Farm Chores

It is not so bad waking up on the farm, I walked into John and Lissa's house and this is what was sitting on the table.  To large ripe tomatoes and small bouquet of lilies; we will be using those tomatoes on BLT's for lunch today to celebrate the kick off of BACON MONTH!  I am not sure I have had the chance to express how much I love bacon, its salty and bad for you and I will have seconds!!!

Before lunch there is weeding to be done; each garden needs a little work here and there but between the three of us we are surprisingly keeping on top of the weeds.  There is a wedding here this weekend so this past week has been a lot of cleaning, weeding, dead-heading the flower gardens, mowing, etc.
The pea rows in the outdoor garden are starting to really slow down, when they start to yellow. We will  pick a few more times, the peas we pick will be blanched, bagged and frozen for the winter.  I will be pulling these pea plants out at the beginning of next week.

Even though the rain is helping all the vegetables grow it is also helping the weeds grow.  We have not used the small green house for a few months and when I went in there yesterday, it was totally taken over with weeds.  We will not need this greenhouse for the rest of the season so we will wait to clean it all out until this fall.

Only two of the pumpkin seeds I planted germinated.  These pumpkins are a small variety, so there will be plenty of the little guys in October.  

We have an unbelievable amount of summer squash.  Summer squash is an awesome vegetable and it is very versatile.  With a pretty mild flavor it can take on any flavor you put with it.  Similar to tofu it can be meaty enough to replace meat and creamy enough to use for a dip.  Since we have so much, I have been toying with some creative ways to cook and/or use the squash.  It has an interesting texture and I think I can come up with some fun dips/spreads. I am thinking roasted garlic, sun-dried tomato, chipotle, and maybe even a squash pesto.  Christy and I will be doing some experimenting so check the blog to see what we come up with.

The dill is starting to head, this means we can start pickling.  We are a little too busy to start right now but seeing all this dill has got me anxious to get started.