KTS Homestead

Some of our beautiful Beltsville Small White Turkeys 🥰

The breeding season has come to an end, but we are looking forward to next season!

We grew something a little different this year! It's called a "Litchi Tomato". The entire plant is covered in thorns (stems, leaves, and even the fruit husks!). It is a nightshade that originates from South America, so it enjoys the heat and likes the greenhouse, though we do have one growing outdoors as well. It has a sweet and tart flavor, like a mix between a sweet ground cherry and a tomato. It is tasty! With thorns like that, all the critters leave them alone as well.

Garlic harvest day on the homestead! Over 900 Red Russian bulbs harvested today! We already harvested our Music variety (50+ bulbs) and our Ukrainian Mavniv (3 bulbs lol) last week, and our Ajo Roja Creole (50+ bulbs) last month. That's over 1000 bulbs harvested total 🥰

It looks like it will be a garlic harvesting weekend this weekend! This is the sample bulb pulled earlier today 🥰

Our poults & chicks 🥰

"What is that thing??" 🤣🤣

Cute little 4 week old Araucana cockerel looking up at a 5 week old Beltsville Small White Turkey Poult 🥰

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We have this handsome fellow available! See the post for all the details ❤️ ** He found a home 🥰

Our cabbage is doing great this year, and everything in the garden is loving this much needed rain! We made some Garlic Dill Sauerkraut, and Holubtsi (Cabbage Rolls) with the first heads of the season 😋

Sauerkraut is delicious, healthy, and easy to make! Just chop the cabbage, toss in some salt (1.5-2 tbsp per pound of cabbage), let sit for 20 min. Massage /mash salted cabbage for a few min to release the juices, add any herbs you'd like (or keep it simple with just cabbage), then pack tightly into a sanitized jar or crock, and pour the excess fluid over top. Put a fermentation weight on top to hold all the cabbage under the fluid. Put a towel over top and hold with a rubber band, or use an air lock (we use an air lock, but have used the towel method as well). Ensure the cabbage stays under the fluid. You can add a little salt water (1 tsp salt to one cup of water), if you don't have enough fluid to cover the cabbage. Store in a cool, dark location. Begin checking your sauerkraut after day 4, and a check every few days, until it reaches your desired sourness (can take up to a few weeks). Once it reaches your desired flavor, remove weight, and seal with a lid. Store in the refrigerator or cool cellar.

Around the garden 🐝🫜🌷🌻

🧄 ** FREE SCAPE FRIDAY!! ** 🧄

UPDATE - ALL ARE NOW GONE. THANKS EVERYONE!

I picked some scapes this morning that have popped up since my last pick, and decided to put them out for free! There are about 7 bundles, with 10 scapes each up for grabs (one with smaller scapes has 12). They are out front, and are first come first serve.

Please only take one or 2 bundles, to leave some for others.

Located at 6187 Gossen Creek Street.

I will try to update the post once they are gone

Thanks!