In typical Kat fashion, there is about eleventy billion things going on around me right now, but there is also typical things like an imminent garlic harvest, trellising tomatoes, and endless plant management. It kinda feels normal.
The gigantic 30 ton articulating dump trucks hurtling past me while I work doesn't really phase me at all, in fact, I enjoy industrial building site tv.
The corg not so much, because said dump trucks, bull dozers, and countless other vehicles are whirling about, the corg has been put on lock down. She still gets walkies, but I tell her to stay in the house a lot more and it has given her the pouty face. I have endured a ton of corgi judgment the past couple weeks.
The dirt work is almost done, I think tomorrow is the last day, then it's gravel and concrete time. It's quite amazing how efficient the guys are, they work sometimes up to fourteen hours a day. I sorta get that, it's somewhat how I operate a lot of the time.
Speaking of operating, right now I wish to remove my skin, holy itchies! Everytime I work with tomato plants I get the itch. They are all nicely trellised and pruned now, we have even eaten the first tomatoes of the seaosn off of them, so that's pretty neat.
Before I did tomato upkeep in the greenhouse, I weedeated a bunch with the ranch's weedeater on wheels. Last year we went full thistle apocalypse on the plethora of thistles haunting the ranch, and I am happy to report there are far less of them this year. Still a bunch, of which I mowed down today around the guest cabin, but I am hoping, since they have a two year life cycle, that we will see far less of them next season.
Time will tell.
I am so incredibly pleased with my cabbages this year, just look at this behemoth! It's a cob! Can't wait to snack on that!
This week the first raspberries ripened, and yes, I snacked on a few while I was out gardening, that's garden manager's privilege don't you know. I think next week will be a raspberry week. Probably a huckleberry week too. Just a berry week in general.
And the zucchini is not far behind. In fact, we supposedly have a bit of heat on the way, so I am sure I will be up to my elbows in zuke before long, but I'm looking forward to it.
But what I am looking forward to most right now, is enjoying a slice of the sourdough discard, lemon-infused, Greek yogurt butter cake with lemon glaze that I made yesterday. I like cake the best the next day, well, only if it's moist, but long time readers know how I feel about moist cake anyway, and let's just say this one is a keeper!
