NEEDING MORE FIBER.
Sunday was the Kentucky Sheep and Fiber Festival in Lexington equipped with the awe-inspiring finals for the sheepdog competition. After going, needless to say, we've determined how we're spending our retirement––me with my whistle, sheep and border collie, Hannah spinning the wool and felting. Ok, hopefully we wont have to wait until retirement, but this event in Lexington definitely left us inspired to add a little fiber to our farming.- Jesse.
A HOUSEWARMING.
With bandsaws and construction equipment, piles of scrap vinyl and junk scattered around the house and yard...it has been hard to feel very much at "home" this week. But throw in some good friends, a meal of local bratwurst, last year's canned relish and pickles, a playmate for Wendell - and suddenly we feel this unfinished house becoming our own. Our very first little place to call home.
FORAGED.
"Our brains developed under the pressure of natural selection to make us good foragers, which is how humans have spent 99% of their time on Earth." -Michael Pollan, Botany of DesireWhen we moved into our new house a few days ago, Hannah and I set about exploring the property in search of things to exploit––fruit trees, wildflowers, edible greens, etc.––anything we might be able to use or eat or turn into wine. Although there is quite a lot of property to explore yet, simply starting with our yard we were immediately able to find some lamb's quarters––a tender green whose flavor is often meaty and whose nutritional qualities often greater than anything we can plant (despite the fact that it's most commonly referred to as a weed!). So, having not been up to the garden yet that day, I picked some and scrambled it for our first hot meal in the new home. CSA members, do not be surprised if you get some of this treat in your first basket!A little more exploration revealed a healthy mulberry tree, and though they aren't the most flavorful or juiciest mulberries we've ever eaten, they'll probably make a decent wine. Along with honey suckle I found at the edge of the forest, I combined the two things with some water and honey and as we speak, our first ever mulberry/honey suckle wine is fermenting away.I truly enjoy foraging and want to do more of it––wandering around and exploring all the free food that's out there, realizing how little we actually utilize from nature. Yes, indeed, it's smart to research foraged plants before you eat them, but once you grow to recognize food in the wild, the possibilities are endless. Our pear tree is loaded. There are hundreds of blackberry briars around. Cherry trees, wild grape vines and, yes, plenty of "weeds," all soon to be ripe for the pickin'. I'd say look forward to a summer of many foraged posts.- Jesse.
