A Farm Weekend

Weekends on the farm: Attending a farm estate auction last weekend, picking up various tools and putting them back down, kicking the tires on a nice horse drawn buggy ($800), told by the estate operator “We can come down on anything you are interested in” and not really interested in anything enough to pay cash for, so we stood in the doorway to the barn and watched snow start to fall. An elderly man stood next to us as big heavy flakes drifted out of the sky. We talked about the weather for a few minutes.

After polite conversation he said cheerfully, “Since my wife died I can buy pretty much any damn thing I want.“ He went on to speak of the five tractors and bulldozer he had bought in just the last few months. “I could buy this whole estate if I just had room to put it.” Weather worsening, he then volunteered that he had to “go to the house” and we said the same.

This past Friday we both took some time off from work to attend a mule and draft horse equipment auction an hour and a half northeast. A cold rain fell in Mascot as the auctioneer ran through his high-speed pitch on the virtues of plows with broken handles and buggies with mismatched tires. A lot of items were selling for $5-10, a wagon sold for $75, with only about three bidders in the crowd of a couple hundred. We exercised restraint and headed toward home. That night we joined a group of other farmers to watch a documentary on creating an English forest garden. We ate our fill of BBQ and drank some deadly homemade Belgian ale (curse you Tim and Russ) before leaving with a beautiful mix of orange and purple carrots.

Saturday morning we were up before dawn doing the usual chores. Caleb and I cleaned out the barn, part of an annual spring cleaning. A few hours later,the barn now cleared of accumulated junk and the
truck bed full, I headed to the county landfill. From there,
I ran up onto the Cumberland Plateau to bring home our horse wagon from a farm where it had been being used.

By the time I returned Cindy and our neighbor Sara had butchered and processed nine roosters, cleaned up the mess and were moving on to other endeavors. The rest of Saturday I spent setting up a new germination room for the garden, tilling the late winter garden. (Today the low hoop tunnels will be set up for early crops of kale, mustard, spinach and cabbage.) Cindy spent the late afternoon light working our Haflinger in harness. Coffee, final chores and then our neighbor Adrienne joined us for dinner.

This morning, back up before dawn with the usual chores–then the last couple of hours spent trying to load hogs for market. Loading hogs, as you may recall, requires the patience of Job. One is loaded and three more to go. We can outwait if not actually outwit these hogs.

And there you go, a standard weekend on the farm: work, community and pleasure.

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Reading this weekend: The Localization Reader: adapting to the coming downshift, edited by De Young and Princen and published by MIT. Well worth picking up.

Garden Seed Inventory 2013

This morning the bags and jars came down for the count: that annual survey of seeds saved, packets of seeds never used, and some elderly specimens of uncertain viability. Always an exciting moment to survey the wealth and dream, can we pull off actually planting all four gourds on the land? Try and figure out how to expand an already packed herb garden? What would I do with the Anise Hyssop? Or, how do I solve the question of leeks, every year the same thing, they get planted but never amount to anything? Perhaps because I treat them like the kid of some ne’re-do-well parents, don’t expect anything so don’t get anything?

Ah, the pain of too many questions. The head spins with trying to decide on one good melon to grow. Charentais is our preferred melon for the table. But they are temperamental, indecisive little buggers with a very short window of maturity. The smell of one achieving that peak deliciousness is like a dinner bell rung inviting all of the available poultry and wildlife to dine. Last year I reached through the vines to clutch a hollowed out shell of a melon only to find a hen had just finished dining on same. So, Turkey melon it will be, prolific and tasty, enough for the chickens and enough for us. But then there are those Prescott Fond Blancs….

Beans are fairly easy to decide on the type: a lima, a pole and a crowder for the garden. But now which varieties to grow? And so it goes with most vegetables in the following list. Maintaining a small seed collection inevitably feels me with guilt. Each year I watch the dates on some vegetables edge their way into oblivion. There really is only so much garden room or space. And there are practical limitations on growing similar varieties within pollination distances of each other if you want to save true seed for the next year.

If you live within the immediate area (Tennessee Valley) and want to try some of these seeds let me know. My skill at starting herbs is negligible. So if you want to turn your hand to starting some of those and are willing to gift me a few for transplants, have at it.

Green manures: Sudan grass, buckwheat.

Gourds: birdhouse, loofah, Mayo Bule, African water bottle.

Squash: Golden Hubbard (winter), yellow crookneck (summer), Musque du Provence (winter), Sugar Pie (winter), Patty pan (summer), North Georgia candy roaster (winter), Yellow Zucchini (Russian summer).

Okra: Clemson, Louisiana Purple.

Greens, Lettuce: Seven top (turnips), kale, Bloomsdale (spinach), Georgia giant (collards), Black seeded Simpson (lettuce).

Corn: Hickory, Bodacious sweet, Moseby’s sweet, Kandy Korn, White broom (sorghum), Honeydrip (sorghum).

Watermelons: Charleston Grey, Orangelo.

Beans: Louisiana Purple (pole), Mississippi (crowder), Texas Zipper Creams (crowder), Sieva (lima), Christmas (lima), Cuban black (bush), Case Knife (pole), October bean (pole), Tennessee Cutshorts (pole), Rattlesnake (pole), North Carolina (lima).

Melons: Turkey, Prescott Fond Blanc, Charentais, Petit Gris de Rennes.

Cucumbers: Boothby Blonde, Siberian (Gherkin style).

Peppers: Poblano, Hatch.

Herbs and Flowers: Grandma’s Eink’s dill, Mammoth dill, Sweet basil, Summer savory, Fennel, Lavender, Anise Hyssop, Cutting Celery, Feverfew, Cumin, Purple coneflower, Outhouse hollyhocks, Monkshood, Lovage, Dahlia.

Miscellaneous: Ester Cook (leeks), Giant Musselburg (leeks), Turga (parsnips), Long Island Improved (Brussel Sprouts), Detroit Red (beets), Black winter radish, Rutabaga (old Russian heirloom), Geisha Turnip (salad turnip), Mystery pack of tomato seeds (package in Russian).

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Rereading this weekend: The Encyclopedia of Historic and Endangered Livestock and Poultry by Janet Vorwald Dohner, a wonderful book from the Yale University agrarian series.

Greens and Sweet Potato Soup

Greens and Sweet Potato Soup
Borrowed from some cookbook…can’t recall which (maybe from the Splendid Table?). But a great use for sweet potatoes and whatever greens you have fresh from the garden: A favorite of ours in the winter months.

Ingredients
• 2+ Tbs olive oil
• 1 large onion, chopped
• Sea or kosher salt
• 2 large leeks, white and light green only, washed thoroughly, trimmed, and chopped coarsely
• 1 large sweet potato, peeled and diced
• 1 small white potato, diced
• 2-2 1/2 C vegetable or chicken broth
• 2 C water
• 12 oz. (2 large bowls) kale or other greens, cut in 1-inch strips or chopped coarsely
• 4 green onions, sliced (if you have them)
• 2/3 C fresh cilantro, chopped
• Fresh ground black pepper
• 1 Tbs cumin seed or several shakes of powdered cumin
• 2 Tbs lemon juice
• Pinch or a few shakes of hot pepper
• Garnish: olive oil
• Optional garnish: crumbled feta or other cheese

Instructions
Heat olive oil and start sautéing onions, with a sprinkle of salt. When they are translucent and soft, add leeks. Cook, stirring often, until all vegetables are golden, about 20 minutes.
Combine sweet potatoes and greens in a pot with broth and water and salt. Bring to a boil, then simmer for about 15 minutes.
Add leeks, onions, green onions, cilantro, and lots of black pepper. Simmer about 10 more minutes.
Add cumin and lemon juice, and taste. Add more salt, black pepper or lemon juice as needed. Finish with hot pepper.

Ladle into bowls, garnishing with olive oil and cheese.