We are cruising right along with hay making and construction projects this week. We’ve finished up making square bales and have a couple more fields to cut for the big round bales. As soon as we are done we’ll move straight into making second cut hay from the fields we snuck in between rain storms in June. Our Texas crew has been all out—framing, painting and shoring up structures—making huge amounts of progress in keeping these old buildings alive and creating refreshing right angles everywhere you look. Though it has been noted that this only makes the neighboring buildings look more tilted. We’ve enjoyed great food and company all week long, and only a little swimming since this is winter weather in Texas.
We’ve been starting in on as much field work as we can manage, harrowing the fields yet again to prepare them for cover crops or seeding down to pasture mix. Everything was made ready back in the spring, but the rains started just before seeding. We were forced to leave everything to the weeds and mud puddles. The soil is nicely dried out now though and work can begin anew, competing with hay and vegetables for attention.
In the Farm Shares
In the veggie share: green beans, swiss chard, carrots, beets, peas, bunching onions, lettuce heads, loose-leaf lettuce, mesclun mix, radishes, basil, herbs, flowers and dry beans.
In the meat share: whole and half broiler chickens and beef. We’re planning on butchering fresh beef this coming week.
- Full and By Farm: Bank Barn (www.essexonlakechamplain.com)
- Full and By Farm: Heat Good for Hay (www.essexonlakechamplain.com)
- Full and By Farm: Menacing Skies (www.essexonlakechamplain.com)
- Full and By Farm: Oversaturation (www.essexonlakechamplain.com)
- Full and By Farm: Good News and Bad News (www.essexonlakechamplain.com)