farm walk 10.30.23

I just rambled on about fall being too short at the beginning of the month and here we are in late October still waiting for our first hard frost.Garden clean-up continues and the chickens have been loving the piles of plant debris I've been sharing with them. I've been harvesting lots flowers to dry for dyeing. My tiny boss (Fred the garden cat) is a bit curious about my later starts in the garden and as soon as I come out she runs to the gate, jumps on top, and yells at me. It took me several tries to be fast enough to get this photo of the garden under her belly before she jumps down in, but I finally got it!I made some delicious celery salt. I grew a celery variety called Tango this year and I'm so pleased with it. Delicious, full of flavor, nice and crunchy as it loved the wet summer we had. I don't have much of a recipe to share, just tons of celery leaves, good quality salt, and a decent blender. You can store it in the fridge as is, or let it dry out on a cookie sheet and store it in the pantry in a jar (might want to run it through the blender again to get a nice even consistency once it's dried). It uses up a ton of celery leaves and adds a nice flavor when used in place of regular salt in all your favorite savory dishes!xo,s