two feet under

February 28, 2010 By Lynea Newcomer Leave a Comment

aspen trees along a canyon nearby; still time for hiking before garden season!The fever is upon me; a month out from spring, with nights of luminescent moonlight, everything seems possible. Morning tea and breakfast time is now punctuated by list making, rather than leisurely reading. I’ll try this sort of bean, that kale, companion planting . . . more fruit! I always want more fruit . . .

It’s a heady time of day to make such lists, stimulated by the caffeine of a good black tea. But I always like getting lots of ideas out there, and then sifting through them for the gems. To be sure, I am joining a farming couple with over a decade of successful, productive experience. I do not, as of yet, have a complete detailed understanding of how and what we will plant. But I do know that experimentation will be welcomed, particularly in a 1-acre plot that will be free of its usual boarded horses.

Some notions being tossed around include: planting ten or so fruit trees, probably apples (the 100-year old orchard on the farm is still producing, but we’d probably want more eating apples in the future, in addition to the existing cider-making sorts); flowers (for cut-flower sales to boost farm income, and to provide more delicious nutrition for insect life); and bees (with all the equipment at hand on the farm already, it feels like an obvious step towards boosting overall ecology). Notice how in large part, these ideas represent time input a view of the foothills leading into the Soldier Mountainson our part that can be largely hands-off.

Further, I have some small-scale experiments in mind, such as intercropping. By planting vegetables such as radish and carrot together, one can supposedly maximize soil space and nutrient depth (as the different root depths will not compete with each other), while also potentially shading out most weed competition. I’m also thinking about a corn, bush bean and beet companion planting, although I’ll consider decorative corn varieties because we would be very lucky to see a mature cob during our short season. Using it as a shade and soil breaker-upper/enricher tool for the beans and beets will be the main purpose (perhaps less time intensive to plant than to weed all summer?).

Now, envisioning this all despite the two-foot cover of snow on the ground . . .

Filed Under Cricket Chirps, Featured Tagged With combination planting, garden planning

nighttime munchies

February 25, 2010 By Lynea Newcomer 1 Comment

spinach somewhat chomped by, we think, earwigs“We believe that all insects are beneficial,” we repeat to ourselves working in the garden. Believing this takes a certain leap of faith, not too far flung from the yearly renewed hope and vigor already characteristic of farmers.

Thus, discovering that our spinach plants’ cotyledons had been munched, in many cases down to their base, produced a ‘hmm, wonder what is doing that?’ versus a ‘Let’s kill it!’ reaction. A couple days later, it would appear that the plants are surviving, their next leaves developing, and further leaf chomping not happening . . . famous last words? We shall see. Our best guess at the critter with nighttime munchies is the earwig.

The greenhouses are heating up delightfully these days; despite a couple of nights that saw temperatures drop to between 0 and 3 degrees, the soil is maintaining a daytime high of around 80 degrees, and dropping at night to anywhere between the high 30s and lower 40s. Clarence is waiting for a bit more confirmation from the weather gods before planting kale and chard; a minimum of 40 degrees is required for seed germination for these plants, and optimally the temperature should be 50 and above. A heavy black plastic a thermometer stuck in the middle of the row establishes soil temperatures underneath the cover, to a depth of several inchescovers the bed awaiting such plantings, helping gather the heat during the day and retain it at night.

For more information on soil temperatures and starting plants, take a look at John Jeavons’ “How to Grow More Vegetables.” This book also addresses fruits, nuts, berries and grains. And, of course, check back in with us.

Filed Under Cricket Chirps, Featured Tagged With earwig, how to grow more vegetables, seed germination, soil temperature, spinach

free range in a pellet, and nowhere a quack-quack

December 1, 2009 By Lynea Newcomer Leave a Comment

'Stew' nibbles some greens pulled from gardens being put to bedI love it when winter procrastinates, as do our newest arrivals. The Bunnies (a.k.a. Stew, Cassoulet and BarbyQ) are enjoying my final raised garden bed gleanings. They seem to enjoy the ‘Spicy Greens’ blend as much as carrot tops and red-leaf lettuce. Re-locating their cages to positions within the chicken coop has yet to top the project list, but it will have to soon as they’d like to be warm when winter comes calling in earnest.

At that point, we will have achieved another step in the cycle of nutrition and waste hoped for on this farm: rabbit droppings are perfectly suitable for chicken consumption, as they are composed of digested grass (or alfalfa). It’s like free-range in a pellet; the laying hens will always have the option to roam out-of-coop, and I am certain their new bunk mates will not distract them from the glorious bugs and grubs of the field.

As to our dearest loudmouths, the Quack Club, all eleven were dispatched today by the kindly Mr. Nolt of more northern Pennsylvania realms. A tad early, with regard to their size, the Pekins were slaughtered at an ideal time to avoid the development of pin feathers. Such underlayer warmth has a habit of sticking in the skin, rendering the body difficult to clean entirely for cooking. If you were to skin the duck before cooking, there would be no problem. Then again, just go eat a chicken if you aren’t interested in the duck fat.

VIDEO: click on the following for some candid footage- a quacker’s last bath Advice has it that the Pekin duck develops the pin feathers around week eight in life, and does not loose them until around week 14. So, get your butchering mindset ready at week 7, or wait until week 15. I would hope to absolutely verify this advice with personal experience, yet feel confident passing it along due to multiple conversations with persons more duck-y than I.

that cock-eyed glance, 'why are you watching us bathe again?'One final note on ducks: Given water, quackers will cavort until it is gone. It is not uncommon to enter their sleeping quarters in the morning only to find evidence of a full-blown rumpus. I highly recommend creating a safe night haven for them in an area which you can muck out easily. We took to putting their water in an enclosed container, such as a regular chicken waterer, sitting inside a very large plastic potted plant base. I still had a wet stall to deal with. They’re like pigs in mud – unless it’s everywhere, life is no good. This is definitely one critter you want to have out-of-doors as much as possible, simply to prevent cleanup tasks.

Filed Under Cricket Chirps, Featured Tagged With cradle to cradle, duck waterer, Pekin duck, pin feathers, rabbit feeding, rabbits, when to slaughter a duck

nose to tail

November 15, 2009 By Lynea Newcomer Leave a Comment

cosmos in my garden“Oh! There’s my ear!” proclaimed a diner at the Fair Hill Inn last Friday. I glanced over my shoulder to see her fork with speared, fried pig ear disappear into her mouth. Her dinner companions rushed to fork in their own pieces, plate noise somewhat subduing the crunch emanating from the first eater’s jaw. I quickly followed suit.

Who amongst us could concoct a meal using an entire lamb or pig, nose to tail? Many could, very few do. Not only do the rarest types attempt this at home, restaurant menus consisting of liver, kidney and heart dishes in addition to roasts and ribs flit in and out of culinary history incognito. Relished by their creators and some diners, such meals create ‘an experience’ for most eaters, something they can chew somewhat fearfully and live to tell the tale about around the office cubicles.

If you think you are more adventurous than my reductionist evaluation of the eating public, then you still don’t get it. Eating the whole animal is using (some would say ‘honoring’) the fella to its utmost, an act both practical and magical. There is adventure and creativity, but it’s also about eliminating waste and most importantly – satiating oneself in entirety. I’ve enjoyed a lamb and a pig prepared from nose to tail over the last couple of weeks, both cooked by Chefs Brian and Phil of the Fair Hill Inn. Lacking an office cubicle and co-workers for a proper drooling audience, you internet readers may feel free to imagine my facial gymnastics and pleased moans as you read the following highlights.

How did they prepare the heads? No apple in snout for piggie, nor split cranium of lamb was set upon our tables. Rather, for both evenings the chefs boiled the heads to obtain material for a terrine. Pressed and chilled, sliced into triangles and set upon frisee salad from their garden, accented by pickled green beans and the house-made mustard (a stone-ground, jazzed version of Dijon). The pig dinner terrine dish also bore the fried pig ear crunch, which clearly amused guests and lightened the dining room mood.

Both dinners contained sausage, grilled cuts of meat and braised ones as well. All were succulent and full of robust flavor despite the equally magnificently concocted sauces and sides also awaiting notice on the plates. I don’t know if the menus are planned to slowly but surely stimulate one’s sensorial awareness, but the last-served braised lamb (with a demi-glace) made me consider slaughtering our remaining lambs immediately. Likewise with the pork ribs; I was ready to buy a piglet and get to work.

Priced at $55 for each meal (which includes 5 courses and 5 different wines but does not include tax and gratuity), I found these unusual menus to be a financial steal. The portions may seem small, but you realize as the courses keep coming that these foods are truly satisfying and by the time you sign your bill, you wonder how you fit it all in. Check on the Inn’s web site for up-to-date info on such special offers. They are regularly open for dinner Wednesdays through Sundays, closed Monday and Tuesday.

The lamb was one of ours, and the pig came from Trebs Thompson of Whimisical Farm, just down the road in the other direction, who has been exceptionally kind to me with advice and visits. Using meat grown 2 miles away and their own vegetables, the two chefs are making it all as local as possible. Don’t know how to find food, animal or vegetable, nearby you? Look on LocalHarvest.org. You just might come home from your next errands trip with a half a cow! As for me, the ducklings grow exponentially and daily, plans are in the make for a December beak to tail extravaganza. Anybody hungry?

Filed Under Cricket Chirps, Featured Tagged With Brian Shaw, fair hill inn, local harvest, nose to tail, pig ear, terrine

at first blush

October 29, 2009 By Lynea Newcomer Leave a Comment

from left to right: California early white, German white, Chesnok red Taste trials occur regularly in our kitchen, as we assess which varieties of plants we’ll grow, or how we’ll use different foodstuffs. I ordered, after a request from Michael for different kinds of garlic, three pounds. Little did I know how much row space that required (roughly 30 feet per pound, in double rows). With several leftover cloves in hand, merrily did I march into the kitchen and crush them with determination. I do not know how an epicure would run his garlic selections through the proverbial gauntlet. I just spooned each up, with a piece of bread inbetween tastings.

Well, raw garlic is downright spicy, and it seemed to get spicier as I tried more. Michael tried our three selections in a different order, and found the same increasing spice result. Regardless, they are all delicious, and we’ll report back on how the different varieties perform when we really check in turkish figs busting their guts after a hard, late season rainon their growing next spring. Currently bedded down under several inches of straw, I do see some green stems poking up.(Place cursor on pic to see varieties)

The sleeper surprise of the garden popped into view yesterday: figs! We had a good driving rain several days ago, and it seemed to take the figs that were refusing to ripen, and engorge them to the point of splitting open. So, I  picked them! Not much flavor there, but the nicest hint of sweetness. It reminded me of eating something rose flavored – it’s more like an essence than a taste. No drying of these biddies, all went straight into our tummies. Next up, I’ll need burlap to wrap around the plant to ensure its winter survival.

Filed Under Cricket Chirps, Featured Tagged With early white carlic, garlic, Pennsylvania, rose garlic, turkish fig, when to plant

color me orange

October 23, 2009 By Lynea Newcomer 1 Comment

ducklings run away from the cameraWhat a shame that our yard is shaded by Silver Maples (Acer saccharinum)! At the present moment, a lovely blend of scarlet and orange would please me more. Rather, their leaves are turning a pale motley of green and transparent yellow. I once received the advice to plant a beautiful tree outside the kitchen window, so as to have an enchanted focus while doing dishes or other mundane tasks. I must spend too much time in the kitchen, because at this point I’ve re-imagined an entire arboreal late bloomerssanctuary on the other side of the panes. Complete with sub-canopy beauties like azaleas and rhododendrons . . .

No matter that the giants actually in residence provide ample, cool shade during stifling summer sun rays. What one wants during the fall is color. It’s a sentimental time, a passing of life en masse, the gloried walk into the sunset, perhaps to return in another incarnation, perhaps to remain but a memory.

Thought slivers of what beginnings I’ll awaken to next spring flush to the front of my head with the wood stove’s warm undulations. But for many moments of the day, nature’s twilight of productivity passes less markedly. Dinner plates consist of arugula greens, shredded carrots and apple bits. All continue to grow well.  The little ducklings round out the yellow portion of the rainbow, and grow Callicarpa americana, american beautyberryrounder too. What easy weight gainers!

Callicarpa americana (American beautyberry) sprays it’s candy purple goodies into the disinterested air. With nary a critter to enjoy the fruits of its labor, this plant seems entirely narcissistic. Our raspberries, on the other hand, continue to ripen fruits daily, a timely late season blessing and offering. This remains a mystery as they are not a late season variety. Maybe it just took a while to get their reserves up and pump out the goods?

Filed Under Cricket Chirps, Featured Tagged With american beautyberry, callicarpa americana, ducklings, fall color, Pennsylvania, raspberry

walking and seeing

October 7, 2009 By Lynea Newcomer Leave a Comment

last eggplants from garden, plus lavender ready to dryMother Nature is setting a contrary atmosphere to my thoughts. As I ponder the awareness awakened in life by slow pace, She pushes gale winds across the earth. The western woods jostle like ocean kelp beds at storm’s height; each tree’s core strength and flexibility demonstrates decades of give and take spent growing with the elements.

I’m thinking about our official first Pennsylvania walk, of last weekend. Twenty feet in Michael and I saw a peculiar looking walnut. “That’s a pear!” he shouted. Our necks snapped in anticipatory glee as we scanned the shrubbery above us. Indeed, emerging above the snarled oriental bittersweet and wild rose thorns, the tip of an old pear tree splayed plush fruits 15 feet above our heads. Having passed this plant cluster thirty times, clipping along between tall grasses, dogs running pell-mell, my eyes remained forward. Perhaps in anticipation of falling in the uneven field; more likely focusing on moving myself and the dogs away from a somewhat nearby road as quickly as possible.

This walking stuff is enlightening. Scrounging for decent pears, an odd breeze passed overhead bringing my eyes skyward once again. Small gusts rustled the treetops, but a dipping cluster of small black birds created the quick whoosh I heard. Later in the afternoon, a walnut come into close view. While looking hard at an odd berry bush, an orb flashed before my eyes, thudding decidedly onto the ground. Thanks to those minutae of time and space, my head continued un-pummelled and delightfully coherent for the remainder of the day.

This Wednesday morning glides routinely; having mixed together a sourdough starter two days ago, I continue the process. pic from the weekend walkOther bread-stuffs are on the docket, as well as those pears. This morning is one of my versions of efficiency; baking bread for the week ahead, as well as gifts for those who dine with us this evening. If this weekend walk created intimate introductions with flora, fauna and geography, heightening my sense of place, these mornings of bread and assorted culinary extras awakens me to the pleasures found in cooking for oneself and loved ones. The process reminds of me of walking; in following the hours of the dough’s development, awareness to detail grows, just as walking provided more detail than months worth of running in the same location.

There will always be a need for quick cooking, for meals gathered on the spot, and there will always be a need for speed while moving amid the hustle and bustle of life. But for this morning, I’ll relish the dough flow. I’ll let puppy Calhoun climb on my lap, terrified of the wind. And I’ll most certainly enjoy the pleasure of sharing the baked outcomes with friends.

Filed Under Cricket Chirps, Featured Tagged With bread baking, Slow Food

finishing plucks

October 4, 2009 By Lynea Newcomer Leave a Comment

I pluck the tender young leaves off my basil forest, before sending the remaining plant to compostNipping Jack Frost does not yet threaten, but I’ve decided to go ahead and finish harvesting several items in the fall garden. Basil is first; picking just new-ish leaves, usually lateral to the flowers that have developed on many branches, I’m plucking away rather haphazardly before pushing the now woody stalks through the shredder. I’ll dry this basil rather than turn it into pesto – plenty of that is waiting to be unearthed from the entirely disorganized chest freezer of garden goodies.

Lavender flower stems hang from my garden stall, and I dream of planting Provencal rows to entice future bee residents. Lavender has the Proustian effect of nuzzling my childhood body into my grandmothers bosom for a great hug. If I had grown more than single pots of oregano, thyme, tarragon and mint, I’d set to drying these. As they are, I’ll bring the pots inside for winter and hope to find sunny, south-facing windows to see them through until next spring.

moxy for the camera, ready for more salt. bucky flashes his 'feed me!' lookNotice little Bucky, the male calf in the photo. Despite adding feed to his diet, I hold little hope for a brisket off of this fella. Just look at his hips! Hopefully  no-one from PETA sees this page; I’d be unjustlly accused of mal-nourishing the little bugger. As it stands, he and his sister are two mores lessons in breed selection. Simply put, don’t buy a cow that likes to make milk if you want to eat a great  big hunking backstrap sort of cut. More than one person has told me that if I want them to get big and juicy, I just have to feed them more; I’m not interested in feeding my calves extensive (shipped from far away, grown unsustainably) grain selections when the whole point was to have some grass fed meat. I’ll just grin my dopey Green Acres smile and get on with it. Better selection next time. I do hold out hope for decent meat stock.

Filed Under Cricket Chirps, Featured Tagged With basil, drying herbs, fall planting, pennsylvania frost date

sheepish

October 1, 2009 By Lynea Newcomer Leave a Comment

the sheep say hello, and give me a treat!

Two of our guys are into their final countdown. Click on the above highlighted phrase to see a little video – my first attempt here. What a hell of a learning experience.

Filed Under Cricket Chirps Tagged With friesland, sheep

falling in

October 1, 2009 By Lynea Newcomer Leave a Comment

what butterfly is this, delighting in a long-lasting pink zinnia?I’m falling into daydreams . . . of next year’s garden, of what I can eek out yet this autumn, of longing for winter’s deepest cold and the resultant planning that comes of time spent indoors. But there is yet a month plus of beautiful autumnal landscapes and food. Perhaps these daydreams are tied into moments of lyme-disease induced fatigue. Whatever the case may be, I find the transition from one season to the next to be both delightfully optimistic for the future go-around, as well as nostaligic in the way of returning to school as a child; nature is about to go kinda dormant and that feeling of winding down tugs at my heart. Then again, we all could just be tied to the daylight like chickens and feel the drag for a reason as simple as that.

The October garden: I’m digging out potatoes and parsnips, enjoying lush salad greens, drying herbs before the first frost, and plucking the last eggplants. After one 20-yard dash downhill behind a rampant rototiller, I’ve also enrolled the help of Michael to mechanically dig up a lovely long bed for the (ee gads) three pounds of garlic awaiting a earthen home. When your friend tells you to experiment with different varieties for garlic, be ready for some beginning of a stone walkway into the raised bed garden areaflags mark altitude level curves on the slope for me to follow as planting guideslong row planting; one pound of garlic, typically the smallest order-able amount, is a heck of a lot. Three pounds of garlic awaiting my attention was enough to put my previously entirely hand-dug garden methods on hold for a (delightfully restful) moment so that some rapid tilling could occur.

Mr. Dan Miller, of the Chester County Conservation District, came out last week to lay out level lines on our slopes. The home garden area is now staked out with fluorescent flags denoting level curves for me to follow in planting, leaving a three-foot grass strip between them to help hold the soil on the hillside. I began with a line of raspberries (planted this past April and bearing fruit right now), and added a couple of elderberry bush starts. A second terrace strip began with a previously planted blackberry bush, added three high-bush blueberry varieties (best pollination with this diversity??), and ended with another blackberry. I do not yet have trellises up for the 1/2 year aged, sifted horse manure compost sits atop this tilled strip, ready for garlic planting!blackberries, nor posts for the over-bush nets the blueberries will require should I desire the fruit before the birds arrive for feasting.

Garlic will be planted in a couple of weeks, and the winter greenhouse staked to the ground . . . it blew over earlier this week after a lovely gust.

Filed Under Cricket Chirps, Featured Tagged With chester county conservation district, elderberry, fall planting, garlic, rototiller, soil erosion, terraced garden
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