I’ve been in a clearing and replanting mode this week. I could leisurely pick and enjoy marionberries all day long (one for the basket, one for my mouth, one for the basket…), but right now is the optimal time for planting fall crops so there’s no time to dawdle. This is our third day of gray weather, and in-between spending time with visiting family, I’ve cleared beds and planted new lettuces, broccoli, and cauliflower.
This morning I eyed the mature kale with dinner in mind; it’s important to me to come up with satisfying meals for visitors. I harvested the kale over a month ago, snipping leaves off this variety called Pentland Brig — Brassica oleracea — then preparing and freezing a few pounds. I left the plants in the ground, hoping they would produce a second crop, and they did not disappoint.
Today I cut three bags full — enough for nice, large dinner portions, plus some for the freezer. I barely made a dent in the kale bed! Good thing our hens love kale.
The houseguests will enjoy a feast of sautéed kale, sausages and pasta tonight after their strenuous hike in Olympic National Park.
EGG UPDATE: We’ve had 9 eggs daily for the last couple of days. The Coppertop B&B breakfasts have been loaded with eggs in all forms. This was my view at noon today: