Weekly blog posts and recipes took a hiatus for a couple weeks, and we’ll be easing back into it slowly (:
Last week, Eric had the opportunity to work with Dropstone Outfitting, working as a guide for their “Natural History of the Scapegoat” tour. (If you’re not familiar, check them out at http://dropstoneoutfitting.com.) It’s an incredible opportunity to get back to our backcountry roots, but it sure was a lot of work while he was away!
Over 1,300 linear feet of GARLIC forked, pulled and trucked out of the field.
88 ft of tomato trellis strung
100 of the very first tomatoes picked
15 marauding piglets collected and contained from terrorizing the garden
1 cow milked, twice daily
Wallows made, pigs fed and watered
Chickens moved to fresh pasture and 20 dozen eggs collected
200 lbs. of summer squash picked and packed
Kale collected, cabbage corralled, weeds attacked
Red beers drank, spirits lifted, and load after load of salad mix harvested, rinsed and spun dry
And starting this week, we’ll be back in the kitchen with more of our farmer favorites.