Gathering the harvest

Hello again, Salt Fork Farm followers.

It’s been a great week on the farm. As you all know, we got a much needed break from the heat this past weekend. We were so happy for the rain that fell on Saturday and Sunday. The rest of the week remained a bit hot and sticky, and today was a bit trying. We have been very fortunate to have such great help this year, we would have been at a loss without Carolyn, Emily, Katie and Seth.

Other wise, the growth of the birds has been a pleasant surprise. Last Saturday, during the Farmers’ Market, Milo and I made a trip to check on all the birds and we were shocked at how big the broilers had become. I was certain their growth would have suffered more due to the heat. We are looking forward to their processing date, the second week of August.

     

This last week was spent cleaning and hanging garlic to dry. We currently have a soft neck, Inchelium Red,as well as a Polish stiff neck. We will have additional varieties in the future.

   

Eric and I spent Sunday processing basil for the winter. Milo is insistent on trying to help as he can. He loves to sit at the counter and watch what his dad is doing. We gave him a spoon and a bowl, he was in heaven. We have also started to freeze corn and blueberries. We are excited to plant our first blueberry bushes this fall.

 

Finally this week, the hens continue to do their job. They look beautiful. We will have a few dozen pullet eggs for sale.

 

Emily and Seth will be at the market on Saturday. We will have basil, beans, beets, broccoli, chard, cabbage, kohlrabi, potatoes, red onions, and scallions. In limited quantity we will have okra, squash and cucumbers. As always, we will have eggs, as well as a few dozen pullet eggs. In two weeks we will be offering chicken.

Enjoy the rest of your week.

Sincerely,

SFF

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About saltforkfarms

A small organic farm in Iowa that raises Standard Breed laying hens and hybrid broiler chickens suited for a pasture-based system, as well as varieties of vegetables and fruit suitable to our Eastern Iowa climate. We grow food, we eat food, we sell food!
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2 Responses to Gathering the harvest

  1. Berit says:

    Love Milo helping! Interested in your method of processing basil for the winter…

  2. saltforkfarms says:

    Berit, we make a basic pesto-garlic-oil combination. Use a food processor, add basil, 2-3 cloves of garlic and oil until the consistency you want. Add about 2-3 more rounds of basil, garlic and oil. We put this into 8-12 oz food containers (that we had for Milo’s to go food) and put those in the freezer. When we want to make pesto or something else basily we pull it out and add what we want. Nuts and cheese or anything else we want!

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