One drought and three floods later, the gardens here are pretty much reeling. The pumpkins and hard squash are all coming out now, so they won’t rot sitting on top of the soggy soil. The tomatoes are finished, pummeled by thunderstorms. Ditto the cucumbers. Salad mix and spinach, planted in time to be harvested a few weeks ago, still stand stunted in water. Potatoes, all mush. But the one very bright green spot in this whole crazy season is BEANS. continued »
Honeybun, our timid new angora bunny, has finally left the cage of her own accord. Nearly a week of soft words, crunchy treats, and food placed outside the door wasn’t enough to make her budge. But finally today she did, on account of a PRODUCT. continued »
Well, after two days of coaxing and dog biscuits, Honeybun isn’t much closer to coming out of the cage. But she’s managed to win over the girls, who’ve been feeding her carrots and enjoying petting her gigantic velvet ears through the wire door. Both daughters tried to dissuade me from taking her when she was offered. “I’m sorry, Mom,” apologized Emma, crouched in front of Honeybun, who was nibbling pellets out of her palm. “I’m so glad you got the rabbit!” continued »
We’ve welcomed a new member into our crazy mixed-up Circle M family this week – Honeybun, a delightfully large and fluffy buff-colored angora rabbit that is to be my companion in the summer kitchen dye studio. Lovely new friend and fellow spinner, Laurie, brought her down yesterday from Madison, where she was getting to be a bit bossy with the small children and cats in her home. I find her just darling – twice as big as I expected and three times as soft – and hope she’ll be happy with the cool concrete floor and quiet atmosphere of the studio. So far, she won’t come out of her cage. But I’m working hard to coax her out with pellets, carrots, and dog bones, so I can pluck her belly. continued »
Greetings from soggy Circle M! Now in Week 2 of flooding here in our valley, we’ve lost the storage potatoes, roasting corn and summer squash under the waters, but we’re certainly enjoying the green that’s returned to our pastures and meadows. Honestly the farm couldn’t be prettier. Shannon had to mow around the buildings this week, in between thunderstorms, of course, and the animals are beside themselves frisking about in the newly lush grasses and alfalfa. We’ve enjoyed canoeing in our lower paddocks, and appreciated new views discovered on detours we’ve taken since our road to town has been closed! continued »
Today I returned a book to the library, surreptitiously in the drop box, that was due April 7th. Even though I couldn’t face our kind and patient librarian, who often renews books for our family without us knowing, I did tuck a nice apology note behind the front cover and a vehement encouragement to recommend the book to whomever she knows with interest in farming and the environment. Never have I taken so long to plow through a book, but it was worth the months of reading and whatever fine I incur. continued »
These days, I find myself turning more and more to the preserving books on my kitchen bookshelf, first among them “Keeping The Harvest,” by Nancy Chioffi and Gretchen Mead. What is ripe now is ripe in gallons! Tomatoes, cucumbers, summer squash, oh my! Not to mention the neighbors’ generously shared sweet corn. continued »
Tonight we’re experiencing another torrential rain with winds that sound like a hurricane. I should be feeling sympathy for my animals, but instead I’m fearing most for my potatoes. My poor soggy potatoes. How much more rain can the skies make? Where does it all suddenly come from? continued »
Gentle readers, I’d like to introduce you to a guest blogger: Shannon Marion, my husband and celebrity pig castrator. This morning he, Jake, our 15-year-old, and a long-suffering vet wrestled down our young boars to turn them into barrows. It wasn’t pretty, to say the least. Here’s Shannon’s version of the story… continued »
This timely recipe is a wonderful use for those new potatoes with super bright skins. And fresh dill! Many thanks to reader and Circle M business advisor Brad Farris, cooking down there in Chicago. continued »
