Foraged Plantain Seed and Red Clover

I went out to Toronto Island on the weekend to relax for the day–how novel!  As I was headed to the beach I noticed all the wild red clover–something I'd been wanting to pick a bit of for tea.  After going on a bit of a walk around the beautiful neighbourhood, I also found some massive plantain spears calling my name.  

 I picked some of both before noticing the wildest, most vivid and colourful sunset  setting over the city.  When i finally came back to the city I felt completely rejuvenated–soothed by the wilderness still existing on the island and feeling blessed by it's gifts–both edible and visual! Nothing quite compares to those feelings!

Radical Home Economics

A great little video about two very down to earth homesteaders in LA

"You just start with one thing that really calls you. And usually in the course of learning how to do that one thing you will be attracted to something that's related to it. Because these things tend to pile on top of each other; they're all linked in some way"
http://www.upworthy.com/see-how-one-couple-in-los-angeles-squeezes-an-entire-farm-into-a-small-city-home?c=ufb1

Fermenting and Mould

I forgot about my fermenting veg in the basement and when I picked them up to take the parchment off, I saw this... It had been 5 days. I quickly skimmed off the mould, rinsed the veg with some fresh water, and put it in the fridge to do some research on whether they would be safe to eat...  Of course the internet had lots of conflicting advice, as did my mother. A few thoughts that I've uncovered:

*A little bit of scum on the top is normal, as long as the veg is submerged. Skim it off the top and replace with more salted water (mum, internet)

*Toss everything! Don't risk it! (internet)

*The lactic acid in the brine protects the veg. Skim off the mould and keep eating, as long as the veg are submerged. (Sandor Katz) http://www.wildfermentation.com/aerobic-vs-anaerobic-fermentation-controversy/

The beans looked pretty ok, just that bit of "scum" on the top, I ate them and was fine.  I did completely dump the liquid and leave it in the fridge though. 

The other 2 I haven't decided yet.... I think I will start with the larger jar of pickles, eat one and see if I feel ok.  That black stuff on the small jar makes me nervous....

Moving forward, though, I'm only going to use sea salt (I used pickling salt which made things taste super salty and all this mould business has happened whereas my other ferments are fine) and I'll use a little less salt too (apparently too much salt doesn't allow the lactic acid to do its thing and so keep your veg safe)  http://cooking.stackexchange.com/questions/29382/my-sauerkraut-was-left-with-dark-mold-covering-the-surface-is-it-ok

Leftover Cooking Liquid

Simple, Logical. Why didn't I ever think of that?
http://youngurbanfarmers.com/tips/71-use-leftover-cooking-liquid-in-your-garden/
I usually save my steaming liquid for when I make soup though. I rarely boil veggies.  Although potatoes.... Good, new thoughts!

Home-Made Vanilla

I had recently collected three of the perfect sized glass juice bottles to make vanilla extract in from the grocery store. I took three bourbon vanilla beans per bottle and sliced them lengthwise to expose the seeds and placed them into the bottles.  I then filled the bottles with vodka, put the lids on and will leave them be for a few months!  Time taken to make–maybe 10 minutes.  Will it be worth it? Probably!!

Drying Mint, Calendula, and Borage Flowers

Last time I headed to my plot, I noticed there were tons of calendula and borage flowers just sitting on top of the compost. I picked them up and hung them to try to add to my teas when I go to blend them later in the year.  

I also pulled a giant mint plant from my plot, hung the leaves to dry, and planted the roots under my tree to start a bit of a mint garden for next year. I had transplanted some other mint roots under my tree and sowed some lemon balm seeds there too. I'll be happy with lots–it's my favourite!

Tracking Planting Schedules

Keeping track of timelines are important for replanting and for planning for next year.  Of course, after all that importance I've put on it, I can't seem to find my book!  Ack! Onto random sheets of paper it is! Crossing my fingers that I'll find it again...