Sugaring season is in the air now, an exciting time not just for the promise of days and evenings spent by the fire and the sweet, sticky goodness of fresh syrup straight from the pan. It’s also a promise of warm weather and sunny days, the first tender green leaves of spinach and crunchy stalks of purple asparagus breaking through the spring ground. The wait has seemed an extra long one this year, and an extra chilly one. We”re working up to full swing now that there are some warmer days making their way into the forecast though. Buckets, lids and taps and being cleaned. The long hoses that serve as a main artery down to our bulk tank are rolled up and ready to be lifted onto the wagon. We’re hoping for a good run over the weekend and to be boiling before next week’s share.
The horses have been slowly adjusting to their spring routine—coming in daily to the hitching post, being groomed and lifting their feet for picking. Rosa and Lightning are getting back into shape moving the big round bales of hay from the covered stack at the turn in the road over to the winter paddock where they are fed out in the afternoon. We’ll take them into the bush tomorrow, pulling the heavy wagon of buckets, lids and hoses for us.
In the Farm Shares
In the veggie share: Sunflower shoots, Kohlrabi, radish, turnips, leeks, potatoes, cabbage, onions, garlic, shallots, carrots, beets, parsnips, celeriac, dried sage, wheat berries, whole wheat flour, dry beans, corn meal. Another batch of kimchee is in the works.
In the meat share: All cuts of pork and beef, half and whole broiler chickens in the freezer. Lard and leaf lard are available.
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