The 21 day-long drought is about to break, Saraha dust and all. Acorn tells about the goats and the particulars of “working the kids.” Find out how kids are managed and what happens when livestock misbehave.
Acorn will also talk about exotic delights- like elderflower cordial and syrup, and the joy of growing pineapples.
Visit with Acorn as she gives her version of the geologic formation of the Ozarks, describes what is going on in the garden, and shares her experiment using the tops from the Brussels sprouts (yes- you ARE supposed to prune them!). Recipe to follow.
Acorn is also planning the Fall Garden… Just deciding where and when to plant the seeds.
The Badger also pulls a hat trick, leaving Acorn in stitches. Enjoy!
Brussel Sprout Tops Kimchee
4 tops cut from Brussels Sprouts, halved and soaked in brine made from 1 gallon of water with 1 cup salt, dissolved. Brine a few intact large leaves with the split tops.
2 carrots, shredded
1 lb of any bolting green from the garden- bok choy stems and tender leaves, Swiss chard stems-chopped to bit size pieces.
1 onion, sliced
2 beets, cut into matchsticks
3 cloves of garlic, minced
1 “thumb” of ginger root, peeled and minced
1/4 cup hot peppers
1: Soak Brussels sprouts tops and large leaves for 6 hrs, drain but save the liquid.
2: Gently knead up the other ingredients, then add the drained split tops- you can cut these into smaller pieces too.
3: Pack everything, once combined, into a crock or jar, leaving 4″ headspace. Pack it tight.
4: Place the whole brined leaves on top to cover and pour more brine up to cover the leaves.
5: Weight the veg down with a gallon zip bag, half filled with water to “seal off the top”
6: I like to cover the top of this with a cheese cloth.
7: Keep out of the sun for 1 -2 weeks ad the kimchee ferments. Should be ready for tasting after a week, and ready to repack into smaller jars once you think it is “done.” By all means, please refer to a good book for more substantial instructions- I like “Fermented Vegetables” by Kirsten and Christopher Shockey
Neighbor Herman is putting up hay and Blind Hog and Acorn will buy all he will bale. Find out about haying, grass, grazing and everything that can go wrong. Blind Hog and Acorn know first hand.
Acorn will also talk about her annual wildflower outing that she does on Midsommar’s Day. The following were found on the 2.5 mile gravel road between the paved road and the mailbox: American ipecac, black eyed Susan, brown eyed Susan, butterfly bush, cat’s claw brier, chickory, common hedge parsley, daisy fleabane, daylily, elderflower, flowering spurge, goat’s rue, heartleaf four o’clock, honeysuckle, hop trefoil, narrow-leafed plantain, oxeye daisy, queen Anne’s lace, prairie coreopsis, prairie phlox, prairie rose, purple milkweed, red clover, robin’s plantain, spiderwort, white clover, white sweetclover, wild blue larkspur and wild hydrangea.
And finally, why did Grant Wood of American Gothic fame destroy one of his own paintings?
Where did the saying “Even a blind hog picks up an acorn every now and then” come from? Inquiring minds want to know.
Also, how do euphemisms describe life, and death, on the farm?
Finally, Acorn will ask where do you get your food, and just how comfortable or close do you want to get to the source? People have picked out lobsters from tanks at restaurants for years, but could you look your burger in the eye?
Join Blind Hog and Acorn as Acorn picks up the cliffhanger of the previous episode- just like the Beverly Hillbillies, they had everything stacked and packed as they headed West- what could possibly go wrong?
Welcome to the first podcast from Blind Hog and Acorn- find out what brought the Blind Hog, Acorn and their daughter The Badger from Fredericksburg, VA to the Ozarks of Missouri- literally, out in the middle of nowhere.
Acorn has been writing and recording the podcasts and she will tell you, it is harder than it seems. Listening to your own recorded voice can be a shock- lol.
Blind Hog and Acorn have signed up with a postcast hosting service (Buzzsprout) and are in the process of adding our podcast to directories such as Apple Podcasts, Stitcher, Google Podcasts, Spotify, Pandora and so on has begun. This process can take anywhere from 24 hrs to two weeks.
Hang in there and we will announce when episodes are live on all the major podcast platforms. Exciting Times!
As soon as the particulars are completed, Blind Hog and Acorn will be airing weekly podcasts. Acorn (me) will talk about life on the farm, cooking, nature- whatever.. Hopefully you will have a nice relaxing break from the world and current events and we will both learn some new things, just as “even a blind hog picks up an acorn every now and then!”
Look for our podcast in Apple Podcasts, Stitcher, Google Podcasts, Spotify, Pandora- or wherever else you get your audio enjoyment. Please, once we have our episodes uploaded and live, don’t forget to subscribe and give us a rating!