The Lofty Fox

06/18/2026

🤣🤣

06/18/2026

June 18th ✨ Beauty day so far, sun is shining 🌞 and bunnies are zipping, zooming, and binking all over 🐇

06/18/2026

June 18th ✨ When these two were tiny 🥰

06/18/2026

June 17th ✨ I wish I could say my day was swell... but it wasn't. Two sick kids home and I found myself muttering while trying to keep up with everything.

Then I looked up and saw this. ✨

06/18/2026

I love this ❤️

💛💛💛

06/17/2026

June 17th ✨ I haven't grown Cucamelons since I lived in Salmon Arm .. I look forward to picking these and tossing them in salads or pickling ☺️

Do you grow them?

06/17/2026

June 17th ✨ Tis the season for gathering spruce tips and making cone syrup

How to Make Pine, Spruce, or fir Cone Syrup

Gather young green cones.
Pick small, soft pine or spruce cones in late spring or early summer. If you can easily cut them with a knife or your fingernail, they're perfect.

Clean the cones.
Rinse them well to remove dirt, insects, and debris. Let them drain.

Prepare a clean glass jar.
Use a sterilized mason jar with a tight fitting lid.

Layer cones and brown sugar.

Add a layer of cones to the bottom of the jar, then cover with a layer of brown sugar. Continue alternating layers until the jar is full, finishing with a thick layer of sugar on top.

Seal and store.
Put the lid on and place the jar in a cool, dark location. Over the next several weeks, the sugar will draw moisture from the cones and slowly dissolve into a fragrant syrup. Give the jar a gentle shake occasionally if needed.

Let it mature.
Most cone syrups take 6–8 weeks, though many people leave them even longer for a deeper flavour. I personally leave them in for 6 months

Strain the syrup.
Once the sugar has completely dissolved and a rich syrup has formed, strain out the cones through a fine mesh strainer

Bottle and enjoy.