Being back at work has meant a shift in my garden time. At the end of yesterday I came home in the dusk, slid on my gumboots and dug some carrots to add to dinner. The need to reconnect with the
mud soil was strong. The carrots were a nice addition to a feed of cannelini beans simmered with a pork hock until it all went sticky and delicious. Carrots and leeks added last night upped the vegetable content.
Yesterday, the chickens were noisily settling down for the night and sorting out who was sleeping where in their new shed.
Tonight, the negotiation was less intense between the chickens. The turkeys (just large chooks really, but that is their nickname) were nesting in the hay under the nesting box. Ginger had managed to get on the lid of the nesting box, for which she has my admiration – only last weekend I clipped their wings to minimise their flying ability. I picked Ginger up and tucked her inside the box with all the other bantams. There’s plenty of space in the nesting box for all of them, but I suspect the turkeys haven’t figured out how to use the ramp up into the nesting area yet. The term ‘bird brain’ definitely applies to those three.
The babies are getting noisier and noisier – they must be missing their late afternoon tea I was feeding them as there is a racket when I come down the back stairs at the end of the day. Jet is growing well but still the smallest. She prefers to stand in the food bowl to eat.
The garlic planted a few weeks back is up and about 10cm high in C2. No sign of life in C4 yet but that was planted two weeks later.
Preserving – 6 bottles of stewed apples last night, 5 bottles chicken stock are just about done in the pressure canner as I write. The pressure canner seemed like a crazy but good idea (number #45 i think) and yet it has been lovely to open jars of mexican beans and mince, or chickpeas and pinto beans ready to use. The chicken stock won’t take up space in the freezer, and won’t need defrosting on the nights we want to make a quick risotto.
Beep beep – there’s the alarm. Off to tend to my bottles of preserved goodness.