Our Farmstead in August (chokecherries, herbs, bees, and helpers)

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August is a beautiful time on a farm.  The daily rainfall (incredibly rare) has made this place look like an absolute Eden.  Allow me to give you a tour in photos with your morning coffee.

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This wouldn’t be Pumpkin Hollow Farm if there were no pumpkins.  Princess orange pumpkins and green pinstriped pumpkins are quickly filling the front yard.  Some have taken over the herbs.  Some have volunteered in the back pasture and in the mulch pile with the help of our neighborhood birds.

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We grow dozens of herbs for the medicines we make.  Our bees need not scurry far as they are immediately drawn to the medicine gardens.  Calendula (for mouthwash and skin conditions) mingles with Bidens Ticks (a strong anti-biotic when mixed with juniper berries).  Blue Lobelia masquerades as a prim and proper flower when its real superpower is in opening airways and has a place in my asthma medicine.  Funky red Monarda (also known as bee balm) is great in cold medicines and in my brain extracts.  Another picture of fluffy calendula brightens up the herb garden.

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The bees have been tremendously busy bringing in bloomers full of pollen from the sweet herbs surrounding them.  Should we get a bit of honey this year it will taste of summer and herbs.  Wild Herb Honey.

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Such bounty we have received from our dear gardens.  I was surprised to see that even though I stole their tomato cage and stopped watering them the shelling, snap, and snow peas all continued to grow.  I shall try to extend their season next year.  I did not expect them to survive through summer.  The tomatoes are growing with a new vibrancy now that the sun has started to show hot on their beds.  The green beans are irrepressible and the corn is taller than me.

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Another thing taller than me is the mullein.  We let it grow in the yard instead of mowing it down and it is a powerful tool in our artillery for everything from asthma, colds, nerve pain, and digestive disorders.  This herb is a gift!

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Another gift of August is chokecherries! So many people ask me what a chokecherry tastes like and I am ever surprised that a lot of folks have not tasted the sweet taste of chokecherry jelly.  They are not eaten plain.  A small bite will taste like a drying powder in the mouth.  They are boiled with water and the juice is used to make a myriad of recipes from chokecherry tapioca to chokecherry pudding (an American Indian tribe Crow recipe eaten with deer jerky) along with chokecherry jelly that my grandmother used to make and my new favorite, chokecherry gin, that my friend Sandy made!

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There is something magical about berry stained fingers.   A sense of place and of the earth, the warmth of the day, an adorable helper, and the promise of goods to eat during the winter create a peace only found on farms.

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Though we are as busy as our bee hive, we take time to see the flowers, smell the earth after rain, bask in the sunshine, and give thanks for nature’s gifts,

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and fully enjoy summer for winter’s winds will be knocking on our doors before we are ready!

 

4 Comments Add yours

  1. debweeks says:

    I have never tasted chokecherries either, so add me to that list.

    Still hoping for a trip your direction in a few weeks. I’ll keep you posted.

    1. Farmgirl says:

      Hope to see you! We’ll have chokecherry jelly on homemade biscuits and perhaps a nip of chokecherry gin!

  2. Lady Locust says:

    I just found you – am loving your site. This last fall I made chokecherry sauce rather than cranberry sauce. My hubby and uncle both loved it with the turkey:)

    1. Farmgirl says:

      The new farm we moved to this fall doesn’t have any chokecherries (they it does have cherry bushes and peaches!) so I may have to go find a bush to transplant. We love chokecherry sauce! And what a great idea to switch out chokecherries for cranberries. Mmm.

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