17/09/2026
First up, a little homegrown self care luxury in the making:
lavender and yarrow harvested straight from the yard, now infusing beautifully in almond oil with a splash of vitamin E to keep it fresh, the most soothing body oil ever!
Meanwhile, the counter is overflowing with organic red tomatoes! Turning these beauties into a massive batch of tomato and basil sauce to pack away in the freezer for a taste of summer during the colder months.
Swipe to see the green ones warming up by the window sill, waiting for their turn to ripen!
And we can’t forget the crunchy garden cucumbers! They are coming in fast right now, so half are being sliced up for fresh summer salads, and the rest are headed straight into jars for 10-minute refrigerator pickles! 🥒✨
Quick Fridge Pickle Recipe:
1. Slice cucumbers and pack into a clean jar with fresh dill and smashed garlic.
2. Heat 1 cup water, 1 cup white vinegar, 1 tbsp salt, and 1 tsp sugar just until dissolved.
3. Pour the warm brine over the cucumbers, let cool, lid it, and pop it in the fridge. They’ll be ready tomorrow!
Nothing beats the feeling of growing your own and preserving the harvest.
Lavender & Yarrow Infusion Timeline
To get the most out of your beautiful herbal oil, follow this steeping and straining guide:
* Weeks 1 to 4 (The Steep): Place your jar in a warm, sunny window sill. The gentle heat from the sun will help extract the therapeutic properties of the lavender and yarrow into the almond oil.
* Daily Maintenance: Give the jar a gentle shake once every day or two to keep the herbs submerged and moving.
* Week 4–6 (The Strain): After 4 to 6 weeks, the oil will be deeply infused. Pour the mixture through a fine-mesh strainer lined with cheesecloth into a clean, dark glass amber bottle. Squeeze the cheesecloth tightly to wring out every last drop of the potent oil!
* Storage: Store your finished body oil in a cool, dark cupboard. Thanks to the vitamin E you added, it will stay fresh and beautiful for up to 1 year.
