Minute to majestic

My whole body feels as if in training. How long can I sit on the rocking stool, isometrically holding the perfect cutting position for our greens crops? How finely tuned has my eye become, to hone in on lurking weeds? At what angle do I have to walk to support the five gallon chicken waterer between spigot and coop? To what extent can my hands withstand the frigid washing station water (delight in which is improving as summer finally arrives in the mountains)? How long can I remain bent over at the waist doing any number of tasks?

The life of the garden pulls focus earthward, the crops, water lines, weeds, bugs and more keeping my awareness in nearsighted lenses. Sometimes we remind each other to take the long view, out across the meadow of spent camas blossoms and up the lupine splotched hills to the remaining bits of snow on Peak One (the rather un-poetically named first peak in the Soldier Mountains series). Better yet, at the end of a day passed in tending our eager vegetable community, we get out of the intimate garden space and into the majestic mountainscape.

This is not easy to do, and fatigue is the least of deterrants. Ideas, projects, problems, any number of things call to one who gardens and farms the day away. Yet stepping away, completely, in mind and body, is essential for some restful essence of this lifestyle. Striding into the hills finds my imaginings elsewhere entirely, perhaps taking distant viewing pleasure in the abundant wildlife, or the distant pleasure of memories.

And despite the abbreviated growing season, despite the brevity of frantic harvest and market schedules, such end of day moments are to be cultivated where possible with as much care as the hot-house basil. Big and small views, balancing our interactions with this land bring our overall focus into a more perfect vision, combining the ecosystems around us with our little private food ecology patch.

The buzzzzzz

Everybody’s doing it . . . if only. Hobby beekeeping actually is swarming farms and urban lots around the country, and not a moment too soon, what with diseases decimating many commercial growers. I joined the frenzy last week,  capitalizing on used equipment the Stilwills and our neighbor had stored up (from previous beekeeping attempts). With enough clean frames to start two chambers onto making brood (baby bee making by queen and workers), I dumped two packages of Italians into the boxes this past Saturday.

Of course, the following evening saw Fair Mountain Farm sitting chilly at 22 degrees, a real system shocker for the bees, if not an outright killer. Thankfully Clarence put a heavy sleeping bag over the buggers’ homes in the early morning, but it still took until after 10 a.m. for any signs of life to emerge. I was pretty crestfallen in the interim, despite having prepared my heart for death (as my various beekeeping classes had warned me to be).

Installation was helped enormously by the presence of veteran Clarence and my previous viewing of a hive installation video put out by Brushy Mountain Bee Farm.  After dousing the bees with some sugar water, rendering them too wet/heavy to fly, I dumped them into a half-empty hive box. Then, I removed the queen from the install box, and hung her little cage on a frame. I also removed the cork blocking her exit and stuffed a marshmallow in. The other bees will get that out of there over the next couple of days, while also familiarizing themselves with her scent and therefore claiming her as their leader.

Finally, a careful sliding in of more frames to complete the box, allowing the bees to move out of the way somewhat while putting them in. Then, hooking up a bottom feeder with some tasty sugar water – they will need this supplemental food until they stop using it, which will indicate that the area’s blossoms are sufficient enough to see them through. I’ll check in on the hives at the end of a week’s time and see if Ms. Queen has gotten to her real purpose for existence: laying eggs.

Quite happy to report only one sting on my leg (forgot to button down the hatches! i.e. leg and arm entrances), and one stripping session to remove some from my underwear area :)

hoar frost salad

hoar frost on an apple treeThe over-wintered spinach plants in Greenhouse #2 didn’t seem to mind Mother nature’s carpeting of hoar frost over exterior realms the other day. Despite the bejeweled branches and grass blades, it was time for some greens trimming. Clipping extra large or extra tall leaves for our own consumption, presumably the plants will be stimulated for more abundant re-growth; perhaps we’ll be able to supply bags of delicious spinach to desiring customers in a week or so.

In the meantime, Tona demonstrated washing and drying techniques. We swirled the plentiful tona washes the spinach leaves in a basin filled with very cold waterclippings around in cold water for a minute, then let the whole lot rest, allowing dirt to settle at the bottom of the basin. Then, into the beater washing machine for a quick spin cycle. We filled about a quarter of the machine with this green load; in regular season, Tona tells me we’ll fill it about 3/4 full to maximize our time efficiency (a topic on which I’ll write extensively as the year progresses). The washing machine was acquired on the cheap from a used equipment vendor; with usage of just the spin cycle, even these elderly, otherwise inefficient washers should last several years or more, and never again waste water in putting greens into a clothes washing machine, set to spin and watch them dry!the fashion of clothes washing. Water flossed from the greens is drained to the adjacent garden areas.

And me? I get crunchy spinach salad daily, topped with our in-house garlic-parmesan dressing. yum.

splish splash

the 'duck pond'Just because I don’t feel like taking an outdoors bath in these dropping temperatures doesn’t mean my little ducklings don’t want their traditional water setting. Out came the pickax last week, and into the ground went a hole. Thinking aesthetically, I lined it with heavy duty plastic, and nestled rocks along the edges to hold it in place. As it turns out, these bouts of rock work and digging, while quick and pleasing in the short term, are not the most efficient way to meat the duckie’s needs.

Ducks are messy. Slappily swaying their way around the yard, they manage to bring a fair amount of dirt into the water as they dip in for drinking and primping. I made it rather shallow, so their still-small bodies could easily manage entrance and exit. However, a larger and deeper pond, such as a naturally occurring lake, would have created a dynamic of depth to allow the dirt to sink off of the surface, and away from their drinking area. So, back to the drawing board.

In the meantime, I’m pouring in a couple buckets of clean water a day, and rinsing the whole get-up every 4 to 5 days. Not as fast as rinsing out a tray, and certainly not geared up to remain unfrozen come the approaching harder frosts. Looks like I’ll be either buying a heat stand and water tray or swinging away like Paul Bunyan to make a deeper setup. plastic lined holerocks hold edges, awaiting filling by buckets of water

the first layer

insulation installed along the coop walls, later covered with plywoodGetting dressed requires an additional layer now. Not quite the longjohns, but at least another long-sleeved shirt. Likewise, frail plants have moved indoors to clutter tabletops, and some short logs sit beside the Jotul stove, drying out a bit before heating the downstairs. The giant Silver Maples surrounding the house would do well by dropping their leaves, ahem!, letting a bit more light into the house; the damp chill indoors has me feeling like a Brit, and morning constitutions seem like the only way to warm my body.

The chickens are likewise needing some extra comfort, and we outfitted the coop with a layer of stiff insulation topped with plywood cover. Not so happy about the insulation options; cellulose fiber would have been a more environmentally minded decision. Plywood hosts it’s own array of toxic issues, namely glues, but the milling of Michael’s logs into usable planks (a farm project of epic proportions in my head) remains incomplete . . . so off we bedding down the beetswent to the hardware store (which is at least owned and run by local families).

Hardy vegetables remaining in the garden received their own extra layer this weekend – Agribon cover cloth. Using the terrace-stabilizing pipes (pounded into the ground 18″) as securing elements, I bent PVC pipes up and over a couple beds. The rowcover cloth went over this, and was weighted with long boards all around. Straw scattered about the carrots and beets will help an extra bit – the remainder of the straw was spread over the freshly planted garlic. This rowcover will probably not withstand much wind pulling the rowcover overor harsh rain, so we’ll see what happens. As I currently understand, it is to be used to extend the season for several weeks. The ever-interesting four-season harvest remains my goal; as always, construction skills would be useful towards this end.

fluff up that box

chicken wire covers slats in old barn stall, screen door used for our people entry pointIt had been a full month since my phone message to Mr. Murray, requesting more laying chickens. Deducting the usually responsible man may have lost my number, I called again. “No, I have your number. So how many are your wanting?,” he asked, when reached after work one day.

“Seven please, . . . and we’ve fixed the fox issue. The fence is working and no-one else has disappeared. I think we’re good,” I reply anxiously.

“Well, we’ll see. Now you said you like green eggs? I’ve got a couple of Araucana crosses, and . . .”. He counted off several other varieties and their laying consistencies. After a couple more references to creating a secure coop, we decided on a day for me to pick them up. I was relieved to have passed his test.

Then, back to the barn to make a bigger home! Where once 14 chickens had roosted rather comfortably, I saw too little space for what would shortly be 18. Across the way to a larger stall I strutted, with chicken wire, electric stapler, cross-cut saw, battery-powered screw driver and miscellaneous wood. As usual, I stripped several screws, trying to drill 2-by-3s into oak panels. But eventually Michael stepped in and cleaned up some of my messy work, and in a couple of late afternoon sessions, we’d secured a roosting bar, with enough room for tail feathers off the back!new coop area.

Breathe-able with plenty of chicken wire, it is also framed in such a way as to be receptive to a layer of insulation come this winter. An old screen door was found in our old barn, which latches nicely for a firm shut.

The roosting bars this time around are an improvement from my previous concoctions, which typically sat too close to the wall for comfortable tail-feather space. Sifting through old irrigation pieces, I found some hard plastic tubing. This cut down easily with a hand saw, and with a triangular screwing of 2-by-3s (also salvaged wood from other projects), I was able to create stable roosting bars for the ladies. The nesting box remains the same. Entry/exit sliding door pieces were unscrewed from the old coop and inserted into the new. With only one nice cut across my left palm (idiotic cutting of the barn siding without gloves), This coop (my third adaptation of an exisiting space in a year), went much more smoothly.

Lamb lounge and grill

lamb lounge and grillMy it’s a wet summer so far! Rains let up enough last week for me to hoof it down the hill to the neighbors for some plant swapping. Spotted a bit of metal roofing awaiting recognition off the back side of a building, and promptly asked if I could have it; debris accumulation led me to such boldness – it looked unwanted. Erelene said sure, and back up the hill I went with rhubarb, bulbs and roofing.

The scavenging wasn’t a day to soon. Michael emerged from his bought with a flu, prompted I believe by the urgency of providing shelter for our lambs. And so was constructed the Lamb Lounge and Grill. Unfortunately I didn’t follow him into the shop for step-by-step photos, but in this photo you’ll note that all sorts of wood was used. Again, scavenging produced the miscellany from our random wood pile with which to build. It is four feet wide and five feet long, braced across the bottom, across the back, and also the front. The bottom consists of a square frame, fennel bulbing out - I love this roasted with other veggiesand I am able to slide this to new pasture each time I rotate the sheep fencing.

Put together in a day, this lightweight shelter is sturdy enough to withstand the wind. My dream-mobile, of course, is a chicken tractor converted to shelter the sheep off one side . . . but I think I’ll focus on veggie growing for this year. Carpentry as winter project?

venting your greenhouse

ratcheting the bolt outAs 60-degree days approach, remember to ventilate your greenhouse and coldframes. Don’t get working in your wood shop, or go for errands, without opening up your structures some when the weather promises sun and warmth. I’ve too often puttered away on our chicken coop or weeding and forgotten to give some air to all the veggie starts sitting in the greenhouse . . . only to remember mid-afternoon and pull triangle hinged open to ventilate greenhouseopen the door to find a sweat lodge atmosphere. That’s a bit too much moisture.

Here is how we ventilate our plastic-wrapped PVC-piping greenhouse. We built a frame for one end, the top triangle portion of which is attached to the square base. This swings down nicely; a bolt holds it in place when closed.

re-cooperating

zapper battery affixed in upper left; sliding door (which can hook at bottom and top) - no automated system for us yetTurns out a raccoon most likely made off with four of our hens the other night. Since weasels can get in through holes suitable for mice, I was glad to re-frame my coop protection plan from absolutely air-tight to a craftsmanship more realistic of my hands. horse saddle racks now fuction as roosts for the lady layersGot the electricity working for our fence, and a sliding door for entry and exit into the green fields of yonder. My advice for coop building remains the same: go visit a chicken-lover’s home if possible. Plans abound on the internet, but the personal stories of do’s and don’ts are not to be missed.

fenced yes, but in many ways a free-ranging fool

herb-ingers of spring

carrots about to be dressed with herbed yogurt dressingStarter plant flats sit outside just about every store with a connection to home and farm products, right now. No greenhouse to start your own basil and tomatoes? No cold frame? Even worse, no southern-orientated window?? Haven’t even ordered seeds? Go grab some of these 2- to 4-inch beginner plants and give it a go.

You’ll notice that mostly lettuces and herbs are available; these plants are hardy to the current outside temperatures. They’ve likely been exposed enough to withstand small frosts, which we’ll get for several more weeks here in southeastern PA. The following recipe makes use of fresh cilantro (also known as coriander, in reference to it’s leaves) and mint. While carrots are not in season right now, this dressing will go on de-frosted veggies, cooked briefly, as well as upcoming early veggies like sweet snow peas. Carrots, cilantro and mint can all be planted right now.

You’ll need: 1 tsp cumin seed; 3 Tbs chopped fresh cilantro; 2 Tbs finely chopped fresh mint; 1/4 tsp salt; 3 Tbs olive oil; 2 Tbs red wine vinegar; pinch of sugar; 3 Tbs plain yogurt (Seven Stars is my local dairy option); 2 lbs carrots, thinly sliced and steamed just until tender; fresh ground black pepper; leaf lettuce for serving.

In a mortar or spice grinder, grind the cumin seed to a coarse powder. Add the cilantro, mint, salt and blend well. Transfer to a glass jar, stir in oil, vinegar adn sugar. Mix well and allow to sit for up to 24 hours for the flavors to develop. When ready to serve, add the yogurt to the dressing. Transfer to a small bowl, add the carrots and toss to coat. Add pepper to taste. Serve on a bed of leaf lettuce (or without is fine too).

Recipe from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid – one of my favorites!