No notes today, but lots of pictures...
















































I was startled to realize this morning that the new school year is nearly upon us and I have given zero thought to my plans all summer long (that's a first!). I haven't been on my favorite homeschooling websites or blogs, I didn't attend the local convention, and I haven't so much as glanced at any of the curriculum catalogs that have been arriving in the mail. Yikes!

Last year, I had optimistically assumed that we would school year-round, straight through the summer, yet once again that didn't happen. My husband lost his job in May and having him home all day, plus dealing with the garden and having to work extra hours, etc., has made school work rather impossible. We've done some Math this summer, and lots of other little 'odds 'n ends,' but we'll clearly have a bit of catching up to do next month. 

We'll be returning to school full-time on August 17th; since I'll have two back in public school this year, it seemed easiest to plan according to their schedule.  In many ways I'm anticipating an easier year, since I've relinquished my two more challenging students. I'll have Maddie and Jaymon home with me - in fifth and sixth grades, respectively. Nevertheless, I wanted to keep our work as simple (for me!) as possible, with very little pre-planning required - though room to plan if I should so choose. You see, I've come to the conclusion that I cannot be trusted to plan consistently. Sometimes, I'm very enthusiastic about it (too enthusiastic perhaps, and not entirely realistic!) - other times, it's just a big headache and I want something easy. Too often, I leave myself no room for "easy." I think, or at least I hope, that this year I've found the perfect solution, at least for our core subjects.

Religion
Language Arts
History

History is my favorite subject, but also the subject that gives me the greatest anxiety. This year, in particular, I'm feeling very lost. For now, my tentative plan is to wrap up the Middle Ages and Renaissance, and then start on the history of the Americas (3x/week), while continuing to use our K-12 text for World History (2x/week).  When we first started homeschooling, I used K-12's history text and loved it, so I'm not sure why it was ever abandoned! I will, of course, be supplementing with living books and hands-on projects.

Science

I'm going to force myself to do a formal science program this year. It's my least favorite subject (well, aside from math), and the one that is most often neglected - yet my kids love it. Last year, I fell in love with Real Science-4-Kids at a homeschool convention, so I've decided to use their Chemistry Level I. I'm not sure how many of their "Kogs" we'll realistically be able to manage, but I'm going to try to utilize all of them.

Math


© Karen Karabasz

"A culture of peace will be achieved when citizens of the world understand global problems, have the skills to resolve conflicts and struggle for justice non-violently, live by international standards of human rights and equity, appreciate cultural diversity, and respect the Earth and each other." – Hague Appeal for Peace, Global Campaign for Peace Education Statement

"Injustice anywhere is a threat to justice everywhere. We are caught in an inescapable network of mutuality, tied in a single garment of destiny. Whatever affects one directly, affects all indirectly."- Martin Luther King, Jr., "Letter From Birmingham Jail", in Why We Can’t Wait, by same author.

"Peace demands the most heroic labor and the most difficult sacrifice. It demands greater heroism than war. It demands greater fidelity to the truth and a much more perfect purity of conscience." - Thomas Merton

Core Texts
Supplements

(The titles marked with an asterik* are books that I am certain to use, while the others are under consideration.)
Other
Curricula


Authors

Paintings by Helen Allingham (1848-1926)


For so many years I've wanted to learn how to can or preserve fruit, but have never tried until this past weekend. Needless to say, I'm now completely hooked! Already I've found that I prefer small batch recipes that allow me to experiment freely without getting bored. That said, I was immediately drawn to the recipes of Christine Ferber, the Alsacian "Queen of Jam" who is well-known for her superb confitures. Thus far, I've tried two of her recipes (see below) and plan to try more very soon. They were extraordinary!

Some history from author Madelaine Bullwinkel: "Evidence of the first cooked fruit preserved in sugar comes from the early years of the Italian Renaissance. The fruits are described in Boccaccio's fourteenth-century writing as luxurious fare for the aristocracy living a romantic lifestyle. At that time, sugar was from the Near East through Venice; it remained rare and quite expensive through the eighteenth century."

Here's what I've made:
I still need to find some good peach recipes as we have a peach orchard nearby and they're ready to be picked. Here's a few other recipes that I want to try (though, of course, not all at once!):
Christine Ferber Recipes (See also: Mes Confitures: The Jams and Jellies of Christine Ferber):
Raspberry Chocolate Jam (Posted at GardenWeb)

2 3/4 lbs raspberries, or 2 1/4 lbs net
3 1/2 cups sugar
Juice of one lemon
9 oz bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.

Notes:

I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.

Also, you should process this in a boiling water bath for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers.

Decadent Banana Split Conserve (Posted at GardenWeb)

4 cups thoroughly mashed bananas
5 cups granulated sugar
2/3 cup bottled lemon juice
1 teaspoon Fruit Fresh (absorbic acid)
1 tablespoon unsalted butter
1 package liquid pectin -- (3 ounce)
3 tablespoons pure cocoa powder 
2 tablespoons light rum or rum extract
1 cup coarsely chopped walnuts

In a medium stockpot, combine the mashed bananas, lemon juice and Fruit Fresh. Gradually add in the sugar, cocoa powder and butter. Over medium heat, heat the mixture stirring constantly, until the sugar is dissolved.

Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly so it will not scorch. Stir in the liquid pectin and return to a full rolling boil for 1 more minute, stirring constantly. Skim off any foam. Remove the stockpot from the heat, stir in the walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes for half-pints or 15 minutes for pints. Yields 9 to 10 half-pints.

It's hard to believe that it's been nearly a month since my last garden post. And what a month it's been! After spending nearly every waking moment last month pulling weeds (and finally losing the use of my hands, temporarily, to carpal tunnel), I realized that I seriously overdid it this year and planted WAY more than I can handle - even with help from the kids.

I could spend the rest of the summer doing nothing but weeding (which isn't possible), and I'd still be nowhere near done. Plus there's the hours spent watering each day and...oh my. I already had a full-time job, in addition to homeschooling, did I really need to create so much more work for myself? I think not! Several times I've been tempted to mow everything down and call it quits, but that would be such a terrible waste, I can't quite bring myself to do it. Nevertheless, I have no idea how I'll continue to manage it all!

Here are some random photos from the past few weeks:




A portion of the "Bird Feeder" garden


'Dropmore Scarlet' Honeysuckle




'Hot Papaya' Echinacea


'Ruby Star' Echinacea


'Piccolo Pete' Shrub Rose


'Ebb Tide' Floribunda Rose


'Intrigue' Floribunda Rose


'Oklahoma' Hybrid Tea Rose


'Tradescant' David Austin [English] Rose


Borage

Hands-down, our favorite drink this summer is Borage Lemonade. Mix 3-4 medium leaves in a blender with lemonade -- the resulting beverage has an almost watermelon-like flavor and is SO good!


Catmint, Oregano and Echinacea

These days, I'm increasingly grateful for the wild overgrown patches I've got, such as the area above. It's a mess of plants, but there are very few weeds and lots of blooms, so I'm happy!

Fruits and Vegetables


First tomato of the summer!


A sea of carrots


Cucumber plants


Not-so-successful corn + baby pumpkin plants


Concord grapes




Charentais melon plants

I sowed some Charentais melon seeds in amongst my roses to fill in gaps and keep the weeds down temporarily. Somehow, I never imagined that they would grow so huge and take over everything! Hopefully later this summer I'll be able to make some Charentais Melon Sorbet (or here) - yum!

Wildflowers




Honeyvine / Sand Vine Milkweed (Cynanchum laeve)


We've had a profusion of wild Morning Glory vines popping up everywhere. Fortunately they're mainly in the [far] back field, so aren't disturbing my garden. I can't wait until they bloom!

Animals


Colby


Eliza

Within days of purchasing our lambs, Caelan became quite ill and died, despite our vet's best efforts to save him. To ease Colby's lonliness, we added Eliza (a Boer/Nubian goat) to our little herd and they're now the best of friends.

Wildlife


Bird's nest (full of beautiful blue speckled eggs!)

Protective mama bird