Manchego Cheese at 1 week

Manchego Cheese at 1 week

it’s beginning to develop a nice rind

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Chicken enjoying the rest of our cantaloupe this morning

Chicken enjoying the rest of our cantaloupe this morning

They got to enjoy some quality time out in the yard, until the big yellow lab came over and wanted to play and they ran into the coop for safety. Smart little chickens.

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time for the second harvest of our garden!

A few weeks ago I thinned out the carrots and beets and roasted them up, and today I pulled the rest of them, along with the swiss chard and the collards out to make room for the squash that are trying to take over the garden and to start the fall planting.

These are the collards, or maybe kale, it’s hard to tell after the bugs got most of them. There were lessons learned here…

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Next up the swiss chard, which I had actually forgotten about since it looks so much like the beets, except there’s no beet. It did surprisingly well. I think I’ll definitely plant some next year, but I won’t put it next to the beets this time. I am also trying a fall harvest of this one. Image

These are the last of my tiny carrots. I really should have harvested them a few weeks ago as bugs got in and chewed up the top half of most of them, but they are very cute. I’ve also put in a new batch of these since they seem to grow fast.

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And of course the beets. These I am most happy about. They grew perfectly except for where I planted them too close together and they are delicious. I’ve put in a second crop of these as well.Image

Left in garden are four squash like plants. They are either gourds, watermelons, butternut squash or pumpkins. For the most part they are just starting to fruit now, so I don’t have much hope for them, but perhaps their trellising (pipe cleaners) will help. We have a few small green things growing, which look like gourds to me, but I’m not sure. And one tiny cucumber. Also tiny green onions which we’ve been using as needed.Image

I also left the basil in as we are using straight from the garden. In the back there are also some eggplants that are flowering and might perhaps produce some tiny eggplants before it gets too cold. Image

Little tiny gourds?

Also included in the fall planting, cilantro, radishes (all mine got too hot too quickly and died this spring) and some snap peas that I need to get another cage for. I’m not going to be heart broken if this batch doesn’t make it, but we had so many left over seeds I figured I might as well plant them!

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Succulent rescue hospital

Succulent rescue hospital

I added in an aloe that I found at walmart the other day. They seem to be doing quite well, even starting to grow and sprout!

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Up tonight – mozzarella! Made by Caitrin!

We also have an over abundance of watermelon… so if anyone has any ideas…

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And the cheese was flipped and oiled. And the kimchi is starting to taste like kimchi, but I think it needs another day.

Here’s a preview!

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Preserved lemons (ow my cuticles)

The idea behind preserved lemons sort of mystifies me. Apparently they turn into something magical when they are compressed in pickling spices and salt. So basically you take washed lemons and cut them in half, then nearly cut the half into quarters and layer them with sea salt and pickling spices… and let them sit. periodically pushing them down if they emerge above the juice line. The recipe for this comes once again from Real Food Fermentation.

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You can see the kimchi on day 2/3? sitting next to it. We added a cucumber to it to see what would happen.

Oiled and aging

Next step for the cheese, a brush of olive oil and then sitting in the cleaned cheese fridge.

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And the perpetual problem of remembering to oil and flip it every day.

And into the brine we go!

So the cheese looks pretty good this morning after its long night in the press. And the brine (left over from last time, reboiled, skimmed, a little salt added) got to rest all night waiting for the cheese. Ideally the cheese should brine in 55 degrees, but there’s no place my house cool enough(and warm enough)* for that, so we’ll see how it goes.

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*The cheese fridge is actually made for 55 degrees, but it’s not big enough to handle the pot and the cheese brining. But if this fails, or has unexpected results, perhaps I’ll build a brining bath that will fit in the fridge.

It’s like the cheese press and cheese fridge were made for each other!

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Cat free pantry accommodations

Tomorrow’s project (since I didn’t get to it today) Preserved lemons!

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Kimchi, 24 hours old

Kimchi, 24 hours old

seems to be doing well, Caitrin says it’s a bit spicy. I haven’t tasted it yet.

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