The Afternoon and Evening “Office”
aturday while I was at this farm I was asked how many hours each day I spent on growing our food, not including cooking or the dairy aspect. I guessed about 4 hours per day, but the topic begs for its own post really. I have many thoughts on that very subject and the systems that make that work for us. Until then, photos and captions can tell the story.
For dinner, oven-fried homegrown chicken and just picked salad. I like recipes that I can walk away from after the prep time is over, and this is one of them. Once the chicken is in the oven, I have and hour or so to do something outside. Many months of the year this is milking, right now it’s gardening since Jane is dry. Recipe here in this older post.
You can’t beat leafy greens for adding to the meal. Not much of a dinner plan here, just harvesting what is needing harvesting. This time the colander contains spinach, bok choy, mizuna, lettuce, arugula, cilantro, and komatsuna.
While dinner is cooking, I need to gather eggs, on the way I stop to admire the mown cover crop in greenhouse 2.
After dinner, I have some “me’ time in the greenhouse. While I was picking salad for dinner, I was scoping out a few spots to plant new salad starts that were begging to get out of their flats. I saved some spaces in the tomato rows just for that purpose. No plastic mulch but about three feet of good fertile soil. Perfect for a small bed or two of romaine and other greens.