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dragonlady7via http://ift.tt/2f9e8In:bibliophilecellistsoulsearcher replied to your post “Over 250 chickens today. I floated; started off eviscerating, but then…”
Why do you need to harvest them before sunrise?
Oh, because I still get hives if I spend more than about half an hour a day in direct sunlight. I can get by flitting from shade to shade but I can’t work in the field during the day.
For the record, it’s too dark at 5am; I got up at 5:30 and puttered around and harvested from 5:45 to 6:15 and that was a good enough start. I got some wildflowers from a shady spot too. My biggest hat is big enough that I can fold my arms across my chest and get them protected too, in most sun angles.
Apart from that, actually it’s a great practice as a flower farmer to get your flowers cut before the sun is high; the cooler the blooms are, the longer they’ll last, and we’ve found that even beyond that, chilling the bouquets in the walk-in cooler overnight makes them last even longer– the ones we make for the house and just bring straight in and put on the table die long before the ones that sit in the chiller overnight, go to market, sit in the sun on the market table, and then come home and get stuck on the table too.
Why do you need to harvest them before sunrise?
Oh, because I still get hives if I spend more than about half an hour a day in direct sunlight. I can get by flitting from shade to shade but I can’t work in the field during the day.
For the record, it’s too dark at 5am; I got up at 5:30 and puttered around and harvested from 5:45 to 6:15 and that was a good enough start. I got some wildflowers from a shady spot too. My biggest hat is big enough that I can fold my arms across my chest and get them protected too, in most sun angles.
Apart from that, actually it’s a great practice as a flower farmer to get your flowers cut before the sun is high; the cooler the blooms are, the longer they’ll last, and we’ve found that even beyond that, chilling the bouquets in the walk-in cooler overnight makes them last even longer– the ones we make for the house and just bring straight in and put on the table die long before the ones that sit in the chiller overnight, go to market, sit in the sun on the market table, and then come home and get stuck on the table too.
