Showing posts with label farm. Show all posts
Showing posts with label farm. Show all posts

Monday, May 12, 2014

On the Farm- Bees and Zucchini

We have honeybees at the farm primarily to pollinate the produce and crops. I would say we are more or less lazy beekeepers except in the spring when we try to keep ahead of them and then do a split or two. We had a large hive that seemed to be working very quickly and filling everything we gave it at a rapid pace. Rather than continuously adding empty frames for it to work with, we decided to split it.

Sometimes this kind of split is called a "Poor Man's Split" because we don't add a queen to the new hive (and we hope that we have not removed the queen from the other hive). 

Now we are up to three hives as long as the new hive goes well. On the plus side, we just HAD to pull a few frames of honey!
Massive zucchini plants

Zucchini blossoms and zucchini
In other news, we have ZUCCHINI at the farm- producing prolifically! I grew up in Southern Ohio, and I never saw zucchini in early May. I can't say I have seen zucchini in early May anywhere that I have lived! Mike started zucchini in the new hoop house and I don't think he was expecting that it would take over the aisle and practically half of the hoop house! It's a wonderfully squeaky vegetable when you eat it raw or lightly cooked!
Tomatoes in the hoop house

Shell peas

Our tomatoes in the smaller hoop house are doing well and we harvested the first batch of shelling peas this evening. We will probably have snow peas, shell peas, and zucchini at the Greensboro Farmer's Curb Market this coming Saturday!


Saturday, February 1, 2014

On the Farm- White Blanket

Our wheat field in the snow
Well, it snowed.I grew up in Southern Ohio, have lived in Kentucky, northern Delaware, and even Maine for a bit, and have definitely experienced more snow than what get saw on the ground. So I have to chuckle when we get a dusting of snow that shuts down (seemingly) the entire state! I do like it when it snows though, just for the quiet that it creates.
Raised beds in the snow
The concrete is still on hold, but we were able to get started on a new greenhouse last weekend:
Beginnings of a greenhouse

It's going to be thirteen feet wide and sixty feet long, metal construction, and plastic cover. You'll have to tune in to Emmaus Farm's Facebook page to keep an eye on the progress.

In the Kitchen-
My sourdough starter

I have an almost eight year old starter that I caught in the wilds of Kentucky and have been tending to it every since.I call  it my "creature" and it lives in the refrigerator. Great Whole Grains Bread has been reliable for a good use of my sourdough starter. It has a great recipe for sourdough pancakes, so it helps me keep the starter fresh and alive wit weekly use! I've also been on a hunt for good recipes to use with our whole wheat bread flour that we grow on the farm. My favorite recipe thus far has been a digestive cookie or biscuit that reminds me of the British McVitties digestive cookies. I did not coat them in chocolate (yet), but did make the recipe with only whole wheat flour, and the consistency was great. Not too sweet, and just crunchy enough to be dangerous (as I want to eat too many of them!).

In case you didn't catch it on Facebook, here are some photos I took of the interior of a dish I decorated recently:

Thursday, January 23, 2014

On the Farm - Winter's Pause


Tiny sprouts of kale starting to show themselves

We are in the spell of another cold snap here in Central North Carolina. We got a bit of snow the other night (not but barely an inch), the ground has frozen up pretty well, and some of the snow has stuck around. Tonight is another cold night (which means around 10 degrees Fahrenheit for us), so we're hunkering down and trying to figure out what other things to accomplish.

It makes me think of the following poem by Wendell Berry entitled, "To Know the Dark":

                                                 To go in the dark with a light is to know the light.
                                                 To know the dark, go dark. Go without sight,
                                                 and find that the dark, too, blooms and sings,
                                                 and is traveled by dark feet and dark wings.

The screeching halt of a cold night and frigid day stops concrete work, freezes the chicken's water, and limits our ability to work the soil. There is movement in the cold though, and there is growth. We have started seeds in the greenhouse and they are emerging from their little pockets of earth. As in the photo above, we have things that are starting to bear themselves above the earth, and as exampled by our carrots from the other week, still have things that are in harvest.

Chickens frolicking in the straw
When it snows, I always find myself being contemplative (perhaps going into "the dark") because I think of the hush that a blanket of snow puts on the world (not that a blanket of snow comes to this part of NC that often). This gives me a few spare moments to watch the chickens a little closer when we give them a bed of straw for the cold night and they ravage it to no end in less than five minutes. It also gives me brief moments to step back and look at things we have achieved and projects to come.
Never ending wood splitting
Without the concrete work or the willing frozen ground to till under, we turn to cutting and splitting wood for upcoming kiln firings, and try to tend to the work that always seems endless, but we will get behind in by the middle of the year. May we "catch up" on a few projects before the warmer weather finds us again!

I'll close with one more Wendell Berry poem called "The Cold":

How exactly good it is
to know myself
in the solitude of winter,

my body containing its own
warmth, divided from all
by the cold; and to go

separate and sure
among the trees cleanly
divided, thinking of you

perfect too in your solitude
your life withdrawn into
your own keeping

-to be clear, poised
in perfect self suspension
toward you, as though frozen.

And having known fully the
goodness of that, it will be
good also to melt.

Monday, January 6, 2014

On the Farm - Preparing for the Cold

Row cover over the carrots and kohlrabi
The temperatures have been taking a steady nosedive over the last couple of days with our coldest night being tonight (hopefully only tonight)! We're anticipating the temperatures rising later in the week, but to prep for the cold temperatures we put the carrots and some of the kohrabi under cover to hopefully protect them.
Carrots under the row covers
We buttoned up the chicken "tractor" and gave the ladies (as we like to call them) straw to bed down in. Although, before we even finished covering up their enclosure they had made giant mess of the straw, so I am sure they are at least having a grand time. We checked in on the bees and ended up covering our smaller, weaker hive with a wool blanket that we will remove tomorrow during the day. 
More holes
We also dug a few more holes for the barn, but decided with the forecast of rain that we should hold off so we won't have to clean everything out again. We could not get everything covered up and because I hate to see things go to waste, I pulled a majority of the turnips, cabbage, and kale in the fields. This left me with an inordinate amount of cabbage, over 100 pounds of turnips, and a boatload of kale!

Turnips awaiting cleaning and processessing
In the Kitchen

With the onslaught of winter veggies I made a large batch of cabbage soup with a few carrots, potatoes, and local sausage. I have an enormous amount of kale I intend to turn into kale salad (we don't use pine nuts, but rather crushed walnuts or sunflower seeds and I don't use the yogurt), kale chips, and perhaps some kale soup. We also made a big batch of chili for the colder weather, using up a few jars of our canned tomatoes from the summer. How I hate to see those jars dwindle! We also pulled some kohrabi which I intend to test out a batch of fermented kohlrabi with. Tasty experiments (usually)! Luckily, the turnips store well, I just have to get the greens off of them and trim them up a bit before putting them in the refrigerator. If you have someone who does not like the strong flavor of turnips (like my farmer), try peeling them and roasting them. The peel is where a majority of that sharp flavor is and the roasting makes them milder as well.
Above is an image of true love- a farmer carting a kiddie pool full of clay for his pottery-on-the-brain wife. It's been hard to resist every blob of clay coming out of the holes we are digging for the barn, but I figure 400-500 pounds should suit me for a little while with some potential glazes! I hope if any of you are in cold areas that you are staying warm!

Thursday, November 22, 2012

Thankful

Pumpkins!
I bake regularly during the year, making sourdough bread usually every week and an assortment of other things with some frequency. When the holidays gear up though, there are certain recipes I dust off and it brings me to thinking about people in my life who have taught me about food and cooking. For example, my grandma Hornsby who taught me (though I didn't appreciate it until after she passed) that lard truly is the best ingredient for things like fried apples and pie crusts. I use my grandma Creamer's recipes for a lot of things such as her pumpkin pie (although, sorry Grandma, I use REAL pumpkin!) and her famous chocolate chip cookies. Every Thanksgiving I am sure to make these amazing pumpkin cookies one of my "second moms" from my childhood always made with the fond memories of watching her in the kitchen and sneaking a few cookies from the refrigerator. I always use my marble rolling pin that a dear friend who has since passed gave me as a wedding present, and I think about the times I had with her and a group of other friends who taught me to appreciate ingredients, the process, and the equipment used in modern and historical kitchens. I am thankful for people in my life both past and present who have given me so many fond memories to think about during the holidays.
Fresh pumpkin pie!
This year has brought many new horizons for me and I am incredibly thankful for all of the support I have been given from friends, family, customers, and other potters who have provided recommendations and support. I was thinking the other day that I have never felt truly attached to my work because I have never had my own kiln to fire in. Now that I have my own kiln, my pots are taking on the shapes, designs, and look I have been working toward for all of these years, and it tickles me down to my toes. 
Holiday gift package with bowl, wheat, and mixing spoon

I am also excited to share that Mike and I are teaming up for the holidays and have created a gift package. It includes a handled mixing bowl made by me, a cherry wooden spoon made by Mike, and a bag of fresh whole wheat flour from our farm, ground from heirloom wheat and grown sustainably without chemicals or synthetic fertilizers. We will have these at the Greensboro Farmer's Curb Market through December and I am listing a few on Etsy. E-mail me for more details and prices (there's a variation between Etsy and the Market) as there will be a limited amount of these.  

Happy Thanksgiving to everyone!

Sunday, November 11, 2012

Tired, but Grateful!

Grandma's cookies with beans, wheat, and beautiful flowers!
 The kiln opening and farm tour yesterday went well! We had a great turn out for the pottery sale as well as the farm tour and people generally going on small farm tours all day! I made my grandma's chocolate chip cookies and crackers from our fresh ground wheat, which I am sure is what lured people in! We were exceptionally surprised by relatives from Ohio who showed up in the morning to surprise us! Thank you to all of our friends, family, neighbors, and customers who made this possible and support us! We are incredibly grateful!
Ornament Tree
Ornaments on the tree
 The ornaments were nicely displayed on a little tree, I even dug out the tree skirt for the occasion!
New pots on display!

Brenda talking about her kiln - thanks April!
I was really happy for the opportunity to share about my kiln and even have the chance to talk about some historic kilns and how different drafts work (and I didn't even put anyone to sleep!).

Brenda suited up for the bees - looks like a total wuss compared to the pros!

Baby aprons!
Today was filled with checking out our hives with Jerry Routh from Bee Ready Bees and sewing baby aprons for a friend's baby shower! Hoping to excavate Mt. Laundry soon and get back to making pots this week!
Here are some photos from the farm tour:


Tuesday, May 22, 2012

Catching Up, Show, and Scapes!

"Here's looking at you!"
Last week seemed like the week of playing "catch up" after being away, and getting ready for a show while playing catch up is a bear! I have not forgotten you, dear readers!
Base complete

Floor brick on
The kiln is coming along. Running around like a crazy person (the usual) has kept me from just knocking it out, but I am proud of the progression. Following these photos, the base for the chimney was poured and the block set over the weekend, so I will be tying in the chimney this coming weekend! 
Walls going up!

Door opening at front of kiln
Garlic scape!
Another exciting development on the farm is that we have had scapes on our hardneck garlic! We took some to the Greensboro Curb Farmer's Market last Saturday and should have more there this coming weekend! Scapes are the seed head of the garlic, which comes out in a loopy vine-like piece on the top of the garlic plant. It is a very subtle garlic flavor, and makes an exquisite pesto. I HIGHLY recommend getting your hands on some while they're around!
Pottery Fair on the Square
 The Pottery Fair on the Square at Old Salem went really well this past weekend. Thank you to those who made it out, and new friends and customers who stopped by! Great weather, and the big water cooler found a home. I'm intending to make a few more for the new kiln to try out some designs and styles.
Water Cooler
I am off to Yorktown, Virginia today to see the William Rogers kiln site once more in wrapping up my research and in preparation for a lecture I am doing in June. If you have any interest in Virginia earthenware, there's still time to register for the 2012 Virginia Decorative Arts Seminar entitled, "Earthenware of the Old Dominion"!

Wednesday, November 30, 2011

Name for the Farm!

Over the summer we purchased a farm. We have settled on a name for our farm! We have named the farm Emmaus Farm. Our focus is growing small grains, dry beans and garden vegetables using sustainable practices. The photograph above is of the wheat which was planted recently. The farm is named after the 18th-century Moravian agricultural community just southwest of Bethlehem, Pennsylvania. When I was working on my Master's thesis on the Moravian potters in Bethlehem, I drove through Emmaus quite often. My other half and I have been impressed with the industriousness and culture of the 18th-century Moravians. When I was also working on my thesis we discovered that both of our families had Moravian connections. Very exciting!