March 21, 2017
Goodness me how time flies. I must apologize for leaving the blog for so long. Life in general, the farm, school, work, and the Navy has taken a toll on me this past year. So for now, I have decided not to take any classes the rest of the spring session and for the entire summer to allow John and I to work on our new venture. Well, actually more like continue down the path towards our self-sustainable measures through working the farm with our horses and getting back to nature. So allow me to fill you in…
Yes, I am still working on my Beachbody programs. However, they have taken a back burner and my fitness…. Well, it has too and I hate to say it is back to where I started. So… it’s a work in progress. HaHaHa. I’m more than half-way done with school. I have 4 classes left and my capstone/thesis project to complete. My plan forward here is to start back in the fall, take all 4 classes and then take the summer off again and finish in the fall with the capstone.
What’s happening on the farm is tremendous. After our barn fire in 2015, we spent the entire last year re-building our equipment back up and getting the horses ready. We tend to take classes at the local extension office to learn more about farming, etc. and ran across a presentation last fall called Food Route. This company was looking for produce growers to provide them with produce of all sorts for them to sell throughout our local area. We signed up. So this year, instead of cattle or pigs, we are growing specialty hot and sweet peppers, eggplant, and assorted cut flowers. We have most of the horse equipment that will be needed and even added 2 more horses to our stock. This will give us the ability to change them out as needed and to have extra available when the unfortunate injury happens. Currently, our veggies are sitting in a greenhouse waiting to be planted. We are pretty excited about it. Even more so that we are going to do this with my horses is just a dream come true.
Mike and Mark
Last year we also picked up 2 pigs to raise. The week before last we were finally able to get them to the processor. We are still making sausages… LOL… it’s what happens when your piggies weigh in at 441 and 445 pounds. Gee, what porkers they were.