I wrote before how we had started making compost for this year’s growing season last year in May.  We used horse manure and all the kitchen scraps from the Roadhouse kitchen plus coffee grounds and tea leaves.  Alex would haul about a thousand pounds away each week to Cornman Farm and we slowly built a mountain of a compost pile.  It was turned several times last year and has sat maturing to one side of the garden through the spring.  Over the past month we’ve begun to use it as we preppped different beds; the idea is to spread about an inch over the surface of a bed and work it into the top layer of soil.  In the past week Jess, Anna and I have made it disappear - not with magic but with sweat and sore muscles.  We’ve been spreading it on the sizable rows ( 232 feet long) intended for our tomatoes and peppers.  There are 28 of these longs rows altogether so that means over a mile long strip of compost laid down, wow.  Jess and I had a bet that our compost pile wouldn’t be enough for all of that, but we finished the rows today and the pile is almost gone so Jess owes me a beer at the Roadhouse.  The rest of the week will be about making the raised beds for the tomatoes and peppers with a special plow and setting up irrigation lines and harvesting some spinach, radishes and turnips.  The carrots are all up and will need to be weeded soon, too.  So many jobs, so little time …