Monthly Hush 001: Red Foxes And Mint Beds
Welcome to the first Monthly Hush. We’re shifting things a bit this year—less 'marketing noise' and more of what actually happens here on the 100 acres. Think of this as a quick digital reset from our woods to yours.
As I (Alla) sit here with a cold pack against my lower back, I can’t believe Garrett and I burned 15 or so piles this spring to maintain the health of this land. It’s a pain in the butt, but dang does it make the land look and feel more open, healthy, and walkable! I may be limping or walking funny now, but who said that homesteading was easy… :)
3 Updates from the land and the kitchen
The Garden: We’ve amended our oldest Mint bed in order to grow more flowers closer to the house. It took all day to go through every inch of the soil and pull out and toss every mint rhizome and root. Then we covered the bed with cardboard (non-colored with no tape). Then, a thick layer of mulch is used to block the light for any remaining mint. Wait a whole season before planting (patience at the homestead is important).
What we’re baking: We’ve recently discovered that you can make things with the Sourdough discard, instead of, well, discarding it into the trash (so many lost opportunities there). We’ve been experimenting with making crackers, pancakes, and donut holes from the discard. Our favorite was the crackers, which are so easy (slightly time-consuming, but still better than driving all the way to Missoula for them).
The Recipe:
While you can just bake plain discard, adding a little fat makes the crackers flaky rather than just hard.
1 cup (approx. 200g) Sourdough discard (unfed)
2 tbsp Melted butter or olive oil
1/2 tsp Fine sea salt
Optional: 1 tsp dried herbs (rosemary, thyme, or oregano)
Master Baking Method (Oven)
If you aren't using the air fryer, the oven is better for large batches.
Preheat: Set your oven to 165°C (325°F). A lower temperature ensures they crisp up without burning the delicate fermented edges.
The Spread: Line a baking sheet with parchment paper. Pour the mixture into the center and use an offset spatula or the back of a large spoon to spread it to the very edges of the paper. It should be thin enough to see the parchment through the batter in some spots.
The First Bake: Bake for 10 minutes. This sets the batter so you can work with it.
The Score: Remove the tray. Use a pizza cutter or a sharp knife to score the dough into your preferred cracker shapes (squares, diamonds, or long rectangles).
The Final Crisp: Return to the oven for 15–25 minutes. Watch them closely; you want a uniform golden brown. If the edges get dark too quickly, you can snap those off and leave the center pieces in for a few more minutes.
Cooling: This is the most important part. Let them cool completely on the tray. They will transition from "flexible" to "crunchy" as they reach room temperature.
What we’re drinking: Homemade Kombucha with 2nd fermentation of Hibiscus Tea.
The color: Magenta
The taste: Sweet (added Stevia) with a kick in the back of the throat (dilute with water or carbonated water for easier drinking).
2 Visuals from The Hohnstead
Red Fox, captured at The Hohnstead by Alla.
How is this for a #Wildlife Watch! While photographing the sky, this little Red Fox quietly and swiftly walked about 3-4 feet behind me, close enough to see him/her out of the corner of my eye. While holding my breath, I changed my camera’s settings and fired off a few shots, then chased him a few steps, but it was the first shot that ended up being my absolute favorite (and luckily, in focus).
In Native American cultures, the fox symbolizes intelligence, swift adaptability, and strategic, silent observation rather than raw strength. It is revered as a medicine animal (notably the Swift Fox), a bringer of fire, and a guide for navigating dangerous situations.
1 Question for You
If you had an hour of total silence in the woods today, what book would you bring with you?
