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We have peas that are ready to be transplanted! Now! This situation, of course, led us to get busy digging our first bed on Piper Street. It took about 2 1/2 hours to measure off and bust the sod. The first bed, which runs east to west measures 18 feet. We are planning to add three more beds perpendicular to the first bed. We are thinking 20 feet long, four feet wide, with three feet pathways. On the north side of the garden we are planning to build two garden sheds that will screen the garden from the street, as well as demarcate the border between the house yard and the garden area.

 

In my search for sun for my crops, I have had to get creative. Somebody doesn’t know it yet, but I have borrowed some space in the bedroom to raise a few seedlings. Now the fastest way to traverse the bedroom is . . . over the bed. I’m sure he won’t mind, cuz he’s from Iowa where farming is in everybody’s blood.

Fifty People, One Question: Brooklyn from Crush & Lovely on Vimeo.

Fifty People, One Question: New York from Crush & Lovely on Vimeo.

Every year a local church raises funds for missions by selling sweet corn. I think the proceeds fund Habitat for Humanity at the local level. The sale is advertised in the newspaper and only lasts for four days. We had been planning to get some corn on the last day of the sale; however, Dad heard that the corn was ready early, so he immediately took the truck and picked up thirteen dozen ears at $2.50/dozen.

Stage One: Dad and Dwight shuck the corn

Stage Two: cooking and cooling of the corn

Stage Three: taking the corn off the cob

Stage Four: packaging in freezer bags

Stage Five: ready for the freezer

From start to finish the process took about three hours. Hopefully, we will be able to do this same amount again. The variety of this corn is called “Ambrosia.”

Today was another brisk mid-spring day–perfect for roasting some late winter veggies. Here are before and after pictures of tonight’s dinner. The ingredients? brussel sprouts, sweet potatoes, red onion, and fennel. The seasonings? olive oil, rosemary, salt, and pepper. Mmmmmm.

Over the past couple of days Colin and I have been collaborating on his webpage. Colin has provided the content and I am providing the design. Warning: this is a work in progress. Some links do not work,and I have posted to the web even though the site is unfinished.