So many green beans. We describe our “second crop” of beans. There are still new beans coming on now, including rattlesnake and Kentucky Wonder, and the new blossoms offer the promise of even more to come if they can beat the frost

Today we focus on fruits and nuts in the orchard. The progress so far, the electric deer fence, orchard floor maintenance, the advantages and disadvantages of trellising fruit trees, and our plans for winter planting

We know how helpful the Longleaf Breeze Planting Database is to us, and we hope to others. We've neglected it, but we pledge to do better. This extra-length episode has a comprehensive report about the performance of Veg Hill over the summer

Hard to believe we’ve been at this every week for just shy of two years. We remember where we are when we started, what has changed, and what we’ve learned. It’s remarkable how much of what we set out to do we’re actually doing or preparing to do

Holidays have a different feel to them now that we live on the farm. There’s no such thing as a holiday, or maybe every day is a holiday. We address holidays as “holy days,” and we talk about the way we use the Sabbath day here on the farm

We bought our Sun Oven before we moved to Longleaf Breeze, thinking when we did that it would be a fun novelty. After we’ve settled into life as subsistence farmers, though, it’s become our main cooking tool

We should move Thanksgiving to August, because our production is peaking. We're choked with peas, beans, tomatoes, okra, eggplant, and winter squash. We’re planning two big batches of soup, but that will only put a small dent in the supply

We’ve just returned from a week in California visiting our children and our grandchild. So much sunshine! There just aren’t anything like the bugs and fungi there that we have in central Alabama. But remember they're living and growing in a desert

We've now graduated as Master Gardeners. We're so proud! How has all we've learned changed the way we grow? Our plans for the future? Also: progress on the lodge, arguing about the refrigerator, and an orchard update

We have far more food than we can use these days. Our philosophy is we eat what we want, store what we can, and give away the rest. Giving food away is our way of priming the gift economy, and we're already planning what we can give away in the future