On the Farm Part 2

Today was an awesome day on the farm. Fridays are great because it is the day before market day, so instead of weeding or cleaning we get to pick the beautiful, organic herbs and veggies to sell the next day. I began the morning picking bundles of cilantro, and my hands smelled like an awesome salad. Then we washed and bundled tons of baby garlic. In the end we had 30 cilantro bundles and 36 garlic bundles, and we were rather fragrant smelling. After that we finished working on the butterfly garden that we had started weeding and setting up on Wednesday. We finished planting rosemary, thyme, bee balms (it's a bright red flower), and others. Finally in preparation for market day tomorrow, we had to pack up the meat and the maple syrup. There are three general types of syrup; Light Amber, Medium Amber, Dark Amber. Along with these distinctions there are also different grades of syrup. We packed up all kinds, from Gallons, to tiny cup sized syrup bottles, to sell tomorrow morning. Then we selected meat to sell tomorrow. I'd never thought about all the different cuts that a single cow can produce. It's astounding. We put in the normal; flank steak, skirt steak, NY strip steak, filet mignon, sausage, ground beef, stir fry (cut up into pieces). Then there was also the more extravagant: Ox tail, liver, tongue, heart, soup bone, hanging tenders. And there are probably still more that I'm forgetting. I'm interested to see if people actually buy the more exotic parts of the cow.

SHAMELESS PLUG: David and I will be working at the Shaker Square Market tomorrow morning so if you want to buy really awesome organic meat from (once) happy cows, great maple syrup from Ohio trees, or super fresh cilantro and garlic, come on down to the Snake Hill Farm booth. We'll be right by the telephone pole.