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Cast Iron Forest to Skillet
Edible and Native Plants in the Cross Timbers of Oklahoma
Why cast iron?
Why a garden blog
Nine more threads today
That’s from three more saffron crocus flowers.
Threshing and winnowing last spring’s coriander
Two of our friends came over yesterday and all four of us decided to deal with the coriander we’ve saved since spring. No reason, we just hadn’t had time to do it yet.
Look carefully to see pouring to let wind take away non-seed bits.
Saturday harvest and new lake
The original moon and stars watermelon is still here. The tendril is turning brown so it may be ready soon?
I harvested 162 g of oregano from the front and back yard. The Chef dehydrated it and removed the stems, and the final dry weight was 20 g.
Some blackjack oak acorns.
Walking towards a new lake.
Briar got to stand in the lake.
A leopard frog in the raised bed, hiding.
Evening and night – no captions
Ground cherries and vanilla ice cream
A collaboration between The Chef and Paula
Not as many as last year I think.
Testing dehydrating a few to see how they are dried. Also drying oregano at the same time.
Afternoon harvest and repotting
Buckwheat is blooming.
Peruvian ground cherries are having a few potential fruits!
Paula and I repotted all the winter babies.
The Missouri Yellow Watermelon weighs almost 12 lbs!
It’s so ripe that when I started to slice, it cracked open more on its own.
It was very tasty and sweet and crisp.
In the evening, I sliced some peppers for freezing. Green ones are jalapeños from our garden and red ones are serranos from a friend.
I made a small batch of salsa verde. Too little to can, so I froze it.
Evening harvest and bean test
Tomatoes have started producing again a bit.
Checking to see if my guess that ugly ones are bad is correct. Seems generally so, if the idea that floating beans are no good is true.
The Chef found a third egg case today. Our spider is working hard! Here she has a grasshopper.
More pink flowers on succulent
Beans and okra
Green striped cushaw squash
The Chef roasted the squash so I can freeze it for later muffin/cakes or pie.
A little over two pounds makes about two cups.