Fall Spiders

As the cooler weather has set in, the spiders have busily been making webs and nests. Our orb spider which has been living in the basil has finally made a very large nest which we discovered the other day while harvesting the basil.

 
Here is a photo of our orb spider earlier this year:

This strange-looking spider appeared in the okra which is where a lot of strange-looking bugs have been!

If you look closely, it appears that the green-bodied spider is sitting on top of a nest. The legs on this spider are really fascinating! They are almost clear and covered in spiky black hairs. It also has a long, ovoid green body.

 This small spider seems appropriate for Halloween as it approaches. It was hiding on the grapes and was quite a surprise when it appeared!

Look for the orange-topped spider on the grape on the right

Crazy Cardinal

We had a visitor for most of the summer and, while we thought he had moved on or gotten over his fascination with his own image, he showed up again last week! He has been enamored with our back door which is glass and the side mirrors on our cars. Charlie set up this mirror for him on the porch in order to distract him. Have other people seen obsessive antics like this out of birds? We wish there was something we could do for the poor little fellow, we just hope he does not reproduce so as not to create another one like him!  We also listen for the lesson being offered through this beautiful bird with such annoying, to us, behavior.

Stand off

Perched for attack

Attack!

Our crazy cardinal on the deck

Drying Basil

The basil has reached the end of its growing season. The seed blossoms have been growing tall and gangly, so we decided to cut them back.

While the seed blossoms are pretty, we have been told that they create a bitter flavor in the leaves as they grow taller. They have been growing more rapidly lately and it has been hard to keep up with them!

The seeds inside of the pods are very tiny and will turn black after they mature.

The leaves on the PURPLE BASIL have been beautiful all summer, but recently since it has been getting chillier the edges of the leaves have become brilliantly green.

We made pesto earlier in the summer and have resorted to drying the leaves as we are swamped by everything else coming in at the same time!

Dried basil

Dried basil in jars

Feeding the Guineas

The guineas and their newfound excitement

 The guineas are getting larger and have finally picked up on us giving them insects, usually attached to pieces of a plant. They have been rather shy for some time, but because we have been tossing insects to them, they have come to like our visits to their pen.

 The grasses in our yard have started to seed, and since the guineas have not taken much of a liking to the fruits and rinds we give the chickens, we started giving them the tall grass blades with the seeds.

 They love it! They will thrash around in a pile of grass looking for the seeds immediately after it hits the ground!

It will not be long before the guineas will be ready to be let out during the day in order to free range for their food and explore the property.  See how bright orange their legs and feet are.  That is characteristic of keets or young guinea fowl.  As adults they will have dark legs and feet.

Drying Okra

We have been overwhelmed with okra lately as it pushes through for the end of the season. We have been drying so much okra that it seemed about time to take photos of our process! First we rinse the okra and put it on a towel to drain.

 The okra pods are steamed for 3-4 minutes.

Okra in the steaming basket

The steaming basket in the pot on the stove

Our little timer counting down!

 The okra then cools on a rack for a few minutes. These little slimy pods have now become even more slimy!

Cooling okra pods

 Then each pod is sliced up.

Jan slicing okra

Jan has a knack for slicing each pod evenly

 The sliced pieces are put onto a rack in order to be placed in the dehydrator.

Sorting the okra pieces onto the rack

Seven hours later we have dehydrated okra, ready to store for the winter, and to enrich our soups when cold weather brings an end to fresh vegetables.

Jamly

Jan collecting grapes

The muscadine and scuppernong grapes have been ripening over the past few weeks. The vines we have are overgrown and we hope to prune them before next year. We do not even know what varieties we have! This post follows our intention to make jelly with the grapes, but as you will read, the result was "jamly."

Ripening grapes. This is our blush pink variety.

A ripe deep purple grape

There are small purple, large deep purple, and a blush pink. We have been enjoying eating the grapes, but their skins are a little tough! We decided to make grape jelly as the grapes seem to be coming in at full force!
We mashed the grapes and simmered them on the stove for ten minutes. This allowed for the pectin to begin thickening and the juices to break down.

Cooked grapes on the stove.

Then we processed the cooked grapes in a food mil in order to separate the seeds and skins out.

Food mill over a bowl

Grapes being crushed in the food mill




Discarded skins



Liquid after processing in the food mill

After the processed juice sat in the refrigerator for twenty-four hours, sugar was added and the mixture cooked until set.  It was then we realized we forgot a major step in making jelly--draining the juice in a jelly bag so the result would be clear jelly!  Oh well, too late.  The cooked mixture was put in jars and hot water bathed until complete. Therefore, the finished product is called "jamly," an intention to make jelly with the result of jam.

Canned jamly

It has a wonderful flavor and a good consistency

Appropriate labels

Watermelon Frenzy

Chasing watermelon rind

In August, as member/owners of the Company Shops Market, we received a free watermelon after spending a set amount of money on our groceries. Our free watermelons went to the chickens! For the month of August they were delighted with the treat! We made some videos of the frenzy created when the chickens were fed watermelon.
Below are our older chickens. In general, they are more open to a variety of foods, and like to eat apples. This may be because of their vicinity to the apple trees. They are also better at grabbing the watermelon pieces and shaking it, possibly in order to get more of the fruit off the rind.

One of the chickens with a rind, mid-shake

They also take off with the watermelon in order to escape and try to find a quiet place to eat alone. That fantasy does not last long as there is always several more following behind!



Chicken carting either a piece of melon or a piece of tomato around

Below are our younger chickens. They do not like apples as much as the other flock, but get especially excited about figs and watermelon. It is fun to watch how they grab the watermelon and run with it across the yard.

Chicken running with a melon rind

Checking out the melon rind

Now that it is September, they are not quite as excited with grape skins and cantaloupe rinds!