Featured Herb – Mint

Mint, probably peppermint

Mint is our herb this week. It is a hardy perennial with aromatic leaves. I like to dry it and use it as tea in the winter. Several leaves can be added to salads or stirfries for a change in the flavor. And some add it to drinks to make them more minty. This is $1/bunch.

Featured Vegetable – Green Garlic

Green garlic to be bunched

Green garlic is immature garlic.  Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle.  If it is soft and not stalky, it can be eaten.  It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.

Spring Intruders

As is common in rural properties, The Farm is posted land. The Farmer doesn’t want uninvited guests leaving a gate open or tromping through crops. So when The Farmer’s Wife takes her walk along the road, the bright yellow signs are hard to miss.

The other day, The Farmer’s Wife came back from a walk and reported on a violation of the posted sign. We had an intruder!

It is the job of the brave Farmer to protect his borders, so out he went, weapon in hand…

Continue reading “Spring Intruders”

2019 Farmers Markets Start Next Week, June 5&6!

  • On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area.  We are usually on the Euclid side of the building.  I refer to this market at the Westcott market.
  • On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
  • On any day we are available at the farm in Nedrow by appointment.

Want to get weekly updates about what we have available?  Sign up below! Then stop by a market and say hi!  See you soon!

Spring on the Farm – 2019

Here are some views of the animals on the farm – goats, cows, pigs, calf, and chickens – and a look at the tulips, opened and closed.  Enjoy!

Pesch and Ralph
Firelight grazing
Wild Woman grazing
Spring piglets
Ted, the calf being raised to be an ox

 

The six chicks from the winter hatch
Closed tulips on a cool day
Open tulips on a sunny day

 

Tax Time at the Nerve Center

March 23 – Once upon a time (heigh-ho, the dairy-o) the Farmer took a wife.

The Farmer’s Wife not only gets to cook all the great farm food, but also helps keep track of farm records. This is in addition to volunteering for her church, working part-time for a small homeschool curriculum producer, homeschooling her children, and maintaining a household.

And the big push now is to get our tax forms done.

Here is The Farmer’s Wife’s Nerve Center. Does that look like organized chaos? Well, if The Farmer posted a picture of his work area, you would see complete chaos.

April 8 – And taxes are done, submitted, and accepted! YEA!!!

Pork Resupply – Part 2

And our pork is back! YEA!!! 🙂  We have frozen meat:

  • Smoked pork – $7.00 / lb.
    • Bacon – around 1 lb each
    • Ham slices – These are 1 each in a package and they are about 6 in. ovals with a small bone in the middle and some fat around the outside – around 1 lb. each.
    • Smoked pork chops – 3 smoked chops in a package, each package about 1.25 lb.
    • 1 smoked ham roast – This will have a bone down the middle. It weighs about 4 lb.
  • Fresh pork (unsmoked, frozen) – $6.00 / lb.
    • Steaks – These are 2 / package, are about 5 in. long and 3-4 inches wide. They weigh about 1.75-2.0 lb.
    • Chops – These are 3 / package.  They weigh about 1.25 lb.
    • 2 shoulder roasts – These have a bone in them and are about 4 lbs. each.
    • 2 loin roasts – These have a bone on the side and are about 4 lbs. each.
    • Ground pork – This is bulk ground meat that is in a tube and weighs about 1 lb.  Each tube is $6.
    • Spare ribs – This is a short rack of ribs, about 2? lb.
  • Sausage – This is bulk sausage in a tube and weighs around 1 lb. – $7 each.
    • Pork sausage or breakfast sausage – This is pork, salt and flavorings, primarily sage.
    • Sweet Italian sausage – This is made of pork, salt, sugar, white pepper, fennel, paprika, anise and coriander.
    • Hot Italian sausage – This is made of pork, salt, crushed red peppers, sugar, fennel, black pepper, and paprika.
  • Other pork parts
    • Liver – This is about 1 – 1.25 lb.  $4.00 / lb.
    • Heart and tongue – Both of these items are frozen together.  They weigh about .5 lb. $4.00 / lb.
    • Feet – This is 2 feet / package and weighs about 2 lb.  $2.00 / lb.
    • Lard – This is unrendered pork fat in frozen slabs.  A bag is 5-10 lb and is $2.00 / lb.
    • Bones – These are $2.00 / lb.
    • Heads – This is the pig skull with most of the meat trimmed off. $6.00 each

These items are available from the farm or through the monthly Meat Subscription. Email me about what you would like to purchase.

And the winner is…

Congratulations to Sara L. on winning our 2018 Local Food Challenge.  During the winter and spring she and others regularly commented on the food challenge for that month.  Yesterday, her name was drawn and she won a $50 gift certificate to the farm.  Congratulations, Sara!

Pork Resupply

It is time to send the pigs to the butcher. We purchased these pigs from another small family farm and have raised these pigs out of doors and fed them non-GMO grain, milk and cultured milk from our cow and day-old produce from a local grocery store and from our garden. They have been allowed to root and act like pigs.  The plan is to use the location where they were as the start of a garden bed.  They have done the tilling and fertilizing, we will do the planting and growing.

We have several sides available as halves or quarters.  1/4 side would take up about half the freezer over a refrigerator. We sell pork in bulk for $200 / quarter + processing costs (last time it was about $80/quarter).  The total would be around $280, depending how much smoked meat and sausage you get. Assuming you leave most of the bones in, it would be about 35-40 lb. of meat.   If you contact me by Monday, January 7, you can choose how you would like to have your pork cut up and what (if anything) you would like to have smoked or put into sausage.  Payment can be made in late January when you pick up the meat.

Email me if you would like to purchase a quarter or half a pig or if you have questions.

In February we will again have pork available by the cut – $6 / lb. for unsmoked meat, $7 / lb for smoked meat and sausage.  If you have cuts that you would like me to request from the butcher, please email me about that.

Poo Power

While reviewing his news sources recently, The Farmer saw a reference to a comparison of fertilizers on soil health.

In a study that spanned more than a decade, researchers at the University of Wisconsin-Madison used varying levels of manure on one field and varying levels of inorganic fertilizers on another. Yet another plot received no amendments, acting as the control.

Fresh Cow Pile

Soil samples were taken in 2015 to assess how the soil fared with the different protocols used. And in September of this year the results were published by the American Society of Agronomy (ASA). The executive summary states:

Core Ideas:

*Long-term annual application of manure maintained the soil pH but inorganic fertilizer decreased it.

*Manure application increased soil organic carbon (SOC) and total nitrogen (TN).

*Higher manure rate helps in improving the water stable aggregates compared to inorganic fertilizer at 0- to 10-cm depth.

Fresh Chicken Droppings

There was also a warning that higher electrical conductivity readings in the manure-fertilized fields could indicate salt levels being too high.  But since The Farmer is not a member of the  ASA, he cannot get the report details to read the specifics.

As someone whose farm includes animals, and whose animals provide much of the fertility for garden, this is a heartening study.

This post’s bottom line: using what comes out of your animal’s bottom will help your farm’s bottom line…or, the power of poo keeps your soil from bottoming out.

Our well-aged compost pile