full days and chilly nights

I haven’t posted in a few days, it’s been very busy here on the farm, but I will try and catch up on what’s been going on!

Above: the melons coming up with a shoot of oat, we broke the oat stalks today so that the melon takes over the block and root structure.
Above: Sam mulching the alliums (onions and leeks) with leaves from last fall!

Saturday: It was a rainy morning and Sam, Stacy, and I, with the help of little Flora did some planting in the greenhouse.

Monday:  With the full team, Briis, Aaron, Stacy, Sam, John, Flora and I, we planted Brassica’s; kale, cabbage, and pac choi, and covered them with remay.  In the afternoon we planted more alliums, making it three full beds.

Monday Night we had our first workshop, after our delicious chili dinner made by Stacy, and some tea and strawberry rhubarb crisp, John talked about soil.  It’s interesting to learn more about the scientific side of farming, especially since I didn’t have a very heavy load of science classes in college.  It gives me a much deeper understanding of everything here and everything that goes into it.   I especially enjoyed the sections about the history of soil science and definitely have a few new additions to my reading list.

Tuesday morning we woke up to frost on the ground.  Some plants were affected, mostly flowers that were getting ahead with all the warm weather.  We spent most of the day transplanting perrenials and putting annuals into the former children’s garden, which will now be a flower garden.  We also did some lasagna mulching on the area the pigs were originally to prepare it for a stand of sunflowers!  Lasagna mulching is: a layer of cardboard, compost, than mulch!

Wednesday:  We mulched the alliums with leaves, to keep the weeds away.  Alliums are pretty intolerant to competition and we could get the leaves nice and close to the plants.  In the afternoon Sam and I did some more greenhouse work.  We seeded basill, lettuce, kale, kohlrabi, and some ornamental corn.
And for dessert we made rhubarb cake and strawberry custard…farm life sure tastes great![

This is the recipe from my friend Emily Dahl, she’s the best!  Thanks Em!

{This is actually my mom’s recipe…mmm it’s the best.

Rhubarb Cake

1/2 cup oil, margarine, or butter
1 1/3 cup brown sugar
1 tsp vanilla
1 egg
1 cup buttermilk
2 cup flour (white, wheat, or mixture)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 cups rhubarb – chopped

Cream butter, sugar, and vanilla. Add egg and buttermilk. Mix together dry ingredients and then add the butter/egg/milk mixture. Finally mix in the rhubarb.

Bake in a 9 x 12 pan at 350 degrees for about 30 minutes.

(I like to sprinkle a little extra cinnamon and brown sugar on top before baking )}


2 thoughts on “full days and chilly nights

  1. We made your delicious rhubarb cake today to celebrate the solstice. We made a strawberry frosting for it from our very first strawberry harvest. Thanks for the recipe….it’s a keeper for sure!

    • So glad you liked it! Strawberry frosting sounds amazing! Do you have a recipe for that? Congratulations on your first strawberries! So exciting, sounds like we’re just a week ahead of you!

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