5-31-10

TRANSPLANTING IN THE GREENHOUSE

EXTERIOR OF NEW COMPOST BIN

INTERIOR

Happy Memorial Day! Not a major holiday on a farm, but today was a slower day than most. The poor weather returns yet again, bringing more clouds, rain, and cooler weather. At least it was sunny and nice this weekend.

Before the hard rains fell, we set to work weeding the potato patch and also constructed a new compost bin. Dave had a great strategy for his compost bin so replacing the old one was quite easy. He previously drove eight fence posts into the ground, two on each corner of a square, so wooden slats could easily slid in between the stabilizing fence posts. Once new slats were wedged in position and old rotten slats were removed, wire was used to secure the improved structure in place. The front slat is not wired in place allowing this slat to be easily removed. This is a great technique as it allows for easy turning of the compost. We've seen a lot of compost bins on our trip and this is one of the most innovative designs.

With the rainy weather comes more inside time. This leads Jen's mind directly to baking. Dave has a KitchenAid which put a huge smile on her face when we arrived last week. Living with seven dessert lovers also adds to her cause for baking. We baked bread in the cob oven the other day and as it was still so hot, Jen whipped up a batch of thick and chewy chocolatey cookies. Baking in a cob oven. Check. Although there are many cooking supplies here, there is a lack of some vital ingredients like chocolate chips; however, cocoa powder is abundant. Another batch of cookies were in order the following day since the entire first batch disappeared before the night was over. Jen invented a cocoa based cookie flecked with bits of shredded coconut and almonds (the only nut around). The stove and oven in the kitchen are fueled by wood, and can only be used when it is being fed with logs. The other day the wood stove wasn't going, so as a result, Jen tried something entirely new. Baking in a toaster oven. Check. Straying from cocoa and with fruit in mind, Jen found a stash of frozen rhubarb harvested a few weeks ago. Very sadly, the strawberries in the garden are too soggy and haven't had enough sunlight to ripen. There are one or two available for nibbling, but not nearly enough for baking. Instead, a rhubarb crumb cake was created utilizing eggs from the chickens and milk from the goats. Doesn't get more local than that. Today was cold and the stove was stoked all day so Jen took advantage. Baking in a wood stove. Check.