The Farm Diaries June 2018

Breezy spring mornings, warm afternoons, and chilly evenings. The weather at the farm has been a little unpredictable recently but for the most part, it’s been perfect working weather. We’re harvesting a lot for the farmers market and our CSA is in full swing. This year we are supplying 70 families with weekly boxes of seasonal produce which is the most we’ve ever done! Because we’re supplying more families we’ve divided our drop off days so now we have two delivery spots.  Monday and Tuesday evenings are spent at two different pubs. We like having our pick up locations at establishments where folks can sit and stay for a beer or cup of coffee. It’s a great way to get to know everyone who is supporting our farm and it always feels great to clink glasses with folks who have been a part of our farm family for years. And as stressful as delivery days can be, we really do cherish the time off the farm. It’s amazing what a few hours away from the dirt can do for a little perspective.

Aside from being in full harvest mode, we’re  juggling the daily chores of tending to the animals, prepping the fields for more plantings, weeding, watering, and still finding time to cook and eat proper meals. I always forget how crazy the spring is and it takes a little time to fall into a good routine but I think we’re getting there.

The pigs continue to be a complete joy. These girls are very different from the ladies we raised last season but they’re a riot and have a lot of fun running around chasing each other. I feel really good about the life we’re giving them and I’m proud that we’re continuing to grow all of our food (fruit, veggies and meat) with love and respect.

This season it’s been so wonderful having a farmhand. Adam (who just so happens to be my big brother) is our first official Tumbleweed Farm employee and it’s hard to believe we used to work all those years without any outside help. We’ve been having fun in the fields with him and I can’t express how amazing it is to have an extra set of hands out here. The days are still long but having a solid crew makes a world of difference. As we say “teamwork makes the dreamwork” and that’s everything around here!

The spring produce has been really delicious this year. Radishes galore, tasty arugula, lot’s of bok choy, turnips, beets, carrots, spring garlic, herbs, lettuce, spinach, kale, collards and microgreens. Mealtime continues to be my favorite time of the day and this time of the year recipes are simple and let the produce shine.

This season our washing station is more efficient and we’re able to get one person down there pretty early on harvest days so that everyone else can keep picking. The past few years Taylor and I wouldn’t finish up harvesting/washing until dark and this year we’re finishing around 5pm! It’s the little triumphs guys!

That’s pretty much all from around the farm. But local folks, we’ll be at the Hood River Farmers market this Saturday from 9-1pm. There’s so many wonderful vendors at the market so maybe this week you can forgo the grocery store and pick up your veggies, meat, dairy, bread, fermented foods, eggs, and baked goods from the farmers and producers in your neck of the woods. I’ve got a post coming in the next few weeks about how we’re gearing up for “The Local Thirty” in September and what interesting ingredients we’ve found that are within a 200 mile radius of our home. I’ll also be sharing my 10 “cheats” that will be ingredients not grown from around  here. We’re getting excited for this challenge and I’m anxious to share our journey and to follow along with those of you who are doing it too!