Day 4 of my holidays has seen a beautifully sunny day here in the North East of England. It’s still breezy though but this year has been. I’ve never known it be so windy for so long in the past but then I suppose I’ve not been growing fruit and veg or looking after so many animals before, that the wind impacts?
I’ve still been getting the kids up at a decent time as mine seem to suffer if they have late mornings and inevitably later nights as they can’t sleep. The kids helped me by feeding and watering the chickens and then collecting the eggs. What a haul from the last couple of days!
I added 500g blackberries from our haul last night (which was over 3kg!) along with 250g sugar and left it for an hour before adding a litre of brandy as this is what was given to me by my lovely Mam at the same time as the Rumtopf jar.
I was supposed to make a crumble at the same time but the clock was ticking and I was itching to get out in the veg plot so I left that for later and put the brambles back in the fridge to keep a few more hours.
The bed I’d tasked myself with today was the fire pit bed. The previous owner had burnt allsorts in it and I’m forever finding nail, hinges and the like. I added manure to the soil along with blood, fish and bone and hoped for the best. Well the cabbages did marvellously and I’d put off harvesting them until my 2 weeks break.
It was a mammoth task.
I planted them all 30cm apart and 60cm between rows as there was plenty of space to do so. Here they are with their beds now looking like something from Halloween (picture taken from the opposite end of the bed than the earlier one).
I tested out a panoramic view, so this photo is slightly distorted but you get the idea.
A big part of what I wanted to achieve and sustain when we moved here was to start to incorporate living off the land into our lives. Steven has been busy pressing apples for cider and I’ll update on that shortly, however the other day I finally got round to getting the Elderberry wine ready. By ready I mean sat in a demi John fermenting. So after gathering the elderberries last week, I weighed 2 kilo and gave them a bit of a press with a masher then popped them in a sterilised bucket with some water as per Hugh FW’s recipe and left them a few days. Then I made a sugar syrup and added orange and lemon juice and zest, yeast and got it all ready for the demi John. So now it is busy fermenting away making us the most glorious (I’m keeping positive) wine. Apparently if you can, you should wait 5 years. Can’t see that happening. We’ll make it each year and then there will be a continuous supply. Having said that I rarely drink lately, so it’ll probably come out at Christmas etc. Not this one though! Happy Friday everyone.