Here we are again.
Right now our production is limited to what we can spare, which is mostly eggs. The layers are contributing about 1.5 dozen a day, with a miscellany of yoke and shell issues. (Yesterday mom made pasta with a double-yolk egg and one of the hens laid a membrane-wrapped egg white. No shell. No yolk.) Eventually we hope to have fresh produce not only for ourselves* but for those interested in sustainable, organic (abet uncertified), oft-heirloom and above all DELICIOUS offerings-of-the-garden. I'm still trying to convince The Managers (ne Parents) to get milk goats or a heritage breed of cow for milk and meat. Dad (or Whitt, or Chef Ledford) will have some beautiful woodwork to offer after the summer work season, and hopefully will be able to offer some cooking classes in the near future. The sisters plan to eventually sell their products: artwork, clever crafts, and essential tools of life....
But for now, we're eggs and apartment rentals. For the record, the chickens incontrovertibly came first here.
- Lil
*78 quart jars of whole Romas have been canned
I forget how many jars of sauce, sauerkraut, dillybeans
endless bags of green beans are in the freezer, nestling with peaches
Heirloom tomatoes are being dried and frozen, apples too
We have enough pesto to float a pasta battleship.
