This & That

Temps have been nearing 90° here the last several days. Combined with the thunderstorms we’ve had each evening, the humidity is uncomfortably high.

We’re not crazy about it, but the garden loves this weather.

The peas and beets are up; the asparagus and rhubarb we planted last season have returned.

So far, so good.

The strawberry bed was overrun by slugs last June. I’d pick a nice red berry only to find a slug had burrowed in through the bottom. After a couple of days of that, I turned to Mr. Kewlstuff and said “till it.”

strawberriesBut while poking around online recently, I found what I hope is the solution. Mr. Kewlstuff constructed a “strawberry bed” with some scrap pipe and two 10′ lengths of rain gutter. Each gutter holds 13 plants comfortably. If it’s successful, we’ll add a couple more tiers next spring. I was concerned that the plants wouldn’t develop a deep enough root system in such shallow containers, but they’ve tripled in size in just two short weeks, and are already beginning to flower.

We may have outsmarted the slugs, but I suspect the birds are now patiently waiting their turn.

We also recently found a source for raw organic milk, so last week I made butter for the first time. It was so good that I got brave enough to attempt cheese. Cheese is more labor intense, but still, in under an hour I had what looked just like a ball of fresh mozzarella. Except that it tasted like ass. Cow ass to be exact. I’m pretty sure that’s not something I’m likely to acquire a taste for.

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2 Responses to “This & That”

  1. cheryl
    on Jun 2nd, 2013
    @ 9:58 am

    Great reuse of stuff to solve your problem. And they do look very happy. I have a cousin who makes cheese and I know he has said it was pretty bad the first couple times. So, don’t give up. For me, I will continue to allow someone else make mine. Ha

  2. admin
    on Jun 2nd, 2013
    @ 2:04 pm

    Yeah. It was pretty bad alright.

    Once the milk or cream is heated, it smells (and tastes) like the barn floor.

    The butter is made without heat, which I suspect is why it tastes so good.

    So yeah, at this point, I’m leaning towards letting someone else make mine too.

    I’ll stick to making butter. And whipped cream.

    Lots and lots of whipped cream. 😀

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