Notes From the Farm
Most of the beets are out of the ground. The mice chewed ones got thrown to the pigs, who unbeknownst to us before this year have quite a love for them. Half of the carrots are harvested also. All the sweet onions are out and we have started harvesting the reds to let them cure. We will gradually work on the winter squash, but right now the squash field is thick with leaves and prickly vines, not so fun.
In the animal world the one sheep that is out has staked territory rights on the driveway. Please go slowly as she doesn’t seem to want to move. I usually just go around her. Boris the boar is finally back in a pen, so if you saw him running around the past two weeks you will not this week, he was starting to cause havoc. The Red Battalion ( a group of four 8-week-old piglets) are weaned and finally in their own pig tractor which gets moved a few times a week, giving them fresh greens and soil to root. The Truffles (the pigs by the raspberries) are in a new pen and seem quite pleased with their new digs.
We lost one hen and several chicks last night to raccoons. We now have a few traumatized chicks living in our house. So much for free range chickens.
This Week’s Veggie Feast
New this week:
According to the Fedco seed catalogue Jimmy Nardello’s mother brought this variety of pepper to Connecticut from the Basilicata region of Italy in 1887. Thank goodness, they are a divine sweet pepper. Great raw, or sautéed.
This is the first of the truly cured garlic, unless you have already broken into the garlic braid. Store in a cool, dry place and this garlic could last the winter.
First of the winter squash. These can also store well for several months, but you may as well eat it. Colorful exterior, light yellow flesh on the inside.