03/25/2026
Sidney Orchard Farm Update – Spring Chores Edition 🌱🐐🥚
Well… things escalated quickly out here.
In the last few days we have officially entered what I like to call “aggressively optimistic farm season” — where everything is happening at once and I’m just out here covered in dirt making big promises to plants.
Let’s start with the headlines:
We planted mulberries along the goat pen — which will (in theory) become a privacy hedge, shade, and a steady snack bar for both humans and the world’s most entitled goats (see photo evidence of said freeloaders judging me through the fence).
I also added:
Elderberries (medieval immune system unlocked 🧙♀️)
Nanking cherries (tiny, tart, overachievers)
Medlars (yes, I am now growing fruit that requires rotting on purpose before eating… we’re all learning things here)
Basically, if it sounds like something a 1400s villager would grow, I bought it.
I thank YouTube historical gardening shows for that.
And because apparently I have fully committed to this lifestyle, the pawpaw trees (North America’s only indigenous fruit bearing tree - taste like a banana mango hybrid) are going into their permanent spot in the next week or so — another YouTube-inspired decision that future me will either celebrate or question.
Meanwhile, the farm has been BUSY:
🥚 The chickens are laying like they’ve got bills to pay — we are swimming in eggs
💩 Every bed is getting amended with absolutely glorious composted horse manure from friends (and yes, it is as magical as it sounds)
🌳 The orchard has been pruned and fully dressed with that same compost goodness — this year those trees are about to show off
🍄 AND… we planted the wine cap mushroom bed! Because clearly I looked at my already full plate and said, “you know what this needs? FUNGUS.”
We’re trying mushroom farming this year — stay tuned for either success or a very expensive lesson in humility.
In the garden:
Broccoli is in (first wave looking strong 💪)
Fava beans and peas are planted
Asparagus is popping up like it owns the place
Sorrel is in (fancy lemony perennial green = I feel like a woodland queen)
The salad house is thriving with arugula, romaine, buttercrunch, and spinach
Cilantro, dill, leeks, garlic, and shallots are all doing their thing
And yes… the tomatoes are going in this week under cover because we are not playing games with the Pacific Northwest
Also worth noting:
🥝 The kiwi are waking up too — year three, so with any luck we may finally see some fruit this season
🍊 The citrus survived the winter
🥑 The avocado in the big hoop house is STILL ALIVE (honestly deserves its own parade)
And in case you’re wondering what it takes to make all this happen — there are wheelbarrows of manure, a livestock guardian supervising like middle management, and a whole lot of “we’ll figure it out as we go.”
It’s muddy. It’s chaotic. It smells… earthy.
But it’s happening.
The farm stand is still coming — and this is the beginning of everything that will fill it.
Stay tuned 🌿
M&M
✌🏽💚🌱
