Production has picked up here on the farm and we can barely keep up with our pickling cucumbers! We pick a five gallon pail of regular size cukes every other day and an ice cream pail of the mini cukes as well. I see lots of canned pickles in our future…..bread and butter, dill, jalapeno dill….YUM!
The goats are happily mowing our ditch down the driveway. It’s funny that they are scared of the car and run away when we drive by.
I wish I had taken a picture of this small tree before the goats inhaled every green leaf within minutes.
The chickens that have survived all the predators like to hang out in the shade of the pine tree behind the house, right by our patio door to the kitchen. Due to the low numbers, we purchased 40 more chicks to increase our egg production over the winter. Aren’t they cute? The black ones are my favorite. They are called an Australorp.
The garden loves the rainfall and warm weather we’re having lately. The bell peppers are loaded and we’ve already eaten a handful.
The Roma tomatoes are finally turning red, and I’ve finally made Brushetta. The beefsteak tomatoes are a little slower, though I picked one the other day.
The crookneck squash, acorn squash and Amish pie pumpkins are starting to form. I thought I’d read somewhere that squash blossoms are edible. Does anyone know? It sure would make a plate of rice more colorful.
When we picked out the variety of pumpkin, I was looking for a good one for making pumpkin pie. Apparently I forgot all the details, because most “pie” pumpkins are small, like mini pumpkins, which is what I assumed until I saw how big they were already. Dan reminded that these are supposed to weigh between 60-80 lbs and have a five inch thickness of the flesh! How is that ever going to fit in my oven?!
I planted hyssop and its finally blooming the tender purple flowers. They are supposed to attract bees and butterflies, which was my original thought. I know it was often used in ancient times for medicinal purposes….like burying people. It makes me feel very biblical.
The first sunflower has burst open with its bright yellow head.
Meet the newest members of the farm:
Socks is the mom, and she had three kitchens (without mittens, mind you), only two of which are pictured. The other is all black and they are very wild. Dan or I can’t get close enough to hold them. At least they will eat all the mice and rats!
The spider web is just because I was inspired as a photographer. Not because I like spiders. Ew!
One of many projects we continue to work on over the summer is expanding our garden for next year. Here is one part of the garden:
This is the smaller section and behind it we are working on our addition. We use a no-till method and place newspaper underneath with wood chips on top to mulch and compost over the winter. The garden sure does make the property look a lot more beautiful than then run down state we found it in almost exactly a year ago.
That’s our week on the farm!