A Few Farms Along the Way

I finally  found a supplier of non-gmo grain in Elba, about 30 miles away.  Today I went there to get a load of feed for the hens and grain for LaFonda while I milk her. On the return I thought I would take a short cut.  Being significantly directionally challenged, I got a bit lost, naturally. But I eventually found my way home and got to see some new farms on the way.

I absolutely love the  cow art on this farm's buildings.

That is one tall silo.

Iconic big red barn with black and white cows.

A doe and fawn ran across the road into a field. (They sure run a lot faster than cows!)

I want a wire corn crib with a metal roof on our farm!

This barn would make a nice studio.

Bovines in the Back Yard

We practice a loose form of rotational grazing at Squash Blossom Farm. We don't have a lot of pastureland, but we also graze the large front and back yards. It greatly reduces mowing, makes me appreciate (rather than rue) the diversity of grasses and weeds, and I think the cows like to explore new lands now and then.

Last night Rog strung the electric wire around the back yard and this morning after milking, I  hooked up the fencer and moved the cows in. The moms immediately dived into grazing the new buffet.

The confused calves had to be herded through the loafing shed into the yard. 

Lariat savored the fresh, tall grass.

Jitterbug romped and

Lindyhop raced around the yard,

and Lindy played butt-head with the tire swing.

Solar Summer

This morning, a fellow from our power company, Peoples Electric Cooperative, requested a few photos of our solar installation for a presentation he was doing on renewable energy in their service region. That reminded me, I should do a little solar update for the blog! The beauty of these PV panels is that we never have to think about them, yet they keep plugging away, providing energy.

I really appreciate how they are so  unobtrusive on our barn roof.

Last month, our farm purchased 711 KWH electricity (for electricity when our solar panels were not active) and sold back 608 KWH (for electricity we produced but did not need), reducing our electric bill to $11.64, not including the monthly facility charge. The electricity we use directly from our solar panels doesn't show up on our bill at all. With daylight hours still growing longer, our next bill should show a credit.

We still have a gigantic tree trunk from the old silver maple that we removed so it wouldn't shade the solar panels. The tree was growing inside an old silo foundation and will be tricky to grind out.

My next crazy idea is to line that silo foundation with a pond liner after the trunk is gone and raise fish in there. We are researching the feasibility of  straddling the silo foundation with a high tunnel greenhouse and having a very small aquaponics operation with fish and plants.  Stay tuned...

A Hard Day's Work

It's a few minutes to 11 p.m. as I write this and we are all still working - and have been since 7 a.m.  The day was very hot and muggy - as it usually seems to be on baking day. We have been very sweaty and guzzled gallons of water, but we have accomplished so much.

Rog hung the Squash Blossom  sign on the barn. It looks fabulous!

Bethany and Brendan harvested  nettles and wild parsnips to sell at the Farmers Market, as well as various domesticated herbs.  Bethany made supper tonight, including a really delicious nettle dish she invented, so when people ask how they taste she can tell them.  I had warned them that nettles and wild parsnips might be kind of a challenging sell, so they also created cards with Bethany's recipe to give with the nettles (recipe posted below!)

I drove up to the cities today to pick up a flower order for the farm store, many of which will be displayed for sale in the flower cart.  The little car was absolutely jam packed with flowers - a lovely way to travel. When I got home I cleaned out the weedy flower bed in front of the granary,  planted a bunch of flowers and mulched. It's not quite done, but presentable.

While Rog was at work this morning, Bethany and Brendan tended the fire in the clay oven, building the oven temp up to 700F. All afternoon and evening, the three of them have been baking four varieties of sourdough bread.   They also practiced setting up our vendor booth and packed the car with everything we need for market.

Whew- the last batch of bread is now done- and it's not even midnight yet!  Great timing. We are all off to bed--5 a.m. will be here before we know it!

Bethany's Nettle-Asparagus Salad

Ingredients

-A splash of olive oil

-Half a medium-sized onion diced roughly

-1 handful asparagus, cut into 1 inch pieces

-1 bunch of Squash Blossom Farm chives, cut small

-1 bag of Squash Blossom Farm wild nettles

-A splash of balsamic vinegar

-Salt and Pepper to taste

 Heat the olive-oil in a medium sized skillet, and set the onions to sauté while you cut the other ingredients.  When the onions are soft, add the asparagus and sauté approx. 5 minutes.  Add the chives, nettles, and vinegar and cook, stirring often, until nettles are limp.  The heat will take out the sting (promise!).  Season to taste.  

We Measure Up

Today we were visited by Investigators from the Department of Weights and Measures.  I was a bit worried when the two fellows introduced themselves as investigators -what had we done?! - but it was a routine check of the accuracy of our digital scale.  I purchased it last January and totally forgot that I was supposed to expect them to show up and check it sometime.

The investigators conducted several tests of accuracy, checking both as weight was increased and decreased.  Our scale was spot-on at every reading. This scale is rated for up to 30 pounds, so they put 30 pounds of weight on and then added incremental weights until it read "overload." Once again it passed the test with flying colors.

The inspectors affixed a seal  to the bottom of the scale that indicates it has been calibrated properly and that will reveal any tampering. They also  attached a sticker to the side of the scale that will provide assurance to our customers that the scale reads accurately and honestly. Not that a customer will ever see the sticker;  since I no longer sell sprouts, we primarily use this scale to measure ingredients in breadmaking.

They were very friendly guys who typically investigate much bigger operations  than our tiny farm stand!  But they promised to return in three years, as required.

Introducing: New Characters on the Farm

Our summer interns arrived last night - Brendan and Bethany, freshly graduated form Gustavus Adolphus College.

Brendan and Bethany will be  informally apprenticing with Rog to learn how to bake wood-fired sourdough bread, will  tackle some serious veggie gardening, and help us with the Farmers Market.

Rog wasted no time; after supper last night he taught them  how to make the sponge for the  bread. This morning, the interns were cleaning out the Summer Kitchen, in preparation for a marathon baking session, when Bethany heard an unfamiliar peeping sound. She followed the sound and discovered  9 newly-hatched chicks in the central space of the barn. The chicks had  fallen into the openings of a concrete block and couldn't get out. We did a chick rescue, reuniting the babies with their distraught mom, who, despite having already hatched 16 chicks, is still sitting on a few more eggs.

This is the first of the 2011 chicks, with undoubtedly many more to come.  And the first of many such daily little farm adventures for Bethany and Brendan.

We are so delighted to have these two enthusiastic, friendly young people at Squash Blossom Farm this summer - full of energy and curiosity and eager to  dive in. Welcome!

Wordless Wednesday: Progress Report in Pictures