It has taken us over a year to pick a name. We have bounced so many names around for our little vegetable operation. I even asked for suggestions on facebook. There were so many names we liked, but then I'd google them and the name was already being used somewhere else in US.
Last year, I only worked half days at the thrift store, allowing me to work at the farmer's market in the morning, quickly drive home to unload any unpurchased produce and/or coolers and drive to work. This year, I am working full days. My husband changed his schedule, so he could go to the market.
A couple days before the first market, my husband asked, "Can you paint a sign for our stand at the market? Paint "Good Stuff Farm" on it."
After all the discussion, all my little sketches and designing, he says what the farm will be and it is so. (There is another farm somewhere with the same name, but obviously my husband doesn't care. Right now, this is a hobby farm.)
I'm fine with that. I don't really like making decisions.
We have a facebook page. Check it out. Give us a thumbs up if you so incline.
After picking our green and yellow beans last night and filling up our tub, I text my Mom with a picture of said tub.
Me: "I guess beans are ready..."Mom: "They are! Are you?"
Me: "I think so. I'm going to have to be."
After that I kept hearing The Fugees' song "Ready Or Not" in my head. Ready or not, here come the beans...
Last Summer, my mother-in-law, Renee, was recovering from surgery, so I picked and canned all of her beans along with ours. This year, we're working together. I was given my grandmother-in-law's 22 qt. pressure canner. I am able to can 18 pints at a time. You read that right, 18! It is a beast of a thing and I love it. It's amazing. I picked the beans, Renee came up this morning and helped me snap/cut them and now I'm canning them.
How quickly we forget how crazy Summer can get. Having a garden and picking the veggies is one thing, but then, oh wait- we have to can and freeze the stuff. It's a crazy time, but absolutely worth it. Has anyone else started to preserve this tasty season? <3