Making things

Today has been another day of rain and high winds.

After today, we’re going to be back to high temperatures and sun. My Weather Network is forecasting 37C/99F on Wednesday! I think that must be some kind of typo, because I’m not seeing that anywhere else. The highest I’m finding is on my phone’s app, which is forecasting 27C/81F on the same day. Even so, it’s going to get hot again, and I am really, really glad we’re getting this rain right now!

In between rainfalls, we managed a trip into town, and I even got a bit of weeding done in the garden. We’re going to need to do a LOT of weeding once this rain passes. The weeds are loving the rain as much as the things we actually planted.

Speaking of which, while weeding among the corn earlier, I did find some radish sprouts. They are recent sprouts, not the ones that came up before the corn did, then disappeared. So we will have at least a couple of radishes. Unless these sprouts disappear, too!

Gosh, I’m just watching the trees outside my window as I write this. If a section of that big maple came down right now, it wouldn’t surprise me at all!

With this weather, our internet is seriously cutting out. It’s taken me more than an hour just to be able to start this post, and I still can’t get images to load. So this will be a quick one!

I wanted to share some of the new things we’re trying this year. The chives are blooming, and we decided to try making chive blossom vinegar.

I got a small bottle of white wine vinegar, and we’re simply putting clean, dry chive blossoms into it (after removing a bit of vinegar to make space. Some of the blossoms are left whole, while others had the bit at the bottom taken off, so all the individual flowerettes are loose. We’ve been adding to the bottle as more blossoms open up, then we’ll let it sit for a couple of weeks, in a cool, dark place, giving it a few turns every now and then. After that, the vinegar will be strained and re-bottled. I’m looking forward to seeing how this turns out!

I’ve also started to dehydrate spinach leaves.

I use our oven to dehydrate things, using the “warm” setting, reduced to it’s lowest temperature of 145F (default is 170F). For something as light and thin as spinach leaves, I shut it off and let the oven light on to stay warm. We can only fit two trays in the oven at a time, but after I went to turn the leaves and found they’d shrunk enough, I combined them into one pan and left it for the night. In the morning, I just crushed them lightly, and put them in an air tight canister. There’s maybe 1/3rd of a cup of dried, crushed leaves from the 2 trays. We’ll keep doing small batches like this and, eventually, we’ll reduce them to a powder instead of flakes. It kind of reminds me of dehydrating celery. You start off with what looks like so much, but by the time it’s completely dehydrated, it looks like there’s nothing there! 😀

Now it’s time to see if I have enough connection to publish this!

The Re-Farmer

3 thoughts on “Making things

  1. Chive vinegar… Never even heard of it, BUT I can pretty clearly imagine the blending of flavors with the chives and the white wine vinegar (bet it would work with red wine vinegar too), and I think it’ll turn out pretty good. 🙂

    Liked by 1 person

    • I seriously considered using red wine vinegar, but decided against it. I had done a quick search on what to do with chive blossoms and found an article on making vinegar with them. The recipe used plain white vinegar, and the finished product was a lovely pink, so I wanted to see how the lighter coloured white wine vinegar would look when it was done.

      If the smell on my hands after I’d added more blossoms today is any indication, it’s going to be awesome!

      Liked by 1 person

  2. Pingback: Our 2021 garden: netting fix, and we have asparagus! | The Re-Farmer

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