inside. Today’s goals: bottle some wine, explore zucchini recipes!
We are learning much about this land. Philip and I are harvesting black walnuts from two of our biggest trees near our house. They fell early- it is suggested
that we harvest them only after the frost- so these might not be the best nuts! We have a maple syrup bucket full of nuts that have fallen from the tree, so we decided to harvest them before they start to mould. Note: if you are harvesting these walnuts, you need really good gloves! They stain your hands. The dye from the husks is very strong. I am in the process of trying to use the dye.
If you have these trees close to you, or on your land, if you husk them, you can keep the exterior pulp as a dye . Make sure you don’t throw away any of the husks close to a garden, the husks inhibit growth and should be treated like a plant killer. You can’t grow many plants under a walnut tree. That being said, walnut trees are an investment in the future- they make beautiful wood, and can live up to two hundred years.
Visiting friends with a Moroccan orange cake and rum sauce- with accents!
My first attempt at fruit wine…
If you would like some honey, we have a great quantity still available!
Happy Mother’s Day!
Today was a relaxed day (to be honest, the whole weekend has been a step back from a demanding routine). While I was told that it was my day off, I really wanted to make use of the free time. We have an amazing patch of rhubarb that I wanted to explore, and today was the day.
I even had help in the kitchen!
2 cups of regular flour
2/3 cup butter
1 tsp of sea salt
5 tbsp of cold water
4 medium rhubarb stalks chopped
2 cups of strawberries sliced
1 cup of vanilla sugar (a Mason jar of sugar that has a vanilla bean immersed in it to flavour the sugar)
1/2 cup of flour
*** toss filling ingredients together, then let this sit for 30-45 minutes before cooking***
Place the filling in the pastry pan (pricked). We cut out some lattice pieces (with a Ravioli cutter) . The lattice design helps the rhubarb and strawberry to steam, and therefore lose some of the moisture. I also whisked the lattice pastry with an egg yolk for a beautiful glazed presentation. Let it cook in the oven for 35 min at 350 degrees .
Let it sit in the oven after the temperature is turned off for 20 minutes.
Serve and enjoy! xx