the Rust Shack

Once the freezing nights had decimated most of the crops, the CSA was done for the year, and we’d completed our final farmer’s market, there was time to work on projects outside the field. Kristin mostly focused on preserving and storing produce for us to eat over the winter months ahead. Gabe turned his attention to the pallet fort, which had languished, partially constructed, all year.

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Reconstructing the fort from the couple photos that Kristin had taken when she was disassembling the original (from a South Minneapolis back yard, found via the Craigslist Free section) was a real pain in the butt.

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partially disassembled in South Minneapolis

Also, we didn’t have a clear idea of what the heck we’d even use such a thing for – maybe firewood storage?  However, we did know we didn’t want the plywood floor and pallet walls to be sitting in the snow and slush all winter long, so we made it a goal to get the roof up before the snow flew.

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But to add the roof, we had to finish the exterior walls, as well as build out the loft inside, so we could stand on it to work on the roof inside. This all seemed like a big obstacle, until we actually got into the work, and it flew by – with some help from Kristin and Mark, Gabe got the thing completed in no time, with some modifications improving upon the original design.

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building the loft

So now the fort was as complete as it had ever been – but still was open to the elements from the sides, through the gaps in the pallets. It was easy to see that winter would fill it with snow, which would thaw and freeze and deteriorate the floor, which was already suffering from sitting piled under scant cover last winter. So thoughts turned to siding … and we remembered the fascinating ruins we’d discovered in the Polk County forest right down the road from us.

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This was what we came to call “The Architect’s Shack” – the remains of a cluster of shanties and shacks all built in the same style – shallow foundation pits, lined with steel panels from cars dating to the 1920s or ’30s.  Walls had been built from natural timber beams, with flattened autobody panels nailed together onto them in layers, always with higher panels lapping over lower ones, to keep water from running in. The wood stove was gone, but the DIY chimney cap made from a milk jug and an enamelware pot was still laying nearby.

There was only part of one wall of the main shack still standing, and the piece of hammered-flat steel tank that had served as a front door hanging from it. Two other totally-collapsed structures were nearby, as well as more further back into the woods – and an outhouse still standing, the only surviving piece of the Architect’s work.

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Everything he’d built had been sided almost entirely with old auto body panels – hoods, doors, roofs, tailgates – all pieces of Model As, Model Ts, and other cars from a time when cars were made from serious heavy steel.

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The panels had rusted, but were surprisingly intact considering they’d been in the elements and partially buried for at least 60 years – and they’d acquired a gorgeous patina of rust, algae, and lichens.  I was completely in love with their look and history, and had already planned to scavenge as many as I could to use in artistic projects.

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But it wasn’t until the pallet fort was rebuilt that it really clicked that we could pay homage to the forgotten shack-builder’s design style, by salvaging the remains from his structures and renewing them as siding on our fort.

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We wound up unearthing and retrieving a half-dozen carloads of panels, which – with some old windows, glass blocks, and a french door we had on hand, quickly armored the fort against the onslaughts of coming winter – and the Rust Shack, aka The Architect’s Shack, was born.

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Once the metal exterior was complete, Gabe turned his attention to the interior. First up was the railing on the loft – it was so central, so literally in your face, that something had to be done with it. The bare 2×4 construction was functional but ugly … we considered trying to minimize the size of the railing, but then it wouldn’t really serve its purpose. Since we couldn’t really fix it, it had to be featured. And the only couple of intact car body panels we’d recovered from the woods – still curved, never pounded flat and nailed to a shack – fit over it beautifully, a worthy centerpiece, beautiful and bringing the exterior theme into the inside of the shack.

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We had stacks of scavenged pipe and aromatic cedar paneling, which served perfectly to bring a homey, welcoming, and warm vibe to the interior – vital, in order to avoid any negative “murder shack” connotations that the rusty metal exterior might hold for people who don’t share our rust n’ lichens aesthetic.

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The panels covered most of the interior walls, leaving space for an inset medicine cabinet mirror, some knick-knack nooks, and a few patches that we can fill in this Spring.

And the day after the panel project was declared done for the season, the snows came, and our full attention turned to preparing to travel southward …

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2014 CSA Wrap-up & 2015 Preview

We want to start by thanking everyone for a beautiful year – a transitional, magical year we will remember forever.

 

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The leap of faith we took – away from career, from life and home as we’d known them – was truly the best thing we could have done. Our days have never felt more fulfilling, our work never so meaningful, our hearts never so calm and in love with all we see and do. This has been a life-sized proof of concept for being guided by intuition and letting “que sera, sera” replace fear when faced with the unknown. It’s indubitably been the best year of our lives – we’re so grateful that you joined us and helped make this possible.

 

The Year in Review
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Looking around us and smiling in wonder, I’ve often exclaimed to Kristin, “Look! This is our life!! Aaaaaa!!!”
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We’ve made the place feel like home, and improved our processes and systems in countless ways. We built a greenhouse, a chicken coop, a hugelkultur mound, and composting outhouse, planted several dozen raspberry bushes, began doing salad mix, sold at market and wholesale for the first time, did late season planting for fall, got to know the locals and explored the ‘hood, hosted our first WWOOFers … it’s been an amazing first year here, and we’re excited to start next year with all the progress we made as a foundation.
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We’d love to hear any feedback you have for us – good or bad, it will help us continue to grow and improve.

 

Looking Ahead

 

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We have just a few weeks before we hit the road for warmer climes. Until then, we’re keeping busy removing and composting dead crops, cleaning and storing away equipment and materials, taking down trellises, planting and mulching garlic, preserving food, finishing the pallet fort/guest shack, and packing up.
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scavenging lichen-crusted old sheet metal from a collapsed 60-year old hunting shack in the woods
Then we load up the dogs and roll out for a long journey south – meeting up with family at the beginning and end, some friends in the middle, but mostly working on four other organic farms – learning new things, meeting new people, experiencing new places. (We did this last winter too, and it was incredibly rewarding.)

 

Come March, we’re coming back and hitting the ground plantin’ – starting seeds and preparing the field for a new year. We’ll be planting different varieties, new greens, more spinach, starting the fall crops sooner, experimenting more with compost tea, and expanding to new markets.

 

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The biggest change we’re planning is transitioning to “no till” farming – rather than plowing the field in spring, we’ll be leaving the existing mulch and delicate soil structure intact, and working more organic material into the rows as we plant. (We reckon that this is the best way to address the sandy soil we have to work with here in the Sand Barrens – where nutrient leaching and moisture loss are major pitfalls.)

 

2015 CSA

 

We will be keeping the CSA about the same size, so spots will be limited – but returning members get priority.

 

Let us know now if you’d would like to be on board next year, so that we can reserve a spot!

 

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Whether you’re joining us next year or not, please stay in touch! We’ll be continuing to update this blog throughout the winter – let us know if you want us to keep emailing you a link when we update the site.

It’s been amazing; thanks again. Have a wonderful winter – hope to see you soon!

– the Sehrs

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CSA Week 18 – The Final Box

the weekly News

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The cold has arrived; we were ready for it. We did a ton of preserving this week, capturing the food that needed to be brought in from the freezing nights, and maintaining it for enjoyment this winter or next year.  Huckleberries, ground cherries, green tomatoes, peppers, and salsas were canned and pickled and jarred and dried.

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We took advantage of All Wheel Drive and a lot of exploring the crazy dead end network of narrow two-track logging “roads” that surround us out in the Barrens.

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the waxy mystery stump found in the woods off a dead-end logging road. A piece of plywood is cut to shape and nailed to the bottom of the hollow log, the thick slab is covered in some kind of black wax. WHAT

 

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the hollowed out log may or may not have been some kind of secret cache, but the slab was definitely used by one – we found this cache of acorns beneath it

 

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yes, a bear does this in the woods

 

This morning, the field was covered in sparking white beneath the lunar eclipse – frozen again. Most vulnerable crops were already dead, but even some cold-hardy plants took damage.

 

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We finished the upgrade of the old pit outhouse, adding a window and some art as we transformed it into a raised composter.

 

the Weekly Box

(Well, it’s a bag this week – we didn’t have enough boxes to give out and figured this was best for everyone.)

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Kristin, Mark, & Florian washing veggies & packing the boxes

 

  • Salad mix – with arugula, red and green lettuce, baby spinach,  green and Ruby Streaks Mizuna, pea tips, baby kale, sheep sorrel, and baby Bok Choi
  • Potatoes
  • a Gourd or three
  • Peppers
  • Parsnips – best roasted. Most people don’t love them on their own, but they are a great component in a soup or roasted vegetable mix. We cut the greens off not only to maintain fresh crisp texture, but because they are toxic – they make any skin that they contact prone to being burned by the sun. So we didn’t include those in the box.
  • Broccoli – from the fall planting

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  • Green onions
  • Kale (Dino, Red Russian, & Dwarf Curly Blue)
  • Parsley – dries well if you want to save it or later – simply tie the bundle and hang it somewhere dry and out of direct sunlight, leaves down/stems up.
  • Carrots
  • Daikon Radish – we left the greens on these so you could easily tell them apart from the Parsnips – cut them off when you get home though, to keep the radish from getting soft prematurely.

 

the Weekly Pics

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bi-color tri-globe potato

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accidentally-matching outfits yet again

 

CSA Week 17 – Wasps & Wet

the Weekly News

Well, the beautiful Indian Summer faded away this week, but we didn’t get frosted again – the days have been pretty nice still, with nighttime temps falling into the woodstove range. The crops that survived the early frost are happy. revitalized by the previous week of sunshine, and quenched by the occasional rainfalls we’ve had this week.

This was the week of lady beetles and wasps all over the trailers, inside and out. The wasps look scary but are not aggressive at all. The lady beetles look cute but bite and stink, especially if you mess with them.

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The two old shiitake logs sprouted from the bath we gave them, after all – we’re excited for next year, when the 20 or so logs we inoculated this spring will be ready to start producing.

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The buried hole Gabe found a week or two ago was transformed into a potato root cellar, with stacked baskets on cords, capped with an insulated and vented lid.

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The outhouse was moved off of its partially-buried waste barrel, and moved onto a new platform, for a new incarnation as a composting toilet … and we only ALMOST lost control of it and crushed someone.

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In the woodlot, we marked big maples and standing dead oaks so we could tell which ones were eligible for Maple syrup tapping or firewood, once winter robbed the living of their leaves.

We explored the strange logging roads that meander and dead end all throughout the Barrens, and Kristin canned tomato juice.

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We found a good home for our three hens, since we’ll be gone over the winter months.

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final evening in the yard

 

Today we took a break from the endlessly rainy and hypothermic harvest to regain sensation in our fingertips with the help of the woodstove.

It was certainly a memorable and interesting harvest day, if difficult and not all that pleasurable. We were happy to see how capable we were of adapting and dealing with it, with the semi truck trailer turned into the packing house.

 

the Weekly Box

Weatherman sez: Winter is coming to kill the plants. Lows for the coming week may hit the 20s – so enjoy your peppers, your eggplants, and your tomatoes, because they’re done for after this!

  • Fall Salad mix (with Arugula, two types of lettuce, pea tips, a bit of spinach, red and green Mizuna, baby kale, sheep sorrel, and sunflower greens)
  • a new Gourd for your collection
  • Carrots
  • Eggplant (White or Purple)
  • Tomato Mix
  • Pepper Mix
  • Radishes (Black Spanish & China Rose varieties)
  • Rutabaga
  • Beets & Beet Greens

Speaking of boxes – if you want to drop yours off during the week (if it’s hard to arrange to have them with when you pick up next week), feel free to do so at the drop location whenever it’s convenient.

We’re nearing the end now … looks like next week will be the final box of 2014!

 

the Weekly Pics

(we visited a 40-acre hoarder’s private junkyard)

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Kristin making a delivery into corporate box land

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Sweet Week 16 CSA Newsletter

the Weekly News

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After the cold snap, this weather has been like an idealized childhood summer memory … bright, sunny, very warm but never too hot, not humid, hardly buggy … days so nice you’re sad to notice that the daylight is ending hours earlier.

 

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This week, we finally cut down the “Ultimate Ticking Time Bomb” – the dead oak that leaned over the trailer and loomed over our bed. Neighbor Dave brought his tractor and a long cable over, and pulled the tree away from our home while Kristin worked the chainsaw.

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Kristin celebrates a textbook tree-felling

The UTTB was quite picturesque, and we enjoyed its constant threat as an opportunity to truly embrace the “que sera, sera” philosophy, especially as we slept through a windy storm … but at the same time, it’s nice to have it gone.

Of course, the old tree didn’t go without a fight – after it was safely down and we were removing the branches, one of them broke under tension and came flying freakishly up off the ground, broken end spinning around to punch Gabe just above the upper lip, splitting his face open. Dave got us a razor to shave it to the skin, so that tape strips would hold the wound closed – although it was deep, it was remarkably clean, allowing it to mend nicely.

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We “shocked” the old shiitake logs – soaked them overnight in one of the clawfoot tubs, in an effort to get them to fruit again … but to no avail. Little tiny numbs started to form, but they retreated after a day or so. We’re probably going to re-shock them this week and see if that will get em in gear.

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We finished snow-bracing the greenhouse, visited the logging across the road & saw bio-luminescent foxfire fungi, repaired the rotting semi trailer door, made sauerkraut with support from Market Marv (advice and materials!), cut up and stacked plenty of firewood, and built the interior of the Hugelkultur mound up way higher and thicker …

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our growing woodpile (all from standing-dead or recently-fallen oaks in our wood lot) seems pretty big – but we know it’ll go fast once the cold begins in earnest … and it really seems tiny next to the massive corridor they’re amassing in the logging operation across the road:
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hundreds and hundreds of old, live red oak logged from the Governor Knowles State Forest across the road – to profit the state’s General Fund. :(

 

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sauerkrauting – using Market Marv’s Sauerkraut Kit … whey culture, red cabbage, plus his “rubber glove and cutting baord circle” method

 

 

the Weekly Box

  • Fall Salad Mix!  featuring Arugula, Red & Green Mizuna, Sunflower greens, baby dino kale,  baby red Russian kale,Tatsoi , Bok Choi, baby Swiss chard,  Sheep Sorrel (a lemony & sour wild edible that we let grow where it appears), & Pea Tendrils.
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the pea tendril & mizuna upper layers of the Fall Salad Mix

 

  • Pie Pumpkin – you can use these exactly the way you would any otherwinter squash; cut in half, scoop out the stringy stuff, and bake. Roast the seeds in salt and oil.  Or roast in chunks. Or puree it into soup. Or make it into muffins or bread. Or make a small jack-o-lantern!
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pumpkins curing, Cleo chilling

 

  • a Squash – either a Delacato, Acorn, Butternut, or Jumbo Pink Banana variety.
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hi! I am squash

 

  • a Gourd – the Happy Meal Toy of the CSA!
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We are Gourd. (Resistance is futile.)

 

  • Tomatoes
  • Peppers
  • Parsley
  • Potatoes – mostly that pink variety that we don’t know what they’re called.

 

 the Weekly Critters

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farm fauxbra

 

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Tiny House Florian’s owner

 

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 other pictures of the week

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living close to the ground