Finally, we can mow the grass again.

This week at the Farmers’ Market Eric will have chicken, chicken feet, eggs (all sizes), tomatoes, green beans, scallions, peppers, eggplant, okra, cucumbers, summer squash, fennel, basil, potatoes, garlic, broccoli, chard, collards, kale, beets, pumpkins, and sunflowers.

Also, for those of you interested in a pasture raised turkey for Thanksgiving, please send a note to saltforkfarms@gmail.com, we have just a few turkeys left to reserve.

Well, we haven’t mowed the lawn and the back field since May. I really can’t say that we missed it. At all. But watching the grass turn brown and the few bushes we had left die off, it was actually nice to say, “well, I guess I’ll get the push mover out tomorrow night.”

It’s so nice to see some green again. We have had 5 plentiful rains and the plants are really starting to show their appreciation. The okra is blooming, the edible pumpkins are almost ready to come off the vine. I am thankful for the recent rains.

Eric has diligently worked on our pickling and canning list for the winter. He put 6 five-gallon buckets of pickles in the walk-in cooler last week. In the next couple of weeks, he will work on sauerkraut and canning tomatoes. If I haven’t mentioned it lately, I am also thankful for my farmer.
Enjoy the cooler weather this weekend.

~eve

Advertisements

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!
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s