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Backyard wild kimchi fermenting. at Syracuse, New York

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Flowering allium, a favorite spring flower. at Syracuse, New York

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Gooseberry coming soon. at Syracuse, New York

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For a limited time only, eat your lilac blossoms. at Syracuse, New York

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Tiny rhubarb stalks from pruned seedheads frozen for later use. at Syracuse, New York

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Early Swiss chard that outlasted under the snow. at Syracuse, New York

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Next ingredient, red pepper flakes, for backyard wild kimchi. at Syracuse, New York

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Third ingredients in backyard wild kimchi, walking onion and spring garlic at Syracuse, New York

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Small rhubarb stalks salvaged from pruned seed head growth. at Syracuse, New York

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Dock, garlic mustard, and dandelion leaves. The second ingredients to the backyard wild kimchi. at Syracuse, New York

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Over-wintered bolting cabbage, first ingredient in backyard wild kimchi. at Syracuse, New York

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Thicker garlic mustard stems, after being stripped of leaves, are saved along with other veggie scraps in the freezer for making stock. at Syracuse, New York

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Vegan garlic mustard pesto. With olive oil, lemon juice, salt, pepper, nutritional yeast, sunflower seeds. at Syracuse, New York

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These little yellow flowers might mean our first year harvesting honeyberry! AKA haskap. at Syracuse, New York

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Beets from @mainstreetfarms pickling along with red onion, boiled eggs, bay leaf.. at Syracuse, New York

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Closing of one bin, starting of another, our lazy backyard compost system. at Syracuse, New York

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Peach in bloom. at Syracuse, New York

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Showy serviceberry readying to fruit in June, AKA Juneberry. at Syracuse, New York

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