Harvesting to Summer

So much happens on this farm – but there's also a simple and daily repetition that makes us all feel like nothing is actually changing…Feeding the same animals, performing the same tasks: cultivating, hoeing, raking, watering and transplanting, and cooking our meals.

And in this routine, we’ve got Harvest. Two days a week we spend our mornings cutting, clipping, washing, sorting, packing, and stacking vegetables. The farm van is packed, and on Tuesdays Gloria drives the produce to a drop off site in Mendocino County where the farm's CSA members come to pick up the goods. On Fridays Steven shuttles down to SF to do the same with members who live there. At the farm, a table is set up for local share holders who stop by to select their portions from a row of public baskets…

This farm does not attend a farmers market - they believe that setting a price on their food diminishes its true value and moves the consumer away from understanding where the food really comes from.

Yeah, this philosophy is fundamental to a biodynamic farm which happens to perform purely on manual labor, no subsidies and absolutely no pesticieds - organic or not. Additionally, as a biodynamic farm, there is no finanical investment in any product foreign to the farm (with the exception of hand tools, seeds and the work horses!) that could help increase the production of the vegetables - this means no peet moss, no pre fertilized soils, nor sprays to ward off bugs, weeds or mildew. And no fossil fuel operated machines to till the land or harvest the crop. All this creates a cyclical micro environment in which everything produced is reused and everything used comes from what was once a part of the farm - animal product, turned soil, bolted vegetables from the previous season...everything is resourced for the next growing period. This is a beautiful way to maintain a healthy balance with the land being tilled and the food being consumed - something a lot of us around the world could begin to re learn. Yet more time on maual labor and general preparation for growing equates to a smaller (more precious?) yield but not necessarily lower operating costs.

Yes, I'm learning a lot about the fundamental techniques of growing food - but the share-holding audience we serve is Small, Privileged and Secluded.

But...
What's in season?
lettuce
radishes
spinach
mustard greens
pak choy (think bak choy)
mizuna
komatsuma
tat soi
beet thinnings
cress
escarole

Oh, and we totally sheared some sheep a couple days ago. No electric razors on this farm - the shears are hand operated and cut right through the wool.

Hot Buttered Rum

I actually have no idea what to write! I've only been here four and half full days and apparently that's not enough to process the transition.

I did get thrown directly and immediately into the working-mix waking at 630 Wednesday morning the day after the previous evening arrival.

From 630am to 7ish, we drink as much morning caffeine as we can, work till 830 - developing the compost piles; apprentices with assigned chores feed the animals, or bring them to pasture. Breakfast runs till 10, then work again in the greenhouse transplanting seedlings, sowing seeds for new seedlings, or in the fields mulching the already planted vegetables to support water retention during the dry summer, and suppress the feisty weeds.

With a pre established schedule, an assigned apprentice will break at 1130 to begin preparing lunch for 1pm. Back out to work at 2… Assigned apprentice breaks at 530 to begin preparing dinner (a rotation between lunch and dinner with breakfast prepared as an 'everyone pitches in' affair) to eat at 7. By the time we've eaten, had a beer or two, washed the dishes and maybe played a hand of cards, it's bed by 10!

The small town of just over 1,000 counted residents  - the 14 Indian tribes aren't included in this total, which would bring the number closer to 3,000) has the basics: library, town meeting hall, IGA grocery store, coffee shop, Trading Post for used clothing…. And an abundance of open valley land surrounded by a sprawling spread of mountains, tops of which are heavily dusted in snow.

Our half work-day Saturdays are a blessing without disguise - afternoon naps happen without trying, and staying up late on a Saturday night was impossible, even after we'd made it into town to see a screening of Godzilla (not to be confused with King Kong).

Did i mention the Apprentices? They are truly AMAZING. Matt, Kim and Becca are welcoming, good hearted, funny, kind, hard working and totally dedicated to farming and the homesteading life (Matt and Kim are featured in the photos, Becca will be captured soon enough:)) and are introducing me to some good blue grass tunes and reminding me that i need to re-learn the skill of playing a musical instrument. The Decaters, Steve and Gloria who own and operate the farm are busy each day, and finding time to get to know one another will be a work in progress.

And Yes! There are the obligatory pigs, sheep, lambs, cows and work horses, plus two domesticated cats, and two dogs - my favorite is Sophie a bundle of love and seeker of attention. The barn animals are Adorable (!) and when I've got my camera on hand during a sunny day, will be sure to catch some photos and post.

till then… hope you're all well xo

to prove it Does snow in california!

look close to find more snow!

bedroom before

bedroom after:) work in major progress