Rain, rain, stay away. Come again another day. Papa wants to hay today.
By Friday night we had the first cuttings bales of fresh hay in the loft. I think this was the first year nothing broke and we didn’t have the worry of rain. I should probably write that down because who knows if we will ever be so lucky again. I guess I am jumping the gun a little bit; the hay on dad’s fields still needs to be put up and the sky is looking pretty dark.
Personally, I love haying season. As with anything there are some not so great parts but I do my best to overlook those. Things like a million cuts on my forearms from the scratching hay, the constant heavy lifting in the summer heat, the chaff that clings to sweat and itches and the sneezing and snot. Yeah, haying isn’t always pretty, easy or comfortable. All that aside, it’s great. (Yes, I know, I probably am outnumbered everyone to one on this.)
I feel like this should be a post talking in metaphors about how I need to take a year to “weed the garden” and simplify my life or minimalize the amount of stuff in my home. It’s a good thought and both would be beneficial, but not this time. I literally need to weed the garden.
Its official, I’m not planting a garden this year. All of my seeds will remain neatly sorted in their packets and in a zip-lock bag until next year. How depressing. A ton of vegetables, herbs and flowers and all their beautiful potential sitting quietly under my desk.
“Know your food, know your farmers and know your kitchen.” It’s a quote from Joel Salatin that has been floating around social media for a while now. I do agree with it but what about know your baker? You probably should; especially when your baker is a farmer too! How handy is that?! Grown your grain and bake them too… or something like that.
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.