09/03/2025
Late Spring at the farm, most of the flowers are completing their blooming and focusing on building roots for the upcoming autumn and fall. Tomatoes, cucumbers, and herbs are full abundance!!
I've made a 2 gallon crock of pickles, basil sauce cubes, 2 gallon bags of chopped apples from our early tree, a salad of cucumbers, tomatoes onion maybe pepper and occasionally feta nearly every night.
Preservation looks like drying fermenting salting and oiling at this point. Soon I will bridge the preservation gap and begin making sauce for the winter. I didn't make any last year and froze all the tomatoes, which wasn't as effective as I hoped so I'm back to jars this year.
The herb garden and greenhouse are so gorgeous this time of year, I'm in love with the abundance and all the bugs and crawlers too. Everyone needs to eat* 🤔
Still enjoying my herbal suntea nearly every day although my family will soon need warming blends I'll most likely stick to the cooling herbs until full winter due to perimenopausal heat flushes.
Sun Tea Recipe:
6-10 sprigs of: catnip, holy basil, lemon balm, basil, spearmint, Raspberry leaf, occasionally nettle and/or lavender buds, plus butterfly pea flower (a few bunches, add all herbs to a jar( i prefer a gallon) fill with warm or hot water and set in the moon and sun from one night to the next afternoon. Strain when it's deep blue, add lemon juice - and few splashes, sweetener of choice, cool as desired, and drink to your hearts content.