Thursday, May 3, 2012

Unnovations!

 Spring calls for newness, creativity, resourcefulness... In alignment with the season, we've been churning out some low-tech Unnovations- our word for the simple solutions we've concocted to solve some of the problems we've encountered in our ongoing, homesteading experiment.

Here's an old sink base we've re-purposed, and put to good use as an outdoor veggie and hand washing station, with a grey water catchment underneath. No need to waste that increasingly valuable water, as the days grow warmer and drier.  Framed by a simple 2x4 structure that we designed around the sink itself. No plumbing is necessary, besides the hose attached to an outdoor spigot- the water flows down the drain hole into an old trash barrel, and is later used to water our plant allies. Cadyn did a lovely job decorating it with the leftover paint from our newly painted front door. As for the color, think Cornflower!

Though unrelated to the topic at hand, here Cadyn stands with a flowering rhubarb plant. This is the first time we've ever smelled the indescribable scent of rhubarb flowers, which wafts every which way in the gentle breeze, permeating the air-scape with its intoxicating aroma, projected across an impressive amount of space.

In an ongoing attempt to keep the magnificent, yet voraciously grazing herds of deer from over-indulging on our tender plantings, we've resorted to the lowest-tech exclusionary tactic there is... fencing. We've been getting our untreated cedar and locust fence posts, and rough-cut oak fence boards from a nearby farmer who mills his own lumber, cut from the dead or overcrowded clusters of trees on his own property. It is safe to say that he "respects wood," and we're grateful for his work and to know the source, especially in the context of such a sustainability-sensitive issue as lumber production.

This is our bed of asparagi, beginning to flower and fail under their own weight, with the beginnings of a new fence-line cropping up in the background.

Here is our prototype for a DIY "first flush" debris filter for one of our rain barrels, crafted from a five gallon bucket and some old hose tubing. This is designed to catch the first 4 gallons of water that runs off of the roof in a rain storm, to contain the dirt, particles, dust and pollen that it carries down the gutter with it. When the water level of the bucket reaches the height of the first hose, it then begins to fill the rain barrel, however all the heavy debris sinks to the bottom of the first container instead of flowing directly into our main reservoir. It has proven to be a successful first step toward refining and improving our rain catchment strategy.

And another view- the five gallon bucket on the bottom simply elevates the top bucket/filter, allowing the water to flow easily through the hoses to the rain barrel below it.

In other news, the Tulip Poplars are dropping some celestial gifts. Look for these on the ground near rivers and streams during long walks down gravel roads...

Tuesday, April 24, 2012

First Signs...

Spring is here, as evidenced by the waking buds and blooms.
Soil is stirring in the shade of what flowering trees, shrubs, and herbs it graciously stewards.
The First Signs arrived, in a procession of yellow, violet, and rouge...

Irises tower above a neighboring honeyberry.

Viburnum flowers like to bathe in the moonlight.

Sage and roses protect the homeward path.

Nettles have proven to be a valuable yet aggressive ally, and now share a cherished spot with the bamboo on the north side of the lodge, where they can run WILD.

The Spiral Garden, our perennial sanctuary, is evolving in a glorious way. Sorrel, lovage, malva, and a bush cherry in the spiral, with a backdrop of currants, various herbs, and a couple of plum trees.

Guthrie the Silkie rooster (white motion blur) and grape leaves (green framework) with delicate grape-lets forming.

Our annual crops are beginning to rear their aerial appendages in the raised beds.

Blueberry with her tinkerbell flowers.

Forsythia imitates the radiant sun.

Patio peach blossoms warmed us on the last grey days of winter.

Bush cherry lightning strike!

Thursday, April 12, 2012

Forest Cove Cacao


The latest creation from the Immortal Mountain apothecary: Forest Cove Cacao! We've crafted an homage to the deep coastal south where the salty sea crashes into pine-y forests, and sweet, sticky berries grow in-between. A combination of organic dried mulberries, aromatic wild-crafted rosemary, and a hearty sprinkling of Celtic sea salt make this dark raw chocolate a truly unique culinary experience. Having grown up in Savannah, Georgia, Forest Cove Cacao is one I'm now particularly partial to. I hope you enjoy it as much as I do!

Cacao Hearts (as Drew likes to say),
Cadyn

Wednesday, April 11, 2012

Ron Finley: Food Forest



Was seeking some Food Forest inspiration over at Jake's blog (Rawutah!) and totally had to re-post this video he'd linked to...
Happy Spring!

Tuesday, December 13, 2011

Sunday, December 11, 2011

Bronze Fennel Seeds

I noticed our bronze fennel has gone to seed, so I decided to harvest most of those seeds.

I snipped off the base of the dead stems with seed heads and gathered them all together in a paper grocery bag. Short on time, I stowed the bag in the garage to later shake/pull/pick/pinch off all the wonderful fennel seeds.

Below, the base of the fennel. Aren't the leaves gorgeous? And this is definitely not even its prime viewing time.

I made sure to leave some seeds for the birds!

Sunday, December 4, 2011

New Cacao Flavor -- and a Special Promotion!

First Frost Cacao


We've been wanting to offer a mint cacao for a while now, and here it is!

All natural peppermint oil (in an almond oil base, just to let those of you with sensitivities know) cools the tongue as this rich, dark chocolate melts in your mouth. It is sweetened with pure maple sugar from organically grown maple trees, which are ensured not to get "over-tapped" using ecologically friendly extraction methods. Our cacao is, as always, heirloom, raw, organic, and fair-trade.

Right now, in the spirit of giving, we have a couple promotions going on... Order any three 1.5-oz bars  to be shipped, and receive a First Frost Cacao bar for free! Also, we're offering FREE SHIPPING on orders over $50! And for all other orders, our shipping fees have been reduced with the falling autumn temperatures. Check out our website to order!

We hope everyone is having a toasty, frosty, lovely, fun-filled season. Cheers!