Sowing, Growing, & Harvesting: A Late Spring Update

Anyone else feel like time is just speeding by? It’s hard to believe that we’re already here in June, but… here we are!

At the beginning of last month I was feeling well ahead of our typical Spring tasks with seeds sown early, no goat kids to take care of (or mamas to milk), and the warm weather feeling fresh and lovely.

The wildfires and smoke were horrible and impeding our ability to be outside as much as we wanted to be, but we were feeling good about our spring progress, so it was all OK.

Sowing & Growing

We got the blue corn, winter squash, potatoes, onions, leeks, and a variety of veggies into the ground in early May and I left for a short trip feeling awesome about the state of the property.

Then, the morning I returned home from my trip, I woke up feeling a bit punky. That punkiness turned out to be a bacterial infection and, aided by smoke from the wildfires and various allergens became… drum roll, please… pneumonia.

Gratefully, Kim was able to keep up with the animals, the sweet corn and potatoes, and the berries while I rested and healed.

Three weeks later, and in gratitude for a round antibiotics, I’m coming out of my fog and finally able to take proper stock of the property.

Now, in the first full week of June, with our daughter away on her first day of Summer Camp, I’m looking at the summer ahead with a newfound energy and excitement (even if I am still moving a bit slower than I’d like to).

Luckily (?), the unseasonably warm temperatures and dry dry dry weather have everything sprouting, going to seed, wilting, thriving, and/or generally wondering what the heck is going on, but it’s also keeping many of the weeds at bay.

This week my focus will be on:

• weeding the winter squash and blue corn
• sowing a few more seeds in the Kitchen Garden
• transplanting a few tomatoes, peppers, and herbs

There is so much uncertainty in growing food in general, but growing food in the high desert is increasingly challenging. I have no idea where the next week, month, season, or year will take us on this journey, but I’m grateful for every germination, growth, and harvest.

Harvest

Speaking of harvests, let’s have a look at the good stuff, shall we?

As the literal fruits of our labors slowly start trickling in, I’m getting excited about every little taste and smell I’m gifted with as we stroll through the property and see what calls to be brought in and added to the table.

This week we were gifted with the harvests of:

• strawberries
• a few snap peas

As well as the first herb garden cuttings of:

• Cota tea
• lemon balm
• oregano
• sage

Next up?

Garlic scapes! And… possibly some sour cherries, radishes, and more peas, if we can beat the critters to them 😉

One day, one step at a time.

In gratitude,

Melis