Pleasant Valley Farm

  (Tionesta, Pennsylvania)
Real Family Farming in Tionesta, PA
[ Member listing ]

Counting Down to Opening Day

Only 9 more days until we reopen for the year!  I'm excited and overwhelmed all at the same time.  I'm glad I was able to take 2 more days away from my day job next week, because as it is I put in almost a full day every evening after I get home.  There is so much to do!

I bottled my first homemade vinegar this week.  It's champagne vinegar, made with nothing but champagne (ok, domestic sparkling wine) a little water, mother of vinegar, and time.  It's fantastic!! I'll have a few bottles for sale and I've already started the next batch, but it will be a few months before it's ready.  I've been drying herbs in my little food dehydrator, so far I've packaged chamomile and some oregano.  I need a bigger drying space!  

We got some quail eggs and set them in the incubator last night, along with some Delaware chicken eggs from my girls here.  If all goes well, we'll have quail eggs & meat for sale by mid summer.  The Delawares will be to increase my laying flock, because those are my most productive and favorites of all the breeds we raise.

I was going to transplant some zucchini and pepper plants just now, but I see a wild turkey at the edge of the garden right now.  They are so neat to have around, I'll let him clean up some insects before I go out to plant, as I still have a few hours of daylight left. 

We still need to clean up the stand, but the fridge is plugged in and full of cheese.  Tom, Dan's father,  picked up our first order of raw milk cheese from Whispering Brook Cheese Haus, so we're set to go with that again.  New this year (for us) is a cheddar made from goat's milk and an Italian cheese with sun dried tomato chips, basil, and garlic.  We also got a lot of the Dill & Bacon cheddar which was so good we sold out of it the first day we had it last year.  We also have Longhorn (Colby), Mild Cheddar, Smoked Sharp Cheddar, JalapeƱo, and Horseradish again this year as well. So now I just need to forget it's down there so there is some left to sell!  

I've been working on updating the website page with products and prices.  A good portion of it is already live, but I'm holding off on listing the veggies yet.  I don't want to advertise things only to find they just didn't ripen in time for the first weekend.  I do try and go out to the garden nightly while I'm tending the rabbits... maybe if I just stare hard enough, I'll magically make the peas ripes or something...

I've also been working hard on getting the June e-newsletter completed.  It's almost ready to go out, hopefully I'll have the time to get that out next week.  We also participated in donating wool & hair for the oil spill, but that's a story I don't have time to type out tonight!  There is still so much to be done, and I won't get it finished if I'm blogging.  We hope to be seeing you next weekend! 

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