This Week at Wren Cottage

Is it just me, or is it starting to seem like Fall?  It's still hot, but my garden is definitely looking fall-ish.

This week, out came the broken-down pole beans.  In went turnips, beets, and radishes. I still need to find a spot for lettuce.  I salvaged enough beans for a couple of servings, so not bad.   I tore off the ratty foliage remaining on the chard, and hope cool weather will bring another flush of leaves later.   The replacement basil and eggplant, and the bok choy are doing nicely.

This is one of the Comfrey plants, allowed to flower.

In real life, the little bell-like flowers look exactly the same shade as the Petunias planted beneath them



The "roma" tomatoes are slowing down.  I've been calling them Roma all this time, but I looked at the packet and they are "San Marzano."  Still a paste-type tomato.  I've got enough to fill the dehydrator again today.  I've already got lots dried for making "sun-dried" tomatoes.   This is one recipe  I want to try with them.  

The German Pinks are ripening and I LOVE them.  I hadn't tasted a tomato that tasted like the ones I had when I was young, since I left Ohio.  I thought it had something to do with the minerals in the soil - and it might - but this one really takes me back.   The plants don't produce many fruits, but the ones that are there are really big - 1 to 2 pounds.  Meaty, not many seeds, with tender skin - they are yummy!   I think I'll enjoy all of these fresh, and if there are leftover green ones at the end of the season, I found a recipe for a green tomato relish here .  I like that it is salty and tangy - the way tomatoes should be. 

I know I am in the minority on this subject, but two things that should never be said in the same breath, much less put in the same recipe are tomatoes, and sugar.  I know your Momma put just a teaspoon in her spagetti sauce "to take the acid out,"  but I'm sure every Nonna in Italy would blanch at the idea.  Tomatoes are meant to be tangy.  Ragu spagetti sauce (and others like it)  must be the most disgusting things ever put in a jar.  One of the primary ingredients is .....high fructose corn syrup.  blech!  (stepping down from soapbox and changing subject.....) 

Before I had to have a new muffler installed on my car  (which really needed to be done, but didn't fix the problem.  Now I'm thinking tune up / points and plugs)  I bought some more silk from Wooliebullie on Etsy. (and since she gave me a 20% off coupon when she sent my previous order)  The hankies are called "Veggie Tales," which is funny but true, since they are exactly those colors.  I'm not afraid of the really intense colors, because once they are drafted thin and/or mixed with something, it tones them down.

The roving at the top is called "Maple" and is spectacular. I want to just sit and look at it.  I have some brown Corriedale I can mix with Truffle's beige fiber, and either spin this separately and ply it, or card it in.  It would go a lot farther if I did the latter, but there's really a lot there for only weighing 2 oz.

Lastly, on the bottom right is .....something about Titania and Midsummer's Night's Dream... I can't remember the name exactly, taken from a painting the artist saw.   I wouldn't have thought to use those colors together (I rarely mix 'cool' and 'warm' colors) but I really like it.  That might go with my black Angoras - which produce mostly gray wool. 



Whatever I do, I will be sure to save some shreds in case we have someone doing a wet felting class at KSFF next Spring.  Now to figure out how to have my rabbit booth and take a class?

No real news about the chicks this week. Looking more and more like dinosaurs. I'm pretty convinced I only have 1 pullet and 2 roos.  If I'm right, anyone want a bantam buff Orpington rooster?  They are said to have nice, laid-back personalities......

Until next time, from Wren Cottage .......