It's been dry for "a spell" here, negligible rain, so I have been watering, every other day.
Lots of pea blossoms today:
Squash looking good, too:
Lots of pea blossoms today:
Squash looking good, too:
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If they didn't eat my eggs, I'd let ours stick around too... Especially since I don't have any baby chicks this year. Trying to reduce my flock size...Our place is lined and up the walls with 1/2 inch welded wire. The mice fly through it no problem.
The snake has moved on to the barn. I no longer smell it in the coop, but I do in the barn. He can eat all the ground squirrels and mice he wants. I don't mind snakes. They just smell.
I'm in CT and planted carrots in the raised bed last August. Through the winter I would rake the covered chicken run of all the hay and toss it on top of the carrots raised beds. In March i started raking the beds and was shocked to see about 20 carrots under there. I was shocked and pleased to be harvesting from the garden in CT in March. The year before I planted garlic in November and so pleased when it survived the winter. I did the same, tossed the hay on top of the raised garlic bed, like 2 feet by the time it was frozen ground weather. Anyway, I think CT winters have become more mild. It seems we have had more rain than anything these last couple years. the ground around the run never got deep deep frozen like I remember winters previous. My kale from last fall is still in the garden. The chickens pecked all winter long. I cant believe it. actually yesterday I dug one up and planted it in the chicken run. speaking of chickens......time to free range! Good luck with it all everyoneMy garlic has been in the ground since last October and some of the plants are over a foot tall now. The garlic remained green through a couple of snow storms and several days of temps in the teens. Didn't phase it!
yeaaaaa Buddy! Love it all Keep it goin' <3Added additional hive bodies, painted three more groups of boxes, and harvested my firstView attachment 3805235 bunch of asparagus from the bed.
I haven’t bought bleached flour in over 30 years. I always buy King Arthur flour because it comes from Vermont. Relatively close to me so “local.” Most of the cheese I buy also comes from a farmers coop in Vermont.Hello, I got inspired by this lady, she has another video on how to maintain a sour dough starter. An important point of this video is to use unbleached flour. The bad comments I see under the starter culture on amazon is probably due to the flour they used. Easy Peezy