19 Comments
Oct 20, 2023Liked by Ashley Adamant

Pecans, pounds and pounds of pecans! The chestnuts are safely stored in the fridge, waiting on cooler weather and a peeling party. Iā€™m trying to decide if I have the ambition to do anything with the black walnuts themselves this year. Last year I made a decent batch of walnut husk tincture on the advice of my herbalist friend, for radiation poisoning, and I pray that it is never needed.

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Oct 21, 2023Liked by Ashley Adamant

50 quarts of wild grape juice canned, two quarts became jelly. Going to use your grape jam recipe when I get time. Finally processed fermented new growth, green, pine cone syrup{ Mugolio Recipe from Forager Chef}. Planted three raised beds, 4' by 25', soft and hard neck garlic. Making three more 4' by 6' raised beds for spring onions. Dug out the potatoes growing in my front yard residential neighborhood raised garden. Finally got my two, 275 gallon food grade totes up on 2' high platforms hooked to roof rain gutters for better gravity flow of stored rain water. And last, I keep debating, weekly with my sweetheart to let me use the rest of the front yard for more potatoes, or tomatoes, or pumpkins, maybe a yard full of sunflowers. So far that request of mine seems to be a bridge too far for her.

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Oct 20, 2023Liked by Ashley Adamant

So appreciate your knowledge and thank for for sharing it with us. I love mushrooms šŸ¤©

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English Walnuts! Found a ginormous tree, told of 2 more trees...We have lots of Black Walnuts here too, they are the prevalent walnut tree, but boy the English nuts are much thinner and can be easily opened. Even the squirrels and the crows only gather the English walnuts, I don't think they can break the Black walnuts open either...The flavor on the Black Walnuts is unique but boy they are almost impossible to open. Bonus funny story, in college I collected a bunch of Black Walnuts (ann arbor michigan) and in cleaning them I accidentally dyed the crap out of my hands...they were brown as brown could be for a month....it was one of the best 'lessons' of my college years...the power of plant dyes...best from Oregon

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Hi and thank you for all the great things you share! I am in Michigan and we just got hit with a very cold blast ie 26 degrees and snow last night. I did get the potatoes in but not the kale and collard to process. I eat them through out the late fall but can I still blanch and freeze them now? thanks!

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The link of links is back to the cool 10/13 mushroom article :-D

At weedom the cilantro and salad greenery are up and ready to carry us at least through December.

We have lots of herbs drying, a lots of roots to dig, and for the 1st time, New England aster blooms to play with. It's tincture time for some of those.

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