Relocating The Moops Coop

Look! Grandpa finished relocating the chicken coop! He also designed and built their new run. Lots more space for the hens to scratch and eat bugs and no more bumping our heads when we go in to clean and change their water! 

Everything is sealed up tight. I even washed the windows! 🐔

Measuring and leveling work:

Side view:

Welcome Home!

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More Parsley Rolls

We love Italian Parsley. Your mom and dad are not fans but we are. And so are the chickens! I preserved a couple of parsley rolls today and threw the “extras” for the chickens to enjoy.


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Honoring Papa

October brought west coast family visits to the east coast. Lots of good and sweet moments. Granny brought some of papa’s ashes and she spread a bit around the new apple tree while we nourished our spirits with lots of love. 

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Helpers in the Garden

So grateful for your help pulling the corn and sunflower stalks this past weekend. We have set aside the corn stalks to dry out for your fall decorations and the sunflowers and zinnias are drying as well so we can plant many more seeds next spring!

Grandpa Frank helped prepare the beds for our garlic plantings.  Over 100 soft neck variety cloves planted today and we are awaiting the “Music” hard neck garlic cloves ordered from Oregon so we can tuck them away before the winter cold arrives. 

Filled with gratitude for these moments and time with family. 

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Early September Garden

Mother Nature provides many gifts in spite of her challenges. Sending strength and goodwill to everyone affected by the recent hurricanes. 

We had a thunderstorm here in Maryland last week. The corn we planted was nearly sideways. I tried to help it with a few stakes and twine. I think the roots did not have a deep enough space to hold on to in the planting bed. 

We’ll see; there are still some promising silks with cobs beginning to form. 

The sunflowers always bring so much joy. 

The bumblebees were very content!

and the zinnias are reaching out and showing the beginnings of color. 

I tended to the spindly tomato bed and used the space there as well as the freed up space in the basil bed for some frost-hardy broccoli and cabbage starts. Fingers crossed!

Even though the tomato plants were not as strong this season, we have been enjoying the bounty. Hopefully these will ripen nicely inside. 

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Purple Mushrooms

After a couple of hours working in your garden, I called you out to see what I found under the grass mulch:

That’s a first for me! Purple is my favorite color! Maybe you can do a google search to find out why these mushrooms are purple!

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First Week of September 2017 Garden

After dropping you and your friends back home, I ventured out in the light rain to tend to the chickens. They gifted us more eggs today (production has been slowing but peaked a bit today):

There are a couple of tomatoes in there too😊.  As I was approaching the garden, I spied this:

The first sunflower opening! Here’s a closer look:

Exciting! I wasn’t sure if our late plantings were going to come to bloom! What a gift! Here’s one of Grandpa Frank’s Zinnia seedlings showing promise and the sweet corn silks! Fingers crossed!

And lastly, eight of the girls wondering if I was going to let them free range tonight:

Not tonight but definitely tomorrow evening!

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Before venturing out with you to gather your school supplies, I dug in the ground a bit. We wanted to mulch our newly planted fruit trees and I  thought what better material than all of the bunches of cut grass! 

Look what I found! Yikes!

And WOW!

Nature is an amazing gift!

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Look at Grandpa Frank’s zinnias! Do you see the busy bee too? All are well and happy in Portland, OR! He sends his love!

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Basil and More Basil!

Wow! We only planted four little transplants of basil the end of June. Look what I harvested this morning! There was enough for six batches of pesto and some for the chickens to feast on!

We have tons of dehydrated basil from our Sonoma County garden last year. We had gifted all of the frozen pesto from last season to our friends when we moved. We now have plenty of yummy pesto to last for our little family and more to share!

Adjusted recipe: gather basil leaves from garden, wash and dry leaves, fill the bowl of a food processor with lightly packed basil leaves and add one third cup of nuts (I used walnuts this time-pine nuts are good too). Pulse a bit and then scrape the bowl. Add half a cup of shredded parmesean cheese and three cloves of minced garlic. Pulse a bit and then scrape the bowl. Add just under one third of a cup of olive oil (most recipes call for half a cup; we think that was too much for our tastes). Pulse a bit , scrape down the bowl then pulse again. Eat right away or store in small batches for the freezer to enjoy when basil is hard to find. We have enjoyed with pasta, chicken, pork and even as a spread on crusty bread. Yum! Filled with gratitude for the garden abundance!

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