4/18/2020
(Above: All the tomatoes of Garden #2 have been caged. Weeding still needs to be performed around the bags, but I am presently waiting for the stinging-thistles to abate.)
Active Summary: Today began with calisthenics, a little bit of writing, and a beef pasture check with Padre. Next I returned to Jacobhouse where I made a hefty pot of BBQ sauce (we had almost exhausted the portion I put together the other day) before writing for one more hour. Right as I was concluding the latter task, I received a call from someone that desired compost bags and beef. I ended up making / loading the fellow with 10 bags and also loading him with the 5 left at the Moo-Magic stand. The beef order followed.
The next portion of the morning was spent helping Padre with a little bit of calf-tagging / genetic testing / treating and then making of 8 more Moo-Magic bags for the self-serve stand. I concluded the morning with a visit to the studio and then by the delicious lunch shown below.
A delectable lunch of pulled pork (Madre prepared), baked potatoes, and a garden salad (Padre prepared). My primary contribution was the barbecue sauce. 
As promised, here is our dinner from last night: a La Cuisine repast of braised short rib (topped with sweet carrot sauce), Parmesan brussel sprouts, Caesar salad, and Padre-made bread. This was only a fraction of the food they provided us with. 
A delicious dessert of La Cuisine’s chocolate-cherry ice cream.
(7:50 PM Update:) After spending some more time researching a new and improved version of carbonation, I ventured outside to participate in farm-related activities. The first task consisted of my aiding Padre in ‘dead-lifting’ a deceased Wagyu calf onto the bed of the large white pickup truck. Afterward, normal tasks commenced: feeding bovines, checking calves for ailments, and pitch-forking feed. I next worked on tomato cages for a little while before going on the evening beef pasture check with Padre. To conclude the evening, I did a little bit of weeding in both gardens and installed the freshly-wrought cages around the remainder of garden #2’s tomato plants.
Fungal undergrowth beneath the rapini ‘trees’ in garden #1. 
Despite it not being the right time of year to grow collards, these ones seem to be doing quite well. 
The orach is performing excellently, too. 
A ham / mushroom / Parmesan / garlic / thyme / rosemary / honey fritatta. It smells incredible in the Jacobhouse right now.
Final Note: After concluding this entry, I will be eating dinner at the Studio. Tonight it is going to be a ham & mushroom fritatta – a creation that has just emerged from the oven.