Well, it’s been an embarrassingly long time since an update here on the farm page. But I guess it’s been a busy spring!
We have been planting and weeding our new strawberry field (which will be open for picking in 2017!), but there are no strawberries this season – hang in there for next year.
We’ve still been busy, however – and the tomatoes are ready!! Starting today, tomatoes will be available at the farm throughout the season. We’ve hung the open sign here at the farm and have red ripe beauties ready for your caprese salad, your BLT, your straight-up tomato sandwich… however you like to feature the taste of summer. Come by and visit – we hope to see you soon!
Yesterday, it felt like April. 50 degrees after dark, windy and balmy. We talked about whether the sap was running, and whether we should be tapping our trees. But this morning, snow! Surprise snow, that just kept coming, most of the day. Making a beautiful soft blanket. And then the storm clouds moved on, and the late afternoon sun shone on this splendor of new snow.
It may be a unseasonably warm, but that isn’t going to stop us from a little seasonal decorating. Winter will come soon enough! The barn is decked out as well as the house, because the sheep and hens enjoy a little festivity as much as the rest of us.
It’s that time of year! The fall color is still in full splendor (though a breezy day will change that)… and most of our work has been focused on putting the fall gardens to bed. Last weekend brought a freeze (19 degrees), which brought a definitive end to the summer crops.
The coming week will be our last with the turkeys – they are a cheerful bunch this year, and we will miss them. There are a few that have not yet been reserved, so please get in touch if you are interested in having one for your holiday feast.
Speaking of holiday feast, today is an exciting day here at the farm. Our highbush cranberry (Viburnum trilobum) is five years old, and it has finally produced enough fruits to make cranberry sauce. We got four half-pints, and the sauce is a resounding culinary success. I’m looking forward to serving it at Thanksgiving!
It’s been a good year for the garden, so the humans on the farm are in the midst of a frenzy of preserving summer’s bounty and eating as many fresh vegetables as we can. Okra! We love okra, and have tried a couple of new varieties this year – with great success. And cantaloupes! The first magnificent melons ripened last weekend, and we’ve been eating them just as fast as we can, so as to not waste a single one.
Meanwhile, the livestock on the farm are calm and contented, most of the time. The sheep occasionally get agitated, for example, when we walk by their pasture with loppers in hand. Loppers have been used to cut them special treats in the past, such as cauliflower or broccoli plants that have gone by, or over-mature sweet corn, and they REMEMBER this association. Our baby turkeys had some excitement about a month ago, when a wild baby turkey, separated from its’ flock, joined them for an afternoon. The baby wild turkey decided that it just wasn’t a good fit, and left shortly afterwards, in search of its’ own flock. Now our turkeys’ days are filled with eating, taking dust baths, and gazing at the air.
We are now taking orders for Thanksgiving turkey and fall lamb (which will be available starting in late September). If you’re interested, please check out our “lamb” or “turkey” pages, or give us a call.
Today is the day – we finally had enough beautiful, red, ripe organic tomatoes for a nice display here at the farm! From here on, we’ll have tomatoes every day, self-serve in the greenhouse. If you are looking for large quantities or a special order, please give a call before you come!