This past weekend we stayed home. I even wrote it very large on the calender, “busy on the homestead” across both Saturday and Sunday. Starting with September our calender and going through to December now our calender is full, full, full! It’s a great thing, but our poor garden is getting neglected. This weekend we set our sights on harvesting the last of the walnuts (6 grocery bags full!), tearing out old plants, turning the enormous compost pile and getting this above bed ready for next years bounty. Just a few months ago it looked like this below:
This past weekend we tore it all out. We had had a problem with gophers in this bed after trying an experiment of laying down black plastic for weed control. The black plastic seemed to attract the gophers even more. Having read that narcissus bulbs are toxic to gophers and seeing that our narcissus needed dividing I set it upon myself to outline each of our beds with bulbs. We have an area at the top of our property that has about four or five 15 foot long rows of various daffodils and narcissus. They are just gorgeous when in bloom but I noticed this last year their performance had dwindled. They badly needed dividing. In fact just 10 shovels worth yielded me a bucketful of bulbs.
It’s such a huge bed, I didn’t think I’d actually make it around the entire thing in one day, but I did! I have the sore muscles and calluses to prove it too. In addition to being toxic to gophers, narcissus bulbs make a good weed barrier (like the naked ladies). They come up in late winter and form a wall of sorts which make it hard for that early round of weeds to break through. In the spot where this garden bed is, we need all the help we can get in that area!
Ever since reading Gaia’s Garden, I’ve opened up even more to the idea of where and how I plant our plants. For instance I’ve lined my flower bed with amaryllis bulbs to prevent weeds from encroaching. Then in front of the bulbs I planted thick growing yarrow as extra protection against the wild field behind them moving in. Favas are growing in the middle of the beds to prepare the soil for next years flowers. And now our largest veggie bed is lined with a wall to prevent gophers and will also soon be filled in with cover crop.
Though we don’t have a robust winter garden planted this year, we are doing extra homework in getting the garden ready for next year. It’s making me already look forward to next spring.
Wednesdays are crazy days around here. It’s my marathon day. Three trips to school, three extra curricular activites afterwards, breakfast, lunch, dinner, clean up, teethbrushing, read aloud time. You know the routine, I’m sure. I start the morning up and at ’em at 5:30am and don’t sit down again until about 9pm. Normally I have each child in one extra activity outside of school, but this season I made an exception and added soccer to the mix without dropping their martial arts. At the end of Wednesday I’m dog tired and, to keep things honest, typically a little cranky too.
Yesterday, however, instead of going full throtal all day long, I took my couple of kid free hours and ignored the laundry and unkept house and unfinished work projects and did something just for me. I made a fall wreath for our front door. I had been slowly collecting materials the past couple of days, so once I got everything laid out it only took an hour to put it together. A completely enjoyable, hot coffee, quiet crisp morning sunshine, hour. All to myself. Not surprisingly the rest of the day sailed along quite nicely. And our front porch looks a little more autumnal too.
(in the wreath: grape vine base with olive & eucalyptus for greenery, corn, rosehips, curly dock seed pods, dried sunflowers & dried grasses for color. in my ears: mystic orb earrings)
This change of seasons has really taken a toll on my skin. Yours too? In the last two weeks or so I’ve noticed a definite shift in the seasons and my skin has been so dry. I had run out of homemade body butter a month ago and my skin seemed to be happy with just using coconut oil as a morning lotion for a while, but last week I could tell that wasn’t going to be enough going forward into autumn and winter. My arms were aching they were so dry and my face too, while normally ‘normal’ skin, had big dry flakes on it. Yuck! My arms and legs were a simple fix, I just made another batch of body butter.
My face took an extra step. After a gentle reminder from a friend, I remembered that it’s really important to exfoliate your face a few times a week to get better skin. Without exfoliating your skin will look good at first, as all the dead skin cells cover your pores. But after a short time, those pores will become clogged and then they’ll start break out. That’s not what you want, you want to gently scrub all those dead skin cells away! All last winter I had exfoliated my face regularly, but I had let that habit go over the summer. Sunday night I took a of couple minutes to whip up a new batch of the microdermabraision facial scrub, hopped in the shower and in no time my face was in a better place. Using that facial scrub really does make such a huge difference in my face. And it’s so nice that I don’t have to buy it and since the ingredients are so basic I always have them on hand.
The other thing I’ve been using on my face the past two months is pomegranate seed oil. I’ve been putting it on my face every morning after my shower. That too has made a big difference in my skin! I get a lot of sun over the summer. Despite my best attempts at sunscreen and sun hats, my face gets it’s fair share. This oil has really helped me feel like my skin is healthy and hydrated. Unlike other oily things like coconut oil or shea butter or even olive oil, this pomegranate seed oil does not feel oily. Or even look oily. To me it gives it that natural, hydrated, dewy look that we’re all going for. Pomegranate seed oil is known for promoting skin cell regeneration and is high in antioxidants which help in anti-aging.
Pomegranate seed oil isn’t terribly cheap, but this 2 oz. jar will easy last me 6-8 months of daily use. That to me works out to be a pretty good deal. I’ve never had the best skin. Never will I have ‘porcelain’ skin, yet I’m trying my best to nourish my skin and keep it happy and healthy.
Do you have any winter beauty habits that help your skin stay hydrated?
The wee one and I made an apple pie. Now, I’m not known for my apple pies. Scott is. He’s the prize winning apple pie maker. But the other week, Alicia blogged about ‘the grand duchess’ of apple pies made with sour cream and eggs and ever since I couldn’t get the idea of a creamy apple pie out of my mind. I had to try it.
You probably know this already, but when you bake with a small child you need to stop for a minute beforehand, close your eyes, take a deep breath and say to yourself, ‘this is going to be a royal mess’. If you do that, baking with a child becomes completely enjoyable. If you go into the situation in a time crunch or with the thought that you don’t want a messy kitchen it’s bound to be a disaster. And, it’s taken me nine years of mothering to figure this out, but if you give your child their own bowl and give them a spoon full of flour, or baking soda or, butter or what-have-you in their bowl as you measure out your own ingredients, you’ll both be much happier bakers. In this case, she made her own pie crust and rolled it out with her little mini rolling pin.
Back to the pie though. It turned out great. A nice alternative to our usual pie. We have a granny smith tree in back and those tart, crisp apples were really fabulous contrasted with the sour cream. The crumbly, sugar topping is so good. It’s a rich pie and you’ll know that after eating a slice, so call all your friends over for dinner when you bake this. After I baked it for the allotted time, I stuck it under the broiler for a few minutes to give it more of a carmelized top. While this doesn’t top Scott’s pie, it will certainly make it into my recipe box for repeating next year. The only thing I’d do differently is cut the apples thinner, like an eighth of an inch thick and layer them in like a gratin. They way I did it was cut them about a quarter inch thick and just dump them into the shell. That allowed for big ‘air’ pockets for the cream filling to go into. Scott pointed out that if you cut the apples thinner and layered them then the cream to apple ratio would be in equal portions for each bite, rather than big chunks of apple & cream. Make sense?
That’s the dispatch from this Sonoma kitchen. Take a deep breath, get yourself in the kitchen, make a royal mess and give this pie a try (recipe here). It’s fall, we need to make sure our ovens still work, we need to pair the sight of colorful falling leaves with apples on our cutting boards and we need cozy comfort desserts for our now cooler autumn evenings. Now get baking!
I’m joining in with Ginny’s knitting & reading today. After knitting my latest sweater, I hit a bit of a knitting lull. My fingers needed a break and when they were ready to start again, I went for small needles and a little colorwork. This Bayard beanie is a great hat project. I made another one of these last winter. It has just the right amount of slouch to it and has this neat design detail in the back that gives it character. If you haven’t tried working with two colors before, this is a good intro project since you don’t have to carry the second color in your left hand. You only work with one color at a time, there aren’t any tangles or confusion about which color should wrap around which finger.
That said, I’ve ripped this hat back three times. I’ve become somewhat of a knitting perfectionist in certain cases. What you see at top got ripped out and then reknit on Sunday at the Hardly Strictly Bluegrass festival. My oldest son and I went together specifically to see Steve Martin & Edie Brickell, the latter who I’ve adored since high school. We both brought our knitting and at one point as I looked around there were three other women knitting. Apparently we sat right down in the knitting section of the Banjo stage. Alas, concert knitting results in something that once again I had to rip out. Good thing it’s enjoyable knitting project.
As for reading, I’m reading Small Wonder by Barbara Kingsolver. I read her book Animal, Vegetable Miracle a few years back and this is another work of non-fiction. It’s an older book, written after 9/11 happened. It’s beautiful! Just right for this season, I think.
Are you knitting or reading anything good these days?
The walnut harvest is upon us. I can’t remember how many walnut trees we have, but there’s a bunch of them out there. All in varying degrees of maturity and health. All in all, we’ve been getting around four full grocery bags of walnuts every year. We eat the vast majority of them, give some away and send some to our children’s school for their walnut cracking activity.
My dad and his siblings grew up on a farm with a large walnut orchard. He and his brother and sisters always had to help with the walnut harvest each fall. One time when my dad came to visit he asked how the walnuts were, picked one up, put it between his two palms and cracked it’s hard shell open with his bare hands! Oy! As for Scott and I? We use hammers to open them.
After you harvest them out of their hull, you need to let the walnuts dry for about two weeks before boxing or bagging them up, otherwise they’ll rot. Don’t ask me how I know this. With all these trees worth of walnuts, this takes a huge amount of space, so you’ll find all our outside tables and the floor of our garage covered at this time of year. After a few weeks, we bag them up and wait for a quiet day when we can all sit around and crack them.
Walnuts are super healthy for you, full of mono-unsaturated fats, Vitamin E, Omega-3 oil and all sorts of other good things your body needs. We use them in cookies, for eating plain, in salads, banana breads and granola. Sometimes I carmelize them with maple syrup in the cast iron skillet for snacks. They all get used eventually. This year I want to experiment with making a walnut butter out of them. We go through so much almond butter, I wonder if this would make a good substitute. Has anyone tried making their own walnut butter before? Maybe walnut milk?