flowers
Spring Slideshow
It has been so busy on the farm getting ready for spring that I haven’t had time to post lately. I have, however, taken the time to take some pictures so I thought I would create a slide show to share some of the activities that have been keeping us busy. We are planning to open our weekly farm stand here at the farm later this spring which is our big project right now, aside from planting all of our spring crops to sell at the farm stand. Our courtyard has completely bounced back from last year’s drought and heat spell and is looking better than it ever has and all of our herbs and vegetable crops are doing really well this spring.
If you are using an iPad or iPhone, or if you want to see a larger more full-featured version of the slideshow, you will need to click here to view the slideshow.
Happy Spring Y’all!
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Absolutely beautiful. Just the kind of place where I’d like to live if we ever get around to finding a little piece of land in the hill country! I’m curious about the stone used for your beds – being in the hill country I know it’s readily available but I’m curious did you go to the stoneyard to purchase it?
Hi Jeannette, I’m pleased that you like our place! We really love it here.
Almost all of the stone that we used for the raised beds is sawn limestone which we got from Daniel Stone if I recall correctly. They are a local stone vendor. The stone we used for the retaining wall and the beds at the base of the retaining wall was manufactured stone (Pavestone) which we purchased from a vendor in San Antonio I think.
Have a lovely spring. ~ Carol
Carol,
I have a question about your perpetual chard. We’ve grown the ruby variety with great success. Does the perpetual chard taste similar – I really find chard to have a mild spinach flavor. Does this variety make it through our hot summers and continue to grow?
Jeannette – I have never grown the ruby variety of chard, but I do grow bright lights and rainbow chard and they have a very similar flavor to the perpetual chard. I find most chards to taste like a mild spinach which is why I like them so much! We have had excellent success with the perpetual chard in the heat as long as we keep it moist, not wet, and cover it with shade cover when the temps get above 95. Alternately, you could plant it where it would get sun until the heat of the day and then dappled shade thereafter. I use this same technique with peppers also and find that their yield increases significantly during the heat of the summer.