Cabbage aphids arrive, knit one pearl one and processing bunnies

I knew they would arrive some time soon and as such I discovered a budding colony of blue cabbage aphids – under the cabbages actually. See link for more info - http://www.hortnet.co.nz/publications/hortfacts/hf401048.htm

Usually they start off in these tiny numbers then breed up to a plague and make the broccoli most unappetising. This year they are not stressing me though as I have no great goals of saving seeds from the Brassicas I have – apart from Mizuma, which has just started to flower. I’ll cross my fingers for those. However if you do have a need to get rid of them, one way is just to pull up the plants that the little populations are on – this slows down their population growth for a while and may just give you enough breathing space to get viable seed set on your plants. I have found that sprays that use soaps and oils to make a worse mess than the aphids do as they can burn the plants in warm weather.

Well I have taken up knitting as I just felt I needed to be doing something when my wife was knitting- I’ve already found it to be therapeutic. It makes me slow down a bit. By the way i am not yet pearling.

Processing bunnies. That’s a nice way of saying the half grown rabbits have now transitioned from their homes outside to inside the freezer. They have such soft beautiful fur at this time of the year. I’m wondering if I can scrape it off and use it for felting? I have tanned skins in the past – and I still have them and have done nothing with them. That may have to wait if and when the kids want to learn a new skill.

The kiddies have also transitioned to being present at the processing and are seemingly unscarred.

Down at the plot potatoes and beans are poking out of the soil , and we have planted some more tomatoes hoping that spring has now come. Chinese and other cabbages are looking good and carrots are sweet.

I tried the sauerkraut that I made a couple of weeks ago and it is surprisingly good for a young batch. It already has quite a sour taste. I wonder if it has anything to do with using the whey from goats milk, rather than cows milk?