It's been a little while since I've updated you on our straw bale house building progress. We are nearly finished with the first coat of lime plaster. We ran out of lime before finishing the last bedroom and we're waiting on a new shipment. Though we need to put two more coats of plaster on the straw walls before we're finished, we are getting a better idea of how the house will look once complete. Plastering is labor intensive, but it has been really rewarding to do this first coat ourselves. We are hoping to hire out the next two coats but have had some difficulty getting plaster contractors to respond or get back to us. It sounds like this is a common experience, as there really just aren't enough tradespeople to go around these days. Thankfully, we had a couple of plasterers stop out just yesterday to take a look at the project. These guys are the real deal. They both grew up and were trained in England and one has even had experience plastering a straw bale house. Hopefully they come back to us with a reasonable quote, because we really need their experienced crew if we have a chance of getting these next two coats of plaster on before it gets too cold.
The share this week is nearly identical to last week's share, except we have a fresh crop of radishes on instead of the swiss chard. I still wanted to pass along a swiss chard recipe that could also incorporate your spicy salad mix as well since it pairs very nicely with eggs:
I'm so happy with these little pie pumpkins this year! We do love to make pumpkin pie with fresh pumpkin and yours should keep for a month or two if you'd like to save it for Thanksgiving time. If you'd like to try something a little different, winter squashes are an awesome risotto ingredient. Here's an idea to try and I think it would be delicious with your dill swapped in for the rosemary in this recipe:
It's been super dry on the farm the last two weeks and now pretty darn hot the last few days. The veggies could really use some rain, but we've been irrigating them to keep them happy. The plants and humans will definitely appreciate the cooler temperatures on the way. We have lots of delicious fall things on the way!