Pre-Roasted (week 6)

Posted on 23 Jun 2015

–

“We woke up and fell asleep talking about stock, seeds, drainage, tools, or how to eke another minute out of the day…. Our bodies were so tired. Sometimes, in the brief moment between bed and sleep, we’d touch our fingertips together, an act we cynically called farmer love.” – Kirstin Kimball, The Dirty Life: On Farming, Food, and Love

–

Hello Friends & Farm-ily,

–

Hot and dry is the name of the game on this first official week of summer with temps expected in the 90’s and even over 100 degrees over the weekend. We’ve been hustling this weekend to get things weeded, watered, transplanted and well taken care of. We keep joking that the veggies we’ll be harvesting this summer will be “pre-roasted” due to all the heat!

–

Keeping our cool. We began construction on the coolbot cooler this weekend with our hopes set on finishing it before the end of next weekend. Farmer Brian has been working morning, noon and night to make it happen. Always something new to learn on the farm… as we take one step closer to growing better and making things easier for your farmers.

–

–

“Grow it right, and you feel insanely rich, no matter what you own.” – Kirstin Kimball, The Dirty Life: On Farming, Food, and Love

–

We began seeding kale, collards, broccoli, cabbage, cauliflower, romanesco etc for the Fall season. It’s much too hot to be in the greenhouse so we set up a nice “cool” area in the shade of the barn’s lean-to for seeding (and, of course, it is Gloucester approved).

–

WHF Farm Day update! Due to all the extreme heat this Spring/summer we have decided to postpone Farm Day to sometime this early autumn/fall. As many of you remember last year, it was hot and this year it looks to be dangerously hot. We will keep you all posted as to when that day will be.

–

1619487_821318221286436_8264499435251064483_n

–

We hope you are all enjoying the bounty thus far. So far the crops have been chugging along with this weather… the brassicas (kale, collards, broccoli, cauli etc) are feeling the heat but the tomatoes, peppers, eggplant, squash etc are growing like gangbusters. We have been staying on top of giving everyone a nice deep soak with the ol’ drip tape – trying to maintain some balance with the extremes that this season’s weather brings! (Fun fact: did you know that according to the EPA drip tape uses 50% of the water that sprinklers use? Score for your farmers sustainability practices) We continue to beat the heat with early mornings and late evenings. We’d be lying if we didn’t say we sure hope this heat breaks at some point as these two farmers don’t want to burn the candle at both ends. Our heads are above water though and all the animals are happy and in the shade. There are many things to be grateful for as we stride ahead into the first official week of summer.

–

–

“‎A farm is a manipulative creature. There is no such thing as finished. Work comes in a stream and has no end. There are only the things that must be done now and things that can be done later. The threat the farm has got on you, the one that keeps you running from can until can’t, is this: do it now, or some living thing will wilt or suffer or die. Its blackmail, really.”― Kirstin Kimball, The Dirty Life: On Farming, Food, and Love

–

We look forward to seeing you all soon. If you miss us at the pick up it might mean that farmer Brian is putting the finishing touches on the cooler while Jess continues to sow seeds for the Fall.

–

11214209_822246651193593_6201702214755593499_n

–

Keep up all the great work in your kitchens! The WHF Member Group continues to be a big source of inspiration and lightness in our long days. We appreciate you all!

–

Stay cool out there!

–

With kind regards,

–

Your farmers

–

Jess & Brian

–

dirty hands, clean hearts

Steadfast into Summer (week 5)

Posted on 16 Jun 2015

–

Hi Friends & Farm-ily,

–

We hope you all have been enjoying the delicious Spring veggies as we roll into our second month of harvest! We can hardly believe how quickly the time passes between one harvest week to another. We’ve been extra bee-zy this weekend taking care of the farm and have been gearing up to ceremoniously begin sowing seeds for our Fall succession of crops. Does anyone else think June is just flying by… ?

–

Two farmers, One farm. In 4 weeks of harvest we’ve distributed 8,400lbs of produce to our members! All of that produce has been grown thoughtfully and with love. Prepped, seeded, transplanted, weeded & harvested by 2 sets of hands (each and every berry was picked by farmer Jess or farmer Brian). With the shares getting a touch more bountiful with summer crops, that puts us on track to grow and distribute over 60,000lbs of produce this season. It’s a pretty amazing number and we look forward to harvesting the bounty over the next 6 months. **Last year at this time we had distributed 6,800lbs of produce and two years ago at this time we had distributed 2,100 lbs of produce to our members which means your farmers are growing better with each passing season. This is our 6th season running the CSA and every year it just gets better and better.**

–

The summer solstice, the longest day of the year, is just a few days away (on Sunday) and we certainly feel all the energy as we’ve been up with the sun at 20 past 5 and heading in at sunset around 9:30. We’ve been getting better at taking breaks during the hottest times of the afternoon/early evening to make dinner and get back out in the fields at 7 for a few hours. We call 7-9pm the “magic hours” here on the farm… from the low, glimmering sunlight to the cooler breeze – it’s just such a joy to be out in the garden. The animals love it too – they’re all out there filling their bellies – in the settling of the day – before perching or laying down for the night. On the farm, we’re all ready to hit the hay hard by the end of the evening.

–

Feelin’ hot hot hot. We keep waiting to see some clouds or rain in the 10-day but are amazed to see the weather keeping up with the hot and dry pattern this season. Between slowly acclimating to the heat and taking better care of ourselves we are feeling like we will make it through this hot and dry season with smiles on our faces.

–

No matter what the seasons may bring, our hearts are in this crazy farm life and we LOVE providing high quality food to our community, Your support and appreciation and utilization of our produce is so encouraging and inspiring to your farmers. So keep up the good work and we promise to do the same!

–

Besides the hot and dry, June is also an incredibly busy time in the garden (perhaps one of the busiest of the year). It’s a balancing act between maintaining Spring crops, weeding, sowing summer successions, watering, weeding, preparing stale seed beds, trellising tomatoes and beginning to seed all our fall brassicas (kale, collards, broccoli, cauliflower etc) and root crops (carrots, parsnips, storage beets etc) to name a few. There is much to be done and the list is ever long but we are focusing on the daily tasks at hand. We are being mindful and supportive, patient and encouraging. The simplest thing we can do for each other as farmer’s (and as a husband-wife team) is to remind each other of all the things we have accomplished and try not to worry too much about the things that remain on the list. The balancing act continues..!

–

So, happy early summer solstice to you all. We hope you all find yourself enjoying all that summer has to offer. Take time for yourselves, keep being inspired in the kitchen and filling your tummies with delicious food.

–

Thank you all for returning berry hallocks and rubber bands. A note about Egg Cartons: please only return our Working Hands Farm egg cartons.

–

We leave you with one of our favorite poets.. Ms. Mary Oliver and ‘The Summer Day’…

–

The Summer Day

by Mary Oliver

–

Who made the world?

Who made the swan, and the black bear?

Who made the grasshopper?

This grasshopper, I mean—

the one who has flung herself out of the grass,

the one who is eating sugar out of my hand,

who is moving her jaws back and forth instead of up and down—

who is gazing around with her enormous and complicated eyes.

Now she lifts her pale forearms and thoroughly washes her face.

Now she snaps her wings open, and floats away.

I don’t know exactly what a prayer is.

I do know how to pay attention, how to fall down

into the grass, how to kneel down in the grass,

how to be idle and blessed, how to stroll through the fields,

which is what I have been doing all day.

Tell me, what else should I have done?

Doesn’t everything die at last, and too soon?

Tell me, what is it you plan to do

with your one wild and precious life?

–

Beat the Heat (week 4)

Posted on 9 Jun 2015

–

“I come into the peace of wild things who do not tax their lives with forethought of grief… For a time I rest in the grace of the world, and am free.” – Wendell Berry, The Peace of Wild Things

–

Hello friends and farm-ily,

–

We hope you are all staying safe during what looks like an incredibly hot June! Your farmers have spent the last 4 days trying to beat the heat that the 10 day has brought us. We can’t ever quite remember a June as hot as this one… We’ve been running around making sure all the crops have cool roots and are well watered. Same for all the critters. We are also adjusting our schedules a touch to begin work by 530/6 and come in during the hottest part of the day to reenergize, hydrate and maybe even take a 15 minute recharge nap (or, write the newsletter!). We’ve been pulling some late nights and are hoping this slight adjustment will bring us in earlier in the evening so we can continue to get up before the sun!

–

This weekend Brian and I were able to plant all the melons, summer squash, cukes, pumpkins and winter squash. During the evenings this week we’ll be seeding some more beans and corn. It’s a crazy time of year for us (two farmers, one farm) as we try to manage harvesting 3 days a week with all the other tasks that are on the list such as weeding, watering, seeding, transplanting, tilling, garden bed prep, laying irrigation, washing eggs, writing emails, rotating/feeding/watering animals, etc. We’re hoping it’s in the cards for us to begin building on our coolbot cooler. It’s been such a hot Spring already that we’re thinking a cooler will really help keep all produce happy and even make it possible to harvest things in the evening before pick up. Which means less schlepping around 2,000lbs of produce in hot weather and working smarter, not harder!

–

–

Kickin’ butt and takin’ names. It must be all the years farming under our belt 😉 (it’s our 6^th season as Working Hands Farm) as the “community” aspect of the farm really feels like it’s taking on a life of it’s own this season. Part of it could the natural process of things but we wanted to say thank you to everyone for your amazing participation, encouragement gratitude and appreciation. From insightful discussions surrounding food at the CSA pick ups to encouraging and inspiring other members in the Member Group Page, to bringing your farmers a snack or prepared meal after a long harvest week. We appreciate you all and the wonderful energy you breath into this farm. Your impact is far greater than you could ever imagine on these two farmers and it feels so good to focus on all the positive things that the season will bring!

–

Thank you to everyone in the CSA member group for your awesome recipes, pictures, suggestions and questions. We love seeing all the images and gaining inspiration for our own food cooking habits as well as seeing all the produce being utilized and enjoyed week by week! We also love hearing about it all at the CSA pick-ups. So thank you creating the community that we always hoped to create surrounding good, wholesome food and connect with awesome human beings who are happy, productive members of society!

–

–

More food related inspiration….

–

Edible Education with Michael Pollan : We recently found the lectures to Michael Pollan’s course from UC Berkley called “Edible Education.” Your farmers will be viewing these over the course of the next month or two. If you are interested, please watch along as it might stir up a good dialogue to talk about the future of food. Here is the link to the videos https://www.youtube.com/playlist?list=EC28B5EDF74E734607 (NOTE: The first video has introductory information and may need to skip ahead) and here is the course description, “As the costs of our industrialized food system—to the environment, public health, farmers and food workers, and to our social life—become impossible to ignore, a national debate over the future of food and farming has begun. Telling stories about where food comes from, how it is produced—and how it might be produced differently—plays a critical role in bringing attention to the issue and shifting politics. Each week, a prominent figure in the debate explores: What can be done to make the food system healthier, more equitable, more sustainable? What is the role of storytelling in the process?”

–

Cooked! Brian and I have ordered copies of Michael Pollan’s book, Cooked: A Natural History of Transformation. We invite you to read along with us.

–

–

Here are a few of our favorite documentaries:

–

To Make A Farm – This one hits close to home. It was inspiring, heartwarming, hopeful and very real. A must watch! This doc explores the lives of 5 young farmers who have decided to become small-scale farmers. “exceptionally hopeful, giving us a close-range view of humanity along with a detailed portrayal of the nuts and bolts of agriculture.” The trailer can be found here… it’s available on Amazon, google play & itunes.

–

Food, Inc. – This one is a few years old now but it’s one of our favorite food documentaries. This is a great example of why we do things the way we do and keep it small, safe and the best! Here’s the trailer and it’s available on Amazon, google play & itunes.

–

More than Honey – These little honeybees are at the heart of our food system so why are they facing worldwide extinction? Beautifully filmed revealing a fascinating, complex world in crisis. Find the trailer here and it’s available on Amazon, google play & itunes.

–

–

We surely hope you are enjoying all the Spring bounty. It’s been an incredible harvest thus far and we look forward to seeing -what the next 24 weeks will bring! Wish us luck with all the heat in the coming week. We have lots to keep up with even though the weather makes us move at a sluggish pace… time to seed, trellis, weed, transplant, water….. here we grow, week 4!

–

Remember to bring you egg cartons, berry boxes and rubberbands… For all those who purchase eggs, please save up your WHF egg cartons for us and return them. We also reuse all berry boxes (1/2 pints, pints, quarts) and rubberbands which can be left by the sign in sheet at the CSA pick up.

–

With fond regards,

–

Jess & Brian

-xt

dirty hands, clean hearts

Step Forward (week 3)

Posted on 2 Jun 2015

–

“The future belongs to the few of us still willing to get our hands dirty”

–

Hello Friends & Farm-ily,

–

Boy, it’s been an extra early Spring and looks like an early summer is here in Oregon. As much as the veggies have been loving the sun, we’re starting the week off with some clouds and even a few chances for rain! My, how we’ve missed it. We’ve been working really hard this season to have more variety earlier in the season and all the hard work is paying off as we have had lots of variety so far in the box! With broccoli, carrots, beets etc in the first few shares we’re giving ourselves a pretty good pat on the back.

–

We hope you all have been enjoying the extra fresh goodness that have been harvested the first two weeks of the CSA. There are many fun things in store as we near the summer solstice…. this coming weekend looks like a hot one but we have plans for planting our melons, winter squash, pumpkins, another succession of cucumbers, squash, beans etc!

–

The WHF CSA member’s page has been active and buzzing with many delicious recipes, helpful hints and encouragement. Thank you all your participation! One of our 3rd year member’s posted recently. We posed a question to her and asked what advice she would give herself as a 1^st year member. Here is what she had to say…

–

11143103_807597589325166_6784191277085831003_n

–

This is exactly one pound of veggies. According to Michael Pollan if you eat 1 pound of fresh veggies every day you will reduce your chance of developing cancer by 50%.

–

“1) Buy a copy of Tamar Adler’s book “An Everlasting Meal” and read it early and often! It’s more about cooking theory than a set of recipes and it’s very inspiring and confidence building.

–

2) Inventory the fridge the night before pickup. Make Leftover Stew/Frittata or something that uses up odds and ends, tidy up the veggie drawers and put down a fresh sheet of wax paper in the bottoms.

–

3) Day of pickup: Sauté up a pot of thinly sliced onions and potatoes before leaving for the farm (or do it the night before if that works better)–this will be the base of a “tops” soup.

–

4) Wash all the veggies as soon as you get home. Use a 5-gallon bucket to soak big greens first. If you find a bug, yay! Bonus! This is the organic seal of approval 😉

10429346_809926675758924_5826187291950441313_n

–

Taking a moment, to stop, look and be. A practice that we are working on (for our sanity) during the very busy part of our season!

—

While the greens are soaking:

–

5) Wash and chop all the tops from radishes, turnips, etc. and toss them in the pot with the onion potato mix you’ve got ready to go (pat yourself on the back for being so efficient!) along with some water or stock and set to simmer while you process the other veggies. When you’re done, this soup will be ready to blend up and enjoy with some buttered pan-toasted bread crumbs, sautéed radishes, a squeeze of lemon, a dollop of yogurt, whatever suggests itself…

–

6) Wash the assorted other veggies then store them loose in the veggie drawer. Bagging them up makes them hard to see and easy to forget.

–

7) Drain the big greens, separate the stems, and then dry the leaves. Don’t throw out the stems–they’re not garbage, they’re dinner!!! Bag some of the greens, but don’t worry too much about the tough ones; put them toward the back of the drawer and use up the tender ones first. If they aren’t in bags, you see them easier and will use them more readily–tucking them away makes them too easy to ignore until they’re sad and limp.

–

10985934_810182122400046_4953735947233425222_n

–

The onions are sizing up. Walla walla sweets will be here in no time..

–

8) Eat veggies with every meal, especially breakfast…sautéed greens reduce to nothing in size and they’re delicious and easy to get into the habit of eating. Start now!

–

9) Cook once, eat at least twice–cook up a big whopping batch of whatever you’re making. Eat some now, put the rest in mason jars and freeze it. Spring/summer/fall ready-to-eat food is fabulous to pull out, warm up, and enjoy all winter long or any time you don’t feel like cooking. The ultimate in convenience food!

–

10) Make friends with your knife, cutting board, sink, dish towel, salad spinner, stove, and oven. They aren’t instruments of drudgery, they are keys to liberation. The time you spend prepping and cooking food is time to think and be present in the moment–“mindfulness” is a free benefit of CSA membership, so take advantage and enjoy it!”

–

We love what she had to say especially the part about how “mindfulness” is a free benefit of being a CSA member. Beyond the produce our CSA aims to improve our members quality of life so that they can live long, healthy lives and be productive members of society. Keep up the great work in the kitchen and feel free to share your recipe successes! We love hearing how everyone is utilizing all the fresh produce.

–

11350437_807172966034295_1161300348939754989_n

–

Getting back into the harvest swing has been such a natural process this season. So far, over the course of 2 weeks we’ve harvested over 4,000lbs of produce!

–

A big thanks to you all for your interest in our 100% grass fed, organic beef and pasture raised pork!

–

Beef Shares. Interest was much higher than we anticipated and we quickly sold out of our Spring Beef Shares in the first few hours (wow!). Our next shares will be available in September and we will keep you in the loop!

–

Pork Shares. For those CSA members who are interested, we are almost sold out of pork shares and have only 1 share available this Spring. We will have more pork shares available in August.

–

June Egg Shares. We are sold out of egg shares for the month of June. We will let you all know if we have any extras over the next few weeks!

–

We look forward to seeing you all this week!

–

With regards,

–

your farmers

–

Jess & Brian

–

dirty hands, clean hearts

Seeding Success (week 2)

Posted on 26 May 2015

Hi Friends & Farm-ily,

–

Week 2 is here and over the next few weeks everyone will be getting into the groove of the CSA (including your farmers!) Making more home cooked meals, feeling more confident in the kitchen, being open to trying new veggies! We decided to keep the encouragement high with some helpful tips for CSA success. These aren’t all the ways to be successful as each person’s journey is there own but eating well, preparing food at home, being conscious of our own food journeys, and staying inspired and curious about nourishing ourselves, our families & friends is what it’s all about. If anything, reading through these should encourage you and make you feel great about the choice to sign up for CSA and be a part of your local farm!

–

Newsletter & Recipes. First and foremost, read the weekly newsletter and recipe pdf each week! There are lots of farm updates that you don’t want to miss out on.. as well as some tried and true recipes and suggestions from your farmers on how to prepare your weekly share. We love growing the food but it’s just as important to us that you are eating and preparing the food and therefore have a life changing and positive experience!

-‘

–

Meal planning. This is a great way to utilize each week’s bounty. For those who have their meals planned each week you know that planning goes as follows, pick recipes, make a list, purchase groceries. That’s because we cook from the recipe, not from its ingredients. With CSA cooking the idea is to start planning your meals after you pick up your share. If meal planning seems overwhelming, start with just a few planned meals a week. This change in the process means cooking with what’s in season, and it’s a good habit to get into to eating better and feeling great.

–

How to stride ahead. This is a great video showing the simplicity and ease of processing veggies when first bringing them home. Oh, the practical pleasures of eating.. of just how washing or soaking the greens, pre-roasting/cooking, & storing veggies can make for many more homemade meals in a busy week, increase the longevity of the produce and make cooking enjoyable (as it should be!)

–

Roots! Root veggies (beets, carrots etc) and other bulb veggies (radish, turnip, kohlrabi, onions, fennel etc) all have leafy greens attached. Make sure to cut the greens and store them separately so that they stop drawing moisture out of the veggie (if your carrots, radishes, beets etc get floppy.. now you know why).

Our bagged greens should keep wonderfully during the week in the “Bio-Bags.” One feature of the BioBag is that it “breathes” without leaking. This unique benefit allows excess moisture to evaporate, which keeps fruits and vegetables fresher, longer. For other items, it’s important to prep bunched greens and lettuce heads by washing, chopping and storing them in a tightly sealed container with a moist paper towel or try washing them wrapping them in a moist towel/paper towel and putting them in a bag. Otherwise the refrigerator has its way with them and sucks out all their moisture… leaving much to be desired.

–

–

Freezing and canning. Our Week 4 newsletter from last season is full of helpful information and places to start. Some suggestions include: The Fermentation Bible: Wild Fermentation – by Sandor Ellix Katz, Food in Jars: Preserving in Small Batches Year-Round, Ball Blue Book of Preserving etc. Don’t forget that although you’re enjoying your veggies now there’s something satisfying about saving your extras for later in the year! We are on our last dozen jars of homemade tomato sauce and can’t express how lovely it is to pop open a jar of our summer tomatoes!

–

Save those “scraps”! Save the stems from the kale, collards, chard, spinach, the thick stalks from the broccoli, the ends and peels of carrots, tops of peppers, radish stems etc… Wrap up the scraps as you accumulate them (a pyrex or a bag with a moist towel works) and stash them in the fridge. At the end of the week you can make a delicious stock. Some folks make a gallon sized bag of “stock items” and freeze it for later… Check out this helpful blog post with all the details! Or, try out this recipe by Tamar Adler for Garlicky Leaf Stem and Core Pesto! Or, as one of our awesome members pointed out – make a quick pickle out of the stems (chard, beet, kale, collard stems etc)! Pickled stuff is delicious with all meals.

–

–

Enjoy eating new vegetables! One of our greatest examples of this is the amount of people who grew up on boiled to death beets.. or worse, canned tasteless beets. When people try the beets from the farm in a new way (roasted, in a salad, as burgers or even in brownies) they change their minds and there are so many things that contribute to that. Mostly, it’s the openness of trying something new or trying something in a new way. Branch out and explore your palette and see what tastes great to you. You have your farmers to consult and a wealth of resources at your fingertips so don’t hesitate to be inspired!

–

Join the Working Hands Farm CSA Member Group on Facebook. The WHF Facebook Group is a safe place (a private group) for Working Hands Farm CSA members to share recipe ideas, kitchen prep successes, food preservation ideas etc! Check your email (titled, ‘WHF Member Page’) for the link!

–

Get inspired by Seasonal Cookbooks & Recipe Blogs. Books, such as, An Everlasting Meal, Vegetable Literacy, From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Alice Waters’ Chez Panisse Vegetables, The Four Season Farm Gardener’s Cookbook, Simply in Season or The Flavor Bible . Blogs, such as, The Year In Food, Smitten Kitchen, Happy Yolks or any of the others listed in the week 3 newsletter from past seasons!

–

–

Cooked! This is something Farmer Brian listened to while working on the tractor over the weekend. It’s Michael Pollan talking at the Philadelphia Library about his book ‘Cooked: A Natural History of Transformation.’ We thought it was a fascinating lecture on our relationship with food and cooking and very worth a listen. Sure to inspire and enjoy! Click on the link to give it a listen.

–

Eating in season! We live in such a fertile part of the US and should relish in all the wonderful things that grow where we live. Waiting for those first seasonal crops can be hard after a winter of root veggies, brassicas, soups & bread but everything tastes that much sweeter (because it’s fresh, in season and grown just down the road in the dirt & in the open air!) It’s easy to enjoy the conveniences of the grocery store (that’s what it’s there for) but we tell ya that waiting all winter and spring for that first seasonal vine ripened tomato is the best thing for ya! -

–

Getting your fridge ready for fresh goodies! Take the time the night before to make space for a new box of goodies, and to take inventory of any veggies that would love to be used up in a ‘end of the week’ stirfry, curry, soup, roasted veg, kale chips, smoothies, or green pesto! Making vegetable stock is always a happy solution for extra veggies – rough chop them, simmer them in a few quarts of water (a cup or two of veggies to one quart of water) for 30 – 40 minutes, and you have stock. Strain it, freeze it, and so versatile! Flavorful, rich in vitamins and minerals..

–

—

More veggies, please. Add or double the amount of vegetables in your meals! See how many different vegetables you can pack in to what you’re already cooking.

–

Eat or drink vegetables for breakfast! For breakfast try a simple sautee with greens & garlic, biscuits, with eggs, in a quiche or veggie pancakes. Drink your veggies! There are so many great veggie smoothies out there – whatever you have give it a go!

–

As your CSA farmers, throughout the 28-week season we provide you with the most nutrient rich, organic, thoughtfully-grown–with-love, fresh picked & seasonal produce! We strive to…. grow produce according to the seasons and to the best of our abilities. To introduce you to new varieties of veggies & include delicious ways to prepare them! To encourage you to enjoy your time in the kitchen, be playful and to have fun. Each week that you pick up your crate full of bounty we pass the torch to you. We’re a part of each others food journey and we look forward to hearing week to week about what you’re cooking, what was eaten first and what you really enjoyed. It completes our food journey here on the farm to hear and see how the hard work is being utilized and enjoyed!

–

caraflexbeansbrco –

–

Remember to return berry boxes, rubber bands and WHF egg cartons! We may have some A LA CARTE EGGS available this week at the CSA pick-up. First come, first serve. Your farmers will be there to assist you. $9.50/dozen Please bring checks only. And check your emails soon for information regarding our Beef and Pork shares!

–

See you soon!

–

Our kindest regards,

–

Jess & Brian

–

dirty hands, clean hearts

Here We Grow 2015 (week 1)

Posted on 18 May 2015

–

Hi Friends & Farm-ily,

–

Let the 2015 harvest season begin! We are so happy and appreciative of all your support and encouragement over the last 5 months (since our 2015 season started). It’s been months in the making and we look forward to the season beginning and to celebrate with a bountiful harvest this week!

–

Flow of the CSA. Over the next few weeks we will all begin to get into the flow of pick ups, harvests, seasons, you name it. Spring is a great time to adapt-to and learn new habits, to eat seasonally and fresh. We remind you to be patient, to be excited and to enjoy the ride. There are so many decisions that one person must make everyday – a daunting task at times – revel in those food choices your farmers and the changing of the seasons are making for you each week. Get creative & be inspired. Ask questions & be open – you’ll be surprised what you might find as the season unfolds.

–

Enjoy all the benefits of eating fresh (picked THAT morning), eating seasonally (sorry, no tomatoes in May), and local (your local farmer, Brian and I, need the support of our community)!ots of sun, longer days and warmer temps means happy, happy plants!

—

–

Farm Pick Up Time. Farm Pick Ups take place on Tuesday, Wednesday & Thursday from 4 – 7pm (please double check on your assigned day). Note: Bi-Weekly share members pick up their produce every other week throughout the course of the 28 week CSA season (a total of 14 shares). Members will pick up their share on weeks 1,3,5,7, etc… or 2,4,6,8, etc… depending on your assigned CSA start date. It’s important to pick up between 4-7pm on your assigned day (and not a minute before) as it’s just the two of us and we harvest everything fresh that morning so your farmer’s need the time to harvest, wash and set up the pick up area.

–

Parking. There is a nice big parking area for a convenient and stress free pick-up. Park thoughtfully as folks tend to come in waves and the parking will fill up fast! There are also children and families who will be moving from the pick-up area to the parking lot so please drive slowly. We are located on a busy country road so please be patient coming and going from the farm (oh the pros and cons of living on a main country road!)

–

Pick-Up Area. We are breathing new life into a very old and forgotten farm property so you will see it become more and more beautiful as the seasons and years go on… 2.5 years ago all that remained on this property was the old farmhouse by the road. The CSA Member Area is now located on the side of this original farmhouse (“Freda’s House”) built in the early 1900’s. Thank you for growing with us and for being a part of this process!

–

—

The Pick-Up. Please sign in before grabbing your goodies. You will enter the member area and move counterclockwise, packing your own share with the allotted amounts of vegetables written next to each varietal. Please bring 2-3 reusable shopping bags to put your produce in. We recommend bringing a bag or two even for folks who are purchasing a crate (for bunched greens etc).

–

Pick-Up is also a great opportunity to meet other members and share over the common bonds of food, health and community! If you are unable to come pick up your share from 4-7pm on your assigned day, you can either arrange for a friend or family member to pick it up for you. If you cannot find anyone to pick-up the box on your behalf please give us 48hr notice (emails are best).

–

Be sure to visit our FAQ’s for any other questions you may have: https://workinghandsfarm.com/q-a/

–

—

CSA Crates. For those who of you who reserved a WHF crate, they will be ready to collect on your first CSA pick-up! If you have not yet paid for your crate, please bring a check for $25 and one of your farmers would be happy to assist you.

–

Egg cartons, Berry Boxes, Rubberbands etc. For all those who purchase eggs, please save up your WHF egg cartons for us and return them. We also reuse all berry boxes (1/2 pints, pints, quarts) and rubberbands so you can return those as well. We are a thoughtful farm in terms of minimizing waste and reuse what we can! There will be a place to return these items by the sign-in sheet.

–

WHF Pasture-raised Pork, Grass Fed Beef & Pasture-raised Eggs. We are excited to share that we will begin taking Pork and Beef Share orders NEXT WEEK! We will email you early next week with all the details. For egg orders, check out the email that was sent out this morning “WHF Monthly Egg Shares” for all the details.

–

–

CSA Recipes. There will be 2-4 recipes emailed to you with each weekly share. These recipes have been tried and tested (and doubly approved by your farmers)! If you happen to try a different recipe with some of the veggies from that Week’s Share feel free to send it our way so that we too can try it and share it with others! Check out the CSA Cookoff, Food Preservation Tips from your farmers, and some of our favorite food blogs for more ideas!

–

Working Hands Farm CSA Group on Facebook! Share your CSA recipe success… Invites (emails) have been sent out to join Working Hands Farm CSA Group on Facebook. A place for Working Hands Farm CSA members to share recipe ideas, kitchen prep successes, food preservation ideas etc! Check your email or visit this link to join the group: https://www.facebook.com/groups/696698667079657/ Participation is highly encouraged 🙂

–

COOKBOOK RECOMMENDATIONS:

From Asparagus to Zucchini – A book made for CSA MEMBERS! This book is a great guide to cooking farm-fresh seasonal produce just for CSA members. 420 original recipes written by farmers, members & cooks who love veggies in Wisconsin as well as the best preservation methods for the different kinds of veggies.

–

Farm-Fresh and Fast – This book was created by the same CSA coalition that put together From Asparagus to Zucchini. Even more recipes, a fancier layout and preservation methods.

–

An Everlasting Meal – I love this book written by Tamar Adler. It breaks down cooking and preparing foods in the most simple and delicious of ways. Great recipes for using what you have, wherever you are.

–

Vegetable Literacy – A beautiful cookbook written by Deborah Madison featuring over 300 vegetable recipes.

–

The America’s Test Kitchen Complete Vegetarian Cookbook – ATK’s newest cookbook with 700+ recipes in this comprehensive collection show you inventive and uncomplicated techniques for making boldly flavored main dishes, appetizers, soups and stews, pasta, pizzas, and more. With over 700 recipes you’re surely never to run out of ideas!

—

–

Farm livestock. All of our members will have the opportunity to see/visit the livestock on our farm during our to-be-scheduled CSA Farm Day. Keep in mind that almost all of our livestock are kept inside of electrified fences so parents please keep a close eye on you children during this day. On a weekly basis, feel free to say hello to our wee farm greeters and blackberry management team – our goats – the “Lost Boys” – Tootles, Nibs, Slightly & Curly. The woven wire fence enclosing them in on the parking lot side is not electrified.

–

Volunteering, CSA Farm Day, Pumpkin Day, Newsletters etc. Throughout the season we offer opportunities to volunteer, enjoy a CSA Member Farm Day, pumpkin day etc all on the farm. Also, to keep our farm-ily connected to the farm, the seasons and what it takes to grow food locally we send a weekly farm newsletter so be sure to read the whole thing through! We post frequently on instagram, facebook to share in our day-to-day and to stay connected with people (as you can imagine we spend 99% of our time with vegetables and 2-4 legged critters ha!) All of these opportunities are a great way to see the farm, chat with your farmers, meet other CSA members in the community and enjoy the seasons on the farm.

–

Thank you again for all your support! It’s been a busy Spring and there is much anticipation to get this season started. We have another exciting season ahead with over 70 different types of vegetables and several different varieties of each (it’s never a dull moment on the farm!) Your farmers have been working harder than ever to get the season started early and have more variety in the shares early on!

–

Enjoy the leafy greens and cool weather brassica crops that you will find in the first few week’s of the CSA (the Spring seasons natural cleanse… after a Winter full of root crops and heavier foods). As well as the sun sweetened strawberries whose season is never long enough! The greens will be tender, delicious and untouched by the heat that summer brings. Enjoy them while they are here! The bounty will continue to grow and grow and grow as we near the longer, warmer days of Summer! Thanks again for all your support and we look forward to sharing in the bounty with you this season.

–

With kind regards,

–

Your farmers

–

Jess & Brian

–

dirty hands, clean hearts

The Root of the Root

Posted on 5 Mar 2015

–

“here is the deepest secret nobody knows

(here is the root of the root and the bud of the bud

and the sky of the sky of a tree called life; which grows

higher than soul can hope or mind can hide)

and this is the wonder that’s keeping the stars apart

i carry your heart(i carry it in my heart)” – e.e. cummings

–

Hello friends & farm-ily,

–

February was a whirlwind month on the farm for these two farmers. It was a month of extremes. In the garden, it started off pretty rainy but the rest of the month’s weather proved to be absolutely beautiful. With all the sunshine and dry days we’ve been crossing projects off the list left and right. Our propagation greenhouse is brimming with our first starts of the season (kale, broccoli, beets, lettuce, collards, chicory, onions, cabbage, herbs etc… to name a few). We’ve begun working up the soil and have already planted our first crops of carrots, beets, bunching onions, spinach, peas and fava beans. In the garden, we have never felt more prepared, productive and ahead of schedule and it feels really good.

–

–

At the beginning of the month, during an incredibly rainy time, our sweet Rosie had her first litter of piglets and has been an extremely successful first-time mama. She gave birth to 12 healthy babies and they all continue to grow and thrive. We have been most impressed with Miss Rosie (she’s ‘some pig’) and look forward to cultivating that relationship more and more over time. The heritage pigs have been a great compliment to our small farm and we constantly feel inspired by life through all the animals and plants that we tend to and keep.

–

The late Winter/early Spring is a magical time on the farm – full of endless possibilities. Getting the chance to work outside so early in the season feels incredible. To move the body, build, till, mend, fix and cross things off the list. But at the beginning of last week we encountered a major setback on the farm that would impact our beef herd. As many of you know, just a week ago, on February 23rd in the wee hours of the morning, our herd was involved in a terrible freak car accident (for more of the story, you can read about it here). Three of our cows were injured and two of them (our steers ages 16 months & 7 months) were so badly injured that we had to put them down. Thank the Lord the driver of the vehicle was okay but we suffered an immeasurable loss that morning.. physically, mentally, emotionally and financially…What had spooked them? Why they had bent their brand new Behlen gate like a banana and ventured all the way to the road was a question we could not answer. To see them there, in the dark hours of that morning, was like a bad nightmare. It felt senseless and lacking purpose. So many hours, days, months, even years had been put into the care of these animals and it felt like – just like that – they were gone and it was out of our control. As a fellow farmer said, we are “so sorry for this loss of their lives; your labor and their companionship.” We love our cows and truly believe they are the most amazing creatures and, as farmers, our hearts have never felt more broken.

–

–

We’re learning though that something’s in life are just out of your control – no matter how hard you work or how much care you can put into something.  The afternoon, after we buried the two cows under the oak tree, I told Brian, “there is no amount of magic in the world that can keep us from experiencing such pain, but it is BECAUSE of the magic that we don’t give up.” We hurt and it’s hard but we will keep the faith cause it’s all we got. I suppose it is these moments that are a catalyst and reminder to truly enjoy the moments in between such horror and tragedy. Enjoy every moment. Be present and love well.

–

The root of the root. In the most challenging of times you must pick yourself up and venture forward and do better. Often times it is after life’s darkest moments that we find a truer, more meaningful sense of life and self. In the wake of their death we have found so much life and love and inspiration within our community. Friends, farm-ily members, fellow farmers and admirers from afar have stepped up to help us out: emotionally, spiritually and even financially. We are in total awe, appreciation and admiration for the community that surrounds us. It has been our saving grace and inspiration during this time of sadness and tragedy. We truly feel touched by every comment, “like”, email, note, and donation that has been sent our way over the past week. “We are rooting for you!” We read every single comment and email that we received. It filled our hearts and left us feeling humbled by all the love that was shown to us. Just knowing that other people are thinking of us gives us strength, inspiration and helps us feel even more connected to our community (near and far) and to the root of the root of why we’re farmers.

–

–

As tragic as this accident is there is a silver lining. We have never felt more connected, aware and inspired as both farmers and individuals. Thank you to everyone who has helped – whether it was a kind message or a generous donation… your outpouring support and love has truly opened our eyes to all the goodness that life can bring when you open yourself up to it. Life is a balancing act and, while we have felt a wide range of emotions this past week, we mostly feel grateful, humbled, connected and inspired to grow better.

–

Ready to welcome Spring... Spring is surely is an exciting time of the year with many endless possibilities ahead. Your farmers have been extra busy planning out a year of delicious seasonal crops. We are getting hungry for the 2015 harvest and are looking forward to the delicious bounty in the coming months. Every growing season is different but we work very hard to grow better with each passing year.

–

–

Thank you to everyone who has signed up for the Working Hands Farm 2015 CSA season. We have only a couple dozen veggie shares available so be sure to sign up soon! You can read all about our 2015 CSA here – for the Who, What, When, Where, Why & How (much). As farmers we’ve really come to love the CSA model as members share both the risks and benefits of food production with their farmers and it keeps us all very connected to where our food is coming from, how it’s being grown, who your farmers are, the organic practices we use…. etc

–

Share the CSA Love (a note from your farmers): Word of mouth is the best way to help us grow and sustain our small farm. Please encourage interested friends, family, neighbors & community etc in signing up for their 2015 CSA share. Many thanks in advance for your help from your farmers at Working Hands.

—

–

Our hearts are full as we enter the month of March and we thank you all again for your commitment, support, inspiration and encouragement. We are your farmers, who are dedicated to growing you the best, most delicious, safe, nutrient dense, farm fresh food and we believe in excellence as our standard – no compromises. Thank you for believing in us and thank you for investing in yourselves and your health. We look forward to growing for you all in the 2015 CSA season.

–

“And the world cannot be discovered by a journey of miles, no matter how long, but only by a spiritual journey, a journey of one inch, very arduous and humbling and joyful, by which we arrive at the ground at our feet, and learn to be at home.” – Wendell Berry From a great reminder post about gratitude called, Gratitude on the Farm.

—

With our fondest regards,

–

your farmers

–

Jess & Brian

–

dirty hands, clean hearts

–

Working Hands Farm CSA 2015

Posted on 1 Jan 2015

–

Happy New Years friends & farm-ily!

–

We hope the winter and holiday season is treating everyone well. Although the winter has its perks, your farmers are feeling inspired and excited for Spring and another year of farming ahead! We’ve been keeping busy with many projects around the farm to get ready for the coming season. We still can’t believe we get to do this every year. We love what we do and couldn’t be more appreciative of the community around us. We are so excited for the endless possibilities that 2015 holds.

–

As for this year’s winter (so far), it’s surely been a wet and mild one compared to last winter. Our annual pond has formed where the creek and Tualatin River meet giving a nice waterfront view for our pigs and cows. As always, we are taking advantage of the mild days and are plowing ahead with projects and are VERY excited for the coming season on the farm. Spring is just around the corner (thank goodness the days are now getting longer) and this month we’re gearing up to make our seed order, begin seed starting and crop planning in anticipation of our greatest year yet! We’re so excited to continue on in this journey and to share it all with you.

—

–

As always. a great many thanks for all your appreciation, support and love through the most productive CSA season we’ve experienced to date! – 2014 was a season for the books – over the course of our 28-week 2014 CSA season your (two) farmers harvested and distributed 60,000lbs of freshly picked, organic, nutrient rich, grown with love produce to our CSA members. We could not be more proud to inform you that during the 2014 CSA season our members paid $1.74 per pound for their fruits and veggies! By investing in the CSA we are able to invest in you! Every year we perform a cost comparison by adding up the cost of the produce in each weeks CSA crate and comparing it to our local organic markets and in a typical year our members save in excess of $300 -$400 on their produce. Not that we think our produce can be compared to that of the super market as ours is harvested by either farmer Jess or farmer Brian and given to you the very same day – you can’t beat the freshness of our produce! Also, a store can’t give you the sense of adventure and community that a local farm can. With that being said…

–

CSA Sign-Up Starts TODAY! 2014 was not only our busiest season but it was also our most productive year yet (over 60,000 lbs of produce harvested and distributed) and we have a feeling that 2015 will be even better! As you know, our 2015 sign up starts TODAY January 1st with a 2-week priority sign-up for our previous 2014 CSA members. We will be limiting our CSA to the first 100 members who complete the sign up process so we encourage you to sign up as soon as possible. The first 10 members who sign up and pay in full will receive a FREE WHF crate!

–

2015 CSA Info. You can read all about our 2015 CSA here – for the Who, What, When, Where, Why & How (much). We have some exciting new CSA updates in store for you all so please read carefully (below)… As farmers we’ve really come to love the CSA model as members share both the risks and benefits of food production and it keeps us all very connected to where our food is coming from and the practices we use.

—

–

Two types of shares: Weekly & Bi-Weekly

–

Weekly CSA Shares (our best value CSA share!) We estimate that our Weekly Shares feed 2-3 adults (or a family of 4) that enjoy eating their veggies! Starting in May, for 28 weeks you will pick up your share of seasonal produce each week at the farm. Shares are 8-16 different items depending on the season and average to be 26lbs per share. With every Weekly CSA you will be emailed a detailed list of vegetables and 4-6 recipes that correspond with the veggies in that weeks share.

–

Bi-Weekly CSA Shares (new this year!) This share is ideal for individuals or for small households that are, shall we say, learning to love their veggies! With the Bi-Weekly Share you are investing in exactly half the produce of the Weekly Share as you will come and collect your bounty every other week (a total of 14 shares). Shares are 8-16 different items depending on the season and average to be 26lbs per share. Starting in May, members will pick up their share on weeks 1,3,5,7, etc… or 2,4,6,8, etc… depending on your assigned CSA start date (the farmers assign the start date, you choose your pick up ‘day’). With every Bi-Weekly CSA share you will receive recipes and tips on how to store, prepare and fall in love with vegetables! Note: Our expectation is that each Bi-Weekly share will contain enough veggies to meet the needs of an individual or small household for one week per pick up.

–

CSA Member Benefits:

In addition to your weekly fruits and veggies you will receive a weekly newsletter full of beautiful photos and updates about the farm.
Over the course of the season you will have the opportunity to visit the farm at our CSA Member Farm-Day scheduled for June & our CSA Member Pumpkin Day set for late September!
Exclusive access to our Working Hands Farm CSA Members page to share recipe ideas, kitchen prep successes, food preservation ideas etc. You have permission to get creative in the kitchen!
WHF Grass-Fed Beef, Pasture-Raised Pork, Pasture-Raised Chicken, Pasture-Raised Eggs! As CSA members you will have the opportunity to buy our 100% organic, grass-fed black angus beef, pasture-raised pork, pasture-raised chicken and pasture-raised eggs.

–

–

Market-Style CSA Pick Up At Working Hands Farm we use a Market-Style CSA Pick Up to display our weekly bounty that is reminiscent of a beautiful farmers market stand! During CSA pick up you get to pack your own share with the allotted amounts of vegetables written next to each varietal. It is very user friendly and FUN! Members have the opportunity to purchase one of our WHF farm crates OR bring 2-3 reusable bags to put their produce in.

–

Fruits and Veggies After many seasons of trialing a diverse selection of veggie and fruit varieties we are feeling more confident than ever in our experience (which plants grew the best, produced the most, tasted the best and survived throughout all the seasons!) The varieties chosen last year were some of our most productive to date! We have selected the very best from the past 5 seasons and are excited to incorporate a few new varieties, from local seed companies, that we know our members are going to love. We will be investing in some new perennial herbs and fruit crops like apples, pears etc.. for years down the road, as well as more of our favorites staples – strawberries and raspberries.

–

—

Eggs The ladies of Chateau Poulet appreciate all the love and support this past season. They are raised on fresh pasture as well as an organic, non-GMO feed (no soy, no corn) made in the Pacific NW by Scratch and Peck – a local feed supply that we are proud to support and share the goal of feeding our communities the best possible product (their tag line is “you are what your animals eat!”). We believe in our farming practices and in offering the best possible product to our members and community – a product that you simply can’t find in the store. Everything we do on the farm, we do it out of love for nature, the animals, our environment and the health and safety of our community.

–

An important note from your farmers: After sharply rising feed costs over the past three years we have decided that in order to make laying hens a sustainable aspect of our farm we are downsizing our flock of egg layers. Instead of offering egg shares, our dozens will be available a la carte at the CSA pick up on a first come, first serve basis. We have also raised our prices to $9.50 per dozen as this ensures we make at least a $1 per dozen eggs sold. Make no mistake: these are the highest quality eggs you can buy and take it from your farmers they are worth every penny. Remember you are supporting a food system that does not make compromises! One that pays the farmers that grow the certified organic, non-GMO grains, the local company that distributes the BEST POSSIBLE product and also the farmers who grow, manage, tend to and keep the flock.

–

–

Grass-Fed Beef, Pasture-Raised Pork and Pasture-Raised Chicken As CSA members you will have the opportunity to buy our 100% organic, grass-fed black angus beef, pasture-raised pork and pasture-raised chicken. These products are very limited and the sell out extremely fast. We will let you know when these products are available throughout the CSA season and we sell them on a first come, first serve basis.

–

Sign-Up & Deposit. Once you’ve read about the 2015 CSA season you can sign-up online. In order to reserve your share we require a $250 deposit that is non-refundable and is applied to the total cost of the CSA. The deposit is due within two weeks of submitting our online CSA form. Once your deposit of $250 is received we will send you a confirmation email welcoming you to our CSA program. We encourage those members who can, to pay more than the deposit upon signing up as this helps your farmers absorb the initial expenses that happen at the beginning of the season. Our farm is a livable wage farm and by being part of our farm-ily you are directly investing in a sustainable agricultural model that doesn’t make compromises! Because of your investment we will be able to provide safe, delicious and nutritious food for many years to come. Remember that our CSA operates on a first come, first serve basis so sign up ASAP!

–

 –

Quick Links: 2015 CSA Season (the Who, What, Where, Why, When & How Much) & our 2015 Sign-Up Form. If you have any further questions be sure to check out our FAQs section or send us an email. We look forward to seeing you all at the start of the season! Here’s to good food and an amazing community!

–

Sign-Up Here!

–

And a quick – but very important favor – for your farmers… word of mouth is the best way to help us grow and sustain our small farm. Please encourage interested friends, family, neighbors & community etc… in signing up for their CSA share. Many thanks for your help from all of us at Working Hands.

–

Check out this link to our favorite photos from our 2014 season: it’s amazing how much can happen in a year and there’s so much to be thankful for! Enjoy this compilation of our best shots of the year.

–  –

Happiest of days to you all!

–

Jess, Brian & the rest of the farm-ily…

–

dirty hands, clean hearts –

–

A Season for the Books! (week 27 & 28)

Posted on 18 Nov 2014

–

– Hi Friends & Farm-ily, –

–

We’ve made it to week 27 & 28 of the 2014 CSA.. which means it’s last pick-up of the season! We can hardly believe it has been 28 weeks since the start of 2014 harvest season. We are proud to say that this season was our best season to date and that we grow better and work smarter (not harder) each and every year. As farmers, every season that we farm proves to be an incredible journey with so many things to learn and many delicious homegrown goodies to grow. Thanks for believing in your farmers every step of the way and for being a constant reminder of why we do what we do each morning when we rise. We look forward to serving this community for years to come. We think y’all are the bees-knees. –

–

2014 was one for the books! And we think you’ll be amazed at our total CSA numbers this year…

–

We hope you all had an inspiring journey during our 28-week CSA season. Whether it be your first, second, third or even fourth season at WHF we hope many meals were shared and enjoyed in the warmth of your kitchen, that you enjoyed expanding your veggie horizons with new varieties, flavors and methods of preparation, found inspiration in becoming a more confident cook and feel really good about where you’re at in your own personal food journey. We hope you will be thinking of the farm fondly come the middle of winter… we’ll all be dreaming of tomatoes and freshly picked goodies come the middle of January <sigh>.

– –

Thank you for being part of this farm, and the WHF farm-ily.

–

– This week there will be a “Week 27″ share table and a “Week 28″ share table in the greenhouse for pick-up – be sure to check off your name and grab both shares! In the center there will be a cooler for turkey orders, chicken orders and a la carte egg orders.

—

–

– “There’s no such thing as bad weather, only the wrong clothes.” The snowmageddonocalypsevortexplunge definitely came through these parts for the past week and left most of the garden in a puddle of mush and black. When the cold weather hits, all of the tender crops (i.e. peppers, tomatoes, squash, tops of radishes, mixed greens, chard, beet greens etc) turn into slime- from freezing and thawing- and whither away. But, because of our mild Fall, the root crops actually fared well since the ground temp was still over 50 degrees. The sun definitely helped to warm up the soil during the day to endure those freezing cold nights. Some of the crops we grow actually taste better when they go through a freeze (turnips, carrots, parsnips, rutabaga, kale, cabbage, kohlrabi, etc) because of all the sugar they create in order to protect themselves from freezing. To find a balance and to protect some of the more tender crops listed above, during the busy bitter cold harvest week, your farmers worked extra hard – to ensure that our members had the best possible CSA experience – to cover crops with row cover, mulch roots and even began harvesting crops over the weekend before those 20 degree nights hit. <phew> –

–

These farmers work hard for your food.

–

– One of our members commended us for our stick–to–it·ive·ness. noun \stik-ˈtü-ə-tiv-nəs\. : the quality that allows someone to continue trying to do something even though it is difficult or unpleasant. This is farming and the weather, may it be good or bad, is all part of it. Besides, we’d rather work in cold weather than extra hot weather any day. Nothing that 4-6 layers, a wooly cap, warm gloves and insulated boots can’t fix! It’s not to say we’re not down right chilled or sleepy from a long day in the wind and cold… but we suppose that’s what a night by the wood stove and a warm meal is for.

— –

So, without further ado, the final numbers are in for 2014..

–

These two farmers provided…

60,000 lbs of produce!

3,000 lbs of pasture-raised pork, chicken, turkey & beef!

1,000 dozen eggs!

–

Over the course of our 28-week 2014 CSA season your (two) farmers have harvested and distributed 60,000lbs of freshly picked, beyond organic, nutrient rich, grown with love produce to our CSA members.

–

That’s 675lbs of produce per share which means our share members paid $1.74/lb for all their produce this season.

–

(Some high fives- all around -are definitely in order!)

– –

This is a number that we’re super proud of (and more then we initially projected..) as it’s a lot of food being produced on 6 acres of cultivated land (and 40 acres total) by two people! Cheers to our biggest (and best) year yet. – From Spring to Fall, the shares averaged 24lbs (with lighter shares in the Spring and heavier shares in the late summer and Fall) and included 12-20 items with a great variety of crops and delicious tasting veggies that have inspired many fantastic home cooked meals. Thank you all for your recipe contributions, affirmation & excitement at the CSA pick ups, through emails and on the members recipe page. We have enjoyed this year’s CSA so much and feel great about ending the 2014 season on such a high note! –

–

We love our little corner of the World, our community that surrounds us, our friends, family and farm-ily members that all believe in us and the food we work hard to provide. We’ve been enjoying the variety (over 70+ different kinds of vegetables and even more varieties) and bounty these 28 weeks. We feel blessed as farmers in the Pacific NW to be able to grow such a beautiful array of vegetables for our community. From berries to brassicas to winter squash and tomatoes we can grow just about anything here! Every season we try out a few dozen or so new veggies and varietals. Making our seed list in January is one of our favorite things to do in the winter… checking our notes and remembering which varieties grew the best, tasted the best etc. In the coming months we look forward to sitting down and beginning that process all over again. –

–

Mark your Calendars! Our 2015 CSA sign-ups will begin on January 1st. Our 2014 members will have the opportunity to sign up for a share before we open it up to the public. Whoo hoo! Until then, keep in touch with your farmers through our website, facebook and instagram! –

–

–

A BIG thank you! Thank you all for being a part of our story, for supporting your local farm (and farmers), for buying direct, for believing in the small farm and for choosing to feed your household with the best possible farm fresh produce, meat and eggs that you can both know and trust. –

–

From the bottom of our hearts, thank you. We are just so proud of our members and are constantly inspired by all that you accomplish from season to season! Your commitment to eating well and nourishing yourselves and loved ones takes time (of the high quality sort), thoughtfulness, motivation and inspiration. We are only as successful as the community that surrounds us, so, thank you for all your inspiration, dedication and commitment in being a part of our CSA. We look forward to cultivating these relationships into the future by growing the best possible products for you, your family and friends. Know your farmer, know your food. Let’s cultivate community! – We will miss seeing you all from week to week. After 7 months (!!) of CSA pick up you have come to know and trust your farmers – we never missed a CSA share, always opened our CSA share pick ups right at 4pm, always ensured a brimming bountiful share, always were there to greet members with a smile on our faces, and always worked our hardest to ensure that our members had access to healthy food choices and the best possible CSA experience. You were there every step of the way and we appreciate all your support and thoughtful communication. We look forward to sign-ups in January and to begin the 2015 season! –

–

Winter Veggies & Eggs. We’ll keep everyone updated about any veggies we may have available during the month of December. Eggs will be available for purchase during the Winter and Spring months and we will be taking orders via email! –

–

We look forward to seeing you all soon! We hope you have a great start to the week. Don’t forget to bring extra bags, boxes, etc for all your goodies this week! –

–

All the best, –

–

your farmers –

–

Jess & Brian –

–

dirty hands, clean hearts –

Cold Hands, Warm Hearts (week 26)

Posted on 11 Nov 2014

–

“Maybe what cold is, is the time

we measure the love we have always had, secretly,

for our own bones, the hard knife-edged love

for the warm river of the I, beyond all else;

maybe that is what it means the beauty of the blue shark

cruising toward the tumbling seals.” – Mary Oliver

–

These photos were taken during the last week of the CSA last season… we had some extremely cold temps that week (in the 20’s/30’s)

–
Hi friends and farm-ily,
–
Brrrrr… it’s time to get the long johns out and get that crock pot going.. it’s gonna be a cold one this week with an extreme cold front that’s rolling across the U.S. (some places will be experiencing 30 degrees below the average temperature)!

–

We’re in for a brisk week on the farm with really cold nights, pretty chilly days and high winds which should make for some interesting, slow harvest days (bring on the soup, ginger tea and hot toddies). We’ve done the best we can with buttoning up things around the farm and we’re hoping for the best – come on veggies! With only two weeks left of CSA harvest we are making the most of this up and down November weather!

–

–

2,500+lbs of Fall veggies have been distributed each week during the Autumn months!

–

Regardless of what mother nature has in store this week, it has been a great harvest year for us throughout all the seasons – spring summer, fall. Our fall season shares have been averaging around 28-30 lbs with 16-18 different items in the share which means we’ve had quite the bounty! And at 85 shares per week that means over the Fall months we’ve been distributing 2,500+ lbs of produce per week. We’re really looking forward to adding up our 2014 numbers for next week’s newsletter… here we grow!
–
The days sure have been getting shorter but we’ve been able to get a lot of work done with these sunny but crisp fall days ..we weeded all the garlic in preparation for mulching, we moved the pigs and made sure all the animals are nice and cozy in anticipation of the cold weather, we harvested the remaining storage crops and covered the more tender plants in hope of saving some of them from the frost, we insulated our beehives, cleaned out our woodstove pipe etc.. lots of laborious tasks but in a time where everything is slowing down it sure feels good to be outside working our muscles and moving our bodies (even if it is just to keep warm!)

–

Giant stalks of celery, my favorite chimney sweep and our morning commute to work..

–

Although we can recall so many detailed memories from the 2014 season when we sit back and let it all sink in we think, “whoa! where did the time go?” From opening the 2014 CSA registration last January to all the planning and hard work and long days and harvests… we somehow have made it to November. It all flies by in an instant, doesn’t it? Thank goodness for the seasons.. otherwise we would never know which way was up! But one thing is for sure – we’re impressed by you all. Your commitment to the farm and eating the best possible, nourishing, fresh food is the best reflection for these two farmers. It’s like playing for the winning team.

–

We’re a community and a team and our success (both in the field and in the kitchen) depends on each other. To grow the food, develop the tools, run with it and live happy and productive lives. Each week we see, hear and witness the impact of eating seasonally, fresh and beyond organic.. which means more meals at home, stocking up the freezer, cooking meals with friends and family, feeling energized and maybe coming in a few notches on the ol’ belt . Eating good food is a way of life… something that we believe in and we wanted to thank you for believing in us and the food that we grow here on our farm. Thank you for your dedication and commitment – you’ve been coming to pick up you share for the last 25 weeks on your pick up day and every week you are inspired, challenged and ready to bring it all home and make glorious things happen. Thanks too for sharing bits and pieces of your food journeys along the way. You guys rock and we feel so thankful to have you as part of the farm-ily!
–

–

Gloucester has a few roles here on the farm and keeper of sunbeams aka guardian of the eggs is one of them. And behold! Our freshly weeded garlic!

–
Turnip the beet! Next week’s “double share…” Next week you will be picking up shares for week 27 & 28. Shares will be organized in the greenhouse on two separate tables that will be marked week 27 & week 28. This is a great way to spread the love during the Thanksgiving holiday! Most of the veggies are storage crops and can be kept for weeks and weeks (some even months). Storage onions, potatoes, winter squash will all keep in a cool place. Root veggies such as carrots, parsnips, turnips, beets, rutabaga etc will all keep in the fridge (when preparing to store carrots, beets and other root vegetables in plastic bags in the refrigerator, sprinkle in a few drops of water as you pack each bag. Ideally, a few drops of condensation should form inside the bags after they have been well-chilled in the fridge.) Blanching and freezing is also great for any extra hardy greens, carrots etc.

–

Be sure to bring a big enough vessel or enough bags to carry all your goodies home in.

–
–

–

November sunset panorama on the farm..

–
Extra Eggs. We may have a few extra dozens available for purchase during the last CSA share pick up – and we’ll keep you posted! We will also have eggs available through the winter and early Spring months (December – April) through email reservation.

–
The Organic Life. Over the weekend we enjoyed watching the documentary The Organic Life (here’s the trailer:.. it’s currently streaming for free on hulu) The synopsis: “A year in the life of an hopeful organic farmer and his skeptical girlfriend reveals that a changing climate, financial insecurity, demanding physical labor, and corporate agriculture threaten the sustainability of one of the world’s most traditional livelihoods in modern-day America.” A farmer friend and I both laughed and appreciated that the film started with the idea that farming looks so romantic because farmers are stoics. Too true.

–

A weekly fly-by from our neighbor and close friend.. must be a nice view from the clouds!

–

From the Organic Life website, “Most documentaries, films, and news stories present new farmers either as happy, well-meaning people for whom eating healthy produce is satisfaction enough, or as ex-investment bankers who are taking on second careers with an already sizable nest egg. In reality, many new farmers fall somewhere in between, and Austin is one of them. These farmers face increasingly unpredictable weather patterns, shifting markets, pests, and poverty. They work, rain or shine (or in hail or furnace-like conditions), year-round. It’s no small wonder why so few would want the job, and it’s clear that passion alone cannot sustain them. The Organic Life will uncover both the challenges and the rewards of the farming life and will investigate what drives young farmers to take the job.”
–

–

We’re getting our farming ninja skills on this week to get through these cold harvests. *fingers crossed*

–
Due to the cold weather your farmers will be available at the pick up from 4-5pm this week. Normal pick up hours remain the same from 4-7pm. The greenhouse lights will be on, but the doors will be closed to try and keep things at a moderate temperature! Wish us luck, stay warm out there and we will see you all soon!

–
–
With fond regards,

–
your farmers

–
Jess & Brian

–
dirty hands, clean hearts

Losing Daylight (week 25)

Posted on 4 Nov 2014

–

“Home is the nicest word there is.”— Laura Ingalls Wilder

–
Hi Friends & Farm-ily,

–
Happy November! ‘Tis the season of chillier mornings and gray days… the days grow shorter now that day light savings has come to an end. By 5:20pm it is pitch black and we are making dinner and hitting the hay (hopefully) by 9pm. Evening farm chores need to be finished by 4:30pm as the chickens and turkeys go to roost, the piggies pigpile in their straw nests and the cows need their share of hay before sunfall calls. We welcome the morning light though – having the sunrise at 6:50am vs. 7:50am is just so much better for our farmer minds. Really makes you understand the phrase “carpe diem” or “seize the day” since we seem to be running out of daylight hours. Chasing the sun.. always and forever…

–
We’ve had a lot of busy weekends/non-harvest days here on the farm. Getting our ducks in a row and buttoning up the farm as we get closer to the winter solstice…

–

–

The remaining tomato trellises and t-posts are coming down, storing drip line/irrigation, bucking the last of the winter hay, cleaning coops, winterizing piggies for farrowing in the next few months, finishing the end walls on the greenhouse, winterizing bees, trenching lines for irrigation (in the garden and pasture) are among the list for the beginning of November. We’re hoping for a few dry days to till in last of the summer crops to seed over with rye and oats. The end of this week is looking pretty promising (with highs in the 60’s?) Although the days do grow shorter there is never a shortage of things to do on the farm.

–

Although October proved to be quite a wet month we have been experiencing a very mild Fall.. what with peppers still growing and we still have yet to have our first light frost! The warmer temperatures have surely helped us to get some things done around the farm as if to have a bit of an extension on the ol’ growing season. So, we’ll see what the end of Autumn and November will bring us all!

–
Come December we begin planning for our 2015 growing season. It’s an exciting time to sit down, evaluate, communicate and regain strength (physically and mentally) for the next season. March may seem like a long ways away but it always sneaks up on us. In January we open up our CSA sign ups, put in all our seed orders for the year’s crops, pick up organic soil amendments and potting soil in bulk and even begin seeding the first of our onions and leeks… BUT, before we get too excited about a new growing season we will continue to ride the wonderful wave of 2014. After all, there are still 3 pick up weeks left before the end of our 2014 season. It really has been a really incredible growing season (our best harvests to date) and we have been enjoying every second of it.

–

A special note: The members CSA recipe page has been real fun to participate in. Thank you all for your daily/weekly contributions. Keep up the great work! It’s inspiring to hear and see all the ways you are preparing our farm fresh goodies. We love it!

–

–
A reminder about the last CSA pick up: On the last CSA pick up week, you will be picking up a double share (week 27 & 28) which will mostly be storage goodies that will keep nicely for Thanksgiving etc. Be sure to bring a big enough vessel or enough bags to carry all your goodies home in.

–
Egg shares. Thank you to all who emailed in regards to November Egg Shares! We are in awe as we sold out of shares in under an hour (must be a new record!) The ladies of Chateau Poulet truly appreciate your support as do your faithful farmers. An egg reminder for winter: We will have eggs available through the winter and early Spring months (December – April) through email reservation. If you are interested in picking up a few dozens at a time please keep us in mind (since our eggs are extra fresh – only a few days out of the coop – they easily keep for up to a month in your fridge). Send us an email during the winter months and we will be happy to let you know our availability.

–

–
In honor of a new month, we’re sharing another one of Mary Oliver’s beautiful poems Song for Autumn. It makes us feel extra cozy and present in the wonderful seasonal changes. Enjoy!

–

Song for Autumn

–
In the deep fall
don’t you imagine the leaves think how
comfortable it will be to touch
the earth instead of the
nothingness of air and the endless
freshets of wind? And don’t you think
the trees themselves, especially those with mossy,
warm caves, begin to think
–
of the birds that will come — six, a dozen — to sleep
inside their bodies? And don’t you hear
the goldenrod whispering goodbye,
the everlasting being crowned with the first
tuffets of snow? The pond
vanishes, and the white field over which
the fox runs so quickly brings out
its blue shadows. And the wind pumps its
bellows. And at evening especially,
the piled firewood shifts a little,
longing to be on its way.
–

Mary Oliver

–

–
We’ll see you all soon! Enjoy the week and stay dry out there…
–
All the best,
–
Your farmers
–
Jess & Brian

–

dirty hands, clean hearts

Feeding the Farmer (week 24)

Posted on 28 Oct 2014

–

“Know your food, know your farmers, and know your kitchen.” – Joel Salatin

–

Hi Friends & Farm-ily,

–

Can ya believe this October weather? Lots of rain this past week but still very mild temperatures for this time of year. We are a bit surprised every week when looking at the 10 day and we don’t see a light frost in the forecast. We’ll see how some of those roots and brassicas will fair without it (remember a frost makes the Fall veggies sweeter because in order protect their cells from bursting they produce more sugar… mainly we’re thinking about those parsnips – we don’t think our carrots could get any sweeter!)

–

We hope you all faired well in the storms over the weekend. That wind was something else. Most of the farm was accounted for by the end.. all the animals were safe and sound, all the tools and equipment were put away, the greenhouses and their covers were safely secured, we didn’t lose power etc – There were fly away harvest bins and flipped over tables and the worst of it included a torn up ridge cap on the shade structure roof but it’s fixable! We’re grateful that that was the extent of the damage and all critters and farmers were accounted for!

–

Broccoli shoots begin to form after the main broccoli heads have been harvested, winter storage onions and some cucumber volunteers making the most of this mild Fall weather!

–

Feeding the Farmer.

–

We found inspiration over the weekend on NPR (Terry Gross’ Fresh Air) and in a documentary called American Meat…. And it got us thinking about our own story involving all the animals on our farm.

–

Vegetables are the heart of our farm. They are the bread and butter and usually make up at least 75% or more of our meals 3x a day. We love our seasonal veggies and find them to be delicious and versatile!

–

Having grown up on a homestead where we had our own veggie garden and my dad – the commercial lobster fisherman – brought home the day’s bountiful catch (fish, lobster, scallops, tuna, clams… you name it) in the summer and fall and stocked up our freezers for the winter with venison, pork, chicken, turkey all from our own back yard. I learned a lot about where our food came from and knew all too well that the food from the grocery store was not at all like the food I grew up knowing. Once I left the nest for the city I realized just how good I had it growing up. The lack of amazing ingredients I could find in the city really encouraged me to play around in the kitchen with the best possible ingredients I could find which most of the time (nearly 100% of the time) did not include meat. I picked up the Moosewood Cookbook and began my journey in the kitchen where I really fell in love with vegetables. Cue in the Omnivore’s Dilemma and in 2007 that’s where I was at.

–

Bunching onion tops, the Celosia flowers are the only flowers left in the garden & some frisee endive…

–

In 2011, when Brian and I met and partnered up we were both veggie farmers who decided to take on a few extra acres and a barn.

–
More space meant farm critters!

–

It started with a flock… In the Spring of 2012, we invested in our first flock of chickens. Having grown up with a family flock and after paying for the most expensive eggs at the grocery store – that left much to be desired – we were inspired to do better. We knew we wanted to offer the best possible product to our members and sought after the best possible feed we could find locally – which ended up being Scratch and Peck Feeds out of Bellingham, WA. We love having fresh pasture raised eggs to offer our members and the taste is beyond compare to that of store-bought-far-from-farm-fresh eggs.

–

And then dairy.. Ellie was our first big investment that Brian and I made together. When we first met each other in 2011 it seemed like a really romantic idea to have our own dairy cow but it didn’t take long to find our sweet jersey cow after the first idea was planted… in the summer of 2012 we brought Ellie home where she soon calved and freshened and we were the two newbie dairy farmers hand milking two times a day, every day (which meant 6-8 gallons a day). It was our first time cooking and baking with real, raw milk. We made butter from scratch, which meant the most glorious buttermilk pancakes and homemade béchamel sauce for dinner dishes. Rich creamy yogurt by the gallons and ohhhhhh, the homemade ice cream….

–

We love big beet and we cannot lie, at the end of a CSA pick up, our first harvest of Romanesco Broccoli…

–

After several months of hand milking (on top of vegetable farming) we realized the milk was probably the only thing keeping our hands and bodies strong. (Trigger finger, sore wrists and back problems seemed to be plaguing us during that growing season). It felt really good to incorporate more protein in our diet with the long, labored days that vegetable farming brings.

–

During this time and the years prior – vegetables were our primary source of nourishment! Mostly, because that’s what we grew and that’s what we could afford to eat but also because our options seemed limited for the quality of meat we were looking for.

–
So, why not grow it ourselves?

–

After forming a bond with our dairy cow and really learning a lot about animal husbandry, Brian and I decided to invest in a breeding pair of pigs. Yes, this was definitely a much bigger investment than just buying a couple of feeder pigs to trial but we’re so glad we did it this way. It was important to us that we always have animals that stay – all our mama pigs and mama cows… they continue to grow, thrive and raise their babies on the farm – season to season… we grow in a circle. With each season we’re all growing better than the last and we’ve learned so much. In January of 2013 Truffle and Otis the young American Guinea Hogs came to live with us at WHF. It would be 6 months later that Truffle and Otis would breed for the first time and 3 months, 3 weeks, and 3 days later that Truffle would farrow with her first litter.

–

—

Joan Rutabagas, Braising Mix and some fennel that has gone to flower…

–

This past summer was our first experience trying the meat we had spent over a year and a half raising. This included pork and chicken. There was so much build up, and time, and tears and work and love put into raising these animals… and we had finally come full circle on this idea that started 2 ½ years ago. Needless to say, upon trying the farm fresh fare, there were many fist pumps and high fives and life felt different on the farm. We had come full circle. It felt purposeful and productive. And we felt stronger.

–

This season is the strongest we’ve ever felt. Physically, emotionally… you name it. But most obviously would be the physical part. Both of us feel like the strongest versions of ourselves. Incorporating high quality, pasture raised meat into our diet has really changed our capabilities on the farm for the better. We haven’t had one physical injury or any pain this year (knock on wood). Our diet still remains 75% or more of veggies but to have access to the best possible meat products makes all the work worth it (not to mention the taste and quality) and we wouldn’t have it any other way.

–

It’s been 2 ½ years since we first began our journey with animal husbandry and we’re now expecting our third and fourth litters of piglets and our first pair of angus calves over the next few months. We’ve raised 200 freedom ranger chickens, 15 turkeys and 150 layer hens. All of them on pasture, rotationally grazed, in harmony with nature and fulfilling these two farmers experiences on the farm exponentially.

–

Delicious Fall celery, Ahab finding his sea legs and rainbow lights chard…

–

We love our connection and commitment to this farm, these animals, the vegetables, to the consumers and to ourselves. We really do feel like all things on our farm continue to move in a circle, the same way things do in nature.

–

It’s not always easy but we’re constantly learning.

–

We’re learning and even re-learning how to cook again as adults with amazing farm fresh meat products. We find so much inspiration in our members (who are learning right beside us), Americas Test Kitchen, our own kitchen trials, farm cookbooks, fellow farmers raising pastured livestock and their recipe successes, local chefs, etc We are all growing better together.

–

Thank you for supporting us and for being a part of our story on this farm. Know your farmer, know your food.

–

At the beginning of a Fall CSA pick up…

–

Here are the two inspiring factors for this week’s newsletter from the farm:

–

Test Kitchen on Fresh Air. For all our CSA members who purchase our pasture raised meat or consume/cook with meat in general – this This Fresh with Terry Gross interview is a great listen! It’s about The Cook’s Illustrated Meat Book that just came out – that gives tips on how to shop for, store, season and cook meat! Very inspiring for these two farmers as we are constantly trying to grow, cook, feel better and really savor all these wonderful fresh ingredients!

–

Here’s the interview: http://www.npr.org/blogs/thesalt/2014/10/23/358101692/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks

–

American Meat. We really enjoyed watching this great documentary over the weekend called American Meat. It’s a very balanced look at the American Meat system and “explains how America arrived at its current industrial system, not through hidden cameras but through the eyes of the farmers who live and work there. The story shifts to the burgeoning movement of farmers, chefs and everyday folks, influenced by Salatin’s ideas, who might just change everything about the way meat reaches the American table.”

–

Here’s the trailer: https://www.youtube.com/watch?v=knNLZvphhfs

–

We love our WHF cedar crates, an afternoon scape on the farm and some more celosia..

–

And one fun tidbit worth sharing: Someone brought this to our attention at the beginning of last week…Brian and I made the Buzzfeed List for top 25 “farmstagrams”! If you enjoy following our farming adventures this is a great round up of farms on instagram to check out… http://www.buzzfeed.com/juliegerstein/farmstagrams-you-should-follow-right-now

–

We’ll see you all this week!

–

With fondest regards,

–

Your farmers

–

Jess & Brian

–

dirty hands, clean hearts

–

’tis a Season (week 23)

Posted on 21 Oct 2014

–

“Recall that whatever lofty things you might accomplish today, you will do them only because you first ate something that grew out of the dirt.” – Barbara Kingsolver

–

Hey Friends & Farm-ily,

–

‘Tis a season for tea, hunkering down, eating dinner before 9pm, and starting up the ol’ woodstove. ‘Tis a season for reflection, for putting things to rest and looking towards the future growing season. A limbo between summer and winter.. a gentle dance that has us trotting down hill for the remainder of the 2014 season (but, oh, not too fast, winter thoughts.. there are still a great many things to do on the ol’ farm list..) Harvesting in the rain, double washing roots, packing on the layers, and cold fingers are upon us. ‘Tis a season for hot tea (or even ginger toddies), that’s for sure.

––

All the animals have been moved to higher ground in preparation of wetter, colder weather in the coming months..

–

But, oh, the change of seasons feels so good.. right down to the bones. Everyone on the farm seems to be acclimating to the gradual shift in seasons… the garden, the plants, the animals and the farmers… hopefully you guys are too with the shift in farm fresh produce. We know we’ve been enjoying a lot of homemade, hearty Fall meals in the comfort of our kitchen. Curried veggies, soups, roasted medleys, crispy salads, noodle bowls… it’s that time of year! We’ve come a long way since the Spring and we’re feeling full to the brim. Each season that passes we love farming more and more and we feel as though it truly shows through the variety of our products and the love and care that go into growing all of those farm fresh goodies…

–

A season of rainbows, dark skies, and sunburst sunsets… all is dewey and green now on the farm!

–

‘Tis a season of reflection and inspiration especially on our misty morning walks. On a walk yesterday morning with our pups, I looked around and took it all in, and jokingly said to Brian, “have we even learned anything in the last 3 years farming together..?” Brian replied, “Yeah, just a few things…” Never mind the last 3 years we’ve been farming together (or the 3+ years before we met), we’ve learned a lot since this past Spring. We’ll never forgot “you only get 30 chances to plant your crop of potatoes..” These seasons pass too quickly and farming ain’t for the faint of heart. We are constantly on our toes, making spur of the moment decisions amidst all the thought-out long-term decisions all in hopes of working towards a model that helps us to grow better.

–

We wake each morning more eager and excited for what the day may bring.

–

These are the things that we get to do.

–

We pulled the greenhouse cover over in an afternoon over the weekend… Ahab sure loves the cooler weather..

–

We find inspiration in our peers from all over the country and all over the World. There are a handful of “small” farms that are really paving the way for young farmers. We share our daily activities on instagram and facebook not only to give insight in the day to day of a young small scale farmer but we also use the images and words as tools, references and resources for ourselves, fellow farmers and consumers. Like we always say, farming has a steep learning curve so any information, advice etc that we have to share or glean from others is of most value to us. If we can save someone money, time, frustration etc we are happy to do so! If we can show people a glimpse into all of the hard work, thoughtfulness, time, money etc that goes into small scale organic farming we are happy to share that as well. These outlets help keep us connected to friends, fellow farmers, family, CSA members etc…

–

Brian and I tried our hand at AI-ing our gilt, Rosie, 21 days ago. She didn’t come into heat this past weekend so we’re hoping it took!

–

But most importantly, ‘tis a season where we take more opportunities to move slow-er than we have since the Spring. To invest in those close relationships that got buried in all the long harvest, transplanting, weeding days of the season. To invest in yourself, to take good care and find a balance suitable to the new season… with the shorter days means greater opportunities for moving slowly.. for sitting and taking care. *And makes up for those 14+ hour days on our feet – when our summer energy was never wavering – but always wanting more!

–

There’s a lot one can learn over the change of the seasons and there’s also a lot to be grateful for. Every Monday evening I get the chance to sit, reflect and share little snippets from the farm… it is my opportunity to take it all in cause in real time it just goes too fast (even when the days do grow shorter…) Here’s wishing you a few moments in this week to really take it all in, to reflect and enjoy all that life and the seasons have to bring!

–

The last hurray for the pasture before the short, cold days freeze it in it’s tracks. It’s had a wonderful start though and can’t wait to see what it looks like next Spring!

–

We’ll see you all soon!

–

Your farmers,

–

Jess & Brian

–

dirty hands, clean hearts

–

The Farm’s Farmer (week 22)

Posted on 14 Oct 2014

–

A view of the farm last Spring. Notice the partially constucted house, the not-yet planted pasture, the not-yet built barn, veggie processing structure, fences, chicken coop, greenhouses…… busy bees!

–

The Farm’s Farmer. “Over a long time, the coming and passing of several generations, the old farm had settled into its patterns and cycles of work – its annual plowing moving from field to field; its animals arriving by birth or purchase, feeding and growing, thriving and departing. Its patterns and cycles were virtually the farm’s own understanding of what it was doing, of what it could do without diminishment. This order was not unintelligent or rigid. It tightened and slackened, shifted and changed in response to the markets and the weather. The Depression had changed it somewhat, and so had the war. But through all changes so far, the farm had endured. Its cycles of cropping and grazing, thought and work, were articulations of its wish to cohere and to last. The farm, so to speak, desired all of its lives to flourish. Athey was not exactly, or not only, what is called a “landowner.” He was the farm’s farmer, but also its creature and belonging. He lived its life, and it lived his; he knew that, of the two lives, his was meant to be the smaller and the shorter.” ― Wendell Berry, Jayber Crow

—

Hello friends & farm-ily,

–

After a wonderful extension of summer it looks like some Fall-like weather and the change of seasons are upon us with rain set to hit in the wee hours of Tuesday morning and “cooler” days in the 10-day forecast. The cover crop, the soil, the Fall veggies, the farm critters and your farmers are all ready for the shift in weather. With the excellent season we’ve had so far it feels like a long time coming and a long exhale when it rains after such a dry period.

–

–

A view of the Fall garden in 2013. We were washing and packing boxes at our old farm down the road and we’re harvesting from two different farms – lots of driving to and fro. We moved all the critters over after we finished the barn in November 2013.

–

This time of the year there is a lot of winter preparation as well as seasonal cleanup in the garden. The barn is filled with hay and the critters have all been moved to higher ground in anticipation of the coming rains. It is beginning to be a time of “resting” on the farm. The pasture is put to rest until next Spring when all the lush grasses return. We have a sacrifice area for both the cows and pigs on the south side of the farm. An area that will surely take the brunt of hooves and long stays in the same area but in order to preserve the integrity of your pasture you must do this in the wetter, cooler months. It’ll be in a blink of an eye when Spring starts to show itself once again and all the critters will be back out on fresh pasture. For now, their local, organically grown hay will have to do in the comforts of their winter home – the barn.

–

This time last year the barn roof was going on, as well as your two farmers building, designing and constructing the new chateau poulet.

–

It’s also time to start cleaning up the garden and to get everything tucked away before the coming of winter. We’ve sown in cover crop on all the tilled areas of the farm. We’ve begun pulling out t-posts in the tomato field and t-tape (irrigation). Next weekend we’ll get all the agribon row cover on our tender crops in preparation of our first frost which usually happens in this area around the 21st. Hard freezes that come later will mean draining pipes and getting everything winter ready.

–

We’re hoping to put on the greenhouse cover this coming weekend and put that to bed. The crops that we seeded inside are doing well and we look forward to extending the season in the greenhouse. We’re also hoping to trench irrigation lines in the pasture and in the garden once the soil gets soft enough (it’s been so dry in the pasture – like a brick in some places). If not this Fall.. there’s always Spring!

–

From Last Fall…Snuggling piglets in the barn, garlic planting and a foggy morning porch view of the garden…

–

GARLC! We planted all our garlic this past weekend which means we have officially begun the 2015 growing season! It’s the first season that we planted all our own garlic seed (we’ve been saving incrementally over the past 4 years). We planted 3,000 ft of 7 of our favorite varieties which means if all goes well over the winter and spring with the seed then we will have lots of delicious garlic to enjoy in the 2015 season. *That’s 900ft more than we planted last Fall* Garlic is the gift that keeps on giving and we can’t get enough of it!

–

2015 Sign Ups. Some members have been asking about our 2015 sign ups. You guys will be the first to know when we open up the CSA for next season! Over the summer months and through the Fall our waiting list has been growing but all our current members receive a two-week priority before we open it up to everyone else. We can hardly believe there are only 6 more pick up weeks left! Let us all savor what the glorious autumn bounty has to offer us… we love this time of year!

–

We hope you all stay cozy and dry this week. Take this opportunity to enjoy your time in the kitchen. If you’re a 2014 CSA member and you haven’t yet joined our 2014 CSA member recipe facebook page check it out here: https://www.facebook.com/groups/696698667079657/?ref=br_tf. Thank you to all those who have participated thus far. We love seeing the pictures and reading all about what you’re whipping up in the kitchen. It’s inspiring to your farmers and fellow CSA members!

–

Fall 2013 veggies! We love this time of year…

–

Also, of note…
–
Attention: Beginning Farmer and Ranchers! Our dearest friend Beth has been working incredibly hard to put together the Farmers Rising! Oregon Beginning Farmer and Rancher Convivium this Friday-Sunday. She says, “It’s a packed weekend with more than 20 awesome trainers teaching sessions on everything from marketing to farm construction, PLUS: good food, farmer yoga classes, social time, and an honest to goodness hoedown (string band & dance caller!). It’s not your run-of-the-mill farmer conference.”
–
Check out http://farmersrising.brownpapertickets.com/ to purchase your tickets and spread the good word to any fellow farmers or interested folks you might know!

—

See you all this week!

–

All the best,

–

your farmers

–

Jess & Brian

–

dirty hands, clean hearts

The Bounty of Fall (week 21)

Posted on 7 Oct 2014

–

“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery, Anne of Green Gables

–

Hello Friends & Farm-ily,

–

Are you all getting ready for a true change of season? Cooler nights and shorter days are just the tip of the iceberg… change is a-comin’! October on the farm means the growing season starts to “wind down” but hasn’t actually wound down if you know what I mean (especially with all this summer like weather we’ve been having as of late). Our garlic seed goes in on Friday so it looks like the 2015 year is about to start sooner than we think (always thinking months and months ahead)!

–

Thanks to that burst of rain last week our grass is turning green again and everything feels a touch more settled. With proposed rains coming back at the end of the week it will begin to feel more and more like Fall yet and we’re loving every second it.

–

–

Lush greens are happy and growing on the farm. The whole farm took a deep sigh of relief with the rains..

–

And can you believe there are only 7 more weeks left in the CSA season (the last share being a double share of storage goodies the week before Thanksgiving…) What a season it’s been! We’re having so much fun growing a bounty of food this season… we’ve got pages of notes and cataloged information in our heads about our favorite varieties (what grew best and what didn’t), row spacing and farm layout, cultivation equipment and bed prep, fertilization and compost, pasture rotations and seed starting… we can’t wait to sit down in December and January and hash out some really groovy stuff that we’ve learned this year. As any seasoned member will tell you… each year we grow better as farmers (and they do too as members!) Both farmers and members alike! We all love our veggies (and all the other goodies we grow too – farm fresh and seasonal beets all the rest)! It’s such an inspiration to grow, live, and eat better together.

–

–

Succulent spinach, The king of the farm and best kitty we know, Sir Gloucester… tilling and prepping beds in the evening sun…

–

The cooler weather and change of season means a change in the weekly rotation of veggies. Those hot weather crops get fazed out with the hardier crops of fall – broccoli, cauliflower, potatoes, Brussels, cabbage, greens, carrots, beets, winter squash… you name it. It also means seeing more Fall bugs – like pesky aphids – that thrive in the damp, cooler weather. We’ve had far less aphids this season than any other (thanks to all the dry weather) but we still expect to see more of them as the Fall season goes on. We do our best to clean up and pay attention but encourage you not to fear but a mere cluster of aphids (they particularly love the underside of brassicas – kale, collards, broccoli etc)! Once you get the produce home and get ready to clean and store it in all in the fridge, use those opposable thumbs down the length of the stem – with running water from the tap – and that seems to do the trick! After 21 weeks you got this.. you guys are pros and care about the food that you eat and the sign of a few little buggers being there is important and shows you what’s not on it!

–

–

A few of our hives were robbed over the weekend but things seem to have quieted down since then. Everyday is a learning experience and although it hurts, if you pay attention to it, you learn from it.

Dried wedding flowers & an almost finished stack of wood for winter…

–

Later this month we’ll have our first frost… and just you wait to taste those root crops and hardy greens when it does. The frost sweetens all those crops in the garden – producing sugar is a plants way of protecting itself from the extreme weather and we get the benefit of extra sweet carrots, kale, broccoli, beets etc. Embrace the seasons of change in the garden and on your plate and get excited to explore a whole new way of cooking – for Fall! Bring it on!

–

The cooler weather also means more opportunities for getting immersed in the kitchen and utilizing all the rich, deep goodness of our root crops, brassicas, and hardy greens in soups and roasting and baking etc. It’s such a wonderful time to nestle in and experiment! The days are getting shorter (that’s for sure!) which means taking more opportunities for creating in the kitchen. After 20 weeks as a 2014 CSA member you have been through our Spring, Summer and now Fall bounty. Your confidence and skills in the kitchen are growing and you are feeding yourself and your household unbelievably well. It’s impressive and inspiring to us, your farmers, as we put many dedicated hours into the dirt and you all put in the dedicated hours at home to create beautiful nourishing meals at your own table.

–

–

Turkeys and the almost-full moon, beautiful Chateau Poulet eggs and Mr. Curly awaiting a sweet snack…

–

So, share your CSA recipe success!… Invites (emails) have been sent out to our members to join the Working Hands Farm CSA Group on Facebook. A place for Working Hands Farm CSA members to share recipe ideas, kitchen prep successes, food preservation ideas etc! Check your email or visit this link to join the group: https://www.facebook.com/groups/696698667079657/ Participation is highly encouraged as we know you all have been whipping up quite the veggie feasts at home! 🙂

–

6 Things You Learn About Food, After Cooking on a Farm is a great article that a farmer friend sent me recently. I haven’t read Rochelle’s book yet – The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself – but I thought the article might inspire you all on your kitchen journeys. Start small and use less to make a beautiful home grown meal. Having fun in the kitchen starts small and you taste the subtleties in the finished produce which reminds me of my favorite books about cooking – Tamar Adler’s An Everlasting Meal. It breaks down cooking and preparing foods in the most simple and delicious of ways. Great recipes for using what you have, wherever you are. From how to properly boil foods to ‘suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals.’ Here’s a little video that reminds us of the practical pleasures of eating – of just how washing or soaking the greens, pre-roasting/cooking, & storing veggies can make for many more homemade meals in a busy week, increase the longevity of the produce and make cooking enjoyable (as it should be!)

–

–

Curing winter squash, the pasture returns and amazingly rich celery – perfect for soups and roasts!

–

We look forward to seeing you all soon and hearing all about your latest recipe successes!

–

Enjoy the week and see you soon!

–

All the best,

–

your farmers

–

Jess & Brian

–

dirty hands, clean hearts

–

Carrying it Forward (week 20)

Posted on 30 Sep 2014

–

“The farmer’s labor circles back on him

As the seasons of the year roll back around

To where they were and walk in their own footsteps.”

–

– Virgil’s “Second Georgic”

–

Hello friends & farm-ily,

–

We hope you are all doing well and are enjoying this beautiful start to Fall! A friend sent me the quote from Virgil’s “Second Georgic” over the weekend and how suiting it was to receive it as I had just tilled the area that was first to be tilled in the Spring. But instead of planting beets, or broccoli, or mix, I was getting ready to seed in our winter cover crops. I found myself here – in these same footsteps that I had walked not so long before – very vividly in my mind. I remember the tilling, the bed prep, the transplanting, the weeding, the abundant harvest, the re-tilling-in of plants… it’s amazing how connected we are to each season, each week, each day here on the farm. It didn’t seem so long ago when we had planted winter squash and corn here in this same place in 2013… our first trial year on this farm.

–

–

We’ve come a long way since Working Hands started in 2009 and even more so in the past 2 years! We’re coming up on our 2-year anniversary of serendipitously discovering this piece of earth that wasn’t even listed yet for sale. And we’re coming up on our 1-year anniversary of officially moving the farm and ourselves over to the place we had spent so many hours and days dreaming, building and becoming…..

–

2 years ago, an older gentleman stopped by our farm stand at the old property to buy tomatoes and asked if we owned or leased and if we’d be interested in seeing a property just down the road from us that hadn’t yet gone on the market… little did we know…

–

19 months ago, we broke ground on this piece of dirt after months of sketching, planning and getting permits through the county. Starting with the house foundation and squaring off our garden blocks… the vision started to take shape!

–

–

18 months ago, we began tilling the back 20 acres of the property in anticipation of planting pasture (for the first time!) Which took us 2 months to make a first pass, working into the late of the evening on our little John Deere.. and another 2 months to till it again! and fences! can’t forget fences…

—

16 months ago, we planted our first crops at the new place.. and kept on planting… working the field at two different farms all while building a new place for Working Hands to call home.

–

–

13 months ago, we began construction on our gambrel style barn. We also seeded in our pasture before the rains returned in hopes of having food for our critters in 2014!

–

1 year ago, we began our official move from one farm to another… including storage crops, tools, animals, and everything in between (in 4 years of farming you can accumulate a lot of stuff!)

–

–

It’s crazy to think that in the past 2 years so much has changed for us and for Working Hands. All the hard work, work shopping, critical thinking, blood, sweat and tears, and intentionality gave us the solid foundation that we needed in putting our dreams into application. We kept the big picture in mind but focused mostly on each individual step as to not become overwhelmed. We had each other, our amazing families and friends who helped guide and encourage us every step of the way and the support of our CSA members to lay the foundation for what is now the permanent home of Working Hands. So much good energy has gone into this place and we’re just getting started… !

–

In farming, everyday can truly feel like an adventure into the unknown. *I s’pose this is true for most things that you LOVE to do* You just never know what to expect and in trusting in that (and yourself) you can learn so much. We gain so much inspiration from other young, first generation farmers, books, documentaries etc but for us (like most farmers) first- hand experience is everything. You must try and fail and try again until you succeed. And that all might change depending on the weather, seed vitality, and all the other variables we compete with. And we love that challenge. For some, it would make them anxious and cause them to sleep restlessly (trust us, we’ve been there too!) but as we grow better – we feel better.. more confident, more sure.. despite any variables that present themselves.. we are up for the challenge and are ready to meet them head on. You only get one life… which doesn’t leave much room to be too scared to try!

–

So, as we stand here in this garden, on this farm, remembering the string and stakes that first marked these beds, or the first Fall crops of 2013 that we harvested from nourished soils, or to the first full season here on the farm (yeah, 2014!)… We feel blessed and we feel grateful (and, maybe, just a touch pooped).

–

So, here we grow.. moving in our circles and remembering and carrying it all forward, season to season.

–

We look forward to seeing you all this week.

–

All the best,

–

Your farmers

–

Jess & Brian

–

dirty hands, clean hearts

Fall Song (week 19)

Posted on 23 Sep 2014

–
Fall Song

–

“Another year gone, leaving everywhere its rich spiced residues: vines, leaves,

–

the uneaten fruits crumbling damply in the shadows, unmattering back

–

from the particular island
of this summer, this NOW, that now is nowhere

–

except underfoot, moldering
in that black subterranean castle

–

of unobservable mysteries — roots and sealed seeds
and the wanderings of water. This

–

I try to remember when time’s measure painfully chafes, for instance when autumn

flares out at the last, boisterous and like us longing to stay — how everything lives, shifting

from one bright vision to another, forever in these momentary pastures.”

—

poem written by Mary Oliver

–

Harvesting winter squash before the rains with a lightning filled sky and a huge feeling of relief! Bring on the rain. Our dear farm needs it.

—

A big, wonderful welcome to Fall and Happy Autumnal Equinox to you all! Also, RAIN! (thank you all for your rain dances over the weekend – we sure do need it!) Now, if it happens to actually rain this week (we’ve become skeptics) it means that we will be having CSA pick up in our propagation greenhouse next to the parking lot. That way you, the produce and your farmers stay nice and dry!

–

Enjoy the week and we’ll see you all soon!

–

With regards,

–

your farmers

–

Jess & Brian

–

dirty hands, clean hearts

The Real Cost of Food (week 18)

Posted on 16 Sep 2014

–

Bucking hay and harvesting sweet potatoes this past weekend. 1,300lbs of sweet potatoes that are now curing in the greenhouse!

–

Hello Friends & Farm-ily,

–

We wanted to take the time this week to thank you for choosing to support your local small CSA farm! We – the farmers at WHF – work thoughtfully and passionately (and with a lot of blood, sweat and tears) to offer the best possible products with the goal of leaving this place better off than we found it. Thank you for paying the farmer directly and for supporting a system that works responsibly and harmoniously with nature (through the soil, air, water etc). All our product prices reflect the true cost of food and for that you should be proud to support our small farm.

–

…The consumers and farmers working together as partners…. Brian and I providing the most delicious and nutrient rich food that we can while improving our farms ecosystems and the consumer providing their part of what amounts to a livable income for the farmers and supporting a healthy and sustainable agricultural system. We are doing it people! We are taking the power in our own hands and making a system that works for us. I mean have you ever sat back and thought to yourself “I can ask my farmers anything I want about how my food is grown.“ Talk about power…

–

Crispy greens are coming back and the greenhouse is just about there… inch by inch!

–

But as idyllic and romanticized as farming can be sometimes – like anything else – it is full of struggles, highs and lows and that steep learning curve from season to season. We aim to grow better, not bigger and as we become better business owners we realize just how thin of a line that can be in order to sustain and survive as a small (CSA farm) business – especially when your closest comparisons within the community are large corporate grocery stores. As educated farmers, there are no cutting corners if you want to offer the best possible farm fresh and happily raised products. As educated consumers and members of the community there are no cutting corners if you want to purchase the best possible food that you can for you and your family. There’s no way around it. Education plays a huge role in understanding our food systems on the farm. It takes an educated farmer that knows their craft and an educated consumer knowing the true cost of their food.

–

The bridge is.. knowing your farmer and, as a result, knowing and trusting your food. Providing and producing all of the vegetables, fruit, pork, chicken, eggs, honey, beef etc on the farm using sustainable methods represents the true cost of good quality food and those true costs are not reflected in the grocery store. Food from the farm and food from the store are apples and oranges – two different things. Our community and communities around the U.S. are starting to understand the true value and cost of fresh, local, beyond-organic farm raised produce.

–

Cabbage and brussels and Fall.. oh my!

–

We want to attract those folks who take time to do the math. All of the math. Folks that realize that the produce we are growing is cost effective (both for our health and for the environment). That it costs about forty two bucks a week and it is enough food for three people to share (that breaks down to thirteen dollars per person per week). The summer shares alone have weighed an average of 28lbs with 18-20 different items in the box each week. Which means members are paying $1.50/lb for fresh, harvested that morning, beyond organic produce! And even more.. they know the hands that seeded, grew, weeded and harvested that produce. The truest reflection that we are growing better with each passing season!

–

–

We’ve been feelin’ hot, hot, hot for so long now.. it’s no wonder we have so many hot peppers and so little green on our grass pathways!

–

I was reminded during a CSA pick up this week that a CSA is much more than a goods and services business model.. that it is a lifestyle. As I spoke with a 4^th year member about canning and preserving their bulk tomatoes we reflected about how wonderful of a growing season it’s been and how Brian and I work hard to grow better and to become better farmers with each passing growing season. The results of that hard work are a greater variety and quantity of food for our community. As I spoke about growing better, this member said something that I won’t ever forget.

–

“I’m growing better too.”

–

That with each passing season they get better too. Whether it be learning how to can, or how to preserve their food, or to prepare more meals at home and feel better about themselves and have more energy to do the things they love. They grow better too. In year one, all members can agree that at some points in the season they get overwhelmed or struggle with getting through their weekly share – greens might seem like a challenge some weeks or it seems impossible to go through that many onions. But by year two, there is a resounding, “let’s do this!” attitude that is incredible to experience. By February, members are craving the taste of fresh greens and by the start of the growing season they are eating more vegetables, finishing their weekly share before the week’s end and enjoying it every second of it. This is what it’s all about. …

–

Growing better together.

—

–

Turnips and chicory… ’tis getting to be the season for roots and sweet greens!

–

Talking to this member reminded me of something that Farmer Brian said a few years ago… “And maybe that is just it, maybe community isn’t something that one finds but is built by all of us.”

–

Every word of encouragement, every recipe, every struggle, every kitchen success and inspiration that you share with your farmers about the goods we produce builds this community and this farm. It is the ultimate motivation to feed our community when we see the result of small farms being necessary for the health of our community and local economy week by week, season by season.

–

Thank you for choosing to support this farm and for taking the time to know your farmer (and your food) as it is a direct result of leaving this place a little better than we all found it.

–

So, let’s keep building this thing.. one weekly share at a time.

–

Wildfire sunset on the farm.–

–

Weekly Reminders…

–

This Saturday is CSA Member Pick-a-Pumpkin-Day! Looks like dry weather for Saturday’s Pick-a-Pumpkin-Day. Our CSA member pick a pumpkin day is set for Saturday, September 20th from 11am – 1pm. Members will have the opportunity to pick out one pumpkin per share between the hours of 11am-1pm. Please RSVP so we know how many folks to expect!

–

Pasture-raised Chicken Orders! Now is the time to make a deposit for our delicious pasture raised chicken! Orders will be ready for pick up the last week of September/first week of October. A $10 deposit per chicken will be due to reserve your order. These are perfect for keeping in the freezer for a delicious Fall and Winter meal. For more information on the most delicious pasture raised chicken you can buy please visit our Organic Pasture Raised Chicken Page here. Please fill out the order form at the bottom of our Chicken Page to submit your order!

–

Honey. In case you missed out last week, honey will be available again this week while we’re at the pick up.

–

We look forward to seeing you all this week! Stay cool out there.

–

With kind regards,

–

Your farmers

–

Jess & Brian

–

dirty hands, clean hearts

–

With all the end of summer heat, the dust from lack of rain and wildfires burning to the east it sure has been hazy here on the farm…

–

More food for thought:

–

Food Forward. Over the weekend we watched a few ½ hour long PBS videos that were a part of their Food Forward program. This informative program is about people (farmers, scientists, professors, fisherman etc) who are transforming the way we eat and look at food in America. Check it out here: http://video.pbs.org/program/food-forward/

–

The real cost of Eggs! This article breaks down the true cost of raising delicious pasture raised eggs which boils down to about $12/dozen. This is something that hits close to home as making our own farm’s egg production sustainable (or even profitable) is still something we struggle with after 4 years of raising layers. Last year, we posted this photo/discussion – http://instagram.com/p/elkTeJFhph/ in regards to losing money on our eggs. Since then we’ve raised ours prices but we are still struggling to cover our costs. This article reaffirms all the hardwork, labor, money etc that go into producing delicious, pasture raised eggs. Check it out: http://www.westonaprice.org/health-topics/the-real-cost-of-real-food/

Sun-Fall (week 17)

Posted on 9 Sep 2014

–

Honey truly is the nectar of the gods…

–

Hello Friends & Farm-ily,

–

September sure has panned out to be a lovely extension of summer. We’ve been eerily dry this year through every season but we know the rains will return soon enough. Every week I catch myself looking back at last year’s weekly newsletter and it’s crazy how similar and different each season can be. Some crops that started to peeter out this time last year are still going strong in this year’s garden while others have come and certainly slowed down in comparison to last year (due to all the consistent heat). But some things are exactly the same.. it looks like we’ll be harvesting and curing our winter squash this coming weekend as well as our sweet potato crop. It’s nice to have some consistency when many things in farming show you there’s so much learn!

–

Two proud guys that I am so happy and proud to know. Here’s to keepin’ warm over the winter!

–

Over the next month we will be slowly transitioning into our cooler weather crops. The summer crops are still performing with all the heat and sun but as the days get shorter and the nights get cooler the Fall veggies will start to shine. The summer harvests have been so plentiful… we’re looking forward to the shorter days, to give these farmer bodies a little bit of re-coop time. This is the time of the season where our backs feel it the most – 50 lb harvest crates x 3 days (and 85 shares) can add up to a lot of pounds of produce being harvested and carried around the farm… Not to mention the walking. We haven’t put a pedometer on in a while but we’d bet we’ve been easily walking 20+ miles each day. Morning and evening chores will surely seem a bit easier when all the critters are moved up closer to the barn over the winter.

–

Farmer Brian has made great progress this weekend on our 100ft greenhouse (and has the blisters to prove it). We plan on doing some seeding and transplanting in there throughout the week and will put the poly top on after this string of hot, hot weather. This will extend the season of our more tender crops as well as the first round of Spring crops (i.e. Spring Carrots!) – always thinking ahead….

–

Can’t wait to see the barn filled up with curing winter squash this weekend!

–

Over the next few weeks we’ll be filling the barn with hay for the critters, squash & sweet potatoes for curing etc. We’ve been busy harvesting wood from the recently cleared out creek area (thanks to our cows) and filling up the pantry with canned goods! And next thing ya know we’ll be planting garlic for next season! Crazy how times flies…

–

Honeybee Appreciation. Did you know… to make one pound of honey, the bees in the colony must visit 2 million flowers, fly over 55,000 miles and will be the lifetime work of approximately 768 bees? And that a single honeybee will only produce approximately 1/12 teaspoon of honey in her lifetime… amazing! Every ounce of it truly is gold!

–

Honey! Honey will be available this week for members! One of our members suggested calling it an elixir – as it’s the purest form of honey you can find and from a most trusted source! It’s raw, unfiltered and comes in an 11 fl oz. jar. Your farmers will be available from 4-7pm so come prepared for sweetness!

–

This very old compost spreader is going to change these two farmer’s lives for the better! No more hauling by hand… workin’ smarter..

–

Bulk Tomatoes. Thank you all for your interest in our bulk tomatoes. The season continues but we know these cold nights will soon slow down production so send us an email if you’re interested in picking up 25lbs or more this week!

–

Pork shares. We sold out of pork shares within the first 72 hours of having them available! We love that folks have been so excited about pasture raised pork and we look forward to having more available in October.

–

CSA Member Pick-a-Pumpkin-Day! Mark your calendars. Our CSA member pick a pumpkin day is set for Saturday, September 20th from 11am – 1pm. Members will have the opportunity to pick out one pumpkin per share between the hours of 11am-1pm. This is a weather dependent event with more info to follow!

–

CSA Member Movie Night on the Farm. Fried Green Tomatoes is on the bill for movie night this Friday! We will be starting the movie around 7:45pm so come 10 minutes early to set up your chairs! Bring your own chairs, a few extra layers or a blanket for when the sun goes down, and some snacks!

–

Fried Green Tomatoes is about a housewife who is unhappy with her life and befriends an old lady in a nursing home and is enthralled by the tales she tells of people she used to know. Most definitely one of the best films ever! Come watch Idgie the beecharmer do what she does best. Towanda!

–

The almost full harvest moon making it’s appearance beyond the brassicas..

–

We’ll see you all this week! Happy harvesting for Week 17…..

–

All the best,

–

Jess & Brian

–

dirty hands, clean hearts

–

Short n’ Sweet (week 16)

Posted on 2 Sep 2014

10636299_674882389263354_6424410709401073965_n

–

“A farmer’s shadow is the best fertilizer” – an old chinese proverb

–

Hi Friends & Farm-ily,

–

Happy September to you all! We had the ultimate labor day weekend this year… with the help of our two favorite farmer friends (and our trusty tractor) we were able to harvest and store 3,000lbs of potatoes! It really has been a plentiful year in the garden and this season’s potato harvest is our best to date. (Purples, Yukons, Gold Rushes, Reds, Kennebecs and French Fingerlings to boot….)

–

As it’s been a busy start to the week for these two farmers already, we are keeping it short n’ sweet this week. We’ll be back next week with more farm-y updates! Until then, be sure to follow along on our daily adventures on facebook and instagram. The summer harvest continues on with these shorter days as we draw nearer to the autumnal equinox (on September 22nd)!

–

We look forward to seeing you all this week!

—

All our best,

–

Jess & Brian

–

dirty hands, clean hearts

Posted on 23 Jun 2015

Support your local farm by sharing!

Posted on 16 Jun 2015

Support your local farm by sharing!

Posted on 9 Jun 2015

Support your local farm by sharing!

Posted on 2 Jun 2015

Support your local farm by sharing!

Posted on 26 May 2015

Support your local farm by sharing!

Posted on 18 May 2015

Support your local farm by sharing!

Posted on 5 Mar 2015

“here is the deepest secret nobody knows

(here is the root of the root and the bud of the bud

and the sky of the sky of a tree called life; which grows

higher than soul can hope or mind can hide)

and this is the wonder that’s keeping the stars apart

i carry your heart(i carry it in my heart)” – e.e. cummings

Support your local farm by sharing!

Posted on 1 Jan 2015

Support your local farm by sharing!

Posted on 18 Nov 2014

Support your local farm by sharing!

Posted on 11 Nov 2014

Support your local farm by sharing!

Posted on 4 Nov 2014

Support your local farm by sharing!

Posted on 28 Oct 2014

Support your local farm by sharing!

Posted on 21 Oct 2014

Support your local farm by sharing!

Posted on 14 Oct 2014

Support your local farm by sharing!

Posted on 7 Oct 2014

Support your local farm by sharing!

Posted on 30 Sep 2014

Support your local farm by sharing!

Posted on 23 Sep 2014

Support your local farm by sharing!

Posted on 16 Sep 2014

Support your local farm by sharing!

Posted on 9 Sep 2014

Support your local farm by sharing!

Posted on 2 Sep 2014

Support your local farm by sharing!