“Haymaking began this week. We put the chips down on a good forecast, and cut a thousand bales. Jane and Miranda and I took a picnic up to the field on Wednesday evening to watch the mower launch into a thick stand for its maiden voyage. Travis and Cory mowed all day yesterday.
It looked like we’d have until Sunday to get it dry and in. This morning, though, the forecast changed, and we are looking at a 50% chance of thunderstorms tomorrow.
So now we’re pinning hopes on today. The sun is out and the breeze is fresh and if we’re lucky and work hard and nothing breaks, we might be able to bring it all home by dark. I’m cooking team dinner to be eaten in the field tonight – lots of savory pies and strawberry shrub.
Early Winter Preservations
I got a jump on next winter’s cooking this week. I blanched and froze about a dozen bags of spinach and beet greens.
This week, you should all be getting your scapes in the freezer! I find them indispensable once the garlic heads run out. Just put chopped scapes in the blender with enough oil to make it wiz, add a little salt, and freeze in ice cube trays. When they are frozen, pop them out and store in ziplock bags. I put up two or three gallon bags every year and that’s plenty…” (Continue reading this Essex Farm Note.)
- Essex Farm Institute (www.essexonlakechamplain.com)
- Essex Farm: Hustle (www.essexonlakechamplain.com)
- Essex Farm: Mad Transplanting (www.essexonlakechamplain.com)
- Essex Farm: Good Dog (www.essexonlakechamplain.com)
- Essex Farm: Jewel in a Swamp (www.essexonlakechamplain.com)