Especially with the days growing shorter and shorter, time is flying by faster than I can keep up with it. Less than two weeks until my departure, but it still hasn't sunk in yet. Life on the farm feels constant, never-ending, routine. It's hard to imagine it all leaving me behind, continuing just the same as I encounter abrupt changes and try to settle into new routines.
The milk production is back up to where we can actually make hard cheeses again. The picture below features some of Tuesday's manchego curds; one of my favourite cheeses to make, and not too bad for eating either. It will be a task this winter to stock up the cheese cave again, but I'm sure Benjamin will have everything in hand.
The milk production is back up to where we can actually make hard cheeses again. The picture below features some of Tuesday's manchego curds; one of my favourite cheeses to make, and not too bad for eating either. It will be a task this winter to stock up the cheese cave again, but I'm sure Benjamin will have everything in hand.
I thougt Ava would be the last calf born before I left, as the next due dates were not until November, but lo and behold! Caroline popped out her first calf three weeks early. She is doing a great job taking care of the tiny girl, who I believe has been dubbed "Cassie." She's pretty cute.
And this morning we hailed the arrival of a fall litter of piglets. I'd forgotten how adorable they are when they're so tiny. At less than 12 hours old, they were already eager to explore the world under mama's watchful eye. But exploring is hungry work, so it's difficult to get far.
The current view from the Frye field is, of course, breathtaking. Approximately five times more vibrant and colourful than this photo.
And then the sun sets long before we are ready to see the end of another day. Fortunately our bodies are quite ready for the rest, so we don't have long to dwell on the swift passage of time.