Back in March it pretended to be spring one weekend, just long enough for Mark to build a coffin cover for our insane, poorly engineered valve box in the front of the house. We had a rotted piece of plywood loosely tossed over this, right next to the front entry. Dirt had caved in all around it and aspen tree roots had attack all of the pipes. We had several sprinkler issues when we first moved in and trying to get to the valve box and the water key was an absolute declaration of war. Mark used a machete and hand shovel for hours trying to fix this once and for all. And you know what, he did.
Introducing: coffin valve box. Made of cedar fence posts. Has a customized cut-around for the water key, a handle for easy access, and an interior barrier to keep the dirt far enough away to actually access the joints.
The key door isn't on yet in this photo. I got too impatient.
While Mark salvaged that area of the garden, I moved a few wheelbarrows of dirt and a huge stack of abandoned rocks we've bumped around the perimeter for 4 years in and around our garden boxes to level out the ground plane and add some better foot paths during the muddy seasons. Now that it's covered in snow you'll have to wait til spring to see them.
I also planted about 35 bulbs of fresias and dahlias around two of the front planter areas, moved two lilacs bushes, and ripped out the random boxwood bush on the north side and the three gnarly barbary (read: thorny evil bushes that attack you for no reason) on the front side of our house. Our front planter looks barren now but hopefully it will fill out nicely in a couple of years. And despite our rough planting season, I still managed to get some good bouquets of tulips, mums, hyacinths, lilacs, dahlias, and roses.
Yes, those are shot glasses being repurposed as vases.
Our peach trees actually produced fruit this spring! But because it was their first year I pulled all the fruit and left only one bud (couldn't resist!). It was delicious:
Our currant bush also produced this year. Not a bumper crop but enough to make a jar of amazing currant syrup. Here's the recipe:
1. Put currants in a thick-bottomed pot with a little water (so the berries don't burn) on low. As they start to heat up and break down you can gently help it along with a spoon.
2. Once the mixture becomes liquidy, pour the currants into a sieve or cheese cloth and let the juice run off. Do not squeeze or aggressively strain them because you want to keep that natural pectin intact. You can leave this to drip for a few hours. This strainer was set on top of a clear pyrex bowl to catch the juice so I could measure the end product.
3. Once you've collected the juice, put it back on low heat until it starts to gently bubble. Stop here if you're making jam. If making syrup, add a little water to thin it out. I squeezed some lemon juice into this before I put it in a jar just to help preserve it. I didn't can it so it went straight to the fridge and got used quickly on toast, scones, ice cream, and waffles.
Aside from syrup we also had an awesome garden production. Our major failure this year was attempting potatoes. You'd think growing up so close to Idaho that would be a natural talent of mine. But no. Not sure if we'll attempt next year or not. I will say that kale is definitely a keeper and we have finally figured out a good schedule for the garlic. Canning totals this year were: 6 quarts of pasta sauce; 5 pints salsa verde (tomatillo base); 15 pints traditional tomato salsa.
Now that winter is here, I think it's time for a home brew. Ahem, Mr Robinson....








