Made it! Sunday morning and the week is behind me. Market went well yesterday. I really need to get a bigger space next year. Too much stuff in too little space. Taking a few days off then soup making and winter market start. Soup will be available at the winter market served hot and ready to eat as well as by the quart and maybe the pint to take home. Looking forward to the slightly slower and different pace of winter. An enormous amount of planning and paperwork looming in the future. I will be cooking soup out of the LACE incubator kitchen in Barre. Really nice space and a great opportunity. I am really excited to be getting back in the kitchen and cooking. This is the start of combining my two passions, farming, and cooking in a way that will be accessible to everyone. Now to finish cleaning up the farm and putting everything to be for the winter. The list is long and made up of lots of little jobs. Have a great holiday everyone and thanks again for a great summer season. Joe