A Pressing Project

Actually, we won't be able to use this for a while.  But when our five native apple trees bear fruit, we want to be able to make fresh (and hard) cider.  So, when we happened on an antique apple press at an estate sale, we jumped on it.  It was manufactured by the Superior Drill Company in Springfield Ohio sometime in the second half of the 19th century.  Cast iron, it weighs a ton (almost).  Still in working order, the last owner, a handyman, welded a new platform and modified it for an electric motor.  The apples are ground from the top bin, then the slatted buckets are placed under the screw press that squeezes out the juice.  A pail catches the cider draining from the trough. We have a bit of cleaning and restoring to do; a winter project.

'Shroom to Grow

Mark's exciting moment came recently when we finally got a flush of oyster mushrooms.  (Still waiting for the shiitake.)  A simple saute in fresh butter is all they need.  Wow.

Maryann & Ginger

One of the most exciting crops for Leslie was her first crop of Ruhi Ginger Root.  What a spectacular plant. Really delicious.  We have spicy hot candied ginger, ginger syrup, pickled ginger and frozen extra for later.  Check this out:

What's Been Growing?

Most of the fruit trees will take a few years (some longer) to bear a crop.  But we got some teases.  A handful of blueberries, some figs. We also were able to get great yields from the vegetable beds.  Peppers, hot and sweet, Italian Long Neck Squash, Heirloom Tomatoes, Dragon Tongue Beans, Yellow Heirloom Carrots, White Radishes, a variety of Gourds and Melons. The gourds grew up the fence and got fried on the electric wire.  It will certainly be easier once we make the move to the lake.  Here are some pics.

Orchard Update

The summer and fall have been steadily productive.  Less than a year ago this land was a second growth pine forest on an abandoned tobacco farm.  Here is an aerial of our clearing, the beds for the  vegetables and around the trees.  Since Google snapped this shot we've added another pecan, two more pawpaws, an Ume apricot, some perennial Yellow Alpine strawberries, a Che, Goumi, Jujube and Medlar.  

The Eagle Has Landed

Our nesting pair of eagles may have found a home just behind our point.  

Here's papa heading home. 

Honeysuckle Froze

'Tis the season!  Honeysuckle is blooming and we spent a couple hours harvesting blooms.  What a great fragrance.  Then we made an incredible Honeysuckle Sorbet, recipe from Bill Smith, chef at the famous Crook's Corner in Chapel Hill.  Here's the recipe. If you have honeysuckle nearby, it's well worthwhile.