On these crazy sunny days the temperatures in the greenhouse are often over 90 degrees. The cover crop is profiting nicely.
germinating seeds
The chicks are becoming easier to identify. These are Arucanas. They lay eggs that range in color from blue to green. They also have a very distinct look that will be more apparent as they grow
Silver-laced Wyandottes.
They're thirsty little buggers.
It doesn't look like it but there is 42 chicks in there! If you were wondering the chick brooder is a big square plastic tub. They were already here on the farm and we think that they may have been used to raise coy for the ponds.
Little baby chicks are fun.
Our new whiskey barrel planters for farm beautification.
Our new circulating water pump. This is hooked up to the water heater and pumps warm water to the seed starting table. A thermostat then regulates the temperatures. We keep the table around 70 degrees. During the first week of seed-starting the pump blew and we had to bring space heater into the greenhouse and cover all the seedlings with fabric to keep in night heat. Now we have a brand new one and the plants and farmers are happy again.
Big logistical nightmare. Literally this one kept me up all night. So as manager of this farm it is my responsibility to order all the materials we will need in the growing season. Ok. I can handle that. So, one big order is potting mix. Well to save money I decided to buy in bulk. 120 cu. ft of mix in bulk. Well it turns out that is delivered in only two extremely giant bags. And I am now responsible to move those enormous things in my little truck. Yeah right. In the end I found a very helpful man who luckily had a giant truck with a crane on it and he got them to our farm. Perhaps next year, I will go with the fifty pound bags and three truck loads. The lessons continue.
Northern red-shafted flicker. A very common bird on the farm. They were here all winter and now with the arrival of spring they are joined by robins.
Spring treats for Le Gourmand, a French restaurant in Seattle. Parsnips, leeks, nettles, sorrel and scorzinera.
On these crazy sunny days the temperatures in the greenhouse are often over 90 degrees. The cover crop is profiting nicely.
germinating seeds
The chicks are becoming easier to identify. These are Arucanas. They lay eggs that range in color from blue to green. They also have a very distinct look that will be more apparent as they grow
Silver-laced Wyandottes.
They're thirsty little buggers.
It doesn't look like it but there is 42 chicks in there! If you were wondering the chick brooder is a big square plastic tub. They were already here on the farm and we think that they may have been used to raise coy for the ponds.
Little baby chicks are fun.
Our new whiskey barrel planters for farm beautification.
Our new circulating water pump. This is hooked up to the water heater and pumps warm water to the seed starting table. A thermostat then regulates the temperatures. We keep the table around 70 degrees. During the first week of seed-starting the pump blew and we had to bring space heater into the greenhouse and cover all the seedlings with fabric to keep in night heat. Now we have a brand new one and the plants and farmers are happy again.
Big logistical nightmare. Literally this one kept me up all night. So as manager of this farm it is my responsibility to order all the materials we will need in the growing season. Ok. I can handle that. So, one big order is potting mix. Well to save money I decided to buy in bulk. 120 cu. ft of mix in bulk. Well it turns out that is delivered in only two extremely giant bags. And I am now responsible to move those enormous things in my little truck. Yeah right. In the end I found a very helpful man who luckily had a giant truck with a crane on it and he got them to our farm. Perhaps next year, I will go with the fifty pound bags and three truck loads. The lessons continue.
Northern red-shafted flicker. A very common bird on the farm. They were here all winter and now with the arrival of spring they are joined by robins.
Spring treats for Le Gourmand, a French restaurant in Seattle. Parsnips, leeks, nettles, sorrel and scorzinera.
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