|Our most beautiful hen--and the meanest by far. |
Just like that girl in junior high.
It’s been a long time, we know. It’s not that we’ve been slacking—au contraire. We’ve been busy as ever, digging and planting and cooking and making ambitious plans. After a long winter that weighed heavily, we’re heaving a huge sigh of relief that spring is in full bloom.
Kate made Mark pinky-swear that he would not launch a huge new project this year. So far, so good. Instead we’re trying to improve the garden we have. The greenhouse is a godsend, the perennials we started four years ago are now well established—mature asparagus, rhubarb, peonies, blackberries, and gooseberries around the perimeter, plus some obscure sea kale, turkish rocket, ramps, and hyssop in the hugelkultur.
|Mark planting peas in double-dug beds |
with his little helper mugging for the camera.
|Busy hens in the chicken tractor.|
|This first rhubarb became syrup for iced |
black tea with star anise and cinnamon.
Some of the other topics we’ve been talking a lot about at Markate Estates are mulching, foraging, pushing our permaculture principles even further, and establishing an orchard. And Kate is obsessed with making bitters (and consuming them, of course), while Mark is content to simply remain bitter. More on that later.