It is in the off season that the farmer must train. Preparing his or her mind for the physical and mental challenges that lay ahead. This winter Working Hands Farm has embarked on yet another adventure into the wilds of Africa. We will be spending the winter building and designing fuel efficient stoves and training our bodies and minds for the upcoming farm season. Lessons from the jungle begin now…
October.
The beginnings of quiet stillness and a time of wondrous change. When the trees sing out amongst the palette of moodier, gray autumnal days., their leaves changing from living green to the most vibrant of reds, burgundies, oranges & yellows. The morning is dark and the air is crisp. A long sleeve shirt, sweater, wellies and wool socks are the shells that are most comfortable for our nest-ready farmer bodies. They have been patiently awaiting this moment all season.
On a crispy fall Sunday afternoon, there’s nothing better than harvesting, washing and canning. To take the whole day and spend it in the warmth of the kitchen is the epitome of the change of seasons. After months of getting our hands dirty this is where things begin to come full circle. When we are able to feed & nourish ourselves the whole year through especially in the cold, winter months.
Honestly, there is nothing brighter than opening up a jar of homemade tomato sauce, with the most nutrient rich vegetables from months full of bountiful harvest. And with the beautiful weather we’ve been having in the past few weeks, we were inspired to make our winter nesting dreams come true and harvest up the last of our roma tomatoes. Pair those with some deliciously sweet carrots, peppers, onions, garlic, some zucchini & fresh herbs et voila, c’est magnifique! The most delicious homemade tomato sauce.
Some tips:
1. Just do it! If canning is something that seems interesting to you, or something that you’ve always wanted to try, it’s all about just getting started. The hardest part is always getting your foot out the front door but honestly, most people are pleasantly surprised by how easy canning actually is.
1. To peel or not to peel? Every canning recipe on the ol’ internet will tell you time and time again to peel your tomatoes. Heck, I grew up helping my mom freeze tomatoes in bags and watch in awe as those skins would peel back when they hit that hot water, but I have a hard time doing that now. I know all the nutrients that the fruit provides to us in it’s skin and I can’t just let those go. So, the heck with it. After washing and halving all the tomatoes we just threw them all into big saucepans and let them cook down on their own. Skins and all. The other way (to do it in large batches) would be to throw a bunch in your vitamix or food processor whole and puree them that way before throwing them into the big saucepan. The color changes but they it’s turns to red again once heated.. skins and all and you won’t even know it!
2. Before you starting canning, do yourself a favor and head out to your local hardware store to pick up a few canning essentials.
- A water bath canner with a canning rack
- A canning funnel
- Tongs/Jar lifter
- A clean cloth
- A case of quart sized Ball Jars
3. JAM. If you’re feeling more inspired by berries & are in need of a pick me up, check out my recipe for Jam!
4. No need to go to the store. Have you ever tried making your own ketchup before? Or how about some tomato jam? Honestly, there is no comparison & your taste buds will thank you.
With that said… it’s time to get saucy!
INGREDIENTS
Tomatoes (we harvested 20lbs of tomatoes which made about 13 quarts of sauce)
Fresh herbs (basil, oregano, parsley)
Onions, Onions, Onions, chopped
Garlic, Garlic, Garlic, minced
Sweet Bell Peppers, chopped
Zucchini & Summer Squash, chopped
Carrots, chopped
Roasted Sweet Peppers
Eggplant
Salt & Pepper, to taste
A little bit of spice, if that’s your fancy (we used Cayenne)
1. Wash and halve all your tomatoes (or you can throw them in whole) and through them into a big sauce pan on medium-high heat. Cover let them boil down (and watch the magic happen).
2. Cut up all your veggies. Saute your onions & garlic in olive oil and keep them waiting in the wings until the tomatoes cook down. To encourage your tomatoes, stir them every now and again while you’re getting everything else ready.
3. Get your water bath canner ready, you want to fill it up enough for the jars to be fully covered. Once it’s boiling, add in all your jars & lids to sanitize them.
4. Wash and mince your fresh herbs (these will be the last things added into the sauce).
5. Once the tomatoes have cooked down, add your veggies and stir it all around.
6. When the veggies have cooked, set the heat to low and add in your herbs, salt, pepper & spices. Give it a taste and adjust it accordingly to your palette.
CANNING
1. Once the jars have been sanitized (come to a boil in the canner) & the sauce is to your liking, you are ready to can.
2. You will want to remove 1-2 jars at a time to keep everything at a warm temperature. Get your tongs, funnel, and clean cloth ready.
3. Fill the jars a 1/4 of an inch from the top (for proper sealing). If you get any sauce along the rim, wipe it away with your clean cloth (any debris will prevent it from sealing).
4. Put on the lid and lightly tighten the screw top. Set aside to be put back into the water bath. Repeat until you have used up all the sauce. Any extra sauce can be put in the fridge for near future use.
5. Back into the canning rack and into the boiling water bath they go, for about 10-15 minutes. When you take them out they should start ‘popping.’ The button on top should be sealed down. If a few have not sealed, simply just put them back into the water bath for additional 5-10 minutes.
6. Arrange them beautifully on a shelf where you can get inspired and feel proud about what you’ve just accomplished!
C’est fini!
that feels more like a cozy winter and the right kind of longing, we say.
What kind of story will you give your crate?
Here are Working Hands Farm we let our hands share our stories. The lines and cracks of our dirt stained skin are the physical representation of our connection with all things. Our hands say a lot about us. They are who we are.
In the winter off season our hands mend, heal and fix. In the height of the summer season no amount of soap or scrubbing can wash away the dirt engrained in our calloused hands. But this winter, these hands will tell a new story. The story of the Redwood Telegraph Crate. These deeply rich and beautiful crates are made from old growth Redwood telegraph poles that spread across the “Oregon Territory” in the 1860’s and were used by Abraham Lincoln during the civil war.
We are honored that our hands will share the stains, the splits, the knots and wear of the very crates we will be building throughout the winter months. These Crates tell one part of a 500-1,500 year old history that starts in a time of simplicity when we lived in union with nature, only taking what was needed. The latin name for the Redwood is Semperviren which means ‘Everliving’ now it is your turn to give this wood a new life, to be a part of its story.
Want to impress your friends? We will show you how. Visit our farm store by clicking here
Facts and Figures: and why your farm insists that your eat as much as possible (and yes it is still good for you if you eat it with bacon.)
- Very low in calories (19 kcal per 100 g fresh, raw leaves) and fats; recommended in cholesterol controlling and weight reduction programs.
- Chard leaves are an excellent source of anti-oxidant vitamin, vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 g. As an anti-oxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Lab studies suggests that regular consumption of foods rich in vitamin C helps maintain normal connective tissue, prevent iron deficiency, and also helps body develop resistance against infectious agents by boosting immunity.
- It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering fromAlzheimer’s disease.
- It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like ß carotene, α-carotene, lutein and zeaxanthin.
- It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
- It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
There comes a moment where we all need to step out of our lives for a little while and step into the shoes of someone else. Here is a video that I spent last winter filming and the talented folks at Juliet Zulu have edited. I hope you all enjoy it as much as I did the experience. With each breath I walk in the memories of the people that I have loved. The people that have taught me to be more than I ever thought I could be. I hope that this video and the projects underway will, in a small way, facilitate a giving back for all that I have received. I dedicate this video to Michelle and Marslin. Two men who have who have touched my life in a significant way.
Pou zanmi m ‘yo an Ayiti moun mwen ap toujou pote avè m’. Pou moun ki te moutre m ‘yo te mache bò kote m’ ak pèmèt m ‘nan fè menm bagay la. Mwen pral pou tout tan souri akAyisyen yo ak mwen pral gen yo kriye avèk Ayiti.
and special thanks to Dan Wolf, Vahid Jahangiri and Sebastian Africano for teaching me what it means to believe in a cause that is greater then myself. To fight for what love is and not what it appears to be.
Sincerely,
Brian D. Martin
photos from our movie night featuring ‘Cool Hand Luke.’ Many thanks to chef Corey for preparing the menu and cooking an exquisite meal for us all. It was a beautiful night, thank you for all who came out to support us.
Food is served at 7:00pm
Movie starts at sundown
Bring a blanket, your gal or guy, and your favorite bottle
all are welcome
12101 SW River Road Hillsboro, Oregon 97123
Enjoy!
“Nothing is as powerful as an idea whose time has come”
-Sir Victor Hugo
working hands farm 
