Each year I go on a rant. Or maybe I get on my soapbox.
I’m not really sure which- you choose.
Either way, I get hot under the collar about the issue of commercially farmed tomatoes. While most of the food world gets all worked up about commercially farmed meats, CAFOs and animal rights- we sometimes forget about the most basic human rights that we as American’s are so adamant about and stop applying those concepts to our food. We are so liberal in exercising our rights to purchase hormone free, cage free, pesticide free, no soy or GMO products and we really should be equally as liberal in exercising our right to purchase foods that are cruelty free and slavery free.
Each year Americans consume tomatoes, purchased bright red and slightly firm, albeit mealy, year-round from their grocery stores. And each year, those tomatoes are picked still green from the fields by the hands of modern slaves in Florida, New Mexico, Arizona and parts of Texas to be shipped thousands of miles for you to purchase. The slaves that work in the fields are often underfed, receive little pay (paid by the pound picked) working long hours without breaks and then return “home” to a box truck which they share with many others and without working facilities, kitchens or electricity.
Does that mealy tomato still look appetizing? I hope not.
So while most of us will be adding “fresh” sliced tomatoes to the local and fresh greens that are in abundance right now, keep in mind the hands that picked and processed them.
Do those hands a favor and don’t purchase tomatoes that a) aren’t in season and b) aren’t from local farms who provide fair working conditions and wages for workers.
But that means you can’t eat a fresh tomato until like, July! Yes- true. But if you want to eat local and tout your support of small farms and sustainable practices then that’s part of the sacrifice. And rest assured, when tomato season arrives here in the northwest- you can bet that I will be right beside you gorging myself on fresh tomatoes since I haven’t had one since late summer last year.
Wanna read more about this issue? These are all interesting reads, and this guy has a whole book out about it.
FYI- When tomato season arrives, you can be sure I will have lots of sources to direct you to for farm-direct tomatoes. Bubba and I will also be putting in the ground this week over 200 tomato plants of over 10 varieties in hopes that we will have more than enough for our CSA members and community to share.
Ya know how sometimes you just need a helping hand?
This summer, we’re getting two.
When our friend Aubrey came to us last winter and asked if she could be our summer intern- we cocked our heads to the side a bit and said, “but we can’t pay you, and we’d make you pull weeds.”
She said as long as she got to play with the animals and could get a mean farmer’s tan she didn’t care.
So we really couldn’t say no.
During the majority of the year Aubrey is out teaching the children, molding the minds of K-8th grade students in Lake Oswego teaching them Spanish. We’re pretty sure that its just an excuse for her to never grow up and she has some very funny stories about things kids say.
This summer Aubrey will be helping us maintain the garden, build our weekly boxes and help with distribution. She’s also volunteered to lead a kids program for the summer, likely turning your weekly box into a Spanish vocabulary lesson.
- In all of her spare time Aubrey and her husband Alex have their own wine label. Alex left it to The Harvest Widows to press off the whites last fall- which means we really got to play with a bunch of grape goo.
Aubrey (Left) and Kim (Right)
- Aubrey also likes to play dress up. Here she’s doing her best interpretation of Moroccan headdress modeling.
- Aubrey’s first encounter with Oprah, not exactly a pig wrangler yet.
- Let’s try that again:
That’s better.
Now get back to work!
Someone asked me the other day if this blog site was going to turn into a mommyblog. I promptly responded NO! Are you kidding me? We can’t intermingle things like sausage making and the contents of my fridge and being chased by rabid bees with BABIES!
We are already borderline likely to have people question our ability to adequately raise a child given that I may some day get confused and put the baby in the dog crate and Amoose in the baby carrier, or that I pondered just investing in a milking machine for the dairy cow and see if I can use it too.
But for entertainment and educational sake, I will post our attempts to parent and the fun that goes with it while attempting to be farmers, community builders and simple-life people.
Consider this your fair warning.
P.S. If you are looking for that special mommyblog- fear not my friends, I’ve got you covered. My friend Beth, has a mommyblog to beat all mommy blogs. But hey- she’s got 5 kids, so she knows all about milk production and consumption in its various formats, cow or otherwise- I know she’ll see the logic to the milking machine. Won’t you Beth?
After what has been one of the wettest springs on record- we are finally in the process of migrating starts from our greenhouse outside and into the raised beds and garden space!
Some of you may have seen or even felt that large orb in the sky the last few days. It left marks on me this weekend after spending good portions of the day in the garden- I always wear my first marks of the sun with pride- even though they do make me a bit sensitive to touch for a day or two following.
Over the past few days Bubba has spent much of his time in the garden and on the tractor. Sunday we finally broke ground in the largest garden plot. First Bubba used the tine harrow to open up the soil that’s been lying below the cover crop we planted last fall. Its like watching a giant comb reach into the earth, rolling back a carpet of soil, dark chocolate brown- still wet from the winter and spring rains. You could see the steam rising from the earth just behind the tines, the sun was so warm that it didn’t take more than a few hours to finish drying out the earth enough to make the first pass with the rototiller. By afternoon, the top section of the garden looked velvety soft. I didn’t want to walk over the top of the newly tilled soil and tarnish the smooth surface with my foot prints.
By yesterday mid-day, Bubba had created the first rows in the garden, planted 200 strawberry starts and was mounding more rows for potatoes. By evening yesterday, all of the potatoes (four varieties, including fingerlings) were tucked into the warm soil and everything had received an initial watering. The kale and the rest of the onion sets would have to wait until tomorrow when the planters had been replenished enough to stoop and crouch over a shovel once more.
The raised beds at the top of the property are already full; peas, lettuces, cabbage, brussel sprouts, cabbage, cauliflower, broccoli and onions. All of the starts grown from seed in a greenhouse that is now bursting at the seams. With the warmer weather and soils finally drying out enough to allow us to plant, there will be many days and evenings in the garden until the greenhouse is empty and the garden is full.
Morning commute to the farm site
The view from the pig's pasture at Delancelloti Vineyards
Raised beds full of lettuce. Variety: Flashy Trout Back
Evening potato planting in the large garden plot
Amoose completely worn out and snoring from a day of hard work
Technically, their called wieners- but they are still little and darn cute, so I prefer the word piglet.
Pretty sure Bubba drove nearly half the state yesterday making various stops to pick up or drop off a plethora of items. By time he got home last night, it was getting late and the piglets wouldn’t have had time to get settled properly in the field before it got dark.
So last night, we had house guests. 9 of them.
I woke up in the middle of the night to hear the rain beating down on the roof and a roll of thunder in the distance. I panicked for a moment, hoping that the little ones would be okay under the clear visqueen we put over the large crate, praying it would still be in place in the morning, keeping everyone dry and warm.
I went out this morning to make sure everyone survived the night to find 4 little piggies all snuggled up and still fast asleep.
Everyone was warm and dry and resting very comfortably and some were already up and rooting around the straw for some breakfast.
By time Bubba and I got done laughing at the piggy pile and discussing their transition from crate to pasture this morning everyone was stirring, though the littlest ones were clearly hitting the snooze button at least one more time.
By late morning, everyone was settled into a section of pasture at the farm, checking out their new digs and having some breakfast in the sunshine.
Tough life eh?
Seriously, trying to write this class announcement without giggling is really tough folks. So many title options, none of them appropriate. All of them presented with the mentality of a teenage boy.
Someday, I’ll grow up- but not likely anytime soon.
A few weeks ago Bubba and I spent the day in Portland with friends making well over 100lbs of sausage. Each person arrived with the various amounts of sausage scrap and trim that had been roaming in their freezers- waiting for the day when it would be turned into fresh, cured or dried sausages. Its one of those things that you always plan to do at a later date- and that later date never comes. The group has now determined this will be a once a year gathering as it was a) so much fun to play with meat (sorry, I’ll stop now) and b) walk away with 20lbs or so each of various sausages that would have taken us many hours to complete individually, but were accomplished in a few short hours as a group.
Bubba and I thought about those of you who may have the same bags of trim in your freezer waiting for a later date. The class below offers you a chance to learn the process and practice before you set out on your own. We’ll provide everything, included the meat for this class- at the end of the class you’ll have the skills to set out on your own sausage making adventures.
Beginning Sausage Making Class
2 class date options: April 29th, 1pm- 4pm or April 30th, 6pm-9pm (location TBA)
Cost: $75
Students will learn how to select the right components for making sausages as well as the process of grinding, flavoring and stuffing sausages. Three varieties will be made and students will go home with more than enough for grilling and freezing, plus recipes.
To sign up email: thecollectivenewberg@gmail.com
I was going through the contents of our root cellar Sunday afternoon (meaning: shelving in the garage) and realized that we had finally used up most of the 60lbs of potatoes we put up in the fall.
The good news is that Bubba just picked up three different kinds of potato tubers for this year, so we should have more than enough potatoes to feed us, and the rest of the community.
I had a hankering for potato chips so I picked a few of the larger red skinned potatoes from the box and took them to the kitchen. Homemade potato chips are darn easy- and they have to be better for you than anything purchased at the store. No greasy fingers, no artificial cheese (though a Cheeto from time to time never hurt anyone), just crispy, salty goodness.
Homemade Potato Chips:
5 Large Red Skinned potatoes (you can use any kind of potato you want, this is what I had on hand)
Cookie Sheet
Cooking spray or veggie oil
Mandoline (or really good slicing knife)
First, scrub and rinse your potatoes. Then slice on the mandoline on 1/16th setting (I like mine slightly thicker just for more substance). If you don’t have a mandoline just keep a really steady hand and slice the potatoes very thinly.
Spray the cookie sheet with cooking spray or put a little veggie oil on it and wipe it around with a paper towel to evenly coat.
Lay slices of the potato on the cookie sheet in one layer, and then place in a 350 degree oven. Bake for 10 minutes, check for even browning and spin the tray around or flip the chips over and continue to brown until deep golden brown and crispy.
I sprinkled mine with some truffle salt just after coming out of the oven, but you could use any of your favorite chip flavor combinations (sea salt and vinegar, salt and pepper). Repeat with remaining potato slices, devouring each batch as they come out of the oven. Remember: these are the good ones, eat as many as you want.
*cooking time may vary depending on the type of potato you use or how hot you have your oven set. I put them in and set the timer for a few minutes and would just keep checking and adding a bit more time until I had it right. Like everything I cook, I go off of sight, smell, and texture, not the timer.
So late yesterday afternoon, Aggie- our Tamworth sow finally laid down on a nice bed of straw and decided to push some babies out.
It was an uncomfortable process to watch. Aggie’s not a small girl and that’s something we were concerned about going into this process. Overweight and large hogs can run the risk of having to much fat blocking the birthing canal which can be as long as 5-6feet. That’s a lot of distance for a baby to travel and especially to be cramped.
So we stuck with Aggie most of the night to watch and monitor. Things were going pretty smoothly but after her third baby arrived, she seemed to be tuckered out. It is not uncommon for hogs to deliver a few babies and then decide to take a break and then try again.
The three babies settled in for the night and Aggie appeared to calm so Bubba left in the wee hours of the morning to sleep for a bit and then return first thing.
Unfortunately, despite the best attempts of Bubba, babies and Aggie (mostly Aggie) none of the babies survived and Aggie was unable to successfully deliver the rest of her litter. Not only were we devastated because we were planning on these piglets for our farm growth and profit for the year, but more importantly we were devastated because Aggie worked so hard to give life, risking her own in the process, and it slipped away.
I try not to get overly spiritual in this venue- realizing that many of you may not be comfortable with it and I’m not a big advocate of bible thumping. But in scenarios like this, and especially during Easter week, I have to remind myself that farming requires a faith component that is tested. A lot.
Farmers pray for rain for the crops to grow, or in Oregon- for it to stop so crops won’t drown. We pray for mild winters so the animals won’t be cold or get sick. We pray that the harvest will be abundant and provide for those needing it. And we pray for the sow, that she could give life so that others could sustain theirs.
And even when those prayers are prayed, and even if the crops drown or the winters are cold, or none of the babies survive and the sow is swollen with milk that will not be drank- we still have to be thankful that life is given and taken by someone and something that is greater than us. And that we don’t have to answer the question of why or how, that we simply are called to be faithful to the work- sacrificing ourselves with the understanding that we can only do so much and the rest of the space gets filled in by something greater than we can provide.
Aggie is spending the day in the sunny pasture today giving her body some much needed and deserved rest. Bubba went home after getting her settled this afternoon and is also getting some much needed and deserved rest.
And we will all try again tomorrow. Because that is what we are called to do.
I realized the other day my writing has been a little lack luster. Its been mostly text, almost no photos, and no smarty pants remarks or wit as per usual.
Maybe its the winter blues- which means this should soon end now that Spring is finally here.
Maybe its because I’ve been slogging through my VERY LAST MBA course- so magically after April 19th all of that wit and sass will return along with a renewed sense of rambling which powers this blog’s content.
Or maybe, just maybe- it’s because my body has been utilizing all of its extra resources, including every ounce of wit and sass and channeling it directly into the making of a baby.
That’s right folks, we done got ourselves knocked up.
There’s not much to see yet honestly, but I feel like I’ve eaten to much at Thanksgiving dinner and now I’m using a rubber band to keep my pants closed.
Bubba and I are pretty excited for two reasons. First- this addition continues to justify a need for the milk cow that Bubba has been longing for. He now argues we will have someone to milk it. Second- we are anticipating the growth of our farm work and our CSA, and in the end is easier for us to grow and raise our own help than hire someone.
Here is the line up of FAQ’s and their answers for all of the fun details:
How far along are you? A: I’m in my fourth month (second trimester)
When are you due? A: please see title of this post
Are you going to find out what it is? A: yes, and yes- we have a preference but word on the street is you don’t get much choice in the matter. We’re more concerned about healthy baby than the make or model.
Were you planning this? A: Sure- its kind of hard to plan this kind of thing but we hoped that our timing would work out right. And it did. Plus, when you keep the heat turned down in your house even during the winter- you figure out how to stay warm.
How long have you known? A: (Weirdest question I’ve gotten so far-what are you really asking people?) Awhile.
How do you feel? A: I spent most of the first trimester covering up significant morning sickness and fatigue (no vomiting thank the Lord) but am now feeling more like myself. I am finally eating again (no appetite in first tri) and not gagging at the sight of meat or eggs.
What will your nursery theme be? A: Wait, what? Nursery? I don’t plan to fill a room in my house with potted plants and drip irrigation but thanks anyway. I’m sure some fresh sheets and night light will do just fine.
Do you have names picked out? A: Magtar if it’s a girl and Voldemort if it’s a boy. But for now, we just call it Creature.
Are you really only excited because of the milk cow and the farm help? Should we call in Child Welfare Services now? 1A: No, we are excited about the tax benefits too. 2A: Yes, probably a good idea- we have no idea what we are doing. Rumor is, no one else does either, we all just make it up as we go and hope for the best.
So come October- we’ll be filling one of these:
Well technically, nothing right now.
All of the seeds we have started are safely tucked into trays in a greenhouse, germinating and sprouting, reaching up towards the sky and will be transferred outside to the garden space when its warm enough and the ground has drained, allowing the starts to thrive and produce this year’s harvest.
Bubba and I went a little crazy with the seed ordering this year. Actually, I think everyone gets a little crazy when it comes to seed ordering. Everything sounds so good- the writers of the plant descriptions must be food writers as well. Descriptions sound so scrumptious that you can’t help but want to order one of every type of tomato, squash and bean.
So what all did we order? Below is the full list of our seed orders this year. We can’t promise that everything is going to produce, but the logic behind our excitement this year is: if some is good a lot is better right?
*Disclaimer- depending on conditions we may or may not be able to plant everything this year, nor do we guarantee that anything will grow perfectly. This list does not include any of the flowers which will be used both for attracting pollinators to the garden and for fresh cuttings. This list is subject to change without notice, consultation or reason- we may just run out of space and row markers.
