It’s been warm.
& I’ve either been slacking on the photos or more focused on the work – depending how one looks at it.
This was from last Sunday’s harvest.
I swing between being present with what’s in front of my eyes & swirling around with what’s behind my eyes
Looking up & out at the sky, feeling into my body & breathing helps return my awareness to what’s in front of my eyes.
Opening the gaze from focusing on seeding & internal thinkings.
The habit of being in story (behind the eyes) is SO strong. SO ingrained.
I keep hoping I’ll “get it”, that is, be present all of the time, no longer in story.
But then I laugh at myself, remembering that it’s a practice.
Thank you, Sky.
From earlier in the week…
Bob, ever scanning the beds & overseeing the great ship called Nook & Cranny.
First eggplant came in!
Fall seeding well underway…
Yesterday was similar, minus Broccoli, & with the addition of Sorrel and Watercress.
The trays, once seeded & watered-in, are kept in stacks on the cool barn floor & need to have an eye kept on them for the first emerging seedlings
Here’s spinach just popping up
Then out it goes into the Big World behind the greenhouse & seedling tunnel
Along with beets, basil, & lettuce.
Basically anything that is not a Brassica (like Cabbage, Kale, Broccoli, & Cauliflower) which would be landed upon by the lovely cabbage moth, then rapidly munched down to misery by the cute-as-a-button larvae.
Garlic is coming in from the fields, too.
(That sounds like it just up & walks its way to the barn…)
It’s still “green garlic” at this point – which is before the stem has fully dried down.
People either hang or stack in it such a way that it allows for good air flow for the stalks to fully dry.
Garlic keeps better this way.
This is not my ship, & I’m not out in the field harvesting it, but for the record there’s less cleaning later if this soil had been brushed off in the field.
But, it’s unavoidable if it happens to be a rainy, muddy-muck day when the garlic is harvested.
Either way, soil gets brushed off with an opened palm or a brush of some sort.
Then clipping the roots
Peel the outer, dirt-stained layer/s of skin
All purty & ready for market.
I was trained to clean garlic this way at Sara’s farm, where I interned in 2006.
Next Sunday is the Garlic Pull at her farm, Earthly Mirth. I’ll be sure to get some photos that day to share.
A half-acre of garlic!
Finally, a gratuitous photo of my favorite Shoofins, Sophie & Izzy.
(Photo by Jenny – thank you!)