Time to Rock n' Roll

We had a nice time with family over Easter dinner on Sunday. I'm not gonna lie. There was some pre-dinner excitement with the thermometer, the ham and the cooks in the kitchen. Every time I would pull the ham out to check it, Bill would jab it with the thermometer and Farmer Dave would hurry over to stare at the digital results. As the designated meal time came and went, I knew my entire cooking career was on the line. My guests were reaching that point of intoxication where confessions begin, so I decided to pray for divine intervention. And then out of nowhere, Bill declared the ham done. Yay! That was just after Grandpa confessed he was a lifelong liberal Democrat. Wow, what a miracle (that the ham was done), and as a result I still have a cooking career! Such joy!

I guess the anxiety over the ham really wore out Bill. He looked like death on a biscuit after dinner, so I discreetly suggested he grab a little nap somewhere. Truth is farmin' has gotten very busy. Frost season started the end of last week, so we were getting phone calls in the wee hours of the morning from Farmer Dave to let us know wind machines had started. Bill would then drive up to check on each of the machines to make sure everything was working properly. On the first morning with cold temperatures, one of the machines didn't come on, so he had to start it manually. Hopefully, the service person is coming up today to repair it. 

These cherry fruit buds are slowly swelling up. Fruit development will really start moving if the days start getting warmer. Our 7 day forecast actually indicates spring may have arrived with daily temps expected in the range of 60 degree plus. We are at 470 blossom degree days this morning, compared to 440 this time last year, and 670 on a normal year. Our growing season was ~ 2 weeks late last year. That was how we came to have a wedding, a surgery and a cherry harvest all at the same time. 

It's very interesting how Washington, Oregon and Northern California have been below average temperatures this spring, and the eastern half of the U.S. has been 8 - 10 degrees above normal. 

We've been working to calibrate the sprayers. Part of that process involves calculating the speed of the tractor in the expected gear for a specific distance with a stop watch. This is all documented in our Safe Quality Food record book. And yes, we've already had our SQF internal audit for this year which means I have a list to complete in 30 days to be SQF certified. I like lists. A lot. I feel really good about it because:

1. The Food Safety Specialist at Stemilt is nice and helpful.
2. I'm no longer dreading the SQF internal audit - it's over 
3. I can see clearly now how to get it done because I have a LIST!

When the equipment is deemed ready, Bill will start writing spray recommendations, and then our applicators will begin spraying. This year we're going to try writing our spray recommendations online.

The irrigation system is going in at Chelan Falls for the replant.

These were Golden Delicious trees in Union Valley. We're grafting them this spring, so the guys are giving each tree the final saw before the grafters arrive. Most of the crew is tying limbs in our cherries. Currently they are cross tying in the Skeena block. We still have blueberries and Honeycrisp in the canyon to prune. Bill explained the cherry tying is the priority because as the the fruit buds get bigger, they knock off easier during tying.