With a belly far too full to be thinking about food, I will be setting up the share this afternoon for the last week of regular season pick-up. If you have piles of jars crowding the top of your fridge and stacks of egg cartons in the mudroom tonight would be an excellent chance to bring them back to the farm (our supplies of both have been slowly dwindling).
Sign-up forms for the summer share will be out in February. Winter members we will see you back next Thursday for the start of the new year!
Another beautiful and snowy day is crossing our path out there. The ice storms from the weekend have a nice coating of snow on them now, making the footing a little better in the fields for people.
The cattle have cut a few well worn trails from the water to the woods and back again to where the big round bales of hay get rolled out in the afternoon. They have broken through the ice layer in these places, leaving a soft and textured surface behind, but once they leave the paths they tiptoe around on the little high-heeled shoes looking nervous and uncertain about where they need to go.
The laying hens are in their best home yet this winter—taking advantage of the roof we built last year to keep their heads covered from rain and snow but still with a full southern exposure to catch the warm sun on their backs on clear days.
In the Farm Shares
In the veggie share: parsnips, winter squash, leeks, potatoes, cabbage, onions, garlic, carrots, beets, sage and wheat berries. I will brush the snow from the kale plants and see about another week of harvest. Next week new veggies—kohlrabi, rutabaga and radish. Dry beans and freshly milled whole wheat flour.
In the meat share: All cuts of pork and beef, half and whole broiler chickens in the freezer.
- Full and By Farm: Faring Well in the Cold (www.essexonlakechamplain.com)
- Full and By Farm: Rejoicing in Light (www.essexonlakechamplain.com)
- Full and By Farm: Barn Building Continues (www.essexonlakechamplain.com)