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Keep Pecking Away At It
The work you do — including the tending and feeding of others — matters. Your showing up day after day for a paycheck, a cause, or a need that must be filled, is noticed. You, and your many contributions, are so valuable. — Chicki Minaj, who does such good work laying beautiful blue eggs
Here’s What’s Happening At Good Spirits Farm
The newest chicks and guineas are growing up so fast! I’m grateful to Todd, who built the “Broodinator 5,000” last weekend so we could move the babies out of my bathtub (it was getting just a little too smelly in there) and into a safe space in my carport. Veli, who now gets to watch chick flix all day, is also very grateful.
We are reaching the summer dearth—a period where it’s too hot for much to grow and the bees and pasture-eating critters have to work a bit harder in their foraging. This week I will start feeding sugar water to our new-this-year beehives, since they spent the spring raising worker bees and “drawing comb” on their honey frames. Both these activities take a lot of energy, so, while they may have been able to store a little honey, they’ll likely blow through it during these weeks when there are few flowers to be found. If they eat their honey stores now, winter will be a nightmare.
The funny thing about feeding bees is that, while they always appreciate the sugar water (I can tell by the jar being emptied in 24 hours flat), they don’t always show their appreciation in very nice ways. These new hives are quite spicy, and I’m mentally preparing myself for getting a few stings this week as I deliver their daily dose of sweet stuff.
The cows and sheep are getting a little extra room in their daily paddocks to find that good grass. They seem to be making the best of the mix of weeds, wildflowers, and grasses that are out there right now.
Here’s What I Loved This Week
It’s tomato sandwich season! It took me a long time to try tomato sandwiches because, well, it just didn’t seem like enough “stuff.” It is enough—especially with a great tomato.
Here’s the recipe:
Two slices of soft white bread. (I like this bread recipe from King Arthur, which, btw, you can double and the second loaf will freeze beautifully.)
One really great tomato (seriously, buy the best tomato you can find if you can’t grow your own! Or come on over; I have too many!
Mayo (preferably Duke’s says Todd, a true southern boy who knows his tomato sandwiches)
Salt and pepper (don’t skip these!)
Directions: Coat each piece of bread with mayo on one side. You need the fat in the mayo to keep your bread from getting soggy. This is not the time to get all high and mighty about the perils of mayo. If you don’t like mayo, this is not the sandwich for you.
Slice the tomato and pile it high, even though this is going to result in a very unruly sandwich. It’s fine. Top the tomato with a generous amount of salt and pepper. Eat the sandwich in private so you can get messy as tomato slices shoot out the middle and juice dribbles down your chin. Be happy.