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.
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.)
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.
Spring is truly here and the Quiet Farm project list expands daily! The weather has been unusually warm, so much so that everyone is concerned about our wonderful mesa snowpack melting too quickly and flooding the creeks. This sunny (and windy) week alone, we received deliveries of soil, lumber, fencing and concrete. We hauled railroad ties, hefted 80-pound bags of Quikrete, wheelbarrowed soil, hammered in T-posts and more. Our farm muscles are coming along nicely, and we’re trying hard to remember to apply sunscreen and drink enough water. When people say farming is hard work, they aren’t kidding – especially when you don’t yet own a tractor.
Things are getting busy here at Quiet Farm! The weather is (mostly) conducive to working outside, and we’ve got a list of projects lined up. More trays of seedlings are potted up every day, we’re working hard on finishing the chicken house so we can bring pullets home, and plans for installing our game fence are coming together (I get to drive an excavator!).
Run, Pony, run. But not right at us, please. It’s scary when you do that.
Temporary Pony is alive and well and running around our pasture at top speed while performing complicated dance moves. Someday soon she’ll leave for her new home, but she’s certainly provided plenty of entertainment (and no small amount of terror) during her time here.
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!
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?
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.
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.)
Though the solstice has passed and days are theoretically growing longer, we have settled into deepest winter here. Famed organic farmer Eliot Coleman calls this the “Persephone period,” when winter days are less than ten hours in length. Late sunrises, early sunsets and a chilly winter sun barely peeking through the gloom create perfect days for curling up in front of the fire with a book. Though we should be studying farming materials – and we are, I promise! – I also devote plenty of time to non-farm reading, too.
The Great Believers, Rebecca Makkai
This book appeared on a number of 2018’s “Best Of” lists and won numerous prizes, and for good reason. Like Jonathan Franzen’s Freedom, this book, to me, perfectly represents The Great American Novel. It concerns two parallel stories, one set in Chicago in the mid-eighties during the height of the AIDS crisis and one in 2015 Paris, and both stories grab you by the throat and consume you completely. This was a book that I had a hard time putting down even when I couldn’t keep my eyes open late at night, and one that I dove into when I was supposed to be doing ten million other things. It’s only been a few short decades, but it’s difficult to acknowledge now just how blind and how cruel we were when AIDS ravaged our country. Now that HIV/AIDS is no longer a guaranteed death sentence, it seems even more shocking that we let thousands of people, mostly young, vibrant men, die horribly – because we didn’t agree with their lifestyles, because “God is punishing them.” Along with Vietnam and civil rights, I’d identify this period as one of the most truly shameful in American history. Layered, gorgeous and tragic, The Great Believers is one of the best books I’ve read recently.
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!
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.)
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.
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.
The peach orchard across the road.
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.