As we are approaching the darkest days of the year, we, here at the farm, have been rejoicing in light. James has been working overtime to get the lights wired in the bank barn and now has the csa room and butcher shop lit with a warm rosy glow into the evening hours and pre-dawn. One good hour of light is enough to make you wonder how we got on so long by headlamp and clip-on. Outdoor lighting and hanging lights are in next year’s budget, but coming.
We’re been granted a bit of a second chance this week. The ground froze up in the bitter temperatures of the last two cold spells, much earlier than we are accustomed to and before our internal calendars had a chance to recalibrate. With the warm days and an upcoming night in the 30’s we are hopeful that we can get a few more fence posts, trellises and leeks out of the ground.
In the Farm Shares
In the veggie share: brussel sprouts, parsnips, winter squash, leeks, kale, potatoes, red and green cabbage, onions, garlic, carrots, beets, sage, rosemary, wheat flour and wheat berries. Coming soon: turnips, kohlrabi and radishes.
In the meat share: Fresh pork in the cooler: roasts, chops and ribs. Sausage is in the freezer and bacon coming up next week. Beef and broiler chickens in the freezer.
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