Radish Mama

One Rad-ish Mama sharing her kitchen tales.

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Get in touch and I’ll get back to you as soon as I can. Looking forward to getting to know you!

Family, Food, Photos & Wine, but not always in that order. I love a good story and I laugh really loud. I'd love to meet you and your kitchen. I believe that every kitchen has a story, and every story has an author. Let's be friends.

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Finally feeling those spring vibes! The boss and I planted our citrus trees today. A labor of love 💚 And we’ll both be sorry tomorrow. I already feel the back aches coming on. We planted a Lisbon Lemon, Mexican Line, Kaffir Lime, Trovita Orange, a Pomelo, and Ruby Red grapefruit. A few weeks ago we added an additional fig, 3 different banana trees, and a shrub for privacy. I was recently gifted some fig cuttings and have those propagating 🤞🏼. I plan to start some kumquats and Moringa trees soon too. In the actual orchard we have just the six citrus. My goal is to have at least 25 trees in our orchard. Little by little we are chipping away at our goals. Most of our five year goals are checked off the list! Glad to have the kids back to school because keeping the kitchen clean when they’re home is insanity. Putting the pen to paper today for our next projects.

Spring break of 2018 my boys and I build this super rad clubhouse. I have been dreaming up another rad clubhouse but tree house to build. This was such a fun adventure and I enjoyed sharing the skills of building with my kids. With two boys left at home, I have to be extra calculating and hope to get started this summer. I love being hands on with my kids be it the kitchen, the garden, or woodworking. I have a few other projects to get through this year. Weeks like this one kinda overwhelm me and then I sit back and stress. But ultimately I get ish done. So far this spring break the boys are digging holes for our new orchard. It hasn’t been ideal but we’ll get it done.

It was annual shearing day over here! All three alpacas got some salon treatment. Tazz man takes the cake with best behavior. Jan and Mimosa were as dramatic as ever. We kept Tazz’s mullet because it just suits him. I forget just how black his fiber is until shearing day. Thanks for @mickhofmannshearing crew for getting them taken care of!

I’ll show you my boots if you show me yours. 6 hours and 18 birds later. 5 of those are for our family. So proud of my youngest son who did a whole bird on his own last night. I think he’s the only one who single handedly did a bird live to table. I think that’s amazing. All of my kids have helped in processing birds in one way or another but Brooks was a champ last night. I never force them to do the hard things but I want them to truly understand where food comes from. I do believe we gain a sense of pride when we have real knowledge. So appreciate your farmers and homesteaders. We’re out here doing the hard stuff every single day.

Sunday gardening and stroll through the pasture to check on everybody. Boss was fortifying the duck house, at least attempting to. He’s trying to keep the goats from getting in and messing things up. I told him “where there’s a will there’s a way, and we got a lot of Wills out there!”

Today was the last day for my meat bird workshop. In total I taught 15 people how to butcher a chicken. Each workshop took about 2 hours from start to finish. A good portion of that was answering questions and demonstrating. When I finally committed to doing this I wasn’t sure there would be any one actually interested. And didn’t think they’d want to pay to do such a dirty job. It was 13 total birds but 15 people total (it helps if you have a partner). I taught skin on, skinning, whole chicken, and breaking a whole chicken down.

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