I Think It Might Be Autumn

The weather weird-ing continues, one stormy night followed by a day of rain and showers and the daily temperature has dropped by around 12C.  The usual couple of months where the temperature slowly ramps up in spring and then descends in autumn haven’t happened this year which is a great pity as it is those months when most of the outside work gets done.  Never mind, there is always next year

The harvest this year is much less than usual at my place; the cold spring along with the wet early part of summer which then over a couple of days turned to an extremely hot summer with no rain meant not many pollinators made it to my place and the plants themselves struggled to grow.  However in august things started growing so I had some fresh vegetables.

The nectarines were rather small but tasty.  The ones in the basket above are the white fleshed type.  The yellow fleshed ones, which are generally sweeter, only had 2 fruits that made it through to somewhere near ripening and they were both eaten by the hornets before they were ready to harvest.

The peaches though did reasonably well. 

Most of these were knocked off by the wind but I don’t leave the peaches on the tree until soft, again because of the hornets, wasps and ants.  As soon as they start to go yellow, I go through the tree and give each one a gentle twist and take off those that basically come away in my hand.  They are still hard but I found this way of ripening them somewhere on the Internet and it works better than any other method I’ve used.  The peaches are laid out on a cotton cloth and covered loosely with another one.  I check them every couple of days and remove any that are starting to go off but on the whole they soften ready for eating.

This year it was the early flowering almond that got the best of the weather.  Usually it doesn’t produce much as normally it gets the worse weather.  I don’t have anywhere near as many almonds as last year but that will make these even more tasty. 

The wild hazel trees have struggled too.  Most of the hazelnuts above I think are empty – they don’t fall out of their cases – but I will open them just the same until I convince myself that my theory works.

I lifted the shallots a few weeks ago and they hadn’t produced many large bulbs.  I’ve used a few but the majority will be going back in the ground for next year.

With the changing of the climate I think that saving your own seed is going to become more important to ensure that the plants you grow can flourish in your particular environment.  Lets just hope we can stop the EU legislators from banning us from saving and using our own seed so we have to fill the coffers of the mega companies.

The bees are still here too!

The swarm has probably quadrupled in size over the summer so I’m hopeful there will be enough of them to survive the winter; there needs to be a big enough group to generate enough heat to keep them warm and alive through winter.  However, I don’t think they have enough honey so I’ve not taken any for myself and have started feeding them some heavy syrup.  I will keep feeding them this syrup for a couple of weeks as I think they still have time to convert it to honey.  If however the weather looks like it is going to degrade further I’ll have to stop and change to fondant. 

Today though they were out and working and were bringing in a lot of pollen. 

Yesterday when I checked them, I also fitted the mouseguard as part of the winter preparation.  Again the bees were very patient with me despite me faffing about and intermittently closing off the entrance while I tried to get the height of the guard right.  Note to self, fit the mouseguard before filling with bees next time!

They adapted to the mouseguard really quickly and it will serve a double purpose.  Not only should it stop any mice from entering and building a nest to overwinter in the warmth of the hive but it also makes the entrance more defendable.  That point was brought home while I was doing my hive check. 

I’d just opened up the hive when I noticed a hornet taking rather a lot of interest in the bees that were on the crown boards I’d taken off.  Thankfully it was the European hornet and not the Asiatic.  I gave it a bit of a dousing with the water spray and it moved off.  About a thirty seconds later I realised it had returned.  I’d not seen it come back but a couple of the guard bees had wrestled it to the ground and were battling to kill it.  My boot came down rather heavily as I didn’t want there to be any chance of it going back to its nest and telling the others.

Cherry Vodka

It’s raining but that gives me time for a catch-up post on making the cherry vodka back in June.

While the spring here might have left a lot to be desired, the sour cherries took it all in their stride and produced a good crop back in the early days of this summer.  As I’d also had a good crop of the late dark cherries, which are far sweeter for eating, this year these cherries were just for Cherry Vodka and the rest left for the wild life.

Since I first started making cherry vodka back in 2008, the recipe I use has changed a little, basically because I have less time and do it from memory.  It may be simple but it is also very tasty – safety note here, consume in moderation as alcohol is dangerous in excess!

So, all you need are the sour cherries, or griottes as they are called here, vodka, large plastic bottle, and some sugar – as I said it’s really simple but it takes a bit of time.

I use around 1 pint of cherries for a 75cl bottle of vodka.  I also take the time to stone the cherries as having soaked them in vodka for 6 months, I have no intention of just throwing them away at the end of the process and stoning them now saves having to spit out the stones at a later date when you eat the vodka soaked cherries.

The griottes are quite small and I find it better to use the individual cherry stoner otherwise a very large proportion of the cherries are left with the stone in if I use the table-top one I show back in this post.  I stone the cherries over a bowl and the cherries are then dropped into the plastic bottle. 

I generally use 2 litre diet cola bottles I collect over the year and there is a reason for this.  I’ve discovered by trial and error that if you store these bottles without rinsing them nothing grows in them during storage – makes you wonder about what is in the drink though!  I give the bottles a quick rinse just before I need them and drain well.

Once all the cherries are done I then strain the liquid that has come out of the cherries along with the stones, from the stones and add that liquid to the bottle.

Next step is to add the vodka, but save the vodka bottle so you can refill it with the cherry vodka at the end of the year.  You will need an extra bottle then as the vodka will also contain cherry juice and sugar.

Then I mark the bottle with the contents and year.

After that comes the long bit.  Each day for a couple of weeks or so I invert the bottle once or twice and the colour of the cherries begins to colour the vodka.   Then I put it aside usually until the end of October or the beginning of November.

That's when the sugar is required – I hadn’t forgotten about it!  I think the original recipe said add 300g of sugar but I found that a bit too sweet for my taste so I add around 200g of sugar.  The bottle needs to be gently shaken each day until the sugar has dissolved.  You can then taste the vodka to see if you need to add any more sugar – hic.

Normally at this point of the year I would have to wait until I was adding the sugar to get photographs of the final stages but I forgot to do last year’s batch until just before I made this batch.

Once the sugar has dissolved, separate the cherries from the vodka; pour the vodka into the saved bottles and store the cherries in an airtight container.

The vodka cherries are a wonderful, if rather potent, adult hors d'oeuvre and a few of them with a drizzle of spiced cherry sauce on vanilla ice-cream make a lovely dessert too.

Work In Progress

 

It’s summer, it started today

On the left, the cherry vodka is starting to take on some colour. 

The blackcurrants are from friends in exchange for some cherries and are destined for blackcurrant jelly.

The little bottle has some vanilla pod in vodka.  I read a post on the Homesteading / Survivalism  Facebook page on making it and thought I’d give it a go.

And finally the bottle on the right is the start of walnut wine.  This is a wine, brandy and green walnut concoction which if left to mature turns out a bit like sweet sherry.

The Hay Harvest 2013

 

The hay has been done and is in the barn: Three days of shifting hay bales, not all mine I must add.  There are three groups of us who get our hay cut at the same time and we then help each other to bring it in and store it. 

This year I had nigh on 300 bales but not all are usable.  The weather has been strange as I’m sure I’ve previously said and for the first time since I’ve been here, there was standing water down the middle of most of my hayfield and that’s even with the hay being cut nearly a month later than usual.

But I have a hayloft full of hay, around 240 bales thanks to some wonderful friends.  All the doors are open beneath the hayloft to help make sure it stays cool and, should any of the bale be slightly damp help dry them.  The bales have been stacked no more than 4 high and only one bale wide, (across, two bales lengthwise), and a gap of 50cm between each of the stacks.  The batteries have been changed in the smoke alarms and I’m now just going to be a bit paranoid for the next month or so as the barn is part of my house and I sleep right next to the barn!

Another Quarter Turn

That wheel just keeps on turning. The sun shone today and to celebrate I thought I would make a Brigid’s Cross.

While collecting the twigs for the cross, I came across this in the flowerbed. I think it’s a young weasel so I guess the tail-less decapitate one I found back in June 2008 was a weasel too.


My apologies to everyone who’s commented on my previous posts for not responding, I will try and do better. I’ve now put in the e-mail filter/rule on Outlook to separate out all the blog comments so I can easily respond to them rather than the notifications getting buried in amongst all the e-mails I get (sadly usually junk).

Nothing really major to report over the last week apart from enough rain to keep the ground unworkable but at least the ponds and ground water should be replenished. I’ve been working on my planting list. This is a very simple Excel spreadsheet, based on one from the Tiny Farm Blog, where I list all the seeds I’m planting along with when to plant, planting distances, where in the rotation they are going etc so I have all the information in one place on a few of sheets of paper. One advantage of this is that I can automatically work out how many of each plant I need for each row I want to plant in my pottager. As part of this I've also been through all my seeds and sorted them alphabetically so I can find them when it comes to planting.

I’ve also started to knit a scarf with the wool I spun from Chestnut. I know I’m biased but alpaca wool is just so lovely and soft and warm, it’s a joy to work with it. I'll post a picture when I've finished it.

I’ve also just had another delivery of oak for the wood burner and that will keep me busy for the rest of the week cutting it to size. The logs are all in the barn at the moment to keep them dry but I need to cut them and move them out so that the barn is available for the alpacas should I need it.

Lighting is provided by the floodlight as even with the door fully open and the single light in this part of the barn there is not enough light to work safely. The saw horse is a real boon, I was using a couple of hay bales but this is a much better height plus it also has a ruler so I know that I’m not cutting the logs too big. The cooker takes up to a maximum of 45cm so the 1m long logs are cut at roughly 35, 35 and 30cm; the two longer ones going to the wood-store and the shorter ones into the pile for immediate use. Sounds a bit odd I know but it’s the only way I’ve found to get the wood-store pile to stack properly.


So as you can see, everything is set; 2 cubic meters of wood, an electric chainsaw (no fumes in the enclosed space), heavy duty wheelbarrow to transport logs to the wood-store, face-guard, ear-defenders and Kevlar gloves on the saw horse. What you can’t see is me hobbling around like a penguin in my Kevlar chaps – smallest size and still they are too long - and steelies. Hopefully I can get most of it cut before my midweek trip to the chiropractor as I’d like to give my back a chance to settle once it’s been straightened out again.