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At the height of strawberry season this year, Adam and I were both happily indulging in the overabundance of strawberries on sale. Organic strawberries for $2 a pound? Yes please! We also have access to amazingly delicious heavy cream from grass-fed cows, from only an hour and a half away or so in Ohio, and it’s lightly pasteurized rather than ultra-pasteurized (keeping at least some of the beneficial bacteria that get boiled into oblivion during the high-heat pastuerization). Add to that local, raw honey, that tastes like sunshine. What does this leave you with?

Isn’t it beautiful? It’s not a recipe per se, it’s more of a combination of simple ingredients. Which I suppose is technically a recipe, but you know what I mean.

1. Whip the cream
2. Slice the strawberries into halves or quarters or slices (whatever you fancy)
3. Place strawberries in a bowl, add a dollop of whipped cream
4. Drizzle liquid sunshine (aka raw honey) on top
5. Eat!!

It’s so simple, but such a delicious combination. Try making the whipped cream with less sugar than usual, as the honey will add a completely different dimension of sweetness. A dash of cinnamon on top would not be unwelcome either, and if you have other berries in season right now, by all means substitute away!

My my how the spaghetti squash has grown!  It has overtaken the poor strawberries and eggplants, shadowing them from the sun and latching on to their stems with its twisting, curling, reaching fingers; but at least it is also blooming profusely!  I’ll expect to see some budding squash any day now.

It’s actually been raining very frequently, and heavily, this month.  The rain is good for our water bill, but there hasn’t been quite as much sunshine as the plants have needed in order to start letting their buds blossom and fruit ripen.  We still have a lot of warm weather yet to come in Southwest Ohio though, so I am still hopeful that there will be a bountiful crop this year.

Beside the spaghetti squash, we’ve also got many of the other seeds sprouting, including the pumpkin, green beans, brussels sprouts, mesclun mix, carrots, and onions!  The tomato plants are nearly as tall as I am, and are covered in pale green unripe tomatoes already.

Instead of caging all of the tomato plants like we did last year, we decided to try “stringing them up” as I’ll call it.  It’s an experiment, we’ll see how it goes.  The nice bright tomato in the middle of the photo is an heirloom tomato, though I don’t know what kind (it came as part of an heirloom plant mix), so I’m excited to see how it looks and tastes when it ripens!

In addition to our garden, the turkey poults and Araucana chicks are growing like weeds (or should I say spaghetti squash?)!  They’ve got flight feathers coming in, and are testing them constantly.  They are also learning to scratch, which is okay outside, but not so great when they’re flinging their feed all over the basement floor while they’re inside their kennel.

The Araucana chicks below have been getting some serious air too, with those impressive three-week old wings!  The chick on the left was quite sick, and we were afraid we were going to lose her.  Adam cleaned her up, we kept her separate from the other birds for a week, and she finally got to reunite with the other chicks this past week.  It’s amazing to see how much the other chicks grew while she was sick, as you can clearly see what the toll of having to heal rather than getting to grow took on the little girl.

Hopefully we’ve gotten past the most difficult part of the chicks’ development, and we won’t be in as great a danger of losing any others.

Overall, we are having a much more successful summer this year than last, but only time will tell how the harvest will turn out!

Apparently, chickens are a gateway drug to more hard-core microfarming adventures. Can you guess what these little puff balls are?

They’re turkeys! They hatched just 8 hours ago, and are still stumbling around in their box. One little guy (or gal, I don’t know how to tell yet) even flipped over onto his back and started peeping up a storm, and needed a gentle hand to tip him back over. I guess this means we’ll be having to check on them every hour or so to make sure they don’t flip over and dehydrate themselves.

There are six turkey poults, all Mamouth Bronze Turkeys. Think of the turkeys you see portrayed at the Pilgrim’s and Indian’s first Thanksgiving…they will look something like that. They will not be pets, although I’ve read that they enjoy human company a great deal. I’m sure that we will enjoy their company too…until Thanksgiving, when we will enjoy their drumsticks.

In addition to the turkey poults, Adam threw in four Araucana chickens as well! They seem to be fiesty little creatures, already running and jumping just 8 hours after hatching. The little chick on the right of the picture is the Araucana, the turkey is on the left. The reason I wanted these little gems so badly is because they lay green/blue eggs! We’ll have the prettiest egg boxes on the block once those little ladies start laying.

To sum up my microfarming adventure tour, I also had one of the first strawberries of the season, and the first salad from our lettuces this past weekend. Both were wonderful, especially since they grew right in our backyard!

I will enjoy dragging you along our turkey adventure, from farm to table as they say!

The growing season has finally started kicking into gear hear in Southwestern Ohio, and we were so lucky this year that Adam got a job at Lowe’s! Those two ideas may not seem complementary, but they definitely are. Lowe’s is a very big company. They buy more things than they can sell on a regular basis. With washing machines it doesn’t matter too much, but when a store has literally thousands of seedlings that are getting ready to die, well, then they just start throwing things away. Being the upstanding employee that he is, Adam asked if he could possibly take some of the plants that had been thrown out. As you can see here, it was a success! With the exception of the strawberries (which lived all through the winter!) everything in the garden is brand new.

He was able to get A LOT of broccoli, cauliflower, cabbage, red cabbage, some arugula, a few different lettuces, eggplant, cantaloupe, rutabegas (not sure about those yet), mint, and a small rosemary bush!

We still need to plant the other two-thirds of the garden very soon, which will include:

Tomatoes (mostly cherry and roma tomatoes)
Bell Peppers (every color we can find)
Jalapeno Peppers
Carrots
Green Beans
More Eggplant
Spinach
More Lettuces
Cucumbers
Spaghetti Squash

And for the herb garden, I’ll need:
Basil
Thyme
Oregano
Sage
Parsley
Cilantro

Last year was a very rainy, gloomy, cool summer in our region, which did not make for good gardening. We are hoping for a much better year this time around, and with a little good weather and good luck we’ll have more produce than we know what to do with! We are also doing things slightly differently this year, taking a “square foot gardening” approach to our 10 foot by 20 foot area. Last year we planted in neat little rows, and while that was very nice and organized, it definitely was not as productive as it could have been (bad weather aside). We’ll intersperse some jalapeno plants and marigolds as we go to try and keep some of the bugs away (they don’t like spicy plants, or marigolds!), and hope for the best.

I can’t think of a better price to pay for organic, homegrown vegetables than free!