The season in review

It’s surprisingly cold now, in late November, although dry and clear. As always, we’d love for some of the snow blanketing other parts of the country (hello, six feet in Buffalo!) to bestow its generosity upon us here, but nothing shows in the forecast as yet. Days are crisp and blue, and nights definitely require extra quilts. The sunroom is still full of cardboard trays of slowly ripening tomatoes and peppers; this unheated room works perfectly for cold storage and allows these vegetables to ripen slowly with sunlight but without so much warmth that they’d rot. Certainly something is sacrificed in terms of flavor when crops aren’t allowed to ripen outside, but we have a reasonably short growing season here so we have to work with what we have – and it’s a lovely treat to enjoy our own fresh tomato salads well into winter.

Those cardboard trays are slowly transforming into rustic, delicate ristras and canning jars of salsa and sauce; seeds are mostly dried and packed away. The winter squash bounty hasn’t been tapped into yet; that will carry us through the coldest months and into fragile spring with warming soups and curries. New planting rows for next year have been plowed and filled with compost. The plants we pulled out have been mowed into bits to break down into compost over winter; the beds have been mulched with spent straw and next year’s garlic has been planted. In all ways, our season is gradually winding down and we’re more than ready to tuck ourselves in for a couple of months of much-needed rest.

We’re still reviewing our season, cataloguing our successes and noting what changes and improvements we plan to make for next year. This year certainly had its challenges, but it definitely offered wins, too! Read on for more about the 2022 growing season.

We grow three traditional raspberry varieties plus ‘Anne,’ a yellow cultivar.

Our four rows of raspberries produced spectacularly this year! Early in the season we actually thought we’d lost these plants, but they rallied and for a period of weeks in September we were harvesting a pound or more every morning. Considering the cost of fresh organic raspberries in supermarkets these days, our own homegrown abundance qualified as a cash crop! The rows have some holes where canes have died, so we’ll replant these in the spring and would like to introduce blackberries, too.

Ripe ground cherries are bright yellow with a papery tan husk.

We grow many familiar fruits and vegetables, but we like growing unusual things too. Ground cherries (also called pineapple tomatillos or husk cherries) are absolutely delicious, drought-tolerant and easy to grow. Unlike traditional tomatillos, which grow on tall vining plants similar to tomatoes, ground cherries grow – as you might imagine – on the ground. The tiny fruits are sweet-tart, crisp and delicious, especially once the papery husks have turned from green to beige. They’re also a terrific source of Vitamin C! I’ve saved a lot of seeds this year and am hoping to substantially expand our plantings of this unusual fruit next year.

Quick pickles are so easy and rewarding to make.

Our sweet and hot peppers produced remarkably well. I’ve never before harvested so many green peppers pre-frost – like the tomatoes, these were late starters – and I’ve been pleasantly surprised to see how well these green peppers have ripened to red. This weekend I quick-pickled a mix of sweet and hot peppers for a bright, tangy, fresh condiment to use on soups and beans. Many of our hot peppers are dried and turned into chile powder; some are fermented into Tabasco-style hot sauce. Capsaicin is never in short supply here.

A colorful calendula mix bordering one of our raised beds.

We’ve expanded our flower plantings to create beneficial habitat for pollinators, naturally repel insects and because they’re just such a joyous visual pleasure. We primarily grow a mix of calendula, marigolds and cosmos; they’re drought-tolerant and easy to grow, but will be adding hollyhock and zinnia next year. Our area showcases gorgeous self-seeding orange poppies every spring; we’ve not yet had success with these, but I’m hopeful that 2023 will be our year. Flowers bring such simple, uncomplicated joy to our lives here on the farm that I want to plant them everywhere.

Aphids run amok on kale leaves.

This season had some serious challenges, too. Our growing season started late thanks to cool temperatures well into June; the tomatoes were therefore badly stunted and didn’t start producing until early September. We also experienced our first bout of tomato viruses; in our high-plains desert climate, viruses are thankfully rare but this means we don’t have much useful experience in identifying or treating. Our best guess is that many of our plants suffered from beet curly top virus (BCTV) which is insect-vectored and was apparently endemic in our area this year. As a result of this infestation, many of our one hundred tomato plants either didn’t produce at all or produced only a handful of small, inedible fruits. We also struggled with soil nutrient issues, and as a result will be moving all tomato plants to a different growing area next year in order to let the soil rest. After last year’s utterly staggering tomato harvest, this year definitely felt like a bit of a letdown – but it’s also a good reminder that crop rotation and soil health matter – a lot. We successfully grew a few new tomato cultivars, including Amana Orange, Principe Borghese and Evergreen, all of which performed well enough to be added to our seed bank.

And of course the aphids went crazy on the brassicas, as shown above.

Silvery squash bugs and their thousands of coppery eggs are easy to recognize.

While we’re on the topic of crop rotation, we also learned the hard way that moving the squash plants just a few yards to avoid the devastating squash bugs we first noticed last year DOES NOT WORK. Because of climate change, squash bugs are now proving much more of a problem – their larvae can actually overwinter in the soil, as winter temperatures are no longer cold enough to kill them (much like the mountain pine beetle). So the terrible squash bugs that we had at the end of last year were a far bigger problem this year, as they were absolutely everywhere. As a result, squash yields were far lower than expected; on the positive side, I learned how to identify and handpick the coppery eggs off the leaves. As with the tomatoes, we’re relocating the entire patch west of the animal corral next year in a valiant attempt to eradicate our hungry nemesis. I’m not too sad about the loss of the zucchini, but the winter squashes do play a key role in our off-season diet so our poor yields are disappointing, to say the least. Hopefully we’ve learned our lesson and can improve next year.

Definitely not thrilled about this paparazzi experience.

We’ve had some unusual wildlife encounters recently, including a bear, a great horned owl, feral cats, numerous hawks and raptors, badgers and this little guy – the North American porcupine (Erethizon dorsatum). Fun facts: the porcupine is North America’s second-largest rodent after the beaver (Go Beavs!) and the scientific name translates to ‘quill pig.’ They can climb trees and are excellent swimmers. You will likely be the most popular person at your holiday gatherings when you bust out these super-useful trivia tidbits. (Porcupines are also primarily nocturnal, so all credit to N for capturing this incredible photo!)

Such funny creatures – inquisitive yet skittish.

And finally, our four rescue alpacas and our stoic, elegant llama (can you spot him?) remain content, healthy and as stand-offish as ever. We’re so glad to have them, even if our dreams of an alpaca petting zoo will likely never come to fruition.

Thanks for reading, dear friends. We love having you here, too.

Farm update: June 6

Hello, friends. Here are a few things we’ve been up to on the farm lately, if you’d like to see.

Look! Asparagus!

We are excited to announce our first official asparagus harvest. ‘Harvest’ is likely a bit of a misnomer, as virtually all stalks were snapped off and consumed fresh in situ, but still an event worthy of note. Asparagus is most commonly planted from crowns, which are often purchased at two or three years old and therefore more expensive; we started asparagus from seed two years ago (with a replant last year) which is markedly less costly. Starting from seed, however, is definitely not the way to go if you’re looking for rapid results. We now have eight healthy crowns and they’ll continue to produce for at least ten years, if not longer. Next year we’re very much looking forward to harvesting enough asparagus to actually use in a salad or pasta!

We love bees! Bees love dandelions! Therefore, we love dandelions!

Loathed by suburban homeowners nationwide, dandelions are yet another example of something in nature that wants to help us live healthier lives, but we insist on poisoning it so that we can maintain a biologically dead non-native bluegrass carpet. Not only do they provide the bees with one of their earliest foods, typically long before other pollen sources are available, but this year the dandelion greens were especially tasty. Dandelions have been used in traditional medicine for centuries; they’re rich in numerous vitamins and minerals, plus they fight inflammation and are packed with antioxidants. As long as you’re harvesting in an area that hasn’t been sprayed, the entire plant is edible; the root is often made into a tea, and the greens are delicious cooked or raw.

Here’s Fiji, looking remarkably cooler after his beauty salon visit.

The alpacas were sheared this past week, just in time for summer’s intense heat. You may well remember that we were more than just a little nervous about our first shearing experience last spring; that went smoothly, thanks to the calm professionalism of our shearer, Luke. This year’s shearing was also handled by Luke in record time and with no injury to beast nor human, and the animals will be far more comfortable this summer. Our motley and feral crew will never win any prizes, to be certain, but we know full well that they’re living a good, safe, healthy life here with us.

We dug this hole out by hand. It’s a lot deeper than it appears.

We have six frost-free ag taps on the farm; they’re connected to our domestic water and are designed to provide water to plants and animals even in the dead of winter. We also use ours to operate our drip system when we’re not running irrigation water, so it’s essential that they’re all in good working order, particularly during the growing season. Our primary tap started leaking last fall, and we dug it out, removed the tap, insulated the line with alpaca fleece and capped it for the winter. After pricing out a replacement, we opted to cannibalize one of our existing taps, one north of the house and little-used. This required digging a second two-foot-deep hole – by hand, of course – and relocating the entire apparatus. All our repairs seem to have held strong, so now it’s time to fill in those treacherous holes. As always, with each small success we gain ever more confidence in tackling all manner of farm projects.

And finally, if you’re searching for a spectacular celebration of the natural world, may I wholeheartedly recommend this.

We have much planting to do. Wishing you a peaceful week.

Farm update: November 22

Hello and what’s new in your world? Here at Quiet Farm we very much wish that winter would appear already. We haven’t had even a dusting of snow since that frost back in October, and it’s barely cold enough to freeze the animals’ water or kill off all the aphids on the kale. Far too warm for late November – but don’t you worry, our trusty politicians are taking care of that pesky climate collapse issue even as we speak.

Our fall harvest has all been successfully preserved; the last of the ripe tomatoes went into the sauce pot yesterday. Chiles are drying in the sunroom, ready to be pulverized into chile powder; pumpkins and squash are neatly stacked on shelves; apples and onions remain in cold storage in our insulated woodworking shed. We are stocked and ready, and we invite Serious Winter to show up immediately if not sooner.

Here are a few more things we’ve been up to recently, if you’d like to see:

Bright, tart pomegranate seeds make these amazing waffles even better.

Obviously we’ve discussed the waffles previously, but yet here we are again. I made a fresh batch last weekend and since holiday brunches and family gatherings and all sorts of festivities are lurking just around the corner, I must evangelize the waffles once more. Please, dear friends, if you do not make one other thing from scratch this holiday season, please make these waffles. I know this level of devotion to a seemingly innocuous breakfast food seems a bit over the top, but trust me – these are the best waffles ever, and you can stop Googling ‘best waffle recipe.’ Plus they’re very easy to make, and they freeze beautifully – you can just have fabulous homemade toaster waffles any time you like, and you can also stop buying expensive processed frozen waffles with mysterious ingredients! The recipe hails from Fannie Farmer by way of Marion Cunningham’s brilliant The Breakfast Book, which I highly recommend. (But seriously, go make these waffles. Do it now.)

Hot sauce doesn’t have to be just painfully ‘hot.’

Making hot sauce is always part of our farm preservation work each year. Although I’ve experimented with lots of different types of hot sauces, for the moment I’m keeping it simple – one fiery-sweet red version, very loosely based on Sriracha and this Melissa Clark recipe, and one fermented serrano version, a rough knock-off of green Tabasco. The red hot sauce is definitely milder, with a gentle undertone of sweetness from the red bell peppers, while the green is a tangier, sharper vinegar-based sauce, used more sparingly. As a personal rule, I don’t love aggressive, punch-in-the-face hot sauces; I want a bit of heat but would still like to taste whatever I’m eating. Hot sauce is simple and inexpensive to make at home, keeps indefinitely and is a thoughtful consumable gift for anyone on your list who likes things spicy. (P.S. If you buy classic Sriracha, save, wash and reuse the iconic squeeze bottles for your own homemade hot sauce.)

Small part. Big impact.

I don’t in any way fancy myself an influencer, but if I can influence you to NEVER, EVER buy GE appliances, please allow me to do so. We have a full suite of GE appliances in our kitchen – all of which came with the house – and every single one has failed at least once. Most recently we found ourselves without a functioning oven, which is quite challenging for someone who bakes on a more or less daily basis. Some investigation and a few helpful YouTube tutorials later, we ordered a new igniter. (Of course, I foolishly ordered the first igniter from GE and it arrived pre-broken, thanks to their careless packing. The second igniter, from an entirely different company, arrived in perfect condition, but obviously it was now two weeks later. Thanks again, GE. You’re tops.) We successfully installed the new igniter – a five-minute job, though gaining access to the compartment and putting everything back together neatly made it more like an afternoon – and lo and behold, we thankfully once again have a working oven. As always, successfully learning to repair things ourselves goes a long way towards our goal of self-sufficiency.

Crispy, salty, savory and delicious hot or at room temperature – galettes are winners.

And of course with a working oven, we can once again make delicious meals like galettes! Like the waffles above, we’ve extolled the virtues of galettes previously – they can be sweet or savory, hot or cold, made in advance or pulled fresh from the oven – and they lend themselves well to using up whatever odd bits and ends you might have on hand. They’re also beginner-friendly, if you’re intimidated by all the perfect pies you’re seeing right now; galettes are designed to be “artisanal” and “rustic” which – fun fact! – are both Latin for “messy” and “imperfect.” This time of year our galettes are most likely to have fall flavors, like delicata squash, caramelized onion, peppery goat cheese, sage and rosemary – but honestly, you can put pretty much anything you want in one. If you’ve got a couple rounds of pastry dough in the freezer you’re halfway there; galettes are easy to prep for holiday gatherings and perfect as a vegetarian main dish or as a simple, impressive dessert.

Available now as an NFT: “Untitled: Llama and Alpacas at Rest, 2021”

And finally, it’s always nice to observe our camelid herd lounging peacefully in the pasture; if they’re at rest, it means they’re getting plenty to eat. We’re regularly challenged by this rebellious bunch of feral miscreants, but they add a certain flair to Quiet Farm, and we’re glad to have them here.

Wishing you all the best during a tough time of year, dear friends.

Farm update: October 18

And in the space of a few days, our season went from lush abundance to a frozen wasteland. Such is the nature of growing food at over six thousand feet in a high-plains desert.

Our first hard frost arrived this past week, and with it a few light dustings of early snow. Up on the mesa we were thrilled to see a solid fifteen inches show up on the Sno-Tel! All of our irrigation water, of course, comes directly from the mesa, so we are always in favor of as much winter moisture as possible to boost next year’s irrigation allotment.

Our sunroom looks like an unusual farmers’ market!

Temperatures dropped into the high 20s overnight, which is far too cold for summer crops like tomatoes, cucumbers and peppers. (Don’t worry, the kale is fine. The kale is always fine.) Prior to the freeze we harvested everything we could – nearly four hundred pounds on Monday alone; now comes the task of preserving all of that food to enjoy through winter and spring. The cruel irony, of course, is that once the storm passed we quickly returned to bright bluebird skies and comfortable daytime temperatures in the mid-60s, which likely means we would have gotten at least another two or three weeks in the growing season. But when a hard freeze announces that you’re done, then you’re done – and there’s not much arguing.

One of our gated pipes with the season’s final run.

Our irrigation season runs through the end of October, but we balanced our account this year to fortuitously end just before the cold snap arrived. Running irrigation later in the season is already a chilly task; combine that with a hard freeze and it can be downright miserable. We were very pleased with how we managed our irrigation in a drought year and though of course we hope for higher water shares next year, we know that with smart planning we can make even a low allotment work for our land. It’s incredible how much we’ve learned in only three short years here.

A friend’s trial orchard, where new apple varieties are tested.

Prior to the hard freeze we’d picked nearly two hundred pounds of local apples for winter storage. One box has already been transformed into applesauce; the remainder will stay reasonably fresh in one of our insulated but unheated sheds. This delicious fruit will provide snacks all throughout the winter; I’ll also bake with the apples as well as dehydrate a few pounds for adding to granola. As always, the bounty of incredible local fruit is one of the greatest benefits of living where we do.

Adelaide, Paris, Paihia and Fiji contemplating the change in seasons.

Although the damp, freezing weather makes the corral a bit of a sloppy mess, the animals are entirely unfazed by the cooler weather. They’ve put on quite a bit of fleece since their shearing, so they’re ready for winter, too.

And with that, we’re off to sort produce for canning. Wishing you a calm and peaceful week, friends.

Farm update: September 20

Autumn is very much on its way here at Quiet Farm. Overnight lows plunge to the mid-40s, though our daytime temperatures remain in the mid-80s. The plants are all starting to look a bit tired, a bit yellowed, a bit lackluster. The seasonal transition has begun, and we are looking forward to the slower rhythms of late fall and winter. This remains an exceptionally busy time for us; here are a few things we’ve been up to, if you’d like to see.

One day’s harvest of an easy twenty-five pounds.

Despite a rough start, we’ve had a spectacular year for tomatoes. We planted about sixty tomato plants of about fourteen different varieties, and our yields have been simply staggering. We’ve grown full-size heirlooms that I never thought possible, believing that our growing season was simply too short, and the smaller cherry and grape tomatoes have done well too. Every night for weeks now there’s been a fresh tomato salad with supper, and we’ve put up sauce, soup and salsa for a warm and nourishing winter. I never, ever tire of fresh tomatoes, and since we don’t eat storebought tomatoes, we’re getting our fill now. We will miss these gorgeous things until next summer.

Spotted on an evening irrigation check.

As we’ve spoken of many times here, we focus our efforts on improving our land and our soil, and one of the best ways we can do that is by encouraging both native plants and the pollinator population. Monarch butterflies are an iconic pollinator species; the western U.S. monarch population is currently traveling south on its fall migration. The monarch caterpillar (Danaus plexippus) shown above feeds exclusively on milkweed; once the caterpillar has transformed into a butterfly, it has a much more varied diet. Unfortunately, milkweed is also toxic to livestock, so ranchers regularly treat pasture milkweeds with toxic herbicides – which is why the monarch population is declining, because the larvae cannot survive without these plants. We keep camelids here at Quiet Farm, and have spent hours worried about our animals becoming ill from consuming milkweed in our pastures; obviously, we’re not going to spray and we don’t particularly want to pull all these host plants.

After extensive research, our solution – for the moment – is to let things stand as they are. Hardy alpacas and llamas, native to the high Andes, aren’t nearly as delicate as domesticated cattle and sheep, so are far less likely to become sick. Plus, we’re intentionally cultivating a mixed pasture, with lots of different plants for our animals to graze; the likelihood of any of our animals eating enough milkweed to become seriously ill is slender indeed. There are never perfect methods of pasture management, but we’re working hard at figuring out what we can do to maintain balance.

Beautiful photo. Terrible plant. Just look at its horrible weaponry!

One thing that is very much not in balance is our puncturevine population. The farm is absolutely overrun with this heinous plant this year, and we’ve spent countless hours trying to eradicate it – pulling by hand, obviously, as dousing the entire farm in glyphosate is clearly not an option. Puncturevine (Tribulus terrestris) is an invasive weed, uniquely adapted to our desert climate, that grows where few other plants will; most infuriatingly, the seeds can remain dormant in the soil for seven to ten years. While we’re happy to let neutral weeds, like purslane and mullein, grow freely, the puncturevine burrs are harmful to humans and animals – and bicycle tires, too. For reasons unknown to us, this year conditions were absolutely perfect for puncturevine to take over our land and so it has. We are hoping that we’ve removed most of it, but we know that some of those viciously sharp little seeds are simply biding their time until next year. Or the year after that. Or the year after that. The battle continues.

The Quiet Farm pumpkin patch.

We’ve done well with winter squash this year, though as usual there are some squashes that didn’t exactly breed true – always a risk with saved seeds and limited isolation practices. Squash plants are a reliable harbinger of fall; ours usually start showing signs of powdery mildew, and the vines themselves start to fade and turn a bit crispy. I usually trim immature fruit so that the plant devotes all its energies to ripening the larger fruits, but this year I’ve mostly left the squash patch to its own devices. Depending on the variety, most pumpkins start out dark green with stripes; the fruits turn the classic bright orange in the same way leaves change color on deciduous trees. These jack o’lantern pumpkins yielded nicely; they’ll be cured for winter storage and won’t be carved but instead used for soups, curries and muffins.

As with other annuals, the bean plants will also clearly demonstrate that they’re nearly finished for the season. These are labeled as ‘Aztec White’, but based on the small size I suspect they’re more along the lines of a true navy bean. Dry beans can stay on the vine until frost threatens, a huge bonus for the time-starved farmer; if there isn’t time to shell the beans immediately, they can be tossed into repurposed feed sacks and stored in a cool, dark, dry place, away from pests and damp. Shelling dry beans is a perfect project for a crisp, late fall day, when the more pressing tasks have been completed! Once they’re shelled I’ll hopefully have a better idea of the variety, although when it comes to heirloom beans I’m not hugely bothered about specifics, especially when seeds are freely shared amongst local growers. If the beans grow well and taste delicious, that’s really all that matters.

Farm candy.

And to end on a sweet note, we’re pleased to share that our raspberry patch is finally producing. It’s taken us a couple of years to get these canes established, but we’re now harvesting enough raspberries to actually bring a few inside, rather than just eat them all in the field. We’re hopeful that we’ll have a few more weeks before a hard frost, so that all of the unripe berries will have a chance to ripen, but we’re thrilled with anything we get – these are like candy. As with tomatoes, the difference between just-picked raspberries, still warm from the sun, and those sitting in the cold case at your local supercenter is night and day, and we’ll eat our fill for as long as we possibly can.

Wishing you a pleasant week ahead.

Farm update: July 26

And here we are at the tail end of July, scrambling to complete everything that needs doing. Each night before sleep finally arrives I focus on designing bright, colorful quilt patterns in my head – calming mental Tetris – rather than running through all of the tasks I didn’t complete during the day. The tomatoes need to be pruned and re-staked, again. The arugula and lettuce seeds need to be harvested, the straggly plants composted and the beds reseeded. The garlic needs to be pulled and cured. The mallow, bindweed and puncturevine are threatening a total takeover. And on and on and on. I feel a thousand miles behind on everything, and I remind myself to complete one task at a time. Also, I regularly remind myself to enjoy the moment I’m in, rather than race on to the next without even pausing for breath. (Easier said than done, no?)

Purple coneflower (Echinacea purpurea).

Admiring our seasonal plants is a great way for me to stop my frenzied rushing for just a moment. Many of our flowering perennials didn’t bloom this year, thanks to the drought, but we do still have a few. Echinacea, or coneflower, is one of my favorites, and the bees love it, too. (Our pollinator population is also greatly diminished this year, likely due to the lack of blossoms in the neighboring orchards.) Echinacea has been touted for years as an herbal remedy for just about any ailment, including the common cold, but legitimate scientific studies on this are lacking in substance, to say the least. Still, the coneflowers grow well here and I’m hopeful that I can expand their presence on the farm in future years.

Just one day’s harvest…

Late July and August are the months we eagerly await all year – when the vegetables start rolling in. The flipside of that, of course, is that then you need to have a plan for what you’re going to do with all of that glorious food. Onions and kale are easy to deal with; they are garden stalwarts and stay fresh for weeks. Carrots and beets need to have their greens removed, at the very least; I usually don’t wash them until just before I’m ready to use them. The zucchini, of course, is where things start to feel overwhelming. Anyone who has planted zucchini knows full well that through some mysterious garden trickery you can check the plants twice a day and still end up with overgrown monsters. I like to harvest the squash when small and use it in salads, galettes and pastas; I also shred and freeze it for muffins. And our tomatoes are just now starting to come on; we’ve had a couple of early Juliets, plus a Lemon Boy and a Black Krim. The real bounty will start showing up in about ten days, and as with every year, I’m looking forward to an absurd excess of tomatoes. They never go to waste here.

So fresh! So crisp! So delicious!

We had a ridiculously abundant crop of peas this year! I adore fresh peas, but they often struggle here because we typically move so quickly from winter to summer, and peas generally like cooler, more moderate temperatures. This year, however, the plants just kept on producing, even when the temperatures accelerated into triple digits. Many, many peas were simply eaten fresh outside as a garden snack while doing chores, and many more made it inside for salads and stir-fries. The plants are mostly finished now, the peas starchy and the vines slowly crisping and browning, and all the peas still hanging will be dried and saved for seed. This year was such a roaring success that I’m very seriously considering giving the peas their own special home next to the raspberry beds, and saving the space in the raised beds for other spring crops like carrots and onions.

Neatly stacking hay bales is definitely a cardio workout.

We are thrilled to have our winter hay stores for the animals laid in. We completely guessed at the number of bales we bought last year – never having overwintered livestock – and actually came pretty close in our estimate! The animals are mostly on pasture right now but get hay in the evenings; come winter, however, this will be all the food they have. The drought has forced many producers to cull their cattle and sheep because the land can no longer support that many head, and the lack of water means that hay is obviously much more costly, too. Our hay cost fifty percent more than last year; in all honesty, we were prepared to pay double. Our focus, as always, is on ensuring that we don’t overgraze our pasture and that we always have emergency feed reserves stockpiled.

Our sunflowers are cheerful and abundant, too.

And with that, we’re off to tackle our neverending task list. Do tell, though – if you have an excess of zucchini, what are your favorite ways of using it up? I always enjoy hearing how others move through an abundance of garden produce.

Wishing you a lovely week, dear friends.

Farm update: July 12

How are you? How is your July thus far? It’s high summer here at Quiet Farm and we spend more time outdoors than in – always, always wearing long sleeves, long pants, wide-brimmed hats and plenty of SPF 50 (only reef-safe zinc, though we’re nowhere near a reef!) on any exposed skin. Skin cancer is not to be taken lightly, especially since we’re more than a mile closer to the sun. Here are a few things we’ve been up to, if you’d like to see:

Sunchokes along the eastern edge of our game fence.

Each growing season, I aim to plant at least one new fruit, vegetable, herb or flower. Last year it was fennel (and unintentionally this year, too, since it self-seeded) but this year’s choice was sunchokes (Helianthus tuberosus). Sunchokes (also called Jerusalem artichokes, though they’re native to North America, not Israel) are in the sunflower family (Asteraceae), and the plants produce showy yellow flowers and an edible tuber. They’re not well known in the U.S.; even in France they’re grown primarily for animal feed. But! The crisp, white-fleshed tubers are rich in inulin (a dietary fiber) and are absolutely delicious when roasted and salted like potatoes. I might even try some sunchoke chips in the dehydrator! I’m excited to harvest these later this season, especially because once established, they’ll likely need no water and no maintenance, and will hopefully continue to produce a nutritious winter storage crop all on their own.

Nice buns.

Anyone who has read this blog for more than one minute knows that I am constantly trying to convince the entire world to bake their own bread. Really, you should! So easy! So satisfying! So much healthier and tastier than store-bought! But perhaps you find large burnished sourdough loaves to be somewhat intimidating? No problem. Start simple, like hamburger buns. I know that I’ve just missed the Fourth of July, a classic burger holiday if ever there was one. But if you start practicing now, you’ll have mastered homemade burger buns by Labor Day! (Only joking, because you don’t need any practice at all; buns are really easy.) Use this reliable recipe – I did not make any alterations for altitude – and bake a batch to tuck in your freezer for future grilling opportunities. The recipe yields eight large; I make sixteen if I want to serve sliders. Please, try this and let me know if you have troubles – I’ll help you sort them out!

Broad Tailed Hummingbird 05 sml

Broad-tailed hummingbirds at the feeder.

Our migratory hummingbird population is thriving; if we remain still, we’re able to see them up close on our feeders. We observe two species most commonly here – the broad-tailed (Selasphorus platycercus) and the black-chinned (Archilochus alexandri), and only very rarely a rufous (Selasphorus rufus). The hummingbirds are so much fun to listen to as they dive and swoop like miniature fighter jets. We’ve even discovered a tiny nest precariously perched on the twinkle light strands on our front porch; we’ve left it alone for the moment in the hopes that there might be viable eggs in it. Although we have dozens of incredible bird species here at Quiet Farm, the fast and spirited hummingbirds are definitely one of our favorites.

Fresh, crisp, satisfying and most of all – cold.

Despite the slider rolls above, supper is entirely abandoned more evenings than not here at Quiet Farm. When it’s pushing 100 degrees at 5:30PM and we’ve been out irrigating all day, the very last thing I want to do is turn on the oven or the stove. Enter the cold noodle salad, remarkably simple and infinitely variable. I cook the noodles in well-salted water first thing in the morning, when it’s (relatively) cool. Drain and toss the still-warm noodles in sesame oil, soy sauce, rice vinegar, and chile sauce if you like things spicy. Shred a whole mess of vegetables, whatever you have on hand – carrots, cabbage, snap peas, broccoli, bell peppers, cauliflower – and toss with a bit more soy and vinegar. Chill everything. When it’s time to eat, make yourself a beautiful, colorful plate and garnish with lots and lots of fresh herbs – I like a mixture of Thai basil, cilantro, scallions and mint. Add more soy or sesame oil as desired. Chopped salted peanuts are great, too! You could serve this on a bed of fresh greens, you could top this with crispy tofu or strips of a simple scallion omelette, or you could just eat it as is. One of my very favorite low-effort/high-flavor summer meals. (P.S. When you’re making something that will later be eaten cold, remember to have a generous hand with the seasoning. Cold dulls flavor, therefore it doesn’t taste as intense. Be lavish with salt and herbs!)

Adelaide apologizes for not tidying up all the hay on her face before this photo was snapped.

And finally, our animals are thrilled with their new haircuts. Although they have access to shade, they still spend their time happily grazing away in the pasture. Even on the hottest days, when we’re melting and seeking out any cool spot we can find, they’re happy to be out in the sun. Last summer was a different story, and we’re so pleased that we were able to get them sheared so they can be more comfortable during this brutal season.

Wishing you a pleasant week ahead, friends.

Farm update: March 1

Hello there, and welcome to March. (March?!? Really? We are completely not prepared for all of our spring tasks yet.) Also, welcome to the nearly one-year anniversary of the pandemic lockdowns. A year of this madness. How is everyone doing out there? The “pandemic wall” is a real thing, make no mistake, and I think a lot of us have hit it. Hard.

The images in this post might convince you that we’re buried in snow over here at Quiet Farm; sadly, that is not at all true. We have gotten a bit of snow both here and up on the mesa, and of course we’re grateful for every last flake, but it’s still looking as though it’s going to be a painfully dry year. As always, the only thing within our control is how we use the water we do have, so we’ll be focusing our efforts on making sure that not a drop goes to waste.

Paris secured in our makeshift crush before the vet’s arrival.

One great accomplishment that we’ve had recently is to successfully geld one of our male alpacas, Paris. His behavior had become increasingly aggressive and since we are not running a breeding program, there is no reason to keep an intact male on the farm. We were able to safely secure him in a “crush,” and our terrific local vet took care of the rest. It takes about sixty days for all the testosterone to leave his system, but his aggressive behavior has definitely lessened since the fateful day. We’re also pleased to announce that we’re on the mobile shearing schedule for the spring, so the alpacas will be getting a tidy cut in late May or early June, which will make them much more comfortable this summer. We are working on halter-training all the animals so that we can handle them in a safe and calm manner – this is much easier said than done, and frequently both humans and alpacas stomp off in frustration and tears. (Okay, maybe not the alpacas. Definitely the humans.)

Our game fence is good for more than just keeping out deer!

I’m also proud to announce that I’ve finished a patchwork quilt I started late last year. I won’t lie: I made approximately ten million mistakes on this quilt and learned so much about what not to do in quilting. I also unknowingly caused a lot of my own problems by designing a somewhat complicated pattern that required an excessive amount of piecework and stop/start stitching. (It’s only my fourth full-size quilt, however, so perhaps I should cut myself a bit of slack. I am very much a novice.) I read an article recently about different crafting hobbies people had taken up during the pandemic; one woman tackled a complicated shawl using fairly advanced knitting techniques. She wrote, “I almost quit a lot of times. But I kept at it, and I was both miserable and joyful at times – it was a good emotional process for me. The challenge was a great distraction from the chaos and stress of the unknown.” That accurately sums up my feelings about making this quilt – and I’m already excited about starting my next one.

Snowshoeing is a surprisingly challenging workout!

We’ve mentioned on more than one occasion how much we adore our local library system; to make us love them even more, they’ve started loaning snowshoeing equipment! We’re about twenty minutes’ away from some of the best snowshoe/cross-country trails in the West, and borrowing equipment and just running up the mountain for a couple of hours has been a terrific break. (Even better: many of the trails ban loud, obnoxious snowmobiles.) We’re hopeful that we’ll be able to go a few more times before the demands of spring on the farm limit our time away.

This is an ideal afternoon snack with a strong cup of PG Tips.

There’s been more comfort baking than usual ’round these parts lately. One favorite is a long-ago classic that I’ve resurrected because for once I have a massive bag of spelt flour and plenty of fresh rosemary on hand: this rosemary-chocolate olive oil cake, originally from Kim Boyce’s Good to the Grain. This may not be to everyone’s liking – rosemary isn’t frequently used in desserts – but I love it and don’t find the piney herb flavor overwhelming at all. The cake is tender, delicate and not too sweet, and is a perfect afternoon pick-me-up. I highly recommend a good-quality 70% dark chocolate bar here, cut into rough chunks, plus a generous sprinkling of turbinado sugar on top for extra crunch and texture. (For high-altitude bakers: I reduced the baking powder to 1 tsp. but didn’t make any other changes.) As with most things I bake, more than half of this cake promptly went straight into the freezer as a gift to my future self.

Stay calm and stay sane out there, dear friends. The best thing we can do is just to keep going.

Winter descends

“In a year that stripped life to bare fundamentals, the natural world has become our shared story. Seasons have offered the rare reminder that the world moves on even as our sense of time blurs.”

“The undeniable hardship of this winter is a reminder that for much of human history, particularly in colder climates, winter was a season simply to be survived. Winter is a primal time of death and loss, and a time for grief. It reminds us that darkness, not only light, is part of the recurring rhythm of what it means to be human.”

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