Since our last harvest before the New Year, we’ve received between six and seven inches of rain — and since the beginning of the rain season we’ve received roughly 275% of what we’d expect this time of year. That’s a staggering amount by any measure, and while we’re grateful not to have lost more trees, the farm has officially entered a deep mud era. Our steps squelch and slide, and tire traction is a great triumph!
Our main focus this week has been the pigs. Their paddock got especially wet and soft in a shaded space, so we’ve been hauling in mulch to give them dry bedding and a break from the muck. We’re also working on stringing up a new paddock in a sunnier, drier spot using mobile, high-visibility shock wire — easier for them to see, easier for us to move, and hopefully a better setup while the ground recovers.
There’s no shortage of work waiting for us in the garden. Plenty of beds need to be turned over and planted, but the tractor is parked for now. Wet soil doesn’t forgive impatience, and we’ve completely shut off all irrigation in the garden for at least the next two weeks. Nature’s got that covered.
On a lighter note, we finally made contact with one of the birds that’s been hanging around near the office. We had a hard time getting introductions in the garden until we moved the Bird Buddy camera down to ground level — apparently, eye contact matters. It was nice to finally meet a neighbor we’ve been watching for weeks.
The beets are coming in beautifully, and the fava beans we planted as a cover crop are starting to flower. Favas have a neat trick of pulling nitrogen from the air and storing it in little nodules on their roots. Once they’re done, we’ll till them back into the soil, feeding the next crops naturally, without synthetic fertilizer. It’s quiet work, slow work — but it pays off, and it’s chemical-free!
We also celebrated as we harvested the first lettuce that was planted with the vacuum seeder Jeremy engineered!
For now, we’re letting the ground dry, keeping the animals comfortable, and taking the long view. January has its own pace, and this year, it’s muddy, but not disastrous… yet.
This Week’s Farm Box
Storage Tips
Roots: Carrots → Fridge crisper, loosely bagged. Remove tops if attached.
Greens: Buttercrisp, lettuce mix, pak choy, Swiss chard → Wrap in a towel and store in a bag in the fridge. Use more tender greens earlier in the week.
Herbs: Parsley → Trim ends and store upright in a jar with a little water, loosely covered.
Fruit / Citrus: Lemons, oranges → Counter for a few days, or refrigerate for longer storage
Squash: Spaghetti squash → Store whole at room temperature. Once cut, wrap and refrigerate.
Alliums: Shallots → Cool, dry place with airflow. Once cut, refrigerate.
Other: Fennel, cauliflower, cabbage → Fridge crisper, loosely bagged.
