We spent the first half of the day peeling logs and planting seeds at Fred's plot at Wheaton Labs.
I think Fred's hugelkulturberm is lush and pretty! I saw some gorgeous flowers on his plot!
I saw some squashes and squash flowers! And a lot of other flowers that I don't know!
These are some of the pretty flowers I saw while I was planting apricot seeds! Some of the seeds other boots planted were peaches, cherries, walking onions, and more!
These two frilly flowers my my favorite flowers of the ones that I saw today!
We spent the second half of today taking apart the deck at the Pavilion between the Fischer Price House and the Library.
Worf, Gert, and Ferd were having a "council" meeting on the rock patio, while I was making peach chutney. I came across their meeting when I went to get more Apple Cider Vinegar from the pantry. Worf is the black fluffy black cat, Gert is the short-haired Calico cat, and Ferd is the short-haired gray cat.
Here's a closer look at the cats having a meeting.
And here's a closer look at Ferd; usually Ferd is pretty skittish, so I couldn't get very close.
This is teh peach chutney that I made! I'm going to let it ferment for two days!
Good morning! I made a frittata-like mix this morning of fried idli, eggs, and greens; then, I hiked up the "Volcano" at Basecamp!
This is the frittata-like mix that I fried up this morning!
Looking around this morning! the sunflower's at Mike Jay's hugelkultur bed are looking pretty!
And a view from the "Volcano"!
I made a kind of carrot kimchi/sauerkraut that doesn't have cabbage in it. This ferment is inspired by the Kimchi and Ginger Carrot recipes from Nourishing Traditions by Sally Fallon. I made this ferment with carrots, onions, garlic, a red bell pepper, red pepper flakes, leeks, cauliflower, apple cider vinegar, sea salt, and ginger! The large container will ferment for between 7-30 days, and the smaller jar will ferment for between 3-6 months.
I made fermented salsa!
Everything is all chopped and mixed up! I used orange juice instead of lemon juice, because I didn't have any lemons!
The salsa jar on the left will ferment for 7-30 days, and the right jar will ferment for 3-6 months!
I also moved my soaked bean mix into the slow cooker for them to cook overnight. I will use half the crock to make fermented bean paste, and I will use the other half to eat right away.
I also made eggplant caviar! And baked spaghetti squash, too!
I checked on my dosa batter, and it is looking like it is ready to be fried up tomorrow!
Good morning! I stirred the dosa batter this morning, made bean paste, and fed three cats! I'll be frying up dosas later today, since the batter is looking nice!
I pulled the bean mix of chili beans, red beans, and pinto beans off the slow cooker and made some fermented bean paste. I wanted it spicier, so I made it with lots of extra garlic, some ginger, cayenne powder, and chili powder.
I cut up all the garlic, onions, ginger, and couple peppers that I am using!
I processed the spicy stuff and the beans into a paste, and then, I mixed in sea salt, garlic ferment brine (to use as a starter), cayenne powder, and chili powder.
Then, I put the bean paste into three jars and hand closed them tightly. The left jar will ferment between 7-30 days; the center jar will ferment 3-6 months, and the right jar will ferment for anywhere between 7=180 days.
I saw Ferd eating this morning, and I think he's so cute! He's got nice short soft fur!
And I saw a turkey walking around behind the Fisher Price House!
I fried up half of the dosa batter that I had made! I'm saving the second half of the batter to fry up more dosas when this batch is finished up!
I served the dosas with some of the ferments that I have made! From left to right, the ferments the dosas were served with are fermented bean paste, mint chutney, peach chutney, and Latin American Sauerkraut (Cortido)!
I had some of each on my dosas! On the top left is the peach chutney; on the top right is mint chutney; on the bottom left is Latin American Sauerkraut (Cortido), and on the bottom right is the fermented bean paste. I thought all four of the fermented condiments were tasty! My favorite of these four is the peach chutney!
I walked to the top of the "Volcano" at Basecamp, and it was hot outside.
Good morning! I started to make some tea this morning!
I think it looks nice outside!
We worked on building a log gate at Wheaton Labs today! Jaqi ran the tractor to dig the holes for the log gate posts.
We took a quick look at Allerton Abbey while we ran over there to grab some tools. The floors of the Abbey are taking awhile to dry.
I limbed the portion of a tree that was used to make two of the log gate posts, and I peeled about one half of the sides of the logs that I could reach before we cut the tree to the right dimensions.
This is Jaqi and Jen working on peeling a log!
After we cut the tree into logs of the right dimensions, we hauled two seven-ish foot logs back to where we are building the log gate. We dropped one log off, and I helped finish peeling it. Then, we took one of those logs to the ABbey so that we could use a stronger drill to make a 2-inch hole in it that we can pass chains through. This is Josiah using the drill to make a hole in the log!
Jen sawed a log gate post to the right height!
This is a log gate post getting spikes added to the bottom of it to help anchor it into the ground.
This is dirt getting tamped into place around a log gate post. We took turns shoveling dirt around the logs and tamping dirt into place.
And these are the three log gate posts we put into place today!