With the heatwave on the wane and the last push to get the place ready for our Open Day on Sunday meals have been very late in this household.
We’ve eaten mostly salad and grilled or bbq’d veggies or small cuts of meat, sometimes with refried potatoes or flat breads but anything stodgy has been too much in the heat.
We have had some lovely fruit salads from the extra fruit box which we get along side our meat and veg during the summer months. We tend not to eat as much fruit in the winter and I’m not really sure why that is. I’d love to hear what those of you who get the fruit box do to use the fruit or do you just simply eat it.Anyway we all look forward to seeing you at the open day on Sunday and I’m so proud of all of us here for the extra effort and hours that we have all put in.
There are still weeds, building and repair jobs that are still projects but that is the nature of farming, horticulture and life well lived in general. There is never enough time to do everything and there is always a jobs list and that’s what keeps you getting up in the morning. And I’m grateful for it.
I think we work well with nature here and each year we learn something new that enhances the place.
Whilst I’m sitting outside, having my first cup of tea this morning with the dogs running about, the air is cool and the heat of the day hasn’t started to accumulate. The cats are just lying at my feet and the air is full of swallows, some taking their first flights. We have so many birds and wildlife here and we have noticed clouds of birds feeding on the seed heads of the long grasses that have been left unmowed in the little orchard as part of no mow May. We left lots of grass unmowed about the place to encourage lots of different wildlife habitats. It was a bit add-hock this year but it has worked so we’ll have a better plan next year. It really is a cycle of seasons and lifecycles.Menu ideas this weekSlow roast lamb. Just left in the slow cooker with something similar to the bbq lamb recipe on the website. Serve it with veg or in buns with saladI’m going to make a big lasagna with the mince but with layers of veg in between the bolognese and just cheese on the top. Serve it with lots of green salad and this will do a couple of meals so a “cook once and eat twice” type of meal. Onion tarte tatin. It is one of my go to recipes because it’s so versatile. Easy for supper, lunch or picnicsBanana pancakes for breakfast or a treaty supper pudding with ice cream.
Beth
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