Missing Willow Farm

Our sheep are enjoying a gorgeous Fall afternoon in the shade of a big tree.

Lizzie is enjoying herself in her half of the newly crossfenced pasture.  With Jack, it’s so easy moving the goats and sheep from one side to the other.

We recently finished crossfencing our big pasture.  We’ll use it for rotational grazing and also for keeping Lizzie from playing with newborn lambs.  She’ll have an entire half of the pasture at a time and will still be close to our sheep and goats.  I don’t think the chickens will miss her one bit.

The trees across the pond are just starting to turn and the air is crisp.  Too bad we don’t have any pumpkins in our garden.  Again.

We’ve been busy in the garden.  Brian rebuilt one of our raised beds and we filled it with our very own compost.  Today is garlic planting day.  Then we just wait for our first frost.  Until then, our peppers will continue to produce like crazy.

On a lark I planted a few of our beet microgreen seeds in a raised bed and this is what we harvested.  Holy moly!

Our pepper pile is now diminished a bit.  I pickled my second batch of jalapenos this morning.  Each jar has a clove of garlic and a whole habanero inside.  Just because.

We are seriously getting this amount of peppers every time we go down to the garden.  We have maybe 4 gallons of them dried and still whole.  I need to take the food processor outside and turn them into pepper flakes.  I’ve already pickled and canned some, need to set aside time to do that again.  Soon.

We spent last weekend at the Euphoria Wine and Food Festival in Greenville, SC supporting our friend and Lambstock host at his sponsored events.  We stayed pretty busy, this is the only decent photo I got from the opening night party which was our team’s shindig.  This amazing cooking rig was built by our friend John Roberts who served pizza from his brick oven on wheels.  The second photo shows how Brian and I spent our Saturday, roasting the showpiece lamb for the festival.  Someone asked if they could get their photo besides the roasting llama.  Goodness!  People usually think it’s a pig.  🙂

Our ghost pepper plants are going gangbusters!  I packaged some of last year’s blend into containers today and literally sneezed for the next 20 minutes.  This year’s batch should be even better.