Satina Potatoes, Yellow Beans, Cucumber, Broccoli, Beets, Onion, Carrots, Zucchini or Patty Pans, Lettuce & Garlic
August is a more relaxed month in the garden, as we do not have any more transplanting to do and the plants are established so we do not have to worry about the weeds taking over. Once the hot weather hits you know the weeds you pull will actually die, and very few new ones will come up. There is lots of harvesting to be done, but that is a welcome change from weeding.
Turkeys are much more interesting animals than one would expect. They are fascinated by everything that moves, and troop along as a group following whatever goes by. They stretch out their wings, line up and chirp when the sprinkler passes over their pen, and will sit in the spray whenever Adam turns on the hose to fill their water.
They have escaped their pen three times in two days, and twice the fence was still standing when we went to chase them back. We are starting to think they are simply pushing it over on their quest for grasshoppers, and then it springs back into place. This morning I could hear their chirping coming from the wrong side of the meadow. When I looked out the window all thirty of them were following the milk cow around the field while she grazed. Later, after our coffee was finished and we went outside to start chores the turkeys strolling nonchalantly up to our front door. Miesha, the guard dog, was sound asleep under a tree that is two feet from our overhead bunk as the turkeys surrounded her. Adam took off yelling and clapping in his sock feet to scare them away. What is it with the birds all want to live under our trailer?
By the way, if anyone is interested in a turkey for Thanksgiving or Christmas, we are selling them for $3.50 a pound. You can call or email myself or Adam to reserve as many as you wish. They will be ready for Thanksgiving, and we will contact people with the pickup details.
Adam is also raising another batch of chickens that will be ready in October too. Chickens are $3.75 a pound and you can contact us to place an order. If you would like one sooner please let me know, we have some from the spring batch that are still available. Yum YumJ
Farm day was a success. We had about twenty people come to the farm and everyone was very interested and inquisitive. J
Not Your Mother’s Beans
½ c nuts of your choice
3-4 c water
1 lb beans, tipped and tailed
1 large shallot, peeled and minced
¼ c raspberry or balsamic vinegar
¼ c olive oil
2 Tbsp chopped fresh parsley, basil, or chervil
Salt and pepper to taste
Toast nuts for about 10 minutes until golden brown. While the nuts are toasting bring the water to a boil in a small sauce pan, ease the beans into the boiling water and cook for 3 – 6 minutes, until they are just tender. Combine shallots, vinegar, oil, and herb of your choice in a medium bowl. Drain the beans thoroughly and ad to the bowl, tossing with the dressing. Stir in the nuts, salt and pepper to taste. Serve warm or chill for 20 minutes.
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