February was warm and dry, with less than half an inch of precipitation and only dustings of snow. We had one decent cold spell near the beginning of the month, but February had more than its fair share of days that were warm enough to strip down to a t-shirt while working. In isolation, it is hard to complain about such a day, but collectively the unseasonable warmth is concerning. Agriculturally and ecologically, too much warmth too soon is just asking for trouble. We saw it in 2007 when early warmth was followed by the “Easter freeze” that destroyed fruit crops and set back forest leaf-out in a wide swath of the country’s midsection. We saw it in 2012 when a warm March was probably indirectly responsible for a terrible garlic crop here and across much of the Midwest. March of 2012 was also a preface to a miserably hot & dry summer, an experience we do not care to repeat.
Following 2015’s sabbatical, we will not be offering a CSA program in 2016 or the near future. After three years, we weren’t able to reach our desired CSA membership goals, despite offering a variety of unique benefits including share customization, home delivery, and an especially wide variety of produce and herbs. Given that we left the farmers market in 2011 (also after three years) because our sales were averaging well below production, this places us in a trap going forward: it seems that we can’t sell the volume of produce necessary for a full-time farm in this area, but the time and financial commitment to a farmers market or CSA doesn’t work without that volume. Continue reading
On March 19, we’ll be hosting a class at the farm called “Homesteading Fundamentals” through the Columbia Area Career Center; registration here. If you aspire to increase your level of self-sufficiency, this course is for you, whether you are an urban apartment dweller or someone who already has calluses from working the back 40. Structured as an extended farm tour that will range from fields to kitchen to orchard to woods to bookshelf, our goal is to provide inspiration and a multitude of ideas such that everyone will head home excited to try something new as spring begins.
We’ll draw on our decade of experience growing vegetables in Missouri, as well as knowledge we’ve gained through experience with composting, starting an orchard, woodlot management, forest farming, and permaculture. Raising animals for meat, milk, and eggs is another part of our homesteading repertoire. In the kitchen, we ferment, freeze, dry, and can a multitude of homegrown or locally produced ingredients so that our diet is rich in local foods year-round, including homemade cheese, sauerkraut, wine, pickles, sausage, canned tomatoes, an abundance of produce in season, and much more.
We intend to focus our time on the topics of most interest to participants. Here’s a laundry list of possibilities: Continue reading
Our monthly birds/natural event post series began in January 2011, so this post begins our sixth year (archive to old posts on the Landscape page). We started the series because most of the topics we felt compelled to blog about oozed pessimism about the country’s bizarre and dysfunctional agricultural system. We felt we needed content with a positive tone, what Eric calls “fuzzy bunny” posts. Perky, feel-good posts aren’t quite our style, but we figured that even if we wouldn’t coo over their fuzziness, we could at least write about bunnies, and the hawks that eat them, and the ecosystem that otherwise surrounds us and into which our farm is integrated. And so began the natural event post series. The style has evolved over time, from short posts featuring a bird list to longer, photo-driven posts featuring observations that caught our attention and especially those caught on camera. We enjoy doing these, but we don’t get paid for them and they take a fair amount of time to prepare, so if you like these posts, please consider commenting and/or sharing with friends.
January 2016’s weather was moderate. Temperatures did drop below zero, but warm days were numerous, as well. The pond froze but never reached a thickness that we were comfortable venturing out on; will this be our first Missouri winter without outdoor ice skating? Precipitation totaled less than an inch, some in the form of light snow. The ground was free of snow for much of the month, but a snow on Tuesday January 19th that persisted to the weekend was great for capturing tracks.
Hocks (the lower part of the leg) are not inherently the most tender cuts of meat from an animal, goat or otherwise. One of the tricks to cooking one’s way through an entire animal—as I am doing for this “Cooking with kid” series—is learning to use those “lower quality” cuts to yield meals that are every bit as delicious and satisfying as ones made with the fancier pieces. A Filipino-style adobo does just that, yielding a rich garlic-vinegar-pepper-infused meat that is melt-in-your-mouth delicious. The preparation is great for the tougher cuts from kids, any cut of an old goat, and also for old hens or even stringy old roosters. Adobo is one of Eric’s favorite methods of preparing meat, and the results are always so tasty I tend to think of it as a complicated meal. But now I know: This is an easy preparation that should be in every omnivore’s repertoire.
Would you like to build and display something like this? Building wooden models engages the mind and hands, teaching patience and craftsmanship. It’s a hobby I really enjoy, and can be pursued on a tight budget with creativity and planning. While interacting with communities online, I’ve found that many new modelers tend to ask the same questions, face the same confusions, and make the same mistakes. Model-building is a hands-on, tactile experience and it’s hard to convey answers and experience through the web, yet many people also don’t have in-person access to other modelers.
On Saturday, February 20th, 2016, I’m offering an Introduction to Building Wooden Models class through the Columbia Area Career Center, from 9 a.m. to noon. Attendees will explore basic skills for kit or scratch-built models. While I’ll be drawing on my own experience with maritime, aircraft, and model-railroad structural models, I hope to facilitate discussion within the group to bring out as many different experiences and perspectives as possible. Continue reading
The excessive rain in Missouri made national news in December, with flooding in St. Louis and along the Mississippi. We received more than ample rain here, though not as much as some. Temperatures averaged well above normal. Though south-bound Snow Geese typically start to fly over us in November, our first observed south-bound Snows this fall appeared on December 1. Yet on December 31, we saw a small flock of Snows heading north. Fortunately, contrary to the implications of the geese, the National Weather Service is forecasting much needed normal-to-below-normal temperatures for the coming weeks.
For my latest “cooking with kid” adventure, I decided to take up smoking. Rather, I started the kid smoking. The goat kid, that is.
We don’t make Indian food as often as we’d like, so for this installment of “Cooking with kid” I decided to address my goals of culinary diversity by tackling koftas (spiced meatballs). Although ground meat has already been featured in Burgers and Tacos, it’s a practical way to use less-than-ideal cuts, and we always enjoy the results. This meal ended up being the most stressful to prepare of the entire series to date, but the end result was nice. Perhaps I’ll tell the full story in a different post, but for now here’s the simple version.
November was mostly warm with a couple of wet spells, including a short-lived first snowfall. At times we wonder if we’ll run out of new & interesting discoveries or photographic opportunities for these monthly posts, but so far there’s always plenty to find or learn on our walks around the farm’s landscape. Read on for November’s spiders, fungi, parasitic plants, and more.