Rory has arrived to spend nearly a week with Granny and The Major. There is a lot to do here at End of the Road Farm. I just bought a new plastic trash can so that I can make compost tea. Rory and I used Kathy Puckett’s recipe which mixes bunny pellets (alfalfa) and Epsom salts in water. I used 12 cups of pellets with 3 cups of Epsom salts. Rory measured and stirred.
Rory likes hiking so we set off to a neighbor’s property that has good hiking trails. We saw various mushrooms that have bloomed since our recent but brief rains. This was the best photo we took, but we don’t know what kind of tiny mushrooms these are.
The raspberries are coming in fast. Rory and I picked another quart. He is not enthusiastic about raspberry jam, full of seeds. We decided to make the Flummery recipe that was in the Sunday New York Times magazine. Take 1 quart of berries, 1 cup of sugar, half a cup of water and heat until it is liquid. Strain through a sieve (we used a food mill which did let a few of the seeds through, but not too many) and return to the heat. Add 3 tablespoons of cornstarch stirred with 2 tablespoons of cold water. Stir and bring the berry mixture to a boil. Simmer one minute. Stir in juice of half a lemon. The NYT suggested serving this with some heavy cream swirled in artistically. We served the beautiful and delicious red sauce over vanilla ice cream. Very good!