Howdy peeps! Spring is early at our mini-farm and it’s time to start getting dirty.
The hens are laying again and the herb garden is coming alive. Lemon balm tea this afternoon is just what the (natural) doctor ordered. The lemon thyme, bee balm, sage and lavender are all looking alive. Not sure about the lemon verbena. Mints in containers are starting to pop up.
Here in Prescott there’s always the danger of a late frost lurking when we have such a mild winter. The apricot trees are almost finished blooming and getting ready to set fruit and the peach trees are beginning to flower. We’ve had serious snow here as late as April, so you never know and I could lose most of my fruit this year. Covering the apricots is impossible because they’re just too tall and wide. The peaches are possible. Fingers crossed. The new Pink Lady apple tree I put in a month ago seems to be doing really well and the Granny Smith I put in last year has buds on it, as do the two new peach trees from last year. Berries and grape vines lookin’ good.
Seed starting indoors has begun. This wee little one is the first to pop up since Sunday. I’m starting a little early, I know, but I just couldn’t help myself. Not really TOO early for cabbage, broccoli and the like, is it?
Speaking of cabbage, here’s my first big batch of sauerkraut fermenting on the kitchen counter. I’ve done a small batch in a Mason jar, but I’m not sure it fully fermented. This is about five pounds so we’ll have enough to eat a little probiotic powerhouse food every day for a month or more! I’ll let you know how it turns out the first of April. Good to be back. How’s your garden growing?