Citrus on our Rind — December 1, 2016

Citrus on our Rind

With the weather cooling down and our greenhouse being a haven for warmth, we stumbled upon some tasty citrus in need of harvesting.

The trick to harvesting citrus is to get to the fruit before the freeze does! Freezes can affect the taste and amount of juice produced. Although taste is your true indicator of ripeness, choosing fruit with the most vivid of its ripe color is an obvious suggestion. Unfortunately, citrus does not continue to ripen after it has been picked so should there be any green on the fruit just let it be till the next time you stroll by and it will be ready to go! If the next time you visit the fruit has wrinkled you’ve waited a bit too long. Twist gently or snip off the tree without causing trauma to the branches. If stored in a cool moist space, your undamaged citrus can last for up to several weeks.

Happy Harvesting!

Clementine’s Cider of Fire — November 14, 2016

Clementine’s Cider of Fire

Clementine’s (Em’s) Cider of Fire

Quart size jar
Cheese Cloth or Wax Paper

*Horse Radish 1/2 cup shredded
*Garlic 1/4 cup crushed gloves
*Onion 1/2 cup chopped
*Tumeric 1/2 cup shredded
*Ginger 1/2 cup shredded
*Jalapeno 2 med. chopped
*Lemon 2 med. juice & zest
*Honey (once finished)
*Apple Cider Vinegar
Hawthorn Berries!
*-main ingredients !-because we’re fun

In case you didn’t know, there is a perfect way to get the cold weather out of your bones and a warm comfort into your soul. All this and much more is possible with Fire Cider! Fire cider is a homemade, all natural cold and flu preventative. The combination of health boosting veggies/herbs soaked in vinegar and the warm spices help keep seasonal bugs at bay. The beautiful thing about making your own fire cider is that you don’t have to play by the rules; Add more of your favorite ingredients to make the cider your own. If you ask us gals, the more garlic the merrier! The method of consumption varies. Some prefer to take their fire cider in a nice warm tea, or just as a shot alone, others even use as marinade/dressing for a salad. No matter how you take it your final product will be a concoction that gets rid of sinus congestion, provides antioxidants, supports immunity and digestion, and is down right delicious!


Put all chopped/shredding ingredients into quart sized jar and fill with vinegar. The vinegar should cover all ingredients entirely and then some due to expanding. Place a cheese cloth or wax paper between lid and glass. to ensure the metal lid to the jar does not touch any of the liquid. Besides for the daily shake, put cider in a cool dark area and let it sit for a month. Once a month has passed, shake well, then strain out all ingredients and add as much honey as your taste desires. VOILA, HEALTH IN A JAR!

P.S. Once strained we’re going to attempt to use our leftover veggies and roots in a stir fry…We’ll be sure to let you know how it tastes!

Olive Harvest 2016 — November 9, 2016

Olive Harvest 2016

from the perspective of a first timer

8am – The sun lifted its head out from behind the mountain and the fog slowly cleared from the valley. Dew drops on each little olive sparkled in the morning light. In the trees fourteenth year of existence and only second time being harvested their size was somewhat intimidating. They had a fairly manageable height to them, but their girthy thickness was quite the surprise. Each little nook and cranny contained a precious bundle of gleaming olives eager to fall off, into our buckets then eventually through a press, into a bottle and onto our table.


5pm- After a long day of strategically placing catch cloths under several dozen olive trees we were finally nearing our last trees to be brushed. For those of us lacking experience, there is quite the intimacy involved in brushing an olive tree; From having to stick your entire body under a tree to shimmy the tarp below the long protruding branches, to taking a very tall branch and completely bending it into arms reach. Quickly work turns into a game. The game where you aim your best and predict where your olive bundle will land only to occasionally miss and go picking for olives in the patches of grass. But oh, how can I describe to you the sound!? What a glorious sound! The sound of the “olive fingers” scrapping through the leaves and the sound of the olives plop! plop! plopping! off the stem and tumbling into an empty bucket or helping hand.

With a truck full of six hundred pounds of olives our work was done and it was time for us to fill our bellies with a delicious homemade stew.


New ranch pics… — September 22, 2016
Bananas…. — September 11, 2016
Blueberry/Black Strap Raspberry Cobbler — June 13, 2016
Italian cauliflower from our garden… — June 11, 2016
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