Last post, I noted that I have quite a few pea blossoms in the greenhouse. I wasn’t sure if I’d actually get any pods though. That question has been answered. Now, I’m not exactly thinking I’m going to get a bumper crop, but it is fun to see fresh pea pods growing as we head into December. As I’ve said before, the greenhouse is unheated so we’re pretty much dependent on whatever happens weather-wise and so far we’ve been lucky. We haven’t even had a frost yet, though I hear other pockets of the Puget Sound area have. While we are now starting to get a few pea pods, I did also notice a problem with the pea plants. Some of the blossoms are starting to get moldy. Another reason we need to complete the ventilation system . . .
In chicken news, Salty, our Barred Rock chicken, has started laying eggs. We now how two chickens laying eggs and we’re reliably getting two eggs every other day now. Way to go Salty!
And finally, our new plan. We have a pretty long to-do list already, but lately Derek and I have been talking about adding one more item to the list, a root cellar. I have pretty big plans for expanding the garden next year and have started to think about how to store what we produce so that it can last as long as possible. Doing a little research, I’ve started finding all sorts of information about root cellars. Apparently, interest in root cellars has been growing. A quick search even found an article on the New York Times site, “Food Storage as Grandma Knew It,” about urban dwellers setting up root cellars. There are all sorts of ideas for root cellars. Everything from traditional partially underground cellars to cellars in a basement to converted and buried old freezers or refrigerators. Not sure what we’ll do yet, but we are both intrigued. Guess we’ll officially add this one to our list.