The beginnings of wild ramp and chive infused herb vinegar. During the summer we will add herbs basil, sage and even seaweed too. Then, we will use the vinegars in our salads during the next year. Oh life is love!
We will be using the wild ramps for our house salad dressing too. When harvesting ramps, it’s important to harvest no more than two of each plant’s three leaves so it could continue to photosynthesize. One should never pull the plant out of the ground thereby destroying it’s roots.
Will, Mary and Gunnery harvesting wild chives for our Nine Spice dish and our for the Miya’s house salad dressing.
Here are the beautiful daikon white roots of the mustard garlic. The leaves usually wilt fast but if you pull the plant out with roots and all and keep it in a jar of water, it stays perky.
Here is Marcell with invasive mustard garlic. We are going to dehydrate the root then pulverize it then rehydrate it into a paste. It will be a local invasive species version of wasabi.
These are beet seedlings. Aren’t they so beautiful.
The woods that surround our farm is full of wild ramps. I’m so excited to harvest them to make next year’s herb vinegar for our very popular salad.
Sakura no Hana makes me miss Japan
We walked in the woods and Marcell spotted fiddleheads. Marcell noticed that these were covered in fur unlike the smooth surfaced, edible, ostrich fern fiddleheads.
We have started about 2700 seedlings in the basement of my house. This farming thing is truly one of these blind leading the blind kinda thing. But, I am confident because everything I have ever gotten good at, I started off being pretty bad at. My thumb has been taking on a light green hue.
