Good Stuff Aplenty

What a lovely Thanksgiving we had here on the farm. Several days of nicer than expected weather topped off with family gatherings and lots of good food, who could ask for more?

We started the celebration by moving the chicks up to their new indoor pen. At this stage they grow so fast. They started out all in one stock tank, then we divided them in half and added a second stock tank. Now they are in their final indoor enclosure, the "chick corral." In the next 7-10 days they will be sufficiently feathered to move out to the winter coop (along with the heat lamps to keep them toasty warm.)

Still cute, but headed for that "awkward teenager" stage

Then I spent the rest of Thursday morning harvesting carrots and beets from the high tunnel to add to our some of our stored root vegetables (onions, shallots, garlic, turnips and potatoes). These were all scrubbed (not peeled), tossed together in olive oil & seasonings and roasted for about 45 minutes...delicious!

oiled, seasoned and ready for the oven

Our big accomplishment for the weekend was enabled by a beautiful (50°) day on Friday and lots of family help. With this combination we were able to get over half of the remaining ribs up on the new (bigger) high tunnel. All fall our goal has been to have this tunnel up before the ground freezes. We're cutting it close, but I think we just might make it.

The new "Colossal" high tunnel with its first four ribs in place

Saturday afternoon we were happy to have visitors (of the non-family persuasion) to the farm. A neat family that will become our "neighbors" next month. Ya'll know that here in the country, anyone within a 40 mile radius that you identify with is "a neighbor." What a pleasant time, to sit and visit with interesting people who have many of the same goals for their farm as we have for ours, all the while sipping coffee and apple cider and watching the snow fall outside. Yep, it was a weekend to be thankful for!

Atlas Pasta Maker

We were already planning on our annual Noodle-Making Marathon for next week. We have to plan ahead because the noodles take over every raised horizontal surface for at least two days while they dry. Its a little crazy because we always did it all by hand and it took all day long...but not anymore!

Today while running a few errands we stopped at an area thrift store and there on a back shelf, in a battered box marked with the words OMC Atlas from Italy, was a beautifully made, stainless-steel pasta maker.

It has attached cutters for making fettuccine and spaghetti and you can buy a whole assortment of other attachments for it. I can't wait to try it out! If anyone has suggestions for good pasta recipes, please share. We'll start with our traditional and Herbed Whole Wheat noodles, but other favorite recipes are welcome! And if you have experience with this specific pasta maker, let us know what you think about it.

I'll post pictures of the new toy in use sometime next week...wish me luck!

Salad Spinner

Yesterday was the Downtown Des Moines Harvest Market, so we spent the end of the week harvesting and getting ready. We were able to harvest salad greens and turnips in the main garden from under the row covers. The rest of the crops were in the High Tunnel, which makes harvesting much more pleasant when it is 33° outside (and 82° inside).

Here's a shot of the beds in the HT before I started harvesting. From left to right we have Bed 1: three varieties of carrots, Bed 2: three varieties of beets, Bed 3: Pac Choi (rear) and Swiss Chard (front), Bed 4: three varieties of spinach.

Normally we wash all our greens and spin them dry in our giant salad spinner (its basically a 10 gallon perforated tub in a stainless steel housing with an electric motor - very cool!) Unfortunately the salad spinner is too much of a power hog and it wont work in the HT, so here's the low tech solution to getting the excess moisture out of the swiss chard...

It wasn't perfect by any means, but it worked well enough to dry about 20 pounds of greens. If I was 8 years old this would have been some wild fun, but needless to say, its been a long time since I've spun around that much. Can you say DIZZY!!

We finally got everything harvested (thanks Mom!), cleaned and packed up and headed for the market early Saturday morning. Here's a shot of our booth setup.

It was a good market day for us, our best indoor market sales to date. It really helps to be one of the few vendors with fresh produce. If you live in the Des Moines area and missed this great opportunity to buy fresh local produce, meats, eggs ect, plus loads of great handmade items for gifts or yourself, never fear, we do it again next month on Dec 20th. Here's the details.

Saucing and Synching

Its been an interesting week on the farm. We are getting ready for the downtown DM Harvest Market, so there has been much jam-making, produce harvesting and root-crop cleaning.

On top of all that it has gotten COLD! So cold that the outdoor cooler where the apples are stored is at risk of freezing, so that means its applesauce making time. So far we've put up approximately 30 quarts of applesauce for our own consumption and for making into apple butter to sell. I love applesauce made from Jonathan apples, its wonderfully tasty and a beautiful color to boot!

How did I ever make applesauce before the Squeezo!?!

I also had another recording session for the storytelling program at the radio station on Thursday. This was a particularly fun one as we started learning to engineer our own program. Its been a long time since I ran a sound board, but with this technology, the computer does a lot of the fiddly work for you. So really it is more learning the software, than learning about the equipment. Big thanks to Ron Sorenson for nursing this program along until we can manage it on our own.

Recording studio at KFMG

CSA - Variations on a Theme

As part of our lives here on the farm, we run a CSA (Community Supported Agriculture). Basically it means that the farmer grows food for a group of members who pledge to buy a portion of the farm’s crop that season. Besides receiving a weekly box of fresh, high-quality, chemical-free produce, members also know they are directly supporting a local farm and making their own connection to the land.

CSA's come in many shapes and forms, but I recently found (and joined) a new kind of CSA, a Fiber CSA! You sign up for a year subscription and then every 6-8 weeks you get three pounds of wool yarn or if you spin, you can get wool roving instead, which is what I opted for. And to add to the appeal, the farm is in our neighborhood, so we're helping to support another small, local farm. You can check out this innovative program at Willow Ridge Farm and see all their other "farm-fresh" products as well.

So today when I got home, my first fiber delivery had arrived! Happy Birthday to me!! The box contained three pounds of shetland wool in natural white, natural light grey and a beautiful dyed ombre of fall colors (the photo doesn't do them justice). Can't wait to dig in!

First Fiber CSA delivery

A close-up of the completed yarn

The Chicks Have Landed

Chick Time (the hen's head bobs up & down with the second count)

Every 18 months or so, we order day-old chicks to replace our laying flock. For those of you unfamiliar with the acquisition of chicks, the process harkens back to the days when you ordered whatever you needed from the old, dog-eared Sears & Roebuck catalog and your items arrived in the mail. Yep, you heard it right...chicks arrive in the mail (so do honey bees, but that's for another post). The Post Office doesn't particularly like having a case of live, peeping, liability on their loading dock, so they tend to call you immediately upon the chicks arrival. So at 6:04 this morning, we got the call.

Chicks arrive in a nicely designed box that is divided into four compartments, each quarter holds 25 chicks

These are the 50 Buff Orpington chicks, we also got 25 Americaunas

Mail order chicks are sent as "day-old" which means they were born the day before or day of shipping. For the first 24-36hours of life, chicks continue to receive nurishment from the egg yolk, which they absorbed right before hatching. So they do not require food or water until their "internal food" is exhausted.

As soon as we get them home, we remove them from the box one at a time and dip their little beaks into water with an electrolyte mix added. This teaches them how to drink and helps them recognize the water container as the place to go when they are thirsty.

All 75 (actually 77) chicks arrived looking strong and healthy and are settled into their water tank home in our sunroom.

In a few days we will move half of them to a second tank as they will soon be too big to all fit in one. They will stay in the sunroom for the first month or so, as it gives us a very secure place to keep an eye on them and makes it much easier to maintain the correct temperature for them. For the first few weeks, chicks require lots of warmth (+90 °) and at this time of the year, its just easier to have them "inside." Besides its so relaxing to hang out and watch them puttering about. Who needs expensive spas? We just hang out with the chicks for a while : )

Dyeing to Spin

Ok, its a sad attempt at a pun, but I couldn't think of a better one. For those of you who aren't interested in fiber and spinning, never fear, I'll get back to talking about the farm soon. This is just a fun "inclement weather" project.

I spent last Sunday with my fiber enablers (Maggie, John & Terri). We had fiber, dye, good food, wine, way more kittens than one would think possible, good friends and lots of laughing. What more could a hungry fiber junkie want?

Here's some of my results from our experimenting:

Sunday's dyed wools

Sunday's dyed silk

A close-up of the corriedale wool...can't wait to spin this up

And finally, a little side by side comparison:

This is the wool, freshly dyed

And this is the yarn, freshly spun (from the above wool). The color change is pretty remarkable, and its not just poor photo quality, they really are that different.

Yep, still a newbie spinner...still learning!