The Farm Series: I-Guana Farm

As we’ve discussed previously, Quiet Farm is located in the “fruit basket” of Colorado. The Western Slope produces Colorado’s revered Palisade peaches, along with apples, cherries, plums, apricots, table grapes and wine grapes. Fruit grows so well here because the climate doesn’t experience the significant diurnal swings common on the Front Range. (In February 2018, the temperature in Denver dropped 72 degrees in forty hours.) Fruit trees, especially once they’re in flower, cannot survive extreme temperature shifts, so harvesting fruit on the Front Range is hit-or-miss. It’s hit-or-miss over here, too, as all farming is, but with a lot more hits than misses.

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Last year – our first year as official Western Slope residents – we ate ourselves silly on local peaches, plums, cherries and apples. The apricots, though, were lost to a late spring freeze, so while a few orchards had a very small amount of fruit to sell, it wasn’t widely available and we missed out entirely. This year, between our record snowfall and ideal spring weather, the fruit growers in our area have a bumper crop of just about everything, with apricots no exception. We’re even seeing wild apricot trees, heavy with fruit, growing on roadsides around us. It’s been a banner year.

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Farm update: July 8

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This is not some sort of newfangled organic fertilizer.

Welcome to high summer. It’s hot, dry and crispy here at Quiet Farm…except when it’s hailing. We’ve had three significant hailstorms so far; the one pictured above did some pretty severe damage to our vegetables. Between the late start, our overwhelming whistle pig infestation and this extreme weather, we’ll be thrilled to harvest anything this season. Growing food is not for the faint-of-heart.

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Farm update: June 3

Hello there! Has summer finally started where you live? We’re excited for warm weather and sunshine and to get all of our tomatoes, peppers, eggplant and other summer crops into the ground finally.

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The raspberry plants are tiny, like our fruit trees, and are protected with plastic cages.

A few weeks ago we planted forty raspberry plants, ten each of four different cultivars. We planted both summer-bearing and fall-bearing varieties, in the hopes of having fresh raspberries for months on end. We don’t expect to see any fruit this year, but raspberries typically do well in this area so we’re looking forward to bountiful future harvests. In order to plant these canes, we used the excavator to dig long, wide beds, then we filled those beds with about eight cubic yards of soil from Mount Doom. This meant around thirty-six wheelbarrow loads moved by hand – we farm like it’s the 1850s over here, friends. One day, we’ll have a tractor. One day.

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Greens this fresh make those plastic supermarket packets taste like nothing.

We were excited to harvest our first salad greens and radishes; shown here is a mixture of Buttercrunch lettuce, pak choi, red Russian kale and lacinato kale. Our greens are pretty late this year; next year we hope to have our high tunnel built so that we have fresh greens throughout the winter and early spring. Few things taste better after months of heavy, rich, starchy foods than a bright, crisp salad.

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A male Bullock’s oriole waiting for the buffet to open.

Although we love seeing the hummingbirds at our feeders, we’ve found that the local population of Bullock’s orioles (Icterus bullockii) appreciates the easy sugar hit, too. The orioles are much bigger than the tiny hummingbirds, and when they’re on the feeders they scare the hummingbirds away. Because they’re so big, they also cause the feeders to swing wildly and spill sugar syrup everywhere, which makes a sticky mess. We haven’t yet figured out how to keep the hummingbirds coming while discouraging the orioles, even though their flashy yellow plumage is gorgeous.

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So much tidier now!

We built a new bin structure for our compost using salvaged shipping pallets; you can see the original small compost pile here. (We think pallets are one of the most useful free things you can find!) Now the compost can be kept neater, and it’s simple to throw fresh organic material into the left bin while waiting for the right side to finish “cooking.” When we get that tractor it will be a lot easier to move the finished compost onto the vegetable beds.

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Welcome home, chickens!

And then there’s this news: Quiet Farm has twelve new residents. They are a motley, ragtag bunch, who came to us because a friend was moving house. We have at least two roosters (maybe three; one is sensibly staying quiet for the moment) and an assortment of breeds. They’re still laying pretty well for older birds – certainly enough for our needs – and thus far they’ve had an exciting time exploring their new home. More on the chicken house renovation coming soon!

Have a great week!

 

An ode to kale

Kale had a moment a few years back; it was suddenly – without warning – on every restaurant menu and in every recipe. It was as though kale had just been invented. Now, of course, it’s been supplanted as the trendy vegetable du jour – first by Brussels sprouts, and now by cauliflower. (I sincerely wish I’d invented “cauliflower rice;” the mark-up on those plastic packages – just for throwing it in a food processor! – is shocking.)

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There are lots more varieties of kale than just what you see in the supermarket.

Like most Americans, I first encountered kale when I worked in the catering industry. Curly kale is so often a garnish on salad bars and buffets that we think of it more as decoration than vegetable. But its very hardiness – its ability to sit out on a buffet table for hours on end no matter the temperature, without wilting, is precisely what makes it so valuable both in the garden and in the kitchen.

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How to grow microgreens

We’re still firmly in winter’s icy grip here on Colorado’s Western Slope, and there’s no better cure for spring fever than growing something indoors. Let’s learn how to grow microgreens!

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Microgreens sound fancy and expensive, but really they’re just tiny versions of things we already eat, like kale, radishes and beets. They are packed with nutrition, super flavorful, quick and easy to grow with no special equipment needed and absolutely gorgeous on the plate. What more could you ask from an indoor crop?

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Cooking with dried beans

My love for beans knows no bounds. They’re cheap, filling, easily available, simple to cook, packed with nutrition and utterly delicious. Seriously, what more could you want? There’s a good reason rice and beans are the staple food for well more than half the world’s population.

I’m on a personal mission to encourage people to cook dried beans, rather than canned. Look, I’m a big fan of having a well-stocked pantry, and if storing a couple of cans of black beans or chickpeas in yours means you’re more likely to whip up a quick soup or homemade hummus, then I’m all for it. But for sheer value and flavor, you can’t beat dried beans. They’re way cheaper, they’re not difficult to cook and they really don’t take more time – you just need to plan in advance. There are a lot of fairly strong opinions on how to cook dried beans, so if you already have a way that works well for your household, keep it. I’m here to tell you how I do it and why, but ultimately it doesn’t matter to me how you prepare your dried beans, just that you do.

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Apparently we have quite a few different dried beans in our pantry.

Spoiler alert (and controversial bean-cooking tip alert, too): I cook all of my beans the exact same way, in a slow cooker (also commonly known as a Crock-Pot). And I no longer soak the beans in advance. Plus, I salt them at the beginning. That’s right, friends: I don’t soak my beans. And I salt before they’ve started cooking. I have spent years and years cooking dried beans, and I’ve tried every method: simmering on the stove, pressure cooker and on and on, and I’m personally convinced that the slow cooker, with its incredibly gentle simmer and moist, low-heat environment, is perfect for beans. And I get to skip the soaking step, too. (I don’t have an InstaPot, and I’m not going to buy one, but if you have it and you like it, then use it for beans.)

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Farm update: January 14

We’re striding into 2019 full of vigor, purpose and excitement. We’ve erased and rewritten our Quiet Farm project whiteboard – it has three columns, Now, Soon and Later – and although we’re totally overwhelmed by the sheer number of tasks, we’re looking forward to an incredible year. First on the list is to finish our home renovations, then to build out our commercial kitchen so we have an amazing space ready for classes and workshops and events. Over the course of the year we’ll continue to share everything we’re up to here on Quiet Farm, and we’re so glad to have you along for the journey!

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Late last year I made my first batch of fire cider, a legendary homeopathic folk remedy popularized by the herbalist Rosemary Gladstar. Recipes vary, of course, but most include raw onion, garlic, horseradish, ginger, lemon, chiles, apple cider vinegar and honey for sweetening. I also included lots of turmeric, a powerful anti-inflammatory, plus extra citrus for the vitamin C boost. I usually take a shot each morning and follow it with lots of water; this brew is intense and can definitely upset sensitive tummies! But I believe firmly in supporting our immune systems with good food and potions like this and ideally not getting sick at all. (Oh, and wash your hands with hot, soapy water. All the time. Regular handwashing is the single most powerful weapon we have against colds and flu.)

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A fresh start

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I love everything about January. I love the quiet, the fresh start, the clean slate. And of course, this is the time of year when so many of us promise to do better. When we promise to eat right, drink less, stop going out to restaurants so often, quit smoking, save our money, exercise more and all the rest.

I don’t subscribe to the negativity often associated with New Year’s resolutions. (By mid-January, over a quarter of all New Year’s resolutions have been discarded, and only a scant 10% are actually followed through to the end of the year. Those are some pretty bleak statistics.) Changing habits is hard enough; I’d much rather start off on a positive note. I make a list of goals, not resolutions.

And with that positivity in mind, let’s revisit our annual primer on eating better. This isn’t designed to be an exhaustive list, nor a restrictive diet plan, merely a few simple tips to get your head in the right place for making healthy changes in your daily eating. Allow me to shout this from the rooftops: diets don’t work. Changing your mindset does.

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Farm update: December 17

Hello! How are you? We’ve still got quite a lot of snow sticking around, but it’s been dry for a week and we’d love to have more moisture. We attended the annual meeting of our ditch company recently, and all of the stoic old-time farmers seemed quite thrilled at the snowpack thus far this year. It’s a big change for the better from last year, to be certain, and we hope the pattern continues.

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The peach orchard across the road.

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One of the most delicious items we received in our CSA was heirloom cornmeal, ground from Painted Mountain corn. We take corn so much for granted in this country – as Michael Pollan says, we’re “the United States of Corn” – and sometimes we forget how much of humanity has been nourished on this incredible grain. Growing heirloom corn for eating fresh and for grinding is just one way we can recapture some of the food sovereignty that we’ve lost. I made fabulous hot pepper cornbread and plan on making cheesy polenta this week.

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How to make granola

Let’s be honest, there isn’t a whole lot new to say about granola. It’s not as though I’ve come up with some shockingly revolutionary way to make it, or some secret superfood ingredient that makes all granola healthy. Instead, I’m here to explain my simple three-question decision-making process for making something instead of buying it. It definitely applies to granola, and hopefully, you’ll apply this theorem to your own cooking and baking.

The three questions are as follows, and can be applied to pretty much any food or drink item, in my extensive experience:

  • Can I make it cheaper?
  • Can I make it healthier?
  • Can I make it taste better?

Certain items, like bread or jerky or hummus or jam or yogurt, are an automatic yes, at least for us. Others, like kombucha or crackers, might get two of three (cheaper and healthier), especially if there are specific storebought products you really like. And then there are the tricky ones, the ones that take years to master, the ones even I don’t tackle. This list is intensely personal, but for me it includes high-level precision fermentation: most ripened and aged cheeses, plus beer, wine and liquor. Yes, I could theoretically make any of these, but other people are doing it better, and I’d rather devote my kitchen experimentation time to other things. I’m happy to leave these to the professionals.

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