The Hen House

We have Moved!

2011-07-22T06:39:00.001-04:00

Thank you for dropping by.

Today's post by the Farm Chicks can be found at www.polyfacehenhouse.com. Hope to see you there!

Homemaking Week

2011-07-21T15:57:00.001-04:00

This week I've found some time for fun in the kitchen. Blackberries have come in full swing in our county and we've all been busy picking and baking and freezing our fruits. I like to store fruit in the freezers for making smoothies, pies or cobblers. To freeze fruit, lay it on a paper-towel lined baking sheet and freeze in a single layer. When the berries are completely frozen, bag into quart freezer bags. :) So fun!

I've also been experimenting with making apple butter in the slow cooker. I put 3 lbs. of peeled and cored apples with 1/2 cup water and let it cook down for at least 12 hours on low. The apples will reduce down quite a bit. Add your favorite spices, like cinnamon, cloves, and nutmeg, and at least 1/4 cup sugar and let that cook together a few more hours on low. I loved how easy and delicious apple butter was to make!

This weekend I plan on making butter, and my herbed mayo, too.

What are you creating in your home kitchen?

What fun preserves or canning recipes would you like to share?

Comments welcome! :)

Berry harvest

2011-07-19T12:46:00.014-04:00

Tomatoes galore
Turkeys hunting grasshoppers

The Turkeys are growing so fast!

Whenever I sit down to write this blog so many topics come to mind that I could share. So much discovery everyday, in the garden, with the animals, in our relationships with the community, the physical stamina we've developed with this job, (not the aches and pains) the joys, the sorrows of our first season.

What do I choose?

Well, this week let's start with black raspberries. They are all over Buxton Farm and we are carving out time everyday to hunt them down and gobble them up. They are divine! Michael and I are freezing them for our afternoon smoothies, eating them fresh on homemade granola in the early morning, topping them off with our homemade yogurt at the end of a long day. Later this week we hope to harvest enough to make jam!

Growing up in Ohio my sisters and I spent every July harvesting black raspberries. My grandma and my mom loved when we came home with tupperware filled to the brim. It wasn't an easy job and still isn't. Blood, sweat, and tears getting through the thorns to pick them but so worth it, the memories this harvest has brought back has been so sweet. My grandma enjoyed the berries in milk topped with white sugar! I know where I got my sweet tooth.

Tara Miller, from "Farm To You", stopped by this week to pick up eggs for Chef Randy at "Garth Newell Music Center" in Warm Springs. Tara has a really creative job. She comes to the country to gather food from all sorts of diverse farms and then takes selected items to her retail store in Lexington or in some cases delivers the "goods" to the consumer. I have great appreciation for her commitment and support for local food.

Last week I made homemade ketchup from our tomatoes in our hoop house. I'm headed to the kitchen to make tomato sauce today, the hottest day of the summer in the blazing kitchen! Looks like I will be seeing the cool river today as well!

We have an over- abundance of tomatoes, about 30 tomato plants coming in all at once. We've been trading for all sorts of things with our neighbors and eating up as many as we can ourselves everyday. My favorite are "Sungolds" from Johnny's Seeds in Maine. They are a small golden delicious sweet tomato. It's the tomato I prefer. I planted all these tomatoes and I'm not big into eating "night shades"! I look forward to spreading the harvest to the community and to our hens for any left overs. The girls appreciate them too. Stay cool!

Pretty Pickles

2011-07-19T06:00:00.036-04:00

'Tis the season for canning and pickling! Ever wonder what to do with left over chard stalks, once you've cut off the leaves for sauteing? How about making some quick pickles? They sure are pretty, and taste good too.

Basic Pickling Liquid, taken from the Ad Hoc At Home cookbook by Thomas Keller:

1 cup champagne vinegar (we use white wine vinegar here, too)
1/2 cup granulated sugar
1/2 cup water
Group chard stalks into similar sizes, and pack them into a clean jar. Heat vinegar, sugar and water in a saucepan until dissolved, then pour over the chard stalks. At this point, we add hot sauce, maybe some celery seed too. It's really fun to be creative and throw in whatever spices suit your fancy. Once the liquid has reached room temperature, put on a tight-fitting lid and store in the fridge for up to one week.

Anybody else out there have some fun quick pickle ideas? Let's share them with each other in the comments section!

Knights of Old, er...Today!

2011-07-15T08:41:00.000-04:00

With as many things that have been going on here lately, I'm way behind on everything. Last Saturday was our field day for the farm. We had almost 1,800 folks in attendance and I'm still trying to recover from the day.

Today, I wanted to share some pictures from the Renaissance Fair that came to the area. We have never been to one of these and since the boys are so into knights and swords, we thought it would be fun to take them.

We were a little disappointed with the lack of educational exhibitors they had there, but the kids still had lots of fun. We were hoping to see some jousting, however we found out once we got there that the jousting was held the weekend before. Maybe next year...

Travis trying his hand at the bow.

Andrew's turn!


A sword bigger than them all.

I can't imagine doing battle with this thing. I'm sure I couldn't even lift it, let alone swing it!

A cute skit with a couple on horseback.

For only a dollar you can smash each other to smithereens. Huzzah!

This was held at Natural Chimneys and I think the kids liked the cave and big rocks best of all.

Fun day with fun memories.

Herbed Mayo

2011-07-14T05:46:00.001-04:00

This is a fun and easy recipe for mayonaise. I made it for the team's supper to be served on homemade rolls with barbecued chicken. Everyone enjoyed it, and I think you will too!

The more the chickens are on pasture, the deeper the egg yolks' color, which produces a beautiful, buttery-colored mayo. I wish I could share photos, but the recipe will have to do for now.

3 egg yolks
1 tablespoon mustard
1.5 tablespoons white wine vinegar
1.5 tablespoons lemon juice

1 teaspoon salt

2 cups oil

1-2 cloves zested or finely minced/crushed garlic
1-1 1/2 teaspoons dried tarragon, or to taste

pepper, to taste

In a food processor, mix the yolks, mustard, white wine vinegar, lemon juice, and salt. While the processor is mixing, slowly add the oil. Very slowly. :)

It should become fluffy and mix up well within several seconds. It's such a fun process to watch!

Spoon out the mayo into a bowl. By hand, fold in the garlic, tarragon, and pepper. Experiment with different amounts of the herbs and spices to suit your taste. Enjoy! :)

Buxton Bursting with Busy----ness!

2011-07-12T08:47:00.017-04:00

The beautiful purple poppy flower is the first seed I've saved this year. You can see in the photo how it turned to a deep brown color as I let bolt in order to save the seed. It takes the flower sometime to bolt so be patient when saving seeds.

I shook the bolted poppy and heard all the seeds rattle just like a shaker, this means the seeds have turned brown on the inside and are ready to be split open. You want to make sure the seeds have turned from green to brown inside. I shake them out onto a tarp to make it easy to collect them. The seeds are really tiny. Afterwards, I tuck them away into an envelope with their name and year on it. I don't have to buy additional poppy seeds next year. Next I will be saving chard, beet , and lettuce, and sunflower seeds.

Two days ago I had a few hours to can some of our tomatoes from our hoop house. It was a delight. I made 6 jars of homemade ketchup. Yum!

Neighbors have been stopping in and buying up some of our delicious chickens. Kathy's mom, manager of "The Old Dairy" in Warm Springs loves our grass fed broilers!

The turkeys are growing fast! They are curious about everything and everyone. Fun to watch. I really adore the sounds them make.

We've had some really great helping hands on the farm this week. Hans, a volunteer, has a organic family farm that he is soon to inherit. He's a wizard in the garden. He made carrots rows (single dug )for winter sowing quicker than anyone I've met yet. His farm experience comes in super handy! Hard to believe we're planting for our November harvest. We're just now harvesting our spring carrots but experience how taught me that fall carrots are sometime much sweeter. Stay posted.

We're half way through our season and starting to find personal time for self reflection which we've missed. So much to digest since we arrived last fall. We've really focused on the basics our first year and our hard work seems to be paying off in very suttle ways.

A Favorite Quote

2011-07-12T07:05:00.000-04:00

"He who is aching in every limb, worn out by the effort of a day of work - that is, a day when he has been subject to matter - bears the reality of the universe in his flesh like a thorn. The difficulty for him is to look and to love. If he succeeds, he loves the Real."

-Simone Weil

Today is Field Day!

2011-07-09T08:40:00.002-04:00

Good morning! We're headed over to Polyface in just a few minutes to help with Field Day today. Hope to see you there!

American Meat

2011-07-08T06:15:00.003-04:00

American Meat is a new documentary being released this weekend - Saturday and Sunday. The debut showings will be held in Waynesboro and Staunton in honor of Polyface's Field Day.

Zynodoa Restaurant in Stauton will be hosting a Farm Fresh Supper with Joel and Daniel Salatin in attendance (Joel at noon and Daniel in the evening.)

Want to learn more about the movie? Contact the Visulite Theater in Staunton and the Zeus Theater in Waynesboro for show times and tickets.

You can also visit American Meat and Zynodoa Restaurant on Facebook.

Polyface Facebook Page can be found here.

Thoughts In Pictures...

2011-07-07T07:00:00.000-04:00

Wow, this is a busy week and Saturday is only two days away! This July 9th is our biggest day of the year, where over 1,600 guests will come and see Polyface Farm for our Field Day. Here are a few things I've been thinking about lately...

Chicks in the brooder

Summertime!

Gardening...

My first full year at Polyface Farm! :)

Share your inspiration!

2011-07-05T06:06:00.000-04:00

It's July, it's muggy outside, and I keep looking down wondering where that new bruise on my arm came from, or how I got the scratch on my leg. Summer is the season we work towards all year, coming in like a mighty wave and sometimes being overwhelming with all its demands. So I'm finding it important to read some beautiful words about food in all its many forms. Here are several of the books and blogs I'm reading right now:

Simply Tuscan, by Pino Luongo - I picked this up in Goodwill last weekend, completely on a judge-a-book-by-its-cover whim. It has not disappointed! Luongo shares not only recipes from his beloved Tuscany but also inspiring passages on the place food has in our lives. "I believe that quality of life is something you either have or you don't; it's not something you compartmentalize or confine to 'Saturday from 3 to 5 pm.' And let me be clear: When I say 'quality of life,' I'm not talking about exercise or counting calories or what vitamins to take....No - I'm talking instead about such intangible pleasures as flavors, senses, emotions, and even laughs. This book will show you that these things can become as much a part of your daily life as breathing because, in my opinion, they're just as vital."

Jenna's Cold Antler Farm blog, http://coldantlerfarm.blogspot.com/. Daily inspiration from a young woman farming and writing in New York I love reading about her adventures and how honest she is about the good, bad, and the ugly involved in the meaningful tasks of farming. If you haven't read her blog already, I recommend you start today!

An Altar in the World by Barbara Brown Taylor. A simply beautiful book on "meaningful ways to discover the sacred in the small things we do and see, from simple practices" such as walking, getting lost, and carrying water.

What books, blogs, quotes, songs, or other things are inspiring you lately? Leave a comment so we can all share them together.

Molding the Clay

2011-07-03T09:45:00.022-04:00

Our garden summer harvest

Sunrise turkey feeding

Asparagus started from seed
Strawberry runners planted into ground
First Sunflower this season

Moving to Virginia and farming at Buxton is like creating a piece of art. A much larger transition than I perceived. Like an artist, we're creating from a blank

canvas, bit by bit filling it in, molding something bigger than us. There is no map to follow, only immediate hands on experience. I can't remember a time when I felt so many challenges at one time. Nothing has prepared me for the level of vulnerability I feel in this new position. So much to comprehend our first year, the steep learning curves are at times are exhausting.

I've been naive in some of my decisions which has caused me heartache. For instance, no one warned my about the number of pest I would encounter in our garden. My goodness, they are everywhere. Almost all of our summer squash has been eaten. It's one of the easiest things to grow in California. I never lost one! Looks like I need to plant a more resistant variety. There are always solutions....

Finally this week I actually "felt" our place here on the land. I had a moment where Buxton even felt like home. I think my body is slowly relaxing into a rhythm. It's a nice feeling, one I've missed since the season started. I'm certain there are more of these positive feelings to come.

I'm pleased to announce the arrival of our turkeys. They are so interesting and somewhat aggressive. The other night I was concerned "Jack" the guard dog wasn't around so at 3:45 a.m. I strolled out to check on them. So glorious to be out amongst the stars. A few bullfrogs hollered at me but other than that the turkeys were fast asleep. Very sweet. I miss being up late enough to witness the stars.

From our garden we've been eating "late" peas, delicious heirloom lettuces, potatoes, onions, turnips, kale, chard, beets, tomatoes, cucumbers, zucchini, (wild) berries, and basil. It's time for me to start preparing for fall crops. A little more rain would be nice! Our corn in the hoop house is bursting forth. Along with all the hard work has come abundance. There is so much potential at Buxton Farm.

Widowed during Hay Season

2011-07-01T07:26:00.003-04:00

It's hay season on the farm. The last couple of weeks we made all of the hay here on Polyface proper and this week, they've been making hay on one of our rental farms.

Hay season is the time that I become a widow for a while (and also hunting season, but that's another story for another season). The guys work from dawn till dark to get all of the hay put up in the barns before the rains. It's a very technical process. The grass must be cut and dried, then it's raked, then baled and picked up. If we get an heavy moisture after it is cut, they ted the hay before raking it. Tedding is a method that flips the hay over and spreads it out so that the underside dries as evenly as the top.

I didn't get a chance to get pictures from this week, so I thought I would dig back and share photos from days in the past.


This picture was taken when Daniel was just a boy. We don't drop bale anymore except on hills, but I love this picture so much I had to share.

The baler is the most complicated part of the process, so Joel or Daniel always run it.

A hay wagon is attached the to back of the baler and the hay is fed directly to the guys on the wagon.

The hay just keeps on coming...

and coming...

And sometimes we goof off for the camera.

Stepping Out

2011-06-30T06:00:00.001-04:00

How is your week?

We've been very busy here at Polyface Farm, butchering chickens, gardening, making hay, maintaining fences, laying water lines, and preparing for next week's big event: Field Day! It takes many people to make it all happen, and I am so grateful for this year's team.

Our summer interns have already been here one month and they are doing a fantastic job. Yesterday I was amazed all over again at the initiative and work ethic when there were multiple projects to do and they jumped right in!

As I processed birds with the team yesterday morning, I thought about how each intern brings something unique and special to the team. They are all from different parts of the country, have different families and backgrounds, and hold a variety of beliefs, yet there is a common ground: they all have a passion for what they do, but even more than that, they made the choice to take the first step.

Beginning that first step toward a goal can be the hardest one to make - but it is well worth the effort. Sometimes sacrifices need to be made or other priorities set aside to reach what we hope to attain. At times faith is the only motivator. But knowing you are where you are meant to be is priceless - whether that be working your job, starting a farm or business, homesteading, beginning a friendship or relationship, or stepping out into the unknown; there is something we were all meant to do in life. Every one of us has a purpose. What is your dream? What is your life's passion?

If there was one thing you could do, what would it be? If nothing hindered you from trying, what would you attempt?

Remember to cherish this season of your life. Press on toward the goal!

Patience is a Virtue

2011-06-28T07:00:00.005-04:00

Forgive me for sounding melodramatic here, as I know I am only discussing a simple tomato.

But few things in life bring about remnant lines of poetry I studied in high school.

T.S. Eliott came to mind as I trellised young tomatoes the other day, reminding me that

There is yet faith -
But the faith and the love and the hope are all in the waiting.

I can't wait until these beauties are ripe!

What are you waiting for today, with faith and love and hope?

Oh Sew Knit

2011-06-24T06:53:00.004-04:00

Hey all, it's Friday, so Sheri is here again!

I thought that I would share pictures of my newest handmade project. As you may know from a post (quite a while back actually) previously, last summer I learned to knit.
I've been sewing since I was about eight years and have always loved it, so when I saw this project which has a combination of knitting and sewing, I jumped on it.

This is our 3 year old daughter, Lauryn modeling her new dress.

For those of you interested, you can find the free pattern for this dress here.

Have a great weekend!

Busy Summer Day

2011-06-23T19:54:00.002-04:00

Well, we just finished a delicious summer supper at the farm. It's always a blessing to gather together and share a meal after a good, hard day's work.

This morning we had restaurant load-ups, putting together orders for restaurants and retail stores in the area. Then we did a pick and load-up for putting together Buying Club orders.

Three week old chicks were taken out to fresh pasture and the new baby chicks arrived this afternoon! One of my favorite days are getting the brooder prepped and ready to receive the new babies. Chores are done, and we're enjoying the beautiful evening here at Polyface.

How is your day? What are your favorite pastimes in summer?

Butchering skills

2011-06-22T07:00:00.003-04:00

Poppy Flower and saving it's seed
Lauren, Travis, and Andrew Salatin
Master Sheri, chicken gutting
Double Rainbow at Buxton

This weekend we were fortunate to have Sheri Salatin help us butcher. I learned about speed, efficiency, and quality. We could hardly keep up with how fast she gutted each chicken. Her speed is my new inspiration. Along with her help and the help of our neighbor, John Brown we did 100 birds in 1 hour. Michael kept time! BEFORE lunch we had all the chickens bagged! Michael and I actually had time for a siesta which included a nice NAP! Oh, what I would do for a nap! It is a priceless luxury these days.

Daniel and Sheri brought their beautiful children to Buxton. I love when the kids come along because they immediately explore the farm, they peek into every building, poke fun with the barn cats and help with the animals. It's refreshing watching children laugh and play. We get so intense with our work some days we forget the joy of playing. What sweet reminders!

I'm happy to share what I've learned about saving seeds. PATIENCE is the key. The seeds take quite a long time to bolt which begins the process of seed saving. This gorgeous poppy flower will be the first seed I will be saving this year. I will start taking photos of the process for you to see. It helps if you have a lot of space for growing if you wish to save seed. The process is quite lengthy. I'm still learning and I'm fascinated by it.

Happy First Day of Summer

2011-06-21T07:05:00.000-04:00

What says summer better than berries?

I'm curious, readers...what is your favorite berry, and what do you like to do with it - eat it straight from the bush, or take it to the kitchen for pies and jams?

Summer Reading....

2011-06-20T14:23:00.001-04:00

I've decided to turn off my tv for the summer and READ! I keep telling my daughter how important it is and how fun it can be so I've decided to take my own advice and practice what I preach! My friend Jill introduced me to a fun website called "Pinterest".... http://pinterest.com/about/ - it's a great way to organize your favorite websites, blogs, online stores or for me - my summer reading list! Anytime I come across a book that looks interesting I can "pin" it and keep up with my list! I thought I would share a few of my picks with you...and you can do the same! There's nothing better than curling up on the porch with a good book at the end of the day!!

Here's a list of all my books so far ....... http://pinterest.com/wendygray/pins/

Welcome Bob and Chris!

2011-06-18T15:49:00.003-04:00

Lots of good stuff going on here at Green Light Farm! We're happy to announce that our two interns, Bob and Chris, arrived a couple weeks ago!

Bob (left) is from Rhode Island, and Chris (right) is from New Jersey. They'll be here with us through September, and we are sure glad for their help! I'm especially excited that they both love gardening. They're a huge blessing to us. It's amazing to me how much work 4 strong men can get done in one day!!

A couple weeks ago we had the joy of seeing this beautiful double rainbow! It both started and ended on our farm. Quite lovely.

We're enjoying the full, busy days on the farm. So many things to do! This past Thursday we processed, cut up, and packaged over 400 chickens in 6 hours. We were thrilled to get all that work done so quickly (of course, Bob, Chris and the rest of the team had a lot to do with that)!

Today I planted some basil and lettuce starts, pulled lots of weeds, and made a big grilled chicken salad for lunch. I'm truly enjoying these sunny days where I can hang the laundry out on the line-- something wonderful happens to clean laundry that's dried in the sun! It's so crisp and fresh! *sigh*

I'm currently sipping iced tea and contemplating the house work I need to do! Better get started. There's always something to do around here :)

Saying Goodbye (for now)

2011-06-17T06:55:00.004-04:00

Last Wednesday I received the sad news that my Grandpa was being admitted to Hospice for congestive heart failure.

"Come soon if you want a chance to say goodbye." the Hospice Nurse warned. My heart cried.

I'm a little over thirty years old and this is the first time that I have had to deal with losing a grandparent. My grandmothers (both sides) died when I was an infant, so I never had to face the pain of losing them. Both of my grandfathers remarried wonderful women and I was blessed to be adopted by them as a granddaughter.

My Mom and I flew to Florida on Friday morning of last week, praying the whole way that he would know us. The nurses had told us that he was confused and sometimes didn't know anyone at all. We arrived without much expectation, but wanting to be there for his last days.

I count myself blessed to be related to such a kind, gentle man as my Grandpa. When we arrived, he looked at us and smiled so big, I cried. He reached over and lightly pulled us both close and was barely able to whisper the words, "I love you." and "Ah, my girls." We smothered him with kisses and held him close.

Grandpa and Me - December 2008

We spent all day and night that Friday with him. Soothing him when he was troubled and holding his hands. I think that we were more blessed than he was. We were able to tell him how much he meant to us and give only a small gesture of how much we loved him. He was so weak, that talking was difficult so we used touch to convey our thoughts and love. He's been hard of hearing for as long as I can remember, so I'm not sure how much he heard us say, but I do know that he caught our meaning by the sparkle in his blue eyes.

By Saturday, he was drifting away from this earth, caught somewhere in between here and heaven. He lost all recognition of us and my Grandma and slept most of the time. I flew back home Saturday evening leaving my Mom to watch over him till the end.

Tuesday afternoon of this week, Grandpa passed through heaven's gate. The parting is bittersweet. There are moments when I ache from missing him and other moments when the joy that he is experiencing now come to mind.

Because of my and his relationship with Jesus Christ, I know that I will see him again. So while I had to say Goodbye for here on earth, I'm confident that it won't be Goodbye for long, only for now until I see him again.

"For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish, but have everlasting life." John 3:16

Grandpa has entered the Everlasting Life of peace. It's comforting to picture him there with my Savior waiting for me.

River relief and gardening

2011-06-15T19:33:00.000-04:00

Last weeks heat wave brought an incredible appreciation for our river. It is beyond refreshing to take a dip in between chores. The humidity is so powerful, reminds me of my infared sauna days in California. How delicious it is to have layers of fog in the early morning only to burn off later in the morning. The early blanket of fog gives us time some mornings to work in the hoop house weeding and thinning. Our corn and tomatoes are coming in strong. We've been munching on cucumbers from the hoop house all week. The garden is providing us with peas, onions, kale, chard, summer squash, a bit of lettuce, and some basil. Potatoes are nearly ready for harvest. I'm craving beets and carrots. We didn't get very good germination for our carrots due to the wet spring and our clay soil. I love juicing beets, carrots and cucumbers. Next year I will get many more beets in sooner and be sure to mark my "save" seed correctly. Looks like I confused beet seeds with chard which is not hard to do when you save as many seeds as I do.

Yesterday I planted asparagus for the first time. I started it from seed a few months ago. And today I worked on cutting runners from our strawberries for next years harvest. Mind you, I'm only able to get these things done because Stephen and Daphne have been kind of enough to weed the garden and dig (almost) double dug beds. I'm already thinking about what to plant for fall which astonishes me.

Discussion for Made from Scratch - part 2

2011-06-14T17:20:00.000-04:00

We're continuing our discussion on Made From Scratch by Jenna Woginrich. Jump in whenever you would like!

Responsibility

Jenna says in her preface, "The work in this book isn't about playing farmer, it's about being more responsible for the tasks we've become numb to." Is it a boon to us that food is available all seasons of the year, or that television clicks on immediately at the touch of a button?

What are you taking more responsibility for in your life?

Are there things that you are "taking back" so to speak and simplifying?

Are there things that you want to take back but haven't figured out how to do it yet?

Marketing: Restaurants 101 - Step Four (Making contact)

2011-06-11T07:35:00.005-04:00

Last week we talked about the personality of chefs. This week we're going to talk about how to make that first contact with them.

Step Four - Make Contact

You have your hit list, you know the names and back story of your chef, your products are in the right price range. It's time to pick up the phone to make that first call.

Check your restaurant list and see what times they serve meals. A good rule of thumb is to try calling them between 2-3pm. If they serve lunch, the busy hour should be about over and if they serve dinner it will before too much prep time gets underway. Never call first thing in the morning. Chefs work late and aren't early risers by nature. I never call before 10am, unless specifically requested to do so.

Tell the person who answers the phone who you are and ask them when a good time to talk to Chef Dan (fill in the blank) is.

This is the most intimidating of all the steps. Nobody likes rejection. As Joel says, "This is why we call traffic lights Stop lights. Because if we didn't mind rejection, we'd call them Go Lights."

But I digress. Plan your spiel. Be quick, concise and to the point. Tell them who you are, what farm you are with and then proceed to ask them for a good time to send samples.

"Samples? I thought we were trying to sell them our products."

Yes, that's right, samples. Let your product speak for itself. In the end, it really doesn't matter what you say as much as how well received your product is.

My spiel goes something like this:

Hi, I'm Sheri Salatin with Polyface Farm. We raise pastured poultry, pastured pigs, Salad bar beef, and pastured eggs. We have the world's best product and I would like to know if I can send you a sample package to try it all out.
Is there any particular product or cut you would be most interested in or may I send you a little of everything?
When is the best time for me to drop these off?
I'm in your area on Thursday, can I drop them then?

Some chefs will want you to schedule an appointment and meet with you face-to-face. Others will be fine with receiving your products and then going from there.

Secondly, if you are unable to talk to the chef when you call - this is the most common occurance - ask the person who answers the phone for an email address (or mailing address for some or the best time to catch them) to the chef (be specific on their name). Then send an email with a SHORT, very short paragraph introducing yourself and your farm. Then proceed to say that you saw these items on their menu (list them out) and that you offer these products (list your products) on a consistent basis. Highlight a few other products that you have plenty of and you feel are top quality and then attach a copy of your price list.
End the email with asking permission to send samples. You should not have to scroll to finish out this email. Keep it precise and get to the point. They don't have much time.

Follow up the next week with a phone call and keep calling every week until you get a "NO" or a "Send a sample". The squeaky wheel gets the grease!

Do a little jig around the kitchen table and get your samples ready to send out, because half the battle is won. But it ain't over yet, so just do a little jig.

You can save the full dance for when your product gets featured on the menu. Then it might just be time for a celebratory dinner. Hmm...I wonder which restaurant you should choose?

Go to it!

Next week, I plan to finish out with maintaining good report with chefs.

Did I miss anything?

Welcoming Stephen

2011-06-08T09:36:00.004-04:00

In February when it was snowy and cold, Michael and I ventured out to the "Rockbridge Grown Good 'n' Friends Annual Potluck Dinner" in Lexington. We met so many like minded people and ate delicious homemade food. We also connected with a wonderful person from "James Madison University" who connected us to with their internship program for students who are interested in working on farms. After a phone interview with Jennifer Coffman the University sent someone out to tour Buxton and then put us on the map as a farm for students to apprentice on.

Stephen Young arrived last week all the way from Florida. He has never farmed before but you wouldn't know it. He has a great attitude, a curious mind, a generous heart, and a desire to learn and know more. Michael and I are thrilled he found us. Last year he taught English in Paris after finishing college at The University of Chicago. On his second day with us he helped Michael carry a newborn calf from the river field across the swinging bridge. The baby went to previous caretaker, Carl and his wife Norma. It was the first time Stephen experienced a newborn calf.

We encouraged him to pitch in with every aspect on the farm. He cooks! He gardens, and he cleans up after himself! Last week he made incredible homemade spelt biscuits and gravy. He's started his own worm bin, baked fish he caught in the pond and the river, he's super independent, creative, and he's terribly fond of the refreshing afternoon dips in the river that we live for! Stephen brings a youthful, lighthearted, and sweet energy to Buxton. He's making things a lot easier for us in our first year at Buxton. Things keep getting better and better for Polyface at Buxton just as we intend.

Summer Cooking

2011-06-07T07:00:00.001-04:00

Each weeknight, we've been putting out twenty-five plates, cups, forks and spoons - and that can only mean one thing...our interns are here! We love our interns and love to cook for them. Dan has a whole summer of spectacular meals planned and it's been a lot of fun to help him with the prep each day. As with the wedding we catered a few weeks back, I continue to be amazed at just how big we have to scale up each recipe to feed our crew.

We continue to work with the rabbits and maintain the gardens while bagging up produce to be sold in the store. It's the busiest and most fun time of the year!

What is keeping you busy right now?

Organic Veggies vs. Non Organic

2011-06-06T08:18:00.000-04:00

I recently started a new farmers market here in town with local wines, foods, plants and yummy baked goods. While there are so many people in the country that have heard of Polyface - there are a surprising amount of local people that have never heard of us! One gentleman in particular has been on my mind. He had never heard of Polyface and wanted to know if we were one of those "organic farms". He patiently listened as I explained to him about our farm and how and why we do the things we do but said he just had one question...."I once ate some vegetables that were organic and they didn't taste any different than regular so I don't know why people pay all that extra money for organic food?" I mustered up my best Joel Salatin voice and began to explain that the word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay. Long story short....by eating "organic" you're not putting all of the pesticides and chemicals in your body. You wouldn't spray your salad with a pesticide while it was on your plate - why would you eat a salad that had been sprayed before it had been harvested? While I know it's hard (and expensive!) here's a few tips to help you decide what foods should be bought organic and which ones you could skip the organic label and still be safe to consume...

If you're concerned about pesticides, choose your produce wisely. Domestically grown fruits and vegetables tend to have lower levels of pesticide residue than do the same imported foods. In addition, produce with thick skins or peels that aren't eaten, such as bananas, citrus fruits and onions, tends to pose less pesticide risk than does skinless or soft-skinned produce, such as strawberries, peaches and pears. You can also peel fruits and vegetables, but keep in mind that peeling generally means losing some fiber and nutrients.

Carrots growing at Polyface!!!

More reasons to shop your local farmers markets! You can talk directly to the grower to find out what was used to grow the produce and/or meats. They will also be more nutritious because they have come straight from the garden and most of the time have been harvested that same day instead of being ripened on trucks and then traveling thousands of miles to sit in the supermarket. And, in my opinion, local organic produce tastes better! Local growers can grow yummy, heirloom varieties that conventional farms cannot because they don't need them to be hearty enough to last for weeks in the stores!

Discussion for Made from Scratch - part 1

2011-06-05T07:42:00.000-04:00

The Polyface Farm Chicks' book club are reading Made from Scratch this month and next (June & July). Jenna Woginrich has promised to drop by at some point during the next two months and join the discussions. Here is the first discussion question. Even if you haven't started reading the book yet, this one is a great start!

THOUGHT #1 - HOMESTEADING

The word "homesteading" often conjures up an image of a bucolic mountain (or valley) home on several acres of arable land, surrounded by a self-sustaining water system, contented farm animals, and a supportive community of fellow farmers. Yet today's would-be farmer is often a young urban dweller living in a rented home or apartment within a city.

In your opinion is homesteading all or nothing?

What picture comes to your mind when you think of homesteading?

What does your current home place look like now? How could you make it more like a "homestead"?

Marketing: Restaurants 101 - Step Three (understanding chefs)

2011-06-03T06:56:00.004-04:00

Today, we're continuing the Marketing to Restaurants series. If you are just joining us, you can read the other two posts:

Step Three: Understanding Chefs

This is an absolute must for farmers. Many of us farmers are not naturally out-going people-pleasing type people. Yes, that is a stereo-type and what I'm going to give you here is also a stereo-type for chefs. However, I have found that even when I'm wrong in assuming this, no offense is taken. In fact, quite the opposite. The chefs I talk to know that they and their time is respected.

Chefs are:

Artistic
Picky
Busy
Tired
Take Charge
Schedule Oriented

Think about this a moment and imagine.

The kitchen is hot. They are commanding a crew of twenty plus helpers running around which they have to keep busy or they'll trip over them. The dining room is full of 40 hungry, picky customers who expect their food to be perfect every time and are paying top dollar for that perfect meal. Not to mention the phone on the kitchen wall is ringing off the hook with farmers trying to sell them their products and yammering on and on about the weather and other such nonsense (this is from their viewpoint). Oh, and did I mention the delivery truck out back waiting for an invoice to be signed, payment and directions to where they want the products?

So, tell me, if you were in this situation, would you be cool, calm and collected?

Respect them. If you don't, they will hear the disdain in your voice. You'll probably get cussed at and hung up on. It's all about them. If you are country music fan, Toby Keith's I want to talk about me is a great marketing song. The focus is on them.

Read the chef's story if available. Most restaurants will have a little bit of information on their website about the chef. Read between the lines and try to get a feel for the type of person he or she is.

That's all for this week. We'll continue with marketing to restaurants next week.

Your turn to share:

How are you liking this series so far?
Are you finding it helpful?
Has anything I've written surprised you?
Do you agree or disagree with anything so far? Let's talk.

At the End of the Day

2011-06-02T05:10:00.001-04:00

(sigh).

Some days are just like this. Yesterday was classic - it was good and hard, long and productive.

It's real.

Real life isn't always picture perfect. There are moments that you wonder if it can get any worse. There are times when you are weary and worn out, but you keep pushing because you're the only one to get the job done. And there are times when you laugh so hard your sides hurt, or the praises of a job well done make your day that much brighter.

At the end of the day, it's about being thankful for a good day's work. Yes, you might be sore and tired, thirsty and in need of a good shower, but you can know you did your best and put in a full day of honest-to-goodness hard work. I have to remind myself of this, too. It's important to remember that what we do every day isn't just work - it's creating our lives, who we are.

Last night I had a lot weighing on my mind, so I sat out in the yard and looked at the stars for a while. It was so restful, and helped me to put some things into perspective. I thought about the work we do every day, the good times and tough times. It's so real.

Remember to take time to gaze at the stars. Smile at daisies. Take in a young calf nursing it's mama, or a sunset that takes your breath away. Broiler pens marching across the pasture in the morning sunlight, or the smell of fresh-cut hay. A meal shared with friends.

It's the simple, little moments that make it all worth it to me. What about you? What are your thoughts on work and making time for resting, relaxing, or making memories?

Building Community at Buxton

2011-06-01T07:20:00.002-04:00

Several months ago I discovered the local magazine "Edible Blue Ridge." It's loaded with like minded people doing neat things. After reading about a group of young people who volunteer their time on farms, I contacted them. This weekend a group of them came out to Buxton. They call themselves The Valley Crop Mob - young people who are eager to learn aspects of farming. We invited them out to assist us in our second harvest of broilers. It was a delightful event filled with good music, personal discovery, and lots of sharing. One of them, a vegetarian, partook without any resistance! Very impressive.

One of the best things Buxton has to offer is not only a beautiful setting but also a gorgeous river for swimming. Since Buxton is truly rural, we invited them out to camp the night before, included them in breakfast and after the harvest, we provided a delicious lunch which included a dish with Polyface pork sausage. They devoured it! They spent the rest of the afternoon exploring the river and the remarkable land that surrounds us.

This is one of the reasons we want to farm. To work with interesting people, break bread, laugh together, share ideas and farming or gardening techniques, and stand in appreciation together for the unending beauty that surrounds us. We do hope they will return, along with many others! ~Grace (who can't get on to blog right now.)

Farm Chicks' Book Club June and July Pick - Made From Scratch

2011-05-29T07:21:00.001-04:00

Our Book Club pick for June and July is Made From Scratch by JennaWoginrich

Jenna Woginrich

"Little Steps are the way to get started."

Jenna Woginrich started her independent life in a small city apartment, right after college. Consumerism didnt feel right to her so with characteristic self-determination, she decided to learn homesteading skills. She didnt own land, she worked a desk job, she didnt have much practical experience other than the occasional weekend spent making soap, but she did have a strong desire to be more self-sufficient and less dependent on stuff. Made from Scratch: Discovering the Pleasures of a Handmade Life is the chronicle of her joyful, dramatic, and sometimes sorrowful journey toward self-reliance.

What Jenna didnt realize at the time was that her decision wasnt an isolated thought. Todays young people are taking back the land, to grow crops, raise animals for food and farm work, and sustain themselves with their produce, eggs, and dairy products. More and more generations are leaving corporate America to go back to the old ways of farming; but theyre doing it with the help of todays technology and science, as Jenna does.

Jenna discovered the term back-breaking isnt really an exaggeration when attempting to clear a plot for a vegetable garden; she learned the hard way that if a hive of bees doesnt have a queen (because she didnt know it was packed separately) they die out. And she learned that once an animal is in your care, it is up to you to protect it and keep it from harmand whatever happens, it is up to you to deal with the consequences.

She also discovered the joys of harvesting freshly laid eggs from her own hens, taking in the heady perfume of honey fresh from the comb, playing the sweet music of a mountain dulcimer to her dogs, Annie and Jazz, as well as feeling the pride of being able to teach others how to live this simple, satisfying lifestyle. Made from Scratch is a memoir that instructs with the practical voice of one who states, I made this mistake, so you dont have to. Jenna owns her mistakes but she also shares the exultation of her accomplishments with readers as well as her optimism that we can all learn to live closer to the earth and with fewer footprints on the land.

The smallest steps toward self-sufficiency -- a windowbox vegetable garden, a batch of homemade strawberry jam, or a backyard flock of chickens -- all satisfy the craving to homestead. Made from Scratch isnt about having a farmhouse on acres of land or a barn full of livestock. Its about being more open to learning the simple skills most of us have forgotten, and finding joy in the process.

Your Turn:
Will you join us?
Where is the best place to buy this book?

A busy week

2011-05-28T06:00:00.000-04:00

We've had a busy week here over at Briarmoore. We helped some friends process their chickens on Tuesday. Thursday morning we processed our chickens, and in the afternoon we cut them up and packaged them. Friday we returned to Polyface to finish cutting up and packaging the rest of our birds. Today I will be busy busy busy cleaning my house! With all the farm work picking up pace, my house has been neglected... lots of dust, clutter, etc. I'll be happy when I'm all caught up with the laundry!

I'm also preparing for our two interns to arrive on Sunday and Monday. Their names are Chris and Bob, and we're very excited for their arrival! I'll be the chef this summer, preparing dinner for my family plus Chris and Bob all week long. We're really looking forward to getting to know these two men and imparting what knowledge we have to them.

We will process again on Monday, do cut ups again on Tuesday, and then won't be processing for another two weeks. It's a fun job for me because it's a joy to spend time with family and friends, be outdoors, and make money! However, I wouldn't want to process chickens all the time-- so I'm very grateful for our two week break.

Other than processing, things are going well. We've got 6 litters of rabbits right now, sweet little things! The garden is growing lots of beautiful veggies and herbs, including a thistle plant that's nearly up to my shoulders! (But I'm short!) Even though I'm new at gardening, I think I'm in love. It's so peaceful to work in the garden, and so rewarding to see things grow. It seems there are a lot of life lessons to learn from gardening!

I hope you're having a good week!

Marketing: Restaurants 101 - Step Two (Menu/pricing)

2011-05-27T06:58:00.001-04:00

Last week, we created a hit list with all the restaurants in your area. This week, we are going to look at that list and see which restaurants will look at your product.

Step Two - Compare products and pricing.
Cost is a big deal to restaurants (and all the rest of us) especially in this day and age. One way to never have to apologize for your price is to wisely choose your market.

So this week, we are going to pull the menus on those targeted restaurants.

Make a list of all of the products that you currently have in plenty. These are the products that you have a nice big weekly supply of. We started with eggs. (The reason that we had lots and lots of eggs with no market is another story for another day)

Put your price next to all of your products - you might already have this and if you don't, now is a good time to go ahead and develop a restaurant price list for your farm. You're going to want to have this on hand for later.

Now take that list of your farm products and compare it with the restaurant's menu.
You want to make sure that your pricing for this particular place is inline with theirs. For instance, if one of your plentiful products is filet mignon (don't we wish?) and you charge $25/lb for it. The restaurant has this cut on the menu for $13, you're not going to be selling any filet to them. However, if they have a nice burger on the menu for $10 and your ground beef is $5/lb, you might just have a winner!

A good rule of thumb is that food cost could be 20-30% of the plate cost - this includes veggies.

The other big thing to check is what meals they serve. A full service restaurant will have need of many more products than one that serves only dinner.

But don't pick up that phone yet, there is still more to come before you make that first contact.

See you next week with step three.

Any questions or comments?

Behind the Scenes: Buying Club Load-up

2011-05-26T18:56:00.018-04:00

The Polyface Buying Club is a unique and successful system of serving customers. Customers place their orders online through the Buying Club website. We receive their orders, weigh, process, and pack them (referred to as "load-up"), and the orders stored in the freezer. On a designated day, they are delivered to a drop site where customers meet our Polyface driver, Richard Morris, to pick up their order.

Many people make the Polyface Buying Club a success, from accounting, answering emails, product inventory, organizing the website, and distribution. I work specifically on freezer inventory and organization. We deliver to a drop site every five weeks, and because of the number of drop sites, there are two load-ups per week.

I thought it would be fun to share with you specifically how we put together a load-up. It's kind of like "behind-the-scenes" to getting product to our customers!

This week we were blessed with a visit from apprentice Eric Barth's family. Laura, the oldest daughter in their family, was gracious and photographed Eric and I as we did our work. She helped out a great deal during load-up when we were short-staffed, too!

So, here is our day:

The walk-in fridge and freezer:

Eric and I bundle up in our winter coats and gloves, although it's already a warm morning. We gather boxes and head into the chilly freezer (notice the temperature!).

The amounts of each product needed for the day's load-up are printed on a sheet, known as the pick sheet. I read off the amounts, Eric counts and organizes the meat in boxes, and I check it off.

I keep the pen's ink from freezing by keeping it in my mouth....

Besides the walk-in freezer, we also have two reefer units that we converted into more freezer space. Eric drives the truck around and we load-up more meat for load-up.

note: no, eggs are not in our freezer. :)

We sometimes use egg boxes to store meat.

The truck load is unloaded at the sales building.

This is our packing room. We store coolers for load-ups here, and we process orders here as well. Once the cuts of meat are counted and boxed up, Eric and I haul them into the packing room.

Jackie manages and processes the orders for the load-up. We couldn't do it without her! :)

She calls out each individual order, and Eric and I gather, weigh, and pack the meat in coolers.

We have had anywhere from 40-160 orders per load-up.

Once all of the orders are processed and packed, they are stored in the walk-in freezer.

On the morning of the delivery, the apprentices load the coolers onto the bus.

Ode to a Salad Spinner

2011-05-24T07:00:00.001-04:00

Salad greens, spinach, and head lettuce are growing like crazy in the Polyface garden right now, which means Dan and I have been washing pounds and pounds of greens lately. It's made me realize just how much I prize that trusty kitchen companion, the Salad Spinner. I didn't have one growing up, and I always dreaded when my mom asked me to make a salad for dinner. All that agony with drying each leaf by hand...all those piles of dish towels. But now, I'm able to get those greens washed and dried in a flash and bagged up to be sold in our farm store. (Oh, and Mom? I'd be willing to make you a salad too, with no complaints!)

All this has got me thinking, readers - what is YOUR favorite kitchen gadget? Which one inspires you to cook or reminds you that being in the kitchen is fun?

Discussions for The Dirty Life (Question #11)

2011-05-22T07:34:00.000-04:00

This is the final discussion question for The Dirty Life by Kristen Kimball. Feel free to go back and visit past discussions at your leisure. Link to these are at the bottom of this post.

Question #11
Kristin write that there are types of marriages: the comfortable kind and the fiery kind.
Do you agree?

Further discussions:

About this book
Initial thoughts
Questions 1 and 2
Questions 3 and 4
Questions 5 and 6
Questions 7 and 8
Questions 9 and 10

Marketing: Restaurants 101 - Step One

2011-05-20T07:22:00.003-04:00

As you have seen from our posts, this week was Chef appreciation week on Polyface. We love our restaurant and retail accounts. The tricky part is getting one as your customer.

How do you get a restaurant account?

This is a several part process. First you have to find the right place for your products. You can't just waltz into any restaurant and market your products. Remember how we talked about knowing your target a couple of weeks ago? Well, its the same thing with restaurants.

What I'm getting ready to share with you is all assuming that you have a good supply of product and you are able to commit to a once per week delivery. Faithfulness is absolutely imperative in becoming a good marketer to restaurants.

Before you even make that first phone call or first visit, you need to do your homework

Step One - Prepare yourself a hit list.

You need to make a list of all the restaurants in your area that would be a good match for your farm.
Look for these here:

Trendy magazines (Washington Post, Cosmopolitan in our area)
Rich friends (ask your friends who have to go to "all those dreaded wine dinners with co-workers")
Internet - Yes, farmers, that's right. The internet is your friend. Look up restaurants in your area online.

Start your list and look up each restaurants website. Look at their menu, pricing, what meals they serve and read the chef's story. Look for restaurants that boast local foods and specialty products. Gather facts. Remember this is your hit list.

Next week, I'll continue with Step Two and what to do with this list. So come back!

Food for thought:

For Farmers-
What restaurants are in your area?
Which ones would you just love to have carry your farm products on the menu?

For Foodies -
What is your favorite restaurant to visit?
What do they serve there that you recommend the most?

This Week Around the Farm...

2011-05-19T06:34:00.000-04:00

Hey! How has your week been so far?

Here on the farm, we have had a good and productive work week. On Sunday Sheri, Brie, Wendy, and I baked all afternoon for the Polyface Chef & Retail Appreciation day, which was held Monday afternoon. It was a great experience! Brie wrote a fun post about the day earlier this week.

Also this week, we have been putting together Buying Club orders, began to process our second batch of broilers, pasture the turkeys in our turkey shade structure/feathernet, and continue to graze the pigs and move the cows every day.

What are you up to this week? :)

Beautiful baby calf born

2011-05-17T18:37:00.005-04:00

When Michael and I apprenticed at King Hill Farm in Maine we had the supreme joy of assisting sheep birth lambs. Well, we only interfered when it was desperately needed. I will always remember one momma who had triplets. She was unable to feed all three babies so I took one of them to a nice neighbor who welcomed the newborn. I fell in love with these little beings. Especially the sound of their sweet cries. We had about 30 lambs giving birth within a two week period. We were busy bees. I'm certain my heart opened a bit further from this powerful experience.

This past Sunday May morning my amazing husband helped pull this calf from a young potential mother all by himself. The cows were across the river and every morning after chores he crosses the swinging bridge to check on them. That's when he realized he had to act fast. No way to tell how long mom had been struggling with the birth. Unfortunately the mom wasn't in the best of health and did not survive. The good news is our neighbors, Ben and Julie Peart have two calves they're already milking and so they were kind enough to add this little guy to the group. This was such a relief for us. Being new at Buxton we're incredibly busy. Right now we have 600 chicks in our brooder who depend on us and we only have so much to go around!I look forward to taking on an opportunity like this one in the future. As of yesterday the baby was doing just fine!

Chef & Retail Appreciation Day!

2011-05-17T09:51:00.001-04:00

Yesterday we had 150 of our chefs, restaurant staff, and retail store personnel out to Polyface for a farm tour and lunch. We love our chefs and retail stores and wanted to show them! Here are a few pictures from the event.

Getting ready for the haywagon tour

Good-lookin' salad -
fresh herbs from the garden, beets, triple cream cheese, mustard flowers, turnips, and a lemon-thyme vinaigrette

Sheri's to-die-for 1886 Chocolate Cake

Have you ever been to a restaurant or retail store that uses Polyface products?

Discussions for The Dirty Life (Question #9 and 10)

2011-05-15T07:29:00.001-04:00

Join our discussion of The Dirty Life by Kristin Kimball

Question #9
As a new farmer, Kristin struggles with where she fits in the socioeconomic spectrum. It bothers her when a neighbor brings over some kitchen things because she thinks Kristin is needy. Later Kirstin writes that farming makes her feel rich even though she's not.
What makes people feel poor or rich?
How much is the feeling related to money?

Question #10
Why do you think Kristin goes from being a vegetarian to an omnivore after helping Mark slaughter a pig?

Further discussions:

Natural Farming: Inspiring Passionate 'Stewards'

2011-05-13T09:00:00.001-04:00

CBN News Report - Click here to read the whole story

What are your thoughts?

Honey-Thyme Ham Roast

2011-05-12T06:00:00.001-04:00

Last week I cooked a ham roast for the first time, and was pleased with the result. Using a slow cooker, the meat becomes fall-off-the-bone tender - and it's easy to make because it cooks while I work on the farm. Here's my recipe - how would you fix a ham roast?

4 LBS. ham roast ("pork fresh ham")

1/3 c. honey

1/4 tsp. salt

2 pinches nutmeg

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. thyme

pepper

1/2 c. water

1 medium onion, sliced

Place ham roast in an air-tight plastic bag. Mix together honey, herbs, and spices and rub into the roast. Let marinate in the fridge overnight. In the morning, place roast in slow cooker, cover in sliced onion, and pour 1/2 c. water on top. Cook on low for about 6 hours. Enjoy!

I served this meal with mashed potatoes, biscuits, roasted sweet potatoes & carrots, and oatmeal raisin cookies. :)

Harvesting broilers with new friends

2011-05-11T05:17:00.010-04:00

Buxton Rainbow

We've nearly finished our first pasture raised broiler harvest. Saturday a great crew came out to Buxton to help us with 180 birds. Quite a stretch for Michael and I. On our homestead we raised 25 at a time! New friends came to learn, converse and share a great lunch afterwards. We even recruited "City Chicks" wizard, Pat Foreman. It's so exciting to have the privilege to harvest our birds at home. Not to mention having Daniel Salatin teach us efficiency and perfection in each step of preparing the birds for market! We're finishing up the harvest this week, by the end of the week we should have 400 pasture raised broilers to sell. Yesterday we had a local store owner from Warm Springs come by and pick some up for her store. The birds turned out big and beautiful!

Last week Daphne and I prepared a garden bed from last years compost pile and planted parsnips for the first time. Michael loves slow cooking parsnips with chicken or putting them in soups. I purchased seed from Johnny's. If all goes right we will harvest them in the fall right on time for warm soup making days!

A lot of people have lived at Buxton Farm over the years. We hear endless stories of those who have come before us. Yesterday I snatched this photo of Carl, long time caretaker for Buxton Farm. While we spent the day harvesting and packing our chickens he lingered in the pond in his small boat. I was preparing dinner when he excitedly shared his catch of the day. I think it's a bass. Carl grew up down the road from us and started working at Buxton when he was 15 years old. We appreciate his humor, his stories, and his endless knowledge of rural living.

To top it off out of nowhere (it seemed) this amazing double rainbow appeared a few days ago. It encased the entire property glowing with stunning frequency. The beauty we experience at Buxton is endless. Life is so good.

An Early Spring Treat: Green Garlic

2011-05-10T07:00:00.000-04:00

Green garlic is garlic that we purposely harvest young, for it's unique flavor. You can use the entire plant - the bulb just as you would mature garlic, and the green tips as you would chives or scallions. Whereas with mature garlic it normally needs to be roasted or sauteed in order to curb some of its sharpness, green garlic has a more delicate, mild flavor that many chefs hold in high regard. I've heard it's especially good raw in salad dressings and for garlic bread. Garlic in general is a wonderful anti-inflammatory as well as a tasty addition to your spring meals.

Have you used green garlic before? What is your favorite dish that includes garlic?

Spring Fever!!

2011-05-09T08:31:00.000-04:00

My post will be short and sweet today because it's already so beautiful outside and I have the day off to take advantage of it! Maddie and I are going to spend the day planting our kitchen herb garden in the window boxes outside our kitchen windows! All we'll have to do is open the window and pick fresh basil, cilantro, garlic and other yummy herbs! We're also going to PICK STRAWBERRIES at a local farm! I can't believe they're here so soon! We can't wait to have fresh strawberries to make jam and pies with for the local farmers market we do on Friday nights! After all of this I hope to end the day on the porch with Polyface hot dogs and burgers on the grill, a fresh spinach and strawberry salad, fresh squeezed lemonade and a stack of gardening and cook books to browse through! Spring has sprung!!

Fresh strawberries from our local farmers market!

Fresh spinach from Polyface gardens!!

Discussions for The Dirty Life (Question #7 and 8)

2011-05-08T07:25:00.001-04:00

We are discussing The Dirty Life by Kristin Kimball. Join us!

Question #7
Have your views on sustainable farming changed after reading about the trials and triumphs of Essex Farm?
Have your views on farm-fresh food versus supermarket food changed?

Question #8
Kirstin repeatedly finds that her prior assumptions about farming and farmers are false.
Do you think her stereotypes were the same as those of most Americans or just people who live in urban areas?

Further discussions:

My week in pictures

2011-05-07T14:40:00.003-04:00

My son and I putting in new flower beds in front of the house. He loves digging in the dirt. I'm excited about the stone border my brother-in-law showed me how to build!

Helping move the cows across the road... and back a few days later. It was a lot of fun- moving the cows is invigorating!

Taking care of "baby cow". She's doing very well. Joel recommended we put a few eggs in each bottle to help prevent diarrhea (often a problem with bottle babies)- this worked like a charm! Baby Cow is currently in the corral with a mother cow who's calf died a few days ago- hopefully this mother will accept Baby Cow and we will no longer have to bottle feed her!

Admiring the egg-mobile from my kitchen window.

Happy layers following happy cows over the hills

Kitty-kitty nursing her 4 kittens

I went to the farmer's market for the first time last night as a vendor! This is the Polyface & Friends table where I sold my handcrafted soap, lip balm, and laundry detergent.

We also had our first processing day of the season on Thursday, which went well! Honestly, it's not a bad job at all- it's so lovely being outdoors, enjoying the breeze, and spending time with family and friends while you work. I look forward to doing it again!

This afternoon I'll be making a few batches of soap and washing eggs. I love farm life.

Marketing: Never apologize for your price

2011-05-06T07:50:00.017-04:00

Never Ever Apologize for your Price!

I don't know if I would classify this as Rule #1 in marketing, but it is extremely close the top of my list. This is one of my biggest pet peeves when I'm training for marketing. A customer will say, "Your food is too expensive. I can't afford that." and the sales person responds with, "Oh, okay, I'm sorry." Then they will hesitantly add, "...but it's better quality."

Are you kidding me? Quality is everything! You get what you pay for. If you buy my food, think of all the places where you won't have to spend that money - Doctor's offices, supporting the animal concentration camps (CAFO's), soil amendments because of depleted top soils, pesticides, antibiotics, and the list goes on.

At Polyface, we set price to cover our overhead expenses - including labor, processing and packaging. There is no need to apologize for wanting to make a decent living. We are not talking about gouging the customer, we are talking about making a decent living. Do not use my words against me here. (smile) However, to those who set their prices astronomically high, I have this to say: It's a free country, nobody is forcing you to buy it. And certainly not many people will.

To better explain my point, I'll draw from Joel - this is an excerpt listing Model Polyface Patrons from one of our newsletters.Characteristics of a Model Polyface Patron (#8 of 8):

Wealthy farmers. Yes, we thought that would get your attention. At Polyface, we want wealthy patrons. We like folks who have enough money in their checking accounts to pay for groceries. We like folks who own computers. We like folks who have a cooler. Model Polyface patrons also want farmers to be wealthy. At least to make a good living. The stereotypical redneck hillbilly D-student farmer relegates stewardship of our food system, soil, air, and water to the nitwits of society. We can never change the food system until the best and brightest find romance and reward in this foundational agrarian vocation. And anyone who thinks farmers don’t deserve to live as well as any urban upper middle class family disrespects the very essence of their dinner and the landscape their children will inherit. At Polyface, we go to great lengths to be frugal, to be efficient, and to be economical. But we do not apologize for the self-respect and personal pride in due compensation for a job well done. And model Polyface patrons envision a day when their farmers can drive cars like their patrons. ~Joel Salatin

Your turn:
Farmers:
Do you think we are being egotistical when we say to never apologize for price?
From the post last week, does your price make a difference to the clientele you are targeting?

Food Buyers:
What price is too high?
Where do you draw the line?
How much does quality play a part in what you will pay for something?

Questions? Let's talk.

An Indian Recipe with a Twist

2011-05-04T18:36:00.005-04:00

When I was young, my grandmother taught me how to cook Indian cuisine. I remember chopping lots and lots of onions and using rice, tomatoes, and fun spices to make the delicious dishes. Since living on my own, I have attempted to make her yummy meals. My grandmother never uses recipes, so I experiment and change little things. Here is a recipe for a dish that I made for supper last night. It's based on my grandmother's Indian cooking, but I've changed a few things to make it my own. This recipe uses simple household ingredients and is pretty simple to throw together. I like to make it at lunchtime and let simmer all afternoon, so when I come in from work, a warm meal is ready.

2 Tbsp. butter

1 medium onion, chopped

1 clove garlic, chopped

1/2 tsp. turmeric

1 tsp. curry

1 tsp. cumin

1/4 tsp. crushed red pepper flakes

1/2 LBS. hot italian sausage (I like to cut up the Polyface 4 oz. hot italian links into 1" pieces)

1 1/2 cups cooked beans (I used red kidney beans)

1 LBS. 12 oz. diced tomatoes

salt and pepper, to taste

Melt butter in saucepan.

Saute onion, garlic, and spices.

Add the sausage and cook until well done.

Add tomatoes and beans and let simmer.

Serve over warm, cooked rice.

Enjoy!

2011-05-04T07:15:00.006-04:00

I remember that moment I decided to leave my hometown, Ohio. It was spring and it rained everyday for 2 weeks. I was teaching inner city school and I felt depressed. Where oh where do the sunshine go? Grey skies and pouring rain filled my world. My older sister phoned that day from Venice, California and kept bragging about her long walks on the beach and the endless sunshine that filled her days. I nearly wept. She had me. Something in me said, "you gotta go to the coast."

And so I did. I left Ohio for sunny southern California. If California teaches you anything at all, and it has a lot to offer, it teaches you to appreciate rain.

Fast forward 20 years and I'm living in the seasons again. Rain rain rain. I want to catch it, store it, save it, bless it, bathe in it, drink it. I know it sounds dramatic but yesterday on my drive to pick up our raw milk share the country roads, the shimmering green leaves, the wicked river rapids, made me feel like I was cruising through the rainforest. In California it's common to go at least 8 months without a drop of liquid from the sky. At first I loved it. Constant sunshine made for easy days. I'm certain this is where I developed a passion for the outdoors. But through the years I forgot what loud passionate thunderstorms felt like. The intensity of fast rolling clouds and sudden weather patterns shifting in a flash. I missed seeing green! Now, I'm living the precious experience of a mix of seasons, a nice flux of change, consistent diversity, something I live for.

You can see from our temporary collapsed bridge that we cannot move the cows across the river today. At least not until we get a boat to haul their water buggy, minerals, baking soda and fence gear. A woman in the neighborhood stopped by a few months back and told me she got married on that old swinging bridge. Her father, Carl previous caretaker, used to ride his ATV across it! The first time I stepped on that old wobbly old bridge was when Michael and I came out with Joel to see Buxton Farm for the first time. Whoa! Talk about a quick learning curve. The old tomboy came out in me and I followed Joel's footsteps with a shaky heart! Felt like I was holding on for dear life. Now as it hangs on its hinges, and the rain keeps coming and the river keeps rising and the turtles in our pond mate, and the frogs keep singing, I sleep soundly. Our garden needs no well water. The earth in her beauty soaks up the moisture and everywhere I look I see endless fertility. It feels good to be home.

Wedding Feast

2011-05-03T07:00:00.002-04:00

Oh what fun it was to cater the wedding meal for one of our 2010 interns this weekend! We served a rip-roarin' southern feast, if I do say so myself. Here are a few shots from the preparation that went into it:

Washing salad greens

Spiced pecans

Coleslaw

BBQ sauces

Cornbread (baking by weight!)

Prepping the sweet tea

Endless inspiration

The mighty pig roaster

- Food by Dan Solberg of Pork & Spoon Catering -

What is your favorite southern-style dish?

Discussions for The Dirty Life (Question #5 and 6)

2011-05-01T07:19:00.000-04:00

We are discussing The Dirty Life by Kristin Kimball. Please join us!

Question #5
One of the biggest adjustments Kristin has to make when moving to Essex Farm is learning to live with the absence of instant gratification. She finds that a farmer must continuously put forth effort in order to reap benefits. How does Kristin respond to this new kind of work?
How does her definition of "satisfaction" change?
Would you be able to accommodate a similar change?

Question #6
The Dirty Life is segmented into seasons.
What are the underlying issues that take place within each season and how do they relate to the year in full?

Further discussions:

Marketing: Know your target

2011-04-29T07:19:00.015-04:00

Let's talk for a moment about our audience. A big mistake that farmers make when it comes to selling their products is not knowing "who" they are selling to.

For example: If you are an artisanal cheese maker trying to sell your cheese, the parking lot of a dollar/super store would be a bad market for you. The clientele that visit the super stores on a regular basis are not the type of people who will pay a premium price for premium cheese. They are interested in getting the most out of their dollar. Quality is not even a second thought.

Many times, a farmer's market stand will not do well. This may or may not be because of the producer, the set up or the advertising of your booth. It's possible that it is due to the market itself. Look around. Are the other products offered comparable to yours? Are the visitors looking for a deal or looking for healthy local food?

Most times, your market focus should be on folks just like you, but with a little more cash. Ha!

Your homework:
Take some time to think about your best clients. What are they like? What do they drive?
How can you get more like them?

It is easier to get 100 people to spend $1,000 with you, than 1,000 people to spend $100 with you.

Questions? Let's talk.

A Day In My Life

2011-04-28T06:00:00.000-04:00

I thought it would be fun to post about a day's events working here at the farm. I often get asked what a typical work day is like at Polyface, but in all honesty, there is no "typical" day. Every day is so unique!. Everyone works in many fields of expertise, so we all get to learn all aspects of a successful farming enterprise. Here is what I did yesterday. A big thank you to Wendy for the pictures!

6:10 A.M. Wake-up, crawl out of my top bunk bed, and get ready for the day.

6:18 A.M. Walk outside and head down the hill to my chores. There is a beautiful sunrise as the glowing orange sun poked through the trees. The morning is warm, and I am thankful to be able to wear a t-shirt again after the chilly winter.

I care for the brooder. There are week-old broiler chicks and turkeys in the brooder now. They are doing well and enjoying the warm weather, too. After doing the brooder chores, I head up the road with Daniel Salatin and an apprentice, Brian Nelson, to broiler chores. Another apprentice, Eric Barth, is already there moving the broiler shelters. We finish moving, watering, and feeding the birds.

Today is our first butchering day for the year. Restaurants have placed orders for the fresh chicken, so we catch enough birds to fill their orders, and head in to breakfast.

7:38 A.M. Breakfast time. I make breakfast: an omelet with hot italian sausage, onions, sharp cheddar cheese, and collard greens. I also check up on on some emails.

8:36 A.M. I head down the hill to the processing shed and begin to set up for processing the birds. It is the first day of processing in our new processing shed. It looks so new and beautiful!

We begin to process the broilers, and some roosters too. Several new farmers came to learn how to process birds, so we took the time to teach them the techniques. I had the privilege to gut the birds alongside Joel, who is an incredibly swift and talented gutter himself.

We process all the birds and clean up the shed. Birds, hearts & livers, and feet are chilled. Bag up the hearts and livers.

12:07 P.M. Lunch time. I make lunch (yummy leftovers), check emails, and do the dishes.

12:52 P.M. Begin bagging the roosters and chilling the broilers for the restaurants. We bag all the feet, too.

2:23 P.M. Head down the road to the processing place where our beeves and hogs are butchered. I pick up the orders and head back home.

4:32 P.M. Arrive back at Polyface. Unload the meat with Eric. I care for the brooder and begin sorting eggs with the other farmhands.

5:48 P.M. Chores are complete - cows are moved to new pasture, birds are watered and fed, chicks are happy, eggs are gathered, sorted, and put away.

After that I ate made and ate dinner, relaxed, did the dishes, and folded my laundry....

What have you been up to this week? Or what is your daily life like?

Garden goodies and pasta from Rome

2011-04-27T06:00:00.000-04:00

Onions

I am absolutely in love with springtime in Virginia. Wow! Does it get any better than this? I can hardly keep my eyes on the road when I run out to do an errand. It's so beautiful. Everything is blooming, turning our world green.

I must extend a big thanks to John and Emily Achin for introducing us to the gardening book, "Dirty Knees". I think I'm on my third time reading over it. It's so specific about what to plant when for our area. A true godsend for this California transplant!

Our garden is huge and I'm into starting small so we portioned off a small area and put up some barriers for wildlife. Here's a peek at what's coming up! Spinach and peas. ( I love to companion plant.) Onions with beets soon to follow. Potatoes, fava beans, kale, lettuces, chard, kohlrabi, flowers, and carrots. Lots of carrots.

In our hoop house we have corn bursting forth, tomatoes right behind, cukes and a few strawberries. Thanks to the hens they left all of there nitrogen behind for us to plant away in. The corn came up like lightening! There is something so empowering about growing your own food.

Here's an italian pasta recipe that Daphne prepared. Another yummy treat all the way from Rome!

Amatriciana
typical pasta sauce recipe from Rome.

saute pancetta (polyface bacon) diced into small cubes
add onions, finely sliced
when onions are browining add a generous amount of Marsala.
(It is a sweet cooking wine usually found near ports and sherrys).
Add crushed red pepper flakes, for a little kick, according to your flavor preference.
Let the wine cook off a little and add tomatoes.
You can add preserved tomatoes (if canned I like to use a hand blender to have a smoother texture) or fresh, finely diced tomatoes.
Stir nicely and let the whole sauce reduce.

Separately cook linguine (or more traditionally, bucatini, thick spagetthi with a whole in the middle that can be challenging to eat but an experience).
Strain the cooked pasta and mix thoroughly with the sauce, serve and sprinkle abundantly with parmiggiano or pecorino romano.
Enjoy hot!

In the Garden

2011-04-26T11:10:00.000-04:00

This morning I picked radishes from the garden and will spend most of the day weeding between our lettuce greens. We'll be cooking for the wedding of one of our former interns this coming Saturday and it's so fun to see much of what we've grown this spring going towards it.

What's popping up in your garden lately? Or what are you looking forward to popping up?

Discussions for The Dirty Life (Question #3 and 4)

2011-04-24T08:10:00.001-04:00

We are discussing The Dirty Life by Kristin Kimball. Please feel free to jump right in!

Question #3
Mark and Kristin start a farm that aims to provide a whole diet for their year-round members.
If a farm in your area did the same thing, would you become a member?
How would it change the way you cook and eat?

Question #4
The first year on Essex Farm was full of trial and error. Kristin had never farmed before and much of her knowledge came from her neighbors and from books.
In what ways did all of the mishaps shape Kristin and change her perspective?

Further discussions:

Baby calf

2011-04-23T20:37:00.004-04:00

On our farm this week we've been bottle feeding a baby calf who was rejected by her mother. She's a sweet little girl, but all bones. When my husband found her, she was curled up in the field the herd had just left. She stayed behind because she was too weak to go to the new field, poor thing. It's become my job to take her a (giant) bottle of milk-replacement formula twice a day. She's very sweet, and I think she's bonded to me. I take my two-year old Zeke out to the barn with me to feed her, and she's curious about him. She likes to smell his face, and he giggles in return. Anyway, I'm hoping she'll make it, she's doing much better than when we found her.

We've got a litter of 7 baby rabbits right now, and another rabbit who's due to kindle (give birth) tonight. There's not much as cute as baby rabbits! Our cat also had 4 kittens a few weeks ago, and they're starting to climb out of their box to explore. Add all the calves, and we've got quite a bit of new life blooming on the farm. Spring is wonderful!

My sister-in-law and I helped our husbands move the cows across the road this evening, it was a lot of fun! Our job was to stop any cars coming, so that they don't try to drive through the herd or bluff fence. It's quite invigorating to watch a 400-head herd stampede across the road! The boys (my son and nephew) loved watching.

I would love to post pictures, but due to some computer difficulties I won't be doing so today, sorry!

What's new on your farm (or garden, or backyard) this week? I'd love to hear!

First Things First (Marketing Grassfed Products Profitably)

2011-04-22T07:16:00.000-04:00

Carolyn Nation and Sheri Salatin at the Stockman Marketing School in MS

A little over a month ago, I had the opportunity to speak at the Marketing School with Allan and Carolyn Nation and Joel Salatin. While there, I got a copy of Carolyn's new book, Marketing Grassfed Products Profitably.
So far it has been proving to be a great read. Here's some thoughts from the first section of the book to wet your appetite.
What makes a good marketer?
What makes a good business?
Allan and Carolyn says that women make better marketers than men. Do you agree?
Personally, I have to agree with this statement, just for the sheer reason that we (women) talk more than guys. We talk to our girlfriends about different recipes, new shampoo or laundry soap we just tried out or a book we just read. These are all forms of marketing. We may give negative or positive reviews on these products, but still we TALK about them.

"Experts say it takes eight 'touches' before someone commits to buy."

As a farmer, this means that each time someone talks to you or visits your farm booth or farm store, doesn't mean that they will buy something. And even if they don't buy anything from you that day, you are still marketing. You are making a connection. The more that they see your name, talk to you and make a connection, the more likely they will be to come back and try your products.

She has a great list in this book about how to tell if you are a marketer or not:

Do you enjoy talking to people?
Are you a good listener?
Are you gifted with a memory for recalling others' names?
Do you make To Do list so that you can cross off accomplishments?
Do you feel happy knowing you've helped someone?
Are you good at doing several things at once?
Do you pay attention to details?
Do people often seek your opinion or advice?
Are you a connector - keeping in touch with friends or acquaintances by writing or calling?
Do you believe in the products you have to sell

You're a born marketer.

One of the best business training a woman can have is motherhood. Question number six is a resounding "yes" to all of us who have kids and many of us who don't. Think - it's 5 o'clock, dinner is on the stove, 2 year old is crying, dog is whining at the door and the phone is ringing. All in a day's work.

She goes on to talk about setting goals for yourself and your business with great suggestions on how to do so. I won't go into all that now, since I would highly recommend that you read the book yourself.

The last thing that stuck out to me from the first section of this book was this statement:

"If you don't have the support of your spouse and shared goals, the journey to success will be harder than it needs to be."

One of the first questions that we ask to aspiring farmers who come to Polyface for advice is, "What does your spouse have to say about it?"
Farming is more than a job, it's a lifestyle. If you read business books, you see many times they talk about leaving your work at the office, separating it out from your personal life. You cannot do this with farming. You live, eat, and breathe it. Your whole family is involved or trying to be involved.
Without the support of your spouse, every farm is destined to fail. Guaranteed. Some of you gals reading this know what I'm talking about. How many times do you have the kids all dressed up and ready to walk out the door to church or another big event and in walks your hubby?
"Cows are out of water, I need to go fix the pump."
So much for arriving on time. Minutes turn to hours and before long, you've stripped the kids out of their Sunday best and back into p.j.'s and tucked them into bed.
Dinners get cold. Your entire salary is based on whether or not you've made that sale, cleaned that egg properly or moved the animals to higher ground before the flood came.

The same goals and visions are imperative to have a successful farm or any business.
We at Polyface do this during the winter time. Usually at the end of Dec-Jan is our "meetings". We discuss our goals for that year.
We now have a list for each person who works here on the farm identifying their job description. It helps us to all know who is in charge of what so that we are doubling the work. We are more productive this way.
Carolyn talks about how she is in charge of their publishing business. It's her baby. No one else (aka Allan) second-guesses her decisions. It part of the same business, but it's hers.
This is very important, especially when you have multi-generations on the same farm.

One of the biggest questions we get from families trying to pass their farm onto their kids is how to do it properly. What do you do with their spouses? Perhaps, I'll go into that more next week. What do you think? Is this something that you would be interested in discussing?

What are your thoughts on everything I have shared today?

For further reading, visit:

Just For Fun...

2011-04-20T08:34:00.006-04:00

Here at Polyface, many hands are needed to make the farm successful. From the Salatin family to apprentices & interns to sub-contractors & employees, every member plays a specific and unique role. We all work hard together and the spirit of teamwork and community is strong. The community here is special, and we all have something to share with the others.

We enjoy the work that we do, and it requires time, involvement and commitment - yet we still find time for recreation and relaxation. Here are some activities that we do just for fun!

- throw a football in the yard after evening chores - watch the long version of Pride & Prejudice - lay upside down on a hillside & gaze at the stars - play basketball - cook & share a meal together - sing & make music - go out for ice cream - swim in the mountain ponds - build a bonfire - go bowling in town - cookout on top of the mountain - play at an open-mic night in town - go see a rodeo -

What do you and your family, co-workers, or friends do for fun?

The Polyface Farm chicks at a mountain cookout, fall 2010.

International Porridge

2011-04-20T05:52:00.003-04:00

Homestead in California

Last week I introduced Daphne and Vinay and promised to post some of the delicious recipes Vinay has been preparing for us. It's terrible satisfying to come in from early morning chores and have this porridge waiting for us. Of course we add a few of our pastured raised eggs,homemade sourdough bread with local honey and butter and local raw milk which comes from BriarPatch Farm.

Here's a simple but nurturing delight!The spices make all the difference in the world. Enjoy!

International Breakfast Porridge

- Soak the 1/2lb quinoa overnight.

- Cook the quinoa with 1 portion of quinoa to 2 portions of water (or as liquid you want to make it).
- Add 4 pods of Cardamom, 4 Cloves and 1/2 inch of Cinnamon (it is better to use the real Cinnamon, not Cassia).
- Bring it to boil and then slow cook until it becomes quite mushy.
- If desired, you can add raisins and chopped walnuts and cook for a few minutes.
- Add milk just before serving
- Before serving, add a tablespoon of butter and honey/brown sugar or maple syrup.

Natural Dyes for Easter Eggs

2011-04-19T07:00:00.001-04:00

Thanks to our local health food store, Cranberry’s Grocery & Eatery (www.gocranberrys.com), I recently picked up a fun and informative brochure put out by Frontier Natural Products Co-op on using herbs to dye Easter eggs. I found it fascinating and thought you might too!

For a…

…reddish blue/lavender hue, use hibiscus flowers

…deep gold, use tumeric root powder

…pale orange, use curry powder

…reddish brown, use chili powder

…orange, use paprika

…soft brown, use dill seed

…tannish-yellow, use yarrow

You can also experiment with beet juice or powder, berries, coffee, juice, lemon & orange peels, red cabbage leaves, tea, and onion skins.

For directions on how to prepare each dye, visit http://www.frontiercoop.com/learn/herbsavvy12.php

Are you dyeing eggs this year? Any suggestions for how to create natural dyes?

Discussions for The Dirty Life (Question #1 and 2)

2011-04-17T09:47:00.007-04:00

I just received my copy of his book in the mail yesterday. Can't wait to dig in!
I noticed that there are some discussion questions at the end of the book. I'm going to post one of them here.

I will post 2 questions every week (starting on Sunday) through the end of the month.

Question #1
Kristin was a freelance writer in New York City, which gave her the opportunity to travel around the world. When she first met Mark on his farm, she felt like a foreigner.
In what ways do you think this feeling comforted her?

Were you surprised when the situation flipped and Kristin felt foreign to the life she used to lead in the city?

Question #2
In what ways did Kimball's yearning for a home sway her decision to leave the city and start a new life with Mark?
If you were put in a similar situation, do you think you would have made the same decision?
Why or why not?
What is your own personal definition of "home"?

Missed a discussion? Look here:

Did you know? Fun farm trivia

2011-04-15T07:22:00.002-04:00

I posted this about 4 years ago, but thought that I would share it again.

A list of common to little known farm animal facts:

Cows are herbivores

Cows and bulls can have horns

Cows have 4 stomachs

A heifer is a cow who has not had a calf yet, once she gives birth she becomes a cow

Cows have no top teeth, only bottom teeth

When a rabbit gives birth, it is called kindling

Rabbits are herbivores

Rabbits chew their cud, similar to cows

A rooster is not needed for hens to lay eggs

A young laying hen, before she is old enough to lay eggs, is called a pullet

Chickens are omnivores

Chickens (and all poultry) don't have a stomach, instead they have a crop located in their neck.

A baby turkey is called a poult

Turkeys are omnivores

Pigs are omnivores

Which one did you find the most surprising? Do you have one to add?

Coming up next week - I'll start the book discussion on Marketing Grassfed Products Profitably. Click here to see my previous post about this.

What's Your Favorite Farm Animal?

2011-04-14T22:39:00.003-04:00

(Photos by Brie Aronson)

Cows are my favorite farm animals, hands down. There isn't anything as soothing and comforting to me as cows. Their sturdiness and steadiness, their soft breathing and rhythmic cud-chewing... to me, cows are comforting. I love them. Beef and Dairy cows. Just love 'em.

What's your favorite farm animal, and why?

Seasonal farm hands arrive

2011-04-12T14:07:00.007-04:00

Everyone knows you can't farm alone. Why would you want to? Thus, we are delighted to introduce our seasonal help for our first year at Buxton Farm; Daphne and Vinay. You can tell from their unique names that they come from afar with great purpose and intention to learn animal husbandry with us.

Daphne was born in Rome, Italy and got her degree in Architecture in Santa Barbara, California in 2007. Vinay is from India and has lived in Africa, Canada, and England and other countries. He's spoiling us with his incredible cooking using special indian spices in chicken curries and breakfast porridges made from soaking quinoa in indian herbs with warm milk. I have a renewed interest in cardamom, cinnamon, and cloves!

Our paths crossed several years ago when we met taking a permaculture design course in Ventura California. We have so many things in common and share great conversation and endless ideas.

Besides daily chores yesterday, Daphne helped us plant our hoop house, rescue our broilers in the field from a (sudden) flood, and carry a water trough for the cows 1/2 mile (uphill) in a hail storm. The farm roads flooded and we had no access to vehicles. She passed her initiation with flying colors!

It's a treat for us to have a wonderful married couple on the farm with us. We get 4 months with them before they head off to Australia for a Sustainable Aid Course with permaculture teacher Robyn Frances. Stay tuned for more stories and some delicious indian and italian recipes!

Mushrooms

2011-04-12T07:00:00.001-04:00

I've been re-reading Michael Pollan's The Omnivore's Dilemma lately and found myself again fascinated by the chapter on mushrooms. Not really plants, and not really animals, mushrooms are technically fungi - which is a category most of us don't use on a regular basis!

Last spring, Dan took logs and drilled holes in them, carefully filling each with shitake or oyster mushroom spores. He then placed them up against the barn, in a microclimate that is damp and cool. With the rainy days and warmer nights we've been having, mushrooms have begun to pop up all over them,.

We'll also be attempting to grow mushrooms in woodchips underneath the apple trees, as well as in straw inside the hoophouses this spring.

A pretty shitake that recently flushed (the term for when a mushroom fruits).

Have you ever grown mushrooms?

What is your favorite way to cook with mushrooms?

Too busy?

2011-04-11T20:15:00.001-04:00

I'm so sorry I'm just now posting. My Grandmother, who also happens to be one of the best friends I ever had and really more of a 2nd mother than a Grandmother, is very ill and it seems as if she will only be with us another few days. She's 93. While sitting with her last night and thinking about what I will remember most about her (besides her cooking!) the same thought kept coming to mind.....three words that never came out of her mouth were "I'm too busy". She was never too busy to cook breakfast, lunch and dinner FROM SCRATCH every day for anyone who showed up. She was never too busy to take care of sick grandchildren whose parents needed to work when they needed to be home from school. She was never too busy to play baseball and run the bases in 100 degree weather. She was never too busy to take a walk downtown to Woolworth's to get a milkshake. She was never too busy to tell you a story. She was never too busy to sit on the porch swing with you when no one would play with you. She was never too busy to stay up and watch the ball drop on New Year's Eve. She was never too busy to teach you how to cook or make her super secret carmel icing. Everyone gathered at her house. She was always home in the kitchen or in the garden planning the next meal or waiting to see who needed her for something. She's never not been available. Now it's our time to take care of her. And I will think twice from now on before I tell my daughter or friends or parents that "I'm too busy". More on my love of the farming life next week..................

Getting to know Kristin

2011-04-09T12:10:00.001-04:00

1. What inspires you?

Good music, birds chirping in the morning, my sweet family, singing in a choir, good coffee, laughing together, the change of seasons, eye contact, a clean kitchen, stacks of folded laundry, the smell of lemongrass and peppermint, old houses, the beauty of nature, antique shops, to-do lists that are checked off.

My darling husband Daniel and me

2. Where do you see yourself in 5 years?

More wrinkles. A good gardener, hopefully! More in love with my husband. Homeschooling my son. More well-rounded, well-read. Still farming of course! Teaching music lessons.

Me, my son, and my nephew on our farm

3. What is one of your most fulfilling hobbies?

I love playing the piano and cello. I also love knitting. Long drives with no specific destination in mind.

My precious baby boy, about a year ago

4. What do you like to cook?

Preferably simple but delicious recipes. I like experimenting with stews, soups and stir-fry-- the combinations are endless. I like preparing meals I know are nourishing and healthful. However, if I had unlimited funds, I would hire a personal chef and spend my time doing other things!

Our sweet dog, Sadie. She found us in 2009.

5. What relaxes you after a long day of farming?
A glass of wine, time with my piano, going out to see the sun set over the mountains, laughing with my husband, admiring my clean kitchen (when it's clean, that is!), a leisurely walk, a hot shower, comfy pajamas, early bedtime, a good night's sleep.

The backyard

6. How do you deal with farm animal deaths?

I tend to feel very sad when an animal dies tragically or unexpectedly. When they die in due course, I feel unfazed and thankful that they will feed my family.

Cows by moonlight

7. With whom do you hope to share farming skills?
My little brother and his future family. My son. Anyone who wants to learn!

My husband and son

8. What do you like to read?

I like reading both fiction and non-fiction. One of my favorites is The Chronicles of Narnia- I've read those about once a year since I was a child. I also love the Sherlock Holmes collection, A Severe Mercy, The Bible. I love the Foxfire books, Joel's books, anything about homesteading, how-to books, knitting, music theory/history, etc...

You can see the roof of our little blue house behind the barn

9. What is your greatest asset?

I tend to think of myself as a very empathetic person. I'm also fairly stubborn- but it sounds much better if I call myself persevering! My husband says I'm faithful and well-grounded. He likes that I have old-fashioned ideals.

Sunset over the mountains, from our backyard

Thanks for reading!

Sit down with Sheri

2011-04-08T07:29:00.015-04:00

My name is Sheri Salatin. I'm married to Daniel Salatin (Joel's son) and we have 3 kids - Travis, Andrew and Lauryn. I'm a full-time Mommy, home teacher and the Marketing Director for Polyface. I'm very active in our church as an Awana Sparks Director and Nursery Director.

I grew up in Texas and am the oldest of six children. Never a dull moment in that family! I was home-schooled from 2nd grade through high-school and went to college for an EMT Paramedic degree in my early 20's. I like to think on my feet and make quick decisions.

I'm a people-person. I don't get energized by a crowd like Joel and Daniel do, but I love to spend time with friends and meet new people. One of my most favorite things to do is help people, whether that be physically by fixing a meal, emotionally by offering a hug and listening ear or mentally by talking out problems with them.

1. What inspires you?

People inspire me. People who do the right thing when doing nothing at all is easier. I am always amazed at the strength and courage that some folks have to step up to the plate in hard times. These folks have an inner strength that I greatly admire.

Secondly but certainly not least, my husband inspires me. I have never seen or known a man more dedicated to his family and work. To borrow the expression, he rolls with the punches. Daniel has a lot riding on him. He works quietly behind the scenes supporting his dad as he goes out to spread the farm gospel around the world. A day on the farm without Daniel is a day on the farm when everything is in chaos. Ask any of the apprentices, they can tell you it's true. So many of us depend on him. He's the go-to man whenever there is a problem. He organizes everything from what cuts of meat we need to keep in the freezer to ordering feed for the animals to when the cows should be moved from one farm to another. He deals with every aspect of the farm, all the nitty-gritty details. If you want to know what is really happening around here, ask Daniel.

2. Where do you see yourself in 5 years?

I always have a hard time with these types of questions. I don't think about that many years in advance. It's just too hard for my feeble mind to comprehend. So I'm going to answer it this way, I'll just keep on doing what I'm doing now and wait and see.

3. What is one of your most fulfilling hobbies?

Wow, I have so many hobbies. Most fulfilling for me would be reading. I love to read. Books, both fiction and non-fiction alike inspire me to think new thoughts and dream new dreams.

4. What do you like to cook/favorite foods?

This is a two part answer for me. My favorite thing to bake is bread. I love all of the steps with kneading, rising and then baking. My favorite food is chips and salsa. I grew up in Texas and love the spicy foods. I've finally gotten my family switched over and they are now tolerating the heat! Woohoo!

5. What relaxes you after a long day of farming?

Sitting on my sofa in my house or on the porch in warmer weather talking with my hubby. We talk over the days' events or just sit and say nothing at all.Sometimes I read in the evenings. It helps my mind to process all of the days events or just forget about them before drifting off to sleep.

6. How do you deal with farm animal deaths?

I grew up on a farm. The first time my family processed chickens, I was eight years old. I think that when you start out at such a young age, there is nothing to "deal with". We have noticed that when families come to watch us process the chickens, parents are always more squeamish than their children. I think that innately, children don't have a problem with killing animals for food. It's a learned response. I never questioned why an animal had to die as a child, it was simply a way of life. If I wanted to eat meat, that was the way it is.

7. Who do you hope to share farming skills with?

My children, first. Interns and apprentices, second. And finally the world. Big dreams, huh?

8. What do you like to read?

Christian fiction would be right up at the top of my list of favorites. I also love to read books about people's journey in lives. Whether it be something they have learned or where they are going.

9. What is your greatest asset?

Hm, this is a hard question. I guess I would have to say that I'm a good learner. I tend to pick up things fairly quickly and apply them to all aspects of my life. I enjoy researching new ideas, but only things that pertain directly to me, my job or my family. I don't enjoy research, just to research. Everything I research must have an application or it feels like a waste of time to me. It helps that I'm also an extremely fast reader.

How about you? I would love to hear feedback from you as the reader. Pick a question and answer it below. We can all learn from each other.

Getting To Know Kristen

2011-04-07T07:00:00.000-04:00

Brie Aronson (Tuesday chick) and I are roommates here at the farm. We thought it would be fun to interview each other for this week's posts. Below are my answers to Brie's questions. Please click on the above tab "About Brie" to read her post!

What inspires you?

Sunshine, reading the Bible, being with people who love life and love what they do, good leadership, moving cows, giving hospitality, watching baby calves on pasture, sharing meals with friends, smiles, wildflowers, hugs, making memories.

What is your most fulfilling pastime?

It's hard to pick just one - taking walks around the farm, falling asleep under a tree, sitting and talking with cows, spending quality time with family and friends, listening to people, learning.

What are some words to describe yourself?

Hmm... loyal, supportive, listening, observing, honest, transparent, open, cheerful, positive, a one-on-one person.

What is your favorite song?

Amazed by Lonestar.

What is something that surprised you about farming?

I used to work on a conventional dairy, and it felt like all my time was consumed with farming - there wasn't much relaxing or "down-time." Since being here, I've come to know that one can have a well-rounded lifestyle within farming, and that you don't have to always be working, working, working to "get ahead." Life is happening now, and there are times for both work and for taking in the beautiful moments of life.

What is your favorite farm ingredient, and what you do with it?

A whole chicken, made into stock with onions, celery, carrots, lots of garlic, and herbs. It's fun to let simmer for 2-3 days, and is so versatile to have on hand - I use it in many different recipes.

Inspirational quotes that get you through the day?

"Keep your chin up." - My mama

"To the world you may be one person, but to one person you may be the world." - Unknown

"Self-denial, perseverance, commitment, focus." - Joel Salatin, You Can Farm

What is one thing you want to share with the world?

Everyone has an opportunity to make a difference, whether it's a large-scale farm, supporting a local farmer, or even having a compost pile in your yard. We all can make a difference toward cleaner, local food.

What is your ideal date?

(Laughs). Well, um, I think it would be fun to have a date in a hay loft, take walks through the pasture, hold hands while washing dirty eggs, and do chores together.

What speaks to Grace? Buxton Farm Manager

2011-04-06T06:09:00.000-04:00

What inspires Grace?

I'm inspired by people. All kinds of people. Children People who take risks. Honest people. Challenged people. Patient people. Funny people. Accomplished people. People who have personal triumphant stories. People who teach what they love. People who love,regardless. Nature. Ah,nature, and the glorious ocean. Full moons. Films, music, and dancing. My parents. Delicious food. Positive attitudes. Traveling the world to experience other cultures. My husband inspires me.

In five years Michael and I will be planting fruit trees in our community with children.

Two of my favorite hobbies?

First west african dance. Feeling the rhythm of the drums is a pure joyous celebration. Dancing can be a wonderful medicine. The pulse of the drums open the heart. Gardening is right up there with dancing. I feel alive when my hands are in the soil. Broadcasting seed, watching things, grow and take form. It's magic.

What about cooking?

I like to cook new recipes. I have a sweet tooth so I love to bake

with chocolate. Dark chocolate. I thoroughly enjoying raising peking duck. It's a real treat to cook duck with a homemade plum sauce.

I have been referring to "Nourishing Traditions"cookbook for years so I have great respect for soaking and fermenting before cooking. I have developed and appreciation for foods that take time to reveal their best flavor. Especially meat and bone broths.I find slow cooking seductive, cuz it's so easy. I've been making bread from wild culture. So delicious. I enjoy making yogurt and cheese from raw milk for smoothies with coconut milk. I look forward to canning every summer season. I long to be as good a cook as my husband!

On long farm days I gravitate towards hot food, lots of water, epsom salt soaks and uninterrupted sleep. Sleep cures many aliments!

Death. Does Grace have an opinion?

In countries like India death is everywhere, it's raw, seen, and honored daily. Since death remains hidden in our society there is a clear disconnection to this holy natural process but in farming you cannot hide from death. It is as natural as the rising sun. I used to get disturbed when an animal got sick and died but now I see they come in with a purpose and a path and it's only my business to nurture them while they are here and use every aspect of the gifts they bring.

The native americans say if you kill an animal you're responsible for that animals spirit. Another way of saying, everything is connected. I feel we are connected to the animals as much as we are the soil beneath our feet. Raising animals and harvesting them is rewarding and sometimes hard to explain. Before I slaughter an animal I always send out a prayer. I took it from Barbara Kingsolver's book, "Animal Vegetable Miracle"; "by the same power that slays you we too are slain and we too shall be consumed for the law that delivers you unto our hands, shall deliver us unto another's hands, your blood and our blood is not but the sap that feed the tree of heaven."

Who do I wish to share farming with?

I love to share farming with anyone. I feel we're all teachers no matter how much experience we have. So many people these days are returning to the land and connecting to their food. It's a wonderful time to be doing what we love.

What do I like to read?

I read non fiction! I want to know details about everything that interest me. I like some poetry, stories, Acres Magazine, the Sun Magazine,autobiographies. I can sit and read for hours.

What's the best thing I have to offer. One asset?

As long as I can remember I have always been eager and curious. Desire has brought so many wonderful opportunities into my life. This eagerness has kept me asking endless questions. Taken my places I never dreamt I would go. "Longing" has been my friend.

Getting to Know Brie

2011-04-05T07:00:00.004-04:00

Kristen Long (Thursday chick) and I are roommates here on the farm and decided to change it up a bit and interview each other for this week’s post. Here are my answers to her get-to-know-you questions. Stay tuned for the Q&A with Kristen on Thursday!

What is your favorite season?

When I lived in the suburbs, fall was my favorite because the changes were so striking compared to the rest of the year. But this being my first spring on the farm, I’m convinced this is actually the best season. Watching everything bloom and awaken to spring is just plain magic.

What fills your spare time?

Friends, photography, singing, playing guitar and ukulele, cooking, and paper collaging.

What are things you do to feel feminine in your farming life?

Wearing fun-colored muck boots. Wearing my hair down once in awhile, and painting my toenails even though no one ever sees them!

What is a life lesson you’ve learned from being on the farm?

I can think of two - one is the importance of living in the moment. You have to watch the weather, which can change your plans without notice. You have certain, concrete tasks to accomplish each day and have physical proof of the work you did that day. So it’s taught me about being present and doing what needs to be done right now, not worrying so much about yesterday or tomorrow. I have also learned the value of taking time to form a creative solution to a problem. I am always so inspired by Joel and how he says there’s always another option, and you can usually afford the minute to stop and think about it. There’s always one more thing you can try, and this has really affected how I think about all kinds of problems.

If you could share one message to the world, what would that be?

I really think it’s accurate to say that our nation as a whole has an eating disorder. I want to share the message that it’s not about dieting, or flashy gourmet meals, or government food labels. It’s about getting involved in the growing and preparing of food; it’s about quality, nourishment, and sharing with others. And it’s simple.

What makes you feel capable?

My muck boots and Leatherman make me feel like I can take on anything.

Random fact about you?

Most kids, when they are young, want to be something extraordinary when they grow up, right? An astronaut, a ballerina, the U.S. president? When I was a kid, all I ever wanted to be was a grocery store bagger. I thought that was simply the most amazing job. Although the novelty has worn off quite a bit since then, I frequently still offer to bag my own groceries at the store. I suppose it all really does come back to food with me.

Also, my imaginary friend growing up was Robin Hood. (The fox/Disney Robin Hood.)

What is your greatest asset?

I have really great elbows. I’m sorry, I’m bragging but it’s true (laughs). No, in all seriousness I guess my greatest asset would be being foolish enough to make the career change into farming. I’m still naïve enough to think I can help make some change in the world, even if it’s small! J

What inspires you?

Hearing Joel speak gets me fired up about farming. Photography blogs make me look to capture little moments with my camera. I get inspired in the kitchen by fresh ginger. Being in nature – especially mountains and forests. Finding that seedlings have sprouted overnight. Reading and discussing business principles. Talking with people who have done brave and interesting things with their lives. Acoustic music. Fireflies.

A Little About All of Us......

2011-04-04T10:25:00.002-04:00

We decided to interview each other this week to let our readers know a little more about us! Get ready to find out more than you ever wanted to know about the Polyface Girls!! haha!

1. What inspires you? My daughter Maddie, working at Polyface, long, warm summer days, crisp fall days, pumpkins, wide open spaces, gardens, empty spaces for gardens, funny people, hiking, cooking, making pies, knitting, talking to Joel, picking berries and making preserves, local wine/vineyards, cold beer (yes I said it!), shopping at Anthropologie.......I could go on and on!

2. Where do you see yourself in 5 years? hmmmm....Maddie will be 10 so the first thing that comes to mind is "WOW! 10?!" ha! I might have to come back to this question after I digest that! :)

3. What is one of your most fulfilling hobbies? Just one? Gardening

4. What do you like to cook/favorite foods? I LOVE to visit local farms and farmers markets and putting together meals with the goodies I find! Including things that actually grew in my own garden!! Making pies is on the top of the list!

5. What relaxes you after a long day of farming? Maddie and I sitting on the porch with our favorite books or getting together for a cook out with friends!

6. How do you deal with farm animal deaths? I say a little prayer.

7. Who do you hope to share farming skills with? Anyone who will listen! ha! Mostly my daughter but have been known to hold up the line at the grocery store swapping farming/gardening/recipes with the check out girl! :)

8. What do you like to read? Mostly books on farming/gardening/cooking/holistic living/raising chickens

9. What is your greatest asset? My energy?! It drives a lot of people crazy...but I gotta be me! :)

I keep pics of some of my faves for inspiration when I need it....I've included a few below.....

One of my fave stores near Richmond...
www.shopgather.com

Don't know....I like the dress, the preserves,.....

From the Anthropolgie catalog! LOVE that store!

Another pic from Anthropologie!!!!! Cuteness!

My hometown!! Staunton, VA!! LOVE LOVE LOVE!

Not sure about this one? I just think it's so cozy and reminds me of an old farmhouse!

LOVE pumpkins!!!!!!!!!! Everything about them!

Goodies from the garden!!!

Polyface and the moon!! 2 of my faves!!!

Cooking out at Polyface a few years ago!

Country Living Magazine inspires me!!!

Love all the color in this pic!!

Food for Sunday

2011-04-02T23:28:00.003-04:00

On Saturday, I always try to plan a simple meal for Sunday that I can prepare in the morning before we leave for church. I love coming home to a kitchen that already smells yummy! Here's what we'll be eating tomorrow:

Orange Thyme Crock-Pot Chicken

1 can frozen orange juice concentrate, thawed
1/2 tsp. thyme
pinch of nutmeg
pinch of garlic powder (or more... we like garlic around here)
1 pasture-raised chicken, quartered
1/4 C. water
2 Tbsp. corn starch

Combine orange juice concentrate in a bowl with thyme, nutmeg, and garlic powder, mix well. Dip each piece of chicken into mixture and coat completely. Place in crock pot, pour remaining mixture over chicken. Cook on low 6-7 hours or on high 4 hours.

When chicken is done, remove and keep warm. Pour the sauce that remains in your crock pot into a saucepan. Mix the cornstarch and 1/4 C. water well (no lumps!) and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

We'll be eating our chicken with rice, steamed veggies, and a spinach salad.

This recipe is from "Saving Dinner" by Leanne Ely, one of my favorite cookbooks.

Enjoy!

April and May's Book Disussion - The Dirty Life by Kristin Kimball

2011-04-01T12:44:00.002-04:00

Happy April, Everyone!

Today officially starts the reading and discussion of The Dirty Life by Kristin Kimball.

If you are just joining us, you can read more about her book here.

Now for my confession, this book is still on order for me. Estimated delivery isn't until the first week of May. So I'm not going to be able to start this discussion out with any type of review. I'll have to leave it to those of you have it in hand already to start it off and I'll be sure to chime in as soon as my copy makes its way to my door.

Let's talk!

What is your initial opinion of this book?

Further Discussions:

Questions 1 & 2

First Calf of the Season

2011-04-01T07:48:00.004-04:00

This is the first calf of the season. The cows were right outside my yard fence last week and the little one squeezed under the fence. His faithful mama followed (over the fence) and here he is bedded down in my flower bed.

Isn't he sweet?

Watch out for Mama Cow though, she doesn't want you messing with her calf. You're close enough.

A Busy Week

2011-03-31T07:00:00.001-04:00

Hi folks!

Well, it's been a productive and busy week so far, and it's not over yet. The first batch of broiler chicks are going out on pasture today, and the next batch will soon arrive to live in the brooder. Also, the concrete has been poured for the new poultry processing shed!

The eggmobile is full of laying hens, who are happily following the cows in the fields. Compost is being spread out on the fields. Grass is greening up and getting beautiful.

Some pigs are out on mountain pasture, while others are "pigaerating" in the cows' bedding from winter. We've had several baby calves born, too. They're adorable! I wish that I had more photos to share, but the wet weather has kept my camera indoors.

Broiler pens ready to receive chicks.

Hens 101

2011-03-30T11:07:00.003-04:00

Recently I had the pleasure of attending a course on raising chickens, "HENS 101" with Patricia Foreman in Lexington. Pat has over 20 years experience raising chickens. "City Chicks" one of her many poultry books. It provides solutions and ideas on how to raise a small healthy flock of hens in your own backyard. I've been recommending it to our suburbia friends and I'm finding it terribly resourceful with our flock of 500.

Here at Buxton farm we eat a lot of eggs. Anyone who has read Sally Fallon's cookbook, "Nourishing Traditions," can testify to the incredible amount of protein in an egg and how much the thyroid benefits from eating pasture raised eggs. There's a lot to be said about eggs. Pat says the hens also benefit from eating the egg shells. She recommends grinding them in a food processor and then feeding them back to the hens for the calcium that it's in the shell. I started doing that this week.They devour them and hard boiled eggs as well.

I look forward to reading "City Chicks." The book is packed with knowledge and also serves as a great reference. I must confess my reading time has been cut in half with spring here but every break I get I'm deciphering chapter after chapter. What a treat to meet yet another great person living amongst us here beautiful Virginia!

Shannon's Favorite Herb-Roasted Chicken

2011-03-29T10:21:00.001-04:00

From Shannon Hayes' Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture-Raised Foods

Serves 4

2 tablespoons Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken, approximately 4 pounds

Chicken Herb Rub:
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano

- Preheat oven to 350 degrees.

- Place Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste.

- Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 and a 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees Farenheit and the internal temperature of the thigh reads 165 to 170 degrees Farenheit. Let rest for 10 to 15 minutes before carving.

I'm the new Saturday chick

2011-03-26T19:09:00.004-04:00

Hello all! I'm Kristin (with an "in"), nice to meet you! My husband Daniel and I manage Briarmoor, one of Polyface's rental farms.

For my first post I thought I would expound upon our journey to Virginia. In May 2005, my husband joined the military. In the fall of 2005, we discovered Joel's book, "You Can Farm", and the general idea of homesteading. We felt something ring true in our spirits, and knew we had found our calling in life. However, with my husband's five-year commitment to the army, we couldn't rush out to pursue our newly discovered passion. Instead, we began where we were. We built a small chicken shelter, ordered 25 baby chicks, and started to learn. We were so excited! We brooded the little chicks in a cardboard box in the bathroom. When they went outside, I was extremely nervous that we would get in trouble for having 25 chickens in our Californian, suburban, military-base backyard. Miraculously, we didn't! The experience went well, although I cried when we processed the first chicken.

We weren't in California very long before we moved to an arid, miserably hot part of Texas. Behind our apartment complex there was a dead, dried-up empty lot for sale. We called and asked to use a small part of it for a garden. The owner was thrilled and gladly said we could use all the space we wanted! So, we experimented with our first (horribly unsuccessful) garden. We began composting. We read everything about homesteading and farming we could find. And again, being in the military, we moved.

Finally we ended up in San Antonio, Texas for about 3 years. We tried to purchase a house in the country with a few acres so we could begin to homestead, but that consistently fell through. Eventually we bought a suburban house about 1 mile from my husband's work-- very convenient commute, very inconvenient for farming. We were, however, undeterred; our 1/16-acre backyard had a 6-foot high privacy fence! In the height of our backyard-farming endeavors we had a teeny little pond, raised lots of meat chickens, had 8 egg layers, 2 pygmy goats, 5 rabbits, an attempted garden, and a compost pile. We rotationally grazed all the animals around the backyard, and had the best grass I ever saw in Texas. We gave our neighbors eggs in exchange for their loyalty to us, instead of to the homeowners' association. And we learned so, so much! To this day, the sound of a goat bleating will pull me out of bed in a fraction of a second, ready to rush outside and hush her up so the neighbors won't hear!

I'm sure you can imagine how shy we were to have anyone find out how truly "weird" we were- we didn't want people to see our backyard and think we were out of our minds. I'm certain some of our neighbors already thought that, but over time we discovered that our friends didn't; they thought our backyard was amazing! We began teaching them how to take care of chickens and compost. Eventually we approached our church about using their 10-acre plot of land for a community farming project. They said yes. We now had 10 acres in our care, amazing! We began teaching about 6 families in our church about animal husbandry, sustainability, and raising their own food. Instead of raising 25 broilers in the backyard, we were raising 350 at a time with our friends, and selling them to fund the project. We planted a few trees, raised egg-layers, tried to garden (again unsuccessfully), and dealt with a lot of vandalism and destruction from the surrounding neighborhood.

Amazingly, time passed quickly- our 5 years in the military was almost up-- what to do next?? We knew farming was the next step for us. We were very tempted to stay in Texas and continue suburban farming on our church's land- we had developed many close friendships there and didn't really want to leave. However, Daniel felt led to apply to the Polyface internship program. He was accepted, and so in May 2010 we moved to Virginia. We've never looked back- as soon as we were here, we knew we were home. A rental farm became available towards the end of Daniel's internship, he was offered the job, and we gladly accepted. We moved to Briarmoor on October 10th 2010. We're so glad to be here! Farming is definitely the life for us.

Although our 5 year journey to Virginia seemed painstakingly long, I know we were always where we were meant to be. Each valuable experience led us here, and we wouldn't want to be anywhere else!

The Rain Clouds of Life

2011-03-25T08:17:00.016-04:00

     You have heard it said, "A picture is worth a thousand words." That may be true and on the farm, muddy boots are a sign of tasks accomplished even when the weather isn't cooperating. This is when our dreams don work clothes to become a reality.

     It's not always easy being a farmer. There are days when life's rain and mud threaten to overtake your knee-high boots. Keep on trudging. Stay focused on the task at hand. Your words echo with the ping, ping of the rain hitting the barn roof.

     Rainy days are the hardest. but they are needed to help things grow. Without the rain, the grass would shrivel and die. The animals would go hungry, the garden would perish and eventually, so would we.

     Without the rains of life, where would we be? If everything were easy, would we grow? Would we learn to persevere? To keep on trudging?

    You see, it's all in how you view your challenges. Do you let them beat you down, never to surface? Or do you pull on your boots and wade on.

    Finding joy in the midst of struggle. This is what life is all about. For me, it's my faith in Jesus Christ. I know that He will pull me through whatever rain cloud comes my way. He doesn't promise me an easy road, but He does promise to walk beside me. He promises to bring me to the other side, wherever that might be. When the winds of life batter against me, He is my anchor.

What rain cloud do you have in your life right now? What are you doing to don your boots? What anchor keeps you from being washed down the raging river?

April and May's Book - The Dirty Life by Kristin Kimball

2011-03-24T16:00:00.004-04:00

Join us the Farm Chick's at Polyface Book Club for our April & May Read.
We will start reading the book on April 1st and will discuss different aspects of it throughout the two months.

Coming up next:
June & July - MADE FROM SCRATCH by Jenna Woginrich

The Dirty Life on Farming, Food and Love by Kristin Kimball

Description

"This book is the story of the two love affairs that interrupted the trajectory of my life: one with farming—that dirty, concupiscent art—and the other with a complicated and exasperating farmer."

Single, thirtysomething, working as a writer in New York City, Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if not yet in love, she shed her city self and moved to five hundred acres near Lake Champlain to start a new farm with him. The Dirty Life is the captivating chronicle of their first year on Essex Farm, from the cold North Country winter through the following harvest season—complete with their wedding in the loft of the barn.

Kimball and her husband had a plan: to grow everything needed to feed a community. It was an ambitious idea, a bit romantic, and it worked. Every Friday evening, all year round, a hundred people travel to Essex Farm to pick up their weekly share of the "whole diet"—beef, pork, chicken, milk, eggs, maple syrup, grains, flours, dried beans, herbs, fruits, and forty different vegetables—produced by the farm. The work is done by draft horses instead of tractors, and the fertility comes from compost. Kimball's vivid descriptions of landscape, food, cooking—and marriage—are irresistible.

"As much as you transform the land by farming," she writes, "farming transforms you."

In her old life, Kimball would stay out until four a.m., wear heels, and carry a handbag. Now she wakes up at four, wears Carhartts, and carries a pocket knife. At Essex Farm, she discovers the wrenching pleasures of physical work, learns that good food is at the center of a good life, falls deeply in love, and finally finds the engagement and commitment she craved in the form of a man, a small town, and a beautiful piece of land.

Discussion Posts:

It's A Way Of Life

2011-03-23T19:16:00.010-04:00

"So, why do you want to farm?"

People often ask me this question after we strike up a conversation. Most of them are curious as to why a young person would choose to live and work on a farm when they could live in a big city or earn a college education.

All of us farmers have varying reasons for why we chose this occupation, but for me it is more than a job or livelihood; this practice of farming, which nurtures the earth, animals, and people, is a way of life.

Having been first taught conventional farming methods, I have a deep appreciation for the grass-based, beyond-organic farming practices that are lived out every day at Polyface Farm. Here are a few reasons why I farm:

Healing the land: Through years of skillful grazing management, the land is being healed with increasing amounts of organic matter, earthworm activity, and fertility, which boosts grass growth and pasture stability.

Raising happy animals: By growing in an environment that mimics nature, animals are able to fully express their natural behavior and way of living, which makes them happy and healthy.

Nourishing people: Food from pastured animals contain healthy nutrients, minerals, and good fats & proteins, not to mention excellent flavor!

Good, hard work: Farming requires long hours of hard physical labor, but the work is good and fulfilling, and keeps us active and strong.

Community: The people that I am blessed to work with every day enrich my life; they provide the support and community that keep us all motivated and energized. The positive, encouraging attitudes here are a blessing!

Spiritual fulfillment: Psalms 24:1 says "The earth is the Lord's, and everything in it, the world, and all who live in it." Being able to care for what God has entrusted us with is a noble and rewarding lifestyle.

How about you? Why do you love your lifestyle?

Honey Bees and Dirt Baths

2011-03-23T07:00:00.001-04:00

Echinacea Flower
Can you find the queen?
Rooftop tree swarm

In January I attended the screening of the documentary, "Queen of the Sun" in Charlottesville. Gunther Hauk, biodynamic beekeeper, lecturer, and teacher is featured in this beautiful depictive documentary. He recently moved with his wife Vivian to Floyd Virginia. "Queen of the Sun" is filled with inquiry and healthy solutions for the decline of the bees. It made my heart sing to witness so many people tending to the bees with deep mindfulness. I took Gunther's "biodynamic" beekeeping class last weekend. Gunther Hauk has 36 years of beekeeping under his belt. He is passionate about sustaining the future of the bees. I welcome his approach and look forward to learning more from him. How fortunate we are to have him in Virginia! Queen of the Sun will be released this summer, it's a must see.

Honey bees are terribly wise, we have a lot to learn from them. With the recent awareness about how the bees play a crucial part in a healthy ecosystem, lots of folks are taking up backyard beekeeping. Wouldn't it be nice if we stopped trucking these sensitive super organisms from the midwest to Fresno to pollinate almond trees in the dead of winter? Just like confined poultry and meat growing the bees are at the mercy of our actions to control their production. This long trip is terribly stressful for them. I look forward to the day Fresno and other states start to foster there own "local" healthy bee production.

Last year I had the privilege of catching several swarms. The pulse of a spring swarm of bees is a sight to see and feel. I found one in our neighbors oak tree. It took a few days to get them into my bee box. Now I'm hooked! Pest control companies in California do not want to kill the honey bees with pesticides, at least not where I was living. They too have become concerned about their decline. Thus, I put my name on local pest control rosters and I received at least 2 calls a week for swarm removals. Being a new beekeeper it was a super quick learning curve. I look forward to catching my first swarm this year in Virginia. I have purchased incredible local honey and eat it daily. Hot water with cinnamon and honey instead of tea is one of my simple favorites and it's great for respiratory ailments. I use honey for cuts and wounds, bee stings, sunburn, facial masks and as a sugar substitute. Honey has an outrageous healing quality and it's local! Honey truly is the nectar of the gods.

On the farm front! I caught a few of our girls in their dirt baths sharing afternoon gossip. This was their last day in their winter hoop house, as they are making their way to fresh pasture behind the cows in their egg mobiles. Big transition for them. Watching them clean their feathers while lounging in the sawdust in the warm sunlight gives me a warm tender feeling. When our animals are happy, we are happy!

Spring, in Words and Pictures

2011-03-22T07:26:00.013-04:00

In the spring, at the end of the day, you should smell like dirt. ~Margaret Atwood

If you've never been thrilled to the very edges of your soul by a flower in spring bloom,
maybe your soul has never been in bloom. ~Terri Guillemets

Spring is sooner recognized by plants than by men. ~Chinese Proverb

It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want,
but it just fairly makes your heart ache, you want it so! ~Mark Twain

Spring makes its own statement, so loud and clear that the gardener seems
to be only one of the instruments, not the composer. ~Geoffrey B. Charlesworth

Every spring is the only spring - a perpetual astonishment. ~Ellis Peters

Spring has returned. The Earth is like a child that knows poems. ~Rainer Maria Rilke

What is Spring, in your words?

{ Many thanks to http://www.quotegarden.com/! }

Farmers Market Season!!

2011-03-21T07:51:00.001-04:00

Spring!! Spring to most people means flowers blooming, warmer weather and longer days....to me it means farmers market season! A chance to eat fresh again! I'm so lucky to work for Polyface and have access to yummy meats and fresh produce grown right outside our door - believe me I don't take that for granted one bit! But it's also getting easier for all of us with farmers market season right around the corner and more and more farms offering CSA's - we all have access to healthy, local food! Now, I know what you're saying..."I don't have one close enough to me" or "I don't have time to cook and it's more expensive". I know, I've been there and it's so easy to become overwhelmed with making the decision to eat locally and seasonally that you decide that it's just too much trouble. Let me tell you a story.....I used to sell Polyface products at St. Stephen's Farmers Market in Richmond, VA and there was a little girl who came to the market every Saturday with her parents. She was about 10 years old. She had been learning about the importance of healthy eating in school and wanted to prepare a meal sourced from local farmers and growers. She would visit the market with her parents, and $20 to buy eggs, veggies, meat, fresh bread and cheeses .....whatever she could find that day and make dinner with what she brought home. She thought it was so fun and called it a 'treasure hunt' because she never knew what she would find and loved making up new recipes with the fresh ingredients! She did this one day a week - that's it! It was a great way to jump start her family's commitment to eating healthy and supporting their local farmers and growers! It was also a great way to share a family meal and teach her parents how easy it is to eat seasonally and locally!

If you're not sure where the closest farmers market or local farms are to you please visit www.localharvest.org or www.eatwild.com. Or call me at the farm! I'll help you find one or give you directions to us!

Marketing School

2011-03-18T08:02:00.025-04:00

Last week I had the opportunity to speak at the Stockman Grass Farmer's Marketing School in Mississippi with Joel Salatin, Allan Nation, Carolyn Nation and Wendy Gray. I was only able to be there for the first day so I didn't get the opportunity to hear all of the conference.

Carolyn's speech was really great. She touched on how to add a personal touch to direct marketing, from a woman's perspective. Those of you who subscribe to the Stockman Grass Farmer may have seen her "Women's Work" comlumn that she writes every issue. This is the first article that I read when it comes in the mail. I highly recommend it. The Stockman Grass Farmer isn't just for farmers anymore. It has very interesting articles and ideas for anyone in direct marketing.

I acquired a copy of Carolyn's new marketing book - Marketing Grassfed Products Profitably. Carolyn presents her ideas about the psychology to marketing. Some of the things that she has covered:

What you wear to make the best impression on your customers - including style, shoes and color.

How men and women think differently when it comes to buying.

How to market to a man if you are a woman.

How to market to a woman if you are a man.

How to make you a kid-friendly place, encouraging parents to bring their children.

Making your customer feel at ease with you and your products.

These are just a few of the many topics she has researched and shared.

The sections in this book include:

First things first
What are you selling?
How much should you charge?
Marketing - Make a Plan
How to sell - Putting the customer first
Where to sell
Professionalism

Each of these sections have several chapters. I think this book is going to be well worth the time!

I plan to read this book over the next month. Would any of you care to join me?
We can discuss our thoughts and ideas. What we like and don't like about this book. I'll post my review on it in about a month. Let me know if you are in and if you have any suggestions on the best way to discuss this.

Chicks Are Here

2011-03-17T07:00:00.003-04:00

Broiler chicks have arrived at Polyface Farm! Now that the chicks are here, it really feels like spring has begun. This is my first year overseeing the broiler operation, and it's exciting to begin raising the first batch of chicks.

The chicks will live in the brooder until three weeks of age, and then they will enjoy Polyface's green pasture until they are about eight weeks old.

What is happening at your home or farm to begin the new spring season?

New Beginnings

2011-03-16T07:00:00.004-04:00

After 20 years of living in sunny California, my husband, Michael and I moved to rural Virginia 6 months ago. Wow! What a change and we welcome it. California is a very special place to us. So many incredible people and endless opportunities not to mention some of the best farmers markets in this country. With that said we have ventured into farming full time on a piece of property that is "to live for."The setting is 300 acres in pasture and 600 acres in forest. Long walks in the woods this winter became daily medicine. So many trees, so much oxygen! A family of geese start their morning song around 5:30 a.m. in the pond outback. Many might find this alarm clock disturbing but the change for us from city workers blowing leaf machines to the song of geese is welcoming. This is a birders paradise.

In our very small town we often get asked why we moved from the "left" coast to Bath County, Virginia? Well, we came for the experience with Polyface and our deep desire to live on land has been manifesting at least 10 years. Surrounded by 2 National Forest we can go days without seeing any other living "beings" other than the animals we shepherd. No freeway noise! We enjoy trying to identify different species of birds. The endless diversity of songbirds reminds me of a farm in a remote village in the mountains of Bolgona, Italy where we woofed about five years ago. One afternoon we were working in the lavender field when we heard the call of a cuckoo bird, it sounded just like the famous old clock. Ii was wild!

We felt summonded to experiment with small farming when we left Los Angelels 7 years ago for a farm apprenticeship in Maine and have never looked back. Our strong desire for a healthier lifestyle, helped us understand that growing food and eating animals we raise has an indescribable quality that is clearly underestimated.

Once our Maine apprenticeship ended we returned to California. In our second move across the country we were introduced to a strong permaculture community. In time, we found a piece of rental property and we began to create a small homestead. One of the best things about practicing permaculture is the wisdom to start small and observe land the first year before doing anything on a permanent basis. Each year we added something more. Large garden,small pond, fruit trees, hens and ducks, compost, then broilers, then turkeys, worm bin and bees.Starting small allowed us to gain experience and kept us creating ways to make things more energy efficient.

What's really heartwarming for me is that moving to Virginia has felt like coming home. The seasons, the slower pace, the people remind me so much of my hometown Ohio. I believe timing is everything. If anyone told me we would be living in Bath County Virginia two years ago I would have said, "you're crazy." And yet here we are, watching glorious pink and blue sunrises with the songs of geese and the cackle of our 500 hens nestled away in their winter hoop house. What more can a midwestern gal ask for?