Huckleberry Homestead Reflections
One thing I love about Homesteading is that nothing stays the same — growing/decomposing, summer/winter, storing/consuming.
You come to value the moment — savor the possibilities of this day. Even though the returning seasons may rhyme, they are never exactly the same.
Some summers are wet and cool and I wonder if I’m ever going to taste a garden-ripen tomato. Yet, it may end up being a phenomenal year for fresh peas.
After a few months of weeding, I don’t want to even look at the garden. But before I know it, the first fall frost has come and we move on to hunting and butchering.
Soon you forget the number of the year — 2000, 2006, 2012 — and you use memories to name them. Remember the year we built the house. Remember the year the strawberries were so sweet they seemed to taste like berry concentrate. Remember the year our dog, Serus, died of old age after a long and productive life?
Last night, Jordy saw his first hummingbird moth this year. He took a picture to capture the moment knowing that even though he will see one again, it will probably not be on Mom’s petunias in the moonlight.
Huckleberry Homestead’s “State of the Onion Address” Garden Update.
Jordy found the first ripe strawberry this week and more are coming on. The radishes (part II) are ready and the kohlrabi are starting to get enough size on them to pick. We’re still picking lots of lettuce mix, green onions and a few baby carrots we’ve thinned. There is probably one more week left for garlic scapes. So far we’ve enjoyed them in pesto, eggs, stir fry and fajitas. Cilantro, rosemary, chives and lovage are ready but the basil and green beans are still trying to recover from the cool weather. We’ve opened up the last jar of dilly beans so I hope we see some green beans later this summer. I’m expecting to see the sugar pod peas any day.
And last but not least, the huckleberries are
ripe along the trail!!!
Asparagus and the spinach are done for the year. However, I may plant some more spinach in August for a fall crop.
I’ve just planted some cabbage seed for a late crop. Rachel just helped me plant the 2nd set of kohlrabi starts in the garden. We’ll be starting a few more plants — lettuce, cilantro, kohlrabi, turnips, basil — to extend our harvest but mostly we are now trying to stay ahead of the weeds.
So grab a basket and help yourself to the garden when you stay with us–you can’t get veggies any fresher!!
Have some fun cooking outdoors.
• Choice of meat–hamburger, boneless chicken breast, roast beef, etc
• Potatoes, carrots and onions (thinly sliced)
• Campbell’s Cream of Something Soup
On a large piece of heavy duty foil, place some meat, potatoes, carrots and onion. Top with a spoonful of Cream of Something Soup. Bring foil up and around. Fold and seal all edges. Place in medium to medium-low coals, rotating as needed. Check by opening slightly and piercing veges with a fork. When veggies are tender, it’s ready to eat.
Campfire Pot Pie
Yummy, hot and filling.
• Sliced bread
• Canned chicken, turkey or roast beef, drained
• Can of mixed vegetables, drained
• Canned gravy
Butter bread and place one slice, butter-side down in pie iron. Scoop some meat, veges and gravy in the center of the bread (go easy on the gravy–don’t want to make it too soggy). Top with another slice of bread, butter-side up. Clamp pie iron and trim off excess bread. Cook over medium coals until bread is toasted.
Huckleberry Homestead seeds
Best Corn on the Cob
The best corn I have ever eaten. Simple and yummy.
Soak corn, leaving on the husks, in cold water. Place on grill over medium coals. Cook 20-25 minutes rotating as needed. Remove from fire and remove the husks (it’s hot-be careful). Drizzle with butter, sprinkle with salt and enjoy.
Random thoughts on the homesteading life by Christine Dick,
co-founder and Chief Bottle-Washer at Huckleberry Tent and Breakfast.
I love sharing with others our lifestyle, but you can enjoy more on this page. Check out my recipes and seeds!