I realize sometimes, I can most certainly be a perfectionist. Now, don’t get me wrong, that’s not to say anything in my life is perfect. May very well be my Leo showing though. (Haha) All it means is more often that not, I manage to nearly drive myself bonkers with projects ( my husband too) but hey, there’s alot of cool stuff to make and do, why not go for it?!

I am, for the fourth time, I believe, freeze drying raw eggs. These mommas will be super versatile and welcome in my life later on when the weather is so cold the hens aren’t laying as much. Or when we don’t get out there to the henhouse to grab the eggs before they freeze and crack. Which might I add is kinda crazy. I have two heat lamps in the coop, and a cozy coop heater right in the nesting box. I don’t like my chickens getting too cold, but apparently that doesn’t stop their eggs from getting too cold.

Anyways, I haven’t been selling eggs the way I thought I would, so I literally have dozens and dozens and dozens of eggs. And it is absolutely wonderful to have a freezedryer that can hold 90 eggs and turn these rather space inefficient items into powder that can hold its nutrition and be shelf stable in it’s unopened container for 30 YEARS. Not that I want to eat thirty year old eggs. Imagine the farts.

We also went to Whitefish to a U-pick honeyberry farm. Now when we pick, we PICK! Which is almost sad when then you go up and pay $8 a pound. Now, I don’t think that is unfair, I am SO grateful that this place exists and now I have a stock of honeyberries that are going to make winter feel less…wintery. It is just hard to compare going up into the woods and picking hucks. Just not the same thing. The kids really did enjoy it. And it was productive and practical? Oh.. that’s my jam. Well, probably not jam, I’m eating these mommas fresh or frozen by the handful. I don’t even know what I want to make jam out of this year. I just really think eating the fruit I grow in an uncooked state is my preference. But it’s all a matter of quantity I think. This year we are up to our ears in nanking cherries, but the darn things have a pit in every one of them and truthfully they are kinda small little cherries so.

Enter: Nanking cherry french galette. Or as I also call it, “Mom’s lazy pie” I’m not going to put a recipe of it on here until I make it again and keep track of how long it was in the oven. And then of course, this photo is before it even went in the oven. It was much prettier once it was cooked. (Not that it mattered with how quickly it was gobbled up)

Ah well, the farmstand is coming along. I am slowly getting more items in there, and I’m sure once the garden really started producing everything will be honky dory. I have no idea how much to charge for these nanking cherries. I mean it really takes a while to pick them! I’d wonder if I can freeze them with the pit and then take the pit out after when they thaw. I feel like I have done that before.

There’s a rhubarb crisp recipe I will be sharing once I make it again and snap a picture before it disappears. It has become my new favorite recipe. Very easy and so so delicious.

Well, until next time! Happy gardening!