Fall Catchup

Yay for Tink Attack! Looking forward to seeing you soon!
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It's that lovely time of the year when it cools off at night, and still gets plenty warm during the day. It doesn't SEEM that hot... well not until you get out in the sun to pull weeds! We've been enjoying the farm daily. The fall crops are coming along really well.

These pics show how big the brocs were about two weeks ago. They're fully grown now, and already broccing. Above are the ones in 2a and below are the ones in 6b. I planted these on July 15, which was just about right. I wish I'd planted another set about 3 weeks later.

As it was, I planted these in 8 about late August. Here you see the first starts coming up, well surrounded by weeds! I weeded this all and transplanted them to space them evenly, and they look great.

This shows the cabbage and bok choi a couple weeks ago.

When it got too hot to farm, we cooled off at Five mile.

We got some nice grapes, mostly the ones that grew up in the tree.

We also made a big improvement to the chicken pen. We updated the watering system. Here Rick poses with the first iteration. We soon discovered that they were drinking more than we thought, and that container wasn't large enough.

So we switched to a five gallon bucket.

The water comes out of these emitters, and the chickens just peck at them to get clean fresh water. Buddy sent me a link to a chicken site, I clicked the ad and bought the emitters, and Rick got it all assembled, including doing all the complicated plumbing.

Tom and Nancy bought  a house in town. Whoo Hoo!  Here Nancy sings with the band on Rock Band night.

Back to harvesting... I picked a bunch of butternut and delicata squash.

We've also reeled in some giant zucchinis!

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What We're Eating
Zucchini Pancakes with Curd
Even a giant zucchini works if you peel it and scoop out the seedy inner flesh, leaving only the firm outer layer, then grate that on a box grater.

3 cups of grated zucchini

¼ to ½ cup feta cheese

3 eggs

¾ cup whole wheat flour

¾ teaspoon baking powder

½ teaspoon each salt, pepper, oregano

olive oil

lemon or orange curd

Wrap the grated zucchini in a clean dish towel and squeeze to remove excess moisture. Put in a bowl and mix in the remaining ingredients.

Heat olive oil in a cast iron frying pan. Drop in dollops of batter, flatten slightly, and fry up. Drain on paper towels and cook the next batch. Serve warm or cold topped with a nice dollop of lemon or orange curd. It’s so delicious we wished we had planted more zucchini!
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