The buzz of activity around the farm has been intense this week. With 15+ people from 5:30 to 1 every day we’ve tackled a lot of nagging projects. The fallen barn has nearly disappeared, leaving behind piles of nailed and de-nailed lumber, metal for salvage and recycling and a burn pit filled to the brim with more piles waiting in the wings. Firewood has been cut, chicken coops mucked, compost piles flipped, grain bagged, round bales rolled and concrete walls poured in the bank barn. The skilled laborers have been spending time on the buildings adjacent to the fallen barn, patching holes in the roof, replacing rotten boards on the cupola and framing out the new back wall. We’ve even managed to fit in a hike down to the beach in split rock for swimming and cliff jumping.
This week may be the height of the summer broccoli, a tricky crop to grow. It doesn’t particularly like hot or humid weather, both of which are not uncommon in the summer in turns out. It’s a challenge to cut the head at the perfect time, when it’s fully filled out but hasn’t begun to open the buds. As a result our broccoli tends to be a little under done and a little overdone at the same time. It is usually suggested to cook the summer crop rather than eating it raw, where you may find it’s a little bitter. If you experienced a bitter head last week give it another try this week. We’ll have another big planting this fall, and better weather for the growing.
In the veggie share this week: broccoli, sweet summer onions, green beans, fresh garlic, zucchini, carrots, beets, turnips, kale, chard, lettuce, lettuce mix, bunching onions, basil, dill, black and white beans. Coming soon: green cabbage. In the meat share: chickens and pork
See you all this evening from 4 to 6,
Full and By Farm