Pleasant Valley Farm

  (Tionesta, Pennsylvania)
Real Family Farming in Tionesta, PA
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Cultipacking and other farm adventures

I did my first fieldwork with the horses by myself!  Dan was finishing planting the hay field when I got home from work last week.  As he was sick of spending so much time up there, I got to drive the cultipacker.  It's like a big roller that presses the seeds into the ground just enough so they can sprout.  Dixie and Dolly, our Belgians, have gotten used to the rhythms of field work again this spring and were wonderful to work with. They are a mother (Dixie) and daughter (Dolly) team and both were born, raised and trained at the farm.  It's an amazing feeling to be out there working with them.  I look forward to doing more, possibly with my horse, this weekend.  It's supposed to be near 80 degrees and sunny.

Our seedlings are doing so well we'll be transplanting to larger pots this weekend.  We'll use peat pots and put them out under floating row cover when they start to outgrow these new pots.  We've done a little planting outside- spring onions, a few potatoes and Dan transplanted garlic so he could plow the garden last week.  I started to move the hay off of some of my herbs as well- the hay was starting to sprout!  This is my first year overwintering them and I am simply amazed at how well they've done.  I have so much green oregano I could make a great pasta sauce if my tomatoes were more than 2" seedlings!  The chives look great, I may have to try them on a baked potato if we grill out this weekend.  My sage seems to be coming back, as does the thyme and the lemon basil is huge!  It must not be directly related to real basil as that died at the first nip of frost last fall.

The rhubarb is well on its way up and will be ready for harvesting soon.  We have 2 great patches that produce the nicest you'll find anywhere.  I don't bake, so I have lots for sale if anyone out there is interested!!

Butchering went very well, other than running out of pepper for some of the sausage.  We let the sausage marinate in the spices for a day or two before grinding anyway, so I was able to fix it.  But I'm so happy to have a freezer full of pork again! We do have a a limited amount of extra sausage, chops and roasts for sale if anyone is interested.  Mmmm...pork chops on a charcoal grill...

 
 
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