Published by admin on Wed, 08/16/2023 - 11:50am
Chokecherry season crops up at the most inconvenient time. It’s hot outside, hot inside, and even hotter standing over a boiling pot of almost-jelly, stirring and pouring and fishing hot jars out of hotter water, burning fingers and creating chaos in the kitchen. It isn’t as if there’s not enough to do or the summer hasn’t flown by fast enough.
The branding irons are hardly cooled and we begin the late summer work of preconditioning calves. The bulls hardly start their summertime gig before we gather them up for their 10-month vacation.