I love this time of the year, the colors are starting to pop in the yard.
Deep purple iris looks almost black at times
Iris showing some lovely pastels
Flocks carpet displaying lovely pinks
Side prenatal garden forming buds and cherry tree forming fruit
Chickens are 4 weeks old today and showing signs of the awkward teens. Most of their down is gone and not all the feathers have come in so they have bald spots here and there. They have also started testing their wings. When we open the cage for cleaning they run out and practice flying to different heights on the porch. At the end of this week we can turn off the heat lamp and in another three weeks they can move out to the hen house. I love the chicks but will b happy to get the porch back…
We finished building the hen house this past weekend. Next week it needs to be insulated for the New England winters and the run built. We should be done with that little building project right around the time they should be moving into to their home.
Much to our delight the vegetable gardens and fruit trees are starting to produce. There are raspberries, blueberries starting to mature on the bushes, grape clusters have started to form on the vises and the apple, pear and cherry trees have started forming fruit. Now we just need to order some ladybugs for the aphids that have attached themselves to the Northern Spy apple tree.
The vegetable gardens have even started to show signs of the bounty to come this season.
radishes have provided their first crop
Tomato plants are in full bloom and starting to form fruit. Even the eggplant in the greenhouse with them have started to flower.
Butternut squash, pie pumpkins, patty squash, acorn squash and hubbards have started to spread out. The carrots, parsnips, beets, turnips and spinach in the raised beds at the other end of the hill garden have spread their third set of leaves.
The green and yellow summer squash and cucumbers in this garden are moving along as well.
The kale, green beans, kkohl rabi, and brussels sprouts in the front garden are only a few inches above the ground and have a bit of catching up to do with rest of the plantings… Oh what fun it is to grow your own food.
We spent this weekend preparing vegetable beds and planting the cold frames and the southern facing bed, and setting up tomato plants in the greenhouse. Next weekend we will move onto the other two beds. The beds in the picture are new this season so we also had to move about 1,600 pounds of organic grade soil into the new raised beds, needless to say sore muscles were had by all.
In an effort to make us feel better, I broke out the bottle of aspirin and baked some carob zucchini muffins.
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/4 cup carob powder
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 whole banana, mashed
- 1/2 cup raw sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- Preheat oven to 350 degrees. Grease muffin pan and set aside.
- Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
- In another bowl, cream mashed banana with applesauce and raw sugar.
- Stir almond milk, vanilla and zucchini into the banana mixture.
- Add flour mixture into wet ingredients until just combined.
- Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack and then serve or freeze.
Next weekend we need to tackle the remaining two vegetable beds — so I will have to come up with something new and yummy for next Sunday.