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I wrote a message to a friend on Instagram this morning and it was a great summary update on us so I thought I'd post that while I work on a more in depth blog post: |Spring 2019|Kyle parted ways with office work at the beginning of this growing season and is now working for a local organic vegetable farm and wedding venue/Airbnb (LINK). He absolutely loves it and cannot imagine going back to the office. He will stay there through the winter and into the next growing season next year when he and whoever is on his team will get about 30,000 sq feet of field to farm (they have about 15k right now). It's a beginning farm (the wedding venue is their primary business) so they are totally non-dependent on the outcome of the farm so Kyle and his crew basically get to farm totally risk free and creatively. It's an incredible opportunity! Otherwise, I'm continuing to bake our second little sour dough bun and our 3 year old is loving the idea of being a big sister! We plan on trying our hand at vegan cheese this month with the help of Miyoko's cheese making cookbook. I'm excited about that. Our garden is starting to take off and I love that people here in WNC (Western North Carolina) think that 80 degrees is hot...lol!!!! 🤣 I'll take it!
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The first of many to come. A BASIC journal entry of EVERYDAY "goings'on". More like a true journal entry instead of a public blog--which tend to be more for entertainment or inspiration or education. This is where we will just write about normal everyday things, no need to be EPIC or profound! <Athena> ****(These types of entries will always be in blue so they can be spotted easily for browsing)****  Our first homemade jam made with foraged wild blackberries and organic blueberries. July 2018. I wish I had pictures from last night's dinner. We ate it all too fast and I was too hungry to think of taking pictures before I served it! I made our first ever fried okra (we're in the South now...!) and stuffed and fried squash blossoms (recipes below) farmers market. They turned out better than I hoped, especially for the first attempt. We will definitely be making the stuffed squash blossoms again. I'll work on the okra recipe (which was good, just a smidge bland). We served these to my (non-vegan eating) "In-Loves" (Kyle's parents) along with fresh farmer's market roasted corn, fried zucchini, homemade sourdough (Kyle, the bread-baking King), watermelon, cherries and a homemade chewy oatmeal cinnamon apple bar for dessert (I'll get his recipe fine-tuned and post at a later date).
I also made our first Jam yesterday. Foraged Wild Blackberry and Organic Blueberry (no pectin and low sugar). You can find the recipe on my Instagram post. I will also upload it to the blog with a few other new recipes I worked out in the kitchen yesterday. It was an all-afternoon kitchen science experiement. Thank you to the grandparents for hanging with the little one and giving me the time to do this! It's nice to have the "grandparents" in town because we can both get some stuff done while they hang out with the little dragon-girl. Grandpa needs to head home today but Anissi (alternative spelling for Enisi, the Cherokee word for grandma) will be staying and this will give us the chance we need to break ground on our big fall garden. Happy Summer Sunday y'all! <Athena> ----------------------------------------------------------------------------- RECIPE LINKS: Squash blossoms --> LINK Fried Okra--> LINK Blackberry + Blueberry Jam --> LINK |
Kyle and AthenaWelcome to our Farmstead Journal. We warmly invite you to read along as we share our journey as we learn and grow more authentic is our care and honor of the earth and all our fellow inhabitants, as we pursue our search for our own land and explore the meaning of homesteading and growing within plant-based/"veganic" principles. We seek deep authenticity, true peace, sanctuary for all and simplicity as our continual journey of learning and growing as a family. Archives
August 2020
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