Friday morning it was starting to get more smokey here.  I did the animal chores wearing an N95 mask.  We have purchased these masks in the past due to the wildfire smoke that tends to happen here now every summer.  Here is Bambam looking especially golden in the smokey sunlight yesterday morning.

And here is how it looked facing to the east.

And here I am in my mask and hat.

I noticed that the most recent hay loft chicks are starting to feather out.

I threw some turnips to the sheep and noticed it was getting smokier.

I did some harvesting in the garden with my mask on.

And then hid in the house.  The AQI was 152 at 11:00.

In the afternoon it became much smokier.  You couldn’t see the field across the road.

I tossed some harvest cuttings to the animals, and it was thickening more.

The crows on the right of the photo were acting oddly.

By 3:00 PM the AQI was 180.

I stayed inside and cooked with my harvest.  First I made Winter Vegetable Refrigerator Pickles with carrots, parsnips, beets, and rutabagas.

Next I started another batch of zucchini chips.

Then I started slicing zucchini for Zucchini Lasagna.  By the way, if you did not know, all of the recipes I have tried and liked from the internet I keep track of on my pinterest page.

Then I made the lasagne.  I made a traditional one for Tom.

After dinner we cut, blanched and froze the thinner green beans I had picked.  I didn’t feel well so went to bed early.  Not sure if it was related to the smoke or not.

This morning the AQI was much worse at 196.  It was foggy as well so almost no visibility.

After the chores I went to our trailer and racked 3 carboys of wine (two plum and one blackberry).  Here are all of my carboys so far.

I brought the leftover, slightly fermented plums and blackberries to the pigs.  They were not interested, probably because they had already eaten a lot.

And here it is looking east.  You cannot see the mountain to the right at all.

So I hid in the house again.  This time I cleaned and prepped the rest of the green beans for canning.  They are in the pressure canner right now.  Tomorrow I work so hopefully will not be exposed to the smoke.  This summer kind of sucks.

But on the bright side- Go Hawks!