Summer’s are a busy time of the year for us but it’s also the most rewarding.
When the grounds have been freshly mowed and bush-hogged the farm is beautiful.
When the garden has been freshly tilled and we’re able to keep up with the weeds seeing it will put a smile on your face anticipating the goodness that is about to come.
The hot days of summer we can do without especially when living in an old farmhouse with no air conditioning. But, we schedule our days according to the weather and we survive.
What does that mean? We do the animal chores in the morning before the sun comes up over the mountain or in the evening when it sets behind the other mountain dropping the temperature quite a bit. We weed and check the crops during those times as well. During the hottest part of the day we stay indoors underneath the ceiling fans. To keep the house cool we have fans in a couple of the windows during the night time and then we close the windows during the day. So far, it has been tolerable. Worse case scenario, we have a couple of portable AC units we can hook up if it gets unbearable. I just don’t know how our ancestors survived before all these modern conveniences like ceiling fans and air conditioning! My guess it’s because they didn’t know any differently and they didn’t really have a choice.
Enough about our summer survival methods and on with some good stuff!
The beauty about summertime, besides the green grass and trees and everything in bloom, is the harvest from the garden. Summertime has us eating lots of garden goodies and freshness!
One of our favorites is a marinated cucumber salad…
Our onions aren’t ready yet but the cucumbers and tomatoes are straight from the garden.
Another summer dish we really love is a Greek Orzo Salad…
We can (and do!) eat a huge Pyrex bowl of this stuff in a couple of days! Fresh basil and parsley from the garden as well as the cucumbers and tomatoes thrown in with some cooked Orzo pasta, Kalamata olives, feta cheese, red onions and a dressing of extra virgin olive oil, lemon juice, salt and pepper and YUM!!! Simple but tasty. I had to modify the last batch I made because I didn’t have any feta cheese or red onions on hand and living 30 minutes from Anywhere, USA I used what I had! So, that meant cubing up some mozzarella and using a white onion instead. It gave it more of an Italian flare but was just as good! And it’s already gone, sniff.
On a really hot day we’ll have a smoothie for lunch…
These are so yummy and so simple to make. I add one packet to a cup of milk, throw in some frozen berries and a few ice cubes and mix it all up in my Ninja blender. Super.Simple. And right up my alley on a hot day! I mean, who wants to be in a hot kitchen on a hot day? Not me, especially with no air conditioning!!!
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Now on to more goodness…
I’ve got cucumbers coming out the wazoo! I’ve already made a batch of Bread & Butter pickles. Now I’m trying Sweet Icicle Cucumbers. These babies take a while to make. First, they sat in a brine for a week. Now I’m in the pickling process. Every day I strain the pickling juice into a saucepan with the bag of pickling spices, bring them to a boil then ladle it back into the crock. I have two more days to go and then I can finally process them in the canner.
I didn’t read the directions thoroughly enough before starting so my processing timeline is off and I’ll end up canning these on Sunday after church. I typically rest and relax on Sunday’s but after all the work involved with this batch of pickles I don’t want to take a chance on messing them up by waiting or adding another day to the process. I also hope that they’re good after all this work. Fingers crossed!
My next batch of pickles I want to try some Garlic Dill pickles. I’m hoping to discover a recipe that tastes like the pickles I used to get at Ronnie’s Restaurant in Orlando when I was a kid. I remember the place well. It was on the corner of a huge L-shaped outdoor mall or strip mall, if you will, and it was always a treat to go there. It was a big restaurant with delicious food and desserts and on every table was a gallon jar of whole pickles where you could help yourself while you waited for your meal. They were SO good and I haven’t found a pickle like them since. Sadly, the restaurant has been long gone but I’m still holding onto hope that I’ll find a recipe or some pickles that taste just like them. Wouldn’t that be awesome!
Summer means early mornings or evenings on the front porch when it’s cool…
Aren’t they cool?! LizzieBelle and her buddy Creamsicle – so cute!
I mentioned earlier about summer blooms…
This plant completely disappears after winter. I mean, it’s dead and gone and every year I think it’s not coming back. Then all of a sudden, it reappears again and puts out these huge flowers. I mean HUGE! These flowers are the size of my hand.
Do any of y’all know what they are? They remind me of a Hibiscus but bigger.
Another summer bloom are the Rose of Sharon’s…
We have a LOT of these trees on the farm and they are literally humming with bumblebees and honey bees! I wish y’all could hear it. It makes me wonder what our honey is going to taste like. I snagged a sample of it while I was in the hive a while ago and it was really good.
Speaking of honey, I will be getting into the hive on the first somewhat cool day we have. I’m hoping to pull a honey frame or two out that is ready to be harvested. That’s going to be an exciting day!
And, speaking of honey, at last week’s farmers market I had a couple people ask me if we were the ones selling honey. I told them, not yet. Maybe next year we’ll have some to sell at the market but it depends on how much we can sustainably harvest and still leave the bees with enough to get them through the winter. I go through a LOT of honey so any honey we sell would have to be extra honey. Although, if my bees continue to multiply like they have been I am going to need another hive or two and then I might have some extra. Yea, I go through THAT much honey!
And, speaking of the farmers market, it’s going well…
We have several regular customers now and have sold out of eggs the last two markets. This past market we took some of our cucumbers and sold out of them as well and even did some bartering with them.
Here’s what we bartered for…
Yummy homemade herb & cheese bread and golden oyster mushrooms which I promptly sautéed that night and put on top of my burger with some pepper jack cheese. With the burgers we grilled fresh corn on the cob that we also picked up at the market – Mmm!
Our market is small but it’s slowly growing with vendors…
That’s only half of our regular vendors but check out the view of Appalachian Mountains in our town!
I’d encourage you to find a local farmers market if you haven’t done so already. You will not only be getting the freshest of the fresh but you will be helping support your local farming families where every purchase is greatly appreciated.
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