Rain and sun

The rain last week was a surprise, as well as a mixed blessing. It refreshed the plants, buildings, and people, but it also rained on the hay. Luckily, the hay survived. While diminished in quality, it is still decent. We are balancing our time between the hay, the weeds, planting, and the animals. While I am feeling rather spread out, I also notice that when I stop for a moment, I see that the plants are still thriving among the weeds, the animals are fat and happy, and and the flowers are starting to bloom. I try to be patient with our progress and have faith that as we slowly work at all the projects, we will succeed. 

This week's pick list:

• Snap pea
• Carrot
• Beet
• Turnip
• Lettuce
• Spinach
• Collard
• Kale
• Chard
• Fennel
• Basil, dill, cilantro, parsley
• Pac choy
• Escarole and frisee
• Scallion
• Garlic scape
• Strawberries

Caramalized Turnips with Parsley, Lemon, and Capers, adapted from nytimes.com

3 pounds small turnips 
4 tablespoons olive oil
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
 Zest of 1/2 lemon
3 tablespoons flat-leaf parsley, roughly chopped
 Juice of 1/2 lemon, or to taste

Chop the garlic and macerate it in the lemon juice for ten minutes. Add the capers, lemon zest and parsley, and 1 tablespoon olive oil.
Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.Season with salt and pepper as you cook them.
To serve, mix the warm turnips with the dressing.

Summer heat

All of a sudden it truly feels like summer. The heat is here, we are baling hay, and it seems that everything needs to be weeded at once. We brought in 2 wagon loads of hay and the barn already smells delicious. Oliver was so excited to have hay to climb on again, even though it was only stacked 2 bales high. We struggled to convince him to come in for dinner. The flower garden is almost fully planted and slowly they are starting to bloom. Many of the flowers from last year have reseeded themselves in different places, along with the cherry tomatoes, tomatoes, chard and more. It is always interesting to see which plants survive and where they travel. The baby turkeys have arrived, adding more diversity, beauty, adventure, and work. 

Baby Standard Bronze turkeys

This week's pick list:

• Carrots
• Beets
• Snap peas
• Turnips
• Radishes
• Scallions
• Garlic scapes
• Kohlrabi
• Kale
• Collards
• Chard
• Spinach
• Arugula
• Lettuce
• Escarole and frisee
• Pac Choy
• Basil, parsley, dill, and cilantro
• Strawberries

The dry corn field with both chicken coops, cows, and more

Chopped Salad with Feta, Lime, and Mint, adapted from smittenkitchen.com

• 3 cups chopped, crunchy vegetables, such as radish, turnips, snap peas, carrots
• 1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
• 2 scallions, thinly sliced
• 1/3 cup well-toasted sunflower seeds, salted or unsalted
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/4 teaspoon coarse or Kosher salt, plus more to taste
• 1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
• Freshly ground black pepper, to taste
• 1 to 2 tablespoons thinly sliced fresh mint leaves
• Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. 

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. 

Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Valerian

Spinach Pilaf with Carrots, adapted from Laxmi's Vegetarian Kitchen

• 1 cup basmati rice
• 1 cup chopped spinach
• 4 carrots, diced
• 1 garlic scape, sliced thin
• 2 cups water
• 2 Tablespoons ghee or butter
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 scallions, sliced
• A handful of chopped herbs, such as basil, cilantro, parsley

Salute the spinach in a little ghee or butter over medium heat until wilted. Puree in a food processor or blender with 1/2 cup water until smooth.

Heat the ghee or butter over medium heat. Add the cloves and cinnamon and salute briefly, about 30 seconds. Add carrots, rice, and garlic scapes and saute for about 4 minutes. Add the spinach puree, salt and the rest of the water. 

Bring to a boil, reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

Turn off heat and let rice stand 5 minutes. Fluff gently and garnish with scallions and herbs. 

Heads of grain

I rode my bike around the farm this Saturday, taking pictures, checking every field and creature. Even though we still have chores to do on the weekends, the days still have a slower pace. We have time to observe the plants and animals and to reflect on their needs. I try to put my long list of projects out of my head and listen. This time allows me to see what truly needs to be done and helps me to not get too overwhelmed. 

The wheat and oats are headed up, looking green and healthy. I cannot believe how fast they have grown. This week, the rest of the crops seem to have improved as well. Even though it was grey, it was warmer, helping everything to thrive. We have new chicks in the barn and 2 chicken coops in the field now. The cockerels have been separated from the hens and live in their own coop now.

This week's pick list:

• Turnips
• Radishes
• Kale
• Chard
• Spinach
• Tatsoi
• Pac Choy
• Escarole and frisee
• Cilantro, Dill, and Parsley
• Lettuce
• Kohlrabi
• Strawberries

Chickpeas and Spinach, adapted from food52.com

7 ounces chickpeas, soaked overnight, two cans of chickpeas, rinsed
6tablespoons olive oil
18 ounces spinach, washed
3 ounces bread (about two 1/2-inch slices), crusts removed, cut into small cubes
3cloves garlic, thinly sliced
3/4teaspoon cumin seeds,
1small bunch fresh oregano, roughly chopped
1pinch red chili flakes
1 1/2 tablespoons good-quality red wine vinegar
1/2teaspoon smoked Spanish paprika
Sea salt
Black pepper

If using canned chickpeas, proceed to step 2. Otherwise, drain the dried, soaked chickpeas in a colander, rinse under cold water, then place in a large saucepan. Fill with 8 cups cold water and bring to a boil. Reduce the heat to a simmer. Cook 1 to 2 hours, or until tender, skimming of scum as necessary. Remove from heat, drain water until level with the chickpeas, and season with salt and pepper. Set aside. 
Place a large saucepan over medium heat and add half the olive oil. When the oil is hot, add the spinach with a large pinch of salt. Do this in batches if necessary. Stir well—remove when the leaves are just wilted, drain in a colander, and set aside. 
Heat the remaining oil in a saucepan over medium heat. Toast the bread until golden all over, then add the garlic, cumin, oregano, and chile, and cook 1 minute more, until the garlic is nutty brown. Transfer to a mortar and pestle or a food processor along with the vinegar, and mash to a paste. 
Return the bread mixture to the pan along with the drained chickpeas. Stir until the chickpeas are hot and have absorbed the flavors of the bread mix. Season with salt and pepper. If the consistency is a little thick, add a little water. Add in the spinach and cook until heated through. Serve sprinkled with paprika.

Miso-Cream Kale, adapted from food52.com

3 to 4tablespoons unsalted butter, divided
1 large shallot, thinly sliced
2cloves garlic, thinly sliced
1bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
1tablespoon soy sauce
1/4cup dry vermouth
1/2cup heavy cream
1tablespoon white (shiro) miso, or more to taste
Salt and freshly ground black pepper

Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won't all fit in the pan, just add what's left after it's cooked down a bit.
Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream, soy sauce, and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Serve immediately.

Strawberry fields

The strawberries are thriving in this cool weather. They are a treat to have in abundance. The planting has slowed and now the main focus is weeding. The weeds are quite vigorous in the spring. There is enough residual moisture that they grow everywhere, not just in the rows with the crops. As soon as we finish weeding a field, it seems that we need to start over again. Weeds are masters of self propagation; they grow faster than the crops, and produce seed rapidly. We do our best to keep them at bay until the crop is well established. Hopefully over time, with good management, the weed pressure in the fields will diminish.

This week's pick list:

• Strawberries
• Spinach
• Tatsoi
• Lettuce
• Escarole and frisee
• Cilantro and dill
• Broccoli
• Broccoli raab
• Kale
• Collard
• Radish
• Turnip
• Garlic

Pasta with walnut Sauce and Broccoli, adapted from nytimes.com

1 garlic clove, cut in half

¾ cup shelled walnuts
1 tablespoon bread crumbs
⅓ cup fresh ricotta
2 tablespoons warm water
¼ cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
 Salt to taste
1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets (stems set aside for another purpose)
1 pound orecchiette, farfalle or other pasta
 About 1/2 cup pasta cooking water(more as needed

1) Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
2) Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
3) Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.

First pick up

The fields are filling up with food and we have enough abundance now to begin harvesting. We are looking forward to sharing food and the farm weekly with the greater community. The cool weather has kept the spring crops and greens happy and sweet. I would not might if we had a little more sun and heat soon. Some of the other crops are struggling along, ready for warmth. I find that as I watch the garden grow, it is similar to my children. One week everything has a growth spurt and looks beautiful, and the next it seems everything is struggling. It comes and goes in waves. 

This week's pick list

• Strawberries

• Arugula

• Lettuce Mix

• Radishes

• Pac Choy

• Garlic

• Kale

• Collards

• Broccoli Raab

• Cilantro and Dill

• Turnips

As the season continues, there will be new items each week and more diversity.

There are a few perennial flowers for harvesting and much of the perennial herb garden is ready. There is beautiful tarragon, lemon balm, and more. 

Pac Choy and Radish Coleslaw, adapted from nytimes.com

1 head pac choy (about 1 pound), cored and very finely sliced
8 turnips, cut into fine strips
8 radishes, thinly sliced
½ cup fine strips of mint
½ cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
¾ cup vegetable oil
 Kosher salt and freshly ground black pepper to taste

PREPARATION

In a large bowl, toss the bok choy, turnip, radishes, and mint. Set aside.
In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Miso Vegetable Soup, adapted from nytimes.com
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon maple syrup
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)

8 radishes, thinly sliced

1 pac choy, thinly sliced
8 turnips, thinly sliced

8 cups water
¼ cup white miso, or more to taste
Handful of chopped cilantro

PREPARATION
Heat oil in a pot.

Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 5 minutes. Taste broth and adjust salt if necessary.

Add turnips, radishes, and pac toy. Simmer until tender, about 5 minutes.  Taste broth and adjust salt if necessary.
In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little cilantro.

Changes

We are getting ready to start harvest next week. The herb garden is mowed; the flower garden is slowly filling up. It will be a pleasant change to have fresh food to eat again and to have the farm full of people twice a week. However, it also means that we have less days to plant and weed. This week we are making a big push to get the last large plantings in the ground and to cultivate as much of the fields as we can. 

Even though some of the grass started to turn brown almost a month ago, most of the fields still appear green. It has been cooler lately, which I think has slowed the drying. The fields that the cows are grazing are still regrowing; there is so much for them to eat right now!

The chickens moved in the mobile coop last week. They had to walk across a small bridge to reach it of which they were quite unsure. We were not sure how well the coop would move but it was solid. It takes some skill to maneuver but it is satisfying to see it out in the field, rather than in our barnyard. The chickens spent the week inside the coop and we opened the doors today. We were excited to see them outside on grass but they were less so; they were rather timid about venturing out. Soon enough they will explode out of the doors when we open them.

My friend, David Howekamp, took some lovely photos of the May Day Festival; I could not resist sharing this one of the line up before the dance. He also took an excellent shot of a barn owl. We do not see the owls that often but we hear them all night and find their droppings all over the barns. I am grateful for their presence on the farm.

Blue skies

We had our first May Day celebration this Sunday. The tetherball poles were decorated with flowers and ribbon, acting as the perfect sturdy center for the young dancers. We were fortunate to have talented musicians leading them through the steps. The clouds broke around midday, allowing us to celebrate the sun and the rapid spring growth that is happening around us. The kids stamped silk streamers to use as mini may poles and made paper baskets to collect flowers. People of all ages created delicate and beautiful paper flowers with Heather Frye of Venn Floral, www.vennfloral.com. You can see pictures of the lifelike flowers they made at http://vennfloral.tumblr.com. We hope to celebrate the start of the season for many years to come.

Cows in the corral

We separated off two steers from the herd today to join the bulls. We like to begin moving the bulls on pasture when the grass is green and before we put them in with the cows. However, moving two bulls alone is tricky so we add other steers to keep them company and offer us a buffer. 

Two chicken houses

The mobile chicken coop is done. We are moving the chicks in on Thursday. They will stay in the coop for several days to acclimate and then be out on pasture soon. Next we will build the coop for the turkeys and meat birds. 

Vegetable rows

The greenhouse empties and then refills as we plant out starts and sow more. By the end of this week, most of the large plantings are in the ground; we will only have winter squash left. It seems that as soon as we put the plants in the ground, they double in size. They are growing so quickly. I get hungry just thinking of all the good food that will come!

Feasting insects

The dry beans and corn are up. It is exciting to walk the rows and see the small plants growing. We planted everything much further apart this year, hoping that fewer plants would mean more water for those plants. As the plants grow using only the residual water in the soil, there needs to be enough water in the soil to support not only their growth but also their ability to fruit and make seed. If there is no water left when they are ready to make seed, they won't and we will not get a crop.

We cleaned up and replanted most of the herb garden today. It was interesting to see what survived the winter and what we lost. We are moving plants, making adjustments, and hoping that we can find a spot that suits each herb. The chives were covered with aphids so we removed the badly infested plants. Even though there were aphids on some of the others, we left them as they seemed to be growing well and we wanted to leave some aphids for the ladybugs and other beneficials that we feasting on them. We used all hand tools, a welcome break from the tractor, at least for me. I like being that close to the soil, smelling it, and feeling how it changes even in one small bed.

Spot is almost 8 weeks old and only has a bottle once a day now. I am surprised at how easily the routine of bottle feeding a lamb fit into our life and then slid out again. Spot does not seem to miss the milk but he does still believe he should be with us, rather than in the fence. 

The flower field is filling up. We are trying a new design this year with clover pathways. The clover germinated well and the beds are starting to glow green. There are some tiny transplants in the other beds. The ladybugs are waking up in the soil en masse. When I was hoeing, I was struggling to avoid them. The bees have found the borage, thyme, and other plants that are blooming now. Soon enough, there will plenty of flowers for all!

Spring growth

Everything on the farm is growing rapidly. It is to be expected now that the days are longer but it still surprises you. The chicks are starting to grow true feathers. They are full of energy, pecking everything, constantly in motion, and climbing on anything they can. I sat with them for a while today. They slowly approached me, looking at me sideways with their eye, trying to discern what I was and what I was doing. They are very entertaining. There are 12 calves in the herd now. As they grow they become more active, running circles around their moms and exploring each new smell. 

Many of the grasses in the pasture are heading up. The grass is so tall that it obscures your view. As you ride out to the far vegetable fields, you cannot see the fields until you reach them; you are swallowed up in a sea of grass. After the long dry winter last year, most of the thatch did not break down and the fields never seemed to turn completely green. Fortunately this year, that thatch has decomposed. Still, the tall brown stalks of the lettuce plant remain in this field. The redwing blackbirds love to perch on them and sway in the breeze. I listen to them call to each other as I ride by. Each year, it seems that different plants grow in the pastures, depending on when and how we receive the rain. We watch and take mental notes, hoping to learn the different patterns and to be able to plan our grazing to support the desirable species.

Jay shaping beds for potatoes as Oliver and Rosie pass by.

The 4 acres of dry beans and corn are planted. We are waiting to see signs of germination. This week we will plant potatoes, sweet corn, broccoli, dahlias, flowers and more. Each day is a puzzle, fitting together all that needs to be done and who can work on which project. 

Stella

Stella and the sheep are grazing behind our house right now. Today they are in with the stumps, trees, and swings. The lambs jump all over the stumps like goats and Stella plays with the swings. We are slowly weaning Spot. Each time we drop a feeding he struggles to adjust the first few days but recovers quickly. Being close to the house is harder for him because he can see us. He thinks he should be with us and loves to come in the yard, eat our rose bush, and follow the kids around. Stella, who has been acting as his mom, moos for him but she also trusts us.

The transplanted vegetables are growing quickly. They still look tiny but they have probably doubled in size. The cool weather is easier on the young plants, although it does slow their growth a bit. While it is blowing today, I am thankful that the spring winds have been mellow so far as the strong winds batter the plants. I hope the trend continues. The mornings have still been quite cold in the valley, close to freezing most days. I am always surprised by the predicted lows which seem to be much higher temperatures than here. 

The greenhouse is almost full, a nice sight to see! We are transplanting flowers this week, as well as seeding dry beans and corn and more vegetables. It is a week when it seems that everything needs to happen at once, making it hard to prioritize and stay calm. I try to remember words of wisdom from a mentor farmer: "As soon as I stopped running and started walking, I got more done." 

Rain and frost

There is rain in the forecast and hopefully it will be more than a sprinkling. I am looking forward to hearing pounding raindrops in my sleep and waking up to puddles. The soil is already so dry from the heat that the rain is truly a blessing. I  do not think that the wheat and oats that we planted a few weeks ago would grow successfully without it. This is one of the first cold storms we have had. For the past week we have had frost in the valley, mostly in small patches but for a few nights it covered the fields. In general the last frost date in Petaluma is April 15th but I am curious to see what that date is here. We have only been here for 3 years so we just barely getting to know this piece of land and its unique seasons.

The fields are slowly filling with vegetables. The first transplants went in the ground on Friday. They are upright and have great color today. You can barely see them in the photo but by June they will cover the beds. Our pants will be soaked with the dew that collects on the leaves as we harvest them. 

We have 3 new calves in the field. The boss cow Blossom had her calf first last week, followed by two more this weekend. The tall green grass and the vetch that is in the fields are keeping the cows shiny and beautiful right now. They are well nourished and resting often as their energy needs are met in fewer bites. This little lupine is one of my favorite wildflowers to see in the field!

Seeds in the ground

We are planning to plant vegetable seeds in the fields this week: peas, carrots and beets to start. It is exciting to think that we will have food to harvest again soon. The seedlings in the greenhouse have true leaves now and are growing rapidly. They will be ready to be planted next week or the week after. It is exciting to watch the rapid growth that occurs, from a tiny seed to a large head of broccoli soon. We are also preparing the less exciting but just as necessary aspects of growing vegetables: gluing and cutting irrigation, tuning tractors and implements.

The strawberries and garlic that we planted last fall are dark green and growing well. We have been pinching the flowers so that they put their energy into growing rather than fruiting, and because we don't need any fruit yet. 

We hosted several events and groups at the farm in the past week. A class from the Oxbow School led by a good friend visited Friday and enjoyed all the young animals. The Ecological Landscaper Immersion  participants from the Permaculture Skills Center were here for two days. We were able to offer the land and they shared their skills, restoring the landscape and doing key line plowing. Last night, the monthly Petaluma Farmer's Guild meeting christened our new fire pit. For Oliver's birthday in January, we installed an old cement water trough as a year round fire pit but have not had a chance to use it yet. We hope to use it much more in the future!

Chicks

The chicks arrived Wednesday morning. We were hoping they would be here no later than 3 pm on Tuesday, having been shipped Monday morning, but unfortunately they were delayed. We were quite happy to get the call at 6:30 am to come and pick them up. Most had survived the trip and were happy to be offered water and food and to run around. The first week is tenuous; you hope that you have provided them with all they need to survive but you do lose some. Hopefully, we are past that now and able to watch them grow.

The other ewe had her two lambs Tuesday morning without any problems. They have been grazing the fields right in front of our house. Teddy and I both love to gaze at them from the big window inside. The cows have finished grazing the other farmstead and are moving back across the front field. They should start calving any day now as well!

We planted the wheat and oats last Thursday. We were hoping for a little more rain than what we received but it was still lovely. When I heard it start last night, I just sat for a while and listened. While the forecast does not look good, I do hope there is more to come this spring. We also planted the wildflower ring around the herb garden. Most of the fields are tilled and we will start planting vegetables next week. The soil here is rich and beautiful but also damaged from years of cropping and lacking good structure. Each year we learn more about how best to work with it. We hope that with careful management it will only improve.

The barnyard is full of activity: Jose working on the chicken trailer, Jorge greasing the spader, and the sheep are mowing the lawn. Somewhere, the rest of us are busy at work too.

Abundance

The first two acres was tilled last Thursday and Friday. We mow the cover crop before will till so that it will incorporate more quickly. Walking out to the field it smelled strongly of fresh mown grass and soil. The birds are always happy to follow the tractor and snatch up any worms and other bugs that they can find. Soon this field will be full of food!

Chive seedlings cracking the surface.

There are many seedlings popping up in the greenhouse. The first germination is always reassuring and exciting; you never know if the seeds will start. Each seed opens up differently: some have large cotyledons, some small, some pop right out, and some take their time. I get lost in there at times, staring at the soil, looking for signs of green, and noticing all the differences between the plants.

Can you find Spot in the photo?

Spot spent his first week following us around the farm, happily befriending anyone who was nearby, including Rosie and the cats. It was hilarious to watch him practice his jumping and learning to run. Now he is back in the herd, playing with his brother and bonding with the other sheep. The chicks should start arriving today or tomorrow! The farm is feeling abundant already with spring growth, baby animals, and new people.

The wildflowers are in bloom all over the hills. There are so many sizes and colors. Our table is loaded with bouquets that Margrethe has picked and our bellies are full of miner's lettuce harvested by Oliver. Come take a hike in the hills and explore!

Spot

Sunday was a busy day. We awoke to the sounds of lambs in the pasture. Seth went out to move the animals and discovered that the mother ewe was rejecting one of her lambs. Both lambs are healthy and beautiful but it seems two were too many for her. Spot is now living in our entry way and playing in our yard with the kids. He follows them around and happily takes the bottle from anyone. He slept better than our children, no sounds from 9 pm to 5:30 am!

Sunday the farm was also full of people; signing up for the CSA, planting seeds, and relaxing in the sun. It was wonderful to see friends and to meet new members. We are looking forward to the beginning of the season and for the farm to be a buzz with activity again.

The fields are drying quickly. We hope to plant the grain this week and to get the first two acres of vegetables tilled. We will then let the field rest a few weeks and wait for the cover crop to break down before we plant. It certainly feels like an early spring but hopefully there is a little more rain on the way!

Mint!

A new crew

It truly felt like the start of the season today. Jay returned to work on the farm, Gina moved on to her new ventures and Ellen joined the crew. We are excited for the help and to have the farm full of people. 

The chicks are coming in two weeks. We have heard from the farmers hatching them that the eggs are in the incubator. We are hoping that everything goes well and looking forward to having them on the farm. We are putting together the final details so that they will have a cosy place to land.

Herb flats in the greenhouse

We started our first seeds in the greenhouse today. Last week, we took out the tables and weeded the floor. Today we put everything back and cleaned out the potting shed so that we were ready to go. It was a little anti climatic to start only 2 flats but there will be many more to follow in the coming weeks. After the late rains and slow start last year, I was less aggressive with my crop plan. It was so difficult to watch all the plants get root bound, waiting to be planted. Now this year, it seems like it will be an early spring.

We disced 6 acres last week to plant 5 acres of oats for chicken feed and 1 acre of Sonora wheat for human consumption. Now we are letting the ground dry more and waiting for some of the grass to break down. Soon we will disc it again and plant before another spring rain. Hopefully there is one.

The 2 ewes are due to lamb any day. We are looking forward to spring babies and to getting distracted watching them. 

We are no longer open on Fridays but you are welcome to come visit and to purchase pork and onions anytime. We enjoy sharing the farm with you.

Glowing green

All of a sudden it feels like spring. The grass is growing so fast you can see it and it has changed from a bright green to a darker one. The fields are still to wet to till but if it does not rain, they would be dry soon enough. I do still hope for more rain of course.

The wood shop is almost complete. The tools are partly moved in; the shelves halfway built. The space is much bigger and cleaner than where they were stored before. Hopefully it will make it easier to keep organized on a daily basis. 

The hay is almost gone in the barn. Only a small pile is left. The children were disappointed at first but then they found they could still jump off the pile and pretend to all in between the bales. It is nice to have the barn clear and be ready for more hay.

This is the last week that we will have a wide range of vegetables for sale. We will still be open on Fridays 2 pm to 5 pm and have onions and meat for purchase at that time.

For this week, here is the list for sale:

• Beets
• Lettuce
• Carrots
• Fennel
• Onions
• Parsnips
• Rutabagas
• Purple Top Turnips
• Winter Squash
• Cabbage

The lettuce and cabbage will be freshly harvested. The rest has been previously harvested and stored. We will also have potatoes available for free. When we are growing year round next year, we hope and will plan to be able to offer even more diversity.

We will have the wool out and be needle felting this week.

Hillside grazing

The cows finished grazing the hillsides next to the driveway. They spent the weekend in the barn, eating soft beets and the last of the hay. They will now move across the flats to the hills by the other homestead.  Even with the recent heat, the flats are still soaked, too wet for the cows to graze.

We now have pork to offer for sale.  The pigs were raised out on pasture and in a heavily bed barn when the ground was saturated. They ate mostly leftover farm vegetables that were supplemented with organic grain. The cost is $10.50 a pound for every cut, from bacon and smoked ham to sausages and pork loin. We will have it available to purchase in the barn. We hope you enjoy it as much as we have.

We are going to offer vegetables for sale for the next two weeks. The stored vegetables are dwindling and the field crops are gone. We will still be open every Friday 2 pm to 5 pm with meat and onions for sale, as well as a simple craft or activity.

The heat is certainly making it appear that spring, or maybe even summer, is here. We feel the pressure to finish the construction projects and the office work in preparation for the growing season. Still, lets hope that there is more rain to come.

For this week, here is the list for sale:

• Beets
• Lettuce
• Carrots
• Fennel
• Onions
• Parsnips
• Rutabagas
• Purple Top Turnips
• Winter Squash
• Watermelon Radish
• Cabbage

The lettuce and cabbage will be freshly harvested. The rest has been previously harvested and stored. We will also have potatoes available for free. When we are growing year round next year, we hope and will plan to be able to offer even more diversity.

We will be making magic wands.

Drainage walk

The ground is fully saturated after all that lovely rain. The wind was wild but we did not have any downed trees, just a lot of laid down grass. I love to notice that patterns in the grass after the storm, the tall grass flattened and the shorter grass sticking up. The taller grass is hiding the puddles now. When you look out in the fields, you think that most of the water has been absorbed, but when you walk through them you realize how much is still on the surface.

We cut back the herb garden last week. The picture above is quite a contrast to the summer time; you can only see the green grass, all the herbs are dormant! When I walked out there this morning, the garden was full of birds, feasting on all the worms and bugs that came to the surface. 

The tarragon is starting to grow again. The leaves on the buckeye tree behind the office are just opening; their color is almost fluorescent. We also hand weeded the garlic last week. It was quite a task, as the roots are almost impossible to remove. However, it is nice to be able to see the garlic sprouts again. 

Stella and the sheep came in the barn for the storm as they were grazing in the wet lowland areas. The main herd was fine on higher ground. After 4 days in the barn, Stella and the sheep are desperate to be back out.

Walking the drainages is the perfect antidote to 4 days inside, due to sickness and the rain. Having running water on the farm is a treat! 

For this week, here is the list for sale:

• Beets
• Lettuce
• Carrots
• Fennel
• Onions
• Parsnips
• Rutabagas
• Purple Top Turnips
• Winter Squash
• Watermelon Radish
• Chard

The fennel, lettuce, and chard will be freshly harvested. The rest has been previously harvested and stored. We will also have potatoes and hakueri turnips available for free. When we are growing year round next year, we hope and will plan to be able to offer even more diversity.

Jeanne Schrim has kindly offered to lead the craft this week. She will be making paper stars.

The other side

We are working on the other side of the property this week, cleaning up downed tree limbs and mowing around the buildings. While the house on this side has been well maintained, the barns and other outbuildings are older and need more work. The site has not been actively farmed for a long time. Still it is beautiful and different, with more trees and a wilder feel.

We are fortunate that Heidrun Meadery keeps some of their beehives on the property. In the warmth of the day, the bees were active and the hives were buzzing. I have also seen them on the broccoli flowers in the vegetable fields on the other side of the farm. 

We finished the exterior of the wood shop. We will start on the interior this week and hopefully be moved in next week. There are still many more building projects on the list for this winter but spring is approaching fast. I am finally caught up with accounting and able to move onto the crop planning. I find that as I work on the plans for the next season I am both giddy and nervous at the same time. You never know what the season will bring.

Luckily for all of us, it does seem that rain is on the horizon. Thank goodness! 

For this week, here is the list for sale:

• Beets
• Lettuce
• Carrots
• Fennel
• Onions
• Parsnips
• Rutabagas
• Purple Top Turnips
• Winter Squash
• Watermelon Radish
• Chard

The fennel, lettuce, and chard will be freshly harvested. The rest has been previously harvested and stored. We will also have potatoes and hakueri turnips available for free. When we are growing year round next year, we hope and will plan to be able to offer even more diversity.

The week we will be making magic wands.