So it’s spring. The spring peepers, robins, and blackflies have all made this abundantly clear here for some time now. It’s been a nice spring up here on the mountain. Rather cool but not overly wet. So long as there’s sunshine, the greenhouses and solar panels could hardly care less about the temperature.
And by gods, the greenhouses sure have been pumping out some badass greens lately:
Radish, too. But you’ll have to come to the Annapolis Royal Winter Market tomorrow to see (and hopefully buy) those brightly coloured jewels. Tomorrow is the last Winter Market of the season, as next week – the 21st – we return to our spot at the Summer Market!
The outside gardens are also growing quite happily, with many of our beds in cold frames. The garlic is all doing great, and we’ve got carrots, beets, parsnips, peas, beans, kale, chard, potatoes, and more salad greens, spinach, and radish planted.
And thanks to Laire’s maniacal efforts last fall, he and I have lots of tulips and daffodils in bloom all around our front yard! Such a wicked landscaper, that one.
You might be wondering what we’ve been up to lately. Well, unfortunately, we didn’t end up getting any new baby goats that we were all counting on here. We basically built a new barn for them, perhaps you’ve seen it? But then the goat kids just decided to not exist. That is, our billygoat turned out to be shooting blanks. None of our goats had actually been bred, as much as we managed to convince ourselves otherwise over the winter. This was a bit of a disappointment, mostly because baby goats are super cute and we were all planning on spending all spring cuddling with them for days on end.
No, actually, because it would have been great to get all that extra milk to make some hard cheeses and such. I even spent the winter getting rather obsessed with a certain style of raw milk cheesemaking through a wonderful book, The Art of Natural Cheesemaking. I’ve been practicing over the winter and become rather good at making various styles of fresh chèvre using a kefir starter culture. We still have enough milk on the go for me to keep that up – Mocha and Notch continue to yield milk since they gave birth last year – but it’ll be harder to squeeze a wheel of alpine or cheddar out of those old girls.
But we did end up with surprise kittens! And who doesn’t like kittens? Well, apparently they don’t like us. The kittens were born in the barn loft by our new feral barn cat, Lucky. Hopefully one day soon Lucky will be away hunting and we can sneak in some playtime with her babies!
We went for our first picking of fiddleheads yesterday. ‘Tis the season to forage for fiddleheads on the forest floor. We’ll go back next week when more of them have emerged, but we still did quite well. It’s lovely little spot we like to go picking at. There’s bloodroot in bloom everywhere.
We’ll have lots of fiddleheads at the market tomorrow!
So really, why wouldn’t you come to market tomorrow? I mean, besides the thunderstorms? See you tomorrow!