What’s been going on!
Hope you all had and good July 4th and are managing the heat well. We spent the day with some early work before the heat set in (Betsy had to cut some flowers and I had to irrigate and attend to the turkeys) and then we hid out in the AC catching up on paperwork, reading and eating. It is the peak of our tomato season and so there are lots of not-good-enough-for-public-consumption fruits crowding our kitchen counter. Yesterday we made our first big batch of salsa for the season now that we also have serranos and red onions. Betsy is headed towards making tomato juice and for dinner we took a cue from Ben Barker and grilled some fish then laid it on top of slices of what may be the biggest Striped German bi-colored tomato of the season (slices at least 6” across) and then topped it with some salsa fresca. Do we have to go back to work today?
Speaking of tomatoes, if you haven’t already registered, our annual tomato class at A Southern Season is this Sunday. In tandem with Craig LeHoullier who is the heirloom tomato guru who introduced Cherokee Purple, Chocolate and Green to the world, amongst others. We talk tomatoes while Marilyn Markel cooks up a great three course meal using our tomatoes, wine included! Not a bad way to spend another 100 degree afternoon.
The turkeys are three weeks old and it was time to let them outside. The brooder building was designed for about 65 birds and having 83 in there, in this hot weather, makes it a bit tight. As usual we pulled one of their field shelters in front of the brooder and connected the two together with sections of chicken wire. To give them extra shade I also strung an old tarp across the gap. Down came the front opening/gang plank and they were more than happy to get out and stretch their legs and wings.
With them out in the open we finally got a chance to get a count how many guinea hens we were sent by mistake and the number is eleven. It turns out that the Barkers want a couple of them for pets and tick control over at their place. We told them that was fine but we first had to choose the right pair and give them appropriate names.
These are the Guinea Hens Confit and Fricasee next to one of the turkeys
What’s going to be at the market? Continue reading