Too hot to handle

Memorial Day Weekend seems like a lifetime ago.
Things here on the farm have been endlessly busy, as they often are in June. Our first cutting of hay was put up in big, beautiful bales, stacked, and the whole lot was sold a few weeks later. Thank goodness for our buyers. Without them, we wouldn’t be a farm anymore.
We were able to get our corn flown by helicopter (!) for weeds and pests before things got out of hand. And we’ve just finished cultivating it in the last few days. For those not familiar with the PNW lingo of “cultivating,” it means running a tractor with several hoes through the ditches to pull up the dead weeds. We outfit ours with fertilizer tanks at the same time so we get a twofer out of one pass through the field.
Now, we’re in the midst of the hottest temps I can ever remember in June and, boy howdy, it is hot. Everywhere in the west has been hot this year and I guess Mother Nature decided it was our turn to get a taste of it. The peak is supposed to hit us Tuesday with a wallop at 115 degrees.
We are, and will continue to be, hustling in our fields to keep our crops well hydrated as possible as we ride out this rough patch.
If you can, throw a cool drink back for us. I’m partial to the cool fizz of a Topo Chico on a hot day. If you’ve never tried one, maybe give it a go. You might like it too.