Well, similarly to a couple of weeks ago, I spent most of my time this week in the kitchen processing our summer harvest from the garden before we get freezing temps here in the mountains.
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It is the time of year where activity on the farm is simultaneously speeding up and slowing down. Peak harvest in the garden is beginning to slow down and we are making plans to transition to fall crops.
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Well friends, we finally did it! We conquered the pressure canner and now that we have used it successfully and have worked through our fears, I think I am finally ready to dive into our pressure canner debacle and how we overcame it.
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The cool breeze of fall edged its way onto the farm this week. While the days have been almost excruciatingly hot here this week, with no rain, and hardly a cloudy day in sight, the nights have been exactly the opposite.
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As I sit here on my bed starting to write this week’s farm journal, I keep getting whiffs of sheep. Yeah, it sounds pretty weird and that’s because it is, but, if any of you have ever spent time around sheep, then you know the smell I am talking about.
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It was 7:45 pm last night when I finally remembered to write the farm journal post for today. Whew! It was like I woke up yesterday morning and fast forwarded 13 hours.
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This week was another eventful one for us on the farm because we butchered our first lamb. Like most things in our life right now, this decision was made suddenly for us when the lamb started to look like he wanted to make moves on some of our maturing ewes.
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It has been a hot and dry summer so far here in the northern mountains of Colorado. I know that many parts of Colorado are facing severe drought, and although it is definitely greener here than it is in the rest of the state, the ground is rock hard and the wind and heat have been unrelenting since mid-June.
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We have a new addition on the farm this week! Meet, Willa, the newest addition to our “farmily” and our resident livestock guardian dog.
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You’d think with the amount of carpentry going on around the farmstead this week that Jack and I are full-time contractors. We have been spending the past several days, nearly from sun-up to dinner time, working on building new infrastructure for the farm.
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