We’ve made use of drier than expected weather this week—spending days in the fields preparing for vegetable seeding and transplanting. James disced the winter cover crop debris under and harrowed out the winter hearty weeds that have greened up in the past week. The soil is still a touch cold for planting, but the ridges have been prepared—a big help for drying out the soil and warming it up under the spring sun. The greenhouse is overflowing with onions, chard, kale, cabbage, broccoli and head lettuce that are hungry for ground to spread their roots in. The garlic sprouted beautifully this year, nice even growth that is several inches tall now.
With the laying hens drowsy from sleep Tuesday night we moved them from their indoor perches to the mobile coop. The following morning they ran from the coop to scratch around in the muddy ground, excited to explore the world of plants, dirt and bugs again.
We’re making a big push to get equipment ready for the season to start in earnest. The disc needs a new tongue, the grain wagon, new tires and the hay wagon has a damaged wheel. We’re also building a drag to spread manure evenly on the fields the horses and cattle spent their winter in. This will help distribute the fertility more evenly and give all of the grass access to sunshine, rather than being hidden under heavy piles of manure.
In the Farm Shares
In the veggie share: Onion shoots, potatoes, cabbage, onions, garlic, shallots, carrots, beets, parsnips, celeriac, kohlrabi, radish, dried sage, wheat berries, whole wheat flour and dry beans.
In the meat share: All cuts of pork and beef, half and whole broiler chickens in the freezer. Lard and leaf lard are available.
- Full and By Farm: Spring Has Finally Sprung (www.essexonlakechamplain.com)
- Full and By Farm: Sprouts (www.essexonlakechamplain.com)
- Full and By Farm: Frozen on the Farm (www.essexonlakechamplain.com)
- Full and By Farm: The Grass is Greener (www.essexonlakechamplain.com)