Real Family Farming in Tionesta, PA
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It's spring! So much is going on! Babies are here...we've got calves, lambs, and chicks, with lots more chicks to come, as well as turkey poults. The garden is plowed, but there is much work to be done to get it ready for planting, and we're also looking to plow more and put in some field corn for next winter's animal feed. I'm tending tiny tomato seedlings, with plenty more sprouts to start, and we've planted salad greens and spring onions in the greenhouse, and the garlic, oregano, chives and other perennial herbs are green and growing. The pasture & hay fields are finally turning green, especially with the thunderstorms we've had recently.
But here in Northwest Pennsylvania, spring swings from glorious to snowy and back again more than once, so it's good to have plenty of indoor projects when it's too wet or cold to get much done outside. While I never lack things to do, I'm really excited to have gotten a major project done in the past week, before the weather turns nice for good and my inside time dwindles.
A few weeks ago, we were finally able to upgrade to a high speed internet connection. Before that, I had been doing all my blogging, website maintenance, everything, via a dial-up connection. High speed capability finally came down our road, and so I've been using the last indoor days to do quite a bit of work online. It's so much easier now! While we have had a small online store for a year or so now, I haven't been happy with it. I used Etsy as a host, and truthfully, I think people go there more to look for ideas than to shop, but at the time seemed like a good choice. I decided it was time, however, to move on, and have been working really hard the past week or so to open shop on our own website!
I am so very excited to announce our all-new, virtual farm stand is now open for business! We now offer some of our wonderful canned goods, as well as my handmade jewelry (some featuring feathers from our own peacocks) and the stained glass items I've been making recently, like suncatchers and candle holders. But I'm most excited about listing some of Dan's hand-forged metal work he does in the blacksmith shop. I've been trying to convince him that his things are wonderful for a couple years now, but up to this point he always thought that he wasn't good enough to be selling his work. I'm excited that he has sold a few things, and we now have listed things like gate latches & door handles, a cowboy-style dinner bell, and a beautiful wall-mounted pot rack, with more items to come as he makes them, and we'll also be featuring his work at the farm stand when we reopen.
We hope you'll take a look around our all-new store, at http://pleasantvalleyfarm.weebly.com/shop-online.html. Payment is safe & secure through PayPal. And please feel free to give us your feedback on the look & setup of the site, or things you'd like to see there!
Posted by Emily
@ 11:30 AM EDT
What is it like to be a farmer? Here's
an example of a typical spring day. This is an actual journal of a
real day, selected at random, in this case Monday, April 30, 2012.
Get up. As Dan checks on the large
animals, I get up and check the incubator. Pull 13 chicks & 2
turkeys out and take them to the brooder pen, where food & water
await under the heat lamp. When I open the pen, I sadly note a dead
turkey poult- it looks like it drowned, as its head is still in the
waterer. I never have understood how something 6” tall can drown
in 1/2” of water, but it seems turkeys manage. The heritage
breeds, like our Bourbons, are much smarter than the broad-breasted
ones, but still, you lose one every once in awhile. Nature is not
kind to the weak or dumb. Then I do the rest of my AM chores- making
sure the rabbits, chicks, chickens & ducklings have food and
water. Dan tells me to keep an eye on Finni, our Dexter cow- we let
her and the new calf out of the barn yesterday, and although
everything seems to have gone well so far, it looks like the calf got
under the fence into another part of the pasture. If he can't find
his way back, I'll have to take care of it.
Household stuff- take mail out to the
box, grab newspaper, check email. While I'm online, I place a bulk
order for pectin for my jelly & jam making. This should save
money and keep my supply in stock for most, if not all, of the farm
stand season, so I'm excited to have found a family-owned bulk
supplier of the stuff. Head outside to get the load of jeans out of
the washer & hang them up on the line outside (I don't have a
dryer). As I'm hanging jeans, I'm relieved to see that the calf and
Finni are together on the same side of the fence. He must have
scooted back through whatever hole he went through in the first
place. Before I take the hose away from the washer and take it back
to the greenhouse, I decide to do another load, so I put in some
sheets and towels. While that is going, I head downtown (to
Tionesta, ~5 miles each way) to grab a few supplies. I get brown
sugar and raisins at the grocery store, and more peat pots for the
greenhouse at the hardware. While there, I talk to one of the
owners- she asks what we've got growing in the greenhouse these days,
comments about the snow last week pulling the trellis in the garden
down, and asks what it's for- beans? No, peas, I reply, too early
for beans yet, although we're both looking forward to the warmer
weather coming this week. It's real small-town America- doing
business and conversation with your neighbors, literally.
I get home and unload the car, then the
washer. After the sheets are hung, I drag the hose up to the
greenhouse and water any of the flats that look a bit dry. A few I
hold off on- if I repot them this afternoon, it actually helps if
they are a bit dry. The rhubarb is growing like crazy, and the
groceries I picked up are for my Sweet & Tangy Rhubarb-B-Q sauce,
so I pick enough to make up a batch. The stems pull out easily, and
I have kitchen shears with me to cut off the leaves before I bring it
inside- they are actually poisonous! I put on an apron and consult
the recipe, then chop up 16 cups worth of rhubarb. Almost everything
I do in the kitchen is by hand or with hand tools, and this is no
exception. It's just me, the rhubarb, a cutting board, and a sharp
knife. After the rhubarb, I chop an onion and then begin mixing the
ingredients in the pot to begin cooking down.
Make some more coffee- that reminds me,
I've got to talk to Dan about putting in a coffee order...we've got a
new business partner, Happy Mug Coffee in Tidioute, and we need to
get our order in so the coffee can be roasted, packaged & picked
up before the opening day at the stand, which is less than a month
away now! Stir the sauce, and then find a catalog for Welp's
hatchery. I need to call and order the next batch of broiler meat
chicks. All goes well, and I should have poultry in the mail next
week. The canner begins to boil, so I add the pint jars I'll be
using to sterilize them. Stir the sauce again so it doesn't scorch, them
go out to get the mail. As I walk to the mailbox, I notice a turkey
walking around the barnyard. The turkey hens have a funny walk just
after laying an egg, and I see this, so I make a mental note to check
the turkey nest in the bottom of the barn later, and if it is empty,
to look around for a new one. As I get the mail, I see a white shape
in the woods and hear a familiar yowling. It's Whitey the barn cat,
whom I haven't seen for almost a week. Although my least favorite
of the kitties (because of the constant yowling), I'm glad to see
him. Cats are a favorite food of coyotes, and we've had plenty of
kitties disappear without a trace, which always makes me sad. But,
on the other hand, that means I can let the kittens hang around here.
I have 3 kittens right now, I hear them on and off throughout the
day as Little Girl thought that the best place to give birth would be
in a cubbyhole under the clean towels in my bathroom. They're about
10 days old now, so before too long I'll relocate them somewhere more
suitable once they get mobile. Mostly junk mail, but excited to see
my renewal of National Geographic has come, and bundled with the
newest issue is the back one (last month's) I missed! I had no idea
they would send it when I renewed, but thank you, Amazon, I guess.
This makes me excited, as we save them and keep them in our library
upstairs (we have hundreds, literally) and now I won't have a missing
Stir the rhubarb again and clean up the
kitchen, doing dishes. (nope, don't have a dishwasher either. On
days when I'm canning a lot, I may do 4-5 sinkfuls by hand.)
Eventually, the sauce is thick enough to be ladled into the hot jars
and put in the canner for processing. Now I can relax a tad and have
lunch. As I'm heating up some leftovers, I see the calf by himself,
so I walk out into the pasture to see where his mother is. Turns
out, she was just hidden from my sight by some trees, and looks at me
as if to say “What are you worrying for? I have this under
control!” But as I'm walking back, I feel a few sprinkles, so I
take the laundry in. Luckily, most is dry already. I decide to eat
first, then fold & put away. I eat quickly (I don't even take
enough time to finish reading the paper), then fold the laundry.
Next is taking the hot jars out of the canner to cool and seal. As
I'm doing the second round of dishes, Dan stops in; he'd come to get
a chainsaw & trailer for the next job of the day and dropped off
the zip ties I'd asked him for.
After he leaves, I head to the barn,
zip ties in hand. The net roof of the peafowl pen is sagging, and
it is catching the males' tails as they show off. By bunching up the
net at the edges, I can tighten it with the zip ties. I've been
meaning to get to this forever, so I figured now was as good a time
as any. The peafowl are the wildest of the creatures we raise- they
go out of the barn if I come into their pen to feed, unlike
everything else around here which pretty much runs up to anyone
holding a feed scoop. But they are magnificently beautiful birds. I
really don't spend as much time just looking at them, admiring them,
as I maybe should. It's easy to take things for granted when you see
them every day, even things of great beauty. I really try not to do
that. After I finish up with the net, I see the water pan is empty,
so I grab a bucket and head to the hydrant.
Another task down, and I need to decide
whether to clean the chicken coop or transplant seedlings in the
greenhouse. I love greenhouse work, but cleaning bird pens is pretty
much my absolute least favorite farm activity. I decided to clean
the coop, mainly so I could not dread it tomorrow. Manure happens on
a farm. I'll clean stalls all day without complaint. Manure powers
our farm- it's how the pastures stay so green, and how we can grow
amazing amounts of garden produce without chemical fertilizers. I
have a deep appreciation for the stuff and its place in the circle of
life. It's just poultry manure I find so unpleasant. I don't think
that's unreasonable though, as it is either thick, heavy, and with an
overpowering, gagging reek of ammonia, or dry and like a fine powder
that becomes airborne when shoveled, coating your hair, skin, the
inside of your nose. When I clean the pens, it's about a 50/50 mix
of both types. I'd cleaned the peafowl & turkey pens yesterday,
so if I just suck it up I'll be all done, I tell myself. The other
downside to cleaning these pens is that it's pretty much impossible
to get the horse-drawn manure spreader close enough. The best way,
unfortunately, is for me to shovel it into a plastic bushel basket
with handles, then carry the basket to the spreader and dump it in.
Between the two pens yesterday, I carried 15 basketfuls, each
weighing about 50 lbs, maybe more. Today's job will be a little bit bigger yet.
I dig in and got to work. By basket
#12 I need a short rest and something to drink, so I go up to the
house. The calf is up and about, but again, Finni is just out of
sight. I begin to suspect the calf is stuck, sort of- he's in a
small patch of pasture bordered by fence on one side & the creek
on the other. It's where he's been all day. The creek there is
small- just about 3” deep by 6” wide in most spots right now.
But, I guess, scary enough when you're only 8 days old. I walk out
with the idea to either shoo him or pick him up and set him down on
the other side. He first runs up to me, then turns and starts running
up the fence line toward mama. If he stops at the creek, I figure
I'll just scoop him up (well, as much as you can scoop up anything
weighing 80 lbs) and set him on the other side. Finni looks up and
sees the scene playing out. Her maternal instinct must have kicked
in, as she starts running in our direction. This is not funny or
cute; this is about 1,000 lbs of mama cow, complete with a set of
horns which are plenty big and pointy enough to impale a human. I
wasn't close enough to see the look in her eye, but I wasn't taking
any chance that she just wanted a cookie. I run for the patch of
scrubby trees, the closest thing I could get to. She stops about 20
yards away from me, hollers at her kid, eyes me, and moseys back.
Although she didn't come any further than the calf, I figured the
only critter in potential danger was me, so I leave the calf to figure
out the solution on his own and go back to the coop, where it is still stinky, but safe. Basket #19 is the last, whoo hoo! I walk
down to the barn and get some pelletized lime to sprinkle on the
floorboards, which helps to absorb the ammonia smell. I go upstairs
to the hay mow to fill my basket one last time, this time with sweet, clean hay for
bedding. I spy something white streak out of the barn as I startle
it by opening the door. It's either Whitey again, or else Itty Bit,
my prized mouser. I return to the coop and spread the lime &
bedding, then grab the waterer. While the feed can wait another hour
or two until I do PM chores, it's never good to leave the waterer
empty. I put the waterer back, full, and open the coop doors. The
chickens pop in from their outdoor runs, both for a drink and for the
fun of scratching around in the new bedding.
By now, it's 3 PM. I'm sweaty and feel
rather disgusting. All I want is a shower, but I look up at the
thermometer for the greenhouse and see that it is 105 degrees,
meaning I should really go open the other door for more ventilation.
That done, it's shower time! Yay! Once I get out, I spy the lone
cupcake left on the kitchen table from last week (I made some for a
friend's birthday). I figure 19 bushels of manure x 50 lbs or more
each = about half a ton of manure moved by hand today. That's
certainly enough calories burned to earn a cupcake!
I hear Dan & Matt pull in; their
workday is over. Dan is super excited because he's got a log
splitting machine in tow behind the van. They got it at work, and it
looks to be old and homemade. It makes the models for sale in front of places like Tractor Supply look small in comparison. The engine has a crank start, and
looks a lot like the Wisconsin engine Dan rebuilt a few winters back.
We could sure use a splitter since we heat the farmhouse with wood, and although the engine didn't fire right away,
it seems as though it's moved to the top of Dan's project list.
I go inside and return a call to the
man who runs Whispering Brook Cheese Haus in Chambersburg. We've
been playing phone tag for a few days, so it's good to hear him
answer. I finalize our order for raw milk cheese so we'll have it on
hand opening day for the stand. We'll go pick it up in about 2
weeks, which works well...if we plan it right, we'll be able to take
both our moms out for a meal for Mother's Day. Dan and I also discuss
what we think will work for our new partnership with a local coffee
roaster, Happy Mug Coffee of Tidioute. Dan and I are on the same
page about what we think our first order should look like, but we
both have questions, so I'll email the coffee guy tonight or tomorrow
and go from there.
PM chore time comes next. Check the
incubator again, a few more chicks & another poult. Time to
carry feed for the rabbits and chickens, each in a 50 lb bag that
must be moved from the stand. My arms scream in protest at the
thought, but Dan takes pity on me and carries them for me tonight. Rabbits
fed & watered, ditto for the quail, ducks, chickens, peafowl and
turkeys. As I feed the rabbits, I notice Finni & the calf are
with the rest of the cows, by the pond. He's made the creek
crossing, so that's one less thing to worry about. Eggs are collected
now too. I don't have as many chicken eggs as normal, but that is
OK. I figured shutting them out of the coop for a couple hours this
afternoon would have that effect. Next I go across the street, to
the woods to check turkey nests. My heart sinks as I see the
feathers. We've already lost two hens to nighttime predators this
year. I try to be diligent about counting heads in the evenings, and
this one wasn't sitting on the nest the last I checked yesterday, but
there weren't tail feathers everywhere the last time, either. Back I
go, to see if by some chance she escaped. I'm only counting 5
hens...one is missing. But the hen perched on the fence by the gate
has about 5 tail feathers left. Bingo! We have a broody hen...and
she's alive. I walk up and grab her by the ankle. I carry her off
to the backyard and put her in a chicken tractor, one we usually use
for meat birds. It was empty, so now it will be a sort of turkey
jail. I'll keep her there a few days to a week, until she stops
sitting across the road. I feed her and walk away. She clucks
unhappily, but she's alive. As I walk away, I see another turkey
hen, returning from a nest just beyond the blacksmith shop, so all
turkeys are now present & accounted for.
Next, dinner time for us. I'm making a
favorite recipe of Dan's, pork chops with caramelized onions. I sear
the chops (home-raised, of course) in a cast-iron skillet, and
caramelize an onion in another. Then I put the chops in an ovenproof
dish and top with a bit of butter, some sage (homegrown) and the
onion, then put in the oven for about 45 minutes. Then I slice a few
potatoes into wedges and toss with butter, Parmesan cheese and some
seasonings. I place those on a baking sheet, and into the oven they
go as well. As it cooks, I do dishes. Again.
After we eat dinner together, more
business. It's time to sit down with the mushroom spawn catalog and
figure out an order. We're very interested in adding edible
mushrooms, like shiitake and oyster, to our market lineup. This will
be a new process, but it seems low-maintenance, with the possibility
of fruitings over several years after the initial investment. Dan has some fresh logs that will
be suitable, so we're eager to get this project underway. We talk
about what to feature for the May newsletter, which I need to finish
and send out in the next day or so. I mention ordering strawberry
plants as well, and Dan shows me a part he took off the log splitter
motor which will need taken out for repairs tomorrow. By now, it's
about 9 PM. Time for bed.
While this day had more completed
projects than most, it's really not unusual for us to do so much in a
day. Doing as many different things as we do, you have to work hard,
but also smart, or you'll never get it all done. And it's always
necessary to pay attention to the critters, the plants, and what is
going on. It becomes second nature to be alert, as it is often far
easier to prevent a problem than to fix it, whether it is an invasion
of cucumber beetles in the garden or an issue with the animals. In
plenty of cases, like the broody turkey, you can't fix it after the
fact. One she becomes something's dinner, there is no undoing. And
yes, I do cook from scratch pretty much every night. While it is so
easy to say, “I don't have time,” I'm pretty sure I'm just as
busy as you. In fact, I know I'm busier than when I worked away from
the farm. If I can do it, you can too, it just comes down to a
matter of importance- is it more important to be quick & easy, or
healthy and sustainable? It's a question everyone has to answer for
themselves. Anyways, I hoped you enjoyed a detailed look into what
really goes into being a farmer. It's so much more than just being outstanding in your field.
Posted by Emily
@ 09:45 AM EDT
Another crazily busy week here on the farm, but that is just July for you! We were so happy that the oppressive, 100+ degrees temperatures broke, but most days we're still seeing upper 80's and into the 90's, so with the humidity it sure feels like summer anyway. But I can't complain, because finally we got some summer rains!! The ground was so dry here that the creek through the pastures dried up and the garden soil on the unirrigated parts was about bone dry as well. Between the heat and the dry creek, we've spent much more time than usual hauling water to the livestock- up to 5 times per day in the worst of the heat, up from our usual schedule of 2x per day (morning and evening). The tomatoes and peppers have been doing great with the drip irrigation under them, but we were starting to worry that we'd lose the entire sweet corn crop if we didn't get some rain. Fortunately, we got a plentiful amount, and over a few days, not all at once in a single, severe storm. Dan swears the corn stalks grew a foot one day while he was away at work as a result of the rain. The creek is even showing feeble signs of life again!
But hauling water isn't the only thing that's kept me busy. I love to find great canning recipes to use up the garden bounty, and the canner has been getting a workout lately. I've got dilly beans (green beans pickled with dill), hot pepper rings, pickled beets, and my popular dill pickles, made with my own secret recipe. Those have all been great things to make, and I've enjoyed doing that over the last few years, but I also love to see what else I can find to make- every cook gets bored with the same old things day after day! So this week, I made something I'm calling "Sweet Garden Relish". It's like a sweet pickle relish, but instead of using cucumbers (the heat has not been kind to them) it uses zucchini, onion and bell pepper. A combo that really works for what the garden is producing right now, and it tastes amazing! I admit, as I was finishing canning it and tasting the final product, I started craving a hot dog or burger from the grill, anything on which I could pile this relish!
Meats have been keeping us busy, too. I got to visit my friends from Hirsch's today as I picked up a whole carload of ground beef. After reading my post about saying goodbye to Buzz, you might imagine that it was an awful trip, but it wasn't. It was hard to say goodbye, but there is almost instant closure to it, at least for me. I'm not going to cry about it anymore, or refuse to sell, handle or eat that meat- I respect my animals by treating them with kindness and dignity while they are alive, and not wasting the food they provide later. If I had trouble moving on like that, I doubt I could farm the way we do.
We also have been busy processing chickens. Although it's still just Dan and I, hand plucking and processing, we're trying to up our output a little bit, as we have the wonderful problem of selling out of chicken every week we offer it. We've talked about making a nice processing pavilion, one that would streamline the process a bit, and we've gotten that underway. If you have wondered what the new building with the green roof is behind the greenhouse, now you know! We do have some siding up now, which was so nice in this heat to be out of the direct sun. The gravel floor is down, and now the next step will be to pour cement. We'll also be running some lines for a sink and the cooling tubs soon. It's already much nicer that before, and I can't wait to get it all done. I've been trying to take pictures of the construction process, so hopefully soon I can post a whole start-to-finish slideshow of that project.
I also took a rare day away from the farm this week to attend a field day put on by PASA, the PA Association for Sustainable Agriculture, along with WAgN, the Penn State Women's Agriculture Network. (I know, it's a mouthful!) The even was in nearby Brookville at Quiet Creek Herb Farm and focused on Chantrelles and exotic PA mushrooms. I learned a lot and was really happy to attend, the folks there were amazingly knowledgeable. The workshop was a fun mix of mushroom hunting for personal fun and use (which Dan & I started just last year), cooking with mushrooms (and an amazing lunch!) and a bit on growing & selling mushrooms to the public. It's something we may like to try in the future, we are always looking to keep up and expand the diversity of our farm stand offerings.
So, it's been more than enough to keep us busy, but we don't expect any less from the summer months!
Posted by Emily
@ 06:20 PM EDT
Only 9 more days until we reopen for the year! I'm excited and overwhelmed all at the same time. I'm glad I was able to take 2 more days away from my day job next week, because as it is I put in almost a full day every evening after I get home. There is so much to do!
I bottled my first homemade vinegar this week. It's champagne vinegar, made with nothing but champagne (ok, domestic sparkling wine) a little water, mother of vinegar, and time. It's fantastic!! I'll have a few bottles for sale and I've already started the next batch, but it will be a few months before it's ready. I've been drying herbs in my little food dehydrator, so far I've packaged chamomile and some oregano. I need a bigger drying space!
We got some quail eggs and set them in the incubator last night, along with some Delaware chicken eggs from my girls here. If all goes well, we'll have quail eggs & meat for sale by mid summer. The Delawares will be to increase my laying flock, because those are my most productive and favorites of all the breeds we raise.
I was going to transplant some zucchini and pepper plants just now, but I see a wild turkey at the edge of the garden right now. They are so neat to have around, I'll let him clean up some insects before I go out to plant, as I still have a few hours of daylight left.
We still need to clean up the stand, but the fridge is plugged in and full of cheese. Tom, Dan's father, picked up our first order of raw milk cheese from Whispering Brook Cheese Haus, so we're set to go with that again. New this year (for us) is a cheddar made from goat's milk and an Italian cheese with sun dried tomato chips, basil, and garlic. We also got a lot of the Dill & Bacon cheddar which was so good we sold out of it the first day we had it last year. We also have Longhorn (Colby), Mild Cheddar, Smoked Sharp Cheddar, Jalapeño, and Horseradish again this year as well. So now I just need to forget it's down there so there is some left to sell!
I've been working on updating the website page with products and prices. A good portion of it is already live, but I'm holding off on listing the veggies yet. I don't want to advertise things only to find they just didn't ripen in time for the first weekend. I do try and go out to the garden nightly while I'm tending the rabbits... maybe if I just stare hard enough, I'll magically make the peas ripes or something...
I've also been working hard on getting the June e-newsletter completed. It's almost ready to go out, hopefully I'll have the time to get that out next week. We also participated in donating wool & hair for the oil spill, but that's a story I don't have time to type out tonight! There is still so much to be done, and I won't get it finished if I'm blogging. We hope to be seeing you next weekend!
Posted by Emily
@ 07:13 PM EDT
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