A time of confinement

Since my last post, we have been put into confinement. It al started on March 16th, schools are closed and many shops are closed too. We actually need a "permit" if we want to leave the house; we fill out a document stating our name, date and place of birth, our address and the reason for leaving the house. This needs to be dated, signed with the time of departure. On a working day I need 2 "permits", one going and one coming back. On top of it all, I have a disclaimer from my employer that I work is considered essential. Unbelievable...

All supermarkets are open so this situation does not affect my working hours. But it does affect other aspects of the work. We have to wear masks all day, we have new disinfection protocols, we need to keep away from the clients... all things we are not used too. Our shop stay busy, not because people are hoarding but mostly because everybody is home and they all need to eat. It is like vacation, people are making big meals and lots of people have started baking fresh bread at home.

This is me with my mask. A client of ours has a sowing shop and she have made them for us to use. They have been homologated by an hospital department of infectious diseases. They are quite comical but on a 10 hour work day, it can be quite warm to wear. But hey, it is better then the disposable ones.

The renovation

Stores that supply construction goods are only open for professionals. Because we have many projects on the go and Mike always has supplies on hand, we are good for a while. Mike is getting ready to install the new wood stove in our dining room. Do you remember how it looked like?

This has all been demolished and instead of an insert we have bought a wood stove with a hot water boiler.

Mike started with a proper foundation. The pipes that are coming out of the ground will be connected to a reservoir which will be holding 400 liters of hot water.

On the left side of the stove Mike is creating a place to store wood.

The hearth is made out of heavy steel plate which needed to be cut perfectly to fit.

Mike also insulated the back wall. The stones will be able to retain heat and release it throughout the night.

And this is Nancy pointing ;)

This is where we are at, splendid !!!! The back wall has to be covered with a clay finish and then the stove can be put into place. To be continued ...

Outside, the new terrace is being built. Because we are located in the 500 meter perimeter around a patrimony monument (our church is from 13th century). We are required to ask permission if we want to change the outside of our house. We are planning to install double doors from the dining room on to the terrace. This will provide access but also allow more light in. The terrace will cover the newly placed septic system. We are ready to send the documents in but the government offices are working with less personnel and are asking the town hall to postpone anything that is not urgent. We will be waiting for a while I am afraid.

To create a bit of privacy, Mike has built a wall on the street side of the terrace. To make sure the wall will not seem bulky, Mike has installed a "window".

It started off with an old wagon wheel. Mike surrounded it with a wood frame equipped with 3 anchor pins. He laid blocks around it, removed the wood and TA-DA !!

The gardens

This last period I have been quite busy preparing the gardens for the coming season.

I created my first " aspergerie", a place where we will be able to harvest asparagus yearly for many many years.

I started by digging trenches of 30 cm deep by 40 cm wide.

I was given several "crowns" which need to be placed on a small hump of dirt and covered with 10 cm dirt.

Each hump should develop into an asparagus plant. The harvest starts on the second of third year after planting.

As I am writing today, there are small "asparagus" growing up. The plants are taking!!!

A neighbor proposed to me "perpetual" leek plants. It kind of look like garlic, each little "eye" will develop into a fine leek and every time more will be coming. So I am trying about 12 of them.

I have also removed all weeds around the raspberry plants. I have watered the ground thoroughly and covered it with a nice thick layer of wet straw. This patch of raspberries is now good to grow. The harvest begins end of the summer, a delight all through November.

We were able to get leftover straw from the barn around the corner. This straw will be used as ground cover against weeds and as mulch to keep our soil moist during the hot summer days. A freebee, you have to like it ;)

And THIS is my COVID-19 !! MY nightmare ....

This is one of the many bramble nodules that I am removing from a newly created garden patch. Actually I am creating a new planting bed for the potatoes. I have covered the ground for about 2 months to let the weeds die. I now aereate the ground with a pitch fork. But I come against endless root nodules and now is the time to remove them and get those hardy plants weaker. But, oh, this is a lot of hard work....

On Easter weekend, I have planted our 275 potato plants.

This year, with the potatoes I will interplant different variety of beans. ( a companion plant)

From our kitchen

Beginning April, I had a week vacation. Beside working hard in the gardens, preparing the soil and seeding, I have been using up the extra eggs we have been getting. Because of the confinement and my vacation week, we have been collecting eggs. Imagine, we get 12 eggs daily. I usually sell eggs to neighbors and to people at my work.

One day I woke up and saw 110 eggs!!!

So I made 2 different recipes of pickled eggs; one with tarragon and bay leave herbs, the other with curry. I'll let you know if this is a success. I am planing of using them as a side dish beside a nice salad in the summer. I also learned how to freeze eggs for the period where our hens will not lay so much; this could be the brooding or the winter period.

With egg whites, I made coconut macarons and with the yolks I made "advocaat", a traditional dutch alcoholic pudding. This was another great morning in the kitchen.

Spring is the time to harvest nettles. I harvest nearly weekly, taking only the heads with nice tender leaves. I have been making soup and lately I have also made several batches of nettle pesto with parsley or with "bear's garlic" (a form of wild garlic).

I freeze the pesto in ice cubes or in small containers and let them thaw in the fridge as needed.

All and all, life is still good here. Sending our love to everyone. Keep safe, keep healthy. A très bientôt !