We’ve been focusing the last two weeks on getting the bank barn closed in for winter. We brought in some help to install the windows and doors and to side the barn. After so many years of chipping away at this project we want to be done with it, or at a minimum (and more realistically) have it protected from the winter weather—freezing temperatures and blowing snow that take a toll on all of the hard work that we’ve done up to this point.
The work has been fast and exciting. James and I have been taking turns priming all of the boards, struggling to keep ahead of the guys putting it up. The added work has been worth it though, the building is finally starting to resemble the picture that has been living in our heads all of these many years. I have dreams of nice warm winter pick-ups, without people huddled around the fire to keep warm, and with vegetables in no danger of freezing during the evening distribution.
Several folks brought plastic bags to leave behind last week, and they were all used up immediately. So if you have some at home we still need them.
In the Farm Shares
In the veggie share: Pac choi, fennel, braising greens, wheat berries, spinach, broccoli, watermelons, tomatoes, cabbage, green beans, onions, bunching onions, swiss chard, kale, baby carrots, beets, romaine and bib lettuce heads, summer squash, eggplants and peppers.
In the meat share: Broiler chickens and beef.
- Full and By Farm: Taking Back the Fields (www.essexonlakechamplain.com)
- Full and By Farm: Tempting Root Vegetables (www.essexonlakechamplain.com)
- Full and By Farm: Cider Making (www.essexonlakechamplain.com)
- Full and By Farm: Wheat Cleaning Adventures (www.essexonlakechamplain.com)
- Full and By Farm: End of Summer Field Work (www.essexonlakechamplain.com)