The fire is lit in the old stove slowly warming the oven for the day. I’ve got a day of bread baking planned. My coffee is hot and the flour mill is grinding away. Morning is my favorite time of day. Once I’ve got enough flour ground for the first batch I can get started. For now I’ll steal away a few quiet moments and tell you why I love to use my home-grown, home-ground, whole wheat flour.
We have started to change seasons again. Spring and summer went faster than usual this year. I’m ready for fall though. I don’t mind the cold and appreciate the slower quieter times on the farm.
The garden harvest this year has been disappointing and mostly my fault. I should have been up there weeding and watering much more, this spring especially. We ended up reseeding almost the whole thing and even then it hasn’t been great. Our beans that should be done by now are just starting to flower, the red tomatoes are still green and the corn has tassels but I would be surprised if there was going to be any sweet corn to harvest. The farm animals might enjoy the stalks and tiny bits of corn they may find.
It took more days than I had hoped but all of the grain to be planted for the season is in the ground. You see when you plant by hand it takes a few extra hours. When you add children to the task those extra hours get spread out over extra days. Little by little we got it done though.
The original wheat field was planted first. I used a small handheld broadcaster. Mike followed me with a fifty pound bag of seed, refilling my seeder every pass, all the while asking “Are you walking in a straight line? It doesn’t look like it.” (sigh) Once I had it all seeded he used took the drag, the four-wheeler and one kid riding at a time they smoothed the whole thing.