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mushy42 mushy42

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Kate/Mushroom  Airstreaming cartographer living in the UP of Michigan with a husband and a stuffed badger named Makeshift. Quilts. Snailmail. Food. Craft beer.


First day of leave! Another crazy day of yard/property work. Now he's chopping up some very dry wood from the forest for our brat fire! We love living in the UP! #campfire #reward

Pizza on the grill! Mostly out of the garden (swisschard, garlic, basil, zucchini, garlic, cherry tomatoes) and from the farm stand just up the road (jalapeño, onion). Topped with a goat cheese and basil drizzle (basil from the garden). Super epic. All gone. Sigh. #grilledpizza

One of those totally random, mistakenly-taken images on my phone. These were the cherry tomatoes from the garden that became an epic "sauce" for grilled pizza this evening. Cherry tomatoes, dill, smoked paprika, olive oil ...

He was home for the entire weekend (!!!), so we spent our time together drinking coffee on the back deck, having brunch on the front porch, and working on projects around the property. Now it's time to relax and enjoy a bonfire ...

Today we harvested the last two beds of garlic; all of the soft-neck varieties and all of the elephant garlic. I think it is certainly assured that we will be vampire-free for the foreseeable future! #elephantgarlic

When it's too hot to turn on the oven (75°), we just put things on the grill and sit in our beloved deck chairs with a drink while it cooks. Tonight was jalapeño peppers stuffed with collards, summer squash, and basil from the garden, mixed with a fresh red onion, kimchi, tofu, and scallions. Super delicious! These jalapeños were beyond spicy! I must go back to the farm stand tomorrow and buy a few more pints!!!

I harvested the last of our hardneck garlic today; 21 more glorious heads! Then I planted four types of Asian greens in that sunny bed. I'll have to start digging up the softneck and the elephant garlic in the next week so that I can get my second crops in those beds too. Somehow I don't think we'll be having vampire troubles any time soon. #purpleglazer #garlic

When you have an overrun of cherry tomatoes, and you're sick of eating them, make roasted cherry-tomato crack! I bathed this batch in olive oil, salt, pepper, and some dill. Now I could eat every one of them (although the plan is to freeze them to use as pizza toppings and other wonderful things this winter).

Given that I'm already harvesting basil by the mop-bucket-full, I'm feeling pretty confident that we grew enough basil this year to make it though the coming winter very comfortably: pesto eggs, basil popcorn ...

These two! Thanks to my mom and husband for their hard work on harvesting and cleaning about a third of our garlic crop the other day; 51 heads! Also, that's the last of the garlic scapes for this year in his hand (so sad to see them go). Now I'll plant various choi varieties in that bed, nomnomnom ...

M&D came back for another nice visit on their return trip across the continent. So glad to hear of your epic adventures. We love having you here in Michigan and hope to see you again very soon in one place or another. Hugs.

Much of supper came out of the garden tonight: kohlrabi, swisschard, basil, and garlic scapes. They became a new invention akin to a grapeleaf-like lasagna (minus the grape leaves, pasta, tomato sauce, and cheese, and add rice and so much dill!). Absolutely delicious!!!

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