mintified apple syrup


at least 70% sugar by volume in our apple syrup, infused with 1:5 fresh wild mint, over double boiler for about two days. result = mintified apple syrup. now what?


apple syrup


tastes just like it sounds. made from reduced gravenstein apple juice. first of the season.

Happy Canada Day!

macerating fruit

macerating fruit

we’ll be celebrating with an almost all home-grown (our blueberries aren’t ready yet, these are store bought) & foraged berry sourdough pandowdy.  salmon berries, sweet & sour cherries, black raspberries, & strawberries from our little plot ‘o land. this time I macerated the fruit with a little sugar & cointreau.  yumm.

Duck Dinner


waiting for browning


almost ready for the slow cook

everyone raves about duck. whole duck. we usually portion our birds, but I thought, “eh, what the heck”.  the beer braised muscovy recipe on this site (scroll down or ctrl + F once you’re there to find it) intrigued me … we have a “smoky” beer that we brewed (a little heavy handed on the carmelization of the malt, heh, heh) which worked out deliciously.  I got a little carried away with the dried fruit, so it was a bit overpoweringly sweet.

verdict: nummy.

but I’d still rather portion our birds.  look at all the goodies we get out of duck day vs. whole ducks that each result in a meal or two for a family.

LF Nettle Kraut

nettle kraut WIP via Gaia’s Gifts

shredded cabbage + chopped stinging nettle (gloves!) + salt + LF vessel = delicious

who knew?

and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!

Pig… month?

we’ve been blessed by an embarrassment of riches this summer: free ducks, free Berkshire boars, all for the taking, we just have to do the work.  well, yup, lots of work.  last Saturday & this Saturday are “boar days”.  last week’s boy was over 700 lbs.  wow.  and we’re happy to share: a number of friends have participated & received meat, or have shared dinners with us.  why not?  what on earth are we going to do with (possibly) 2000 lbs of pig?