This little guy is pretty typical for thistle. A little nub poking out of the dirt, and five times that underground. The barn is in the shot for scale.
So far summer squash, cucumbers, broccoli, pumpkins, sweet corn, sweet peas, and pole, goldrush, black turtle, and anasazi beans have started showing themselves. It still seems a little like magic, to just poke some hard little lumps into the ground and see (roughly) orderly little greenies pushing up.
Produce won't be ready for another month or so, but start looking for us around the beginning of July at the farmer's market selling "natural beef." It would've obtained the coveted Organic label, but there aren't any organic certified butcher shops around. Other than that, the cattle are all grass-fed on pasture that's been certified organic, so unless the butchers are injecting the beef with, I don't know, CFCs or something, you're basically getting organic beef.
Palouse Organics is the name, Frank Hill is the man behind it, and LaVon and Grace Wagler are heading up the operation. And I'm the gardener.
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