I finished the primer coat on the top portion of the pasture shelter, or at least I thought I had finished. When I was getting the photos ready for this post, I noticed that I have missed a spot.
If I were to build this again I would do all the cutting, then paint everything, and then assemble it. But I’ve never built anything like this before, it was a new plan to me, and I wanted to measure as I went, so I’m now left painting quite an awkward structure. I’m using leftover primer from other projects, which is why part of it is tinted yellow. I’ve decided to paint everything but the 2×4 base, then flip it over to prime & paint the base.
One of the pullets came out of the brooder and took a look at her soon-to-be new home. She seemed to approve. Yesterday I picked up the electric net fencing, charger, and ground rod for keeping them contained and keeping predators out. I also have a UV protected tarp (and the hardware to attach it) to use as the roof for at least this season.
I took a few photos of the gardens yesterday. One is of an overwintered pansy, which is blooming in a very pretty colour. I also took a photo of the volunteer ‘Australian Yellowleaf’ lettuce. Earlier this season I transplanted some of the seedlings into a lettuce bed, but there are still a few growing in the pathways. If I’m going to have plants growing in the path, I much prefer lettuce to weeds!
My remaining butternut squash are starting to dry out (6.5 months of storage without canning or freezing is pretty impressive if you ask me) so I thought I’d treat them like potatoes. I made squash pancakes for dinner this evening and they were delicious: nothing like something fried and starchy after working in the cold all day! I served them with homemade applesauce and a green salad topped with goat cheese. It made for a neat homegrown meal with the early spring harvest (greens & herbs) meeting up with the late fall harvest (squash & apples).
Combine, mixing thoroughly:
1 small onion, finely chopped
1 small butternut squash, peeled and finely shredded (about 4 cups)
3 tablespoons chives, chopped
1/2 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
1 cup spelt flour
salt & pepper to taste
Spoon fritters into a frying pan coated with oil and use the back of a fork to flatten. (Thinner fritters will cook more quickly.) Cook over medium heat until golden brown, turning once. Serve with applesauce.
Rhubard - 'Macdonald' Harvesting
I harvested this yesterday. Raspberry rhubarb compote was delicious.
Thyme, English Harvesting
Garlic Chives Harvesting
Lettuce '20 Lettuce Blend' (August 2011) Harvesting
Viola x wittrockiana
Gallus gallus domesticus