Someone’s having fun! Sierra’s enjoying the warm fall days by digging a tunnel in the animal enclosure. She certainly is taking the digging seriously! Unfortunately, we’ll have to fill in her excavations since it’s pretty deep and we don’t want to have any accidental cave-ins.
The guavas are ripe! We have been looking forward to them for a whole year. The pomegranates, we juiced — delicious and healthful! The heat has certainly helped ripen more of the fall tomatoes. Justin harvested about 5 lbs just yesterday (decent sized ones too!)
Today we will enjoy delicious lima bean soup (with homemade herb bread made yesterday in the cob oven). The limas are certainly a wonderful, “meaty” addition to our diet. The fall garden is turning out to be quite a success thanks the sort of weather we’ve been having. Temps are expected to cool down, but no chance of frost in the foreseeable future.
The garden is undergoing another drastic transition – out with the old summer crops and in with the new fall ones. So we are busy with a flurry of fall plantings to fill in the empty gaps in certain parts of the yard.
Now that it’s dark at 5pm, we are using more of the oil lamps. It’s quite a challenge to knit under such conditions since the radius of the light given is quite small. But, we’ve placed lamps in strategic spots and oureyes are adjusting more — actually I think we are seeing better.
Life on the urban homestead
Yesterday a boy scout troop came by the urban homestead to observe plants and other environmental aspects of the urban homestead. After their brief tour, theysat down to eat a pizza lunch that was cooked in the cob oven. One of the boys told us that “he didn’t know such a place existed” and went on to enthusiastically exclaimed ” I love this place!”
Another batch of bread was made it the oven, these turned out great. In addition to cooking the bread and the pizzas the boy scout troop brought, we also cooked a few pizzas for ourselves topped with fresh tomatoes, peppers, squash and herbs from the garden (and some tofu sausage from Trader Joes).
Before retiring to bed that evening around 10 pm, Justin went to check the oven and it was still warm (around 200 degrees — nearly 9 hours after putting in the last piece of wood!) A new “business” proposition is rolling around and I am thinking if I get good at baking, cooking in the oven perhaps I can make some extra money by selling such things like bread (or maybe pastries) made in the cob oven. We already have contacts with restaurants and caterers – so there’s definitely an opportunity there.
Next on my list is to try in the oven are pies (especially made with our pumpkins and sweet potatoes), then perhaps cakes and cookies. So far, we have cooked lasagna, soup, potatoes, steamed vegetables, pizzas, bread and warmed up a few other dishes. The oven now takes about 1 1/2 hours to reach 475 degrees and hovers around that temperature for a good three hours or so ( I have yet to write down the exact temps and hours which I should really do)