We made it to April!
I swear, this felt like the winter-that-wouldn’t-end.
And we’re still not out of the woods, because there’s a chance of snow tomorrow with big wind gusts.
Here though, we’re working on garden plans, meat animal plans and building plans.
3 of my 4 large straw bales are in place and ready for conditioning.
Those will get the vining plants…cucumbers, pumpkins, zucchini and maybe a type of winter squash, like butternut or acorn or something…haven’t decided 100% yet.
That’s going to leave the garden for tomatoes, peppers, carrots, beans, peas, lettuce, onions, spinach and beets.
I try to grow a lot of the things we eat the most.
I don’t grow a huge variety of things, but I’m always willing to try new things, if the family will eat them.
Even with as much land as we have, there isn’t space for things that we’re not going to eat (or can’t be fed to animals).
Yesterday I ordered 36 tomato plants, to go with the 40 pots I planted with seeds.
I also ordered a grape vine.
Friends are going to split their strawberries this year and I’m lucky enough to benefit from that…mmmm!! I’d love to have my own huge strawberry patch!
Definitely something to work towards. I definitely have the land for it!
Pepper seeds are starting to pop up.
Slowly, but still coming up.
Hubby cleaned out and fixed up the large brooder in the garage a few weeks ago, so we’re ready for chicks at the end of this month.
We’ll be getting 20 eggies to eventually replace the hens we have now, and 50 meat chicks.
If all goes well, and everyone grows well, that’s a lot of food for the freezer.
We had some issues last year, and we’ve worked to correct them, so to cut our losses.
Even though we’re raising the meaties for food, it is our duty to make sure we’re doing so in the very best way possible, so that they are happy, healthy birds until their last day.
Happy food tastes better!
Canning has begun for the year, with 14 pints of dried chickpeas done yesterday.
Next week I’ll send Hubby to the mushroom plant and do those again. Didn’t take us long to eat the jars I did after Christmas.
No joke, we love mushrooms here!
And sunrise is coming so much sooner.
I’m loving the earlier days, and later evenings.
I’m feeling ready (almost) for the growing season.
Excited to get my hands in the dirt.
Longing for harvests to line the shelves with food for next winter.
Because winter is always coming.
As the days grow longer, the night temperatures are slowly rising to above 0*C.
When we have at least a week of above 0* overnight, then I can put my Cookie back into maceration to finish the last little bits that need to be done.
I hope she will be done in time for the fall, so I can work on the travel photo series I have planned for her. ❤