Winter WWOOFing 2016

In late November, we tucked the Farm in for the season, ready for its sleepy cover crop of snow, and headed southward toward our planned route of other organic farms, where we would live and work through the WWOOF-USA program.

It was a good plan, a great route – but as we all know, what will be will be – and it’s rarely just what we had in mind. As it turned out, we first had to endure some loss this Winter. First, sweet mighty Cleo lost the use of her legs, after 15 years of the finest companionship a dog has ever provided man.

We kept her comfortable and happy til the very end, let her sleep in the bed with us, rolled her to her favorite places in a padded wagon, gave her all the love and treats that she wanted, and said our goodbyes at my sister’s house in Illinois.

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Immediately afterward, my Mom’s health began to slide, as the cancer she’d kept at bay for a decade came back to roost. We turned back North, cancelled our plans to return to Yokna Bottoms Farm in Mississippi, and spent the month of December in my Minnesotan childhood home helping prepare the house for sale and my mom for a move into an assisted living facility.

By January, things had stabilized enough that we packed up the trailer again and hit the road for Texas – now with my mom’s dog Ace joining our family entourage. It would be just another month before I had to come back North  …

Habitable Spaces (Kingsbury, Texas)

We’d spent almost the entire winter last year at this unique artists’ residency, and it was wonderful to return to see our human and animal friends, all that’s changed and endured.

Scout modeling an imported Que Sehra pumpkin
Scout modeling an imported Que Sehra pumpkin

 

tile remnant puzzle floor completed
tile remnant puzzle floor completed

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adopted feral Egyptian Geese (which are technically not geese, or ducks - but "shelducks." in the space between the two
adopted feral Egyptian Geese (which are technically not geese, or ducks – but “shelducks.” in the space between the two
the simple rocket stove we built last year, keeping water boiling for feather plucking
the simple rocket stove we built last year, keeping water boiling for feather plucking

  

chewing up, spitting, lumping , and drying out some dried, rehyrdrated, limed Que Sehra corn ...
chewing up, spitting, lumping , and drying out some dried, rehyrdrated, limed Que Sehra corn …
... to make chicha!
… to make chicha!

 

a walk through the woods discovery
a walk through the woods discovery
one mile to go
one mile to go
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I love Burl.

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loved eating from the earth oven we built last winter
loved eating from the earth oven we built last winter

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the Ward Sisters installing a new door
the Ward Sisters installing a new door
the Ward Sisters nursing ducklings
the Ward Sisters nursing ducklings

 

catmouflage
catmouflage

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Biodiverse Food Forest HomeGreen Permaculture Center (Rockport, Texas)

Their goals here are as lofty as their name is long – to transform a sandy, neglected, abused little parcel of land into a lush symbiotic edible ecosystem. Meredith and her mom are just getting things cleaned up and starting to grow – we helped them out wherever we could, and enjoyed the proximity of the ocean, in between.

first encounter with the barnyard gang
first encounter with the barnyard gang

 

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doing some exploring by the Texas coast
doing some exploring by the Texas coast

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found a lot of fossilized wood in our down time
found a lot of fossilized wood in our down time

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fossilized poop! for real. AKA a "coprolite" - I had to lick it to convince Kristin it wasn't just a sun-dried poop of recent vintage. Even then, she was skeptical ...
fossilized poop! for real. AKA a “coprolite” – I had to lick it to convince Kristin it wasn’t just a sun-dried poop of recent vintage. Even then, she was skeptical …

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our MN friend Lizzy was visiting nearby Corpus Christi, and showed us a great beach
our MN friend Lizzy was visiting nearby Corpus Christi, and showed us a great beach

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#WWOOFerAmenities
#WWOOFerAmenities

 

a rooster checking out the new roost / laying boxes we built
a rooster checking out the new roost / laying boxes we built

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Loss Interlude

Immediately after leaving Rockport, I got a call from my sister – my Mom was fading fast. I got on a northbound plane immediately, while Kristin and the dogs drove West toward our final host farm in New Mexico.

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After a powerful and surprisingly positive week helping my mother make the transition into the great unknown, I flew back to rejoin them with a refreshed appreciation for life.

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Last Word Ranch (Los Cerrillos, NM)

If the native soil in coastal Texas had been  poor or challenging, the soil here in the high-altitude desert was barren and blasted. Irradiated by the sun and scattered by the howling winds, very little plant life grew – outside of the carefully nurtured gardens and the high tunnel packed with the aquaponics symbiotic system they’d just started up – fish living in water filtered by edible plants that used the fish waste as nutrients, a Rube Goldberg system as interconnected and unlikely as all of Life.

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Kristin gluing together scraps of tarp to line the new raised grow bed that Kristin and Dee built before I got there
Kristin gluing together scraps of tarp to line the new raised grow bed that Kristin and Dee built before I got there

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sifting soil for the growbed
sifting soil for the growbed
otherWWOOFer Ali, Dee Word (89 years old & always working harder than anyone), and Gabe finishing up the filling of the new raised grow bed
otherWWOOFer Ali, Dee Word (89 years old & always working harder than anyone), and Gabe finishing up the filling of the new raised grow bed
Jedi, Dee's sidekick
Jedi, Dee’s sidekick
sol in the solar panels
sol in the solar panels
refurbishing solar thermal panels with Dee - these use copper piping and fins to heat fluid as it flows through
refurbishing solar thermal panels with Dee – these use copper piping and fins to heat fluid as it flows through
Kristin took the reigns of the farm Instagram account and started making wonderful collages like this ...
Kristin took the reigns of the farm Instagram account and started making wonderful collages like this …
the local Pinion Pines had been ravaged by boring beetles - which resulted in an abundance of fragrant resin globs all over the place, just waiting to be collected and turned into incense ...
the local Pinion Pines had been ravaged by boring beetles – which resulted in an abundance of fragrant resin globs all over the place, just waiting to be collected and turned into incense …

 

one of several loaves of sourdough that Kristin made
one of several loaves of sourdough that Kristin made

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down in the arroyo
down in the arroyo

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sun & wind blasted - and loving it
sun & wind blasted – and loving it

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twisted, living arroyo bouquet
twisted, living arroyo bouquet

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gunshot gravestone in the old Los Cerrillos cemetary
gunshot gravestone in the old Los Cerrillos cemetary
good fine print, there
good fine print, there
Dee drilling holes through the trailer bed. If I'm half as active at half his age, I'll be doing good I reckon ...
Dee drilling holes through the trailer bed. If I’m half as active at half his age, I’ll be doing good I reckon …

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took an afternoon to see Santa Fe - wound up climbing a mountain in a snow storm.
took an afternoon to see Santa Fe – wound up climbing a mountain in a snow storm.

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Farmer Gene tends the Barrelponics system
Farmer Gene tends the Barrelponics system
hard to tell from the pic, but this was the biggest piece of petrified wood I've ever found
hard to tell from the pic, but this was the biggest piece of petrified wood I’ve ever found

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Looking Ahead

Although the loss of Cleo and my mom  made this one of the emotionally coldest winters in the personal record books, it was not a bad winter. We shed so many tears, but death is an inevitable part of living – and life is a wonderful thing indeed. We met lovely people, reconnected with friends, bonded with family, learned, and laughed – and we are coming into Spring ready to keep on growing; forward, upward, and ahead.

Thank you all, again, for being part of this journey.

Love,

Gabe, Kristin, Widget, and Ace

CSA 2015 in Review – 2016’s Coming

Wow, what a ride 2015 has been. It started off hard, to be honest – as I recall the first CSA newsletter was titled “Farming is War,” and it didn’t feel like any exaggeration to say so. Our early plantings were devoured by cutworms and voles so thoroughly that I sometimes wondered if our field had somehow been rendered infertile. The weeds were ferocious, and nothing seemed to work out as planned … we rolled with the punches and practiced the zen of saying – and really meaning – “que sera, sera (what will be, will be),” and finding the beauty in our efforts and the absurd humor in our struggles.

Then summer came on, and things got better – and stayed that way right up through the end. The weather was gorgeous, rain was generous, tomatoes and squash did better than ever before. The high tunnel rose up, our WWOOFers were wonderful, and today we’re brewing our first batch of beer with the hops we grew.

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Best of all, we had our first event at the Farm – the potluck – and it was a truly lovely finale to the season – capping off the long lingering summer with an amazing last hurrah of 80 degree sunshine, perfectly timed for the celebration of all that was grown and accomplished throughout the year.

(Only downsides to the insanely warm October Sunday weather being swarming lady beetles and tourist traffic … que sera sera.)

I can hardly believe it’s time to start tearing down the field and preparing to head south – where we’ll be planning next year’s field, ordering seeds, and getting ready for another year of growing … hope you can join us again!

Stay tuned to the Facebook page and this website for updates from the field over the final weeks here, and from the road throughout the winter!

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2015’s Final CSA Box Newsletter, yo

The first frost at the end of last week was followed by several more of the same.

farmer's market prep when mornings are frosty includes getting a pot of water heated on the woodstove overnight - this can be added to a big bucket of icy well water (for cleaning veggies) to bring the temp to merely "cool" from "painfully freezing"
farmer’s market prep when mornings are frosty includes getting a pot of water heated on the woodstove overnight – this can be added to a big bucket of icy well water (for cleaning veggies) to bring the temp to merely “cool” from “painfully freezing”

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We gave up on the pepper-plant-covering regimen and just harvested them all instead. There were a lot more than we thought, late bloomers that somehow correctly predicted the long summer that made their ripening possible, Indiana-Jones-eeking-beneath-a-closing-stone-door style.

It was a surprise treat for me, after being irked all summer by the lush plants’ stubborn refusal to flower when I thought they should do so.

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We had buckets of peppers, little market demand for them, and a pepper-saturated CSA membership – so our tiny kitchen transformed into a pepper preservation laboratory.

While the rest of us worked in the field and on the high tunnel, Kristin transformed pails of peppers into Singapore Chili Sauce, Habanero Gold, Jalepeno Jelly, Jalepeno Pepper Salsa, and Tomatillo Salsa with a bunch of peppers, while teaching Nora how to can (Ground Cherry preserves).

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The WWOOFers took a hillbilly hottub bath while we were away from the farm,  which was less relaxing than it should have been because I’d forgot to  include the use of protective plywood “butt boards” in my rushed tutorial before we headed on an unexpected trip into the Cities. (They mistook the buttboard for a shelf – useful, not not nearly as necessary …)

(Since I'd also zapped the hell out of B when he was helping me carry a long metal piece of fencing out of the field and over the electric fence, barefoot and in the rain, they started to suspect something sinister and kept the brush hook (aka "Machete Axe") that Shareholder Paul and gifted us close to hand in the Albatross at night.)
(Since I’d also zapped the hell out of B when he was helping me carry a long metal piece of fencing out of the field and over the electric fence, barefoot and in the rain, they started to suspect something sinister and kept the brush hook (aka “Machete Axe”) that Shareholder Paul and gifted us close to hand in the Albatross at night.)

Bucket the Cat warmed up to us, and the early adopters of the fall colors trend began to show themselves. And so did the lady beetles, unfortunately – hundreds of thousands of lady beetles (not nice lady bugs, but their jerk look-alikes), imported from Asian to munch the aphids that flourish in monocultural conventional soybean fields had been rendered aimless and adrift by the mechanized harvest of soybean fields somewhere nearby.

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This afternoon, the swarms reached Que Sehra Farm as we worked to box up your shares – it’s likely that most of you have a lady beetle or three in your box, as a living commemorative keepsake. Wooo!

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We made big progress on the High Tunnel project, with help from friends and family of the farm – everything is done now except the main roof plastic and the anchor cables … so if we get a day without wind between now and Sunday, it will be completed in time for the potluck!

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Hopefully there will also be time to get ready for it … lots to do and little time … but it’s an interesting, exciting kind of busy. Transformation is in the air, with the weekly CSA harvests ending, and our southern migration on the horizon.

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B & Jim prepare to attach the anchor cables
B & Jim prepare to attach the anchor cables

And the first annual potluck is coming … the weather’s predicted to be beautiful (70-something and sunny!), and it looks like many good people will be coming together to celebrate the completion of a wonderful season.

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We’re truly excited to see you there!

 

Box 18 – 2015’s Last Hurrah

delivery!
delivery!

 

Kristin says:

Popcorn
The secret to popcorn popping is the moisture content of the kernels. The white popcorn is drier and will be ready for popping sooner (I think in a couple weeks) than the yellow variety. You can test if it’s ready by heating a pot with a lid and adding a few kernels to the pot. Cover and wait to see if it pops. Sometimes it just splits open and becomes crunchy which is actually pretty awesome. If you want to enjoy your popcorn now, you can “oven-dry your shelled popcorn, just preheat the stove to 300 degrees Fahrenheit and put a large pan (a turkey roaster will do) of kernels on the rack. Then, turn the oven down to its lowest setting immediately, and dry the corn — stirring it occasionally — for five hours. After that time you can turn the heat off and leave the kernels in the oven to cool overnight.” – this according to Mother Earth News.

Spaghetti Squash

We have lots this year! It’s versatile – here’s some ideas if you’re feeling stumped:

http://www.foodandwine.com/blogs/2013/12/16/10-ways-to-use-spaghetti-squash

Butternut Squash
I love winter squash soup, butternut squash ravioli and lasagna, cubed and roasted squash, and squash in smoothies. So many options!

Acorn squash in big shares for variety sake.

Carrots
Good in soup and salads. We included some of the greens too, since they are great for making broth.

Celeriac
Grown for the root primarily instead of the stems. Unfortunately, our roots didn’t bulb up much probably because we were in Arizona when we should have been starting celeriac seeds. Eat the bulb and use the leaves for making vegetable broth. You can eat the stems too, but I recommend dicing it up so it’s not too fibrous.

Salad mix
Last CSA salad of the year! Lettuce, spinach, arugula, pea tips, mizuna, and tat soi.

Dill
Dried dill is an excellent popcorn topping. I like dill with eggs, potatoes, beets, and chopped up in mayonnaise.

Pumpkins
Connecticut Field and Rouge Vif D’Etampes are both edible and used for making pies and other winter squash dishes. I made pickles with the Connecticut Field pumpkins last year. Some say these varieties have a lot of liquid, so I recommend roasting them, scooping out the flesh and allowing it to drain before using. Check out these recipes:
http://whistlingtrainfarm.com/pumpkin-soups-from-simple-to-dramatic/

Decorative gourds
Should you eat these? No.

Random pics of the week:

the biggest pumpkin in the patch ....
the biggest pumpkin in the patch ….
... had a vole nest tunneled beneath it - where they'd lived safely beneath edible protection.
… had a vole nest tunneled beneath it – where they’d lived safely beneath edible protection.

 

tadpoles are still hatching
tadpoles are emerging

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Week 17 – Autumn Arrives

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The week began warmly, with the first official day of Fall reaching almost 80 degrees – and it ended frostily, with a freeze last night, after the CSA harvest.

full moon over the processing area
full moon over the processing area

 

We haven’t been back to the Farm to take stock of the impact (and I’m sad we missed getting the traditional beautifully-melancholy photos of the first frost crystals on the field), but it sounds like we probably dropped down to at least 30 degrees, so many of the plants will be done for the year.

 

old Cleo can't get around easily at 15, but she still follows us around the outside of the field and keeps an eye on us - here, watching us cover up pepper plants
old Cleo can’t get around easily at 15, but she still follows us around the outside of the field and keeps an eye on us – here, watching us cover up pepper plants

 

Thankfully, the cold-sensitive tomatoes and basil were already kaput, we’d just harvested the last of the eggplant, and before we left to deliver boxes we covered up 400 feet of late-bloomer pepper plants with a gypsy assortment of bedsheets and used row cover material.

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As the plants slowed down, the workload didn’t – although last week was a pleasantly relaxing lull as the seasonal gears shifted, this week brought the reality of new work crashing home.

All week I’ve awakened (usually around 4am, and then again when the sun came up) with anxious awareness of just how much work there is to do before we head south for Winter – and how little time there is before that happens …

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The high tunnel project is moving along, but there is still much to do – and if it is not completed and inspected before we go, we lose the grant – and will have to spend ten thousand dollars. And I hope to design and build a rocket mass heater in the little greenhouse that will be ready to rock when we return in March, to keep next year’s seedling alive through the frigid nights of the winter/spring transition.

This week Kristin canned the last of the flawed tomatoes (so much BBQ sauce and ketchup!), and our intrepid musical WWOOFers B & Nora started tearing down and removing the tomato plants from the field.

In preparation for the oncoming cold, I decided to do a little chimey maintenance on the woodstove, thinking I’d replace the rusty external elbow pipe with a new clean-out “T” …

the exterior elbow was almost blocked with creosote flakes
the exterior elbow was almost blocked with creosote flakes

 

… however, once I pulled it apart and saw just how much creosote had built up in there (no WONDER the draft had been so fickle and weak this spring!), the “quick fix” project became an all-day affair of replacing the old entire single-wall pipe we’d been fortunate to have as a short-term solution with scavenged and donated triple-wall insulated pipe.

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The new chimney will not only have a much more effective draft, but will have a lot less condensation and creosote build-up … and now I’m excited to start using it, my previous firewood-hoarding drive be damned.

all done - topped off with the amazing milk can chimney cap from the ruins of Old Henry's place (where we got the car panel siding to build the Rust Shack)
all done – topped off with the amazing milk can chimney cap from the ruins of Old Henry’s place (where we got the car panel siding to build the Rust Shack)

Just ONE more box left after this! Ahh! It has been a simply gorgeous season – the most perfect summer I can recall … we feel so lucky that we’ve been able to spend it outdoors growing food for ourselves and you.

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Box 17

Kristin sez:

Acorn squash
These will store for about a month on your counter. They make cute edible serving dishes for soup or pilaf. Usually it’s best to roast them until they are just tender before filling. I love brown sugar or maple syrup with squash but savory preparations are great as well. This recipe for squash with kale and sausage caught my eye http://www.epicurious.com/recipes/food/views/acorn-squash-with-kale-and-sausage-51203850

Spaghetti squash
Wow. These did really well this year!

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They will also store about a month on your counter. Fritters?

Red kuri squashlarge shares only
Our first time growing these and we didn’t get many. A dry crumbly texture. Quite delicious.

Potatoes
We didn’t wash them this time. They store better that way. (And the water was very cold today.)

Eggplant
Last ones! We decided to harvest them all and not try to save the plants from frost. I plan on roasting mine over fire and making my favorite eggplant dish: baba ganoush.

http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570

Salad turnips
Sweet and not too turnip-y. Definitely a nice addition to salad but also good to just chomp down raw.

Salad mix (lettuce, spinach, pea tips, mizuna, arugula, tat soi)
I put leftover dressed salad in a food processor and blended it into a pesto-like concoction that I then tossed pasta in. Not bad!

Cilantro
Guacamole.

Parsley

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Add to cream sauce.

Mustard greens
These are intensely peppery raw. I like it cut up as part of a salad. Cooking it may appeal to you more. You can prepare it as you would kale or collards. Sauté it with garlic, onions, soy sauce, chili flakes, and lime or lemon.

 

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Summer’s Slow, Sweet Farewell – CSA Week 16 Newsletter

 

Wanna talk about the weather?

We do that a lot these days. It’s not bad. It’s more meaningful than many popular conversational topics, I reckon.

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So. I love this weather. And I love this summer’s slow fade. After the intense spring season, this feels like a hammock in the sunny breeze.

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There is still so much work to do, and sure, we’ve been doing a lot of it. But it feels much more relaxed, less life-and-death. Pull a clump or two of tall grass seedheads out every trip out of the field, but not launch a project to weed out entire rows, or commit total weed genocide.

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The mellower temps make harvest less intense as well – things aren’t going to wilt in minutes if not cooled, and ice blocks survive for much longer in the unpowered old chest freezers. Waking with the sunrise now often means sleeping in by springtime standards, and the skies darken absurdly early. Is this really so surprising, year after year?

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So it is cooler, but still surprisingly and wonderfully warm. We’re past the average first frost date by a week now, and haven’t given in to firing up the woodstove yet. The WWOOFer musicians have been sleeping out in the starry breeze in The Clearing on The Hill. The literal snowbirds fly over our heads and make us contemplate our own coming migration … as we sit out comfortably in the t-shirt sundowns.

doing dishes at sunset
doing dishes at sunset

Hopefully it holds to some extent through the first couple weeks of October, because we’re going to have our first ever event on the farm –  a potluck for friends of the farm.  (If you’re reading this, that almost certainly includes you.)

After a month with us, WWOOFer Bryan is heading back to Chicago today – with plans to return for the potluck. I love the connections that WWOOFing forges; there is just something about living within a farm, maintaining the living system, together.  Here’s some of the things Bryan saw and captured over the last two weeks … followed by a haiku he left behind for us:

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Goodbye to tickling
black flies, friends fresh as summer
fruits of sun-washed love.

CSA Box 16

Harvest went smoothly today, even with the return of salad mix. We had a big crew that all know the ropes, and things are just simpler at this time of year – we can harvest some crops the evening before, and overall, the field is settling down. It was still a challenge to get everything in the boxes, even as Kristin started harvesting more stuff in case they were too empty …

  • September Salad Mix (lettuce, pea tips, spinach, arugula, tat soi, mizuna)
  • Green Tomatoes – it is time for Fried Green Tomatoes! Maybe? Or try one of these green tomato recipes.
  • Tomatoes – the last of the season!
  • Ground Cherries – I like opening up several at a time and munching them all at once, to blend the varied flavors.
  • Kale – Put a little in everything. Or get creative, and try one of these recipes that have been deemed creative.
  • Butternut Squash – easy to peel if you want to cube it up and sautee it. Or halve it and roast the whole thing.
  • Pepper Party – Those late bloomers are finally starting to produce! If they are orange, they are hot, but other than that you get to play Pepper Roulette, same as I do (today’s lesson for me was that yes unripe green cayenne peppers are just as hot as ripe ones are).
  • Broccoli – This has been the best year yet for broccoli on our farm – perhaps due to the regular rains and/or our improving soil and composting … hopefully having a little broccoli regularly is something you enjoy as much as we do.
  • Beets (mostly Chiogga variety)

Shareholders Paul & Elizabeth sent in these pics:

“Elizabeth cooked up a gem!! QSF halved squash baked at 350 with  sausage. At 45 minutes 90% of previously diced QSF eggplant, three kinds of diced QSF tomatoes, diced QSF onion (all mixed with olive oil and a bit of vinegar). At 1 hour the last 10% of the diced veggies and some of the mozzarella we made for five more minutes.”

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YUM.

 

More pics from this week:

 

prints in the muck - they lowered the Croix by 8 feet upstream of the dam for repairs, so we went to check it out with Kristin's folks
prints in the muck – they lowered the Croix by 8 feet upstream of the dam for repairs, so we went to check it out with Kristin’s folks

 

this snake may have bitten off more than it can swallow
this snake may have bitten off more than it can swallow

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stacking the free insulative firebricks we scored for the greenhouse rocket mass heater (TBD)
stacking the free insulative firebricks we scored for the greenhouse rocket mass heater (TBD)
holy basil hillbilly hottub bath remnants
holy basil hillbilly hottub bath remnants

living close to the ground