The rest of our homestead has taken off and I am staying busy just trying to keep up with all the upkeep (and washing of the muddy clothes that goes along with the rain).
The garden I planted in January has hit its stride.
The broccoli is beginning to put out florets and my Swiss Chard has finally gotten beyond the little seedling stage. Our pea plants are looking strong. Such a beautiful green...waiting on the first flowers and then peas.
My container garden is also doing well.
I also have lots of small containers of herb seedlings that look wonderful. They should be ready for transplant when I can finally work in the garden again.
Yesterday, I was able to add three hanging grape tomato plants.
Last year I started shopping for my tomato plants too late and could not find any of the grape tomatoes we loved so much. So, when I saw these yesterday I knew I had to grab while I could. I can always find larger slicing tomatoes and romas, but these tasty little tomatoes are much rarer. They are also a staple in our pasta dishes when we have them.
When the rain comes I have been busy inside. Of course a lot of it is just trying to keep up with muddy clothes, shoes and floors, but I have been playing in the kitchen some too.
I ground my own pork to make homemade Italian Sausage. Buying a roast on sale made this treat about half of what it sales for in the grocery store and oh so good. Didn't even need a fancy grinder as my food processor worked well enough.
After successfully making sausage I had to try my hand at ground beef. Found a chuck roast on manager's special making it MUCH cheaper than ground beef prices...
We had some excellent hamburgers from this batch of ground chuck. I'll admit it was a little chunkier than store-cut ground, but still yummy.
Here is my latest project
This is a Shitake Mushroom growing kit. I am just getting it started. It had to sit in the refrigerator for 5 days and I now have to soak it in water for several hours. Then, it will sit in a corner and work for us!!! If the directions are right, we should start harvesting in about 3 weeks... Mushroom & Spinach Quiche anyone?