Repair, replace, repave

It doesn't look like much is going on today.

But inside one of the bunkers where feed is stored, an important repair is going on.

We used to DIY resurfacing and pour and level cement ourselves, taking all day long, sometimes two days, and it still wouldn't be right. Much easier to clean the pitted surface and call a paving company. They finished in only a few hours.

Dan and Denis were freed up to attend to other duties, such as cheesemaking and starting another cut of hay. The hay will be stored in this bunker in the next few days.

In this view you can get an idea of how much the acidic feeds pit and wear away at the bottom of the bunker.

I know that on the surface (har, har), it doesn't seem like a prudent expenditure given the price of milk (which is fixed well below our cost to make it). We make up some of that income gap with sales of corn and alfalfa harvested from our land. If the feed rots in the bunker due to contact with earth or exposure to the air, we lose all of that income as well. So, it's time to get the paving done, before the hay dries down.

Wheatless: Egg Perfection

Dan and I had our usual breakfast at the My-T-Fine Diner in Swanton on Sunday. Both the waitress and cook remarked that the poached eggs were pretty as a picture. And they were.

I'm really grateful that the regular staff (and the owner) watch out for me - even telling me what I can and can't eat on the specials board (due to my wheat allergy). That level of service is priceless.

Pumpkins Progress: Outlook Doubtful

Well, I'm no veggie farmer, but isn't it a bit early for the pumpkins to be orange and the vines dying off?

Found another in the tall grass.

And another.

This one is definitely not going to make it to Halloween, the stem has broken off. Hopes are now being pinned on the volunteer vines living on the edge of the compost pile. We will definitely not be selling pumpkins this season.

Farmer's Market #18: Ending as it began

It was cool, and the grass was wet at the start of the day.

It looked like the threat of rain was going to keep all the customers away.

There was a blood drive at the far end of the park and they put their sign on our turf: not allowed. It was removed.

There was a squirrel in the trees throwing acorns at our tent! You can barely see his curly tail at 9:00.

Arethusa was selling something familiar: field soybeans! They are the dried grassy looking things on the top of the display.

The sun never quite made it out, and after 1:00 pm the skies opened up, making it a soggy retreat back to our collective farms and homes at 2:00 pm. We changed into the dry clothes we had brought with us to stay warm.

The day ended as it started, with an empty park. I hope the sunny stretch this week holds out for us.

Farmer's Market isn't over yet! This week we picked up our bratwurst and pork sausages, double cut pork chops, offal, veal and some pig heads at the processors; there are more beef cuts on the way. Hope to see you at market!

Freezer Stock

It was time to clear out the freezer drawer to make room for our lamb CSA share from Willow Hill Farm. This meant that the little bits and bobs I've saved were placed in a pot with some chicken stock and simmered until everything reduced and the vegetables fell apart.

There were: asparagus butts, the skin from smoked duck breasts, bones from smoked pork chops, Parmesan cheese rinds, shiitake mushroom stems, peppers, onions, tomatoes.

I strained out four cups of stock that I refroze; it will be used soon, since the weather has become hot soup-making friendly.

Rainwater, recaptured

One of the regular maintenance routines to the manure system in the barns is to give them a good flush with water periodically, especially if the weather has been very dry. This water buffalo tank takes a while to fill from one of our streams or with a garden hose. Could there be

a better way?

Yes! We have had gutters installed on one of the barns to feed into this tank, which can be piped from the bottom to the nearest manure outlet (all manure flows into our pit, which is spread twice a year). During the last storm, the tank was halfway full. This manner of passive water collection will save the farm a lot of labor, time and fuel.

Grilled: Sardines, artichokes, summer squash

A mixed grill for a hot summer night.

Fresh artichokes from Half Pint Farm were trimmed, simmered in water with vinaigrette for twenty minutes, drained, and set aside for grilling.

Veggies were cut and marinated in vinaigrette. My fishes are shown all cleaned and headless. Unlike those we purchased from Healthy Living market in the winter, these sardines were guts in, as well as heads on. I took on the task and secretly thought 'this can't get out,' or I'll be asked to clean freshly caught panfish at camp.

It's also worth saying that I clutzily knocked the Styrofoam tray with the innards and heads, on to the floor in the kitchen. What a bloody mess!

All on to a medium grill for maybe 5 minutes a side. The artichokes really didn't improve on the grill, I should have added salt to them.

The sardines look even more yummy than the pan-fried version we had in winter. The pattypan squashes were very sweet, I love artichokes any style, and the leftover sardines were great over rice. Please ignore the water spotting on this serving dish, our hard water eats away anything metal.