The pale, parched soil gladly accepted a little rain yesterday. We are still sorely dry around here but the established vegetables are still dark and lush and fruiting out. It’s a little harder on the newly seeded and transplanted crops with their short, thin roots, reaching just inches under the well-baked topsoil. After our very early cutting of hay and a round of spring grazing the grass hasn’t had enough rain to grow back up again, making the prospects of summer time grazing and second cut hay feel tremulous at best.
We’re taking a few weeks off from barn construction to focus on another big infrastructure project. We have an FSA grant to help fund a fence and frost-free water line along our eastern fields edge. The project will insure a nice 100 foot wooded buffer along a mile of the Boquet and will be a big help in keeping the cows stocked with fresh water during the 6 months of the year that the waterlines are subject to freezing. James, Jesse and Nathan have all spent days deep in the trenches laying hose and setting up hydrants.
Grange Preservation Classes
The Grange in Whallonsburg has announced two preservation classes in their new commercial kitchen space. Preserving and baking with small fruits on July 14th and tomatoes on July 25th. The kitchen committee is also planning to hold Can Jams on Sundays starting in late July. Get together each week with your neighbors to share the work and fun of canning, and this winter enjoy the bounty of summer. Grab a flyer tonight for more information on the programs.
In the Shares
In the veggie share: beets with greens, celery, broccoli (cook the greens right alongside the heads and stalks for a delicious, nutritious meal), lettuce heads, mesclun mix, kale, chard, bunching onions, basil, red and white dry beans, and our first zucchinis are rolling in. Coming up next green cabbage and carrots.
In the meat share: In honor of the fourth we harvested our second batch of freedom rangers. We now have a cooler full of fresh whole chickens. Half chickens and chicken organs (liver, hearts and gizzards) are in the freezer along with pork and beef cuts. Next week fresh bourbon fennel sausage.
Full and By Farm