Is It Hot Enough for You?

Well last week's heat wave seems to be more or less over. Despite all the hysterical warnings we seem to have muddled through in our own, slightly oblivious fashion. Still it was a mite warm. Several of the five gallon buckets we use as water reservoirs for our birds had their handles pull through the softened plastic. Also, our garlic went from "why is it not ready yet?" to "how is it already needing dug?"

Also, we have had a spectacular hatch of Japanese Beetles who seem to be enjoying the hot weather as well as the fruits of my labors.

I have been told "It's not the heat, it's the humidity," just a couple of times lately too - usually while I am creating puddles on the ground around my feet - so I do know that it has been humid.

Still, the sun seems to have some ineffably different quality to it. It seems hotter on my skin, and yet I have not gotten a single bit of sunburn this year. I work outside most everyday day, and if the weather is much above freezing, there's a good chance I won't have a shirt on. (Unannounced Visitors Beware, you are officially warned that there might be a gross, sweaty old man in the fields - yuk) I have always tended toward Vitamin D deficiency, it seems to have been hereditary, and the sun is one of the main things I need to feel healthy. In order to maximize my absorption, I rarely have ever used sunscreen, and as a result of that, and my Northern European heritage, I know a little bit about sunburn. So it is strange that this year I haven't had the slightest bit. Dunno.

Still not much in the farmstand this year. We had a little early broccoli, but the cabbages are hating the heat. I hope to have some garlic up there soon, although some it is currently hanging to cure, and some is still needing to be dug and hung. Our pasture raised, Non-GMO eggs are available and selling well. As far as I know, this looks to be one of our finest crops of weeds and thistles, though I have yet to get a marketing plan together that would include them.

We are only a couple of weeks away from our first batches of meat chickens being ready. Yikes, I haven't even looked at the website since February or something... I'll add it to my list, I reckon. I'll be sure to update the inventory soon, so you'll be able to order directly if you'd like. Or, if you prefer, you can just email me directly, and we'll work it out together.

If you are a Chicken Club Member, I will contact you directly, and you will, of course, have first dibs as to size and type.

Well, I need to go dig garlic.

Thanks for Listening,