The last weeks of October are full and straining at the seams. Apple cider and pie apples leave only sauce apples to process; when they are done it will be high time to get the cabbages out of the garden and start kraut. There are still some bell peppers to freeze, and the green beans the frost hasn’t burned could still be harvested; we hope the field corn will dry and the ears drop before the deer get really determined about jumping the fence.
The animals are on a different cycle: all the cows and heifers have been bred — some more than once — but it remains to be seen whether they settled; we watch the cows through the barn door while we milk, but no one seems frisky. The heifers, who are at the back of the farm, are wearing heat stickers, which we hope will let us know if any one needs to be re-bred. On All Saints’ the ram goes in with the ewes; the sow, God willing, will farrow in the next week or so.
What doesn’t kill us will make us strong —