I know I say this every time I write a post these days, but I really would like to be more consistent with updating this page. When I do have spare time (which isn’t often) I would rather be reading! My ultimate goal would be to pass this task on to one of the children as part of their school. Currently, they all have their head stuck in a book as well so we shall see.

As the days get shorter and the mornings and evenings get slightly cooler, we are slowly moving towards our sabbath time of year. We won’t fully rest from the land of course but we do look forward to a slower pace of life in the winter. We are fortunate to live in a climate that allows us to grow year round so we have cleaned out the greenhouse, mucked the stable and chicken coop for fertilizer for fall garden beds and started seeds. This coming weekend we will begin to direct sow for fall. Our peas are still going strong, we plan to harvest sweet potatoes soon and I am harvesting a gallon of hibiscus every few days. I went through the herb garden this weekend and collected seeds for saving, propagated herbs for overwintering and harvested most of the remaining herbs for herb salt. We have found this is the most economical way to store our herbs for winter. I do make herb-infused olive oil and I dehydrate some for seasoning. But herb salt is easy to make and easy to use in any recipe from dinners, to bread, to salad dressing. It’s quite versatile.

That’s all I have for now so I will end with a random assortment of recent pictures. Enjoy!