Grilled marinated chicken thighs, herby new potatoes, roasted feta with fresh herbs. Green salad not pictured.
They’ll probably be pretty seedy but you could use them. Maybe roast for dip and try to remove the seeds.
Gorgeous
We built this herb garden by the house this year and every time I run out to grab a handful of herbs while food cooks on the stove, I’m thankful for the proximity.
This years doelings are some of the sweetest and best looking girls I’ve had in over 10 years of goat keeping. Two are going to a friend and the other two are staying with me.
Recording a podcast after taking a little break.
This summer was a season to let the low end drag. Multiple injuries and illnesses in our household meant we met our limit at a lower capacity than usual. Prioritizing became necessary, and I had to choose what from my to-do list would be left undone.
Before I began picking things back up, I took the opportunity to assess everything in my life that I give my energy to. There’s nothing like a forced slowdown to show you just how fast you were moving in the first place.
The pace of this culture is inhuman. It is not cohesive with healthy humanity. That is why people keep laying their most basic needs on the altar of it.
They give up sleep, neglect the care of their bodies, set aside the needs of their relationships, and trade them for what?
This culture hands them money, earned in a rigged system that steadily robs the value from our days and hours.
I am making space for margin. Time to drink coffee slowly. Time to go for a walk after dinner and leave the laptop closed. Time to stop seeing every empty block on the calendar as a space where I should be working harder.
I am choosing margin. I am quitting the things that do not matter, so I can carry the things that do.
This podcast is one of them.
New episodes coming soon.
https://fountain.fm/show/M1s4EKnaRZne2MBRtq6A
Came to the orchard to pick pears and found a bonus shirt full of the biggest, fattest figs I’ve ever had. #gonnabeagooddaytater #growfood
It’s currently slated for the end of summer 2026!
Sadly, we are coming to the end of the tomato onslaught. I consider any tomatoes I get in August and beyond a bonus, as the plants have blight and struggle with our summer heat. It’s always sweet while it lasts though.
Took these photos for my coming cookbook. Chowed down afterwards. #growfood #eatgoodfood #grownostr
Cooking for five sons aka why I grow food.
An interesting evening sky tonight over South Carolina.
Enjoyed gardening under the sunset last night. I also enjoyed that it was *only* 86 degrees at 9pm after days of a murderous heat wave.
Front porch. Summertime. Preferably eaten barefoot after finishing garden chores.
Dr. Wyche’s Yellow tomato is one of my top recs for anyone wanting to grow heirlooms. Fruits are all over 1lb each, super meaty and delicious, and the plants are healthy and prolific. This harvest was from 3 plants. I’ve already pulled at least this many, some of which topped 2 lbs, and there are many more left to ripen. #grownostr #gardenstr #gardening #growfood
I recently got into smoking meat. I still have a lot to learn but I did a pork belly the other day and my boys approved. Anyone have any favorites that I should try next? I do have a home raised turkey in the freezer I’m thinking of pulling out and trying. #foodstr
This is summertime. #grownostr #growfood
Roasting the garden goods for salsa. How’s your summer going?
Good morning, fine folks. #coffeestr #fiberart #farmhousemorning
