Wednesday, October 6, 2010

Farming 101( with a little help from the Bible!) For everything there is a season and as much as I would like to claim that I can grow anything, anywhere, anytime, it just ain't so! We have had several calls this week inquiring if we had fruits and vegetables to pick, and aside from an abundance of okra, and a leftover squash and cucumber plant, the fall crops are just a smidge from being ready to harvest. The tomatoes and peppers are just setting fruit, the squash and cucumbers are just blooming, and the beans are about the size of an inchworm. We have had to replant the carrots and the beets, as it was too hot. Since the melons have been protected by the sweet potatoes, they have continued to produce, but as we are digging up the sweet potatoes, cantaloupe and honeydew will soon be a sweet memory. Thankfully the greens are finally making a show. Rocky is on his way to Arkansas to pick up the strawberry plants, so this weekend will be a swirl of planting activity. Approximately 12,000 plants will be put to bed for a winter of rest and relaxation, in preparation for an abundance of production in April. Love is in the air, that and the smell of a Buck that has had to practice a summer of celebacy. We are careful to stay upwind and heaven forbid we should touch him for any reason! He is just "deeelirious with deeelight", as he is now with his harem and he has no competition for their affections. ( remember the other buck that got the Big Head?) There are a couple of spots still open for the canning class on Oct. 19. E-mail me for more information or check the blog a couple of weeks ago posted on Sept. 23 for details. Caramel apples are now available in the market, some are just plain old big, gooey, caramel only apples and some are just plain FANCY, covered with all sorts of decadent goodies, apples. Prices are $4.00 and up.We will have pumpkins, but they are pie pumpkins, and will produce through Thanksgiving. FALL MARKET HOURS: Thurs. Fri. Sat. from noon until 4:00 pm or special appointment throughout the week. From our Farmstead to your table, thank you for all of your support!

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