So, just to update what is where:

On 5/29, I had made blueberry syrup.  A simple syrup that I squeezed blueberries into.  Very sugary, but a good sweetener for other drinks.

Two Kombuchas and a Nettle infusion.

I also set two 1/2 gallon batches of kombucha down 5/29 (I really need to label them next time!)   Now, I got the SCOBY (Symbiotic Colony of Biotic Yeast) from my Whole Living class.  The one I received was huge-made in a gallon jar.  I cut it in half horizontally and hoped for the best (nasty thing it was too!)  The younger one from the top went well, I wasnt worried about it.  The older one though I was worried about as it sunk sideways and hasnt fully righted itself.  Nonetheless, I just had some out of it, and it was yummy.  I tried a glass with the blueberry syrup and it was delicious.  Now to take it out and reset the batch this weekend….

Baby SCOBY is the white one.   The larger placenta looking thing is the large mother.  I hope to keep it growing to give to my mom who is brewing in a larger container than I.

Last Thursday we got cabbage from the CSA.  I tried my hand at kraut.  Sliced into ribbons, pounded with a spoon, put into a 1/2 gallon jar layered with salt and let it sit.  The cabbage was below the juice line, so I thought all would be well.  Today I checked on it and there is white mold on top.  I use “phone a friend” to see if its salvageable.

Lemon Balm Tincture, Motherwort Tincture, Meadowsweet Tincture, Ground Ivy Tincture, Yarrow Tincture, Catnip Tincture, Mullein Flower Oil, Chickweed Oil, Borage Vinegar, Nettle Vinegar and Chive Flower Vinegar.  Picture taken 062117

I have oils brewing for Chickweed, Calendula, St. Johns wort (I believe, need to identify when strained…) and Mullein which I’m going to make into a triple oleate for earaches; Borage, Chive Flower and Nettle vinegars; as well as tinctures of Catnip, Lemon Balm, Yarrow and Elderberry.  The above picture is from the oils, vinegars and tinctures laid down during the Whole Living Class.  I have more laid down

Red Shiso, mints and parsley freshly planted.

I’ve transplanted several baby red shiso from 1 plant I got last year and thought dead.  I’ve planted parsley, lemon balm, cinnamon basil and another fruity smelling mint.  I’ve grown from seed:  lemon cucumber,  calendula, hyssop, hibiscus, white sage (1 poor widdle seedling….) nasturtium, red shiso (planted before I found my lawn rogues-and tons grew!), all heal, marshmallow and mugwort.

I made a rosemary infused oil for a friend, need to make more sugar scrub for moms…its amazing how easy these things are to make!

Pink is Chive Flower vinegar, small is Comfrey Oil and the large one is Lemon Balm tincture.  062117.

Made more recently: the large one is a tincture of lemon balm picked from my sister in laws house (and a whole 1.75 ltr. of Vodka!).  Smaller one is Comfrey stewing in Olive Oil for salves further on.  The little one is Chive flowers brewing in white vinegar.  I have a friend to thank for that one-I had my husband sniff it and it’s all garlicy smelling 😀

This post has been in the works for a few weeks, the delay was due to pictures.

I will be updating more frequently!   Until then, I can’t help but say in the words of Susun Weed: “Green Blessings!”

~Pati D.

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