Scorching temps mark summer

The last day of July and finally the temperature is below 80 and drizzling as I type this entry. It's been hovering above 100 the past week. The entire farm -- animals, plants, pond and land -- show the effects of daily baking. The tomatoes are producing, but eggplant and just about everything else in the garden is suffering. Both egg and milk production are down somewhat. And the pond, with its ongoing leak, is little more than a mud puddle at this point. I had a pond expert come take a look at it. He said it would be $12-15k to fix it (the way it should have been done in the first place), which is out of the question right now. I'd like to first try using bentonite, a natural substance which swells when it gets wet, thus forming a seal.

Work began on the farm stand on July 20, just as this stretch of 100 plus temps began. It is taking shape, with the 6x6 posts topped by rafters and ready for the metal roof, which should go on next week. Then the builder will pour the concrete floor.

September 2008

I finally have water in the new pond after Hurricane Faye's remnants brought more than 5-inches of rain in one day, closing out a dry August. Hurricane Gustav topped off the remainder with another 5-plus inches. Hopefully I'll be able irrigate the new apple and pear trees I've ordered by pumping water to the orchard. The trees will arrive in November from Century Farm Orchards, which specializes in the preservation of old Southern varieties. Just as I prefer to grow only heirloom vegetables, I think it's important to preserve heritage fruit and nut trees. I'll grow Kieffer and Seckel pears, and apple varieties include William's Favorite, Bevan's Favorite, Aunt Rachel, Grimes Golden, Blacktwig and Old Fashioned Winesap.

Organic garlic is also on the way from Hood River Garlic, with delivery scheduled this month. Varieties include Early Italian Red, Red Toch, Shantang Purple and Susanville.

The eggplant crop is finally coming in—at least the few plants the Colorado Potato Beetles left me. Covered in homemade tomato sauce, the eggplant makes a fabulous parmiagiana.