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Wednesday, October 13, 2010

A Cider Pressing Party

Last Sunday, we participated in a truly lovely fall tradition -- a cider pressing party hosted by family friends  in Willow. It was a glorious day - brilliant blue skies, sunny, and that unique autumn mix of warm and brisk. 

The party was fun, yummy, and wonderfully photogenic. It was also perfectly suited to our little Will since it featured both apples AND tractors, two of his current passions. You'll see that he's holding either one or two apples in every picture. And we left with a gallon of fresh cider which is DELICIOUS!

They say a picture is worth a thousand words, so here goes. I've also included a few great recipes that feature apple cider after the photos if you feel inspired.

A basket of apples, bound for the press
Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010

Will weighs his options
Will selecting apples to eat by Eve Fox, Garden of Eating blog, copyright 2010

Vintage Ford tractor used to haul a wagon-load of apples up to the press
Vintage Ford tractor pulls wagon of apples up to the press by Eve Fox, Garden of Eating blog, copyright 2010

A picturesque wagon-load of apples calmly await their fate
A wagonload of apples from a neighbor by Eve Fox, Garden of Eating blog, copyright 2010

Two girls filling a bucket with apples to press
Two girls filling buckets with apples from the wagon by Eve Fox, Garden of Eating blog, copyright 2010

The apples get a bath before pressing
Pouring apples into a bucket of water before pressing by Eve Fox, Garden of Eating blog, copyright 2010

Will's new friend, Jasper, puts all four teeth to work
Jasper puts his four teeth to work on an apple by Eve Fox, Garden of Eating blog, copyright 2010

Gears whirring above the mash bucket
Gears and mash bucket by Eve Fox, Garden of Eating blog, copyright 2010

Feeding apples to the hungry American Cider Mill
American Cider Mill press and operators by Eve Fox, Garden of Eating blog, copyright 2010

Our wonderful hostess, Oona in front of classic American apples poster
Oona, our gracious hostess by Eve Fox, Garden of Eating blog, copyright 2010

A line of bottles & jugs snake up to the press, waiting to be filled
Empty jugs lined up for filling in front of the press by Eve Fox, Garden of Eating blog, copyright 2010

Cranking down the press
Cranking the press by Eve Fox, Garden of Eating blog, copyright 2010

Will walking around a tree, holding a "bib" apple and a "lille" apple
Will with a big apple and a little apple by Eve Fox, Garden of Eating blog, copyright 2010

Cider, fresh off the press!
Cider, fresh off the presses! by Eve Fox, Garden of Eating blog, copyright 2010

Apple mash from the pressing headed for the compost pile
Apple mash leftover from pressing by Eve Fox, Garden of Eating blog, copyright 2010

Apple Cider Recipes
And here are a few other tasty-sounding recipes from other blogs and sites that have caught my eye.
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Sunday, July 18, 2010

Sticky Rice With Mango - A Thai Treasure

Although I am truly devoted to chocolate, this classic Thai dessert holds a very special place in my heart. It may not sound like much, but I assure you, the taste is life-altering.

Sticky rice with mango by Eve Fox, Garden of Eating blog

I remember the first time I tasted sticky rice with mango quite clearly. It was 1997, I was 20 years old and my friend, Katie and I were newly arrived in Bangkok, Thailand, our first stop on a trip round the world in lieu of our second semester of junior year at Wesleyan University -- and an excellent trade off at that!

We were with our wonderful hostess, Sumitmai, an amazingly generous, fun-loving, retired Thai woman who had more or less adopted us shortly after we landed in Bangkok's oppressive heat and humidity.

She guided us to a booth in one of Bangkok's many markets where she procured a large serving of kao niow mamuang (a.k.a. sticky rice with mango) which she assured us we would like. We dug in, not realizing that our minds were about to be blown.

Bamboo sticky rice steamer by Eve Fox, Garden of Eating blog

The sweet, coconut milk-flavored rice was warm, chewy and delicious on its own. But paired with the expertly sliced (cutting fruit is truly an art in Thailand) buttery, perfectly ripe, yellow mango, it became something else entirely.

Naturally, Katie and I polished it all off within minutes, looking sadly at the empty container when the last grains of sweet, sticky rice were gone. From that point on, we bought sticky rice with mango at every opportunity, something I've continued to do in the 13 years since then.

Two ripe Manila mangoes by Eve Fox, Garden of Eating blog

I made two attempts at making sticky rice with mango at home - both ended in utter disaster... So I've settled for ordering it at Thai restaurants from time to time.

Given the depth of my passion for kao niow mamuang, you can probably imagine my delight when I saw it on the list of recipes I'd be learning at the excellent Thai cooking class I took three years ago. The class was taught by Kasma Loha Unchit, an expat Thai woman who lives in Oakland, California. It was hands-down the best cooking class I've ever taken. One night a week for a month, Kasma covered the basic philosophy of Thai cuisine, where to find the best ingredients in the Bay area, what brands were best (preservative and additive-free and made with the highest quality ingredients), fascinating bits of Thai history (for example, did you know that pad thai, Thailand's national dish, was invented by the Chinese?!), and a dizzying array of delicious Thai recipes.

Enough yammering though. It's time for the recipe. It's very easy to make sticky rice. But you must follow a few basic rules:

1. Buy the right rice! Sticky rice is not sushi rice, that is a different variety that won't work for this (I've tried and failed). Sticky rice is also called "sweet rice" or "glutinous rice". According to Kasma, who has certainly done her research, the best brands to buy are Buddha, Golden Phoenix or Butterfly. If at all possible, buy a rice from Thailand to make sure you're getting the right kind.

Sticky rice by Eve Fox, Garden of Eating blog

2. Buy the right equipment. It's super easy to make delicious sticky rice if you have the right equipment, namely a bamboo steamer and a steamer pot made specifically for this purpose. The bamboo steamer looks like a sort of odd, pointy hat and it sits point-down in the steamer pot. Here is a blurry picture I took of me wearing the steamer basket as a hat.

Eve wearing the bamboo sticky rice steamer "hat" by Eve Fox, Garden of Eating blog

The pot is shaped more like a jug. You can probably find these things at Asian markets (if they stock South East Asian goods) if you have one close by. However, if not, you can also buy them online for $12 - $30Sticky Rice With Mango - A Thai Treasure

Kasma's instructions were to boil the bamboo steamer/hat before using it the first time to make sure it does not impart a really bamboo-y taste to the rice and to ensure that it is clean since it's probably traveled quite a distance to reach your kitchen. Just submerge it in a large pot of boiling water for a few minutes.

Bamboo sticky rice steamer by Eve Fox, Garden of Eating blog

3. Don't forget to soak the rice! This is the part that has derailed my plans a couple of times... You must soak the rice before steaming for at least 4 hours (or overnight) to allow it to soak up extra water before you cook it.

4. Get good mangoes. The rice will still be tasty but pairing it with ripe, delicious mangoes will make a big difference. Manila mangoes are probably the best fit for this recipe - they have a soft, yellow, string-free flesh that is most similar to the Thai mangoes.

Sticky rice with mango by Eve Fox, Garden of Eating blog

Follow these rules and you'll be golden!

Sticky Rice with Mango (Kao Niow Mamuang)
Serves 4

Ingredients

* 2 cups long-grain white sticky rice, sweet rice or glutinous rice
* 2 cups or 1 can coconut milk (Chao Koh brand is a good one)
* 1/2 cup granulated sugar
* 1 tsp salt
* Optional: 3-4 fresh or frozen whole pandanus leaves (bai toey) or a few drops of jasmine (mali) essence
* 1-2 ripe mangoes, peeled and sliced

Directions

1. Rise the sticky rice once or twice, cover with tap water 2-3 inches and soak for four hours (or overnight). The rice will absorb much of the water and grow in size. It will also soften such that the grains will easily break if pressed between the fingers.

2. Drain the rice and pour it into the bamboo basket. Place the bamboo basket to steam over 2-3 inches of water in the metal pot. Cover the top of the bamboo basket with a smallish pot lid and steam for 40-45 minutes, until the rice is thoroughly cooked and, well, sticky.

3. While the rice is steaming, make the coconut sauce: heat the can of coconut milk with the sugar and salt and stir until the grains have all dissolved.

4. Once the rice is finished, dump it out of the basket into a bowl and stir in half of the coconut mixture, mixing well to combine. Slice the mango and serve with the rice, drizzling more of the coconut sauce over the rice before serving.
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Hollyhock Days

Hollyhock Days
Last week the Friday Night Dinner group went to DeVito's Restaurant and Trout Farm outside of Harrison, AR. We went to celebrate 3 birthdays, friends June, Mardi and mine. It's a beautiful spot, the restaurant overlooking a cave and spring-fed creek that's full of large trout. You can fish, for a fee, or simply dine in the quite beautiful restaurant. The DeVito family has owned it for 2 generations (it isn't  far from the Ozark Medieval Fortress I wrote about a few weeks back).

I had the country-style whole trout, which I must say was the best trout I've eaten since I was a teenager and ate my first fresh trout while in Colorado Springs. Often trout in restaurants tastes like fish food. DeVito's trout just tastes like fresh trout. The Dinner Group was so pleased that this week, when Barbara offered to take us out to celebrate Josh's birthday, I suggested Barbara, Josh, Adam and I meet our friends, Sarah and Neil, at DeVito's again. (Josh's birthday and mine are just 2 weeks apart, imagine, 2 geminiis living in the same house - it's often feels more like 4 people instead of just 2).

Hollyhock DaysThe reason I'm telling you this fish story is because of the hollyhocks just outside the restaurant. These are spectacular hollyhocks and in colors I have not seen quite like these anywhere before. The photos may not do them justice, but this is a collection of hollyhocks that have crossed back and forth between a dark red and a yellow parent and the offspring are various shades of rose, peach, pink, yellow and a truly beautiful blossom that is rose with a yellow throat. I think it's a spectacular range of colors.
Hollyhock DaysI asked if this was a special blend or if there was a story about the flowers and the owner said he knew little about them other than they come up every year in that spot, in all the various colors. I also asked if he sprays his hollyhocks since they appeared to not have insect problems. He doesn't do anything, just lets them grow to be admired.Hollyhock Days

Hollyhock DaysIf you grow hollyhocks you likely remember there are hoards of tiny black insects that begin to eat on the hollyhock leaves in early spring. They start on the underneath sides of the lowest leaves and eat until that leaf is just a skeleton. The bugs move upward to the next leaf, eating that one, as well. Many times here, we barely get blooming out of our hollyhocks because of the destructive insect that saps the strength of the plants before it can bloom. I know some people use chemicals to kill the insects, but that also kills the bees and beneficial insects, as well. I use Sharon Lovejoy's great hollyhock spray.

Hollyhock Days
Sharon Lovejoy, a long time good friend and author of Hollyhock Days (as well as a whole shovelful of other wonderful children's gardening books that also delight adults), lists this spray, which she passed on to me some years ago - it's also in her book. Mix together:  1 1/2 teaspoon baking soda, 1 Tablespoon canola oil, 1/2 teaspoon dish soap, 1/2 cup white vinegar in 1 gallon of water. Mix well and spray the underneath sides of the hollyhock leaves, starting in early spring. Spray about every 10-14 days. It's safe, effective and you won't be killing bees, ladybugs or other beneficial insects. Her newest book is Roots, Shoots, Buckets and Boots, Gardening Together with Children. She has a wonderful blog, too and I highly recommend it. Her endearing writing and charming illustrations will make you a fan of Sharon's in mere seconds.
Hollyhock Days

This week is a bid sad. We're getting ready to add a bathroom onto the house, which isn't a problem, but we also plan to add a small garage. Long ago when we designed the house, we made space for a drive-up back door, and to eventually add a garage with access without steps (we have lots of steps, we live on a slope, there's not much level in the Ozarks Mountains). But to build the garage it means tearing out the very first garden I built here, 30 years ago. It was first built to channel rain run-off away from the house, but over time it became a sort of meditation garden. There were pathways with lots of edible and decorative plants. It's where the black currants grew, and the tiger lilies from my mother's garden. It's where most of our spring tulips, daffodils and grape hyacinths lived and it had changed over the years from a sun garden to a shade garden. It was bordered by bamboo and had something blooming in just about every season. Unfortunately I have very few photos of the garden. I was so used to it being there, and it was hard to photograph from nearly all angles, I just didn't take pictures. What shows here is after a day of tree cutting and rock moving, only a shadow of what it was.
Hollyhock Days

Hollyhock Days
Adam has worked this week, moving as many plants as he can out of that "upper garden." Some plants had to be moved with a backhoe, like the clumps of currants, a large yellow rosebush and some native shrubby St. John's wort. Adam and Josh together moved about a ton of rock walls out of the way, and the backhoe has been busy removing 2 redbud trees and lots of soil. So tonight, as I write, the garden is all gone, a backhoe sits in its place. I'm sad about losing that garden, losing the rustic stone bench under the redbud tree, missing already the pathways and perennials and bulbs. But many have found a new home, some in the new lower garden area that Adam and I have worked on in the past 10 days. A new garden will spring forth again in another spot, and I expect a lot of bulbs will appear next year in places where piles of soil were dumped.

Adam, who was our intern in 2008 has been with us a month, helping get the garden in shape. He'll be off next week, heading to another garden project in Santa Fe, meeting up with his girlfriend for new adventures in gardening. It's always a pleasure when he comes to lend his creativity and excitement to our garden.

Happy gardening!
Hollyhock Days
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Talking Poultry - Raising Backyard Birds In Berkeley

Our North Berkeley neighborhood is a haven for chicken fanciers. I've counted at least six coops within a three-block radius of our house!

And we're fortunate enough to live right next to one of them. Our lovely back neighbors, Fran and Chip, have three young hens in their backyard. In addition to entertaining Will, who now says "buck, buck" and heads for the back door whenever we say "chicken", we also receive delicious eggs with brilliant orange yolks from the girls next door sometimes.

Talking Poultry - Raising Backyard Birds In Berkeley

After seeing how much Will enjoys watching the girls scratch, peck and flap their wings, I started thinking about maybe getting some chickens of our own. But how to begin?

Fran was kind enough to answer some questions about her experience raising the birds. I've included our little "poultry talk" below in case you're thinking about starting your own little backyard flock.

Talking Poultry - Raising Backyard Birds In Berkeley

How long have you been raising chickens?

We got our first chicken about 20 years ago. The daughter of our neighbors across the street had received a chick for Easter. Once the chick became a chicken, they realized that this was not what they’d signed up for, so we took it. We’ve had at least one chicken and, sometimes as many as four, though I prefer to have just two or three at a time, ever since.

What kind of birds are these?

These three are Rhode Island Reds, they’re known for being reliable layers. We got them in early January and they just started laying their first eggs a month or so ago. I’ve also had success with Araucanas (they lay beautifully colored eggs) and have had a lot of different breeds, including the fancy ones with the fluffy feet.

Rhode Island Reds in their coop by Eve Fox, Garden of Eating blog

How many eggs do they lay?

They lay roughly one egg a day -- I usually collect 2-3 each evening – about 18 eggs a week.

Where did you get them from?

I got these from Lucky Dog pet shop on San Pablo Avenue. I used to get them from Mike’s Feed & Pets in Hayward until Lucky Dog changed hands and the new owner started selling chickens about 5 or 6 years ago.

What do you feed them? Is there special feed that makes for better eggs?

Yes, there is. They eat a mix of things:  I give them two commercial products – chicken scratch which is a mix of whole grains, and laying mash which is a more protein-rich feed that helps them produce good eggs. I also give them lots of vegetable scraps from our house and our neighbors’ and I will also stop by Monterey Market when they’re getting rid of greens that are too wilted to sell. The chickens love whole grains, especially, although they’re not interested in bread.

But their favorite things to eat are worms. I spoil them sometimes by digging in the compost bins to turn up the worms for them. They get right in there -- they’re so enthusiastic that they are literally under the shovel so I have to be very careful. They come running when they see me pick up the shovel -- they’ve developed a Pavlovian response to the shovel; to them, it means worms.

Chickens eating and turning up worms in the compost bin

Do they also need a source of calcium?

Yes, I give them ground oyster shells and we also crush up the shells of any eggs we eat for them – that is the best source for them – their own eggs! Funny, isn’t it? The commercial feed usually contains oyster shells or other sources of calcium for them.

Can you tell me a little bit about your coop design?

Oh sure, there is a square footage requirement – a coop should be at least 4 square feet for each chicken to make sure they won’t be stressed by being too on top of each other. The funny thing about this batch is that they all huddle together in one small box every night – three of them trying to fit in there is pretty tight but that is what they like.
Talking Poultry - Raising Backyard Birds In Berkeley
And then they use the other small box to lay in – they take turns. They never poop in the same place as they lay – very smart!  But none of them use the big box at all.
One box for laying, one box for pooping by Eve Fox, Garden of Eating blog
The other important factor for a coop is to make sure it is secure. We’ve had chickens just decimated by possums. Now the floor of our coop is made of brick lined underneath with wire since possums and raccoons can and do burrow under the ground to get in – they’re very determined. And you must remember to lock the door once they’re all in at night, of course.

We also have a light in the coop that we use during the winter months to extend the daylight hours for them a bit since they lay fewer eggs when there is less daylight.

It looks like you use shredded paper to line the boxes?

Yes, though I will also use hay when I have access to it. The only downside to hay is that they tend to eat it so you need to replace it more often – they don’t eat the paper.
Freshly laid egg in a nest of shredded paper by Eve Fox, Garden of Eating blog

How often do you have to clean out the coop?

I clean it out about once a month. I could do it more often, of course. I put their droppings right into the compost – it makes great fertilizer.

How much time do they spend out of the coop?

They are out twice a day for a while, which gives them time to scratch and peck and find bugs and eat greens and other yummy things from the compost bins. I let them out for about an hour in the morning before I leave for work, and then again when I get home.
Talking Poultry - Raising Backyard Birds In Berkeley

What sort of hours do they keep?

They are right in sync with daylight, they wake when it’s light and they go to sleep when it gets dark.

After they’ve laid an egg, do they sit on it or do they get up and go about their business?

These hens don’t sit, I don’t think. When I come to collect the eggs in the early evening, they’re never sitting on them and the eggs are also cold by that time which makes me think they’re not sitting on them.

What are their relationships like with each other?

They’ve got a clear social hierarchy. Although I’ve tried, I’ve found that it’s basically impossible to introduce new birds to a flock because their pecking order has already been established. The new birds just get pecked mercilessly.
Talking Poultry - Raising Backyard Birds In Berkeley
But this batch is fairly harmonious – they don’t have a scapegoat. They follow the leader, who is the smartest one of the three.  She’s also the most assertive. One of them is clearly dumb - she’s named Moe, the other two are named Meeny and Miny. I had two birds before these who were named Pooh and Lay (“Poulet”) because that is all they do.

How long will they lay for?

Once they’re mature they’ll lay all year round, though they lay less in the winter – it’s all tied to the number of daylight hours. They need roughly 8 or more hours of daylight to lay – that is why we have the light in their coop. They will lay eggs for 2-3 years.

Attention! Tails UP! Rhode Island Reds eating from the compost bins by Eve Fox, Garden of Eating blog

What do you do with them once their laying days are over?

I’m not interested in killing them so I give them away either to people who will keep them as pets or who want to use them for the soup pot. Every once in a while if I have a particularly ornery bunch, I’ll take them up to Tilden park and release them – I figure they’ll either survive or make a great meal for a coyote.

I used to feel guilty about this but I have gotten over it. I figure they have a very nice life while they’re with me – they’re happy and well-fed and cared for, which is more than you can say of what they’d experience in a commercial environment or in the wild. And then they either become pets or come to a quick end.

Do you have any advice for people interested in starting their own flock of chickens?

I’d caution people to be aware that chickens are destructive to yards – they’re designed to scratch and turn up earth and eat greens so you have to fence them out of anything you want to keep safe – your garden, your lawn, etc.
Talking Poultry - Raising Backyard Birds In Berkeley

And it’s something you should only do if you really want chickens, of course! But I love it. I find them interesting and entertaining to watch. They’re also a great conversation starter. I get wonderful fertilizer for my garden. And, of course, delicious fresh eggs all year round. Store-bought eggs really don’t taste that good, in comparison. You should do a blind taste-test – it’s impressive.
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Saturday, August 28, 2010

Incredible Corn, WWOOFers and Bees

It's hard to read about the horrific flooding in Pakistan, with an estimated 20 million people without homes or even places to sleep. I'm so sorry for their pain and loss. I wish I could send them some of the drought that grips southern Missouri and northern Arkansas. Some of the dry soil to soak up their wet. And they could send us some of their rain. We, here on Long Creek Herb Farm have not had rain in 7 weeks, and even that recent one was less than 1/2 inch. That puts us at over 2 months without rain. Combine that with our porous, rocky, quick draining soil, and you know the garden is struggling.
Incredible Corn, WWOOFers and Bees

Ginny, who came from near Bloomington, Indiana as a WWOOFer, just left after her 2 weeks' WWOOFing experience with us. She had a wonderful attitude, an interest in every job and every plant, bug and animal on the farm. Much of what she had to do while here was weed, water and harvest. It takes up much of every day moving sprinklers and soaker hoses, but with temperatures hitting the 100 mark most afternoons, no one works outdoors in that kind of heat. Ginny is a poet, an artist and a chemical technician, and she felt working on a farm to be a delight. Thanks Ginny, we enjoyed your time here!

Incredible Corn, WWOOFers and Bees
Every year for the past several, my favorite corn has been Incredible (follow that link to see where you can order it). It's a bi-color, super-sweet, 80 day corn that holds its flavor well after picking. In fact, I've kept it up to 3 weeks and it's still almost as good as fresh. I always eat at least one ear, fresh, before I get out of the garden with a handful of ears for supper. Everyone at our table has said, "This is the best tasting corn I've ever eaten." This year I planted my reliable Incredible Sweet Corn on the first of May, and we  had an excellent and bountiful crop by mid-July. As an experiment, I tried a new variety this year for my second and third plantings, one called, "Gotta Have It" (pictured above), from Gurney's Seed. It's a risk, playing around with corn varieties when you already have a favorite, but I tried this one anyway. And I'm not disappointed. It is nearly as good as Incredible, and miles above what you buy fresh at grocery store.

Incredible Corn, WWOOFers and Bees
When I pick corn from the garden, the goats come up to the fence, hoping for a handout. This is Billy, who pushes all the nannies away while he eats his fill. Once he gets bored, the nannies get to eat.

Incredible Corn, WWOOFers and Bees
The chickens, too, come up to the fence. They get the top and bottom slice of the ear of corn, when I cut the ears to take off the shucks.

Incredible Corn, WWOOFers and Bees
Right over the chickens and goats heads is this peach tree. The peaches are nearing ripeness. Back earlier this spring, there were so many peaches that Adam tied up the branches so they wouldn't break. Occasionally a peach falls into the chicken yard and the hens eat it.

Incredible Corn, WWOOFers and Bees

The little goat babies all stand and watch as the adults eat the corn trimmings. They nibble at a shuck now and then, but for the most part, they're not interested. Notice their horn "decorations?" The little ones, as they reach their teenage months (that's about 2 months' old), manage to get their little heads stuck in fences. They've not learned they have horns and so, anytime they see something interesting on the other side of the fence, they get stuck. Josh heard about this method on the 'net and it works well. It's just short lengths of lightweight plastic tubing with a hose clamp for each horn. They were all embarrassed and complained loudly for the first day, but got used to the horn hoses. They do look, well, unusual, don't they?

Incredible Corn, WWOOFers and Bees
"Blondie" is the variety of okra we're growing this year and it has performed well. The plants get only about shoulder high and produce a continuous supply of okra for at least 2 months. My method for preserving okra usually is to slice it crosswise, dip in buttermilk, then cracker or corn meal, and freeze it on cookie sheets. But we've been enjoying it so much this year cooked a new way, I haven't frozen any. The method? Take whole, young okra pods, spray them all over with cooking oil, lay on a baking sheet and broil at 450 degrees F, rolling them around every 4 or 5 minutes. They're ready to eat when they are beginning to brown on the edges, about 15 minutes total cooking time. Give them a dusting of salt and they're ready to eat. The flavor is delicious and they're not slimy inside like you might imagine.

I've been wondering what Matthew's bees do in extreme dry, hot weather and a couple of mornings I found out. There were rows of bees lined up, upside down along the edge of my water garden, drinking water. Some were on the tops of lily pads, sticking their tongues under the leaves, some were flying around, waiting their turn. I'd never seen bees lined up to drink before!

Incredible Corn, WWOOFers and Bees


Incredible Corn, WWOOFers and Bees

It hardly looks like a drought when you look at the water pool in the garden. But everything is struggling to stay alive. The raspberries have lost their leaves, the blackberries that should be producing the late crop, are possibly dead. Trees are losing their leaves and the lawn is a crisp, unhappy brown.

Incredible Corn, WWOOFers and Bees
 I just posted a recipe for Rose and Yogurt Dressing on my recipes blog. If you'd like to find new ways to use your summer roses, check out my recipes there. Happy gardening!
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