The harvest load is definitely on the increase at the farm, and is really going to grow over the next few weeks. We've got some butternut squash harvested and the first okra is coming on, but there won't be enough to bring to market until the next Saturday. The sweet corn must be close to being harvestable because the racoons have started harvesting it. They're going right by the traps and straight to the corn. Well, at least it must be a good variety. (attempt at humor to keep from going postal on those bascked mastards)
Cucumbers are starting to really produce, and the cherry tomatoes are beginning to ripen. The green bean bushes have gone absolutely wild, so we'll be loaded for sure. My favorites, the watermelons, are setting fruit like crazy as well. Here's one of our Moon & Stars yellow flesh melons that we grew from seed saved last year:
and here's the new watermelon we're so excited to try out, the Orangeglo melon:
New Pork City had some new additions this past week. Maybell, our herd Large Black sow, had her second litter. She farrowed 10 purebred piglets, but one didn't make it. She's doing a great job nursing despite the heat and ultra high humidity. We'll save one of her boar piglets to take Roscoe's spot as the herd Large Black boar. Here's a short video of her piglets:
It was really cloudy when I took that, so the light wasn't the best. We had a group visit at the farm today. Julia Laughlin from OSU-OKC brought her horticulture class to see how we raise the vegetables and pigs, and we had a really good visit. She's got some pretty sharp and interesting students in her class. Here's a shot of the group:
At the market Saturday we'll have our shaved ham finally available, plus all the other pork products. Our butcher's tumbler broke down on him so he couldn't run the bacon. This means if you want pepper bacon come early, because we only have 3 or 4 on hand. We do have plenty of regular bacon though.
We're interviewing Susan Forman this week for our "You're So Sixy" segment, and I'm looking forward to that, and we'll have the grill fired up for dawgs. Jackie Smith is back from her studies abroad trip, so she'll be back running the booth this Saturday. I want to give a special thanks to Kat Conrad for filling in while Jackie was overseas. She was a big help, and I couldn't have done it without her. Come see us, and thanks for reading!
Pork & Greens