Under a thick layer of wool I finally pulled the tomato stakes yesterday afternoon, prepping that section of field to be turned under with a layer of compost at the end of the week. If the weather holds long enough it should be all set for the early planting of onions seedlings in May. We’re hosting a work party Sunday morning to pull the storage crops out of the field–beets, carrots, cabbage and if time and interest allow seed the garlic. All of this stagnant waiting around in the fields has unsettled me. I long to pull what needs pulling, seed what needs seeding and put the soil to bed. It looks like we are in for a cool and beautiful Halloween weekend, so get on your best farm get-up (warm clothes, muck boots, I’d opt for a ski cap over straw) and come on out to enjoy the sunshine. I’ll put a big pot of potato leek soup on the stove and have a thermos of hot chocolate ready, feel free to bring a dish to share for lunch. We’ll start at 10.
***At pick-up tonight we’ll have winter share sign-up sheets: pork, chicken and beef in the meat share, eggs, dairy and all of the regular storage veggies. Extras in the vegetable share include sauerkraut, kimchee and dry beans through the winter and a share of the maple syrup in March! There is also an updated chart from last year’s annual meeting, including new ideas that were generated. Please grab a packet before you leave tonight.
In the veggie share this week: celery, kale, chard, cabbage, leeks, onions, garlic, tomatoes, last of the peppers, carrots, beets, potatoes, sweet potatoes, winter squash, kraut, white beans and parsley.
In the meat share: Three more pigs are on their way to the freezer. James, Tyler and Emily have spent much of the week butchering. The bacon from the last pigs are rubbed, smoked, sliced and ready. We’re asking everyone to please take home 2 weeks worth of meat tonight. We need the freezer space for harvesting the last batch of Freedom Rangers next week. Chicken, beef, organ meats, beef stock, and lard are in the freezers. Fresh pork is in the cooler. Don’t forget to mark on your Whole Hog tally sheet which cuts of pork you used during the past week.
See you all tonight between 4 and 6,
Full and By Farm