The fields thirstily drank up three quartersinch of rain yesterday. I had just begun to irrigate very modestly again, taking just a little water for short spurts of time, and only for the most critical new plantings.
I am most grateful for the help from mother nature, a nice soaking on the entire field in one short pass!
Texans Get Things Done
Last week’s Texans enjoyed the nice climate and work week so much that a few of them stuck around for a second week, finishing the structure and putting up rafters on the lean-to. Their contributions to the farm have been huge—offering up their beautifully skilled carpentry work, good cheer and amazing energy.
A huge thank you to Margaret for keeping us all happily fed and satiated all week—not an easy task for 18 hungry workers, three times a day. Thanks as well to Racey, Nathan and Jesse for keeping the farm going while we focused on the buildings all week.
Hot Hens Go on Strike
The hens are taking their summer break from egg laying right now. Broodiness, molting and hot, sunny days have all caused the girls to ease up on their responsibilities, as a result we are just getting by on eggs.
If you have a stockpile in the fridge it would be a great time to use it up. Hopefully we have passed the summertime hump and will start to see a turn-around soon.
This Week’s Farm Shares
In the veggie share: sweet walla walla onions, green beans, cucumbers, broccoli, cabbage, carrots, lettuce, bunching onions, swiss chard, zucchini, tomatoes, basil, cilantro, dill and white beans. Coming soon: the sweet corn is filling out its ears, melons are ripening, and red fingerling potatoes are bulking.
In the meat share: We butchered the hind quarters from our beef yesterday, we have many different steaks and ground beef fresh in the share. Pork, chickens and organ meats are in the freezer.
Sara Kurak
Full and By Farm
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