Farm update: January 25

Hello there, and how are things in your world? We’re still in the slower season here at Quiet Farm, but we’re starting to think about spring planting and other farm tasks on our to-do list. The biggest issue on our minds right now is definitely water, or lack thereof – it’s been far too warm and dry this winter, with very little snow. We need about twenty feet of snowpack on the Grand Mesa in order to have decent irrigation run-off in spring and summer, and right now we have two feet – or ten percent of what we need. We are hoping for an exceptionally wet spring, but to be honest it’s looking as though our “extraordinary drought conditions” will persist, which likely means more wildfires, too. With that concern front and center, we’re always thinking of ways we can use the water we do have more efficiently.

We love our local library’s seed bank!

We are huge fans of the Delta County Library system, which does yeoman’s work on a painfully limited budget. In years past we’ve attended “seed-sorting parties” in late winter to help the library prepare its extensive seed bank for the spring growing season. Obviously we cannot gather in person at the moment, so the library managed a perfect pivot and created take-home kits for volunteers. Each kit contained donated seeds (we received bolita beans, marigolds and pink hollyhock) and we sorted and packaged the seeds into individual labeled envelopes. Local gardeners are encouraged to “check out” seeds in spring, grow out the crop, then collect and return seeds to the library in autumn to share with other gardeners. The seed library has been going strong in Delta County since 2013; this program not only encourages seed-saving, but also provides an incredible wealth of locally-adapted seeds and helps build our foodshed’s sovereignty. A task like this is well worth our time.

Most of this delicious meal is proudly homemade and homegrown.

Speaking of beans, a few weeks ago we enjoyed our New Year’s Day supper of traditional good luck foods, which typically include pork, black-eyed peas and greens of some type. Instead of black-eyed peas, we cooked our own homegrown ‘Peregion’ beans from last year for the first time – and they were spectacular. Rich, creamy and flavorful, they were perfect with spicy sausage and chilies. We are definitely expanding our dry bean production this year; eventually I’d love to launch a Colorado bean club, modeled after this wonderful company. Let us know, readers: would you join a bean club to receive semi-regular shipments of interesting dried beans, plus recipes and stories? We’d love to hear your thoughts.

Rosemary starts in the sunroom.

I love rosemary, but it’s a bit finicky and I have always struggled to grow it, especially through the winter (it cannot overwinter outside in Colorado). Late last fall I purchased a big rosemary plant from a local farm friend up in Boulder County; it’s sitting comfortably in our dry, cool sunroom. I snipped off stalks, dipped each in rooting hormone, and replanted into smaller pots. The ten I started seem to be doing well, which is a delight as I’d love to offer hardier plant starts, like rosemary and lavender, at our spring plant sale. I only have to prevent myself from killing with kindness, i.e. overwatering. Rosemary is a sturdy Mediterranean shrub, and doesn’t need nearly as much water as I seem to think it does.

A fascinating detail shot of one of our water heater’s thermostats.

Things break. That’s just simple fact. As longtime readers of Finding Quiet Farm know, N and I are intent on repairing everything we can ourselves, usually with welcome assistance from the University of YouTube. Two recent achievements have given us even more confidence in our repair skills: we successfully fixed both our water heater (problem: the water turned dangerously scalding hot, then the heater shut off to prevent overload) and our dishwasher (problem: the machine turned on, but didn’t do its one job, which is to wash dishes). Neither of these successes came easily, and there was quite a lot of trial-and-error on each with various parts shipped back and forth, but ultimately both appliances are back in good working order. And every time we manage to do something ourselves, we gain even more faith in our ability to do it again. Self-sufficiency breeds self-sufficiency – plus we saved hundreds if not thousands of dollars by not hiring repair technicians or immediately buying new appliances. Next up: replacing the snap disc on our gas fireplace.

No more 1850s farming for us!

And last but certainly not least, we are thrilled to announce that we can finally call ourselves real farmers – because we are now the proud owners of a secondhand tractor. We are so excited to use this tidy, compact machine for all manner of tasks around the farm this year, including marking our pastures for better irrigation, moving soil and compost and manure, plowing rows to expand our food crops, and possibly relocating a rock or two. As our farming mentor said recently, “Buying a tractor was the best farm decision I ever made. I only wish I’d done it sooner.” We’re looking forward to a productive season and hoping for lots of snow over the coming weeks.

Stay safe and healthy out there, dear friends, and thanks as always for reading.

Farm update: November 9

There’s no question that it’s been one hell of a week. Scratch that: it’s been one hell of a year. Over here at Quiet Farm, though, we carry on planting, tidying, baking, canning, caring for our animals and preparing for winter. Here are a few things we’ve been up to recently, if you’d like to see.

Ready for a long winter’s nap.

We planted our 2021 garlic crop this week; it’s tucked under a warm, cozy blanket of compost, alpaca manure and straw. Garlic is a unique annual crop in that it stays in the ground for about nine months, but during that time it requires almost no maintenance beyond occasional watering. As usual, we’d separated this year’s garlic harvest and saved the largest cloves for planting; thanks to garden magic, each individual clove grows into a full head. We planted about one hundred and fifty cloves in two new beds, then a friend texted with an offer of extra garlic that she had over-ordered (thanks, Judy!), so another seventy cloves went into an additional row. Every year I run out of garlic before the July harvest, and every year I vow to plant more. Will over two hundred heads be enough for next year? Stay tuned, and vampires beware.

Simple. Elegant. Gorgeous. (Also filthy.)

My winter will hopefully involve lots of sewing and reading, and N will focus his time and energy on this rescued beauty. For all you gearheads out there, this is a classic example of American motor muscle: a Ford 289 small-block V8 manufactured in the summer of 1964; it likely came out of a Mustang or a Galaxie. At the moment, it needs a lot of cleaning and possibly a replacement part or two, but who knows what it could accomplish once restored to its former glory? While electric cars might be all the rage, there is much to be said for the elegant simplicity of a powerful internal combustion engine. (We obviously love beautiful 1960s Americana here; see also the recently-acquired Singer Touch ‘N’ Sew.)

So thrilled with our dry bean harvest!

I may well be more proud of the beans we grew than just about any other crop. While I love growing vegetables, with each passing year (especially when there’s a pandemic and associated food scarcity!) I am more and more committed to growing long-term food storage crops like grains and beans. We planted just one small row of these ‘Peregion’ beans this season, and though I doubt I have more than a few pounds of homegrown beans for the winter, I know that I’ll be expanding on the varieties we grow next season. Dry beans are easy to grow and to store, require very little post-harvest processing and punch well above their weight in terms of nutritional value. Plus, they’re delicious! We hope to grow a lot more beans here at Quiet Farm.

Flying the coop.

Domestic chickens are the closest living relatives of the T.Rex (that’s true) and have similarly tiny brains. Here, one of our genius hens decided to make her way to the top of the chicken house, but was understandably somewhat perplexed as to how she might get down – although she did finally make the leap. Little does she know that the roof offers zero protection from raptors, of which we have many, and actually makes a perfect runway for a hungry hawk searching for a tasty chicken meal. If she continues her high-flying adventures, she’ll learn that lesson the hard way.

This is how we roll.

True confession time, friends: all November and December issues of food and entertaining magazines (Bon Appetit, Food & Wine, Martha Stewart, etc.) received at Quiet Farm usually go straight into the library donation bin without even being opened once. Such is the extent of my loathing for the end-of-year holidays and all the attendant expectations, “must-have foods,” waste and excess! This year, however, a customer requested soft, fluffy dinner rolls, and I wanted to experiment with a few different iterations. Plus, I was completely sold on this caption: “If food could give you a hug, these rolls definitely would.” As we face the end of one of the most difficult years any of us have ever experienced, is there anything we all need more than a giant, warm, comforting hug? I think not. (P.S. The rolls are a bit labor-intensive but excellent, and they work at altitude. Worth your time.)

Wishing everyone a calm, restful and healthy week.

Let’s make hot sauce!

When it comes to pantry staples that are simple and inexpensive to make rather than buy, hot sauce should definitely be high on the list. I can’t speak for your household, but we enjoy a lot of hot sauce and related spicy condiments (salsa, pickled peppers) over here, and it’s much more fun to make our own than to buy these.

Homemade hot sauce only requires three ingredients.

Unlike yogurt, hummus and bread, which are also simple and inexpensive to make, store-bought hot sauce typically isn’t full of terrifying ingredients (that said, always read the ingredient label). The most popular hot sauces in the U.S. include Tabasco, Frank’s, Texas Pete and Cholula, all of which are variations on the classic aged chile, vinegar and salt combination. Sriracha, which has only recently staked its claim on the American hot sauce market, is a sweeter hot sauce; sugar is its second ingredient. But as with anything you choose to make rather than buy, hot sauce can be infinitely customized to your own tastes.

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Farm update: October 26

Our first snowstorm arrived late last night, and with that, the 2020 growing season at Quiet Farm has officially concluded. Much of the past week has been spent preparing for this introduction to winter; though our skies will clear and temperatures will rise again later in the week, none of our annual crops will survive this cold snap. We’ve been threatened with hard freezes prior to this and have been lucky enough not to lose any plants; our season lasted far longer than expected. We’re hopeful that this early, wet storm will help the firefighters battling the numerous destructive wildfires currently raging across Colorado.

Flooding our pasture with snowmelt from the Grand Mesa.

We ran our final irrigation last week, then broke down most of our gated pipe so that we can repair any damaged gates and valves during the off-season. We have stellar water shares here at Quiet Farm, and thanks to N’s careful planning, we made our water last all season. This year was definitely a rebuilding year for our pasture, and we’re optimistic that our plans for next year’s irrigation run, which include reseeding, marking and thoughtful grazing by our herd, will yield even better results. Small farms are key to fighting climate change – if managed well, land like ours can absorb far more carbon than it emits. Establishing these “carbon sinks” across the country should be of highest priority; if this season’s devastating wildfires are any indication, the Rocky Mountain West has a tough road ahead.

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Preserving season

Fresh, local fruit is one of the great joys of living where we do.

There is much to be done outdoors – plant garlic, collect seeds, tidy irrigation – but there is much to be done indoors, too. We are in the height of harvest season, and every available surface in our house is littered with canning jars, dehydrator trays and other preservation projects in various stages of completion. Our goal is to eat locally as much as possible, and in the dark months of winter and early spring, that means we eat from the pantry and freezer – but only if we’ve done the hard work in advance.

Homemade fruit leather makes a perfect healthy and portable snack.

Obviously, no one has to preserve and store the harvest any longer, and many would think the extra work we do this time of year is preposterous. Preservation is a dying art, because we live in a magical world where any food we might want, in season or not, is available with a single click. Also, most of us don’t grow our own food, so there’s even less incentive to preserve. Where our great-grandmothers might have been obligated to can their summer vegetables in order to have anything to eat in winter, we most definitely are not. And preserving can be tedious, time-consuming work. Why, then, go through all this extra effort?

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Farm update: September 28

Aspens Fall

How are things in your world, friends? It’s officially autumn here, with clear bluebird days and crisp, cool nights; the destructive Pine Gulch fire, sparked at the end of July about seventy miles away, is thankfully entirely contained. Our neighboring orchards are nearly all harvested, and our task list is packed with tidying, organizing, preserving, cleaning and stocking up for what we hope is a very snowy winter.

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Hay for animal feed has to stay dry at all costs.

The winter feed for our alpacas and llama has been delivered and safely stored in our de facto hay barn. As this is our first year with the animals, we had to guess on quantities and are hoping that we won’t find ourselves out of hay in frigid January with no green pasture on the near horizon – in a situation like that, a hay farmer will be able to charge us whatever he wishes, and rightfully so. Our llama, Kingston, has already figured out that with some crafty contortionist maneuvering he can reach the fresh bales through the corral panels. Bless his tenacity, and his flexible neck.

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Gone to seed

We’ve talked a lot about saving seeds here at FQF, and since fall is definitely underway, they’re on our minds more than ever at the moment. In addition to all of our canning and preserving projects and other preparations for winter, collecting and storing seeds is a big part of our autumn task list.

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Collect your sunflower seeds before the birds and squirrels do!

We use the idiom “go to seed” to refer to someone or something that’s let itself go. It’s become messy or unattractive or disheveled or unkempt; it no longer appears tidy and neat. It’s obviously a phrase of agricultural origin, and this is the time of year when it takes on significance in the garden, as most annuals are coming to the end of their natural lives. In their quest to reproduce, the plants have gone to seed: typically they flower first, then the flowers produce seeds, which are spread by wind, insects, animals or human intervention.

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Lettuces are one of the easiest plant families from which to save seeds.

It’s unfortunate, truly, that so many gardeners are offended by the appearance of plants gone to seed, and especially in perfectly manicured suburban settings are likely to rip plants out at the first sign of flowering. Letting plants proceed through their natural life cycle teaches you a lot about botany and helps you become a better grower. Plus, if you’re careful and diligent, you can start building your own unique seed bank, which will both save you money and improve plant diversity.

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This week in flowers: September 7

Slowly but surely, summer is giving way to fall – or winter, really, considering Tuesday night’s forecast. From a high today of just above 90, the thermometer will plummet sixty degrees to a projected hard freeze Tuesday night, and possibly snow, too. This shockingly early first frost (it usually occurs in the first or second week of October) is on-brand for the utter debacle that is 2020, and it will likely kill all of our tomatoes, peppers, squash, cucumbers, flowers and delicate herbs. None of these plants are even close to finished for the season, so our overall yields will be cut in half, at least. It’s a terrible, heartbreaking situation for any farmer, and we’re no exception.

At the moment, though, we still have lots of blooms on the farm, and it’s fascinating to watch the flowering plants shift with the seasons. Here are a few we’ve spotted recently (see blossoms from earlier this season here and here). After Wednesday morning, all of these will have vanished.

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The zucchini chronicles

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This is only one day’s harvest!

(…or the courgette chronicles, for our English audience.) By now we’re likely all familiar with the time-honored adage about how rural residents only lock their cars in July and August, because that’s when a fiendish neighbor is most likely to deposit a bag of overgrown and unwanted zucchini on the passenger seat. It’s an apt joke, however; anyone who has grown summer squash knows that it absolutely has a mind of its own. One day, there are tiny flowers on the plant; not even twenty-four hours later, it seems, zucchini the size of baseball bats have taken over the garden. If not carefully monitored, these plants can become unmanageable very quickly.

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Please, someone, tell me what’s wrong with this zucchini plant?

I always think of zucchini (like my beloved kale) as a self-esteem boost for the gardener. It grows well in just about any conditions, needs little care and produces voluminously and reliably. Interestingly, this is the first season I’ve struggled with zucchini – of seven plants, four look like the photo above: small and stunted with initially green leaves that turn crisp and brown without growing larger. The plant keeps putting on new leaves, which promptly die; no blossoms or fruit appear. All of the seven plants are from the same seed and in the same bed and none are planted where squash grew last year; I’ve never seen anything like this. Are they diseased? Attacked by a mysterious pest? Why are three plants growing perfectly? If any experienced gardeners want to weigh in on this unexpected quandary, I’d love to hear your thoughts.

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Farm update: August 3

“This pandemic feels like a relay race and if that means that every once in a while, you need to break down and freak out, that’s fine. We can carry the baton for each other while we lose it, gather strength, and then carry on. The world seems out of control, but we can control our kitchens and the good things that come out of them. That’s something.”

-Steve Sando, Rancho Gordo

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A daily harvest last week.

It’s reaching that point in the season when all of our hard work starts to pay off in abundance. Harvests now happen daily, rather than weekly or every few days, and a small bucket is required. Although the stars of summer – tomatoes and peppers – haven’t really come on yet, we’re swimming in greens, carrots, beets, onions, zucchini, fennel, kale and fresh herbs. It’s not going to be a great year for either winter squash or sweet peppers, much to our disappointment, and we fear that the squirrels have pre-harvested many of our potatoes. But we’re looking forward to cucumbers and fresh beans along with a (hopefully strong) tomato crop.

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