Mountain Musings

Farewell to Summer - Garden Update Part 2

It's October (and finally starting to feel like fall!), and our garden is wrapping up for the year; in fact, with the abundance of wet weather we've had in Virginia, most of the garden finished up several weeks ago. Below are some fresh and flowery photos to say goodbye to the summer growing season.

Dad, Mom, Granny, and I visited my Aunt Bet in South Carolina this summer and stopped by this mountain gift shop, overflowing with blossoms and blooms.

Our family also traveled to Williamsburg one weekend and strolled through the historic area. It had been quite a number of years since I had last been here after moving away at age 17. These lady gardeners, staying in character, were discussing the perfect pickling cucumbers amongst themselves.

So many beautiful spots, we couldn't see everything and do it justice.

Our summer garden in its height:

Fruits and flowers:

Mom wanted a new zinnia bed put in this year, and it turned out lovely! July growth:

August growth:

Late summer's harvest fading:

Chopping and preserving a spicy pepper/cucumber relish:

Pureeing a roasted pepper tomato sauce to freeze:

Our front porch with Mom's array of overflowing watering cans and pots:

Farewell to summer!

~Hannah

Garden 2018 Update - Part 1

Some of you have been asking for a garden update, so here are some snapshots from over the past month! The thing about not posting the pictures right away is they quickly become outdated, in terms of growth. But this will give you an idea of what we've been cultivating and harvesting here at Mountain Musings.

Below are some of the tomato plants tied up with the Florida weave method of support which I'm trying this year. They've since doubled in size and I've tied them up twice more.

Here are the tomatos from another angle after being mulched with grass clippings. You can see newly planted hills of pumpkins in the background, along with young purple-hull pea plants:

After a wind storm, the corn was flattened, but 5 days later it was back growing strong and upright again.

Summer squash producing abundantly:

A few of the myriad of flowers around the perimeter of our vegetable gardens:

I've been picking and freezing gallons of wonderful blueberries:

The green beans, peppers, and cucumbers have been producing very well:

We've been enjoying loads of fresh veggies. It's been a very productive season!

Mom's recent birthday called for a large bouquet of flowers picked just for the special occasion:

I hope to show you more photos soon! What's your favorite summer vegetable or flower?

~Hannah

Soapmaking Classes

Gathered supplies, such as safety equipment, stirring implements, and a varied array of bottled scents await on the kitchen counter:

A set of kitchen scales, jugs of natural conditioning oils, and luxurious additives such as shea butter are musts for our recipes:

It's time for class to begin! First, some foundational background on creating handmade soaps:

This expectant mother requested a private lesson only days before her baby was due, and she was an eager student:

The aftermath of a crafty day:

Sink full of soaping dishes:

Almost finished!

My next class was the following week, with a lady who hoped to utilize her goats' milk with a new skill. Thankful for the opportunity to teach the art and science of soap-making to these two local ladies. Who's next? Contact me at my website Pleasant View Soaps.com!

~Hannah

 

Ode to Rhubarb

I needed help with captioning these photos from today, so Granny composed the following ditty. ;)

I went to the garden, and what did I see?

Rhubarb plants looking up at me.

I said to myself, what shall I do?

I’ll pick this rhubarb....

...and make a pie for me and you.

 

Recipe for Rhubarb Crisp can be found here.

Rhubarb is the very first crop I've harvested from our garden this season so far. What do you like to make with this unique fruity vegetable?

~Hannah

Olive Oil and Vinegar 101

I was given a unique gift certificate for my birthday, by my brother, Jonathan - how thoughtful. It was for an Olive Oil and Vinegar 101 class being held at a local store. I had enjoyed using some of the store's premium oils and vinegar before (also given to me by said brother; he knows what I like), so this sounded like an intriguing event.

This past week was the night for the class, and the other attendees and I gathered in the custom-built kitchen in the back of the store after they had closed for the day.

We each had an embroidered apron at our seats which we could take home. To begin, we were treated to a new method of flavoring iced tea: the addition of a spoonful of sweet and fruity balsamic vinegar!

I didn't know everything to expect, but this chalkboard menu awaited us, a full course meal with appetizers sprinkled throughout the informative talks.

The store's owner, Michelle, a former nurse, gave us the background on how this business got started and proceeded to share her knowledge of how olive oil is produced, things to look for on the labeling, the health benefits of both extra virgin olive oil and balsamic vinegars, and more.

She was well-versed in not only her products' beneficial qualities, but she also shared a wealth of creative ideas for ways to use the different flavors of olive oil and vinegar in cooking. Below she is stirring up a batch of her grandmother's gazpacho recipe, which included spicy Harissa infused olive oil. We helped ourselves to this delicious salad served with chips.

Her helper prepared a platter of dipping oil, vinegar, and Mediterranean spices, which we enjoyed along with a fresh pesto.

Next, we all got to select and whisk up our own special combinations of oil and vinegar to dress our salad skewers. Examples: strawberry balsamic + basil olive oil, Sicilian lemon balsamic + Tuscan herb olive oil, etc:

Here is my plate of freshly sliced roast pork tenderloin, which had been simmering all day in, you guessed it, oil and vinegar. It was served with a sweet and tangy apple chutney. Wonderful! 

One lady said she has attended these classes before, and she comes just for the food! We told Michelle that she should really think about writing a cookbook with all her recipe ideas. Since the store sells dozens of varieties of oil and vinegar, there are so many savory combinations to experiment with.

I might have done a bit of sampling and shopping in their tasting room after class. ;)

The following day for lunch I threw together a taco salad, on which I drizzled some chipotle olive oil that Jonathan had picked out for me and I hadn't yet opened until now....it was very tasty!

What a fun birthday experience gift. Do you have a specialty olive oil shop in your town?

~Hannah

Soap-making Class

Recently I had the opportunity to teach another class on soap-making to a new group of ladies in Virginia. Since it had been a number of years ago when I last gave a class, there was fun planning involved to distill what I've learned over the last 7 years of running a business into an afternoon beginner's lesson.

 One of the ladies taking part in the class graciously hosted us all in her home, with plenty of room to spread out and get messy.

Everyone pitched in with each step in the process, from measuring lye and oils, to stirring the mixture and pouring raw soap batter.

We completed two batches of goat's milk soap, one fragranced with a Lavender-Citrus essential oil blend, and the other customized by each participant with the scent and additives of their choice.

Working with lye and mixing up the ingredients required safety precautions such as gloves and goggles, but thankfully, we didn't have too many mishaps!

 Finishing our recipes and getting the soap divided among the molds took teamwork and quick thinking.

Below is one of the students' freshly-made soap logs, speckled with oats and swirled with lemony litsea cubeba essential oil.

Everyone enjoyed chatting together, holding babies, and coming up with some creative soap combinations.

By the end of the day, the room was filled with many lovely types of soap which the ladies could take home to use and give as gifts.

~Hannah

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Summer Garden Update

Hello! I have been asked by a few people to give an update on our garden this year, so I'll include some photos from earlier this spring in this post, as well as current pictures of everything growing and producing right now to catch you up.

Picked a variety of these green veggies this week: zucchini, banana peppers, bell peppers, jalapeno peppers, okra, and sugar snap peas.

I've been harvesting a good amount of green beans, too, and just started getting in some cucumbers and a head of broccoli (my first time planting that). Granny is my green bean snapper and is usually ready and waiting to do her part when I come inside. :)

This season I planted 50 tomato plants of various types (Amish Paste, Beefsteak, Boxcar Willie, Champion, Early Girl, Golden Jubilee, Goliath, Pink Girl, Roma, Sugar Lump, and Ultimate Opener), many of them grown from seed by a friend. Below you can see the newly-planted beds back in May (with strawberries and rhubarb in the background):

 And another of vigorous cherry tomato plants and beans, taken this week:

Stepping back from the south garden, bordered by perennials:

 Peeking into the upper picket-fenced garden:

We have cucumbers and squash vines (otherwise known as cukes and zukes) here:

Peppers and okra are planted in one raised bed, just waiting to be included in spicy or southern dishes (excuse the poor quality photos):

Swiss chard greens and cabbage (the bugs have enjoyed it) grow in another bed:

What are we making with all this produce? Recently, I made a lunch for us ladies of a Swiss Chard quiche:

I've also been freezing lots of berries for smoothies and muffins later on. We've enjoyed cobblers and coffeecakes, too.

Corn, sunflowers, and winter squashes are coming along, and the ever-bearing strawberries are hanging in there in this heat:

You can see the growth progression in these 3 stages of the purple-hulled field peas, from over the last month:

Looking back at the 2 gardens at the end of the day:

Though it's a lot of work, we enjoy cultivating this plot of land where God has placed us and seeing the beautiful and tasty results. I'll leave you with some flower photos from around the yard!

How does your garden grow? Leave a comment with your favorite recipe using fresh garden produce.

~Hannah

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Shenandoah Valley Landmark Tour - Part 3

Good morning! Our final day of the Shenandoah Valley tour brought us to Staunton, to first explore the Frontier Culture Museum. Even though our family had visited this site in the past it had been quite a number of years. It was a beautiful day for enjoying the outdoors. After our group was given some historical background on the various European settlers who came to America and established homes in the Shenandoah Valley, we were free to walk around for a self-guided look at each of the represented settlements.

Above is the Irish farm, with its stone walls and picturesque buildings. Sheep grazed in an adjacent field.

A variety of animals were living throughout the museum as examples of what the settlers raised. The kids loved this hands-on part!

We took some photo opportunities and even played a game of checkers on the American farm.

A gobbling turkey was the subject of lots of attention...and imitation. ;)

Some of us tried our hand at cutting freshly-made noodles, as the interpreter explained the process.

Dad was interested in taking a closer look at some of the pieces of furniture, as he considers starting a wood-working business in the near future...

Soon we headed out to our next destination: Polyface Farm for a hotdog roast and farm tour with Joel Salatin.

Mr. Turley grilled up the lunch, and Mr. Salatin chatted with attendees as we anticipated beginning our tour.

Our group piled onto 2 tractor-pulled wagons for a hayride out into the fields.

A storm was brewing, but we managed to finish the tour without a drop of rain. Below is the woodland area where the Polyface pigs are raised:

We stopped at various significant spots around the farm as we listened to Joel speak of his farming methods, and in keeping with our tour's theme, of some aspects of farming from a historical angle.

He demonstrated how the chicken pens are moved daily and expounded on the lush forage the animals have available.

After the tour, everyone browsed the Polyface farm store for some souvenirs to take home.

That evening we were all invited to visit the home of Bill Potter and his wife for a closing evening of food and fellowship, including a trivia contest from the week's talks.

 

We were even welcome to wander inside the house to browse the thousands of books in every room. The evening was a fitting close to our historical week.

Hope you've enjoyed this overview of our time on the tour. We enjoyed discovering some new facts about the beautiful area where we live and meeting other people eager to learn. Have any of you traveled through the Shenandoah Valley of Virginia?

Be sure to check out Landmark Events' other tours around the country!

~Hannah

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Shenandoah Valley Landmark Tour - Part 2

Day two of our Shenandoah Valley tour began in the small hamlet of Port Republic, VA. We drove past the Kemper House, where, as we later heard the story told, Stonewall Jackson was sleeping before making a narrow escape from the Union army in the streets of Port Republic.

Our group gathered at the foot of this hill, known as "The Coaling," which was the scene of an intense fight between Union and Confederate armies.

We chatted with fellow tour-goers while waiting for everyone to gather for our short hike up the steep hillside.

At the top of the hill, this was the view of the Shenandoah River plain that awaited us.

We paused to listen to Mr. Potter, dressed in his Confederate general's uniform, detail what happened here during the Battle of Port Republic.

The agenda for the remainder of the day was to head north to visit New Market. We browsed the exhibits at the Virginia Museum of the Civil War at our leisure before walking out onto the battlefields.

Everyone marched across the famous "Field of Lost Shoes" carrying flags and wooden rifles.

 

Time for a bit of reenacting of the battle! Dividing into North and South, kids and adults charged across the field with rifles in hand.

Dad acted as the Union's commander, Franz Sigel, and his troops rallied behind him in spite of their defeat.

Posing beside a cannon is always a must. :)

New Market Battlefield was hosting a large reenactment for the 153rd anniversary of the battle a few days after we visited, so our tour planned to return to New Market to attend this event.

When we arrived on Saturday morning, dozens of tents were now in place and hundreds of period reenactors were busy in the encampments, tending campfires, playing fife and drums, and holding artillery exercises.

There was a cavalry demonstration that took place before the actual battle reenactment.

As we waited for the battle to begin, we toured the historic Bushong farm and orchard adjacent to where the fighting took place:

That afternoon, the soldiers from both camps then appeared marching over the hill and the reenactment ensued, as the large crowd that had gathered looked on.

It was a full day, and very interesting to watch! Have you ever attended a historical reenactment?

Later, I'll post about our final day of the tour in Part 3.

~Hannah

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Shenandoah Valley Landmark Tour - Part 1

Last week we were part of a Landmark Events history tour, this time in our own neck of the woods, the Shenandoah Valley of Virginia. We began in Lexington and made our way up through Staunton, Port Republic and New Market, each day exploring some of the highlights of these towns and listening to stories of what happened at each location, all told through a lens of recognizing God's providential hand through history.

 

gathering on the green in Lexington

Historian Bill Potter led our group as we learned of key people and events, particularly during the Civil War era, as many battles were fought throughout the Valley region. Our first day started in Lexington, where General Thomas J. "Stonewall" Jackson's home still stands.

Stonewall Jackson House and Gardens

We wandered the gardens outside and toured the rooms of the house while hearing about the life of this famous man.

Thomas Jackson's Desk

 

touring Jackson's sitting room

Our next stop was the Stonewall Jackson Memorial Cemetery, where not only Jackson's statue and gravesite is found, but also where many other notable soldiers and family members involved in the war are buried.

Bill Potter speaking to the Landmark tour group in the cemetery

 

Stonewall Jackson's Grave

We took photos, wandered the cemetery looking for significant stones, and enjoyed a conversation with Mr. Turley, who was an excellent tour facilitator.

Dad and Jonathan discussing history in a graveyard

We then continued on to Washington and Lee University, where Robert E. Lee is buried and commemorated.

walking toward Lee Chapel

 

Lee Chapel Window

 

Reclining Lee sculpture

Virginia Military Institute (VMI), also in Lexington, was our final destination for the day.

touring Virginia Military Institute

 

Inside VMI chapel

The 3 of us (Dad, Jonathan, and I) then raced home from Lexington to get ready for an ice cream social we'd planned for tour attendees that evening.

greeting families as they arrive

It was fun to welcome everyone to the Valley and to spend some time getting to know new faces.

enjoying the ice cream social

Young and old spread out on our deck and the grass to eat, talk, and play.

talking at the ice cream social

 

ice cream and fellowship

The event was such a success that we decided to host it again for tour group #2!

Dad and Hannah serving up ice cream

Watch for Part 2 for more of our Shenandoah Valley tour overview!

~Hannah

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