This a busy time of year in the gardens and at our homestead, Mountain Jewel. The house build is taking up a lot of our time and we’re so thankful to have my parents here (@birdsinparadise) helping with the build!
Luckily we have a lot of fresh fruits & veggies to share with them and cocreate some awesome meals. Zucchini, purslane and cucumbers, anyone?
Above you can see a sweet little handful of berries. With so much hard work put into the homestead year after year, eating the fruits of our labor is extraordinarily satisfying and promising.
Pictured are some black raspberries, juneberries and goumi berries. We are especially in love with these Red Gem goumi berries. I ate a few too many at their astringent stage (I was so excited!) and have learned that they’re at they’re best when they’re nearly falling off the vine!
One plant that we have in abundance is Purslane! I’m so thankful to have such an adventurous mom who I can give something a little atypical (to the modern diet) and she whips up something amazing!
Purslane (Portulaca oleracea) aka Verdelagos in spanish, is an incredibly nutrionally rich plant that boasts Omega 3s and ALAs (only found in fish!) . It grows like a weed (and as a weed) which causes many people to skip over it, but it’s one of the most heat tolerant — read: heat thriving — crops available. It grows faster than malabar spinach and I think it’s tastier.
This is all a part of our effort to thrive while seeing what is available. To me, this is aligning with a permaculture lifestyle.
My amazing mom made a DELICIOUS pesto pasta using purslane!
Here she is also making a special treat that Luci would love to get her hands on. This is just a teaser – I’ll let her reveal what we were eating that night!!
It’s also that time of year that the harvests are really starting to churn out!
Pictured is our first tomato (((almost))) ripe! We love snacking on fresh tomatoes and cannot wait! Any day now.. Then I’m sure will be eating them with nearly every meal.
One thing we are already having overwhelming amounts of is cucumbers and zucchinis — and it’s only the first week of harvests. We planted 30 cucumber plants (!?!!) so this year we’re basically going to be giving them away to friends and neighbors constantly. Yesterday we made 4 quarts of lacto fermented cucumbers with the harvest you see above.
What are you favorite ways to eat cucumbers? We eat them straight off the vine, love a good vinegar cuc salad, sliced up, and of course pickles!
Pictured above with my hand on it is the Bolivian “cucumber”, Achocha. These seeds were gifted to us at the Baker Creek Spring Planting Fest and we’re excited to try them out. After weeding the bed, I put them in the shade (of a goumi & Wild False Indigo). I also put in some horehound (seed started by a friend) and Basil (Emily variety).
Man I love growing all the green things!!
How does your garden grow? Look forward to sharing little snipits all summer long and of course keeping y’all updated on the house build!