Heading out to the field to load up wrapped bales to haul back to the barn, then these alfalfa windrows will be square baled.
I’ll be at the Charlotte Regional Farmers’ Market tomorrow with sweet potatoes, chard, 3 kinds of kale, beets, wheat berries, and tomato plants in these varieties: sungold, brandywine, giant belgium, cherokee purple, container cherry, plus the last purple basil and thyme plants. Whatever tomato plants don’t get sold this week, I’m putting them in the ground because I can’t keep them watered.
We have our grass fed Angus beef in these cuts: big beautiful briskets and whole ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, oso bucco, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.
We were supposed to have beef coming back from the processor for this weekend but it won’t be here until next weekend. We’ll be all stocked up on steaks and everything then.
Shane loading wrapped bales onto the trailer, this will be the cows’ feed this winter in addition to dry hay.
I drive the truck around the field to the groups of bales for him to load. He calls them marshmallows, haha!
Windrows to be square baled for horse hay. Pretty sky!
See you tomorrow