There’s always a lot going on around here throughout the growing season. I thought I would give you another pictorial peek into my kitchen and goings-on around the farm from the last week.

‘Tis the season for wild, fizzy cordials. I love making these living, bubbling creations all summer long. They’re full of diverse, wild caught bacteria and the sweetness of summer, captured in a cup.

My favourite of all is one introduced to me by Marie Viljoen, milkweed cordial. Oh my, it is truly heavenly. But for now, I’m into making lilac cordials and whatever other lilac concoctions I can whip up while the lilacs bloom their magical bloomy blooms. Our Jersey cow will have her calf in mid June, meaning ice cream making commences then, but the lilacs will be gone. Thank goodness for lilac extract then, right? Mmmhmm.. and honey soaked lilac flowers, too, of course. Oh, and mead! Must make the lilac mead today!

The making of a fine cordial.