Today I got an extra pair of helping hands in the garden and the kitchen
A lemon tree was planted, as well as winter seedlings and rhubarb tubers, the (different) orchard was pruned, the chooks got a home upgrade and the garden got mulched
Henny’s eggs were carefully collected and transported to the kitchen one-by-one, with a mammoth harvest of rhubarb.
This was made into a nice Rhubarb pie (which ended up as a crumble because I suck at making pastry)
Plenty of more work to be done tomorrow (including chipping all the orchard prunings for mulch) but for now it’s rhubarb crumble and custard, and movies by the fireplace 🔥
Lasset die Ernte beginnen! 🥕
Gute Vorbereitung ist ein Schlüssel für eine schnelle, effiziente Ernte! Gerade wenn es heißt, 220 Bund davon und 220 Bund davon etc. 😅
Wie gehen wir vor?! ⬇️
1️⃣ Ernteboard aktualisieren
2️⃣ Gummis abzählen & mit einer Klammer zusammenfassen
3️⃣ konzentriert Ernten (mit Freude - jeder Handgriff zählt)
4️⃣ Lieblingsmusik anmachen & regelmäßig Wasser trinken & auf gute Körperhaltung achten!
That's it! 🤙
MELLOW MONDAY It doesn’t matter where you are - still in your bed or already stuck in an anxious whirlpool of emails - take a step back and do one small thing that makes you that little bit happier. For me it was a long hour yoga practice and a relaxed cup of coffee. May your Monday be that little bit mellower and if it’s not, make it! And when you do - be proud of yourself. Sometimes we need to practise our right to be selfish. I’m cheering you on 💪🏻🌞🍰☕️🤸🏼♂️...
Pickled Watermelon Radishes!!
Aren’t they pretty?
School holiday gardening, harvesting and cooking is a great combo for children of all ages.
From toddlers to teens I guarantee one of the above 3 will be a winner.
Yesterday we harvested a batch of our watermelon radishes, these radishes as you can see are back to front, having white skin and red/pink flesh. All 3 of my children played a roll in these radishes coming to fruition.
1 sowed the seeds, 1 harvested them and the eldest helped pickle them.
Gestern waren wir mit meiner Familie im Hofladen Potsdam Erdbeeren, Stachelbeeren, schwarze Johannisbeeren und Süßkirschen pflücken 🍓🍒 Das war anstrengend, hat aber Spaß gemacht 😅
Wir haben unsere eigenen Behälter mitgenommen. Diese wurden vorher abgewogen und später vom Gesamtgewicht abgezogen. Um jedoch Süßkirschen pflücken zu können, mussten wir 2 Euro Eintritt pro Person zahlen. Wer aber mindestens 2 Kilo pro Person kauft, bekommt das Eintrittsgeld mit dem Preis der Süßkirschen verrechnet.
Wir haben echt viele Beeren und Kirschen gepflückt. Als wir zuhause angekommen sind, haben wir direkt alles gut abgewaschen. Die Kirschen haben wir entsteint und nach Maden durchsucht, da einige Maden enthielten. Leider mussten wir ein bisschen entsorgen. Ein paar Erdbeeren und Kirschen haben wir eingefroren. Wir wollen außerdem noch Kirschmarmelade kochen 😋
Yesterday we went to the Hofladen Potsdam with my family to harvest strawberries, gooseberries, black currants and sweet cherries 🍓🍒 It was exhausting but still fun 😅
We brought our own containers. The containers were weighed and the weight will be automatically deducted from the total price later. If you like to harvest sweet cherries, you have to pay 2 euros each person for entrance. But if you buy at least 2 kilos of cherries per person, you will get the entrance price with the cherries price settled.
Harvest time! Tomatoes that were ready: Stupice, Chika cherry, Kellogg’s breakfast. Also picked luffa, black beauty zucchini, curly kale, shiso, rosemary, roselle, and one lone adorable national picking cucumber. 😍
Harvested early plums and remaining apricots this week at the farm; with coronavirus making a resurgence across the state, particularly in smaller counties with fewer public health resources, stark racial and economic inequity, Taki san, who typically provides Japanese agriculture students and undocumented Latinx community members housing and work during the busy seasons, will be operating his 36-acre farm most likely on his own for safety. When we say safe, we don’t just mean safe from sickness. We also need to talk about safety as in what it’s like to work and be Black and Brown right now, in the past. How we are facilitating their wellness, rest, regeneration in this lifelong fight for liberation.
When we think about our food, we need to also consider the labor that is required and the quality of that labor. We don’t mean quality by how fast or effective that labor is— but instead, how equitable are conditions for laborers and familiarizing ourselves with the humanity behind each consumable. There is no such thing as cheap labor because “cheap” costs people their bodies, determination, life. Investment in community originates at the source — and that means who we have the opportunity to conspire with. Taki san, for example, gives his workers access to free housing and produce. This past Monday, we weigh out the challenges together. It’s really just the two of us, sitting underneath his walnut tree in plastic lawn chairs, eating popsicles and squinting into the sky wondering quietly how the hell our bodies will take this season. How the folks who labor with us feel it in their bodies on top of the cultural weathering that continues for our workers of color. Can we get back to a place in our businesses that supports our workers and communities better than ever before? We made a pact, to reinvest in each others’ wellness — then we go back into the ring.