Welcome to Cranky Puppy Farm!

This blog belongs to two Gen X-er's smackdab in downtown Kansas City where we've been renovating and decorating two old Victorians built in the 1890's. Our life is filled with 3 demanding Pomeranians (1 of them cranky, of course), honking cars, noisy neighbors and the hustle and bustle of city life but we dream of the day when we can move to our 40-acre farm and hear nothing but the wind and the cows next door. Until then, we're chronicling our triumphs and mishaps here as we try to garden and preserve on 2 city lots, raise chickens, and learn all those things we should have learned from our grandparents. Welcome to our world - we hope you'll stay awhile!

Force of Nature

Monday, June 11, 2012

The earth has music for those who listen.
-- William Shakespeare


As I was tooling around the farm yesterday (I was mowing, but it felt more like a leisurely drive in the country in 3 low), my mind was meandering as well.  The first thing that is always striking for me is how quiet it is on our 40 acres.  Here in the city, we've got noisy neighbors that just moved in across our previously quiet street.  That is, quiet because half of the houses are vacant.  There are at least 4 adults in the house whose sole job appears to be sitting on the porch all day and yelling.  I suppose the government pays them well for doing that job, despite the fact that they all seem very able and capable of gainful employment. Their idea of parenting is to occasionally yell "git your *ss _______".  Fill in the blank with "in the house", "in the backyard", etc.  Their toddlers scream unsupervised in the front yard from sun up to sun down.  The other neighbor blasts his truck radio to drown out their noise. 

On the farm, I hear only the wind as it blows the grass and trees and the occasional moo from the cattle on our neighbor's property down the road.  Sitting atop the John Deere, I imagine that J. and I are the only people in the world and that our house is just over the hill.  It's a fleeting indulgence that's interrupted by my discovery that we have about 20 feet of wild blackberries growing along one of the wooded properties.  I swerve to avoid running them over with the brush hog.  Whew, that was close!  I make a mental note to tell J. about my discovery. 

The tractor purrs along in the sunshine, happy to be back at work.  She is noisy herself, but it's a steady lullabye on a hot 90-degree day.   We pass one of the outhouses that was constructed by the previous owner.  Constructed is probably the wrong term to use, because we dont think he was much of a carpenter.


Wow, I'm amazed that my picture almost make that old outhouse look artistic.  LOL.  Mother Nature has taken out her rage on this poor structure in the form of wind, sun  and rain on the wood over the last 10 years and it finally succumbed by falling over.   I wonder to myself how long it will take before the only traces left are the rusty hinges and chain.  In it's death and eventual return to the earth, it is almost beautiful.

Further along, I see more evidence of how cruel a mistress Mother Nature can be.


This crack was 7 inches deep into the soil and a reminder that we desperately need rain.  Driving to the farm, we passed fields full of corn, beans and soybeans that are starting to show the effects of our lack of rain.  At 4 inches under normal, the real farmers are starting to pray for the rain to start falling.  I silently pray along with them.

It is humbling to think how small we humans really are despite all of our ingenuity and cleverness.  As I rumble along, I think of all those who came before us and settled this land.  It was a hard life to be sure and one that is alien to me and most of modern society.  If I were to lose this green piece of iron that I sit on right now, how much harder would life be?  Can you even imagine it?  I mean REALLY imagine living that hard life.  If you can, you'll never take our modern life for granted again.

The mowing and philosophizing done, I move the tractor's nose in the direction of the barn where I find J. just finishing up his mowing as well.  We will leave the bulk of the 40 to be baled by someone else who can use it to feed their animals.  We put the tractor back to bed and head home, deciding to leave the blackberry bushes unmolested on the way.

A fitting end to this story?  It rained early this morning and is still raining.  Great big thunderboomers and lightning woke me at 2 and I couldn't help but smile.  Maybe all Mother Nature wanted was for someone to remember and acknowledge her.

This post is linked to this week's Barn Hop.

Reach for The Sky

Saturday, June 09, 2012

It's a busy Saturday for us here at Cranky Puppy. In a couple of minutes, we need to drive to Independence to drop the furballs off at the doggie salon to get their summer haircuts, then we have to boogie back to the hood for a stone tuckpointing class from 9 to 11, then it's back to Independence to drop off a trailer load of concrete from the cleanup we've been doing around here.  Then it's lunch and off to Home Depot to get the lumber to build a fence over at the rental house.  Whew!  And did I mention that it's supposed to be 90 today?

In other news, the dang lettuce is starting to bolt.  To be expected, I guess, since it has been so dang warm this Spring.  I mean, look at this lettuce reaching for the sky!  Nothing I can do about it at this point but let it seed out and save the seeds for a fall crop.  We're still eating this, but it tends to get more bitter once it bolts.


On a related skyward note, my arched trellis idea is working.  The spaghetti squash has reached the top of the arch and it will be interesting to see if it starts going over the other side.  The cukes coming up over there might have something to say about that!


And I just have to throw in this picture of a squash bloom because they are so gorgeous.  Look at that striking orange color!  If you've never seen one, they're about 4 to 5 inches wide (and completely edible).  So far, no set fruit on the plants though.   Hmmppph!  I hope I get to try at least one squash this year.  I know...patience, patience.


Well, sorry for the quick ninja post but J. is calling me and I gotta get going.  Have a great Saturday!


I'm linked up to this week's Farm Girl Friday and Ole' Saturday Homestead Trading Post and Country Garden Showcase hops.  Have you checked them out yet?

A Visit to Waldo's Farmers Market

Thursday, June 07, 2012

Last night after work I hurried down to the Waldo Farmer's Market to pick up my sweet potato slips, since it was the last time that they had scheduled.  I was a little worried that they might not have any left since I was showing up not too long before they were closing.  But no worries...I got my slips!


They were selling a bundle of 10 for $5.40, so I picked up 2 of the tricolor (on the left), followed by 4 Marquerite in the middle and 4 Blackies (Ace of Spaces) on the right.  That one little tricolor is looking a little worse for wear, so we'll see if it survives.  I hope to get these in the ground tonight after I get off work.

Waldo has a cute little farmer's market with about 10 vendors or so.  While I was there, I chatted with some Amish folks who had fresh cheddar and other cheeses but, unfortunately, they were out of the farmhouse cheddar that I was interested in trying. I'll have to check back next Wednesday. 

Another couple was selling homemade jams and jellies from local K. Kringle and Co in Independence, Missouri and I was intrigued by their Blackberry Chardonnay jelly.  According to those lovely folks, the chardonnay lends a certain creaminess to the jelly. 

My $6 blackberry jelly amid a gang of tomatoes freshly picked from our garden this morning.   About 1.3 pounds!

I couldn't wait to get it home to J. so that we could try it since he fancies himself a blackberry jam connosieur.  All I can say is....WOW!  Just extraordinarily good.  We will be coming back for more, KK & Co.  According to their website, they are at pretty much all of the local farmer's markets so I highly recommend you giving their wares a try.  Make sure you stop and ask them what's in their Black Widow jam.  (HINT:  It's not black widow spiders, but it does have a bite!)

There was one more pleasant surprise waiting for me when I got home from the market.  My Rose of Sharon is finally blooming! 


Hope your day was equally as beautiful,


They Don't Make Them Like They Used To

Wednesday, June 06, 2012

How many times do you find yourself saying that in today's "throw away" society?  I guess I'm old school. because I love old houses that are built like tanks, big iron horses from farm days gone past, and anything antique.  And I mean REAL antiques.  Not something that's just 20 or 30 days old.

So I squealed with absolute delight when I saw this covered bridge on the way to an auction outside of Liberty, Missouri last weekend.  Yes, it was built in 1999 but how many new covered bridges are being built nowadays?  This is the first I've seen.

As usual, click to biggify and get a better look at the pics.

I love the rustic look of the wood on this bridge.   And the flag is the icing on the cake.

Nice and cool in the shade of this bridge on a hot summer day!




The walkway is real brick!  Someone really paid alot of attention to the details when they built this.

The sky was beautiful Saturday - look at how blue it is!

If you look closely in the last picture, you can see our truck on the other side of the bridge with our new Swisher offset mower on the back.

Have a great day, everyone!


Couldn't resist linking this one up to this week's Barn Charm!

Oh, No! It's Cabbagezilla

Tuesday, June 05, 2012



We farm bloggers, if I can call myself that, tend to make things look easy sometimes with all the pretty pictures and stories of idealized life on a beautiful farm.  All our critters are beautiful and well-behaved and our gardens are manicured as perfectly as the lawns in the rich folk's section of town. 

But it isn't all pretty flowers and copious harvests of veggies.  There's bugs to deal with and dirt under your fingernails and sweat and alot of times getting something to work right depends on what color socks you have on that day.  At least it seems that way to me.

So I'm going to air some of my dirty laundry here today.  Here it is in all its glory (click to biggify for an upclose look at the mean green mother from outer space):


I wouldn't get too close - it might take your arm off.  Cabbagezilla frightens me reminds me of Audrey II from Little Shop of Horrors.  If it starts singing, we're in trouble.

Seriously...what the heck is wrong with that cabbage plant that it looks like it came from some other planet?  And I've got three of them that look the same way.  They came from the same pack of starts as the normal cabbage plants, which all have heads forming on them and are looking good.  Were they traumatized as seedlings?  Did I not talk to them enough?  :-)

Somebody told me that they will never form heads and that I should pull them, but now I'm kind of fascinated to see what happens with them.  Maybe they're just biding their time before they go on to break the current world record for largest cabbage of 125.9 pounds.

Any cabbage growers out there with any ideas on why this happens?  I could sure use some sage advice.


In a search for answers, I'm linking up to this week's Barn Hop, Tuesday Garden Party, Garden Life and Country Garden Showcase hops.

Weekend Recap

Sunday, June 03, 2012

Warning...this is a loooooonnnnnnnggggggg post.

J. and I have been running around like chickens with our heads cut off this weekend.  Up before the chickens both yesterday and today so that we can pack as much as possibly into our weekend off from work.    Speaking of chickens, they broke their personal record for the most eggs in one month in May.

Saturday we hit a garage sale for a particular item (it's a secret for now, but I'll be posting about that later) and then off to an auction outside Liberty, which is just north of Kansas City.  We got outbid on a John Deere 955 with a loader that would have been a nice twin to my 850.  The lady that won the auction paid WAY too much for it.  We're seeing this alot nowaways at auctions - people paying way over retail for stuff.  I guess some people get caught up in the excitement of wanting to win.  We did pick up a nice Swisher offset mower that I can tow behind the lawn tractor or ATV.  Behind the lawn tractor, it will double the amount we're able to cut in one swath.  It will be going to the farm with us later this afternoon.

Last weekend, we hit another auction by the same auction company and it was full of really cool antiques:  radios, stained glass, furniture, you name it.  I was able to snag an 8 foot tall stained glass panel from a church for just $95 and a beautiful 7 foot long ball and stick panel in oak.  Both need repair, but nothing that I can't handle.  Actually, I've always thought that my lot in life was to restore things that other people neglect or break.  It's always fun to see them beautiful again.


Just some cleanup and some repairs to both these pieces and they will be beautiful.  The ball and stick is going on the wall and I'm planning on mounting the stained glass so that we can put a couple of LED lights behind it.  Beautiful!

This year's weird weather continues.  Thursday night dipped all the way down to 49 and Friday  night went to 56.  The norm here is 62, so it was pretty darn cool.  Now we're heading back up into the 80's and low 90's later this week.  That taters love this cool weather, I'm sure.

You saw the first ripe tomato already in my last post.  I discovered last night that there's another one right behind it that's ripe also.  I could have picked them last night, but decided to let them go another day.  Those Early Girl plants are so dense, it's even hard to see the tomatoes...more like forging into the Amazon jungle.  Sheesh! 

Let's take a turn around the garden and see how things are progressing.


 My trellis idea for the squash and cukes seems to be working.  The cukes are just starting to vine on the other side.  And I just realized that I didn't label them in the previous picture.  Doh!  They're right behind the lettuce and romas, on this side of the beans. 

I'm working on growing some monster onions as well.  These will be ready to pull up soon, I think, as about half the leaves are already flopped over. The rule of thumb is that onions are ready when 80 to 90% of the leaves are flopped and starting to yellow.  When we get to that point, I'll talk more about how to harvest them.



The Yukon Golds are coming along nicely in the laundry tubs and need to be mulched.  My Yellow Finn potato leaves are a little yellow after we mulched them but otherwise look healthy.  It's too early for harvest since we're at just over 60 days since planting.  I suspect they need to be fertilized, so I'll be doing that later today.


I went over to buy some of those sweet potato slips yesterday afternoon and there was no one there, so I'll have to try for Wednesday.  Darn...I really wanted to get those planted this weekend.

Well, I think I've bent your ear enough for today.  J. and I are on our way over to the other house to get the walls sanded and ready for painting.  Then we're off to the farm to mow and put the new Swisher to the test.

What's going on in your world?

I've linked this post up to the Farm Girl Friday and Ole Saturday Trading Post hops.

Beautiful Sunset Tonight

Saturday, June 02, 2012


Oh, wait..that's no sunset.  It's our first ripe tomato this year!



Sweet Potato Slips Available in KC

Thursday, May 31, 2012

Hot off the presses!  (Well, okay, I missed the pickup tonight.) 

Steve, the organizer for the Food Not Lawns class that I took earlier this year, just posted some information about the Kansas City Sweet Potato Project and the slips that they have available for anyone interested in trying their hand at growing these.   If you're in the Kansas City area, go here to find out the pickup times and locations which includes this Saturday afternoon.  Even if you didn't place an advance order, they say they have plenty available for everyone.

I'm seriously considering growing the variety called "Black Heart" in the front yard where their vines can cascade over our 4-foot rock wall.   Since the trim on our house is black and white, I think it would  look pretty cool.

Or maybe "Marguerite" with its gorgeous lime green leaves. Thrives in any conditions and is a great ground cover.

Or check out the "Tricolor".  It's a little less vigorous than the others and provides stunningly beautiful landscaping.  And it's edible to boot!

Actually, I'd love to plant Black Heart and Tricolor together, because I think it would be stunning in striped row or something similiar to this picture.  What do you think?

And did you know....sweet potatoes will store for 1 year without refrigeration?  Plant them in June, so now's the time. 


Sharing this post with this week's Rural Thursday hop.

First Bean Harvest and How-To

Wednesday, May 30, 2012


First Harvest: Just shy of a pound!

Well hallelujah, we finally got a little bit of rain last night about 2 a.m.  I woke to a pretty nice lightning show and some bed-shaking rounds of thunder.  It's been an extremely quiet, dry spring and I've been missing my beloved thunderstorms, so I just had to lie there and listen for awhile before drifting back to sleep.

But I want to talk about something that happened yesterday morning instead:  we picked our first round of fresh green beans out of the garden!  A decent 0.84 lbs to be exact.  Just enough for a couple of dinners for J. and I.

And then the great debate began later in the day.  How to cook these puppies.  I wanted to saute them in 2 tablespoons of  bacon fat from breakfast with garlic and onions and then steam them in some chicken broth.  J. wanted to just saute them in butter with garlic.  So we compromised and had them J.'s way last night and then we'll have them my way tonight.  (And, by the way, they were DELICIOUS the way J. made them.)

Harvesting Green Beans

But let's not get the cart before the horse here.  If you've never grown green beans before, how do you know when the right time is to pick them? 

Generally, bush beans mature a little faster at 50 to 55 days after you plant them, and pole (or vining) beans are ready in 55 to 60 days. You'll need to check on the variety that you're growing, because it can vary widely.  We planted Early Contender and Blue Lake bush beans back on March 27th, so we're right at that timeframe. 

Once you get to about 6 weeks, you need to start watching your bean plants for flowers that will turn into tiny little bean pods.  Beans grow extremely quickly, so timing is everything.  If the pods get too large, they can become tough, so you'll want to harvest them before that happens.

Here's a good rule of thumb to remember for when most varieties are ready for harvest:

A bean is ready to harvest when it's a little fatter than a pencil.

They'll probably be anywhere from 4 to 7 inches long when they're that diameter and maybe slightly lumpy with the seeds inside.  If they are VERY lumpy, you've waited too long.

When you find a bean that's ready to pick, just grasp it firmly near the top of the bean where it connects to the plant and use your thumb to pinch it loose.  Or grasp the plant with your other hand to steady it and lightly jerk the bean upward to separate it.  Just be careful with that second method, as you can damage the plant or break the bean pod.

Do NOT harvest beans when they are wet with dew or after a rain.  They MUST be dry.  Picking wet beans can spread bacterial blight and damage or kill the plant.  Likewise, do NOT wash your beans until right before you cook or process them for canning.  Washing them will cause black spots and they will decompose quickly.

The good news is that your bean plant will continue to produce more beans as long as you continually harvest them before the seeds within the pods mature.  Just use my rule of thumb above and you'll be fine.

So now you've got a t-shirt full of green beans and a myriad of choices for what to do with them:  freeze them, can them, saute, boil in a pot of water until they're mush.  I think the best thing to do is to eat them raw or, better yet, here's the recipe for green beans done the Cranky Puppy way:

Fresh Green Beans, Cranky Puppy Style
Ingredients
Fresh green beans, 1 lb
2 tablespoons bacon grease**
1 cup finely chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper (optional)
1 cup chicken broth\stock
Salt to taste (1/2 to 1 teaspoon kosher or 1/4 to 1/2 teaspoon table salt)
Black pepper to taste

Directions
  1. Wash the green beans gently.
  2. Snap the stem end off the green beans. Some folks snap both ends, but it's not necessary.  Most beans are stringless but, if you have the string variety, pull gently down on the stem end as you remove it.  You'll be pulling toward the other end of the bean to pull the strings off as well.
  3. Snap or cut the beans into the desired size pieces (or you can also leave them whole).  We usually snap them in half.
  4. Melt the bacon grease in a skillet over medium low heat.
  5. Add the garlic and onions and saute for 1 minute.
  6. Add green beans and cook until they turn bright green.
  7. Add the bell pepper, salt and black pepper.
  8. Turn to low heat and cover with a lid.  Crack the lid just enough to allow the steam to escape.
  9. Cook for 20 to 30 minutes or until the broth evaporates and beans are starting to soften.  As the broth evaporates, the onions and garlic will carmelize, giving you some really yummy flavor.  If the beans aren't yet cooked, you can add more broth as needed.

Enjoy!  I can't wait to have these tonight.... 
I'm sharing this post with this week's Country Garden Showcase, Tuesday Garden Party and Country Homemaker hops.

Out and About

Tuesday, May 29, 2012


Just east of Gardner, Kansas. Taken March, 2012.

Once upon a time, I believe this barn was red because you can just see the hint of the remaining red paint hanging on for dear life.  I actually think I like it better this way. 
What do you think?

I'm linked up to this week's Barn Charm hop.  If you're as enchanted by old barns as I am, it's the place to be.  And if you're visiting from the hop, welcome!  Hope you'll sit down, have an ice cold drink and stay a spell.

Makin' Black Bean Brownies

Monday, May 28, 2012



Now if you told me that you were gonna make some tasty brownies with black beans in them, I would think you were certifiably crazy.  And I certainly didn't believe they would actually taste good.  I mean, you just don't mess around with this girl's chocolate goodies.  But hold onto your hats, folks, because these brownies are Y-U-M-M-Y!  They're dense, moist, and there's no hint of the "secret" ingredient.

Oh...and I guess it's worth mentioning that they're better for you as well since the ingredients aren't processed and there's no flour either (great for anyone that is gluten-intolerant).


Black Bean Brownies

Ingredients
(makes 16 good-sized brownies)

1 can (15 oz) of black beans, thoroughly rinsed and drained
1/2 cup pure honey
1/2 cup unrefined sugar (can use honey as substitute)
1/4 cup cocoa powder
3 eggs
1 teaspoon vanilla
1 teaspoon instant coffee (granules - not brewed)
3 tablespoons olive oil

Directions
  1. Pre-heat the oven to 350 degrees (if you replace the sugar with honey, reduce the setting to 325 degrees.)
  2. Grease and flour an 8" x 8" baking pan.  These brownies tend to stick. Since I'm lazy, I just line the pan with lining paper and then they're easy to get out.
  3. Place all the ingredients with the exception of the chocolate chips in a food processor blender.
  4. Pulse thoroughly until smooth and well combined.



  5. Fold in the chocolate chips.  (You can do this in the food processor, but I transferred the batter to a mixing bowl to make it easier.)
  6. Pour the batter into the pan. 
  7. Top with nuts, if desired.
  8. Bake for 30 minutes or until the top is dry and the edges begin to pull away from the baking dish.
  9. Cool completely before cutting.

These will go great with a cold glass of milk while we're watching "Hatfields and McCoys" on the History Channel tonight.  Can't wait to see Bill Paxton and Kevin Costner duke it out.  It's going to be epic. 

I hope everyone has an enjoyable Memorial Day!  And please take time out to remember why we have this holiday...for those who fight and who give their lives so that we can have our freedom.


I'm sharing this scrumptious recipe over on the Monday Mania, Farm Girl Friday, and Homesteader Blog Carnival hops.

My Empire of Dirt

Thursday, May 24, 2012

The gardening game has been called due to rain delay tonight, so I'm sheltering inside and listening to the man in black:  Johnny Cash's new song "Hurt".  It's a raw, hauntingly beautiful song.   I hope you enjoy listening to it as I give you a tour of what's going on in my own tiny little empire.

My cell phone camera doesn't even begin to capture the brilliant color on these lilies.

Not sure how these green beans snuck up on us. I swear they weren't there the night before!

Cabbage head beginning to form.  Notice the holes that indicate my sluggy friends have been at it.  I sprayed all the plants with an organic insecticidal soap a couple of days ago.

Sweet 2-week-old bunny snoozing in the shade of the tomato plants.


What's going on in your neck of the woods? 

Strawberry Fields Forever

Tuesday, May 22, 2012

When processing strawberries, make sure you wash the berries first to remove dirt, leaves and other debris.  A colander is really useful in the process.
Want to hear something crazy?  I'd never eaten a strawberry until this year.  Strawberry jam, strawberry syrup....sure.  But not a whole strawberry and certainly not one that I just picked and plopped into my mouth.  We're getting strawberries here and there on our own young plants and they are supersweet and yummy.  Why I avoided strawberries and said I "didn't like them" I'll never know.  But there are lots of foods that this once-picky-kid is learning to like.

I wish I could say that the beautiful bowl of strawberries in the picture are ours, but they're not.  I picked these up at the store over the weekend for a steal thinking we could freeze them or that I could make a strawberry pie for J. (his favorite).

One of ours!
Sunday night, we stood in the kitchen for half an hour with J. cleaning and me slicing and the end result was about 3 quarts of berries.  Now the question was what to do with these beauties?  If you do nothing, they last only 2 or 3 days in the refrigerator.

Itching to bring out my canner for the first time this year, I tried to convince J. to let me make some jam with these but he really wanted to eat them whole.  So we opted to freeze about 2/3 of them and leave the rest to be eaten.  Freezing is easy - you just spread the berries out on a cookie tray so that they don't overlap and then stick them in the freezer for 24 hours.  These berries were pretty tart, so we mixed them with a 1/2 cup sugar per quart before freezing.

But...did you know....there are several different ways to preserve strawberries?  Me neither.  But what yuou plan on using the berries for and how long you want to preserve them can dictate which method you choose.  Also, be aware that most freezing methods will alter the color of the berries slightly (they'll be darker) and they will also be more mushy when thawed.  That may not make a difference if you're putting them into smoothies or into a pie.

Methods for Freezing Strawberries

Freeze them whole.  Wash and hull the berries, but leave them intact. Then pack them into plastic freezer containers or plastic bags, or use the cookie sheet or an ice tray.  If you pack them in bags, they may stick together.  With this method, the strawberries must be used within 2 months.

Freeze sugared strawberries.  This is the method that we used.  Wash and hull, and then either leave them whole or cut them into desired sizes.  Then sprinkle them with 1/2 cup sugar per quart of berries.  Pack them into plastic bags or containers or on the cookie sheet and then freeze for 24 hours. With this method, the strawberries can be stored up to 6 months.

Freeze pureed strawberries.  Wash and hull, then either mash or puree with a blender.  Then pour into plastic bags or individual ice cube trays. Puree can be stored up to 6 months.

Freeze strawberries in light syrup. Place washed and hulled berries in a plastic freezer. Boil together 1 cup sugar and 1 cup water until the sugar is dissolved to make simple syrup.  Then pour the syrup over the berries and freeze. With this method, strawberries can be stored up to 6 months.

Freeze with dry ice. This is the best method of freezing berries *if you have dry ice on hand*!  The key is in freezing the berries as quickly as possible and this is the only method that will keep the berries from getting mushy when they are thawed.  With this method, wash and hull, then mix berries with a crushed block of dry ice in a metal bowl.  Place the bowl in a cooler with a lid and leave the lid cracked slightly so that pressure from the gas coming off the dry ice can escape.  Wait 20 minutes. Then place the berries into a container or plastic bag and store in the freezer.  With this method, berries can be stored up to 6 months.

I hope you found this strawberry information useful - what I found the most interesting is that freezing them whole is really short-term.  My grandparents had always done it this way and I thought they would last longer.  But my grandfather was a notorious berry lover and, now that I think about it, they didn't stay in the freezer that long.  :-)

Have a "berry" good day, everyone!


Linked with this week's:  Monday Mania, Living Green, Fat Tuesday, and Country Homemaker hops.

A Day In the Sunshine

Monday, May 21, 2012

I'm really getting spoiled by all this beautiful weather we've been having for the last 3 weeks or so.  It was supposed to rain last night after 1 a.m., but the storm never materialized and we woke to filtered sun streaming through our stained glass windows.  The weatherguesser said it would be 76 degrees and sunny.

On the way out the door, I noticed that my white asian lilies are blooming for the first time.


J. and I got out early and spent the day working on those little odd projects that just seem to come with owning a house and a backyard farm.  One of the bad things about using PVC fencing for your garden beds is that you can't use the weed eater around them because it will break the brittle fence.  So I have to weed by hand with some grass shears.  Doesn't take long, but it's not as fast as with a weedeater. 

While I was harassing weeds, J. was putting the finishing touches on the garage downspout which was the last "to-do" after our unfortunate truck incident a couple of weeks ago.  Finishing at the same time, we decided it was way past time to sit down, enjoy the view and have some iced tea before starting down the "honey do" list again.

This robin agreed that a break was needed after the morning's worm hunting and nest-building, so she enjoyed some time in the sun with us at the base of one of the apple trees.  I tried to get a closer shot since I only had my phone but she flew off.  So sorry for the somewhat unfocused shot!

Our resident crew of baby bunnies were hiding in amongst the overgrown grass around the beds, and they weren't happy about being woken from their mid-day snoozes.  At one point, we had three little cottontails hopping around the yard.    The good news is that they aren't coordinated enough to hop into the garden beds yet.  I picked one of them up to move him from his nap location and he jumped out of my hand and into one of the beds where I snapped this pic.  He stayed there for several hours.

One of our sweet baby bunnies sheltering from the sun under the lettuce leaves.
The chickens are quite angry with me because I won't let them out to free range, but I'm a little worried about doing that with all these bunnies running around.  A grown chicken can easily kill and eat a mouse and I'm sure they wouldn't discriminate against eating teeny bunnies.  They'll have to wait until these babies are gone or a little bigger.  It didn't stop them from giving me an earful, however, as I finished mulching the tomato beds.

As dark closed in on us, J. and I retreated to the house for dinner and to cut up some fresh strawberries that I picked up over the weekend. Out of 6 pints, we got 3 quarts of usable strawberries, all cleaned and cut up for freezing.  I'll post more about those tomorrow.

And, guess what?  We never did get that bunny fence put up.


Sharing this post with the Tuesday Garden Party, where you can check out some fabulous gardens, and Weekly Top Shot #32!
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