Lessons learned

Hello again, and please forgive us our recent absence. We’ve taken a small summer hiatus – not because we’ve actually been on vacation, but because for a period of time there we didn’t have many nice things to say about farming, and we didn’t want our space here to sound whiny and negative. We’re genuinely thrilled to be farming, even when we aren’t.

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One of early summer’s low points.

It’s been just under one year since we found Quiet Farm, and what a year it’s been. There have been highs and lows and successes and failures. And now that we’re one year wiser and can officially call ourselves farmers, we’re working hard on learning from our experiences. We always say that we’re allowed to make as many mistakes as we want, but we have to make different mistakes. If we make the same mistakes over and over, then we obviously haven’t learned anything.

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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!

 

A helpful guide to Quiet Farm wildlife

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Lots of people move out to the country to escape from society and get closer to nature. (We did.) This is all well and good, but more often than not that human-wildlife interface becomes difficult for both sides. On the Front Range, for example, dozens of black bears are killed by wildlife officials every year because they show little or no fear of humans and are regularly caught breaking into homes and businesses to scavenge for food. Many more are hit by cars. Mostly, this is because we continue to encroach on the bears’ territory, and because ignorant humans continue to place unsecured trash in places where the bears can access it.

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Here on Quiet Farm, then, one of our biggest challenges will be how to live in harmony with our local wildlife, rather than against them. For us, deer pressure will absolutely be the largest issue we face. There are thousands of deer in the nearby area, both whitetail and mule; we’re also surrounded on three sides by apple orchards, which attract deer and lots of other creatures who love fresh, crunchy apples, too. As we plan our vegetable beds for next season we’re still debating how best to protect those vegetables from the deer; these animals can do thousands of dollars of damage in one hungry night and we have no interest in opening an all-you-can-eat salad bar.

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An announcement

Many of you know this, and the rest of you have probably guessed, but N and I found Quiet Farm. (We’re not changing our website, however.) We closed on the property in early August and have just now gotten all of our things moved from the Front Range over to our (new to us) house. We heard too many horror stories about unscrupulous, lazy and irresponsible moving companies, so we opted to do the whole move ourselves. N had plenty of experience driving a 25-foot RV, so driving a 26-foot box truck couldn’t be much different, right? (P.S. We sold the RV. Bittersweet, but it served its purpose for our transient summer. And it’s just right down the road from us, so we can visit it if we want!)

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Quiet Farm is a ten-acre parcel just outside of Cedaredge, on Colorado’s Western Slope. We’re tucked under the Grand Mesa and surrounded on three sides by apple orchards; to the south we can see all the way to the San Juan Mountains. Just over eight acres of the property is in pasture, but both the land and the house have been essentially abandoned and unloved for about five years. It will take a lot of time and hard work and water to regenerate the pasture; historically it’s always been alfalfa, but we’re looking at other drought-tolerant options, too – maybe hops or quinoa?

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Our vision for Quiet Farm is an organic teaching farm and cooking school. We plan to build a certified commercial kitchen in a detached garage on the property. We’ll offer classes on everything from healthy cooking basics to bread baking to canning and preserving to beekeeping to fermentation to knife skills, and any other homesteading topics that our guests might be interested in. We’ll keep laying hens for eggs and pest control, goats for milk and entertainment, beehives and extensive vegetable and perennial plantings. We want to be part of the community and host potluck suppers and farm tours and coffee klatches and food swaps. We want to showcase the amazing fruit and animals and people this part of Colorado offers. We want Quiet Farm to be an agritourism destination.

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We’ll post regular farm updates here, with before-and-after pictures so you can see our progress. It took us three years to find Quiet Farm, and we’ve got a lot of work to do to fully realize our vision, but we’re exactly where we want to be. Thank you for joining us on this journey, and we’re so much looking forward to all of the incredible adventures ahead. We can’t wait to share Quiet Farm with you!

 

The FAQ Series: Eggs

One of the things we’ve missed most since we started traveling just over a year ago is our own flock of backyard chickens. When we decided to set off on our big trip, we sent our six ladies up to live on a farm in Weld County (thanks, Tammy and Chris!), and we still get eggs from that farm occasionally. We’re really looking forward to keeping laying hens again once we find Quiet Farm.

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I consider eggs to be one of the world’s most perfect complete foods. They were vilified for so long – remember when we all only ate egg-white omelettes and entire boxes of Snackwell’s fat-free cookies? – but more and more evidence demonstrates that quality eggs are an essential component of a healthy diet. They’re loaded with good fat, protein, vitamins and minerals, and the whole “eggs cause high cholesterol” myth has thankfully been debunked. (Our bodies produce the vast majority of our own cholesterol; what we eat has little impact on our cholesterol levels, though what we eat has a massive impact on every other aspect of our health.) The key, as with every other animal product, is to purchase the best eggs you can. And this is of course so much more difficult than it seems, because what are the best eggs?

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Just a tiny corner of the egg section at our grocery store.

We no longer purchase supermarket eggs; we buy them from local feed stores, where backyard chicken keepers sell their excess, or we get them from farms we volunteer on, or from friends with flocks. (In the winter, natural egg production slows down dramatically; eggs are a symbol of spring and rebirth because poultry start laying again when the days get longer.) Recently I found myself staring at the egg case at our grocery store, and I understood completely why people find food shopping so overwhelming – especially if you care about animal welfare, the environment and/or your own health. How in the world are you supposed to know which is best?

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The answer in this case is none of the above, but we’ll get to that in a minute. First, let’s revisit and debunk a few egg myths, shall we?

  • There is no difference in nutrition or flavor between white and brown-shelled eggs. Shell color is determined by the breed of chicken and nothing else. Egg producers and grocery stores figured out that customers think brown eggs are better, so they charge more. And we pay it. Many small farmers keep Araucanas or other “Easter Eggers,” because they lay turquoise, pale blue or seafoam green eggs, and they charge a premium for these eggs. Gorgeous, to be sure, but no nutritional benefit.
  • Very few words on egg labels are regulated. Natural, free-range, pastured, cage-free, farm-fresh? These mean nothing, and egg producers can use them on any carton. The only labels that are regulated are organic and non-GMO, and even those are sketchy (you get to hire your own inspector!). And if there is any sort of pastoral farm scene with a red barn and a white picket fence, you know for certain those hens lived in a crowded, artificially-lit warehouse.

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The mouse may have been vegetarian, but the chicken certainly isn’t.

  • Chickens are NOT vegetarians. If you see “vegetarian-fed” on an egg label, you know for an absolute fact that those hens never had outdoor access. Chickens are omnivores, like humans, and they’ll gladly eat bugs, worms and mice. They’re foragers, which is one reason gardeners love them – they keep the pest population under control. “Vegetarian-fed” simply means “these chickens never foraged because they lived inside for their entire miserable lives.”

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Unrefrigerated eggs in a German supermarket.

  • American eggs are kept refrigerated, while those in most of the rest of the world aren’t. When eggs are laid, they’re coated with a natural protective bacteria. The USDA requires commercial egg production facilities to wash and sanitize (i.e. bleach) all eggs, which removes this protective coating and hastens their deterioration – hence the need for refrigeration. This is because the factory farming system in this country produces decidedly filthy eggs, and the USDA has decided that washing the eggs is better than potential foodborne illness. If you buy eggs from a neighbor or local farm, store them unwashed in the refrigerator. This will extend their shelf life; wash the eggs just before you crack them.

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  • Eating eggs does not increase cholesterol levels. 
  • Eating eggs does not increase cholesterol levels.
  • Eating eggs does not increase cholesterol levels.

(I will keep repeating this until everyone in the world knows it to be true.)

  • Eggs from true free-range flocks are nutritionally superior. They’ve been repeatedly shown to have higher levels of omega-3s, plus more vitamins A, D and E. Plus, they’re actually lower in saturated fat and cholesterol, even though we all know that eating eggs does not increase cholesterol levels, right?

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  • Laying hens have the worst lives of any factory-farmed animals. They spend their entire lives in a space less than the size of a standard sheet of paper, and they cannot perform any of their natural activities, including preening and dust-bathing. They cannot even flap their wings. Thankfully, their lives are mercifully short, about eighteen months (compared to a natural life expectancy of eight to twelve years).

Back to our original question: which of these eggs are best? Friends, we like to deliver truth here at Finding Quiet Farm. And the truth is, if a certain egg production facility is big enough to appear on the shelves of your grocery store, they’re almost certainly a battery operation. Major supermarket corporations need a guaranteed quantity of eggs delivered on a reliable schedule, and anyone who has kept chickens knows that true free-range poultry cannot be counted on to do anything reliably, except escape from their fenced area. So these operations that sell eggs to your store are large enough that their hens can’t be free-range, but because those labels aren’t regulated, you can’t do anything about it.

And please remember: just because those eggs are “organic,” it doesn’t mean the birds had a good life. Battery hens can be fed certified organic feed so that their eggs are worth more to the customer, but the hens still lived a horrific existence. Organic means nothing when it comes to an animal’s quality of life. It simply means that no pesticides were used in their feed.

What’s the answer? If you’re going to spend money on good food, upgrade your eggs first. Find someone with backyard chickens, or buy from a local farm. Lots of small, local farms keep poultry flocks, or they know someone who does. Or get your own backyard flock! Remember, you vote every time you spend money, and cheap eggs aren’t good for chickens, the environment, or your health. All of these are worth the extra pennies.

The Farm Series: Grassward Dairy

Well, hello there. We’re at this moment in Oregon, volunteering on farms and trying to determine if Quiet Farm wants to be born in this place. We planned to spend a month on one particular small goat dairy, but as we know from previous adventures, travel plans don’t always work out exactly as envisioned. So we ended up living in a vintage trailer (oh, the memories) for ten days here at Grassward Dairy, a micro-creamery just outside of a college town we know and love (go Beavs!).

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The farmers have to cross a road twice a day to move the cows for milking.

We’ve now worked and/or volunteered on more than half a dozen farms around the world, and every single one is different. Grassward Dairy sits on about one hundred rolling acres along Mary’s River in the southern stretch of the Willamette Valley; in addition to the three milking cows, there are ducks, laying hens, beef cattle, sheep, a donkey, a llama and a rambunctious cattle dog-in-training.

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Harold, on the left, and Hazelita are being raised for meat. Hand-feeding them collards and chard was one of the highlights of our time here.

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Cows on their way to the barn for the evening milking.

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It doesn’t always rain in Oregon.

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We cleaned out the tomato and pepper plants from this 100-foot hoop house, then prepped and reseeded the beds with winter greens.

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The guard llama and her flock.

Every farm is unique, and every farm’s business model is unique, too. Grassward Dairy offers a dairy CSA, which means that customers pay a fixed price each month in exchange for fresh raw milk, yogurt, cheese, butter and cream. In this agricultural part of Oregon, it’s easy to eat local just about all year.

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Terry the rooster, with one of his ladies. Muscovy ducks and Florencia the guard donkey can be seen in the background.

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Hattie, looking regal and proud.

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Disking one of the pastures in preparation for cover cropping. While we were there, heavy rains swelled the river and flooded this pasture, among others.

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The evening milking.

The more time we spend on farms, the more we know this is the right path for us. Many thanks to the team at Grassward Dairy for letting us be part of their farm family for a short time. And if you’re in the area, you can stay there too!

 

 

The Farm Series: Colorado Aromatics

Simply put, we are killing it over here at Finding Quiet Farm! In addition to our new FAQ Series (which already has not one but TWO posts, on salt and cooking fats), we’re launching yet another new programming line-up. This series is focused on farms, because we’re focused on farms. Also, we think sometimes our audience might need just the tiniest break from the constant lecturing on food politics blah blah blah and know your ingredients blah blah blah. Behold: pretty pictures from The Farm Series!

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It’s not much of a secret – our blog title might actually give it away – that N and I plan to buy a farm. We want to find a piece of agricultural property between fifty and one hundred acres, but we only plan on farming the tiniest portion of that land. The remainder we want to turn into a nature reserve of sorts, a place where farm guests can walk for miles and hopefully see native birds, plant life and more. We want our farm to fit comfortably into an existing place; we don’t want to bulldoze acres of wetland or turn a previously wild space into a bare, sterile monoculture.

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Longs and Meeker Peak, looking west from Colorado Aromatics.

Great; those are all lofty goals. But how do we do this? How do we go about the process of 1. finding a farm and 2. determining if that farm is the right place for us? Our answer: we visit as many farms as we possibly can, in Japan and England and in the U.S. And we talk to farmers and we volunteer on farms and we just make every effort possible to get as much experience as we can before we jump in with both feet. It might not be the right answer, but it’s our answer.

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A couple of weeks ago, we visited Colorado Aromatics, north of us in Longmont; we are always appreciative of any farmer who opens up their property to visitors. Colorado Aromatics offers “farm-to-skin” products made from plants grown on their nine-acre property. They are certified naturally grown, which allows smaller market growers to achieve recognizable certification without jumping through the (somewhat absurd) hoops required by national organic certification programs.

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Colorado Aromatics’ primary crop is lavender, which grows beautifully in much of Colorado’s high-plains desert climate. But they also grow a wide variety of other medicinal herbs, plus they keep chickens and goats who provide valuable manure for the farm’s plants. Any good farmer knows that well-raised animals (and their waste) are an essential aspect of a healthy farm.

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Everyone needs backyard chickens!

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Angora goats are most often raised for their lovely wool rather than their meat or milk.

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Lavender in the field.

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Bees love comfrey!

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Calendula in flower.

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Black peppermint.

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Bulgarian roses, grown for their intense scent (and oils) rather than their appearance.

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Fennel in bloom.

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The distillate operation.

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Red clover drying.

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Here lemon balm is an actual cash crop rather than an invasive weed, as most of us in Colorado perceive it.

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The drying room.

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One of the many varieties of lavender grown here.

Thank you for hosting us, Colorado Aromatics!