We just said goodbye to our last guests at the Farm after a whirlwind week of family, projects, cooking, eating, driving, exploring and milling (more on that later).
Mom & Dad G arrived first and we made the final push to finish the garage renovation before the rest of the crew arrived (we’re nearly done!). When Uncle Don arrived, the guys whizzed through preparing the soon-to-be woodshop, clearing the area (yes, a dumpster was rented), sorting things into the barn, and wiring lights and high-powered outlets for all of those tools & machines M has been drooling over. Just wait, it’s going to be awesome.
Mom & Dad E flew in and we made a late night road trip to Norfolk. It’s been a real treat to show them around the Farm and the Eastern Shore – we learned a lot along with them. We even saw some Chincoteague wild ponies! Then came Paul & Abbey with Norah & Charlotte, Grandpa Gebel (who was hard at work on that dock of his again), Cousin Michele and Ethan. By the day of the feast we had quite a full farmhouse.
Among the other fixins, our Thanksgiving table featured kale and beets from our garden. The next day we made turkey soup with swiss chard and spinach + arugula salad from the garden. We even cut in some radishes (they’re monsters). We made pizza with sweet potato + spinach. All this harvesting required some help…
As of the end of November, we’re regularly harvesting:
- swiss chard
- beets & beet greens
I still hold hope for broccoli before the winter sets in full force, but for us to get anything from the brussels sprouts would be a long shot.
Next spring we’re going to have carrots, onions, garlic, beets and likely still some spinach and kale. Not bad, eh?
(thanks to Mom G & Abbey for great photos!)