August continues to be a busy farming month. It has brought out the horse drawn potato digger pulled by a four horse team, which sure saves a lot of forking by hand! We still have to gather the potatoes up on our hands and knees. I guess the next step would be to attach some sort of bagger behind the digger…We have been working around the weather and managed to get the garden weeded again and two fields of second cut hay in the barn. Ken brought out our old combine ready to harvest spelt and found the radiator had a leak. It has now been over a week while we waited for the repair job. Then Ken discovered a nut and bolt that needed to be replaced on one of the wheels. It is an odd size and he has been trying to track down a replacement. Fingers crossed that it will be found this morning and he can start the harvest. However, thunderstorms are in the forecast for this afternoon in our area. This morning the apprentices are discing in our buckwheat cover crops. Sometimes I feel like I need to just run around with a camera all day taking pictures of all the different activities that are taking place simultaneously.
Charlotte dug out an old saddle and asked if she could try riding Ned. One afternoon, Ken tried out the saddle and although Ned didn’t really object to having Ken on his back, he refused to move. (We question whether he had ever been ridden in his life before.) Charlotte then got on and with her experienced ridding confidence got him to start moving. Old Ned managed a small buck in objection, but did respond and was trotting around the front yard with Charlotte on his back before long. The joyous smile on Charlotte’s face was heart warming to see.
We have been enjoying the fruits of our labours with meals prepared by everyone on their cooking day. Jayme out did herself making two blueberry pies which were works of art. The tomatoes, melons and sweet corn continue to be a big hit. Our green beans have been out producing themselves this season and we have tired a delicious new recipe provided by CSA member Maria Drangova.
FRIED GREEN BEANS AND GARLIC
Saute four cloves of finely chopped garlic in about 3 tablespoons of olive oil until they start to turn golden brown around the edges.
Add 4 cups chopped up Green Beans. Cover and cook over medium heat for about 10 – 15 minutes stirring occasionally. Add salt to taste.
Uncover, stir and cook until the pan juices start to caramelize. Serve warm. Oh so good…
Amounts can be adjusted depending on number of servings desired.