Broody Hen, Volunteers, & Rabbits

That’s our poor little broody hen with no feathers on her head

We finally have a broody hen. And of course it had to be our lowest-on-the-totem-pole hen. Sheesh. It means we’re going to have to rig the barn in a way to separate her from everyone else. It looks like we’re probably going to keep her in the food storage area and then fence off that corner of the livestock yard. I’d hate to see a goat-trampled chick.

I really prefer going the broody hen route when raising chicks. First off, it saves us a TON of time dealing with chicks. It helps us with our energy bill too as we don’t have to run a heat lamp 24/7 for a couple of weeks. It also helps introduce the new chicks to the rest of the flock because mom will help protect them. Bonus is that we won’t get attached to them.

It also means that the Wyandottes’ time are coming to an end. As you can see from my little broody hen, the Wyandottes have given her quite a haircut. Trust me, she’s not the only one that they’ve decided to give haircuts to.

I decided after Wednesday’s post that I’d add a few photos of what our squash volunteers are up to.We are getting our just desserts after our lack luster squash harvest (of only 1 small squash) last year.

That is just one single squash plant.
Squash and Sunflowers
This plant popped up with the peas

What else are we up to? Saturday afternoon we’re getting our first breeding pair of Californian Rabbits. Tom’s been working furiously on the new rabbit hutch, which he randomly started last weekend on a whim. So far it’s looking pretty good. It’s still missing part of it’s sidewalls, roof and the mesh on some of the doors.

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Thursday in the City- Meal Planning II (Organizing)


Printable Planner Pages, originally uploaded by wildolive.

Feed ME weekly meal planner, originally uploaded by LobotoME.

Lists.  The necessary evil of meal planning.   I don’t know what it is, but I have gotten into a funk and can’t quite get myself planning my weekly meals.  It has been boring and wasteful with out them.  I end up eating rice pasta because I don’t have anything to cook or I make multiple trips to the little organic market down the street.  So, I MUST get out of my funk to bring some helpful tips to all of you!

I went online a few months ago and found some really helpful charts for meal planning. These two are my favorites.   I also included some other charts from Flickr.  (If you click on those photos, there is usually a link to where to get more info.)

Do you have great meal planning organizational ideas?  Take a pic and add something to our Dog Island Farm Reader Pool here on Flickr.

Weekly Meal Planner Template
Click here to download pdf.
Source:  Tim Foreman at DIY Planner

Recipe Jotter 
Click here to download pdf.
Source:  Will H. Parker at DIY Planner


Meal Plan with Shopping List Area





Source:  
Meal Plan pg. 1, originally uploaded by mealplanwithconnie.

Meal Plan pg. 2, originally uploaded by mealplanwithconnie.


Meal Planner with Shopping List






Google Calender

originally uploaded by aMichiganMom.




Meal Planner and Grocery List

originally uploaded by ThreeBySea.


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Jack and the Beanstalk or Things Learned

I’m seriously starting to feel like Jack. This year’s bean trellises were put in at around 10′ high. We thought that would be plenty of space. It apparently isn’t. So now they are producing quite heavily. I think I may have planted too many. For the last three days I’ve been picking about a pound a day. But of course, I can only reach so high. Tom can only reach so high. I think we’ll need to bust out the step ladder to reach the top.

I’ve said it before and I’ll say it again. I have been taken aback this year by our garden’s productivity. I think a large part of that is due to all of last year’s failures from the well water problem. Besides the well, last year was definitely a learning curve for us. It still is. So here are some of the things I’ve learned.

1. Beans grow faster and taller than corn! We planted our beans and corn at the same time in the same beds. Some of the sweet corn never stood a chance. The Indian corn, however, seems to be ok. But I think that’s only because the Indian corn grows to about 10′ tall.

2. Volunteers will always outshine the “planned” plants. So far this seems to read true every year. The last two years it was tomatoes. This year it’s squash. Our volunteer squash have set out for world domination.

3. Watermelons here really do need to have black plastic under them to heat them up more. It just doesn’t get warm enough here for them.

4. Not spraying for bugs seems to work out better than even spraying with organic pesticides.

5. More sun for the sun lovers! Next year the corn and squash will be moved to a warmer spot.

6. Pick one variety and stick with it. Do we really need 3 varieties of corn when 1 that is dual purpose (Bloody Butcher) will work just fine? Do we really need pumpkins? We don’t eat them and we never get around to carving them for Halloween. So next year we’ll just do zucchini so we don’t have to deal with cross pollination.

7. I need to pay better attention to my layout. This year I placed the cucumbers almost in the exact same spot they were in last year. Fortunately it hasn’t caused a pest problem yet.

8. Put compost down in the Fall, not the Spring. Bad things will happen if you don’t!

9. Plant onions and leeks in the Spring, not the Fall. Otherwise they bolt prematurely. Garlic, however, seems fine planted in the Fall.

10. Don’t wait to long to harvest parsnips or they start to get pithy and taste gross.

As the season wears on, I will have more lessons learned, so stay tuned!

I know Wednesday is usually my harvest day, but reality has set in and the list is starting to get unwieldy. Instead I’ll just be updating the sidebar totals weekly to reflect our savings and expenditures. At the end of each year I’ll do a rundown of what exactly we harvested and how much.

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Saturday Farm Diary – From Live Swine to Dinner Divine.

*************Warning: Graphic Images ****************

Well I might as well write something, since my name is on the blogger list. Hello to all and thank you for taking the time to read this.

So it all started when Rachel (my wife) and I decided to throw a little BBQ for some family and friends. It was going to be small, but we invited a whole lot of people. So we could of just went to the store and bought a mess of Hot Dogs and Burgers. And then we thought about that, and we just don’t do things that way. We decided to roast a whole hog on a backyard spit. There’s nothing like roasting whole animals in the comfort of your own backyard with cold beer and lots of fire.

Getting the pig wasn’t as hard as I thought. I did a little asking around at work and one our customers put me in contact with a guy in Napa. That’s right there are pig farmers in the Napa Valley. So I called this guy and he was really nice over the phone. I went over to his house, which is on a vineyard. We meet and right away he took me down to his pig barn. This guy had all kinds of pigs. Come to find out that he raises pigs for the 4-H in Napa, and also for slaughter. When I first saw the pig I thought it was about 80 to 90 lbs. Boy was I wrong, when all was said and done she ended up being around 120 lbs dressed. So after about an hour I bought the Pig for $150.00, and was going to come back in five days to pick it up. Before I left he gave me the phone number for another guy in American Canyon so I could have the pig slaughtered.

Five days had gone by and it was time to pick up Cracklin’s…that’s right we named the pig Cracklin’s. I drove to Napa and picked her up in the back of my truck. I then drove to American Canyon in the industrial area down by the Napa river. I pull in and this place looks like something out of the Texas Chainsaw Massacre. So I start looking for this guy. I finally found him and we got the pig off the truck. Then he pushed the pig though a chute so the pig could not turn around. We walked into the slaughter house and he got ready. I thought I was going to be nervous, but I wasn’t. I’m not going to get onto details, but it was very humane. The pig was not stressed at all, nor was she afraid. After about half an hour he was done. We wrap it in plastic and I was off.

When I got home the first thing I did was to thank Cracklin’s for her life and put her in a brine for a couple of days. The night before the BBQ we took her out of the brine so she could relax and come to ambient temperature. Around 9 or 10 p.m. we got things going. Trying to get the thing on the spit was a job in and of itself. It took us, Rachel and myself, three times to get her balanced right on the spit. So by 1 a.m. we start the fire. I was up all night putting the coals on the fire. I did catch a nap here and there. Everything was going pretty well until the last hour or so. See when cooking pork you have to get the meat to around 155 to 165 degrees. At this point most of the guests had arrived, and they where hungry for some pig. The pig started to flop around on the spit like it was going to fall off, which is a good thing, but the butt end was not cooked all the way thought. After about an hour or so it was ready. We pulled her off the fire and started to tear into her. You would think after being up all night that I wouldn’t want to do anything with eating it. But let me tell you that it was so good that I would roast a pig a month if I could.


The whole experiences was a good and one that I would do again. This is just one step closer to being self sufficient. The next step would be to raise the pig ourselves. That way we would be able to do it from little piglet to the dinner plate. And I just want to say that I could not have done this without my beautiful wife Rachel.

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The Seed Bank

Not this past weekend, but the weekend before was my birthday. Tom asked me what I wanted to do and the answer was simple, though kind of odd. I wanted to go to the 1 year anniversary celebration of the Seed Bank in Petaluma, CA. The Seed Bank is run by Baker Creek Heirlooms. It’s located on a prominant corner in Downtown Petaluma in the historic Sonoma County National Bank Building.

I love this store. Every time I’m in Petaluma or passing by I have to go in and see what goodies I can buy. Sometimes I just make trips specifically to go there. If I don’t need seeds I check out the other products they have and usually walk out with something. Why do I love it so much? Because it’s really the only place I know of that sells 100% heirloom/open pollinated seeds that are not sourced from a company that sells GMOs or is owned by Monsanto. And let us not forget that their catalog is PURE eye candy…or as we like to call it…seed porn. They by far have the most beautiful catalog that could qualify as a book.

I have a love affair with heirlooms. They come in so many different shapes, colors, sizes and flavors. For example, I’ve grown white and orange fleshed varieties of watermelons. Neither taste anything like the seedless balls of red sugar water you get from the grocery store. They actually have a distinct flavor – they taste like actual watermelons!

Ok, back to the Seed Bank. When we arrived we were greeted by Straus Family Creamery giving out samples of their now “GMO free” ice cream. Oh yum! They had a Dutch Chocolate and Coffee flavors. Of course I had to try both. Both were excellent! They had some vendors there along with authors. I got to briefly chat with Pam Peirce, author of  Golden Gate Gardening: The Complete Guide to Year-Round Food Gardening in the San Francisco Bay Area and Coastal California about my nemesis, Bindweed and perused her other book Wildly Successful Plants: Northern California. There was another woman there that was taking handmade bar soap and felting wool over them to create their own little “washcloth.” I thought this was a brilliant idea. She said that the soap actually lasts a lot longer this way too.

As for food…wow! Angelo of Angelo’s Meats was there sharing samples of his Italian Salsa, Italian Garlic Mustard, and Italian BBQ sauce, all served up with his homemade focaccia bread. We got to chat with the man himself, an Italian with a thick accent and a twinkle in his eye. Even after 30 years in Sonoma County he still has so much passion about what he does!  We took home a jar of his mustard (which Tom particularly likes because it doesn’t have horseradish in it).

To end our visit we saw a showing of “Nourish: Food + Community.” It was a rather short 30 min film narrated by Cameron Diaz. In all honesty, I probably wouldn’t watch it again. If you’ve seen any documentaries on food issues, this would be very redudant. It’s really too short to get into any depth either.

All in all it was a great time spent. And to keep up tradition I walked out with two books and two packets of seeds.

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Thursday in the City- Just Enough

This week, I went to hear author Azby Brown discuss his latest book, Just Enough at The Green Arcade. I went in to the book reading thinking it was about modern Japan but actually found that it was about traditional Japan, specifically during the Edo Period.  This was an urban setting with over a million people in the city area. It wasn’t so much what they were doing that was interesting to me, but more of the mentality of the people, like there was no other way to do it.  I guess that goes hand in hand though.

The Edo Approach, as Brown referred to it, was one of sustainability.  Being an island nation and closed off, the city and culture was somewhat isolated.  Collecting and sharing information was common practice.  For example, tree censuses were taken; creating an inventory for ships, temples, etc.  When the wood was needed, that is when the tree would be cut.  If I am transcribing my notes correctly, there is a Shinto saying something like, people are just a small part of everything and knowing how to avoid excess is value.  (I believe the zen translation ” I know what just enough is” is on the cover of the book).  Brown described his initial experience of going to Japan to work with the last great Japanese wood worker.  He told the story of a piece of wood that was 1000 years old, turned into a piece of a temple, also many many years old.  The carpenter had explained to him that people criticize it taking 20 years to construct a building, but when it spans the time of thousands of years…

During the Edo period, buildings were not put together with nails or fasteners.  They used a the tongue in groove so that the entire building can be taken apart and the resources can move on to new uses:  ceder shingles become fuel, tiles become ornament, copper gutters are reused, iron is melted down, boards are reused, plaster is crushed and put back into the earth.  The entire building can be taken down and reused. The author stated that it is this behavioral wisdom or characteristic that made the system work.

This idea of time and buildings and resources is something that always occupied me   while in design school.  With all that we have now, why do we build the quickest, cheapest buildings that don’t last, tear down the old ones and put them in landfills?  I was devastated when my home town city decided to tear down an old brewery (one of the first in the country).  It was this beautiful brick building.   I went to the city and asked to please at least reuse the bricks (you can not quarry clay like that anymore), sell them, give them away, anything.  They refused!  It all went to a landfill.  I watched the whole process with total dismay. It is the most sustainable and sufficient to use what we have already built.  They didn’t even reuse the lot.  New growth is going up on the wetlands.

Reusing things during the Edo period created a material economy, part of the urban economy.  There were whole traditions of crockery repair, umbrella repair (to reuse or sell the wax paper to meat packers), and used clothes peddlers.  It was fashionable to get something used before buying something new and you didn’t throw things out.  There is no real waste.

During this period, they had public bath houses were you would get one bucket of hot water to wash with before getting into the public bathtub, they collected  human waste in buckets and it was sold to farmers, wood was only allowed to be collected when it fell to the ground. Rice, the main crop, was used entirely: hulls were composted, ash was fuel, straw was turned into general goods. (It was common that every household had a master weaver).

This idea of time:materials is absent in a lot of thinking today. We don’t look at where something came from or where it ends up.   Our water?  How often do you think about a dried up pen before chucking it in the garbage?  How long something should take to build and how long it should last?  My grandparents furniture and appliances were made to last.  I am lucky if I can afford a rug that makes it year without unraveling or a shelf that will withstand moving to another apartment. I cant even find a use for them when they do fall apart. Everything is disposable.  The sidewalks are always littered with cheap furniture and other things.  Even recycling is limited in what it can be made into.   (For more reading- Brown referenced the book “Cradle to Cradle” several times and the embodiment of energy in an item, the energy used to create a product and it’s total life cycle.)

I think it is interesting that during the Edo Period, they were so mindful with what they had even though they didn’t have to.   Was it foresight?  Is it because they were on an island?  San Francisco is trying to implement a Zero Waste Policy.  We have to compost and recycle.  Most of my large household purchases this year have been used.  Even my smaller ones, like books.  I didn’t have to, but I wanted to .

Looking for quality used goods:

Cookin’-  Used kitchen wares
Leftovers- Used home furnishings
Refried Cycle- Vintage bikes
SwapSF- Swap clothes and books
Freecylce- Give away to someone who wants it
Craigslist- Sell or give away
Flea markets
Yard sales

“Just Enough” is a very interesting look into another time period and how they treated the resources they had.    The illustrations are wonderful and worth a look at.  Check them out here.

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Wednesday’s Harvest

Baby Cucumbers

This has been a rather productive week here on Dog Island. The summer veggies are starting to roll in. The biggest harvest this week was our very first harvest of cucumbers. We had been keeping an eye on them, but as anyone who has grown cukes will know, they are sneaky and can get out of hand easily. So it looks like pickle-making season is finally upon us. Funny thing as we haven’t finished last year’s pickles. Also this week we harvested our first couple of Serrano Tampequino Peppers, some carrots, parsnips, onions, garlic and of course, let’s not forget…zucchini! As an added bonus, our bee guy dropped off another super today.

Onions =  .6 lb @ $1.99/lb = $1.18 Savings
Cucumbers = 8.65 lb @ $2.15/lb =  $18.60 Savings
Zucchini = 7.82 lb @ $3.18/lb = $24.87 Savings
Garlic =  1 @ $1.00/ea = $1.00 Savings
Parsnips = 1.75 lb @ $2.99/lb = $5.23 Savings
Carrots = 0.7 lb @ $1.42/lb = $0.99 Savings
Peppers = .03 lb @ $5.50/lb = $0.17 Savings
Strawberries = 7 lb @ $3.29/lb = $23.03 Savings
Eggs = 3.75dz @ $7.50/dz = $28.13 Savings

So for the season so far we’ve harvested:
Swiss Chard: 4.6 lbs
Artichokes: 34.7 lbs
Lettuce: 11 lbs
Eggs: 1042 or 86.83 dozen
Strawberries: 9.2 lbs
Peas: 34.3 lbs 
Parsnips: 3.11 lbs
Potatoes = 5.61 lbs
Onions =  3.78 lbs
Zucchini = 25.96 lb
Garlic =3 heads 
Blueberries = .06 lb
Apricots = 1.13 lb
Cucumber =  8.65 lb
Peppers = .03 lb

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Saturday Farm Diary – It’s Been a Busy Month

We’ve got a lot going on right now on the farm, and even more things in the works. Since our goats tested negative for CAE and Johnes, we’ll be looking into breeding them this fall.

Black Copper Maran Rooster

In the meantime we’re going to add some rabbits to the farm along with meat chickens and some more layers. We currently have a large clutch of wooden eggs in a nest box hoping to get a bird broody. For meat breeds we’re probably going to go with a mix of heritage birds – White Rocks, Speckled (or Light if I can find them) Sussex, and possibly Cornish Game (not to be confused with the Cornish X mutant birds). For layers we’ll look into getting some Delawares, Marans and Dorkings. We haven’t figured out numbers yet, but looking at what we want to get we may need two birds to go broody.

One of our Silver Laced Wyandottes

Unfortunately getting chicks offers us another problem. We have several different breeds of birds. Most of them are good birds. Our three Silver Laced Wyandottes, however, are not. This weekend I realized I’ve had it with them. They are incredibly aggressive with the other birds. So if we bring chicks in I worry that the SLWs will possibly kill them. On top of that, they’ve pecked the feathers off the heads of all my other chickens. They are about 2 years old now, so their egg laying has dropped off substantially. It’s much easier to dispatch an animal you don’t like. I think I’ll make a nice Coq au Vin with them.

The Three Sisters – Beans, Squash and Corn

When we came back from our trip the crops had gone wild. In a matter of 10 days everything had at least doubled in size. This also included the bindweed….well that which had survived our onslaught right before we left. I have to say, that we’ve been much more successful this year in controlling it. Last year I got so frustrated with it that I gave up early on, which of course worsened the problem. This year, I would say we’ve eliminated about 60% of it – most of what is left is in the actual beds. They say it can take 3-4 years to eliminate it. This is year #2. After reading a lot on it I found research that said if you spray it with herbicide when it begins to flower, it’s the best chance of killing all the roots as well. Now, I hate spraying herbicides. I’d prefer to be completely organic. However, there is no way to kill it organically considering the size of our yard without losing use of our yard for 3-4 years. We tried digging it out. That was moderately effective at best. You just can’t pull every single tiny root out.

Another surprise when we came back was that our beekeeper dropped off 6 more supers. We are now up to 10. Talking to one of our next door neighbors she told me that while we were gone our hives caught a feral swarm. I can’t wait for our beekeeper to come back and teach us more about beekeeping.

Squirrels. The squirrels are making me crazy. We have red fox squirrels that by my estimation are one of the worst creatures known to man. They are basically large fearless rats with a fluffy tail. That tail is to fool you into thinking they are cute. I assure you they are not. They are just rats with fluffy tails. They sit in the tree or on the fence teasing the dogs. They also like to destroy things. Last year I had a bed of sunflowers. One by one the heads on the sunflowers started disappearing, just as they were about to open. Then one day I walked out into the backyard to see a squirrel on the ground dragging my largest sunflower’s unopened head (which was at least 3x the size of him) behind him. Bastards! They’ve broken the branches on our cherry trees, of course that was after they wiped us out of cherries. Ate every single last one of them. Someone keeps giving the little shits peanuts, which they then bury in my seedling trays, destroying all of my seedlings. They even get into our mini greenhouse. When we got back from our trip we came home to find that they had chewed the tops off of our kiwi vines.

We found out which neighbors have been feeding them and we’re not happy. We started with 2 squirrels when we moved in Dec. 2008. Now we’re up to 8. I wish people would realize how horrible these animals are. A major concern that everyone should be aware of is that they like to get into your house, usually through your attic vents and will sometimes chew on your electrical wires which could lead to a house fire. The native gray squirrel population here has been pushed out by the reds. The reds are considered a non-native pest in my area and it’s legal to kill them as long as you don’t do it by poisoning. Last week we bought a pellet gun. Apparently they know and have subsequently disappeared.

There is of course a lot more going on, I’ll just have to cover it at another time.

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Thursday in the City- Meal Planning (Bring a Dish to Share)

Three Bean Salad

Last week, I mentioned (I believe in the comments) that I wanted to be able to find dishes that worked, and be able to recreate them with out thinking.  This Three Bean Salad recipe is from Martha Stewart.  I instantly wanted to make it becuase it reminds me of summer picnics and family gatherings.  There are so many potlucks on meetup.com or events at the community gardens/farms, a great way to meet new people and share in the cooking, but I never can think of anything to bring. This dish is my new summer dish…and I can make it without thinking or looking at the recipe.  Easy.





Ingredients

Serves 4
  • 8 ounces green beans, stem ends removed, halved on the diagonal
  • 4 ounces yellow wax beans, stem ends removed, halved on the diagonal
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  1. Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.
  2. Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.
  3. In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add green, wax, and cannellini beans; toss to coat. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.


I use dried cannellini beans and avoid canned.  I have also used frozen Lima beans as an alternative to the wax beans.  There is another bean salad variation using kidney beans that I am going to try next.

Serves 4
  • Juice of 2 limes
  • 1 1/2 tablespoons finely chopped fresh tarragon leaves
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 tablespoon honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon coarse salt
  • 1/4 pound haricots verts or green beans, trimmed and cut into thirds
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 ounce mache or watercress, trimmed, rinsed, and spun dry
  • Freshly ground pepper

Directions

  1. Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
  2. Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
A bonus of using Martha’s recipes online, there is a “Shopping List” function that allows you to create grocery lists right on the site.   This makes Meal Planning a little less daunting.  Whole Foods also has this function.  Even if you can’t shop there, the lists can be used anywhere.

Looking for a place to share your new dish?   Check out some of Hayes Valley Farm upcoming community events.

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Wednesday’s Harvest

Another week, another dollar…saved. Our zucchini has blown us away. Really, I shouldn’t be surprised. I’m more than familiar with their exponentially producing effect. But see, last year we didn’t get a single zucchini. We had a salt issue and we were lucky to keep any of our squash alive. The zucchini wasn’t so lucky. To be honest we’re not even growing zucchini technically. We’re growing Cocozella di Napoli, an Italian heirloom summer squash. But for the sake of saving space, we’ll just call it zucchini.

And the biggest excitement?! We beat the squirrels to the apricots! The tree is still small so the harvest was very modest. Nonetheless, we got all the apricots! Unfortunately we weren’t so lucky with the cherries. Not only did the squirrels eat all of our cherries, but they broke a bunch of the branches on the young trees.

I hate squirrels.

Onions =  1 lb @ $1.99/lb = $1.99 Savings
Potatoes = 3.81 lb @ $2.50/lb =  $9.53 Savings
Zucchini = 13.08 lb @ $3.18/lb = $41.59 Savings
Apricots = 1.13 .b @ $3.82/lb = $4.32 Savings
Eggs = 3.5dz @ $7.50/dz = $26.25 Savings

So for the season so far we’ve harvested:
Swiss Chard: 4.6 lbs
Artichokes: 34.7 lbs
Lettuce: 11 lbs
Eggs: 997 or 83.08 dozen
Strawberries: 2.2 lbs
Peas: 34.3 lbs 
Parsnips: 1.55 lbs
Potatoes = 5.61 lbs
Onions =  3.18 lbs
Zucchini = 18.14 lb
Garlic = 2 heads 
Blueberries = .06 lb
Apricots = 1.13 lb

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