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

On the Farm: week 1 in retrospect

Upon driving down the driveway into what would be called my home for the next three months, I was filled with a great excitement. Here I was, my first day at Green String Institute, an eager and keen person ready to learn and work on a farm. What to expect? My first impressions as I drove up was one of welcome. It was a golden sunny day, and was met with smiles and waves by the previous season of interns. They on their way out, back into the world and off on new adventures. In front of me stood a white house, nothing exceptional about the place, but this would be my home, shared with 11 other individuals. The largest amount of people I have ever lived with under one roof. Who would they be? Around the house were little gardens, at various stages of growth, from just beginning to sprout to needing a harvest and to be eaten. I looked around. Vineyards to my left and right, with buildings and gardens in the middle. Home. As the day slowly passed, more folks began to trickle in the awkward first greetings happening as we exchanged small stories of who we each were. In the evening, we met as a group, and got a formal introduction and a short tour of the farm. Afterwards, we shared our first group dinner, one of many, many, many. So glorious to share a hearty meal fresh from the garden, and with a great collection of people, who soon will morph from strangers to family.
The second day brought us to our first day of training. We were again taken through a daily routine of what each chore looked like and its process. We met the chickens. We wet out into the larger gardens and harvested beets. The colours so rich and vibrant. Some that we harvested would become our dinner that evening. In the afternoon, we met Bob Cannard, who would teach us over the next three months about farming and how to do it sustainably. Under this umbrella, we will learn about seeds, composting, retooling and sharpening, how to drive a tractor, metalworks, beekeeping, pest management, the business side of running a farm...the list goes on and on, and each day we tick one thing off the list, while storing into our books and minds a plethra of incredible and valuable information.  Bob, through years of his own personal experience has designed this program so that he can pass his knowledge on to future farmers who have the earth in mind. Throughout the week we as interns learnt the daily routine and each day it becomes just a part of our day as we master each task. We have taken on farmers hours, rising before the sun, and capping the day off around 9:30. Some brave souls have pushed past these hours, but more or less we're up early and in bed just as early to get a ready start on the next day.
Week one we learnt about selecting seeds, creating a good potting soil for germination, lunar cycles in regard to when to plant, and planting our first trays of seeds the day of the full moon.
At home, though there are 12 people living all together, it is surprising how uncrowded it feels. The kitchen is certainly the social hang out.  Always there is one or two folks cooking up a delicious meal for the crew, or delving into a food project like making home made yogurt or butter, sourdough bread, and olives. It is not uncommon to linger in the kitchen for a good conversation, or to keep warm by the glowing fire. Our rooms are the quiet places to retreat to, or out in our own personal gardens. I have undertaken a neglected carrot patch, overgrown with weeds or as Bob likes to call it "competition". At times it feels like an endless task going through the rows, trying to give the carrots room to breathe and grow. One area was promptly dug up, as there were very few carrots growing, and spend several days overturning the soil and planting peas. My first direct sewn seeds....I don't think there will peas while we are interns, but the next crew should get a nice harvest of them to enjoy.
As the first week drew to an end I again looked around and felt content. I look at each person that I am sharing this internship with and feel that I have known them far longer than a week.  Amazing how a little dirt can bring a whole bunch of people closer together!

Highlights, Common Sense and the open road

Ever have one of those solo road trips where around every turn there seems to be something that happens? Well I happened to have one of these such moments as I traveled westwards towards California.

1. Freezing rain and the art of a curvy road. Add in the speed limit and your car is sure to dance in a rather alarming and involuntary way. My car got daringly close to other far side of the road and the ditch below. Heart racing monitor from 1-10: 8.96.  What a way to start the trip.

2. Under a starry sky facing the thunderous waves of Lake Superiour. With wind howling, and waves crashing, I couldn't help but to lift my face to the sky and holler out for the sheer joy of the moment!

3. Cranked the passenger seat down as flat as it would go and nestled up for the night in the VW Golf hotel. May be cramped but its free. In the morning, I had to scrape the ice off the inside of the car. Woops.

4. 5 dogs, a hearty broccoli and rice dinner, a glass of strawberry rhubarb wine, A Christmas Story playing in the background and the company of one very dear friend. A magical and warming night, as we caught up and laughed and shared our stories.

5. Incredibly long journey across the plains. My secret for getting through this tedious section? A very thorough and awesome playlist of top 5 billion singable songs. Works everytime, but be sure to keep the list updated and fresh. Otherwise you're in for a lonnnng drive. Hoarse voice at the end may happen. Just roll with it.

6. Return to an old haunt and enjoy the adventure of visiting all your favourite places to roam. Catching up with my lovely roommate from last winter, and then sharing a delicious breakfast at the local breakfast cafe (the Nova Cafe!).

7. Visit the ole storage unit. How, I wonder, is it possible that I had forgotten that I had: a bike, boxes of books, pots and pans, a shelf and a giant sized bag of linens? Who else would forget all of this?

8.  On a well intentioned plan of taking a different road south, I learnt a valuable lesson, that different isn't always wise. Especially when it comes to selecting faint grey roads on the map. I found myself deep in the heart of ranch country in a snowstorm and managed to get myself stuck in the snow for a brief panicking moment before my luck kicked in, and was successfully able to turn around and return to the road more traveled. Phew!

9. Another night at the VW Golf hotel, nestled between the purring idles of giant transport trucks.

10. Sunrise in the high desert. Sheer beauty.

11. Arrival to Green String farm where I met 11 wonderful people who's hearts are all turned towards food and growth. Happy to be out of the car and fluff my bum cheeks, I explored my new home and dreamed of all the days ahead.

Taking a walk on the Bruce

Early this morning, I awoke and once again prepared to hit the trails.  On this particular morning, I would ride into Queenston Heights, where my dad and I would set out along the Bruce trail. Dad would only be able to join me for a few km in, and then I would be left to travel onwards while he returned home. The morning proved to have good weather, with the sun just starting to rise, and a slight breeze coming in from the south east.
It was so nice to get back onto a trail, with a full day ahead of me to walk at leisure.  The Bruce trail is nestled along the green belt, which goes from Niagara up to Tobermory. Its length is about 800km this time around, I would only cover the first 22km.  Dad and I have been putting our heads together, Trying to figure out a time next year to walk the Bruce in its entirety. Stay tuned!

Below is a collection of photographs from my day.

Start of the Bruce, Queenston Heights

Josie and I

About to descend a muddy little hill

Crossing into private property

Leaves crunching beneath my feet as I walked

Caramelized Onion and Mushroom Frittata

Golden and scrumptious frittata!

This week has brought me back into the kitchen.  It was time to re-don my apron, pull some ingredients together and make something delicious. The result? An extraordinary frittata.  It turned out so well, that the whole thing was gone within 30 minutes of it coming out of the oven! I've never received so many compliments, the highlight being that I could sell my frittata in a restaurant. Woop! It was my first time making caramelized onions, which isn't as daunting as I had thought, but does require a little extra time to make.

So here it is, to share with whoever comes across it.  I hope it is as delicious to you as it was for my family.

Caramelized onion and Mushroom Frittata

2 medium onions, sliced or chopped

2 Tbsp olive oil

8-10 (or more) mushrooms, washed

8-10 sundried tomatoes 

salt and pepper, to taste

8 eggs

1/4 - 1/2 cup aged cheddar, grated or cubed

Preheat oven to 375F.

Heat oil in a pan over medium-medium high heat.  Add in onions.  Make sure onions are all coated with the olive oil. Once onions are coated, spread them evenly over the bottom of the pan to let cook, stirring occasionally. After about 10 minutes of cooking, sprinkle on a little salt, and continue to let cook. (You may also add a pinch of sugar to help with the caramelization process, this is optional).  A good trick I learnt was to add a little water to the onions to help keep them moist.  Your onions will want to cook for about 30 minutes or more. Depending on how sweet/caramelized you want your onions will depend on how long you cook them for. As the onions proceed into caramelization, they will begin to stick to the pan, requiring you to scrape the pan more often. What you are looking for a rich brown colour in the onions. 

Once the onions have caramelized to your liking, add in the mushrooms. Stir occasionally. After about 5 minutes, the mushrooms should begin to soften and cook. At this time add in the sundried tomatoes. Cook until warm. Remove from heat.

In a separate bowl, whisk together 8 eggs. Add in the cheese. Add in the onion mixture.  Pour into a greased pie plate or pan. I used and 8x8 which I found to be a good size for this mixture. Place in oven for 30 minutes, or until top is golden and centre is solid.

Now comes the best part. Serve hot and enjoy!

An Autumn moment

Open milkweed, Short Hills Ontario; October 2011

Thanksgiving. That time of year when the leaves begin to change from the bold greens of the summer into the vibrant colours of the fall. The days grow shorter and everyone goes out to their gardens one final time to pick the last of the tomatoes, greens and other autumn delights before putting their gardens to bed before winter. There is a lot to give thanks for.  I look around me and see that life is beautiful in every part.  As I walked through the house, the smells of our traditional thanksgiving dinner cooking in the over, was filling the house and hallways. How familiar and welcome those smells are, reminding me how much I have come to love these moments with my family.  Every year, we sit down together, our table filled with vibrant colours and vegetables with mom's famous stuffed mushrooms and the enchanted broccoli forest. For dessert, pumpkin pie warmed with a nice wallop of vanilla ice cream.  The traditional dessert of autumn. In a few short weeks, outside the colours will all have turned on the trees, eventually dropping to the ground leaving the branches bare. We will gather the fallen leaves, making great piles to jump into, letting the wind sweep them across the yard.  This is the time of year to pull out the wooly sweaters, heat some apple cider and take a long meandering walk in the woods. Why not kick up leaves with your feet? Though we may be grown, there is still room to stay young at heart. I love to watch the leaves soar up and rearrange themselfs on the sidewalk behind me. With every step a delightful crunching.  It's time to soak up those last warm sunny autumn days and to come together with friends and family. Take stock.  Appreciate the change of the seasons.  Let the nostalgia of the days linger on.

Forest Trail in the Adirondacks, October 2011

Family Thanksgiving dinner, looking oddly like the last supper.
In a way, it is our last supper at the house here in Niagara.