Monday, April 20, 2020
It’s been two weeks since Paloma broke a fever, and she’s now been totally symptom free for ten days. Nobody else in the house so much as felt a little warm. Who knows what virus she had, but it’s gone now.
I went back to work today. They are still doing temperature checks at the doors of the clinic, and I am required to wear my mask. Felt good to get out of the house, and to get back to being “useful.” There are not very many appointments available - clinics are still only seeing acute illnesses, or well child checkups for kids under two years old, or OB appointments. My next check will be slim. Luckily Homero still has some clients, though his business has been down as well.
Thank goodness for gleaner’s. There’s plenty of food coming in the front door. I even canned a few quarts of salsa last week and a few cups of lemon curd yesterday. This time of year we have an absurd surplus of eggs, and gleaners had provided a couple dozen lemons. Add sugar and butter and presto: lemon curd, one of the most delicious substances in the planet.
The pigs are scheduled to be butchered sometime this week. We are keeping the smaller pig for ourselves, and I sold the larger one in halves. In exchange for one half we are getting a whole lamb (well, it’s cut and wrapped, but I mean an entire lamb), plus a little cash. The other half is a cash sale, and ought to fetch about $300.
The goats will give birth in about three weeks, and two weeks after that I can start milking. Then it will be cheese season.
There have been some ominous noises in the news about disruptions in the food supply chain - some of which are clearly visible through the lens of the gleaner’s pantry - and it would not surprise me one bit to see prices for some foods rise quickly. But here on the farm we are well insulated from worries about food supply.