tag:blogger.com,1999:blog-34181204287027363562024-03-13T09:06:45.879-04:00Frith FarmFrith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3418120428702736356.post-38303947872106114432013-08-30T18:33:00.000-04:002013-08-30T20:59:03.265-04:00Turkeys Out to PastureAnybody who has visited the farm since Wednesday may have noticed a new addition to our pasture. The turkeys are just big enough to be out on pasture.<br />
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After a cozy few weeks in the hoop house they are very excited to be where they can eat as many bugs and as much grass as they desire.<br />
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Be sure to stop by and say hello as they follow the sheep around the pasture. They have been growing quickly and we have even heard their first few 'gobbles.'<br />
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It may seem a bit early to be planning for Thanksgiving, but these local, pasture-raised, certified Organic turkeys will sell out quickly. Leave your $10 deposit and leave us your info on the clipboard near the egg fridge in the barn. You can choose anywhere from 14 to 26 pounds, but be sure to show up early on pick-up day if you are concerned about precise size (Tuesday 26th, November). The price is $4.50 per pound.<br />
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JoshJosh Girardhttp://www.blogger.com/profile/10748600314993602804noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-17457040366296246892013-08-17T15:18:00.001-04:002013-08-17T15:18:36.555-04:00Cool NightsHello blog readers! This is Josh, formerly the long-haired intern. After hosting some of my friends at the farm last weekend, I decided I needed a change and cut my hair. It was great being able to share the farm with my guests. Here we are enjoying our big farm breakfast:<br />
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Cool nights at the farm are a signal that fall is quickly approaching. Last week we seeded the last of the crops. The seasons final round of spinach, turnips, rutabaga, kale, and beets are on their way.<br />
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Last weeks cloudless mornings quickly warmed and dried the dew soaked grass.<br />
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The peppers are ripening up! <br />
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Springs kale finishes as we await the new fall crop.<br />
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The hanging garlic is beautiful and delicious!<br />
Thanks to my friend Ryan for taking such beautiful photos while visiting the farm last week!!Josh Girardhttp://www.blogger.com/profile/10748600314993602804noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-5194050153094333692013-08-03T10:41:00.001-04:002013-08-03T10:41:40.493-04:00Recent NewsA few changes have happened since the last blog entry. Liz (the intrepid apprentice blogger whose posts you've been reading) has moved on, back to her home in Georgia. She is missed, but our new apprentice Cricka is already up to speed on the various farm tasks. Look for his photo and bio soon on the "team" page of the website.<br />
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Another recent addition to the farm community came last night when Miracle gave birth to 6 healthy piglets.<br />
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They look more like dad than mom. They are crosses between a Tamworth boar and a Berkshire sow.<br />
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Other highlights include our garlic harvest last week. In one afternoon we dug 4,000 heads of garlic and hung them in the barn to cure. The variety names make me think of dark northern winters, which these dense nuggets of spicy flavor help get us through: Red Russian, Georgian Fire, Music, German Extra Hardy, etc. <br />
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Ray, one of the recently-named farm kittens, took a special liking to the garlic and often stands guard over it ferociously:<br />
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The apprentices and I are hoping to take turns with the blog, so look for posts from Josh, Will, and Cricka in the near future!<br />
<br />-DanielFrith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-86839907437935063042013-06-28T13:52:00.000-04:002013-07-06T22:16:56.750-04:00Chicken Processing<div dir="ltr" style="text-align: left;" trbidi="on">
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Remember these guys?</div>
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You might also remember them when they looked like this. The chicks I mean, not the adorable children. </div>
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So far, we've gotten three batches of 100 broiler meat chickens, sent to us in the mail! We start them out in the brooder hoophouse until they get big enough to be put out on pasture. </div>
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From start to finish, these chickens live about 10 weeks. And yesterday was our first chicken processing day, which will now happen monthly until October. </div>
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I was the only one of the apprentices who had never participated in killing a chicken and I have to admit that I wasn't avidly looking forward to Thursday. </div>
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We started out by hauling the fully grown chickens from the pasture to our on-farm processing unit. </div>
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Of course, there was also a lot of cleaning and sanitizing to be done beforehand, making sure all the equipment was in line with regulations. </div>
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Daniel is a veteran at all this, so he explained the system to us and by 7am we were in the thick of things.</div>
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Although there won't be any graphic pictures shown here, I do want to explain how the chickens are processed. From the yellow crates they are put upside down in silver cones with their heads sticking out. </div>
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Daniel cut their throats and allows the blood to drain into the black container you see on the ground. The chickens are then placed in the scalder which loosens their feathers which are then removed by the plucker. </div>
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After Daniel's work is through, the rest of our team, plus some volunteers, set to work taking off the heads and feet and removing all the organs. We were all novices pretty much, so the going was slow at the beginning. We definitely got faster though as the day wore on and had all 95 chickens processed, bagged, and labeled by nightfall. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_WnMr-OqAif2400rtqPflquLiupFcoygxl7Bpx5BHo_U1qTFQKp12CBUY6pYflHg5iTOaIdznfEp6fV4Syz5u0hlcFpfv2OMPzg6mn9rAC0PaUbF-dWuzIcCZy5cZsWyEjrOVyrlS75i/s1600/IMG_7597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_WnMr-OqAif2400rtqPflquLiupFcoygxl7Bpx5BHo_U1qTFQKp12CBUY6pYflHg5iTOaIdznfEp6fV4Syz5u0hlcFpfv2OMPzg6mn9rAC0PaUbF-dWuzIcCZy5cZsWyEjrOVyrlS75i/s1600/IMG_7597.jpg" width="426" /></a></div>
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It was one of the more exhausting days I've had on the farm so far, but it was also a really good experience. Meat of all sorts is so ubiquitous in our lives that often there can be a very real and sometimes damaging disconnect when we aren't aware of where our meat comes from. </div>
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Thursday definitely taught me to be very aware of the real price of meat and to remember its true value. </div>
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We will have fresh chicken available from this slaughter through the weekend and then frozen for the rest of the season. The price is $4.50/lb, with most birds weighing between 4 and 6 lbs. Stop by the farm or come to the Scarborough or Portland farmer's markets if you're interested!</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3418120428702736356.post-31408903485066547972013-06-24T21:00:00.001-04:002013-06-25T13:13:20.391-04:00Virtual Farm Tour<div dir="ltr" style="text-align: left;" trbidi="on">
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This past week I met a lot of you CSA'ers walking around the farm, a bit disoriented. </div>
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Which I completely understand. There are a lot of things growing that don't necessarily look like what you'd expect them to yet, plus we're constantly moving the animals around to new edges of the farm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgbUbrlNCQaRjHU4fwwPpsILiCw6ol41Sed0A5Sc9QBVKFSFGsTkdWcbxdgh28cQ_OyKepBnVmKMLAo8CjtaAAI_MzV9XaaRlAKf0kbWRKW6VZDWh15uoRMMKvEqsgELPOsJF1n4aKW_3/s1600/IMG_7583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgbUbrlNCQaRjHU4fwwPpsILiCw6ol41Sed0A5Sc9QBVKFSFGsTkdWcbxdgh28cQ_OyKepBnVmKMLAo8CjtaAAI_MzV9XaaRlAKf0kbWRKW6VZDWh15uoRMMKvEqsgELPOsJF1n4aKW_3/s1600/IMG_7583.jpg" height="640" width="426" /></a></div>
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Today I'd like to take you on a virtual farm tour; just in case you ever decide to take a stroll around the farm, you'll have a general idea of what is where. Above you see our driveway, usually packed with cars on Tuesdays and Fridays between noon and 8pm. The three apprentices live in the part of the house where the porch entrance is and Daniel lives in his own section directly below the chimney.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKpuxlj18CiJoQqBXIKyg59UjFPPLOSmz58wRrSQ3EZ-rP6Vg2GxsvmTd_dyvlXXz5tEK9E2ExdloYnRhLpqXTRIumd5qYJCXhrTaEWwOAaUBPRiT-AH5wj17rQiOXzd0kIk4Sq1FyRdX/s1600/IMG_7582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKpuxlj18CiJoQqBXIKyg59UjFPPLOSmz58wRrSQ3EZ-rP6Vg2GxsvmTd_dyvlXXz5tEK9E2ExdloYnRhLpqXTRIumd5qYJCXhrTaEWwOAaUBPRiT-AH5wj17rQiOXzd0kIk4Sq1FyRdX/s1600/IMG_7582.JPG" height="426" width="640" /></a></div>
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The Frith Farm sign is surrounded by our perennial pick-your-own herb garden. Once we get around to taming (weeding) this beast, you'll be able to find herbs like chamomile, lemon balm, oregano and sage here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-HbA0YyF_1iNHXMsnHCpheK_ndZeQooE4fA9lijN-8iNpvPDJij5pN090Q4kaQQnaYTAkBZ7im8Zza7EAVGNlV5j1mIdtRntC9xadYmDx8TdVbkPSth-cK-nLJlk8JoEMGVT6x8d0Jpj/s1600/IMG_7572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-HbA0YyF_1iNHXMsnHCpheK_ndZeQooE4fA9lijN-8iNpvPDJij5pN090Q4kaQQnaYTAkBZ7im8Zza7EAVGNlV5j1mIdtRntC9xadYmDx8TdVbkPSth-cK-nLJlk8JoEMGVT6x8d0Jpj/s1600/IMG_7572.JPG" height="426" width="640" /></a><br />
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This is your view from the barn where you pick up your shares (normally not featuring Daniel digging a trench). Behind Daniel and his shovel is our pick-your-own annual herb garden. Here you'll find loads of basil, cilantro and several dill forests. The plot in the left foreground is our pick your own flower plot, which is just about ready to be plucked!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyVwnadGm1-zKcjICHy-CeCsKxsvP-klXnS5oZZ9SnYZJCHO6CMkti6x3jRa_ma7OLqs_mVUXJy00fBAJe4b6QVy46OgXzMG4pWTTFFx7rt_pFHDSx-rDGKofg105loDAjdIQhS7WTTgO/s1600/IMG_7574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyVwnadGm1-zKcjICHy-CeCsKxsvP-klXnS5oZZ9SnYZJCHO6CMkti6x3jRa_ma7OLqs_mVUXJy00fBAJe4b6QVy46OgXzMG4pWTTFFx7rt_pFHDSx-rDGKofg105loDAjdIQhS7WTTgO/s1600/IMG_7574.JPG" height="426" width="640" /></a></div>
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Behind the flowers you'll see two greenhouse-looking things, neither of which are actually greenhouses. The one closest to the barn is called the henhouse and it's where we raise our baby chicks who later are put on pasture and then processed here on the farm. (Our first chicken processing is this Thursday and fresh chickens will be available Friday the 28th!)<br />
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Behind the henhouse is the high tunnel where we have planted our heirloom tomatoes. We planted them inside to attempt to save them from a pest that only comes out at night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3mha5pERAHfOcetSJ5nEVGyLLf4Kl-jfAVzLktfnRL3M-Vn5folPwNr11SofAGF9sY-xDXBLOAHt4eNBUbtJdoHa10kNy4e_6YsR7hzaFDPKF4XV4hoz877CV9i3MnXDrQurRcOQilZB/s1600/IMG_7573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3mha5pERAHfOcetSJ5nEVGyLLf4Kl-jfAVzLktfnRL3M-Vn5folPwNr11SofAGF9sY-xDXBLOAHt4eNBUbtJdoHa10kNy4e_6YsR7hzaFDPKF4XV4hoz877CV9i3MnXDrQurRcOQilZB/s1600/IMG_7573.JPG" height="426" width="640" /></a></div>
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If you decided to venture beyond the chicks and the high tunnel tomatoes, you would see our eggplant and pepper plot on your left, followed by our kales, collards, cabbage, broccoli and cauliflower. On your right you would see several succession plantings of lettuce, mustard greens, bok choi, turnips, kohlrabi, and rutabaga. The green bushy plot following all that is potatoes and in the far back right you'll see five beds of brussels sprouts, my personal favorites!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_1stHAWLGXXqEneT0V_9Ir3i1P1SWL_w-xQ0-77sBaxo3UMmTAKi6trgCeA4iBq4OjW31LlQgr251rjnZGLob5LUyTZxpjnz5YIMBcsJcm8iEV9wjb-pSYoQMKJQMuaSlu_prUwTUnCB/s1600/IMG_7581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_1stHAWLGXXqEneT0V_9Ir3i1P1SWL_w-xQ0-77sBaxo3UMmTAKi6trgCeA4iBq4OjW31LlQgr251rjnZGLob5LUyTZxpjnz5YIMBcsJcm8iEV9wjb-pSYoQMKJQMuaSlu_prUwTUnCB/s1600/IMG_7581.jpg" height="640" width="426" /></a></div>
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After you've exhausted one side of Frith Farm, you can always head past our chicken processing trailer on the right and through the wall of blue spruce trees to the other half of the farm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqWp0MC4g4pyXnVVL37FdM1xwZIAp9F4X1NBTN5Ron92Uo3Z28Rhwzj1IU8kJN9EkquYlE8OPlPpumjTpA4B9se9pwin7MVwKg1_roGHEmjMMRftAzrfMAs5RtZKOwoIBqD3AjN-grCNr/s1600/IMG_7578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqWp0MC4g4pyXnVVL37FdM1xwZIAp9F4X1NBTN5Ron92Uo3Z28Rhwzj1IU8kJN9EkquYlE8OPlPpumjTpA4B9se9pwin7MVwKg1_roGHEmjMMRftAzrfMAs5RtZKOwoIBqD3AjN-grCNr/s1600/IMG_7578.JPG" height="426" width="640" /></a></div>
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From this vantage point you see our huge bed of garlic on the left, four beds of beets on the right with carrots finishing out that plot. Past the beets on your right there is an entire plot of onions and way in the far back is our spinach, swiss chard, sugar snap pea plot. You can make out the bright red Eggmobile next to the peas as well. We move this weekly though, so chances are it's already changed positions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt0QoAV1r6xHqqjPqgEtrx1g2YlIgFWViuAXcLHTWFULhD-Oi8TY8W23o4klVbUIO08zQTTLWWPWHjVhlu00WF7Fojz2djo3HlmHtCPWhA1yxn4M53KmTLJeBpfR9qItgRm66hXRJwbTx/s1600/IMG_7580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt0QoAV1r6xHqqjPqgEtrx1g2YlIgFWViuAXcLHTWFULhD-Oi8TY8W23o4klVbUIO08zQTTLWWPWHjVhlu00WF7Fojz2djo3HlmHtCPWhA1yxn4M53KmTLJeBpfR9qItgRm66hXRJwbTx/s1600/IMG_7580.JPG" height="426" width="640" /></a></div>
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Finally we have our actual greenhouse; this being the place where we start our seedlings and keep them warm in the chilly Maine spring (and summer!). Behind this we have our cucumbers, summer squash, lettuce heads and more onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qIcAwENBOMgCdqJbhSVaG4J49mIwOmrF9XZUM2YlU45eaV1sBfmdU5p5KiBOpSx-QnuU32GH_1jOI7vrTO5EShE__NG7KfxesUOmBqWHDYc10SgDDsUVoN8_4fFtmvAG7r1zNGOIclLx/s1600/image-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qIcAwENBOMgCdqJbhSVaG4J49mIwOmrF9XZUM2YlU45eaV1sBfmdU5p5KiBOpSx-QnuU32GH_1jOI7vrTO5EShE__NG7KfxesUOmBqWHDYc10SgDDsUVoN8_4fFtmvAG7r1zNGOIclLx/s1600/image-1.jpeg" height="640" width="640" /></a></div>
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We also happen to have these little guys back at the edge of the woods. Although they are particularly skittish when they're young, if you walk up to them slowly and quietly, you're sure to catch a glimpse. Just look for the white electrified fence next to the big blue barrels of pig feed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplFNz0HM3QUvFuzFRAbfqrSC_t6LRneT2Z454CFkcqKbb29-zJHWCqYooTtWmh4h7j0o9m082HDze6RwOVxvl1sRrom3zqlejMV_5K9b3nDjgurcHcPmoRmo-_4b1_gSU5DakqrDfqPrQ/s1600/IMG_7584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplFNz0HM3QUvFuzFRAbfqrSC_t6LRneT2Z454CFkcqKbb29-zJHWCqYooTtWmh4h7j0o9m082HDze6RwOVxvl1sRrom3zqlejMV_5K9b3nDjgurcHcPmoRmo-_4b1_gSU5DakqrDfqPrQ/s1600/IMG_7584.jpg" height="640" width="426" /></a></div>
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As an additional reward for reading all the way to the end of this pretty word-y post, I'd like to ask for name suggestions for the grey kitten above that we've decided to keep. At the moment his name is Tim, for lack of any better alternative. Make your suggestions fast in the comments below or in person this week, before he's doomed to be Tim forever!</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3418120428702736356.post-89860146971639534872013-06-13T20:08:00.004-04:002013-06-14T12:12:27.446-04:00Eating on the Farm<div dir="ltr" style="text-align: left;" trbidi="on">
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After meeting some of you this week at our first official CSA share, I got the idea that it might be of help to hear what your farmers eat on a regular basis (though I'll warn you, it's not all pretty!) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_DuRpdxcMimgRgUmbanK73kAfbt_mRQwUqgi3NuF907vqFAZcMzHWscc7nknXD7_10XpekTdzwZhE8jEJBihvHJLy5MPalgikPvun_TyrbiMNHavDfVSqOEdtiliANGV0-yxWuvjsmCC/s1600/IMG_7548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_DuRpdxcMimgRgUmbanK73kAfbt_mRQwUqgi3NuF907vqFAZcMzHWscc7nknXD7_10XpekTdzwZhE8jEJBihvHJLy5MPalgikPvun_TyrbiMNHavDfVSqOEdtiliANGV0-yxWuvjsmCC/s1600/IMG_7548.JPG" width="640" /></a></div>
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I was really proud on Tuesday of all the hard work that the four of us have put in so far this season to provide such an excellent first CSA share. This week we offered lettuce heads, kale, collards, bok choi, swiss chard, radishes, kohlrabi and turnips and all of these things have been in our own personal cooking repertoires lately. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnCos3hgzu-eLkAYnoIeDUMtdHEbM3z-HtNVu6rGA709NkjvlJ8ZEkYLKId0XRSmPzT61OM8coUwlOj29vPeTxNqj0baTnNZDCNmZoJkD9Ct4bKTbqDoI_0b2mYD6Ev1jLqC5BBLZOzex/s1600/IMG_7552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnCos3hgzu-eLkAYnoIeDUMtdHEbM3z-HtNVu6rGA709NkjvlJ8ZEkYLKId0XRSmPzT61OM8coUwlOj29vPeTxNqj0baTnNZDCNmZoJkD9Ct4bKTbqDoI_0b2mYD6Ev1jLqC5BBLZOzex/s1600/IMG_7552.jpg" width="426" /></a></div>
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First I should probably say a word about how meat eating is viewed here at the farm and for me personally. I have to come clean and say that before moving here in March I had been a vegetarian for somewhere around six years. That said, I was ready to start eating meat again as long as it was responsibly and humanely raised and sparingly eaten. </div>
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At Frith we eat meat rarely, mostly because we are aware of the expense of it, not just in monetary terms, but in the time and care we put in to raising our animals. As a result we usually eat some form of meat once a week. (Although as a side note and so this post doesn't get that "high and mighty" sounding, we were all raised eating meat at least once a day, and none of that was local or responsibly raised!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-xeLW7A9Alod2v_t5NSaAbcMgnfr1BjXwullaDfIKS04PU2NiyUjrtVffk_PtUbG69FCL49K0MB1PSnA6NtH-xijQL2d43u-EbUroyypxHOhYJIctIKRBtH1QyhwYzvst_Bd55s7Xh5K/s1600/IMG_7546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-xeLW7A9Alod2v_t5NSaAbcMgnfr1BjXwullaDfIKS04PU2NiyUjrtVffk_PtUbG69FCL49K0MB1PSnA6NtH-xijQL2d43u-EbUroyypxHOhYJIctIKRBtH1QyhwYzvst_Bd55s7Xh5K/s640/IMG_7546.jpg" width="426" /></a></div>
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Also just to bring us down to reality, there are days (usually at least twice a week) when all I eat for supper is a massive bowl of cereal and usually it makes me immensely happy! </div>
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But that said, we do have access to this awesome supply of vegetable goodness and there are a lot of fun things we do with them. </div>
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One thing I've been enjoying recently are different variations of veggie tacos. I stir fry some garlic with turnips, turnip greens and some spinach, heat some (corn!) tortillas in the broiler and then mix it all together with some garlic hummus I made last weekend. More often than not I'll throw a fried egg on top for extra protein too. </div>
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Josh does a lot of legumes and grains in his rice cooker, quinoa, rice, lentils and black beans are frequently found in his diet. Thrown over some bread with cheese and some sautéed greens. Josh also takes some kitchen risks that I really respect, like trying out homemade mayonnaise and kale chicken salad. </div>
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Will is probably the most adventurous of the three of us (he's the one who dashes out to the herb garden in the evening to get fresh chamomile for his tea) and is also the one who uses the most produce I would say. He stir fries a lot of vegetables, kohlrabi, turnips, radishes, kale and collards, then stirs some eggs into the mix. (He also rendered lard earlier this season and has been using it as his stir-fry lipid of choice.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxmo6Pi65kMqVlSHiH4L8JUZzwjZG9zX2DMKXcT5cG8kxE0RJ9uHn4ReqIa6QtqKDYwV922uR3EF3CwZcV7nQD3zZh24jJ2RsUKp4YRJKVCebO9m4ofbKrdlju3MNTHCbYbOd8g0kUaTi/s1600/IMG_7541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxmo6Pi65kMqVlSHiH4L8JUZzwjZG9zX2DMKXcT5cG8kxE0RJ9uHn4ReqIa6QtqKDYwV922uR3EF3CwZcV7nQD3zZh24jJ2RsUKp4YRJKVCebO9m4ofbKrdlju3MNTHCbYbOd8g0kUaTi/s1600/IMG_7541.jpg" width="426" /></a></div>
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Daniel will be the first to admit that he eats a lot of cheesy bread, peanut butter apples and his homemade granola. But he also has mastered some pretty tasty dishes, including quesadillas with stir-fried veggies. He is also the recognized authority in the house on meat cooking; his nights at the head of our Monday night communal meals have featured pork, lamb and chicken! </div>
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And speaking of those communal meals we share each week, I wanted to put up some links that might help some of you in using up your farm produce, eggs and meat shares. </div>
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These are both excellent vegetarian suppers that just beg to feature our eggs:</div>
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<a href="http://smittenkitchen.com/blog/2010/04/shakshuka/">http://smittenkitchen.com/blog/2010/04/shakshuka/</a></div>
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(add caramelized onions to the following for a sure winner)</div>
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<a href="http://smittenkitchen.com/blog/2006/10/ah-ha-ha-come-and-take-my-hand/">http://smittenkitchen.com/blog/2006/10/ah-ha-ha-come-and-take-my-hand/</a></div>
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For one of the best chicken dinners in recent memory (use turnips instead of sweet potatoes):<br />
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<a href="http://www.thewednesdaychef.com/the_wednesday_chef/2013/04/melissa-clarks-chicken-curry-with-sweet-potatoes.html">http://www.thewednesdaychef.com/the_wednesday_chef/2013/04/melissa-clarks-chicken-curry-with-sweet-potatoes.html</a><br />
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Coconut milk-braised collards and your Frith Farm bacon:<br />
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<a href="http://food.meltingonline.com/greens-with-coconut-milk-and-bacon/">http://food.meltingonline.com/greens-with-coconut-milk-and-bacon/</a><br />
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And this is on my "to-cook" list for next week, good to use with our eggs and some greens from your share:<br />
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<a href="http://www.notderbypie.com/cypriot-greens-and-cheese-pie/">http://www.notderbypie.com/cypriot-greens-and-cheese-pie/</a><br />
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And for those of you wondering what to do with kohlrabi....Will eats it raw right out of the fields and yes, it is reminiscent of a really juicy apple. But you can roast it, puree it, sauté it, or just read the following blog post for other ideas:<br />
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<a href="http://www.simplyrecipes.com/kohlrabi/">http://www.simplyrecipes.com/kohlrabi/</a><br />
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Enjoy your first week of produce everyone and please let us know if you find a particularly successful recipe. Hope to see you all at the Frith CSA Brunch on Saturday morning!<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-23940702754391228342013-06-08T11:47:00.001-04:002013-06-09T16:01:19.076-04:00CSA Begins + Baby Animals<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="goog_904122753"></span>I'm not sure if the boys here at Frith would agree, but it's been a doozy of a week for me at the farm. </div>
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The days have gotten <i>much</i> longer, which means now work starts at 6am for us, yikes! That sounds a lot earlier when I write it than it actually does when we wake up though. The sun rises around 5:10 now, and our animals, especially the layers, want their breakfast on time! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8LDdl8kFxZC1C11SagDxDW1ibG2E87ZzPfWePyALdsj8wEX0bctnaZrn8NiWXMddTvkHrohkbqxVVzjJ5K4Gdrn80Qzht8WMxJIjUIk74aDO9e6a7jYjYzpQS3SIc-njuviON-6h6s4E/s1600/IMG_7527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8LDdl8kFxZC1C11SagDxDW1ibG2E87ZzPfWePyALdsj8wEX0bctnaZrn8NiWXMddTvkHrohkbqxVVzjJ5K4Gdrn80Qzht8WMxJIjUIk74aDO9e6a7jYjYzpQS3SIc-njuviON-6h6s4E/s1600/IMG_7527.JPG" width="640" /></a></div>
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This week was special though because it was our first CSA share pick-up! We were glad to be able to give a smaller share one week earlier than planned, consisting of kale, collards, bok choy or swiss chard, and spinach. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkN15KWU-VoKE1R0SfdHp6D8JVlkfGMX3bCaEZnNk8UZ2CUnhD4Fq4ze9AXIYH2IWWDjGI5NOnCHNeJzZ2zOAI9qt3IRS-948frtHO9duMykJgRG5BmLcvzoEMCOAQv5-KcaY-9CrnmWU_/s1600/IMG_7526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkN15KWU-VoKE1R0SfdHp6D8JVlkfGMX3bCaEZnNk8UZ2CUnhD4Fq4ze9AXIYH2IWWDjGI5NOnCHNeJzZ2zOAI9qt3IRS-948frtHO9duMykJgRG5BmLcvzoEMCOAQv5-KcaY-9CrnmWU_/s1600/IMG_7526.JPG" width="640" /></a></div>
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It was good for us apprentices to see how the CSA works and the preparation needed to harvest what we offer every Tuesday and Friday. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QFJvrrZ1ryarGhjJ7Xi803Uu62PE0legbdBmBJVIu2w1dfsUaE8ipd9s27ZNYD7ngT6jJTW_r6eo7DNqVjUgrEdYskHqmN7IW69ncuOJLZLAaZovfce6bhVQPcJUWR9LXknfSCrnnCC3/s1600/IMG_7528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QFJvrrZ1ryarGhjJ7Xi803Uu62PE0legbdBmBJVIu2w1dfsUaE8ipd9s27ZNYD7ngT6jJTW_r6eo7DNqVjUgrEdYskHqmN7IW69ncuOJLZLAaZovfce6bhVQPcJUWR9LXknfSCrnnCC3/s1600/IMG_7528.JPG" width="640" /></a></div>
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We were all really excited to get to meet and talk to so many of you as well. Most of our days on the farm are just the four of us and having 70 new people come every week just might turn in to the highlight of our week! Above you'll see two of our Tuesday CSA-ers who agreed to let me photograph them with their fresh produce. Thanks ladies!</div>
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Also this week Daniel came home with some new piglets for the farm! They are now tucked in to their new home at the edge of the forest behind our fields, foraging through the leaf layer and dirt for tasty treats to supplement their feed. </div>
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Also I thought it might be a good idea to give a kitten update and to let any potential kitten-seekers that we have one little one available!</div>
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They're basically the cutest things ever and brighten our day whenever we walk by them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dbo9wwSuvMCb9t5vBBcuCewfNtviaD5kFiSRcgDgRy712J0TVQZ1_OzE_NFfFJ3hHzIOloaipoqUTPlxSBuimeNhrA0j99geAp1kpFvALweJ1RgGYUmjMg0poeT7VtlUiX-Iqs-fXL3b/s1600/IMG_7532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dbo9wwSuvMCb9t5vBBcuCewfNtviaD5kFiSRcgDgRy712J0TVQZ1_OzE_NFfFJ3hHzIOloaipoqUTPlxSBuimeNhrA0j99geAp1kpFvALweJ1RgGYUmjMg0poeT7VtlUiX-Iqs-fXL3b/s1600/IMG_7532.jpg" width="426" /></a></div>
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Make sure to stop by and pick one up if you need some TLC this coming week!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgzF8-zGvPGmqPDR3BFQYIUMcfEJE20hdistLjRUJ-2maNJm-Cf0IdOUjqgdXrhMQYtKQadq7CQXVi3xZdtYrQJXHZIq0TJlrRXyjCIKLnsFbTFS9YFgetIwSXuOuw60QgJk4ppDPgQ7c/s1600/IMG_7536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgzF8-zGvPGmqPDR3BFQYIUMcfEJE20hdistLjRUJ-2maNJm-Cf0IdOUjqgdXrhMQYtKQadq7CQXVi3xZdtYrQJXHZIq0TJlrRXyjCIKLnsFbTFS9YFgetIwSXuOuw60QgJk4ppDPgQ7c/s1600/IMG_7536.JPG" width="640" /></a></div>
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I know I do on a regular basis!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkHjkM-glZ186lY6k_Ln2vegdip-w4NbMaTeWtMMjmmQ9toCvFA6F7rnIkjTQ2n3tcF6TDPJhHEFF4xrzFD4ifGQ5VSXlkANZp3VrGTP8xolO5th03trODTUb75wvaoqwdWWig9Uv3F_1/s1600/IMG_7533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkHjkM-glZ186lY6k_Ln2vegdip-w4NbMaTeWtMMjmmQ9toCvFA6F7rnIkjTQ2n3tcF6TDPJhHEFF4xrzFD4ifGQ5VSXlkANZp3VrGTP8xolO5th03trODTUb75wvaoqwdWWig9Uv3F_1/s1600/IMG_7533.JPG" width="640" /></a></div>
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Last but not least, I wanted to give a big thank you to the friends and family of Frith Farm and the four of us who live and work here. We have been the recipients of a lot of love so far this season, in the form of baked goods usually, but this week we were also given some pints of Ben & Jerry's by Daniel's father Stuart and it definitely made our week! We really do appreciate all of you who get your produce, eggs or meat from us and we hope you enjoy the weeks and months to come of this season!</div>
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P.S. Each week starting now, I'm going to attempt to throw out some links/a link to recipes related to our CSA share produce. This week we gave you some collards and <a href="http://www.gfgoodness.com/2009/03/07/coconut-curried-greens/">this link here</a> is the recipe I was dreaming up to try this weekend, we'll see if I actually get to making it or not!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-76066065298278152582013-05-31T17:17:00.002-04:002013-05-31T17:17:55.852-04:00Chores & Carpentry Skills<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="goog_1009702340"></span><span id="goog_1009702341"></span>This week has been a busy one, but oddly enough, the focus of our time and efforts hasn't been directed at our plants. </div>
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One of the things that all three of us value about our apprenticeship at Frith has been the extremely varied opportunities we get, to learn, not just about growing plants, but about planning and building everything from Eggmobiles to broiler shelters. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79_qY24uw5GE3S7zHW9sT0urw_z4l2lzgSd0xnjFMdWLhuvhn-QBomOjSmBFRCsejjG0U51XNfkGwX77lI8Ywy01jnAYlcFhtvnr1KNPq-ONyVI_d5VhRVXa3pYZHm78DPgccPq2SlN10/s1600/IMG_7487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79_qY24uw5GE3S7zHW9sT0urw_z4l2lzgSd0xnjFMdWLhuvhn-QBomOjSmBFRCsejjG0U51XNfkGwX77lI8Ywy01jnAYlcFhtvnr1KNPq-ONyVI_d5VhRVXa3pYZHm78DPgccPq2SlN10/s1600/IMG_7487.JPG" height="426" width="640" /></a></div>
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This week we were working on two bigger projects that have been looming over us for quite awhile it seems. </div>
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Above you'll see Josh, constructing the frame for two additional broiler shelters that were needed to put our meat chickens out to pasture. This year we will ultimately be raising 500 broilers in all, and so now we have four shelters on pasture, each fitting 50 chickens. </div>
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For me, constructing anything at all is a new experience as I was not brought up with many power tools and handsaws lying around. I'm quickly learning the difference between a socket wrench and a regular wrench, along with how to use a circular saw and Great Stuff! </div>
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Above you'll see Will putting chicken wire along the perimeter of the broiler shelter with a staple gun. And below he's working on the walk-in cooler that is becoming more and more necessary with the 90ºF weather we've had the past two days. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgPdfrI2zHCWKb9EMaUG-4euGQBxLNPpuY4hK7J6VXD4wBm74Q79wiSFP1QZckrZTef-cA3PzRdrpkOkmsrhjSKJwxUMArtNdE4ojhz1Kc1B0JtCEHkj2kJqDWWY5bVjbxhllt9NTdru_/s1600/IMG_7481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgPdfrI2zHCWKb9EMaUG-4euGQBxLNPpuY4hK7J6VXD4wBm74Q79wiSFP1QZckrZTef-cA3PzRdrpkOkmsrhjSKJwxUMArtNdE4ojhz1Kc1B0JtCEHkj2kJqDWWY5bVjbxhllt9NTdru_/s1600/IMG_7481.jpg" height="640" width="426" /></a></div>
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This walk-in will allow us the luxury of not waking up at 4:30am every Wednesday morning to harvest for the Portland market! When it's completed we'll be able to harvest on Tuesday evening and wake up like normal farm workers at 5:30am. </div>
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And speaking of the early mornings, I wanted to shed a little light on the chores that Will, Josh and I are responsible for each work day. Every month we switch, so for the month of May, I was in charge of our laying chickens, Josh our meat chickens (also called broilers), and Will the pigs and sheep. </div>
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Although this changes throughout the season, our chickens currently require the most time and energy to care for. </div>
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The layers not only eat a lot of food, but the eggmobile must be moved weekly and then there's those eggs!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXo8fXh86js6Erwsxw-8oq09zrx3eZNLOPq4u4eY02CSSPr9SWWAL5GWYr9o62Qa7yNbkaJGmu3bDl0Sa26aOcLVXYyhUAjeiK-siCnsfFVUYrGBm0GjA4nGpGwV7g8Equmlq9OWzOPBO/s1600/IMG_7504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXo8fXh86js6Erwsxw-8oq09zrx3eZNLOPq4u4eY02CSSPr9SWWAL5GWYr9o62Qa7yNbkaJGmu3bDl0Sa26aOcLVXYyhUAjeiK-siCnsfFVUYrGBm0GjA4nGpGwV7g8Equmlq9OWzOPBO/s1600/IMG_7504.JPG" height="426" width="640" /></a></div>
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In case anyone is curious, this is what 164 eggs looks like. We get around that many each day, hand wash them, and put them into egg boxes with the Frith Farm logo. For an experienced egg washer (like myself, now that May is almost over!) this process takes roughly an hour and a half, beginning with collecting the eggs from the nest boxes, feeding and watering the chickens, then washing eggs and boxing them up. </div>
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The other chickens now require special attention as well. Each broiler shelter must be moved twice a day to give the chickens fresh space to fertilize and new grubs to eat up! Moving a shelter of this size single-handed is an art in itself, but a perk of the job is that the broilers are located in a picturesque pasture a short bike ride down Ash Swamp Rd. </div>
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Saturday is June 1st, meaning that all three of us will be switching up chores once again! The past few days have felt like summer has finally arrived to Maine, so it feels right that a summer month is about to begin. Enjoy the summer weather everyone!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-61800626098861715452013-05-25T10:50:00.001-04:002013-05-25T10:50:20.193-04:00Harvesting (at last!)<div dir="ltr" style="text-align: left;" trbidi="on">
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This coming week marks the end of the second month that Will, Josh and I have been at Frith. When we arrived there were still piles of snow on the ground and we could see our breath in the mornings in the kitchen when we were having breakfast. But no longer!</div>
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Now everywhere we look there's lilac in bloom and this past week saw us harvesting our own produce for the first time this season!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T9PVCz1BiW1yXyTeiUYmoJ-w2__0kYsayscWp3aqLya0XIPTUAea0HmjXqgrYH0ox6R9kG0nKJyBX9opwUKOvbioYjTulJYaSIffs8xjy1beel_SM7BAjJYQF4ScoEtR03q6V8CJE1Zo/s1600/late+may+162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T9PVCz1BiW1yXyTeiUYmoJ-w2__0kYsayscWp3aqLya0XIPTUAea0HmjXqgrYH0ox6R9kG0nKJyBX9opwUKOvbioYjTulJYaSIffs8xjy1beel_SM7BAjJYQF4ScoEtR03q6V8CJE1Zo/s1600/late+may+162.JPG" height="640" width="426" /></a></div>
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The rows above are four different kinds of kale, to the right is a row of collards. Add to that the radishes and turnips that are begging to be pulled from the soil and two rows of spinach below and we're up to our eyeballs in freshness!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESB2o5wzVcVlkdUn1SGhO3sSZgliYyALXCN_2IL45XxtqgZy8S9H_DUoAx4vL6bg6xbNSsydr3Y0i_qmF3vDPb5b4hjUugDj62_4ngbi1SSCJ75CTQw2or039Q9julkMmPrh_glU3dafP/s1600/late+may+174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESB2o5wzVcVlkdUn1SGhO3sSZgliYyALXCN_2IL45XxtqgZy8S9H_DUoAx4vL6bg6xbNSsydr3Y0i_qmF3vDPb5b4hjUugDj62_4ngbi1SSCJ75CTQw2or039Q9julkMmPrh_glU3dafP/s1600/late+may+174.JPG" height="426" width="640" /></a></div>
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We've actually got more than we know what to do with at this point...the CSA doesn't start up til June 11th and there's only so many greens we four can eat on any given day. </div>
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This week we did sell a bit of everything to our local natural foods store, <a href="http://www.loisnatural.com/retailer/store_templates/shell_id_1.asp?storeID=MPG1FXE76Q4C8MNS9W8VUDSBF0NKA4B8">Lois' in Scarborough</a> and for the Portland market on Wednesdays. So we got to harvest, wash and pack everything to learn the ropes of that process. </div>
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We were all so starved for green things (after eating mostly eggs, bread and cheese for the past two months) that we all devoured a fair bit of kale, raw straight from the fields. It really is that good!</div>
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Next we learned how to set up the wash station at the barn and how to pack everything in bunches and into crates. </div>
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I'm sure we'll all get sick of harvesting at some point this season, but this week at least it really was extremely gratifying to see the end product of all the hard work we've put in so far. In the midst of the daily grind of composting, seeding, transplanting, raking, weeding, watering and feeding animals, it sometimes slips my mind what exactly we're doing here at the farm and that the result of all this hard work really is worth to me, and to Will, Josh and Daniel as well. </div>
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Then there are other valuable moments for all of us on the farm that come about just because we are always outside, close to nature and interacting with our environment on a daily basis. </div>
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On Friday we were all kind of stunned to see a hawk chasing a smaller bird into the barn. </div>
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Onza (our cat) quickly relieved the hawk of his prey and promptly ate the bird, which only added insult to injury because the hawk then couldn't figure out how to get out of the barn. </div>
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Even though the hawk wasn't happy about its situation, for me it was one of those cool moments on the farm, to find myself watching a hawk at very close range and getting to see its beauty and power up close. </div>
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And, yes, the hawk did eventually get out of the barn and hopefully trapped another bird for its supper. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-55245519183578441112013-05-17T13:16:00.000-04:002013-05-19T18:12:24.728-04:00Full Bloom<div dir="ltr" style="text-align: left;" trbidi="on">
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On Wednesday evening we had a perfect thunderstorm. Work was done for the day and whatever we had planted that day got a good soaking before the sun set. </div>
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All the rain has made our trees blossom and bloom. </div>
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And we're definitely enjoying some color in the trees and hearing the wind (constantly!) in the leaves. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7pRbDDt5Q4MjHFRrnd-_p4UwDqKEPjLzO__NkkVNyLkr5P2kJbJ9Ci9bB1VjBr7i-oclNPNBUyPLXuhdWKQE0l69qT0VTNjAuqYpQ8tijHcZpJAT0t3442np5sFzv5oWxZ9Cf3XQfYsP/s1600/IMG_7374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7pRbDDt5Q4MjHFRrnd-_p4UwDqKEPjLzO__NkkVNyLkr5P2kJbJ9Ci9bB1VjBr7i-oclNPNBUyPLXuhdWKQE0l69qT0VTNjAuqYpQ8tijHcZpJAT0t3442np5sFzv5oWxZ9Cf3XQfYsP/s640/IMG_7374.jpg" width="426" /></a></div>
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Our asparagus and rhubarb patches have been showing themselves and we've gotten our first taste of green this week as a result!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PqRvcPkE75e9r2KljKfGxgVxBZWJDN72hDnz5VoCrktKFU8L6wOfemJYlydqwkOWeTQ98ZyBTc8YsDzYnoBEHOiPnP7eDoQM_tYSEfHm-0uNwyL1MFny3F1FtzI8Wq8spzX9EhZwDfKU/s1600/IMG_7392.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PqRvcPkE75e9r2KljKfGxgVxBZWJDN72hDnz5VoCrktKFU8L6wOfemJYlydqwkOWeTQ98ZyBTc8YsDzYnoBEHOiPnP7eDoQM_tYSEfHm-0uNwyL1MFny3F1FtzI8Wq8spzX9EhZwDfKU/s640/IMG_7392.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We've mostly been eating it raw, right out of the ground!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUsh7BQ3EebH4AOUV0Rq7kiFGTZJYLNkOWfYyoXb2YfVefScp3A9ze3ywCs5_4IjBx_nduWPjD0WO_BGMONbUMCY5wYz8Gf7mZzX-F-oLZv24UFLtKPcQ6JLvKMb9vsu15hkzd8SvmByw/s1600/IMG_7394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUsh7BQ3EebH4AOUV0Rq7kiFGTZJYLNkOWfYyoXb2YfVefScp3A9ze3ywCs5_4IjBx_nduWPjD0WO_BGMONbUMCY5wYz8Gf7mZzX-F-oLZv24UFLtKPcQ6JLvKMb9vsu15hkzd8SvmByw/s640/IMG_7394.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This became a cake, baked by yours truly, and four pies, baked for us by a very generous CSA'er!</td></tr>
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If you've been out and about in the past few days, you might have noticed that the dandelions are in full bloom at the moment. In fact, the peak of dandelion madness at Frith was somewhere around Tuesday. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruJVzrcShkDUosutTbnCmTAqh3_Urn-6OY1XUqgTfnS1T8lTzOQBrP8Luvi4kq-f2CZbdmNCATnO52C5cIYdh7OEBIrdD01kL8HVtECDudl9LBqAaYyCHX9f2o2xAWbhMVKnz-cLL-nUl/s1600/IMG_7397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruJVzrcShkDUosutTbnCmTAqh3_Urn-6OY1XUqgTfnS1T8lTzOQBrP8Luvi4kq-f2CZbdmNCATnO52C5cIYdh7OEBIrdD01kL8HVtECDudl9LBqAaYyCHX9f2o2xAWbhMVKnz-cLL-nUl/s640/IMG_7397.jpg" width="426" /></a></div>
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According to Daniel (and other people too I'm sure), when dandelions are out in their fullest force, it's time to plant potatoes, so on Thursday morning, we planted ours, all twelve beds!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXefhDqkkeKIAYdjr6q8CQ_VT1sm_1w9gF3Yt7f9lhrlCNzqry1V2BdoOb4-zq9q7O8pWa4oPwxRE5o-AxSc3V2tJS7f3GBe5J3_Gizq3NARXlMhPJ2xHg1tvoDTSPRX62ci1JfI6Yvr9M/s1600/IMG_7383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXefhDqkkeKIAYdjr6q8CQ_VT1sm_1w9gF3Yt7f9lhrlCNzqry1V2BdoOb4-zq9q7O8pWa4oPwxRE5o-AxSc3V2tJS7f3GBe5J3_Gizq3NARXlMhPJ2xHg1tvoDTSPRX62ci1JfI6Yvr9M/s640/IMG_7383.JPG" width="640" /></a></div>
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Our potatoes will be pink, purple and yellow beginning in August!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wyUtU25cJzbS54r5shPoBuLfIV5-0hLgIMHqfknfJNp4CCr2U0OrmxcyxoU6m_hTz9B0V1H61-ULuebVDW8AewxpjTptmcl3NOA5MiYX03b_ZRoRxyR4sxrSVI2NMhbOEaBDvjP7MNFI/s1600/IMG_7388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wyUtU25cJzbS54r5shPoBuLfIV5-0hLgIMHqfknfJNp4CCr2U0OrmxcyxoU6m_hTz9B0V1H61-ULuebVDW8AewxpjTptmcl3NOA5MiYX03b_ZRoRxyR4sxrSVI2NMhbOEaBDvjP7MNFI/s640/IMG_7388.jpg" width="426" /></a></div>
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Below you'll see the potato plot that had been recently tilled. And since we're on the subject, this would probably be a good time to explain how tilling works at Frith. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vP2kiDp5Pfxr592jOEcFRwGOlXgX__h20zfLjYdsZxG3HeJrwgh3OtPMl43bRnGnvXPcE4yiueJA3of-qW1er3EGMTGh4qqMFC-P7PZcZrVPGeaPypr8dsjXS1-__Ja7O6g2cicIrXeH/s1600/IMG_7382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vP2kiDp5Pfxr592jOEcFRwGOlXgX__h20zfLjYdsZxG3HeJrwgh3OtPMl43bRnGnvXPcE4yiueJA3of-qW1er3EGMTGh4qqMFC-P7PZcZrVPGeaPypr8dsjXS1-__Ja7O6g2cicIrXeH/s640/IMG_7382.JPG" width="640" /></a></div>
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At the vast majority of farms, tilling up the soil is a part of the normal process of preparing a bed to be seeded. It's a conventional wisdom that has been accepted for years.<br />
For a number of reasons though, Frith only tills in rare instances, such as when a plot has been in pasture and is being cultivated for the first season. </div>
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Although tilling introduces a lot of oxygen into the soil and encourages a lot of growth initially as nutrients are released, the soil loses a lot in the process mostly in terms of the rich ecosystem that has been created and maintained underneath the soil layer we can see. Wormholes are destroyed, root systems are upended and the respiration of millions of microorganisms is increased, sending soil carbon up in the atmosphere. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRX8kIHp7BA_eb1YuXldeC4K3mudXx1YzLMZz2S5Kzp-49p_49h78lpUJ7uTuQ2dX_jxodo4VncIYFf4lZ5rPS6F7T1OTIMNOqHKTqq3PaJOaLb9D1-Zb7Ml8UyWqJalwufTjhBspLS5ze/s1600/IMG_7378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRX8kIHp7BA_eb1YuXldeC4K3mudXx1YzLMZz2S5Kzp-49p_49h78lpUJ7uTuQ2dX_jxodo4VncIYFf4lZ5rPS6F7T1OTIMNOqHKTqq3PaJOaLb9D1-Zb7Ml8UyWqJalwufTjhBspLS5ze/s640/IMG_7378.jpg" width="426" /></a></div>
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To add to all that, weed seed is stirred up by tilling and you often wind up with more weeds than you started with. </div>
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So why did we till up this potato bed?<br />
Well, unfortunately, there just hadn't been time at the end of last season to properly mulch the beds before winter and the weeds were out of control by this week when it came time for potatoes. Tilling isn't something that this farm labels as evil, but it is definitely something that we strive to minimize when possible. </div>
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Tilling and tractor work in general are not something that we rely heavily on here on the farm. In fact, today Josh and I were saying that our expectations of other farms we may work on in the future is going to make us realize how spoiled we are here this season!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-48529536186462286052013-05-10T13:44:00.000-04:002013-05-10T13:44:49.937-04:00Our First School Group (And Rain!)<div dir="ltr" style="text-align: left;" trbidi="on">
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A few weeks ago a teacher from Wentworth Intermediate School came by the farm to talk about some groups of 3rd and 4th graders coming to Frith on a field trip in May. </div>
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I decided that a scavenger hunt would be a fun way to introduce the kids to the farm and get them thinking a little more about what they were seeing here. </div>
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We talked about what the animals eat; why there's only one rooster; why the greenhouse doors are open in the daytime; and why the pig pen has tons of holes dug into it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJYtEivZqFIm3vvJmhjmuGfjzGL6NItiknMsDFiT3viGZ1C-1AabU_E1AAXGyecBwbgjGk9Kd3cUybCFuGcgQNvXzaFhZg4me_YGB3OdBEmf7r2auw2wRXiaOMg7vRKT9L9x05UJT6_nM/s1600/IMG_7333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJYtEivZqFIm3vvJmhjmuGfjzGL6NItiknMsDFiT3viGZ1C-1AabU_E1AAXGyecBwbgjGk9Kd3cUybCFuGcgQNvXzaFhZg4me_YGB3OdBEmf7r2auw2wRXiaOMg7vRKT9L9x05UJT6_nM/s1600/IMG_7333.jpg" height="320" width="213" /></a></div>
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Some of the questions led them to beds that were labeled with some of our more exotic veggies - kale, collards and kohlrabi. The kids were supposed to compare their appearance and describe what they saw under the row cover. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPHOn_Uo04OfPD6bdNqcFChpgrCiAeYFmMppRIbgvpfPJGxlLbOR2CRl5LuiQjDHweEQH7cGlS7Nh8RKVBGP45tdndQdTBC2ItHWzTWaBsqpx__Uef2ZSQqqkp1P7xc1tWr7lGutq9ojw/s1600/IMG_7329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPHOn_Uo04OfPD6bdNqcFChpgrCiAeYFmMppRIbgvpfPJGxlLbOR2CRl5LuiQjDHweEQH7cGlS7Nh8RKVBGP45tdndQdTBC2ItHWzTWaBsqpx__Uef2ZSQqqkp1P7xc1tWr7lGutq9ojw/s1600/IMG_7329.jpg" height="320" width="213" /></a></div>
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They went into the greenhouse and found some basil seedlings. </div>
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They were most interested in the chickens and the pigs and had lots of really good questions; how many eggs chickens lay each day; where they lay the eggs and how we get over the electric fence!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrg_69BulY_0daKGP2bb2kTHmSu-xGrKMhE8kaXU4FyoIEyTSmdDxQ8k8UpSkYwfVrQ1b2nPycFGCWG87oNs0J84MVqjx4bVLM1J3BYxUezxX5JjOR6ml8LPzzwxiyZfxkTGxl7xr78B9/s1600/IMG_7336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrg_69BulY_0daKGP2bb2kTHmSu-xGrKMhE8kaXU4FyoIEyTSmdDxQ8k8UpSkYwfVrQ1b2nPycFGCWG87oNs0J84MVqjx4bVLM1J3BYxUezxX5JjOR6ml8LPzzwxiyZfxkTGxl7xr78B9/s1600/IMG_7336.JPG" height="213" width="320" /></a></div>
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We got a group photo next to the pigs and then headed over to the lambs. That's right, we got our lambs last weekend!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ih-FxaS78ffg7JZJfOIGiN-_qtd-Q8cdfUswnzVLDok4_M2ukpGjFNWgle8ywGvQsNoc4CmN8JZ9qcno3i4w1guGqahK0jRNr7H-kdla_6E7sqZmsxwf1tOJ1qdyHHRezS8e8LsoNwY5/s1600/IMG_7344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ih-FxaS78ffg7JZJfOIGiN-_qtd-Q8cdfUswnzVLDok4_M2ukpGjFNWgle8ywGvQsNoc4CmN8JZ9qcno3i4w1guGqahK0jRNr7H-kdla_6E7sqZmsxwf1tOJ1qdyHHRezS8e8LsoNwY5/s1600/IMG_7344.JPG" height="213" width="320" /></a></div>
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Afterwards, the kids presented me with a bouquet of dandelions with some turkey feathers, and one even said that he wants to be a farmer when he grows up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzBeN7nAiIhI_0jCzeaIr-JBjPZ7tnujd7ItErf8efH_UYp9gEAbBbrWKyRqQ3PuxTv9Gc9PRGArYr-qnfilZq9qOX_16jlih9qfKvrtHAUMV9REowPDJnGyvKIbTMxeOQTYtnub-XxGY/s1600/IMG_7346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzBeN7nAiIhI_0jCzeaIr-JBjPZ7tnujd7ItErf8efH_UYp9gEAbBbrWKyRqQ3PuxTv9Gc9PRGArYr-qnfilZq9qOX_16jlih9qfKvrtHAUMV9REowPDJnGyvKIbTMxeOQTYtnub-XxGY/s1600/IMG_7346.JPG" height="213" width="320" /></a></div>
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Overall the kids were extremely engaged and truly interested in the different aspects of the farm. Most of them had not thought before about the process that goes in to getting the chicken that they eat for supper and there were some interesting moments when it registered that animals must die in order for us to eat them. </div>
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In other news, Wednesday marked the end of a dry spell that had lasted for over two weeks. We are still in the process of setting up our irrigation, so our newly-transplanted kale, collards and spinach had been looking especially parched. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ83_lrx9yJ4ziXTFD6c77kdbjU5sMb32ySK3FvtGI2Q9lCKi_eegD5Nn5f0dsrVJpM_uMXcaLv49ElRozTSyodtWGmU8QU6x5DSNLbmmcX0QnV0PKrjElFvoSB6B_UgtvJ9RJJ6cu2Fr/s1600/IMG_7352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ83_lrx9yJ4ziXTFD6c77kdbjU5sMb32ySK3FvtGI2Q9lCKi_eegD5Nn5f0dsrVJpM_uMXcaLv49ElRozTSyodtWGmU8QU6x5DSNLbmmcX0QnV0PKrjElFvoSB6B_UgtvJ9RJJ6cu2Fr/s1600/IMG_7352.jpg" height="320" width="213" /></a></div>
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Wednesday night all that changed though and we woke up Thursday morning to a mist-filled farm. </div>
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I think these shots are particularly beautiful.</div>
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Two beds of lettuce, planted Wednesday were especially glad for the perfect transplant weather. </div>
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And we've gotten around ten more beds planted since the rain - brussel sprouts, turnips, bok choy, Napa cabbage and rutabaga!</div>
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Onza's kittens are sprouting up like weeds as well and all have opened their eyes in the past week. </div>
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We'll likely have two kittens available for adoption in the coming weeks. Let us know if you're interested!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-23291423175333734362013-05-02T19:17:00.000-04:002013-05-05T16:51:38.920-04:00Chicken Feed and New Roofs<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been an exciting week. </div>
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There's the grain bin's continual progress.</div>
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Above was shot on Tuesday. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-LsfQ3VIIZlDirVkmHwpOyD39LhVt-F-x2secGA-2YBwoHcW6GREjrE2PfHsKKNMhSkycfaMBNRX7LN9J5i6edLwOUuOAFmEN_XvPqt1GFxsotzHsDdYZaTn0yXrou_nvIwwDeSCpPFl/s1600/IMG_7262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-LsfQ3VIIZlDirVkmHwpOyD39LhVt-F-x2secGA-2YBwoHcW6GREjrE2PfHsKKNMhSkycfaMBNRX7LN9J5i6edLwOUuOAFmEN_XvPqt1GFxsotzHsDdYZaTn0yXrou_nvIwwDeSCpPFl/s1600/IMG_7262.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I elected to hoe some beds instead of helping with the grain bin construction!</td></tr>
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Below on Wednesday. </div>
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Look closely you'll see Josh's hand sticking out of the center!</div>
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This grain bin will save us from driving two hours twice monthly to pick up feed for our poultry - the layers, the broilers and, eventually, the turkeys. </div>
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It holds over four tons of grain, which is delivered to us, saving us on gas money and time wasted in the car! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEp-rE3PKwYQFSL9R8AIhVhPqi7d2BH4zUzP4n3Oq54eNjKj-ABFOJ-zJ6sKQxr_CtrlZXw082gu3Br1Snq1qACxjmte2f7I4qhWk9yq_ZdulT0ls1T96TdQOEcbke_wS2hL3ROvHo2phs/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEp-rE3PKwYQFSL9R8AIhVhPqi7d2BH4zUzP4n3Oq54eNjKj-ABFOJ-zJ6sKQxr_CtrlZXw082gu3Br1Snq1qACxjmte2f7I4qhWk9yq_ZdulT0ls1T96TdQOEcbke_wS2hL3ROvHo2phs/s1600/image.jpeg" height="320" width="240" /></a></div>
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It's a pretty big deal and was almost single-handedly constructed by Josh. He would argue and say that the other boys helped out, but he was the one who knew the instruction manual frontwards and backwards. </div>
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Also this week we had our very first trip to the Portland Farmers' Market!</div>
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I was the lucky dog that got to accompany Daniel on his inaugural run to the Wednesday market on Monument Square. Although we don't have anything growing yet to be harvested, we did scrounge up some overwintered parsnips, some celeriac from the root cellar, plus tons of fresh eggs and meat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaSJ0rfJpBsNpH_iFVk8R0rzlWtFkTAKVJ60Rz77MyQKscjMoRj_A51Cv6b_wWb8UwcsZaXzGJ43QRMi2XGlc6dTl2HB7HYZn2fBSS3dL7MQQ7_-72x0GpfHa3AQWwzULgbrsoZNBFZf4/s1600/IMG_7293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaSJ0rfJpBsNpH_iFVk8R0rzlWtFkTAKVJ60Rz77MyQKscjMoRj_A51Cv6b_wWb8UwcsZaXzGJ43QRMi2XGlc6dTl2HB7HYZn2fBSS3dL7MQQ7_-72x0GpfHa3AQWwzULgbrsoZNBFZf4/s1600/IMG_7293.JPG" height="213" width="320" /></a></div>
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Daniel and I woke up before 5am in order to reach Portland and set up by the market's start at 7am. It was the first time I had actually seen the sun rise over the cedar trees on the farm. </div>
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In the midst of all this we have still managed to accomplish lots of transplanting this week. Above you'll see Will toiling over our first bed of spinach. </div>
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The greenhouse is not as cram-packed as it was last week. And today I got some tomatillos seeded, summer is definitely on the way. </div>
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The most noticeable event at the house the past few weeks has been a sizable carpentry/timber-framing project to reinforce the roof. A local timber framer, Robbie, has led an amazing effort to make the apprentice's part of the house more sturdy and today, we started on the roof itself! </div>
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Will and I (but mostly Will) worked to pry off the shingles from a roof whose angle is a bit more steep than would appear at first glance. </div>
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Robbie and Will then pried off the old, rotted boards and replaced them. </div>
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Although at the moment (6:42pm on Thursday) about half of our roof is still gone! </div>
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We definitely have a much airier house today and thankfully there's no rain in the forecast for the weekend!</div>
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Enjoy the roofs over your head folks and send us some good wishes that we'll get ours back soon!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-56203729637985924182013-04-28T06:42:00.000-04:002013-04-28T08:15:31.523-04:00Transplants!<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a lower-back heavy week! </div>
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At times passing motorists may have seen two or more apprentices lying in the grass doing a yoga pose or two to stretch out. But all the effort has definitely been worth it as you look around at all the plants we have in the ground now.</div>
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As I think back on the week, I see in my head a haze of beds in different parts of the farm. </div>
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The kale and collards came first, as they were the leafiest and most ready to get out of the greenhouse.</div>
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Next came some kohlrabi and my first experience with Daniel's new dibbler contraption. Now we just roll this modified barrel down each row and the pegs create holes where we place each transplant from the greenhouse. </div>
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Then, if memory serves me right, there were three straight days of onion planting! </div>
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This year at Frith we will be offering five different kinds of onions in addition to shallots, all of which are already in the ground and reaching toward the sun.</div>
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It was a dry and sunny second half of the week, so we meticulously watered in each transplant. </div>
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A new addition to the farm came in a chirping package from the postal service late last week. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiYK33RDdKfKrkr71EOJ92-7uRATP3XEYVJhuodQZZx72wwx_XrPSsYT2mo-yyjdJq93_ElXFac96qXeAG9fStQ9B1eWhsJpecxac8UchWiIP8fmidGGw6WhPLq5kGOLAmsJ4fR5-mFUT/s1600/IMG_7232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiYK33RDdKfKrkr71EOJ92-7uRATP3XEYVJhuodQZZx72wwx_XrPSsYT2mo-yyjdJq93_ElXFac96qXeAG9fStQ9B1eWhsJpecxac8UchWiIP8fmidGGw6WhPLq5kGOLAmsJ4fR5-mFUT/s1600/IMG_7232.jpg" width="213" /></a></div>
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We now have baby chicks who are living in the hen house now that the layers are out on pasture. </div>
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In just a few days the chicks are already noticeably bigger and will soon be out on pasture as well!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-86963186164150219172013-04-20T08:53:00.002-04:002013-04-20T08:53:24.989-04:00A Few Honest Words<div dir="ltr" style="text-align: left;" trbidi="on">
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Daniel taught us a class this week on soil, which probably isn't the most thrilling of subjects to most of you.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJIz0QNICmF08YIpYQ9BLvu1oC9JYfE_WBH_0jsREKyviycQG_fRior5K8XSzlcsDwj2S65ffdDbJM-0jvkQAst2ae0bSwNvCtRG_EbYqbfNCaigoIpuSvjSWYvVvgzGs-FrThBHj0aPv/s1600/IMG_7220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJIz0QNICmF08YIpYQ9BLvu1oC9JYfE_WBH_0jsREKyviycQG_fRior5K8XSzlcsDwj2S65ffdDbJM-0jvkQAst2ae0bSwNvCtRG_EbYqbfNCaigoIpuSvjSWYvVvgzGs-FrThBHj0aPv/s1600/IMG_7220.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mounds of compost, adding nutrients to our soil!</td></tr>
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Something he said though, has stayed with me throughout the week and has shifted the way I think about growing food. </div>
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In a nutshell, he said that a farmer's primary goal is to create and maintain healthy soil. A never-ending task that has multiple components. </div>
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It was really during this conversation/lesson on Monday night, that I realized what a unique opportunity it is for the three of us apprentices to have landed at Frith. Increasingly I'm realizing that not many farmers operate with the same principles and ideals as Daniel does. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAmm8d9QtSxhSMIyJ8dMVDIZ1hIAYJXGOl8-xYZ6UJM8jXJGw_y9lKaZbG0iFj4p3zLYIq_M7bhCOMH6kp0U9KLpOTL2enhIqxKzSWTBrTWERdRI1cROcwwwr-hSAKbt93MDSzPzj69Ff/s1600/IMG_1031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAmm8d9QtSxhSMIyJ8dMVDIZ1hIAYJXGOl8-xYZ6UJM8jXJGw_y9lKaZbG0iFj4p3zLYIq_M7bhCOMH6kp0U9KLpOTL2enhIqxKzSWTBrTWERdRI1cROcwwwr-hSAKbt93MDSzPzj69Ff/s1600/IMG_1031.JPG" height="240" width="320" /></a></div>
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Though this makes the level of physically-exhausting work that we do a bit higher, it's also really great to learn that it is feasible to repair the damage done to soil. </div>
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Let me give you a few details to make this post a bit more concrete. </div>
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When Daniel bought his land on Ash Swamp Road, the soil was largely depleted of nutrients because the land had not been replenished each time hay was grown and harvested. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wX08AXx_wPHPe7jopjtwvX9all68ei26L7xYwB-KxeI3IKGCupQ9_ZKFSO_dsJIDV7kwqQIkoGutIhEq1oIvRnVYQpVpngNeoreEC9uDXm1D7cS-oDJiJ0F-e4DSAmob-NjYoiVGOveI/s1600/IMG_7217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wX08AXx_wPHPe7jopjtwvX9all68ei26L7xYwB-KxeI3IKGCupQ9_ZKFSO_dsJIDV7kwqQIkoGutIhEq1oIvRnVYQpVpngNeoreEC9uDXm1D7cS-oDJiJ0F-e4DSAmob-NjYoiVGOveI/s1600/IMG_7217.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Josh, gearing up for another afternoon of shoveling compost!</td></tr>
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That's why Will, Josh and I have been shoveling <a href="http://en.wikipedia.org/wiki/Compost">compost</a> into the hundreds of tiny mounds you see around the new fields we're bringing into cultivation this season. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QhRcaXqBVh8MZxmZ75dKiMB-3scUFDnz99SFROXw7C2YRBoG40AlGgH4eUpI1jJ5EDaRIazfJubhG1CIfSpHXCR_Q3hXY1Of7nivQJrcCXiWw9z6DMA5ZRaNzxHjdZpeUoz3Fjucrkz-/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QhRcaXqBVh8MZxmZ75dKiMB-3scUFDnz99SFROXw7C2YRBoG40AlGgH4eUpI1jJ5EDaRIazfJubhG1CIfSpHXCR_Q3hXY1Of7nivQJrcCXiWw9z6DMA5ZRaNzxHjdZpeUoz3Fjucrkz-/s1600/IMG_1056.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will spreading Tennessee Brown, a rock phosphate. </td></tr>
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In addition to making sure that every inch of our beds has a rich coating of compost, we spread amendments like lime, phosphate, and green sand with the aim of increasing the soil's ability to maintain the most diverse biosphere possible. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlNcPKqvPmBgMC-V37qG7NLyVTphQDu-_ElJfzjJ5hO9iRm4uw9fbx1nCj6ElsMo-nBXm_zd97-xRyCE91fVuWIW_uDb96OkZ_Cv0g8bA1WEW-jG9vJvrRKIOB2YVY-fsjb-v1Rbt5xnw/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlNcPKqvPmBgMC-V37qG7NLyVTphQDu-_ElJfzjJ5hO9iRm4uw9fbx1nCj6ElsMo-nBXm_zd97-xRyCE91fVuWIW_uDb96OkZ_Cv0g8bA1WEW-jG9vJvrRKIOB2YVY-fsjb-v1Rbt5xnw/s1600/IMG_1047.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some beds with lime freshly spread on them.</td></tr>
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It also bears mentioning that though it would be much easier to spread compost, till and seed our beds by tractor-power, you'll only rarely see Daniel sitting atop his John Deere. To avoid soil compaction, the four of us more often than not push wheelbarrows and plant by hand. </div>
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When we can we also use the chickens to spread our compost piles for us, which they gladly do, poking around and foraging for bugs and worms. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYMSuzRrUSeafclnAlJ1un8HFO9fXHY-Jiyx4f4hE7yenRnXbI1XERKmABaXuTa-rXwcTnwUPPY7ILw9bthjXMwa92-EVqXt6HLNQ-hRbXWNcuGagQot3BgEpDpnFdLnIX_CboxTuD3mf/s1600/IMG_7218.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYMSuzRrUSeafclnAlJ1un8HFO9fXHY-Jiyx4f4hE7yenRnXbI1XERKmABaXuTa-rXwcTnwUPPY7ILw9bthjXMwa92-EVqXt6HLNQ-hRbXWNcuGagQot3BgEpDpnFdLnIX_CboxTuD3mf/s1600/IMG_7218.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our chickens spreading the compost for us, how considerate!</td></tr>
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Today we covered new beds with plastic to discourage <a href="http://en.wikipedia.org/wiki/Elymus_repens">quackgrass</a> from overtaking any other plant from taking root. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9rhiHPK8hGWu82_-J_axZJ4Qj4A1WRu219uKHRpku3eyhAxlRdBWbFYCIuq9vi1AM1vUZL1mBQqE1xwmDaXkDbM_zUo3BRZvrnvaReEhyphenhyphenRexT7I_bMoCFygDHx2FPFimICfb-TeyPoic/s1600/IMG_7227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9rhiHPK8hGWu82_-J_axZJ4Qj4A1WRu219uKHRpku3eyhAxlRdBWbFYCIuq9vi1AM1vUZL1mBQqE1xwmDaXkDbM_zUo3BRZvrnvaReEhyphenhyphenRexT7I_bMoCFygDHx2FPFimICfb-TeyPoic/s1600/IMG_7227.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling out plastic for these beds' first year in cultivation. </td></tr>
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Now all that's left is transplanting our leafy kale and spinach plants which have been thriving for weeks in the greenhouse!</div>
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Though I promise that there will be more fascinating topics in the future, soil, as the basis of all we do here at Frith, is something that deserves a bit more time and thought than most of us give it in life. </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-41972102443518228282013-04-12T17:37:00.000-04:002013-04-12T17:37:56.616-04:00Wintry Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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Frith Farm is receiving a wintry mix of hail and rain on this gloomy Friday, so I'm taking this opportunity to introduce a bit of spring into a not-so springy day. </div>
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This week on the farm has seen a number of hours spent in the greenhouse. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o4GGgGovvYJXAYfObounewWipw4FzP99bhX8rSJopOuoe3i1DNZkiEEEGXZBcriYwudrSArbBr_pytqL1rxnYXTI4jClVeVWhlSUFD-qrOMouOG_gsTc74eAU0OS-CackMMacQ7TbpZl/s1600/IMG_7197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o4GGgGovvYJXAYfObounewWipw4FzP99bhX8rSJopOuoe3i1DNZkiEEEGXZBcriYwudrSArbBr_pytqL1rxnYXTI4jClVeVWhlSUFD-qrOMouOG_gsTc74eAU0OS-CackMMacQ7TbpZl/s1600/IMG_7197.JPG" width="320" /></a></div>
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Though Daniel had planted several dozen trays before the apprentices arrived, the greenhouse is nearly bursting at the seams now that Josh, Will and I have planted thousands of seeds this week. </div>
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A lot goes into seeding in the greenhouse, mostly because at Frith we make our own potting soil. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG2py9cTaJyqxqb4r2Nqr3JIqfQDW_YHq4y8o2VPNOo6zwW7n93lXWj2Xyk-8fB2vCnxi3_ejx4X5DfyNZWs7OI-dBTD-mAnTe1oLH4Gdt22uyo7zoeWz5MFQPpfTfDLCLqEX9c4wgb50/s1600/IMG_7200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG2py9cTaJyqxqb4r2Nqr3JIqfQDW_YHq4y8o2VPNOo6zwW7n93lXWj2Xyk-8fB2vCnxi3_ejx4X5DfyNZWs7OI-dBTD-mAnTe1oLH4Gdt22uyo7zoeWz5MFQPpfTfDLCLqEX9c4wgb50/s1600/IMG_7200.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will, on a seed-blocking shift</td></tr>
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A combination of peat moss, compost, lime, fish meal, green sand and <a href="http://en.wikipedia.org/wiki/Perlite">perlite</a> must be thoroughly mixed and then compressed into seed blocks before any seeds ever leave their <a href="http://www.fedcoseeds.com/">Fedco</a> packages. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BHTls3X2r9LkgYJ-t8g9nYeNrxZlJEV_awDbXL4ZPmtx1tKuD5hoYFLrdrU3-kfBaORBdmwtQ0a6KWKuC2WKj_QkUs1JcwQ4bdNXxjPBhZW1g3LxdyOL_sD1IgZBim6MH4KtXIQCwffM/s1600/IMG_7204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BHTls3X2r9LkgYJ-t8g9nYeNrxZlJEV_awDbXL4ZPmtx1tKuD5hoYFLrdrU3-kfBaORBdmwtQ0a6KWKuC2WKj_QkUs1JcwQ4bdNXxjPBhZW1g3LxdyOL_sD1IgZBim6MH4KtXIQCwffM/s1600/IMG_7204.JPG" width="320" /></a></div>
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After we measure out the seed blocks, each seed is hand planted and then covered with a thin layer of peat moss. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvriRjIuLjGH0tBu6AyJB-h_UoHerJdJDncXMQgBk8DyPdwPmlCYrGBFOgoV9v0flRbNf30ZIMDR9N8C8_-CHoYeSzhA9Dz14exiIECxDg97ujth8Ofagx4CJ3PyTXpuM7doqbs9qeDU_3/s1600/image-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvriRjIuLjGH0tBu6AyJB-h_UoHerJdJDncXMQgBk8DyPdwPmlCYrGBFOgoV9v0flRbNf30ZIMDR9N8C8_-CHoYeSzhA9Dz14exiIECxDg97ujth8Ofagx4CJ3PyTXpuM7doqbs9qeDU_3/s1600/image-2.jpeg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4S4ule1CXMPyMA8Lbbu5cNLpFwLCFgF-yA7J6NLAhBdrjqlyc070U05YO2xsgCfquF1dsTYj_80iBgX7qrRrVgn5GvhCn7YY-b3WGRGX71ZR6NiKlS23ZBJ8C45WHSP02K6oX1V8a7SY/s1600/IMG_7202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4S4ule1CXMPyMA8Lbbu5cNLpFwLCFgF-yA7J6NLAhBdrjqlyc070U05YO2xsgCfquF1dsTYj_80iBgX7qrRrVgn5GvhCn7YY-b3WGRGX71ZR6NiKlS23ZBJ8C45WHSP02K6oX1V8a7SY/s1600/IMG_7202.jpg" width="213" /></a></div>
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Here are some seeds planted at the end of March.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2cBaBxNxgPGOBkQKa8ObFhvQEZZCgYOAfH6YPbkQYEK5w-yW-V8E_n-2_CtdXoz20ATRz3zgiX7M3rfOhE0byaI-bdM5UlDAsSt6n2_lgFK5MO27bqyuizB5uLgAnHn-4BQ7c0HKJP2Z/s1600/image-6.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2cBaBxNxgPGOBkQKa8ObFhvQEZZCgYOAfH6YPbkQYEK5w-yW-V8E_n-2_CtdXoz20ATRz3zgiX7M3rfOhE0byaI-bdM5UlDAsSt6n2_lgFK5MO27bqyuizB5uLgAnHn-4BQ7c0HKJP2Z/s1600/image-6.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collards, a southern treat!</td></tr>
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And here I have to note (just in case your attention is wandering after being confronted with pictures like the above) that I too normally find any post whose topic is seeding pretty boring and repetitive. They're just plants, right?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lGUxUxBFEe5wBtFLZ6FoCeBg9VUxDysu74FbH4NvQIEi4mgHuROKwLIyKnEM-DtDAfqIvL-OByyaTZk0e-NaZbdMJWv1PrThhUdnyslWWOruOuAfpOhPtSrWVutXzMB-lIOzaTaKkHwh/s1600/image-3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lGUxUxBFEe5wBtFLZ6FoCeBg9VUxDysu74FbH4NvQIEi4mgHuROKwLIyKnEM-DtDAfqIvL-OByyaTZk0e-NaZbdMJWv1PrThhUdnyslWWOruOuAfpOhPtSrWVutXzMB-lIOzaTaKkHwh/s1600/image-3.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endless onions...</td></tr>
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Which is true. </div>
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Except now I associate these trays with a lot of hard work by Josh, Will and me, and a lot of planning (and of course, hard work!) on Daniel's part. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzw6wlu6d2pK3LrptyHyFtc1YDyfWWqAVBIYfGlIvSBg2ySgVdgfj7WbfNEogyEM5S1Uz2owXc96ikdMlrAYftVqG5GqpsffHx5XCx7ZOzKwkCNvqj5QlqK2wsq7x5qmr3X3IzIEin-aj/s1600/IMG_7205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzw6wlu6d2pK3LrptyHyFtc1YDyfWWqAVBIYfGlIvSBg2ySgVdgfj7WbfNEogyEM5S1Uz2owXc96ikdMlrAYftVqG5GqpsffHx5XCx7ZOzKwkCNvqj5QlqK2wsq7x5qmr3X3IzIEin-aj/s1600/IMG_7205.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liz, watering the air (?)</td></tr>
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This year Frith Farm will be supplying not only a 60-70 member CSA (<a href="http://www.frithfarm.net/csa.html">sign up for shares now!</a>), but also we will be selling at both the Scarborough Sunday market and the Portland Wednesday market. All those crops and harvests must be synchronized to allow us to offer a wide selection throughout the growing season. </div>
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Fortunately the greenhouse allows us to get a head-start even when there's a wintry mix in the middle of April!</div>
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In other farm news, the chickens have had a big, and slightly disruptive, week as they were transferred from their winter coop to the Egg Mobile. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPfyeMh2bUMlj-j2IVen5Lc_vwcMWwxVADjKuY7mXnWuapxglMoJe69CBmeQ0e8zWraLTiRKyzY2S-N2oWBuU8FCZhTgiLO2KjVXWXVzf-CMupEeCYpBDnaXr5cPv2rvdbDo9S5ETUK-H/s1600/IMG_7192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPfyeMh2bUMlj-j2IVen5Lc_vwcMWwxVADjKuY7mXnWuapxglMoJe69CBmeQ0e8zWraLTiRKyzY2S-N2oWBuU8FCZhTgiLO2KjVXWXVzf-CMupEeCYpBDnaXr5cPv2rvdbDo9S5ETUK-H/s1600/IMG_7192.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home, sweet home</td></tr>
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Overall, the transition went smoothly. </div>
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I say "overall" because some chickens just did not get the relocation memo. </div>
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If you happened to drive by the farm on Monday evening around 8pm, you would have seen Daniel, Josh and Will cornering upwards of 50 chickens, waving nets about, and at times making diving tackles after the wayward layers. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev0zzxHBJLj0qyqzU8qmUHkaMB_c18hBOzlihri51TNGsarzjpGLaM_w-bxOabKD7K5Jg1KMa2Yz_9VVVDkO2tea_JVPjjMmR5jJFRkpCUB73Y-4neBhsH3Bx9QBOskEPuqOcJza82dzM/s1600/IMG_7189.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev0zzxHBJLj0qyqzU8qmUHkaMB_c18hBOzlihri51TNGsarzjpGLaM_w-bxOabKD7K5Jg1KMa2Yz_9VVVDkO2tea_JVPjjMmR5jJFRkpCUB73Y-4neBhsH3Bx9QBOskEPuqOcJza82dzM/s1600/IMG_7189.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arthur, meticulously protecting every last one of his chickens.</td></tr>
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Our youngest ladies have had no experience spending the summer season in an Egg Mobile and were understandably a bit skittish about roosting in an unfamiliar place. </div>
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Although I missed Monday night's excitement by falling asleep on the couch, Tuesday night featured a repeat, albeit with fewer chickens refusing to cooperate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VBQW1OSKjJvEx-GVNoo9BJ5-IqKOCx_kpFOq8YB1wtyrURBNotsjPFbOO5PV6VGyc45OLgaeRlWzvpbSupWz0xrhxGoICuNW7hG5CMLCSF9Irts2JwPfAs2Ckq59a5vjCc60WKwOYapJ/s1600/IMG_7190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VBQW1OSKjJvEx-GVNoo9BJ5-IqKOCx_kpFOq8YB1wtyrURBNotsjPFbOO5PV6VGyc45OLgaeRlWzvpbSupWz0xrhxGoICuNW7hG5CMLCSF9Irts2JwPfAs2Ckq59a5vjCc60WKwOYapJ/s1600/IMG_7190.JPG" width="320" /></a></div>
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By Wednesday night all the chickens were used to the routine and enjoying being able to forage on new plots of land as Daniel readies the soil for new beds. </div>
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We've rounded out the week by taking advantage of disadvantageous weather. </div>
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Although I've been somewhat sidelined by a particularly nasty rooster run-in, the boys are out at this very moment attempting to burn brush piles in the relative safety of a rainy day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGz6OzdsE_3dMo8XPVAj1UPxSgflDrR6afAR1K34iA5gmJwKrjdYoGYUV6KNMP3_-kTJWAzVxcZqiAPSmu93rRzhBxuNp_nxcGVan0PHCWhaP1pm4A_5wGiPYyA4LrXM5sJftXOjqrYiE/s1600/IMG_7208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGz6OzdsE_3dMo8XPVAj1UPxSgflDrR6afAR1K34iA5gmJwKrjdYoGYUV6KNMP3_-kTJWAzVxcZqiAPSmu93rRzhBxuNp_nxcGVan0PHCWhaP1pm4A_5wGiPYyA4LrXM5sJftXOjqrYiE/s1600/IMG_7208.JPG" width="320" /></a></div>
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Next week promises higher temperatures and more time direct planting in the beds....stay tuned!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-26493124784585925932013-04-07T16:56:00.001-04:002013-04-07T16:58:11.835-04:00Spring at the Farm<div dir="ltr" style="text-align: left;" trbidi="on">
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Welcome to the 2013 season at Frith Farm!</div>
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I'm Liz, an apprentice here and will be spearheading our attempt at dedicated blogging this year. </div>
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Although the temperatures are still well below freezing most nights on the farm, Daniel and his team of three apprentices are already hard at work, preparing for the warmer days to come. </div>
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First of all, I thought I'd direct your attention to the <a href="http://www.frithfarm.net/team.html">Team page of the website</a> where you'll find short bios of this year's apprentices. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DzpU3-vVUwsEUd00s08R4jyqgdOstAuWT650HZLYNhAP1TXUqQKYd27AObSEF4172oI1V_wR69rbkI5zbD-ub8CJ-e9rBHBUH999PSS99y-hkI1Whc3OexImfLmvUzUvF3pFdAZGcdqd/s1600/late+mar+048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DzpU3-vVUwsEUd00s08R4jyqgdOstAuWT650HZLYNhAP1TXUqQKYd27AObSEF4172oI1V_wR69rbkI5zbD-ub8CJ-e9rBHBUH999PSS99y-hkI1Whc3OexImfLmvUzUvF3pFdAZGcdqd/s320/late+mar+048.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Josh</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhP9Ebnplz-04PW6CVUC2glmP0ixSJw4qcLkQoJoaySALtajw9Stb0-enNLF0SqLj65ymqiamn0-d1hMgYbGXO3lJznyPKbQ293PGGxcojw89bhkolRDBiCrBTX5-lQGrdJi26D4EVt2A/s1600/late+mar+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhP9Ebnplz-04PW6CVUC2glmP0ixSJw4qcLkQoJoaySALtajw9Stb0-enNLF0SqLj65ymqiamn0-d1hMgYbGXO3lJznyPKbQ293PGGxcojw89bhkolRDBiCrBTX5-lQGrdJi26D4EVt2A/s320/late+mar+045.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Liz</td></tr>
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We are all really excited to be learning about farming with Daniel here in Scarborough and we're also excited to meet our CSA customers. Feel free to introduce yourselves as the season starts up and ask us any questions that we can (most likely) be able to answer for you!</div>
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Our first week's big focus was the farm's new, mega-sized Egg Mobile, built by Daniel and painted, staple-gunned with chicken wire and outfitted with laying boxes by the apprentice team. </div>
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<tr><td class="tr-caption" style="text-align: center;">Taking the Egg Mobile out for its first spin!</td></tr>
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An Egg Mobile is really useful for several reasons. Because it is essentially a chicken coop on wheels, we are able to move the chickens around so that they can forage for worms, bugs, clover and grasses on different areas of the farm. This helps us out with feed cost and also produces a more high-quality egg. Chickens are also helpful in spreading out compost that we have added to the soil. </div>
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This year we have around 275 laying chickens, who are already producing about 60 eggs per day. This number will increase with longer days and the maturing of our youngest layers. </div>
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In other news, our first crop has made it to the surface! Garlic cloves planted in the fall and covered with leaves for the winter are feeling their first rays of sun. </div>
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<tr><td class="tr-caption" style="text-align: center;">Garlic headed for the sun!</td></tr>
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No post would be complete, of course, without some pictures of the farm pigs.</div>
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Though yours truly (Liz) has fallen in love with one pig in particular (Miracle!), they are all friendly, if perennially hungry, and always welcome a nice pat on the head or scratch behind the ears.</div>
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<tr><td class="tr-caption" style="text-align: center;">You'll know Miracle by her very feminine white eyelashes!</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-87807454533075373682012-05-21T20:18:00.000-04:002012-06-13T11:06:41.973-04:00Little Large BlacksOur latest porcine addition to the farm is a pair of Large Black heritage hogs. They are the future mothers of Frith Farm piglets, currently betrothed to our young Tamworth boar. They are barely 40 lbs now, but by early next year should be pushing 600 lbs or more. Even at this size, Large Blacks are known for their docility (partly due to their large floppy ears that impair their eyesight), their forage ability, their mothering traits, and their excellent meat quality. Right now our little Large Blacks are known on the farm for their unequivocal cuteness.<br />
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<br />Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-47763006266502244692012-05-13T10:08:00.000-04:002012-06-13T10:27:20.541-04:00Mainely LambsWhile perhaps the state's most tired pun, 'Mainely' applies to our lambs in that they are Katahdins, a breed developed in Maine and named for the highest mountain. I will of course avoid all puns describing Katahdins as the pinnacle of breeding success, or the highest point on Maine's ovine landscape. The meat breed requires no shearing and is known for its natural resistance to parasites. We brought in 6 lambs this year, and hope to breed a few of the females this fall, with the rest for meat. They have the sweetest disposition of any of our animals, and bah with eagerness at their daily move to new pasture.<br />
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<br />Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-80670096865493983072012-04-28T08:42:00.000-04:002012-05-20T09:37:31.919-04:00Herb Garden ExpansionWe recently expanded our u-pick herb garden to accommodate our increase in CSA members this year. We sheet mulched the grass with cardboard and a thick layer of compost, then transplanted the herbs from our greenhouse directly into it. By the time the roots grow down through the compost, the cardboard should be decomposed. The result is an instant (well, several hour) transformation from sod to herb garden, with no tilling necessary. <br />
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<span id="goog_267888612"></span><span id="goog_267888613"></span>Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com3tag:blogger.com,1999:blog-3418120428702736356.post-55740040413083188462012-04-22T08:15:00.000-04:002012-04-22T08:15:13.320-04:00Heritage HogsWe are embarking on a pig breeding adventure this year, which has begun with the purchase of some heritage breed piglets. They are Tamworths, one of the oldest recorded pig breeds developed in Ireland and England, brought to the U.S. in the mid 1800s. Tamworth pigs are known for their cold hardiness, vigorous foraging, good mothering traits, and exceptional meat flavor and quality. Their instinctual intelligence has not been bred out of them, so they are alert, curious, energetic, and amazingly smart. It is wonderful to see them at work in the woods, foraging for roots, grubs, acorns, and mushrooms in their natural habitat.<br />
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<br />Right now they are 30 pound piglets, but the plan is to raise up and keep a Tamworth boar to breed our Large Black (another heritage breed) females that will arrive on the farm in a few weeks. If all goes well, we will have our first round of Frith Farm piglets next Spring!Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-84460739662178818822012-04-21T21:20:00.000-04:002012-04-21T21:20:19.369-04:00Baby BroilersNew meat chicks have arrived! They are 3 days old and correspondingly adorable. The livestock trailer serves nicely as their brooder, and is set up in the courtyard for easy viewing by all visitors to the farm. It's hard to imagine they'll be 5 pounds or more in 10 short weeks!<br />
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<span id="goog_994669103"></span><span id="goog_994669104"></span>Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-32024438878113338072012-04-13T20:34:00.000-04:002012-04-13T20:34:10.532-04:00GroundworkWith warm April weather comes lots of hard work. For us the season begins with feeding the soil. We are expanding this year, so opening up some new plots from pasture. For this we use a <a href="http://frithfarm.blogspot.com/2011/04/berta.html">Berta plow</a>, after a generous covering of compost, rock powders, and leaf mold.<br />
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In beds that were formed last year, we use a no-till approach, simply spreading compost on top and planting into it. Avoiding tillage allows the soil structure to improve and earthworms to thrive, and of course requires less work and fossil fuel use on our part.<br />
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So far we have seeded carrots, parsnips, turnips, spinach, lettuce, mesclun, and arugula, with peas, radishes and many more on the way. Our overwintered spinach and kale is a bit battered from winter, but deliciously sweet from the cold, and our garlic is up and looking good!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XurQRWgbBZY/T4jEqpMQFgI/AAAAAAAACKA/e2DkOgQl8Bw/s1600/apr+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-XurQRWgbBZY/T4jEqpMQFgI/AAAAAAAACKA/e2DkOgQl8Bw/s640/apr+061.JPG" width="640" /></a></div>Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-40120843624881961862012-04-06T06:59:00.002-04:002012-04-12T17:04:15.978-04:00Porcine PlowsSpring pigs have arrived! They are already hard at work, rooting up the plot where we will plant our winter squash come June. Their job is to mix in a truckload of leaves to increase the soil organic matter. We'll see if they're up to the task!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yrp16vJnxs8/T3199uCWwhI/AAAAAAAACIw/VyyfZUkaEwE/s1600/late+Mar+256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-yrp16vJnxs8/T3199uCWwhI/AAAAAAAACIw/VyyfZUkaEwE/s640/late+Mar+256.JPG" width="640" /></a></div>Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com1tag:blogger.com,1999:blog-3418120428702736356.post-66181339123997904942012-04-05T06:34:00.000-04:002012-04-05T06:34:23.715-04:00Rhubarb & RaspberriesWe recently planted rhubard and rasberries from cuttings generously donated by the folks at Edgewater Farm in Phippsburg. It may be a year or more before we are able to harvest much, but even the distant hope of rhubarb pie and fresh summer berries was plenty of incentive to get these in the ground!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KivDZqlkvzA/T310BZirLoI/AAAAAAAACIY/gu-XVkxvaZM/s1600/late+Mar+170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KivDZqlkvzA/T310BZirLoI/AAAAAAAACIY/gu-XVkxvaZM/s640/late+Mar+170.JPG" width="426" /></a></div>Frith Farmhttp://www.blogger.com/profile/01481402560053583712noreply@blogger.com0tag:blogger.com,1999:blog-3418120428702736356.post-30393675864936412952012-03-11T08:38:00.000-04:002012-03-11T08:38:14.978-04:00Aya Alliums!The other day marked the beginning of the season with planting of our first seeds in the greenhouse. We use soil blocks - compressed cubes of soil that allow for transplanting with little to no jostling of seedling's roots. This year I decided to make our own soil mix from compost, peat, vermiculite, and a potpourri of rock powders. As the chickens watched from their half of the greenhouse (separated by bird netting), we worked most of the day and mixed, formed, and planted 1800 blocks, which - if all grows well - will produce over 5000 onions by fall.<br />
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We use a technique made popular by Eliot Coleman which consists of planting 3-4 seeds in each block. Rather than transplanting individual seedlings stripped from their soil, we transplant a third as many blocks without disturbing the roots. As the onions sharing a block grow, they simply push each other apart and show little difference in final size when compared to uniformly spaced single transplants. These pictures of last year's onions show the process.<br />
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