Scuppernong and Muscadine season. (Wild Grapes) A friend gifted these, and I’m going to pick more today. I ate so many my lips went a bit numb, so now I’ll make wine with the rest. #grownostr #foodstr

I lost two lambs today. These two guys were in rough shape when I found them. Thankfully, with some intervention, I think they will pull through. I suspect selenium deficiency, and am moving my sheep over to the highly recommended Duraferm mineral and supplementing all the lambs born in the last week. My heart is heavy today. Farm life is beautiful but not for the faint of heart.

Attention, please. #sheep #grownostr #homesteading

Garlic confit has no business being so good with how easy it is. Spread on crusty bread, mashed into potatoes, topping a bowl of hash or eaten clove by clove, I love this stuff. Whole peeled garlic cloves Covered in olive oil Added some fresh parsley, salt and pepper flakes. 325 degrees for 45 or so. The cloves get all soft and mellow, and the oil becomes sweetish garlic-infused magic. #tastynostr #grownostr

Born during a brief break in the rain on Thursday as the tropical storm sat over South Carolina. Jersey/Devon cross. Possibly a future family dairy cow. Nostr, meet our newest calf, Little Debby. #grownostr

Fermented hot pepper/garlic honey underway. Would it be weird to set a two week countdown on my phone and wait eagerly by? Cup of sliced garlic cloves 6-8 sliced chili peppers One diced onion A handful of thyme Covered by a quart of honey Cover with something breathable and leave it on the counter for two weeks. Don’t seal, it’s going to be gassy and need to breathe. You could make less, but why would you? #grownostr #tastynostr

Foraged Chanterelles with @wil and loaded the freeze dryer while the local peaches side-eyed me because they’ve been waiting to be processed for 3 days.

The first big tomato harvest of the year. About 15 lbs on the way to become salsa.

If you’re gardening in a hot climate, I cannot recommend this cucumber enough. Silver Slicer can be picked young for pickling or allowed to grow large as a salad slicer. White skin, prolific and doesn’t get even a tad tough or bitter with our 90+ daily highs in SC. 4 plants will give me enough to can a years worth of pickles and relish. 👏👏

Lovely views and sumptuous feasts, the garden gives generously, again and again. #grownostr

Lovely views and sumptuous feasts, the garden gives generously, again and again. #grownostr

The rogue flowerbed volunteer pumpkin is going wild and it’s my favorite plant on the whole farm.

What are the guidelines of posting video in Nostr? What works best? Im working on some short format stuff and I’d love to share.

A storm is blowing in to soak the blooming garden and water in all the things planted today. It’s funny how impatiently I await spring but somehow I always find myself taken aback by it. Either way, it’s fully here now. Next stop, canning season.

Enjoying things like pickled beets makes me feel like a real adult. Finding them beautiful makes me feel like a real artist. Growing it myself makes me feel like a real gardener.

The aurora borealis shone brilliantly over South Carolina last night. Though I was wondering how northern lights could have gotten so terribly misplaced, I did enjoy that they came south for a visit. (This photo was taken by a friend a few miles from my home. My view was hindered by our pines.)

Lavender strawberry jam. 😘

This morning: a goat milking story. #raisefood #feedyourself #grownostr

This time of year, the garden holds many demands but at least it also holds snacks. #grownostr

Spring is in full swing on our South Carolina homestead. Goats and cows in milk Eggs are coming in strong Three ewe lambs born this week So. Many. Strawberries. Chamomile harvesting Artichokes setting The last of the beets and rutabagas pulled Onions are bulbing. Hog processed, filling the freezer after winter. Seeds are popping up, plants transplanted. What food are you growing? What is your favorite season of harvest?