Thursday, July 10, 2014

We're coming!

Say both the squash, and this farmer about this year's CSA offerings (see updated info under the tabs above! We're excited!), the latter of whom has been very derelict about communicating here since she was helping with syruping in the spring...oops!  

In some kind of irony, I think it was because there was so much I wanted to share on this blog that I got a little bogged down with just where to start, and maybe precisely how to express the jumble of agrarian thoughts and farm updates rattling around upstairs in some kind of coherent way (and also not letting things tumble out that were perhaps best left in my head), I just...didn't.

I've noted before that this something I'm still figuring out - what balance of more actually personal musings and  reflections on the joys and challenges of this vegetable-filled life to chronicle (however sporadically - though I would like to change that too), alongside of straightforward stories from garden and kitchen.  Although, being truthful, it's really the challenges that are the chronic problem - I'm quite happy to babble about everything that goes well and fills me with a very deep and genuine gratitude, which really is a lot (I'm not a complete Debbie Downer, really!), even if it doesn't always make a post.  But worry not, there are many positive posts to be posted!

What's harder to gauge is how much of the messy, difficult side of working to get this little farm really rooted and growing towards sustainability, the things that I really struggle with, and spend endless hours likely over-thinking, my shortcomings, experiences that are really trying, and the hard lessons learned - how much of this should go in this space?  The reality is that these kinds of things are often what I'm naturally drawn to write about, as writing has always helped me work them through, and these bigger experiences and realities put all the day-to-day practicalities of hoeing beans and nurturing the perfect ripe, juicy tomato in important context.

And the past two years there just seems to have been a good and honest serving of messy on my plate at times (much of which I heaped on there myself, intentionally or not).  And I guess I feel to exclude it all would be to leave something out that's just as important overall as recounting the produce producing triumphs or more innocuous mentions of struggles with weed pressure and the odd loss of plants to powdery vs downy mildew.  But then I think of that quote about making sausages (how "it is better not to see them being made"), and wonder if it should't apply? 

I'm going to keep thinking about this - but will report that the garden did indeed move again this spring as many of you knew it would (wow, last year was tough, and gosh darn it, moving even a small farm twice is emotionally draining, even when it's the path you have or need to take).  We're in a lovely spot for this season, working hard to get to know a new field and farm!  This farmer has always been fortunate to find kindness and generosity in so many people, helping in so many different ways, and this continues this year absolutely, which is amazing!  

After a late start in a slow spring, the garden feels lately like it's turning a corner and things are coming along nicely now, with all the well-timed rain and some good sunshine in between (though the garden is sopping wet at the moment after a good 2 inches of rain earlier in the that could stop for awhile now).  :O)  Unfortunately this year, there seems to be much higher pest pressure from some hungry, hungry insects...but there are a lot of days of growing left, so I'm holding onto optimism that the long-season crops set-back earlier in the spring will get going now that the days are long, the air warm, the soil amended, and the critters discouraged.  I'm onto you now, my tiny foes, so move on out, ya hear?!  

That's all for now....but there will be much more to come!  In the meantime, any and all are welcome to come out to the garden...for a little bit of working if you're so inclined or just a visit.


No comments: