Harvest Ticket, October 4-5; page one




I'm heading out of town mid-harvest this morning, so will have to circle back later and revise this entry for errors; but this is what we've planned for today and tomorrow's harvest. Light on fruit :( ...we ended our orange harvest last week; and don't start apples until next week. We still have some oranges hanging on the trees; but they're really over ripe and have a nanosecond of shelf life once picked. Click on the harvest ticket below to enlarge the image for easier viewing.




Comments

Post a Comment

Popular posts from this blog

Mandatory Pasteurization Concerns

This just landed in my e-mail box: Mandatory Pasteurization of Almonds as of September 1st, 2007 has taken effect . From now on it's impossible, in fact, illegal, to get raw Almonds in the United States. Nuts sold as "raw" are not actually raw any more, but processed. Here's what Jason Sinclaire has to say on that subject: "Truly raw almonds, with their enzymes intact, are a living, nutrition-packed food. Raw almonds that have been soaked and sprouted are nutritionally superior food to heated almonds, and are more easily assimilated in the digestive process. Heating almonds over 112 degrees destroys their enzymes, and greatly diminishes their nutritional value. Heating also leads to rancidity of nuts." Every almond sold commercially from here on out has to be pasteurized. Also, let's keep an eye on almond pricing, because almond growers are now required by law to truck their almonds to one of five just-built USDA approved pasteurization facilities in Cal...
Read more

Harvest Shot for September 15-16, 2015

Image
Greetings from Morning Song! You'll notice we're harvesting our guavas this week at last! This is the first week of harvest as they're just coming in. Leave on counter until they are slightly soft when pressed, much like you would an avocado. Some people enjoy the skin as I do, others cut long-wise and scoop the delicious flesh out as you would a melon. I like them right out of hand, but have also sliced, frozen and used in smoothies. I also leave the skin on, and slice thin and include in salads. The skin has a minty kind of flavor when perfectly ripe.
Read more

Chicken News

I'm not sure where to begin. There are times when I suppose all farmers feel like farming is handing them their ass. This month could certainly count as that for me. Six months ago predators killed our egg laying chickens and after a few months of reflecting, we ordered more through the mail. Determined to protect these new pets, we built what neighbors and friends have jokingly referred to as "Chicken Fort Knox." We encirlced a portion of the macadamia grove with six foot coyote proof fencing, and then electrified the whole thing for good measure. Every one of us here at one time or another has made the mistake of leaning against the fencing and gotten blasted. There's a reason an electrical jolt is called a "shock." It truly is shocking ; as in mometarily enducing tears. Don't let the little solar powered gizmo that sends the power into this fence fool you. It means business. So I guess we were fairly confident of our chickens' safety. We planned t...
Read more