24/10/2024
As always, there is a lot going on at the farm.
We haven’t mentioned the poly tunnels for a while as we don’t sell any of our produce but we still have one tunnel pumping.
We are a little over cauliflower and okonomiyaki and other cabbage related dishes. However, last night I cooked wedges with just fennel seeds, salt, pepper and olive oil and made a yoghurt and lemon dressing and it was delicious. Tony was looking for the protein but we’re still alive today- who would have thought 🤔
The tomatoes have their first fruit and I’m hoping they will be ripe just before Christmas. I finally clipped the cucumbers to the support as they have decided it’s time to go crazy.
I’ve also planted radicchio, celeriac, chard, jalapenos, a few other chili varieties and of course lettuce and spring onions. I wish I had a smidge more room for some bush beans but a fair bit of space is still planted with broccoli and cabbage 🤣 I still get such a buzz picking and eating what we grow.
We also brought in the cattle to tag and do a proper calf count. 29 so far. There a few stragglers but not many. They are looking fab. We’re really grateful for the 25mls a week or so ago as things had really started to dry out. It’s incredible how quickly the paddocks have responded. I’d like a little more but I’ll take what we get.
Our little gluten free bread business, is going great guns so we’ve pressed pause on farm events until after the crazy season.
Warm wishes,
Megan & Tony
