Homestead Life

Along with making Kale Chips, I moved the sprinkler around to area where the soaker hoses weren’t working yet.

And pulled a few weeds and admired the flowers.

I got a 20# box of Bing cherries from Eastern WA and finally started to preserve them.  First they had to be pitted, with Carl’s magic Cherry Pitter, Then I canned 6 pints.  More to do tomorrow.

The first of Carl’s Logan berries is almost ready.

A pickling cucumber is looking good and ready to pickle.  But all the rest are very tiny yet.

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Started the morning by lighting the wood stove so I could use the oven to bake Kale chips.  Then off to the delta garden to pick volunteer kale growing, on the edge of the pond.

First the clean kale is torn into 2-3″ pieces.  Ideally it should be dry, but I usually can’t wait long enough for it to dry completely.  Put the pieces in a bowl, pour olive oil over and rub it in.

Season.  For this batch I used popcorn spices:  parmesan cheese, powdered cheddar cheese, New Mexican Chile (given to me by Tosh and Annie), italian herbs, nutritional yeast and salt.

The oven was a little over 200F,  so I set the timer to check every 20 minutes.  I’d fluff and turn the pieces.  It took about an hour per batch.  But at that low a temperature, it was fine if I forgot it for awhile.

And then I had about a gallon of very tasty Kale Chips, to munch on all day long