Today, I made a delicious tooth powder!
It's simple, fluoride-free, and aims to polish off all that plaque-causing gunk. Oh yeah, and it only cost $1.25
to make a cup of tooth powder... that's ~200 uses!
Okay - I have (almost) nothing against toothpaste.
I'm not well-versed on the great fluoride debate
, and I'm simply unsure about the purpose of glycerin (a sugar) in toothpaste... I just like making my own products. And
Julia Roberts (remember that smile?) says she only brushes with baking soda and salt. So there. Good enough for me. Let's get to, it shall we?
My summer on the farm went by in a blur of sunrises, dirty nails, and tomatoes. It's been a little hard to believe that the harvest season is finally over, but seasons always change. Thank goodness.
Don't get me wrong! I really did love the farm, but something in my bones knew it was time to rest. There is a season for harvest, and a season to lie fallow. Now, in these first weeks of November, we've had our first heavy snow and the last crisp leaves just barely cling to the branches.
photo courtesy Mo McKenna
Autumn has a muted tenor to it...
a softening of summer's garish colors and hectic pace.
The months bringing home 20-pound boxes of tomatoes and bags full of hot peppers are done, as are the weekends spent feverishly canning salsa, pickled jalapeños, tomato sauce...
August is just around the corner, and the craziness of summer harvest is nearly here. For me, high summer means lots of work, and even more delicious food!
Today, I came home from the farmer's market with a double armload of local, organic, (free!) vegetables. Some were new this season, like our Japanese eggplant and heirloom tomatoes.
Inspired by these mid-summer gems, I decided to do a lil' fancy cooking and make gluten-free eggplant pasta!
A lot of my attention lately has been on a new dream of mine: living at the Gypsy Café, an all-female collective focused on sustainability, permaculture, and active community
. Oh, and they like to have fun, too! That's very important. No sanctimonious monasteries for me, no matter how self-sustaining they may be.The ladies at Gypsy Café also produce the We'Moon calendar
, an astrological datebook. Within its insightful pages, I found the following gem on transforming community, by juliett jade quail.
No matter where you live, or what your community looks like, let this be an inspiration to you
as it is to me:
how to transform a suburb into a community
Here I am - the farm hand - in all my sun-hatted, latex-gloved, pea-picking glory.
My mouth isn't usually shaped like that, for the record - I was trying to say something clever, like that I'm peeved about all these peas, and the photographer caught me mid-pun...
It's summer, folks, and the overabundance of harvest season has begun. For you, maybe this means delight at the farmers' market, or a surge in home canning from your garden's cornucopia of veggie-goodness.
For me, this means picking peas. Lots of peas. Or, as the Mexicans would say, muchos pinches chícharos!
After a 14 hour day last Friday, which culminated in 5 hours of all hands on deck to pick every single ripe pea on the field, sugar snap peas (as delicious as they are) have become our collective nemesis.
The peas are nearly done with, but June is just the beginning... I'm bracing myself for the tomato harvest - it's gonna be a doozy.
Life as a farm hand sure does take up a lot of time - so much that I've got no time to talk about it!
Farming is already an overtime job... I also work as a professional modern dancer two days a week, plus I spend wonderful days with loved ones, then I spend the rest of my free time doing all the homesteading projects I normally write about!
Phew. It's tiring just to write about it. So, my apologies for the lack of brilliant, insightful, and helpful posts - I'm too busy living! And that's a great thing.
My challenge to you today, dear reader, is to pick one project / action / idea from the vast web of inspiring blogs, then shut off the computer and run with it. Have fun!
What have you (yes, you!) been doing to:
use your resources wisely, gain skills, heal yourself & others, connect with the Earth, reach out to community, and take creative action?
I want to hear about it!
Fall garlic in our western fields
It's hard to believe it's almost June. I've been a farm hand for a month now,
and it's already changed my life.What to say about my first month farming? There's so much - things I didn't expect, new skills I've learned, parts of myself I feel growing as I work with the soil.You've already seen a typical "day in the life" from my Farm Girl Diaries: Week 1 and Week 2 - so I'll give you a deeper insight into life as a farm hand on an organic veggie farm.
Drizzled over soft cheese = Divine
I love late spring so much. Strawberries, rhubarb, preserving... oh my!Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving. We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!My first act of fruit-in-jar goodness? You guessed it:Strawberry rhubarb preserves. It's a classic. And I've never done it before!
It's more chunky than a jam, and positively oozes with delicious sauce.
These pickled radishes are good. I mean, I expected them to be good, but I didn't expect them to be this good!
Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption.
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.
It was a great choice on my part, for sure. Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies.
Plus, they're so darn purty...
Last week on Farm Girl Diaries:
It was my first week on the job at an organic veggie farm here in the Rocky Mountain Foothills.
I dirtied my boots, iced my knees, practiced Spanish, and found out that if we don't get rain, my job is in serious danger! Yikes.