Throughout the season, we packed whatever fresh goods we could. Other bounty was canned, preserved—or otherwise made into something totally special.
hoto Credit: Judy Robertson
Canned Goods & Preserves
Beets, onions, beans, zucchini and tomatoes were usually plentiful. Bread and butter zucchini is a favorite. And who can beat the amazing smell of just-cracked, once-how-water-processed-canned stewed tomatoes in the cold months of January through March? Packed and packaged beets are lovely just to look at in the jar. We also made jellies, jams, chutneys and conserves.
We made pestos and dressings—many to compliment lamb.
hoto Credit: Serena Fox
Herb Blends & Tinctures
We grew medicinals herbs and source others from Mountain Rose Herbs, Frontier and Starwest—and make herb blends (tinctures). They are sold here at the farm at at my Shop and Apothecary in town.
We also made tinctures and tonics—natural home remedies. I am a graduate of Mandala Botanicals and Urban Moonshine School of Herbal Medicine. I continue (always!) to study—(Guido Mase, James Green, Rosemary Gladstar, Susan Weed and many other wonderful herbalists).
hoto Credit: Serena Fox
Bath Salts
Bathing salt blends were available all year round. Epson and sea salts blended with rose, lemon, tea tree, lavender, etc... Salts can me made for specific purposes: JOY! … skin conditions, immune distress, illness, and pain release.
Always a variety available. Great gifts. They look and smell really lovely.
