…but it has nothing to do with this broomstick.
You may have noticed, I've been in a bit of a hibernation mode lately, as far as this blog is concerned. There's a lot going on and with the ever shorter days it's hard to get it all done. This time of the year, I always take great pains to get enough sleep and make sure I eat well, because I feel like the increasing darkness leaves me vulnerable to colds and other illnesses.
Speaking of which, I often get asked for recipes of things we eat, but frankly, I usually cook in the darker hours of the day and mostly off the cuff, I don't often get around to fulfilling those requests.
Here's a seasonal recipe so simple, I'm almost embarrassed to call it one, but it's perfect for fighting colds and using leftover garlic seed.
I love garlic planting season because it's a promise of summer and spring. You gently separate the bulbs, trying to keep the skins intact (but if you can't this recipe will come in handy!), soak them over-night in vinegar, dig a little trench for them, cover them with that loamy soil and tuck them under some straw. It's like putting your plant babies to bed for the winter.
Garlic is one of those homestead crops that I'm willing to give ample space in my small garden, along with potatoes and beans, because it's easy to grow (knock on wood), abundant, keeps well and is expensive to buy.
It's great medicine against colds, anti-inflammatory, anti-microbial, supposedly can help lower your cholesterol and fight cancer cells, an all-around wonder-plant. It's also pretty much in every meal we eat.
One of the things I've never seen sold, or been offered, in this country is "Russian Garlic" which is this delicious fermented garlic I loved getting at the "Kauppahalli", an indoor market place in my home town. So I thought myself how to make my own. It was
Fermented garlic becomes soft and delicious and much easier to stomach in emergency cold care as it's raw form. Trust me, if you like garlic, you'll love it. If you don't like garlic…I don't know, eat a cracker or something…
Here's how you make it, or any other fermented vegetable for that matter:
You'll need: garlic, salt, water, a vessel. That's it. You can also add pickling spices, but maybe try the plain version first.
-Clean the garlic. If you're ambitious, you can nip off the though bottoms. Can you tell who's not ambitious? Good.
-Make a brine. A rule of thumb is 1-3 tablespoons of salt to a quart of water. Err on the side of too much. Salt is what keeps your concoction from molding. Too much salt, however will keep it from fermenting. If you use coarse salt make sure it emulsifies. You can always mix a little in warm water and dilute.
-Cover cloves fully with liquid
-Leave in a not-too-cold, not-too-warm place. 60-70 degrees is ideal. This is almost never the temperature in my house.
-As you can see I make mine straight into quart jars. If you do the same don't screw the lids on tight. You'll need to make sure some air can escape.
-In a few days you should see bubbling in your brine. If not, maybe you have too much salt and need to dilute with more water.
-If mold starts forming, fear not. Skim it off and add more salt. As long as your veggies are fully submerged you're all good.
-Leave the garlic out for 2-3 weeks and then test. If you like the taste and the consistency refrigerate. I've had my current batch for about a year now. Great as a little side dish, or appetizer.
There's also a pickled version I haven't tried to make yet. Oh and a bonus homestead hack: if you're done drying herbs, fruit, or berries, but want to make sure they don't mold cover your storage container with a cloth instead of a lid. Make sure to lid in a couple of weeks so that they don't get stale.
Now about that broomstick…if you follow me on instagram, you may know already that our resident rooster and I are at odds. Since we came back from our big trip he's taking to attacking me whenever opportunity arose.
Nothing would deter him, not bribery, having a bucket of water thrown at him when he snuck up on me, sweet talk, threats, brandishing sticks, or even being kept at bay by those same sticks. He would not quit. Somehow he was determined that I'm after his ladies and rightful empire. If you've never been attacked by a rooster, you have no idea how wildly they fly at you and kick with their spurs and peck. It's not something you can really withstand day in and day out.
Since I like having a rooster, he's part of the flock, protects the hens, offers the prospect of chicks and is generally a good addition to the homestead, I tried to figure out a way to get him under control without accidentally hurting him (which had almost happened already).
Frankly, I admire his impertinent attitude, as inconvenient as it is. He's wily and obstinate and knows his own worth, which I like. We all him Ukko, or Ukkonen, or Thunder Rooster, because "ukkonen" means thunder in Finnish. "Ukko" means old man, or the main God in the Finnish Pantheon. Yeah, I know, maybe naming your rooster after the king of gods is a bad idea...
There's countless, endless message boards about how to make sure the roosters know you're the boss. Like all message boards, they contain completely contradictory advice, but the consensus seemed to be that you had to show it you meant business. Apparently you had go after him first. For that, I needed a weapon that would intimidate him, but not hurt him if it actually came to blows. Which is where the broom comes in. It's weird, makes a noise and does that amorphous shaking thing that chickens don't like, it's prickly enough, but won't actually hurt him, because it's broad and soft.
I tested this theory about ten days ago, by first pushing him with the broom when he attacked me and then running after him and whacking him on the bum with it. Worked like a charm. A truce was reached, though I would not turn my back to him for extended periods of time and he likes to come to the garden fishnet and scream at me, safe in the knowledge that he's behind the magic forcefield of the net.
All I have to do to ensure my safety is to carry the broom with me at all times and shake it at him occasionally. So, you can expect to see a lot of outfit shots with said broom. "We should really get a picture of this for your Witch Blog…" was the suggestion that prompted these shots.
Besides planting garlic, I've been harvesting surprising goods from the garden. A new, tiny crop of lettuce came up, along with some chickweed that the chickens love, and my beets are still going strong.
I dug up the last of my potatoes, a local variety called "bucket a hill", and brought in my remaining cabbages, which were slug-eaten on the outer leaves, but huge and surprisingly pretty.
I still have leeks, parsley, chard, mint and of course, kale coming, though some stuff may go away in the next few days if the frosts predicted here really come about.
In anticipation, I made a salad for dinner from kale, mint, parsley and nasturtiums, dressed with olive oil, Bragg's and nutritional yeast. Hey that's another recipe! Cooking school! Witch Blog!
I've been wearing my typical home day garden duds: a dump sweater, a dump dress, bloomers made from dump procured fabric. To dress it up and to address the witch-theme, I did wear my favorite pin, given to me many moons ago, by one of my favorite witchy Moon Sisters, Amber.
Storms have been coming and going, moving clouds and felling trees on our path. Charlie had to take a saw to get to work today.
On the marsh, the swans are visiting, another sign of impending winter. As much as it's hard to slow down with so many projects and plans and ideas, I love this season of inwardness and burrowing.
How are your long nights going?