It’s been a discouraging thirty days here on Half-Way Farm.

First, I thought it was the crazy weather (as in some cases it was) but now it’s apparent that something is really wrong with my gardens.  All 4,200 square feet of them… and all the thousands of pounds of food they were going to provide my friends and family with.

I’m sick.  Moody.  Teary.  Bitchy.  And utterly devestaed.

It’s a fresh wood chip/nitrogen thing. 
I don’t want to talk about it right now.
But I will.  Lest anyone else make the same mistake.


Ugh.

My little one, my little Blondielocks has provided me with a bit of farm joy at her insistence that I “Google” whether or not she could eat the berries growing here and there around our farm.
The other day I was out lamenting my thirteen hundred onions and their seemingly pitiful fate and she just kept pestering me.  It was clear I needed to walk away from the chaos and tend to her curiosities.  So, I broke off a branch of said berries, snapped a headless selfie and posted my question to my Facebook homies.  Who, BTW – rock.

Within the hour we had ten thousand mosquito bites and two pounds of wild blackberries.  I rather like calling them brambleberries.  It sounds so romantic.  So, “Victorian Farm”

Victorian Farm (and its sequel, Edwardian Farm) is the BEST series EVER! Here is a link to check it out but be sure you select the right DVD region if you make it your own as it was produced in the UK.

There are hundreds more to pick and mullberry trees full too… not to mention the guy down the road where bushels of apples will be ready to pick this fall.

 

 

 

 

 

 

 

 


So, all is not lost.  Really, it is but I am doing my best to be optimistic and grateful for free, organic fruit to feed my flock.
I am leaning on Jesus on wild berries.

Here’s the hope filled dessert I fed my family the other night. 
Bon Appetit!

Parisienne Farmgirl’s Brambleberries with Simple Custard

4 Cups of whole milk
4 somewhat heaping tablespoons of organic/non GMO corn starch 
3/4 cup of organic sugar 
One vanilla bean 
Four eggs, beaten

Beat eggs in a separate bowl.  Set aside.  Combine milk, sugar and cornstarch in your favorite saucepan and scald.  Do not boil.  Remove from heat and add 1/2 cup of milk mixture and the scraped out vanilla bean* to the eggs.  Whisk.  Slowly add egg/milk mixture back to the remaining milk mixture, reheat, whisking until it thickens.  Can be served hot, cold or room temp.


(*Cut vanilla bean lengthwise, open and scrap out with an upsides down spoon.  Heavenly.)

The items below may be difficult in some locations to find.  I order these items in.  Photos are links for you.

                                          

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