With this snap of cool weather , and rain we are anticipating that the strawberry season will continue through the month of May. We have had a great turn-out on Saturdays and through the week. The berries are getting smaller, but are still producing, as the mother plants are putting out daughter plants, which in Texas is such a travesty, as they will not survive the heat of the summer. Small patches of berries that are carefully watered, and sheltered from the heat have a chance of seeing the next year, but it takes a lot of careful tending and attention. Rocky's 3-acre watermelon patch is finally emerging from the ground. The summer squash is also producing. There is a big race against the tater bugs, as they are showing up on potato vines. I make a daily pass through the rows with my tin can knocking the bugs and larvae into it, the potatoes should be ready to harvest before the bugs do much damage to the plants. We will have farm raised ground beef available in the market in about a week @ $4.00 per lb . The bees are all hanging out at the neighbors this week as he has several hedgerows of honeysuckle! I am so anxious for our first honey harvest of the year. Speaking of bees, as I always end up doing, when the girls are out for the day gathering nectar and pollen, they will travel about a mile or two from the hive. When they return laden with the days gathering, they carry the pollen on their legs, like saddlebags. When they return to the hive they mix it in with their own secret concoction as they are producing honey to feed the members of the hive. The honey that we harvest, which is extra that we take after the bees have plenty in their storage, is put through a filter to remove any large particles of wax or debris and put right in the containers.No heat, or additives, just raw honey. The bees keep the hive at a constant temperature of approx. 92 degrees, summer and winter, so it flows easily when removed from the honeycomb. The market will be open Sat. from 10:00am until 4:00pm. We will be picking strawberries this Sat. May 15 at 10:00 am. From our farmstead to your table, thank you for all of your support!