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It's a bit chilly outside so we're focusing a bit more on the inside projects. Even using the fire which is burning anyway to preserve our excess onions.

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Finally got around to tasting the Aunt Ruby's German Green tomato. It's a little hard to get past the green color, but it turned out to be better than I thought it would. It even works well on a BLT!

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Check out my new video from the workshop at La Ferme Des Quatre-Temps with JM Fortier and Curtis stone.What an amazing farm and time I had there learning about small scale farming.
Day two of at La Ferme Des Quatre-Temps with JM and Cur

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Living Web Farms - cold climate silvopasture and alley cropping

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My wood splitting station for firewood
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I'm so grateful to have spent a week in Quebec at Jean-Martin Fortier farm La Ferme Des Quatre-Temps with JM and Curtis Stone. It was an amazing week of learning market gardening and what can be accomplished with simple hand tools and intensive plantings.

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Garlic is probably the easiest of all #growyourown crops to grow, but when do you know it's ready to harvest, and how do you harvest it? #allotment #kitchengarden
https://greenfingeredblog.blogspot.com/2018/07/harvest-garlic-allotment.html
Harvesting Garlic on The 80 Minute Allotment
Harvesting Garlic on The 80 Minute Allotment
greenfingeredblog.blogspot.com

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The garden is growing so fast that it's hard to keep up with the changes. We are enjoying Tomatoes, Peppers, Eggplants and more. One thing that we make a lot of is our tomato, cucumber and basil salad.....with onions and garlic. All from the garden of course.
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