Emma took off early this morning to pick up pork from Herring Bros. Soon we shall have more kielbasa and all-pork hot dogs than we know what to do with. Do you know what to do with them?
Truly we are in high summer now. The humidity seems to come and go day by day, insects are in full swing, and the garden continues to provide entire meals, when we’re not suffocating under the heat to cook. We’re about a week out from getting a major delivery of pork from Herring Bros in Guilford. This will be our last pork pickup for a while, I would guess. It’ll be strange to be a pig-less farm, but at least this winter will require less water toting.
At the end of the day yesterday the humidity blew off. We found ourselves in Belfast to see the full sturgeon moon hanging over Belfast harbor and stood amazed at how beautiful our little corner of the world is.
That wind also made it tolerable to go out and do some cultivating and harvesting in the garden today. The drying beans have been prolific this year and we’re excited to see them all getting nice and desiccated on the plants as we speak. Oh, and the blackberries have come ripe and are just as plentiful as the blueberries. Perhaps it will be a hard winter? What do plants know …
Woke up this morning and it felt as though all the air were saturated with water. Doing animal chores in this weather is a lesson in pushing through and getting it done. To that point, we noted that our meat chickens are getting fairly large and that processing day may be upon us sooner rather than later. That’s good because if it doesn’t come from our farm, we don’t eat chicken, and that means we haven’t had chicken in about three months!
No sooner have the blueberries begun to fade than our friends the blackberries have show up on bines! Our legs are scratched all over, but I can already taste the blackberry muffins on a cold January morning with a hot cup of coffee.
A friend of ours offered up the opinion the other day that the bumper berry and fruit crop this year may be a sign of a hard winter. I’m of the opinion that plants and animals often know more than we do about what to expect, and last years berry crop was short and small, and we had a very mild winter, so perhaps there’s something to that.
Been suffering through Southeast style humidity along with heat lately. The sheep are panting, but I think they’ll be alright. We also had a visitor to the farm, a yellow lab was hanging out with Finnegan when we got home from church yesterday. Turns out a jogger went past with the dog following and when she came to the farm there were just too many distractions. Thankfully the owner arrived to pick up the dog after contacting the town, and all was resolved.
Woke up to a foggy day today. It is so humid it may rain just by virtue of the air becoming fully saturated rather than the usual clouds dropping rain. The sheep are off pasture, so that’s a priority today. Our second round of meat chickens are coming along much better than our last. We noted earlier that our first round were the hybrids that grow obscenely fast, but at the expense of their legs and general health. This current round are much healthier and happier to eat grass and wander around.
Besides the decision to get rid of pigs a few weeks ago, which was probably a big enough change for one year, there’s another big one afoot. More will come via personal means, but on the farm everything is going to continue growing regardless of what happens. Tomatoes are ripening nicely, we ate our first cauliflower curry from the garden last week, and the drying beans are drying out nicely in the fields.
To top it all off, the heat predicated to last all summer has abated nicely and it’s cool at night and warm during the day.
With the passing of all of our ducks (see previous journal entry, brief: dog attack), our time is mostly concerned with caring for our turkeys and chickens. The meat breed of chickens we have this year is growing very healthily and slowly, which is how you want your food. We also have six turkeys this year, which is a lot of turkeys. We may be able to sell some at the holidays, but for now we’re thinking sausage might be in order. Is it a faux pas to harvest your animals before they’re ready for slaughter?