and here we are!

All is busy, busy here, but everything here is going really well. I have an extraordinary farmer's tan and much more knowledge about growing food than I did three months ago.

We harvest food three days a week, the more of distributions, so when folks get their food its as fresh as possible. Harvesting usually takes the whole morning and we spend the rest of the day tending to the fields: a lot of weeding, transplanting and maintenance of the projects we did in the spring.

I have spent the weekend on the farm and had some time today for my first food preservation activities. Our stipend may be small, but we have access to an abundance of food, so it is my plan to save some for the winter. Today I blanched some greens for freezing and pickled radish. Mmmm......