A lot sure has happened in the last week. For one thing, an entire season went by, and apparently it’s summer now. The redness of my neck confirms this.
And….. drumroll….. our first calf of the year was born! It’s Abigail’s, and so of course it’s a heifer (three for three!) and she’s beautiful. I think her name is Maple, unless she comes up with something better. Though she has a limited vocabulary, and would likely name herself Moo or Blehh. Anyhow, the cows are out on pasture, working their way around the garden before we send them down the hill. The piglets have graduated to Stage Two electric fence training next to the barn. And after three straight days of tillage, the first half-acre of garden is nearly ready to plant. Onions will get transplanted next week. Potatoes will go in the ground, too – right on time, judging by the dandelions that have just started flowering. The first plantings of beets, carrots, radishes, and arugula are all on track for next week as well. All told, we’re just a week behind schedule. I am astounded by this.
Last year’s roots are officially done for the season, but we have plenty of sausage and other cuts of beef and pork for the grill. Amazingly, we also have a couple of pork shoulder left, in case someone out there wants to fire up the smoker.
For those of you starving for something fresh and green, we have some die-hard green onions that made it through the winter. They look great, but will only be available for a limited time before they begin flowering. And for a short while after – onion flowers are pretty tasty.
Get your orders in, and we’ll see you on Monday. Thanks!