Eggs from the wild
Four or five of the girls have been escaping every day, creating their own day pass, and doing a fair imitation of flying while they’re at it. In the morning, I open the chickenhouse door and barricade it with a … Read the rest
Four or five of the girls have been escaping every day, creating their own day pass, and doing a fair imitation of flying while they’re at it. In the morning, I open the chickenhouse door and barricade it with a … Read the rest
Here’s one of the more extreme displays of crazily labor-intensive tiny farming technique. Andie surveys our work, the result of deciding to try landscape fabric in place of burlap to help carrot seed germination. It’s actually a double experiment, because … Read the rest
These guys, the White Rock Cornish X meat birds, have free-ranged too far, making it to the edge of the veggie garden in the big field. Luckily, although it looks good in the photo, this all-lettuce mesclun is done, cut … Read the rest
This first spring-planted garlic experiment is coming along just about as I imagined it would, from what I’d heard: slower and smaller. It’s 3-4 weeks behind where fall garlic usually is at this point, scapes are just emerging. Then again, … Read the rest
A last tray of onions—Red Wing hybrid red onions that did well last year—is hanging around the seedling room. What are they doing still not in the ground? Well, most of our onions—Stuttgarter-type yellow cooking, yellow Spanish, Red Wing, around … Read the rest
With the timing of the move to the new farm, there was no fall garlic planting for this year. Very sad—over the last three seasons, we’ve grown 2,000-3,000 bulbs a year, it’s a much-loved crop all around (starting with me!), … Read the rest
The first direct-seeded crop went in today: Sugar Ann snap peas. As usual, the peas were inoculated with Rhizobium bacteria: dampen the seed with a little water, sprinkle with inoculant powder, and shake.
Rhizobium bacteria enter legume roots and form … Read the rest