June Snapshot

I went around the farm and took a visual record of how everything is growing. The biggest news is that the henhouse is done! Rick looks triumphant. This adds another 49 square feet to our flock space.

For now, it's perfect for segregating the chicks. This way, the other birds can see them and smell them, but we can keep their food separate. Chicks can't eat lay mash, because it has too much protein and calcium for them until they start laying.

Flowers are blooming in the beer garden. I never did get this bush pruned, but maybe next year.

Sector 1 is in drying beans, and they've come up strongly. 1B is Red Mexican, 2B is Flambo, 3B is black turtle, and 4B is half white and half Jacob's cattle.

The tomatoes and peppers in sector 2 are going nuts.

We already got a pepper from the Beaver Dam. It was very tasty! It would be a perfect salsa pepper: lots of pepper taste and just a hint of kick.

All the peas and most of the onions are out of sector 3. I harvested the leeks yesterday. The zucchinis and herbs are thriving.

Our onion yields weren't great but ok. They did much better in sector 3 than in sector 4, which we need to address before replanting sector 4.

And we already have some zucchins forming. We are always excited about the first one, and weary by the 100th one.

Sector 4 has the last of the onions and the gourd starts. They are starting to vine out.

The sweet peas are lovely still.

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Weather Note
We've had real tolerable weather for the last week or two, but that is about to come to an end, with 100+ temps predicted for this weekend and into next week. No rain of course, not since the week before the fair.
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Along the back fence, the clover is blooming.

And the grapes are forming clusters. We are due to move the chicken run to the back fence. Already the grapes are vining out to the rope, and we should be able to make a whole grape trellis over the pen.

At home, I harvested the garlic. Not a terrible crop, but not as big as I had hoped.

So I made a bunch of herb salt.

I got my grain mill, and I've been milling fresh flour.

I made muffins to take to the market today.

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What We're Eating
These are the fresh veggies I prepared for breakfast last weekend. The first tomatoes and peppers! Plus onions, garlic, garlic scapes, fresh oregano and basil, and chard.

It made for a superb fritatta.

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