A Day At Heart's Ease Cottage

Well, the weather is warming up and it is time to spend our days outside. I thought I would do a pictorial "Day in the Life" at Heart's Ease Cottage. Just for fun!

We started our morning by making our three day supply of vegetable juice, we buy organic carrots and a few other veggies, but all the greens come from our garden.

After juicing the next job was to clear the bolting lettuce from one of the beds and replant with the starts that just came out from under the lights inside.

Bibb lettuce seedlings go in where the mixed leaf lettuce came out. The romaine in the front of the bed is still tasty so we will try and get it used up before it decides to go bitter and bolt.

My husband took the plastic off the green house tunnels, cleaned them and spread them out to dry so they can be stored until cold weather requires them again.

Da is top dressing the beds with compost before I plant the next round of veggies.

The compost is very friable and full of earthworms.

While Da is top dressing, I am clearing the cabbages from the bed and preparing them to go inside to become sauerkraut, dehydrated cabbage and stir fry for dinner.

Cabbage heads and trimmings. The cabbage heads go to the house, trimmings go to the compost pile.

After the most of the cabbages are cleared from the bed I rake it clear of debris. Da will top dress once it is cleaned up and I will replant with the next crop of late spring cabbages.

My next task is to prepare the cabbages to become sauerkraut and dehydrated cabbage.

We will use the dehydrated cabbage in soups and casseroles. We eat mostly raw, but on occasion I like to have something cooked. The rest is stored for long term storage emergency pantry use.

By 2 o'clock the  green drink and mountain of fresh fruit we had for brekkers have disappeared and tummies are grumbling. It is time for me to make lunch! I will start with a base of fresh picked and washed mixed lettuces, chard and spinach from the garden.

To the bed of greens I will add grated organic carrots, bell pepper, red onion, broccoli, home made raw sauerkraut (see tutorial), home made raw daikon radish and carrot pickles (see tutorial), and top it with a few soaked raw cashews. There is no need for a salad dressing since the kraut and the pickled veggies add both a burst of flavor and a little moisture.

I topped the salad with a sprinkling of dulse flakes for extra vitamins and iodine and add a side dish of fresh mango, pineapple and kiwi. A healthy, tasty and beautiful lunch that is a feast for the eyes as well as the body!

 The rest of the afternoon was spent preparing dinner and working on this blog entry... I am beat. We got a bunch of things done, spent time in each others company and even got a start on a bit of a tan, it has been a lovely day!

Blog Hops this post is linked to:
Clever Chicks Blog hop #30