January - planning the garden

This years garden seed project
photo by Fern Louise

It is now the end of January.
This month has been one of setting plans in motion and getting at least a few ducks in a row!

Our winter here in Montana, has been quite unusual. While the rest of the state has been enjoying regular snowfalls, our little town seems to have been left out. It's been warmer than normal, and most of our snow from December, as steadily melted into slush, only to freeze at night, leaving a treacherous ice in its wake. This makes walking a challenge.

While the days have been grey, we have been busy planning away. January is the month of planning out the garden, pouring through seed catalogues and deciding what we would like to grow.  this year, we did all of our ordering through Baker Creek Heirloom Seeds. They have a huge catalogue filled with vegetables, flowers, fruit and herb varieties. I have used their seeds many times in the past and have found the seeds to be of good quality, high germination rates and good producers. The owners of this company have their hearts in the right place, sourcing heirloom seeds that are sustainable and non-GMO. On their website, one thing that I really like, is that customers are able to write a review about the seeds they used, giving future customers further insights on what to expect. There are many different organizations out there that also come highly recommended for their seeds.  I found this helpful website Weed 'em & Reap who has done an excellent job sourcing a handful of the larger seed companies offering non-GMO, heirloom, organic (etc) seeds. Do you have a particular seed company that you prefer to use?

Now that our seeds have arrived, we are faced with the big hurdle in our garden. WATER. We are going to have to drill a well, but what is the most efficient pumping situation?  This has been the topic of conversation for weeks now, and while there is an array of possibilities to choose one, it is challenging to narrow down what would be the most efficient and cost effective for our needs.
The things to consider are:
- Can the system sustain itself if we go away for a weekend?
- Can the system be user friendly if someone else were to help out?
- Is there a way of creating a system that will not break the bank?
-Is there a solid alternative that would not require electricity?

Because we both work full-time, an ideal situation would be a system that does not require us to be at the land everyday (the land is 4 miles out of town, which is not far, but is a time commitment). An electric pump seems to be the best way to go, though that will also be an expensive route as well, between the initial set-up and then the monthly charges.

We've got plenty of time, as the well can't be drilled until late-spring so stay tuned to that development as it unfolds.

A Year In Months

This is not an original idea. 

Very far from it in fact.

However, I think there is much to be said for documenting a life over the span of a year. Last year I read Barbara Kingsolvers book "Animal, Vegetable, Miracle" and was completely inspired by it.  I have often found myself thinking about living a more simple life. What would it be like to rely entirely on the natural life cycle? Eat when everything is in season, grow my own food, make do/ use what I have first. And in the present today, is it really possible?  Can I do it? 

My partner (George) and I purchased a plot of land last summer. It is completely bear, no well, no septic, nothing. It is both an exciting and daunting adventure that we are about to embark upon. As this year (year one) unfolds we will be focusing primarily on developing a garden. This includes, drilling a well for water and figuring out the best pumping situation, putting in garden beds (along with a big french to keep the deer out),  planting and establishing fruit trees/shrubs, growing food, and of course figuring out all the different kinds of canning, preserving and drying methods in which to store food for the winter. 

First: to set up the scene of where we live, our challenge will be working with the weather. George and I live in a small mountain town in Montana, where the temperature can be all over the map. We live in a zone 3 growing area, which means a very short summer season between last and first frost. This provides a big challenge with growing crops that require heat, such as tomatoes, eggplant, cucumbers etc.  Should our budget allow, we hope to install a greenhouse (or rather cold house...unheated) to help extend the season. We have a very sunny area, however, at night the temperature drops significantly. The last frost of the season can be as late as mid-June, while the first frost can be as early as September. There is a significant risk of losing crops, so paying attention to detail, weather and being prepared are all things that we are going to have to plan for. 

Second: to set up the scene of who we are, our biggest hurdle will be finances. Neither George or I have very much money. While we work hard, and do our best to save, yet at the end of the day, most of our pay cheques go to paying for rent, bills and food. George, last year got a job in building construction and has been slowly learning the ropes of building.  I am an artist and a gardener spending the last few years, learning and working on different farms to take in as much information and experience possible. 

I hope this writing becomes a place to reflect upon and be a resource for the future whether it be just myself or for others. There is a lot of great information out there, tons of people who have come before. As I embark on this new adventure, I would like to be able to document my own learnings, and create a library of resources to share. Each month I will write and share of our experiences, what worked, what didn't work and how it is all going. If you are reading this, please feel free to share any learnings, discoveries, experiences or resources that you have found helpful.  

Completed Spice Rack!

It's been a long time coming, but at last I am happy to announce the completion of my intern project: a spice rack for the kitchen. Whoo hoo! There has been so much activity in the woodshop as of late, that finding a space to work has been damn near impossible. But last weekend, I took full advantage of a deserted afternoon to slip in and finish constructing my masterpiece....er, well maybe masterpiece is too big of a word, but it certainly fulfills its purpose to a T!  I had so much fun in the woodshop figuring out all the different tools and dust off my old math skills. Measure twice, cut once and cross your fingers that the shelves sit more or less flat when all is said and done. Can't wait to start my next project!

Check out that craftsmanship!

Adding on the brackets

"I can't find anything in here!"

This is why a person could learn to hate cooking

the organized results

The spice rack in all its glory

The far side of the kitchen: revamped and user friendly

As usual, us interns have been thrown into a plethra of activities and the past few weeks have been no exception. Jack of all trades is what we are all becoming, as everyday is a new lesson.  Recently, it's been hiking up into the hills to understand the benefits of creek pillows as a way resolve soil erosion, ironworks with Aurelio, our onsite blacksmith, who showed us how to make a nail, hunting cardboard in the woods, building hotbeds, re-covering a basic greenhouse, sustainable tree harvesting in the forest... to name but a few. It's been exciting times here at the farm that's for sure. And now, into our final two weeks, we are abuzz with putting together our intern event for the community of Petaluma. All the while soaking up those final days as interns. Below is just a small sample of what we've been up to recently.

The crew all out for a walk with Bob

Checking out the health of a tree

An afternoon atop the hill

All nestled in ready for a ride in the back of the pickup

Lesson in ironworks with Aurelio

Aurelio sharing his wisdom 

Mike taking notes

Hunting day with the winterns. Gonna catch us some cardboard!

Ready, Aim, Fire!

Load 'em up Clay!

We built a hot bed to grow tomatoes!

Wes checking out our planted seeds

Chicken sitting time with Emily and Clay

Brian and Mike on their way to get some goat compost

Clay-Psyched to Prune

One of our final rows of fruit trees to prune

"I'm not a hunter, I'm a killer" -Bob Cannard

Yessir, the time came to learn how to shoot a gun here at Green String. The big game? The ever elusive, well camouflaged cardboard box. These strange square-looking creatures are known to remain inanimate for very long periods of time, great for first time hunters.  In firing off several rounds, us beginners proved to have better aim than anticipated. The verdict? We got 'em. We got 'em good.

Chickens and tractors....

Rain has come at last to our little farm, not to mention, the whole surrounding area. What a treat for the plants to finally get a nice long drink of water. They sure could use it too, and already looking out to the fields and gardens, it is easy to see the change of the landscape. Plants stand a little taller, trees look a little greener, birds sing a little louder. Yes, this rain has been good. During this time, us little interns have hunkered down for the weekend, taking the time to enjoy some down time and stay dry and out of the rain. But come tomorrow, back out we go. It should be an exciting day, tramping through the clay-like mud. Already, our boots, clothes and house have been covered in this soft mucky matter. It brings out laughter and smiles, but also the mutters of "we need to keep the house clean!", something which is difficult when living in a house of 12, add in a little mud and you've got chaos! But that's all part of the process no?
Our weeks are beginning to dwindle now. With only a handful left, it seems like we have only just begun. Over the past few weeks, we've been meeting and talking with prospective interns looking to get a place for next semester. Is it that time already? Yes, good golly. And soon, just as quickly as we came, most of us will take our leave, off on new adventures. But let's focus on the now.  The future will come soon enough.

Last week was exciting. The highlight (depending on who you ask...) of chicken killing on Wednesday (the chicken I'm afraid has little to comment on this lesson). Leading up to the day, I deliberated whether I would partake in this lecture.  Being rather fond of all creatures great and small, and growing up a vegetarian, killing an animal for food hasn't been a subject that has crossed my mind all too often. With  Wednesday approaching, my decision was made. I decided I would attend, and witness the show. Bob, realizing that this subject was not for everyone, approached the lesson with great compassion.  He spoke softly and gently, whereas in most of our other lectures his voice booms with passion. But this was an occasion to be humble and quiet. I had envisioned the process to be an aggressive struggle of man vs chicken, with a lot of distressed clucking of the rooster and, but was surprised how little stress the task was. Bob's method: an axe and burlap sack. There were three birds slated for the demonstration. I stayed for one, but after the first, felt I had seen enough and was content to spend the rest of the lecture wandering about the grounds instead. This was alright. I now know how to kill a chicken, though doubtful if I will ever find myself wielding the axe.  Bob, knowing what he was doing, went through the steps explaining in detail what he was doing.  The roosters head was cut with one fell swoop. It would take others a few turns. A burlap sack was utilized to contain the birds wings throughout the affair.  I learnt that the bird, after the head has been removed, will continue to convulse a few times as it's body begins to die. This was the hardest part for me, watching the headless body continue to move with blood from the neck oozing to the ground below.  Not for the faint at heart, that's for sure.  With a vat of hot water ready, depluming was the next step, then the removal of organs. I am grateful to have seen the process.  I wouldn't call it my favourite lesson by any means, but one in which I took away great learning...and felt humbled by. We have the power to take life, but hopefully we use that power wisely, taking only what is needed and with reason. I think the process of killing an animal for food is something that more people in our society should experience. To know how we get the food that we eat, and to know where it comes from, begins to break down the barrier between ourselves and our food. We could all use some perspective.
Thursday's lesson in turn, was a lighthearted change in gears. As we stood out in the first bouts of rain, we learnt a different skill: how to drive a tractor.  Firstly, I have been attempting to learn how to drive stick shift. In the handful of times I have sat in the drivers seat, though there are minor improvements, and my confidence goes up, I would say, it is a difficult thing. But to stand in front of a tractor, with its many levers and gears surrounding you from all sides, it amazes me that it is more simple to drive a manual tractor than a car. Or is it? Maybe there is truth that in a car, I am over-thinking it. You certainly have less traffic to worry about while manuevering a slow moving, easy riding tractor!  Maybe, next time I sit in the drivers seat of a manual car, I will find driving it a little more easy. Fingers crossed.
What, oh what, I wonder will be in store for this week? As I rub my hands together, I can only imagine. One thing is for certain. There will be a lot more pruning of trees in the mornings.

More shots from the farm!

Nothin' like a little sunshine on yer socks... 

Walking to work in the morning

The crew awaits what's in store for the day

Laura and Wesley on peaceful afternoon

Rick, teaching us about being bee-releasers.
He makes his own hives!

Learning about how to be a bee-releaser

Attentive listeners during lecture at Bob's

Beautiful smiling Chip and Rochelle

At the table ready for lesson at Bob's.  Notice the teaching tools in
the front: a bottle of wine and a pack of smokes. 

Our teacher Bob Cannard

Updates from the farm

Greetings to you from a warmer nook of California. It still seems to boggle my mind that it is firstly January, and secondly that the weather feels more like an early fall day. Winter what?
Farm life continues to truck on.  Now with only 6 weeks left to the program, I find myself wondering where the time has gone? What will the second half of this internship look like?

Our daily routine is more or less set, us little interns wake up, eat our hearty breakfast and brave the early morning frost.  I've been on chicken chores for the past two weeks, which entails an early morning harvest of green leafy num nums for the creatures. With a frosty morning, and frozen plants, this has led to frozen fingers on more than one occasion. Nothing like a warm rising sun to help defrost the ole digits! By 10am, frost and being cold is as far from one's mind as could be, as the layers are shed while digging into the mornings work. What has been on the plate as of late? Painting the exterior of the restrooms, hoeing garlic, hoeing weeds, harvesting vegetables galore, pruning apple trees to name a few, all the while sneaking samples of cheese from the farm store!

In class, we have been focusing on pruning, and spent an entire week, discussing, watching, and finally getting to prune a few trees ourselves. The rule of thumb? Practice only makes you more knowledgable, you can never over prune a tree, (however if you prune too much the chances that you'll get any fruit become less and less), and keep your fingers away from the saw. Apparently, I wanted a little extra practice and went for my finger. Nothing to be worried about, but hopefully trees aren't as sensitive to pain as humans are.

An exciting discovery was made earlier last week. As I went to check on my little carrot patch, I noticed that there were four little green rows where I had planted peas over a month ago. To my delight and surprise, after giving up all hope that these peas would grow, there they were at last, all reaching upwards to greet the sunshine and world above.  What is it about seeing something sprout up and grow bring such joy into my heart?

As interns, we are asked to create and see through a project of our choice (a personal project) that gives back to Green String in some way. Everyone has been abuzz recently, talking and planning out what they will do for their project.  For me, I decided to build a spice rack for the intern house. The idea came rather quickly, as our kitchen is the most popular place in the house, but also the most disorganized and relatively useless set up. Imagine this if you will. On the opposite side of room from where the stove and counter are, along the floor, sits all our grains, flour and cooking foods. Near the stove, stands this sturdy tall shelf, which houses a disarray of jars filled with herbs and spices. This shelf would be better served  to house all the food containers bringing them closer to the cooking area.  Then, creating a better system that would allow anyone who cooks to not only better access the ingredients, herbs and spiced they need.  Our teacher Bob Cannard, has been teaching us how to use various power tools and saws in the woodshop, and have put together the plans for a basic shelf that will hold all our jars of spices and herbs.  This evening, I began my project.  With all the boards now cut and marked for the shelf grooves, it will soon be time to assemble the beast and get it into the kitchen! My first independent woodworking project- I'm excited to construct it and see how it will turn out.

This week, also comes the lesson that I have been dreading. Harvesting a chicken. Actually, according to Bob, we'll be harvesting not one, but three. This will be my first experience watching an animal be killed. I've already been privy to watching the depluming of both a rooster and duck, but to see something go from alive to very much not, will be something else. I'm sure I will have a thought or too once the lesson is over. Gulp!

The dailies on the farm

What's it like to live on a farm? Here's a few windows into what our daily lives look like on the farm and at home.

Rochelle. Stirring up some sourdough for our daily bread 

In our kitchen, making a batch of ravioli, bread and good conversation.
Wesley, Kayla and Rochelle.

Outdoor house cat, Lentil in the tree hiding from the dogs

All hands on deck as  the crew churns out a batch of pumpkin ravioli!

Clay's first batch of woodstove bread, waiting to be cooked

Emily and Mike, boiling the ravioli's

"This isn't a carrot" carrot pulled from my carrot patch.
I thought it was a weed, but much to my surprise when I pulled it out it was a mammoth carrot!

My carrot patch! On the right is a pea patch in the making....

Attentive listeners Clay and Brian tuning into lecture up at Bob's place

Our teacher and mentor, Bob Cannard

Amanda, enjoying a fresh tangerine picked right off the tree at Bob's place

The crew, getting a demo on composting

In the greenhouse, our first batch of germinating seeds. Each intern was given 4 flats to plant four different varieties of seeds during the weekend of the full moon.

Sprouting up! Salad bowl lettuce is beginning to grow

Early morning yoga as the sun rises over the hills, led by Cricket with appearances from Farley the farm dog

Our chickens

Getting up close and personal with a fine feathered friend. Thanks for the golden eggs every morning!

Amanda and Brian out collecting the greens for the chickens. The more greens they eat the more golden the yoke!

In the morning we go out to the fields to harvest the bounty for the farm store.
Pulling up beets and cutting red chard was this mornings venture.

A box of harvested beets ready to be washed. Yummm!

Beautiful beats drying in the sun after their harvest bath

Emily getting a box of goldies ready to take to the store

Mike, Clay and the beets

Wesley with the beet bunches

Colleen in the brussel sprout patch

A happy stalk of brussel sprouts, ready for harvesting

In the heart of the leafs hides a small head of green cabbage

Chip making signs for the farm store

Instead of snowmen, we build pumpkin people

Time to compost all those leftovers Rochelle