North Star Homestead Farms, LLC

  (Hayward, Wisconsin)
Know your Farmer, Love your Food!
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On Being Neighborly

On these blustery cold days and shivery cold nights, sometimes we can feel a bit cooped up in our homes, huddling by the wood stove with a dog or two close at hand for added warmth.  Chores begin by encasing oneself with copious amounts of wooly or downy armor against the frigid winds—leaving only one’s peering eyes with frost-edged lashes open to the elements.  Even the chickens huddle as puffed-up balls in the coops, their taloned toes firmly tucked inside their down. 

Winter can create its own sense of isolation, as if everything outside stops, hunkers down, and waits for the warmth of springtime to reawaken.  I think the “settling in” of winter happens to everyone up here in the Northland, burst open at times by the overwhelming sense of “cabin fever” needing release. 

Things have been quiet on the farm and at Farmstead Creamery & Café as well.  This allows the luxury of leisurely chats with the brave clients who do venture forth amidst the ice or wind.  Except, that is, for the days when cabin fever reigns and the Creamery is unexpectedly packed by community member who simply cannot stay inside any longer.

Back in the day, cabin fever was tempered by the knowledge that winter was the time for “visiting.”  Farm families would finish up the morning chores, hitch the team to a sleigh, and go off to spend the day with neighbors—share a hearty meal, play games, tell stories, or bring over a favorite portable instrument and dance together.

Grab your fiddle and grab your bow

Circle round and Do-si-do

First to the right and then to the left

Then to the one that you love best.

 

Get outa the way for old Dan Tucker

He’s too late to get his supper

Supper’s over and dinner is a cookin’

Old Dan Tucker just a-stands there lookin’.

Having something to do together was helpful as well—maple sugaring in the early spring, splitting wood in late autumn, quilting bees in between.  And even if a particular project wasn’t apparent, bringing over a fresh pie or needing to borrow a cup of sugar could make an excellent excuse for spending the rest of the afternoon in good company.

Today, as I drive home from an evening event, I can’t help but notice that the glowing rectangle of wide-screen TVs appears to be the company we keep in wintertime.  No wonder cabin fever abounds!  Turn off that chatterbox and get neighborly again.  Here are a few practical ideas to get you started.

Invite a friend on a snowshoe hike in the woods (or other quiet recreational activity).  Few people like going out alone in the winter, but with a friend there’s plenty of thoughts, hopes, memories, and dreams to share as you enjoy the outdoors together.

Find a way to swap work.  Everyone has a project they’ve been meaning to get to but it just works better with a helper or two.  Whether this is painting a room, finishing a quilt, cleaning out the garage, or hanging new curtains, offer to help a neighbor with a project if they’ll help you with one as well.  You’ll both be active, have company, and feel good about making progress on the “to do” list.

Offer to help an elderly neighbor.  Winter is tough for everyone, but it’s hardest for our elders.  If you can, lend a hand with shoveling walkways, pick up a few extra things for them in town, or just stop by to give them company.  If you are an elder, invite folks over for a hot drink and “a little something” while they help make the winter a little easier for you.  Remind folks that it’s good to have a break from the normal business of their lives.

And, of course, there is the tried-and-true method of stopping by with a freshly baked homemade pie.  In farm country, you can’t hope to go visiting without either bringing or receiving something to eat (if not both).  Sharing nourishment is part of sharing the camaraderie and trust that is part of neighborliness.

Not convinced?  Well, you’re certainly welcome to improvise your own methods for breaking cabin fever with the folks who live near you.  Throw a party, host a house concert, pick a day each week to meet at the kitchen table with tea and a deck of cards—whatever appeals to you as good, old-fashioned fun together.  If you find yourself wondering who some of your neighbors are, winter might be an opportune time to find out.  Remember, hot pies or cookies with a smile open doors.

Sometimes we get to know our neighbors by accident.  Recently, friends of ours whom live down the road a bit were heading in to town for a live performance.  There were four tickets but three attendants (the fourth was ill), so they called us up to see if we’d like to come along.  On the dark and wintry ride into town, they recollected their first adventure on the farm.

“We like driving down the back roads.  We knew this had a “dead end” sign on it, but we thought, why not?  So here we were on this gravel road, and we meet this tall, elderly gentleman walking a little white dog.  We waved and he waved and we kept on going.

“When we got to the corner, we could see that the road ended in a farm and didn’t go any farther, so we turned around and came back.  But along the way, we met your Grandpa with the little white dog again.  We apologized for bothering their place, but he said, “Oh no, not at all, come on down and see my farm.”  So we turned around again and learned more about what was going on back here—we had no idea.  Who knew there were folks still farming out here?”

So turn off the TV, kick up your heels, and shake off those winter-time blues with folks who are just as shut inside with this cold and wind as you.  Maybe you don’t know them yet, and maybe you do, but being neighborly certainly doesn’t hurt one’s spirits during the dark time of year.  We can each create greater cheer together as we muster on until the warming days of spring.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

The Truth about Food Miles

A farmer asks a small child, “Where does milk come from?”  The child responds, honestly enough, “From the store.”

It’s hard to blame the child, who has probably never stepped foot into a dairy barn or seen the milk from an ample udder stream into the pail all frothy and warm.  But the question of where food comes from is still just as relevant to the learning of that child as it is for each of us today.  That educational process can be both enlightening and disturbing.

In the child’s perception, the movement of milk is from the grocery store to Mom’s refrigerator.  But before it reached the grocery store, it spend time with a distributor, which received the product from the processing facility, which pasteurized, homogenized, and bottled the milk that was shipped in from a variety of dairy farms.  All of this moving around of food from one place to another tallies up to what is called “food miles.”

On our farm, it could be called “food yards” because very little has to travel far from field to kitchen to plate, but this is an exceptional situation.  Tropical fruits, out-of-season vegetables, or farm-raised meats might be shipped in from Chile, New Zealand, or China.  Sometimes local growers find that their market is in a distant city rather than in their hometown.  At other times, companies find that fewer regulations make it more economical to fly American grown apples to South Africa to be waxed and then fly them back to be sold at American supermarkets.  Economics drives these decisions—cheaper labor, subsidized fossil fuels, and even subsidized agricultural practices swaying decisions. 

A study published through www.postcarbon.org cites statistics illustrating that 15% of US energy is spent on feeding Americans, which includes growing, shipping, displaying, and preparing.  Pair this with the fact that nearly 50% of all the food that is grown in this country is wasted, and the environmental impact is quite disconcerting.   Most of the wasted food comes from the methods of mass-production.  Not everything matured in the field at the same time, so part of the crop was lost during mechanized harvesting.  Not all the tomatoes or apples were the same size, so they did not crate up evenly and were discarded.  Produce rotted during shipment or in a warehouse.  Half of the lettuce had to be thrown away by the restaurant because it was too old or unfit to serve.  I know because I have received those frantic calls from chefs when the box of green beans from their commercial purveyor arrives white and fuzzy.

Processed foods or foods with a high fat or high sugar content are the greatest offenders in the food mile problem.  A recent study in Sweden quoted on www.thedailygreen.org traced the components of a traditional Swedish breakfast—apple, bread, butter, cheese, coffee, cream, orange juice, and sugar.  When combining all the miles traveled by each breakfast component, it was startling for the researchers to discover that this breakfast had trekked 24,901 miles, approximately the circumference of the earth!

In America, the traditional quote for food miles (be it for a steak, a tomato, or a cake) is 1,500 miles.  This is in accordance with a study conducted in Chicago.  More recently, the study was similarly repeated and found that the number had jumped to 2,500 miles.  This figure is for an individual product, not even a whole meal!  The trip from the grocery store to your home is but one small piece of your food’s story.  Find yourself a local farmer and cut out most of those miles—the farmer and the environment will thank you!

So, in light of these alarming statistics, I tried my own food mile experiment, focusing on local.  Try it and see what you discover!  Be empowered to know where your food comes from.  In the meantime, you’ll enjoy this delicious recipe.

French Bistro Frisee Salad

1 head frisee endive (from our aquaponics greenhouse, 1/100th of a mile)

2 Tbs. olive oil (4,300 miles from Italy to New York distributor, then another 1,430 miles)

2 tsp. red wine vinegar (Same Italy number as above, plus 1,400 miles from New Jersey plant)

1 shallot (from our garden, 1/10th of a mile)

½ to 1 tsp. Dijon mustard (at least 2,330 miles from California distributer, miles for individual sub ingredients unknown)

Salt and Pepper (620 miles from the packing company)

2 slices bacon (from our pigs, to the butcher and back, 75 miles)

2 to 4 farm fresh eggs, one per person (from our chickens, 1/10th of a mile)

Tear or cut endive into bite-sized pieces.  In a small bowl, mix oil, vinegar, shallot, and mustard.  Add salt and pepper to taste.  Set dressing aside.  Fry the bacon in a skillet over medium heat until brown and crispy (about 5 minutes).  Set aside on paper towel to cool.

Simmer a medium-sized pot or deep skillet of water to poach the eggs.  A tiny scoash of vinegar helps hold the egg together.  Crack eggs into simmering water (don’t let it get to a rolling boil) and poach until desired doneness.  Meanwhile, toss endive in dressing until evenly coated.  Plate up endive, crumble bacon over it, and top with poached eggs.  Serve immediately.

***

For the food mile calculation, the bulk of ingredients were sourced locally (frisee endive, shallot, bacon, and eggs), with a total of 75.21 miles, most of which went to the butcher for the pig.  Considering that this makes approximately 99% of the dish, this is an exciting achievement!  For this category, the average food mile for each item is 18.8.

Consider these same items purchased from the grocery store in town (20 miles away from my home, so that will add 80 miles to the figure).  The eggs could be from a caged egg factory in Nebraska (509 miles), the pigs from a confinement feeding operation in Iowa (340 miles), the endive from a mono-cropped farm in California (2,165 miles), and the shallots from a field in Ohio (863 miles).  That comes to a total of 3,957 miles for the meal or 989.25 miles per item.  That is one exhausted endive!  By choosing local, I saved 3,881.79 food miles.  The average tractor-trailer uses a gallon of fuel every 5 to 7 miles, so theoretically that would be the equivalent of 647 gallons of diesel.

The tricky part comes with the remaining 1% of the meal.  For the accent items (olive oil, red wine vinegar, salt, pepper, and Dijon mustard), my score was around 14,380 miles—a good portion of which went to Italian imports.  Understandably, it would take quite a few batches of this recipe to use a full bottle of red wine vinegar or a package of pepper, compared with a whole head of endive or a third of a carton of eggs.  While it is unlikely I’ll be growing my own olives on the farm, this meal is still significantly greener than the Swedish breakfast. 

Even though my food mile count is not perfect, I am choosing to make a difference by eating foods close to home.  As we all learn more about our environmental impact and make changes in our daily habits towards smaller carbon footprints, together we can begin meaningful change on a greater scale.  Vote with your fork.  Vote local.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

Never and Idle Hand

Being asked the question, “How do you have time to do all these things?!” is not an uncommon occurrence on our farm.  From livestock to gardens, farmer’s market to making gelato, balancing the many layers of endeavors at North Star Homestead can be an adventure in itself.

“But when do you have time for making art?” they ask, noticing the busy lunch hour, the coming and goings of summer interns, and the rigors of growing produce and fresh fish year-round.  “Do you ever sleep?”

In the summer I would laugh and reply, “That’s what winter is for,” pick up the dishes and offer descriptions of the day’s desserts.  For generations, winter on the farmstead has been the time for mending, planning, and all those projects that just don’t fit into the hectic summer schedule.

In the days of the one-room school houses, school sessions were originally in winter and summer, allowing students to help on the farm during the rigorous spring plantings and autumn harvest seasons.  On our farm, the time to “catch a little breath” doesn’t start until November, when the ground freezes solid and there is no more to be done for the gardens until spring.  The animals are snug in their winter quarters, and most of the area summer residents have headed to warmer climates.

But in true thrifty farm tradition, winter does not become a time to languish sleepily in front of the fire all day.  Heavens, there are so many things to do!  So many skills we love to use that we simply can’t make time for in the summer.  Yes, there still is the mending and the planning and pouring over the seed catalogue, but the luxury of the slow season allows waiting creativity to curl out of hiding and find expression in a variety of projects, whether it is working on one of my tapestries, crocheting a hat, knitting a sweater, or finishing a quilt.

The work of women’s hands to create functional form (clothing) out of string (and, likewise, string out of fluff) is an ancient tradition stretching back roughly 20,000 years.  Pick-it-up, put-it-down projects that did not endanger children naturally leant themselves to women’s occupations, including spinning, weaving, and sewing.  Laura Ingalls Wilder tells of her mother working on patchwork quilts during long winter nights, while her father played beloved folk tunes on the violin.  Not only were these quilts functional but they also held their own aesthetic appeal.

Working on fiber-related projects in the winter is also a great time for socializing in a season when ice, snow, and freezing temperatures can keep us cooped up in our homes.  Quilting B’s were once an excellent way to bring women (and sometimes men) together for a meaningful project embroidered with friendly discussion.  Today, knitting groups often serve a similar purpose, bringing friends together over clicking needles—attendants helping each other troubleshoot difficult patterns or learn a new stitch.

Sometimes the demands of winter, however, can push against the yearnings for time with a crochet hook or embroidery needle.  The bag of yarn may nestle in the closet for years, piled high with “I’ll get to that later.”  Making community time each week for folks to get together and dust off those projects is one way to reconnect with the ancient rhythms of our agrarian past.  To facilitate this, at Farmstead Creamery & Café we’ll be staying open late on Thursdays, from 5:00 pm to 8:00 pm, for “Fiber Nights.”  Feel free to bring your knitting, crocheting, weaving, spinning, tatting, quilting, sewing, or any type of fiber-related handwork you enjoy.  Come when it works for you, share stories with friends, and enjoy having time to do what you love.

“When you do what you love, you can do a lot of it,” is one of my mantras when faced with the ever-present question of how we do all that we do on the farm.  But doing it all doesn’t necessarily mean doing it all at once.  It reminds me of a conversation at Goddard College, in Vermont, where I did my graduate studies in interdisciplinary arts.

We were discussing the meaning of “rigor.”  Some students and a few advisors were vehement that rigor was distinctly tied into daily practice.  If one was not working on a tapestry loom every day, then hers was not a rigorous weaving practice.  My argument was different, and I based it on the lived experience of farming.  Yes, rigor does involve a concerted effort and a dedication of considerable time over a prolonged period, but it doesn’t need to be each and every day.

For instance, maple syruping is a rigorous pursuit.  It takes concerted effort—trudging into the woods with taps and buckets, trudging out with pails of sap, boiling for hours, and finally bottling with care.  It also takes considerable time over a prolonged period (if it’s a good season, especially).  But I can’t make maple syrup in October, even if I wanted too.  It has its season, just as one’s art practice can.   Attempting to syrup out of season would be about as productive as hosting a quilting intensive in the middle of lambing time.  To everything there is a season.

There is something rhythmic and relaxing to drawing weft through warp or looping a stitch one row at a time that is in harmony with the quiet of wintertime.  It leaves the mind open to reflection or peaceful meditation.  Working with fibers is part of the magic of creating something from almost nothing—a comfy sweater from a ball of yarn—which is not unlike the magic of agricultural life—a thriving tomato plant from a tiny seed or a lamb born from its attendant mother.  Each is uniquely creative, and each is valued on the homestead.

Maybe it’s been a long time since you last made a scarf for a friend, or perhaps you are in the midst of finishing an afghan—either way, I hope this winter will bring you joy through relaxing, creative work.  Maybe it’s time to pick up something new and learn a craft that has been close to the hearthside for many ages.  It’s better than sitting with idle hands, waiting for the snow to melt (or fall).  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

In Search of Light

We are seekers of light.  From the ancient days of setting bonfires atop hills in the darkness of winter to the contemporary fashion of LED Christmas lights turning humble homes into nocturnal gingerbread illuminations, the lure of light in dark times has never faded.  Specialists encourage synthetic daylight lamps on our desks to brighten mid-winter moods, while others simply move away during the winter in search of sun and warmth.

A winter exodus is often not an option for farmers, especially those who raise animals, so we must satisfy our need for light through other means.  There’s the good, old-fashioned book by the comforting glow of the wood stove as a place to start or the tradition of leaving all the holiday lighting up until the end of January to prolong the enjoyment.  There is something about the flickering embers of a fire that connects us with the ancestors or the colorful glint of illuminated home decorations that brings back magical memories for this time of year.

While humans are creatures of light by psychological preference, plants depend on light at a much more visceral level.  As the daylight slackened past the equinox, leafy crops in our aquaponic system (a specialized greenhouse where crops grow year-round, powered by nutrient rich water from our tilapia fish) began growing sluggishly, if at all.  It was something of an “I give up!” in the plant world, as most of their outdoor compatriots either succumbed to the cold or retreated to the root level with hopes for a new start in the spring.  In order for our indoor vegetable friends to have a chance, it was time to order grow lights.

We had hoped to be able to take advantage of new LED technology for grow lights, but this alternative was frightfully cost inhibitive compared with traditional models—it takes a massive pack of little lights to emit enough spectrum to stimulate plant growth.  The traditional models waste some energy as heat, but since we would only be using the lights in the wintertime, when the greenhouse required auxiliary heat if the sun was not shining, this could prove a bonus rather than a problem.  To best utilize this new resource, we added a timer and light-sensing system that would only turn on the grow lights when not enough sunlight was present to mimic day lengths similar to equinox levels.

Each light services an eight-by-eight foot region, so calculations showed that we would need 10 lights, which arrived through our trusty delivery driver who must often wonder what sort of odd bit of equipment we have ordered this time!  It was also tricky installing the lights because they had to be hung over the grow beds, which were already full of plants!  But tricky or not, the lights were up and running before Christmas.  The first time all 10 were turned on for inspection, the shine was surprisingly intense. 

“You could start a tanning spa in here,” Dave our electrician laughed.  “Might make more money than with lettuce.”

That first evening was filled with a misty fog, sending the warm, yellowish glow emanating from the greenhouse up into a dome of light above the trees.  Surely, the neighbors must be wondering what form of strange spacecraft has landed at that three-crazy-ladies’ farm.  What on earth are they up to now?

Jon, our contractor, was driving home that night.  As he made his way down Moose Lake Road, he noticed the glowing dome of yellowish light coming from the farm.  “I thought for sure the greenhouse was on fire!” he laughed with us after pulling up to the house to chat.  “I came around the corner in a great hurry and went, oh, well thank goodness.  Looks like Dave got the lights working.”

The plants were the happiest participants of all.  Within days, the Napa cabbages began to double in size, while the lettuces perked up their growth in response to the added day length.  As seekers of light, these leafy greens and fresh herbs rejoiced at the bounty of energy and have been filling our display cooler and many a salad plate since.

Other appreciators of supplemental light in wintertime are the chickens.  While in the summertime we raise chickens for the table as well as for the egg basket, the laying hens are the only chickens that overwinter on our farm.  This perky crew of Buff Orpingtons, Silver Laced Wyandottes, colored egg-laying Aruacanas, and feather-footed Light Brahmas transition from their summer quarters of mobile pasturing structures to the barnyard broodering coops or greenhouses.  Here, they are protected from the winds and nearby electricity can power heated water buckets.

But the hens, like the lettuce plants, stop producing during the winter months if left to nature’s allotment of sunlight.  Hens would spend more time sleeping and less time making your breakfast.  Chickens, like people, have a structure in their brain called the pineal body, which is stimulated by sunlight.  Take the sunlight away, and we naturally become sleepy.  In pioneer days, when lamp oil or candles were expensive, farmers woke with the sunrise and often retired to bed soon after sunset.

It does not require full spectrum sunlight—as needed by the plants—to fool the pineal body in humans or birds, however.  Simply adding more light can keep us and hens going long into the night…though not enough dark time and rest can leave both of us cranky and dissatisfied.  Adding supplemental light to chicken coops (in tandem with facing coop windows in a southerly bank to catch the most daylight) has long been known to aid winter laying.  Mix this with hearty heavy breed chickens, with plenty of bulk and thick feathering, as well as nutritional boosts like chopped liver, pork suet, kitchen scraps, or smashed pumpkins to replace those long-missed insects and green grass, and the ladies rebound from their autumn molt with vigor.

Tending the hens or the lettuce in the evening also gives me a boost of superficial sunshine, a glimpse of healthy, green growth, and a surrounding of contented, clucking hens.  We seekers of light find ways to make the most of winter, even with a bit of electrical foolery, to keep going through these long nights.  But as we embark into January, we know that the days are beginning to lengthen, if only by a minute or two each day.  Still, there is hope that spring will come again, with sunlight, warmth, and a new season of growth.  Savor those little moments, for each moment is all we ever have.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

New Year's Resolution

Almost everyone takes a moment at this time of year to commit themselves to personal improvement in the coming 12-month.  Many of the more traditional commitments are well known—losing weight, exercising more, quitting smoking, or spending more time with loved ones.  And if any of these are your goals, by all means go for them!  They are part of a cultural heritage that reaches back to the ancient Babylonians, who annually renewed vows to their gods that they would return borrowed items to their neighbors and pay off debts in the New Year.  During the Great Depression, statistics relate that about 25% of American residents made a New Year’s resolution, in 2000 that number was approximately 40%.

Yet, as I look outside across the snow-encrusted barnyard, I cannot help but muse over how a quintessential agrarian New Year’s resolution might appear.  Winter is an apt time for imaginative play, so enjoy the detour.

An Agrarian’s New Year’s Resolution

Dear New Year:

I resolve to finish most (well, at least many) of those projects I’ve always been meaning to get back to.  It’s not that I’m lazy…it’s just that there are so many of them!  To make an entire list would rival Santa Clause’s wishes from children, so instead I’ll focus on a particular project.

I resolve to finish stringing up the hog fences for summer paddocks.  I know I didn’t get it all the way finished, but then the ground froze, and I couldn’t dig any more post holes.  Come to think of it, that’s not quite accurate.  I couldn’t dig any more post holes because the auger attachment for my tractor’s three-point hitch broke off its tip, so there was no digging any further at that point.  …Well, that’s not really the end of the story, either New Year, because I did try to dig a few more by hand, which bent the post-hole digger’s blades.  But at least we got by.

So maybe my resolution really is to fix the post-hole auger.  Only, it’s not mine…it’s the  neighbor’s.  So, yes, it really should get fixed, which probably means that I need to take it over to my other neighbor who has a machine shop and welding gear and…  But wait, his shop is currently full because they’re rebuilding the engine on my tractor, which broke down this fall.  So I don’t want to slow that down because it’s our only tractor with a scoop on the front, and…

This is getting a long ways away from the pig pen.  Maybe I need a different New Year’s resolution.

Ok, how about this.  I resolve to have fewer weeds in my garden this year.  Yes, I know, we got off to a very good start this last year, but by August things were getting a bit ahead of themselves and…well…there’s still patches I didn’t get ripped out before the ground froze solid.  So, I’m sorry New Year, I’m not planning to go out there with charcoal and thaw things out just to weed quite yet, so we’ll get back to that in the spring.  I’m sure the weeds will still be patiently waiting for me.

The only problem with that, New Year, is that I have the early symptoms of carpal tunnel syndrome, which makes weeding and other forms of pulling, pinching, and ripping at times very painful.  So, what I really need is more folks around to help me get that job done instead of do more of it myself and consequently get myself checked into surgery sooner than I’d like.

So, New Year, maybe my resolution in this regard really is that I need to work harder at finding more interns to help us out on the farm this summer.  Eager, friendly, dedicated, and hard-working young folks who want to mentor in the methods and theory of sustainable agriculture.  New Year, if you know anyone like that, send them my way!

Ok, ok, ok, maybe I do need a better New Year’s resolution than that.  Maybe I need to look at the real root of the problem behind the last two ideas, a good, hard, honest look.

How about this—I really need to stop being so lazy.  Think of the time I’m wasting!  This getting up at 4:00 in the morning is silliness, what with milking and all.  If I got up at 3:00 instead, I’d have another whole hour to get things done!  Aha, that’s it, that’s my new resolution!

Sincerely,

Your Humble Steward

***

Maybe you’re hoping to clean out the garage, get a new roof on the shed, bring in more firewood for wintertime, or just learn how to say thank you more often—whatever your hopes for the coming year, I wish you all the best of success.  Take each day at a time, as a new gift, and find the good that lies in each opportunity.  Maybe fixing the post-hole auger is a moment to learn a few finer points to soldering and sharpening tools.  Maybe finding more folks to help out on the farm is a chance to engender learning opportunities that expand greater appreciation for the efforts behind growing and raising food.  And maybe getting up a little earlier to experience the summer sunrise will inspire our awe of the elegant beauty of nature.

As you ponder your New Year’s Resolution, light a candle in hope for the coming 12-month, make a wish for peace and contentment, and give thanks for the precious gifts we already share with one another.  A Happy New Year to you!  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

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A Fireside Christmas

There is no other time of year that is quite like Christmas.  The family gathers from across the country to sit around the farm table, the stockings are hung with care, and children’s hearts are filled with the wonder of the season.  Saint Nicholas is coming, and soon there will be cookies, hot cider, and roast turkey to share.  The old board games are brought out of the closet, and everyone laughs over differences in opinion on the rules governing card games that are dusted off for the gathering.  There’s firewood to split, winding trails to snowshoe, hills to sled, and fresh balsam wreaths to make—let alone the harvesting of the Christmas tree.

I can remember one Christmas, which was heavily snowed, trudging along the edge of the field, where our house now stands, in search of the perfect little Charlie Brown Christmas tree (it was our family’s principle to take a tree that was too crowded so its cousins could grow healthy and strong).  The snow was so deep—and I was so small—that it seemed we would hardly make it back to the farmhouse at all, wading bravely with the little handsaw gripped in my purple mitten.  It had grown quite dark, but Grandpa pointed up to the sky in the East.

“Look,” he urged.  “What is that?”  There was a large, round glow just coming over the barren tree limbs across the creek.

“Is it a house light or a town?” Kara and I ventured.  It glowed something like the barnyard light, only much bigger and brighter.

“No, it’s the moon,” Grandpa corrected.  And sure enough, as we brought the snow-encrusted pine tree home, the full moon rose up into the sky to light our way—sharing a bit of Christmas magic by casting every snowdrift into mounds of crystalline shimmers.  A Great Horned owl hooted some distance off, reminding us that nature was not completely asleep.

For me, Christmas memories are always wrapped up within the green and red package of the homestead and much of that revolves around the large, fieldstone fireplace.  In the early days, before my grandparents bought the farm from the original homesteaders, the only heat source came from a set of wood stoves that connected to a central, brick chimney that poked its snout out through the middle of the roof.  The largest stove had sat between the living room and dining room, and grates in the ceiling let a little heat up to the bedrooms on the floor above.  By the time the farm was sold, the wood stoves had been replaced by an oil-burning furnace.

But Mom remembers as a young girl wanting to have a fireplace.  She even gave Grandpa one of those popcorn popping pans with a long handle that is held over an open fire as a Christmas gift.  As the popcorn kernels heat up, you shake the contraption to keep them stirred and evenly heated until they stop popping and there is hot, yummy puff with a little smoky smell as an extra perk.  Surely, this would drop a hint!

And perhaps it did because soon construction was underway to build a fieldstone chimney on the south face of the living room.  Whole, heavy, authentic local stone (most of it likely hauled from the fields) were collected by two area Norwegian bachelors who had a special corner on the area market for fieldstone fireplaces.  And, after a few initial mishaps and a good bit of grunting, the farmhouse was transformed by the sound of the crackle and hiss of an open fire, with a ledge to sit upon in front and rock shelves for mantle space.

This is where my sister and I perched cradling mugs of frothy hot chocolate after a day of sledding or dangled our hand-knit stockings in hopes of an overnight gift visit.  We knew there would be oranges, puzzles to share with family, Grandma’s Dickens village to set up on the porch amidst carefully wrapped gifts, and lots of old family stories and remembrances.

Beside the fieldstone hearthside was an excellent place to set up card tables for a rousing game of Sorry!, Backgammon, Clue, or Pictionary.  But it was equally a peaceful place to snuggle up with one of the dogs and read a book or watch the snow drift lazily from the sky outside.  After three days of toasty fires, the stones above the hearth grew warm to the touch and resonated their own comforting, radiant heat.  The fireplace might dwarf the room but it certainly didn’t dwarf the layers of memories that were made by its side.

Our strongest memories come from smells, and Christmas is full of memorable fragrances, in part because it is equally full of good food!  It has been our family’s tradition to explore a different ethnic theme for Christmas Eve.  One time we had Mexican fare with corn husk-wrapped tamales, another featured a Mediterranean theme with lasagna Napoletana, and this year we plan for a Swedish twist with meatballs and Yulekaka.  In the mornings, there were farm-fresh eggs, Danish cringle sent by those who could not make it to the farm for the holiday, and succulent citrus.  The spicy tang of mulled cider, the heady richness of dipping chocolate, or the sharp invitation of almond extract are somehow inseparable with Christmastime on our farm.  Take some time this week to remember fond Christmas’s past or build new memories with loved ones over a bowl of cookie dough or your own over-the-fire popcorn popper.

As this year comes to a close, we think on its many gifts amidst the trials and learning points.  One of the best gifts of all is to give of one’s time to family, to friends, and to community—building fond memories by the hearthside.  Wishing for you and yours a blessed Christmas, with hopes for a healthy and satisfying New Year.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

Cattle on the Homestead

In a way, it’s inevitable.  When someone learns that I live and work on a farm, the first question is, “So, how many cows do you have?”  Or, “You guys have horses?”  These domestic animals have been an integral part of family farms for hundreds (if not thousands) of years, and for many it is hard to imagine a barn without cows or a pasture without horses.  Ours is a homestead with antique structures, run by small women in a situation and environment that is best suited for livestock the size of sheep, pigs, and poultry.  Back in the 1920’s, the farm did have a herd of Jersey cows, but judging by the distance between the historic stanchions and the gutter in the floor, those animals would have been about the size of a modern Dexter cow in comparison with the contemporary Jersey breed.

Yet the inseparability of farms and cattle is clear to many agrarians who tend the land and their animals today.  In Wisconsin, the most common association is with milking stock, but just as vital is the care and raising of beef cattle.  Tweed and Melanie Shuman of Shuman Cattle Company, who live just outside Hayward, Wisconsin, are the present caretakers of the family farm Tweed’s grandfather purchased in 1956.  For the Shumans, horses and cattle are their passion.

“I might be an RN during the day,” Tweed related with a knowing smile and twinkle in his dark eyes, “But really, I’m a cowboy at heart.” 

The family (which just recently bore its first member of the fifth generation of farmers) works closely with their four quarter horses and English Shepherd working dog Zoe to move and maintain the 150-head Red Angus cattle herd.  The Shumans take pride in the high quality of their genetic line, and their bulls are prized by breeders across the nation.

“So often,” Tweed frowns a moment, balancing words, “Everyone wants the black ones.  But really, the red calves are much rarer, and once you take the hide off, it’s the same animal underneath.”

“And in the black strains, you can hide other genetics, like Holstein,” Melanie adds.  “You can’t do that with the red line.  It’s a much truer strain.”

Angus cattle were first developed from a variety of short and stocky breeds living in Northeastern Scotland, along with strains introduced by the Viking invasions of the Early Middle Ages.  By the 1700’s, selective breeding methods in Scotland began producing hearty, well muscled, poled (hornless) cattle in black and brown (known as “red”) coloration.  Hugh Watson, of Keillor Scotland, is considered the father of the modern Aberdeen Angus breed, beginning in 1808 when his father bequeathed his best cows and a bull to help his son set up in farming.  By the 1880’s, members of this Angus line had cross the Atlantic to call America home.

While black is a predominating color in Angus cattle, the red color is a recessive gene.  Breed reds to reds, and the color stays true.  These beautiful animals stand nobly in the field, their coats shining, their ears and tails twitching alertly.  They sail as rusty-colored ships through the tall grass of the pasture or rest contentedly beneath the tall pines on the edge of the fields.

“Transitioning to all grass-based practices has been a priority for us for the past couple of years.”  Tweed smiles as he thinks on his prized herd waiting for the spring grass to grow again.  “Grain prices are getting very tough, and we want to do what’s right for the land and the animals.  We’re also growing more conscious of our environmental impact, and we want this farm to be here for our children, and grandchildren, and great-grandchildren.  It’s all about doing the right thing, being stewards of the land, and being able to live the lifestyle that we care about and passing that onto the next generation.”

“I’d love to someday have a bed and breakfast at the farm,” Melanie muses.  “Of course, that’s my project, but it would be great to give people an experience of what it’s like on a farm.  So many people today are disconnected from their food source.  They don’t know where it came from or who raised it—how it was raised.  All that is important.”

The Shumans have attended many of the same conferences as my sister (the sheep expert in the family), learning more about new methods in rotational grazing to optimize the relationship between livestock and the landscape.  Changing long-running methods on a farm is never easy, but the Shumans have made a special effort to transition their livestock to grass-fed, pastured lifestyles, and already they can see a difference.

Just this week, the Shumans brought in the first coolers full of cuts of meat from a young grass-fed steers for us to retail at Farmstead Creamery & Café.  Their pride in a job well accomplished with livestock that is so close to their souls shone as they taught us the use and style of each cut and talked prices.

“We’re not in this to get rich,” Tweed nods, his well-loved cowboy hat tipping as well.  “That’s not why people go into farming.  We care about raising good, healthy animals, without the use of hormones or antibiotics, and offering people good, wholesome products they can trust.”

There is something truly magical about the interrelationship of humans and animals, working animals (horses and working dogs) and stock, and of herdsmen and women with their watchful eyes doing their best for the land and their livestock.  This is where I want my food to come from—not from a feedlot where soon it will be illegal to document the conditions with photographs or video; not from a confinement feeding operation where the animals never get to run through the field or sniff at a fresh spring wind; not from the floor of a plant where conditions are so horrid that worker are losing parts of their own bodies to wayward knives and unprotected machinery.

I want my food to be raised on the family farm, like Tweed and Melanie’s or my own, where the pigs get to root in the earth and the cattle roam contentedly in the field.  Don’t tell me that some recent study found that the vitamins in organic lettuce are the same as commercially produced, non-organic specimens.  The vitamins are only a tiny piece of the holistic picture of growing and raising food.  Instead, ask this:  who are the farmers, and what are their lives like?; what is the health of the land that supported this food, and how well is it being cared for?; how sustainable is the system that raised this food, and how far did it have to travel to reach my table? 

In the face of self-protecting agribusiness statistics, questions like these help us re-ground in what really matters when it comes to our food.  It is about knowing your farmer, learning their story, and reclaiming your freedom of choice.  The efforts of small-scale, family farmers like the Shumans and their beautiful Red Angus herd are part of what really matters—keeping the cattle on the homestead, with care, compassion, and sustainably minded stewardship.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

First Snow

There is something magical about the first snow of winter.  The grays and browns of November disappear beneath a blanket of clean, white, freshness.  The late autumn rains have been transformed into tiny, lacy crystals that fall in soft heaps about the farmhouse, catching on tree limbs and rooftops as they make their lazy dance from the clouded skies.  The earth looks refreshed, the nights are brightened by the added gleam, and the morning’s frosty crystals clinging to every surface sparkle like precious stones.

The first snows are welcomed on the farm, covering fall’s muddy season and insulating perennial crops.  The snow also helps to hold down exposed topsoil against fierce wintry winds.  I can remember one Christmas years back when there was very little snow.  A farmer down the road had plowed his fields late in autumn, and the land lay bereft of any cover.  Blown by strong winds, some of that topsoil spread over our own fields and yard.  The incident is still known in our family as “The Brown Christmas.”

This year, the Thanksgiving snow pounced upon us.  We were out in the farmyard all day, cleaning barns, sorting sheep, and mulching asparagus beds.  The warm weather was prime opportunity to squeeze in as many of the last-minute autumn projects as possible before winter settled in.  But come evening, the winds changed directions and began to blow cold, bringing first sleet and then snow.

However, there was one project we hadn’t been able to finish that day.  While the chickens and turkeys had been moved into winter quarters earlier, the ducks were still in their mobile unit on the edge of the field.  By morning, they were fairly snowed in, and we trudged out to rescue them, bundled up in Carharts, scarves, and insulated gloves.  The white Pekin ducks were huddled, snug in a blanket of downy feathers and quite unappreciative of our heroic efforts in the biting wind and driving snow.  As they quacked and wriggled, we tucked a duck under each arm and trudged off to the barn, where a safe pen full of fluffy hay awaited them, corralled by wooden pallets.  As soon as the first two ducks were released into the pen, they immediately stuck their long necks through the pallets, hoping to return to their friends in the snow.  But they needn’t have fussed because those ducky friends were coming soon, one armload at a time, until all were secure and warm in their new winter home.

After this parade of quacking, we hurried back to open the Creamery in time for the morning’s first clients.  Still a little out of breath and scrambling to ready the coffee, I apologized for not being as ready as usual.

“Were you out playing in the snow?” the client asked, chuckling.

“No, well, actually I was carrying ducks.”

The story then unfolded with much mirth at the thought of ungrateful ducks amidst a snowdrift being rescued by hearty farmers.

Snowdrifts often carry their own stories.  At least on our farm, they seem to appear in more or less the same places each year—right in front of the garage doors or along the road by the north field, for example.  While this can become irksome for the shovel-wielding adult, such piles of snow are play havens for children—especially when they are enhanced by the efforts of the snow plow.

I was eleven, and Kara was eight, when our family spent a year in Arizona.  Down in the Phoenix valley, there was hardly any sense of autumn, and Christmas lights on the saguaro cactus just did not compared with winters in the North.  So when we took the long trek back to the farm for the holidays, the snow seemed piled even higher than usual. Perhaps it was, or perhaps our imaginations embroidered our perceptions.  Either way, those great piles of snow were irresistible!

Mother had always warned us to be careful when digging tunnels into the snow-banks.  There was no digging at all, of course, when the snow plow was at work.  And there were precautions against chipping too far into the walls, making them thin and causing the top to collapse and bury us alive!  But while it mitigated our efforts, such advice did not deter the eagerness with which we attacked those snow piles with large spoons or small shovels, hacking and chipping, pushing the remnants out and away from the hole until our suits and mittens were sopping wet.

Such hard work calls for a good mug of cocoa and time to sit by the warm wood fire on the fieldstone hearth.  Beyond the expansive snow forts, there were snow angels to make if it was soft and powdery, or we could trounce big words one letter at a time into the snow, hoping they could be seen by the small aircraft that sometimes flew overhead.  But if the snow was soft and sticky, the yard would soon be adorned with slithery snow dragons, imposing snow lions, or handsome snowmen with their accompanying snow dogs.  And, of course, there was sledding!

As one grows older, sometimes the snow can become wearisome.  An incident still fresh in my mind occurred last winter, when we were building the aquaponics greenhouse.  The great metal rafters reached high into the sky, and we had recently finished the polycarbonate side walls and end panels.  We were hoping to have the double-plastic roof in place, but winds had delayed that project, when it snowed.  It was more than a little snow, wet, and heavy.  After five hours straight of shoveling out the inside of the greenhouse, we were ready for that roof to go up!

But when the first snows of November come, I am always touched by the magical beauty and transformative nature of this crystallized water.  There is a certain hush when it snows those large, lacy flakes.  Looking out the window is like looking out from the inside of those shakable balls full of white flakes.  The sun peaks from behind the clouds, and all is turned to shimmering patterns of light.  All this has a way of bringing out the wonder of the inner child, the little voice inside that still has the urge to write big words in the snow or plop down and leave an angel in the whiteness.

Maybe that inner child will find you in these early snows this week.  Drive safely, laugh often, and fix a steaming cup of cocoa by the fireside.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

They Came from the East

On camels, bearing gifts?  Well, this is true in the first Christmas story, but for life on the homestead in Wisconsin’s Northwoods, the wintry gifts from the east are usually in the form of snow—in copious amounts.  Being able to read the weather through observation has been an important skill for farmers throughout the ages at any time of the year.

In the summer, our eyes watch the clouds to the west as they climb over the towering red pines behind the barn.  Puffy cumulus clouds (what Grandma calls “God’s sheep”) ho-hum by, hoping for enough warmth and moisture to grow into something grander.  The towering cumulonimbus, with its gargantuan anvil shape and lightening-illuminated bulges are the culprits of summertime scurrying to cover and bring the animals into the farm for safety.  I have spent my fare share of being outside in the worst of storms to save turkeys from drowning or greenhouse doors from being blown off their hinges.

But in wintertime, the storms come more subtly.  There might be little forewarning by a leading edge of high, wispy cirrus clouds (wintry skies are often filled with them, without too much meaning regarding storms), or the preceding flock of little cumulus collections.  There is no visible tower of nimbus-ness to warn of impending snow, and no rush of sudden wind from the west.  A light dusting or minor snowfall may be blown from this direction, but the real worry lies in the storms that that blow from the east.

Winter is full of mystery.  Sometimes, in the midst of chores on a cloudless, sunny morning, I’ll look up to see lacy, glittering flakes dancing down from nothing—literally “thin air.”  At other times, moisture-laden clouds will hover for days, dropping nothing.  My Uncle Jon, who is a naturalist, always says that he can tell the wintry weather by the size of the snowflakes.  Large, lacy flakes indicate that the snowfall will not last long, whereas tiny flakes suggest a greater likelihood of a longer snow and more accumulation.  This larger-is-less and littler-is-more theory is not unlike the farm saying about rain—if the chickens dash for the coop, it’s only a passing shower.  If the chickens stay out in it, it’s going to rain for a while.

What kind of snowfall and how much is no light matter for farmers.  Just a few winters ago, the snow fell so fast, deep, and heavy, that it collapsed barns in Minnesota.  The winds blew the drifting snow to the lea side of the barn, causing a great imbalance of weight on the roof.  Farmers raced in to try to save their cattle, but many were injured or lost, including some of the farmers.  One dairyman remembered the terrifying sound of the nails popping out of the rafters as the roof gave way.  Still others were lost from falling off roofs as they tried to remove the snow before structures collapsed.

The worst types of winter snows on farms are preceded by ice.  Sticking to every surface, it fills latches and freezes doors shut and creates a layer on which the snow can securely stick instead of sliding off.  It is the same type of weather that downs trees and power lines, making roads particularly hazardous.  Add to this a boisterous wind, and now there is lowered visibility and gathering drifts to complicate the situation.

But the chores still need to be done!  In pioneer days, ropes were tied from the house to the barn, so farmers could hang on as they made their way through blinding snow.  In Vermont, some farms solved the problem by connecting all the buildings together.  This way, in winter, there was no need to go outside at all!  The oldest methods for livestock housing in Scandinavia put the human living quarters right above those of the animals—conserving heat and need for care, as well as providing watchful eyes against cattle thieves.

Of course, years ago, the snows were quite spectacular compared to what we commonly experience today.  Grandpa remembers coming up to the farm in the 1960’s for hunting season.  He made the mistake of stepping off a trail and found himself swallowed in a snowbank.  After considerable struggling, Grandpa managed to rescue himself, but he never made that mistake again.  Other stories tell of tying brightly colored objects to the radio antennas of cars to alert other vehicles of approaching traffic at intersections—the snow was so high that it was difficult to see the actual car!

But why should the recipe for such heavy snowfalls come from easterly winds?  This is because the “backside” of winter storms hold the most moisture.  Just when it seems that all has passed, the snowload arrives.  Such a glut of frozen water crystals arrived during one of my March residencies at college in Vermont.  Grandma and Grandpa were helping hold down the farm, and they sent pictures of the two-and-a-half feet that had fallen overnight.  It took our friend Jon several hours of laboring with his snowplow to make a path back to the farm and our house.  We even had to shovel trails to the chicken coops, just to get through.  The snow slowly curled off the southern wing of the barn roof, like a tidal wave in extremely slow motion with little foamy ice formations at its tip.  The sight was both magical and alarming—I did not want to be standing beneath that ice wave when it finally broke free from the edge of the roof!  If you hear a rumble, run!!!

Today, as we prepare for the weekend’s threat of “winter weather alerts,” the beehives are snuggly wrapped beneath their insulation and tar paper, the last of the panels of hog fencing are drug into the shed, and the stashes of firewood are heartily restocked.  The shovels await, and the sleds still listing in the rafters dream of frosty piles that announce the transition from wheelbarrows to skids for hauling this and that across the barnyard. 

And as the storm approaches, our eyes and thoughts will be turned to the east, in expectation.  Is that a big snowflake or a little one?  Which way has the wind sock atop the barn turned?  How gray grows the afternoon sky?  It’s time to hunker down, stay warm, and make certain the animals are comfortable and well-fed before a long winter’s night.  It’s also a good time to sit by the fire with a good book or play music with friends and family.

As the snows settle in around us this winter, imagine the days when tunnels were carved in the drifts to access Main Street businesses or when country folks had to climb from their second story windows for a bit of fresh air.  Maybe someone in your family has memorable snowstorm stories—the day Mom made it to class only to find the campus was closed and hazard the long walk back home or the time the snow blew so hard no-one could open the back door onto the porch for days.  Winter is a wonderful time for such tales as well as for making new memories amidst the blustery winds from the east.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

A Good Pot of Soup

There is something to be said for the practice of using every part of the animal.  Native American tribes found value in pelts, bones, sinew, or feathers, as well as meat.  Historically, farmers have also been thrifty with harvested livestock—especially in the days when most small-scale husbandmen (and women) were primarily self sufficient.  A good way to extend this respectful and resourceful tradition lies right at our fingertips—in the kitchen.

I remember being horrified as a child to learn that some of my friends’ parents never saved the carcass of a roasted chicken.  Throw it all in the garbage!  No!  It seemed so wasteful.  Why not save it all and make soup!

Perhaps you already know the age-old story “Stone Soup,” but it is worth retelling this time of year.  A soldier coming home from war finds that no-one will give him food, under the excuse that everyone here is poor and has no food to spare.  Interestingly, this does not seem to surprise the fellow, who proceeds to build a goodly fire beneath a large pot in the middle of town.  He fills the cauldron with water and begins to heat it.  Curious, the townsfolk gather around the fire, wondering what the old soldier has in mind.  As they gossip and quibble behind his back, they see the fellow reach deep into his pockets and pull out a well-polished stone.

“What are you doing?” the village people ask him.

“I am going to make soup,” the soldier replies.  “This magic stone will help us.  Since no-one in this village has any food in their homes, we will make soup from a stone.” 

He ceremoniously places the stone into the water and makes a great show of smelling the steam from the pot.  “Already, the soup is beginning!” the soldier remarks.  “Now, if only we had some carrots…”

“We have carrots in our house!” a little village girl cries in excitement.

“Then bring us some,” the fellow replies, reassuringly, and the girls rushes off towards home.  In a moment, she returns with a hearty handful, scrubbed and ready.  These are added to the boiling pot and thoughtfully stirred.

“Ah yes,” says the soldier.  “Now, if only there were a few potatoes…”  And so on it goes as the villagers forget their differences and their poverty, and bit by bit the pot is filled with vegetables, pork bones, savory herbs and many wonderful things.  Then a feast is shared with all the villagers and everyone is warmed and glad.

When the soldier prepares to depart, the villagers ask if they might keep the magical stone that made such wonderful soup.  “Of course,” the soldier smiles.  “But you don’t need it anymore.  The magic is inside all of your to give and to share.  This is but an ordinary stone from the side of the road,” and he chuckles happily as we continues on his way home.

Today, the chicken (or turkey) carcass, with all the little scraps of meat and flavorful bones, or the remnants of a boned pork roast can serve as that magical stone to your own homemade soup.  There is nothing quite like a kitchen full of family, chopping onions and celery, carrots and potatoes for a sumptuous pot of soup, especially as the days grow chilly and chase us from the out-of-doors.

If this is your first time preparing a soup entirely from scratch (and are consciously trying to resist tossing the remnants of the beast into the rubbish bin), fear not.  The best place to start is with a good old-fashioned crock pot.  It would be hard to think of a traditionally-minded farm kitchen without one!  Break the carcass into manageable pieces and stuff them into the crock pot, including any uneaten wings or legs, but especially be sure to save the back and neck.  Add enough water to fill approximately two-thirds of the pot, then set it on low overnight. 

In the morning, turn off the crock pot and let it cool until the chicken is a temperature that is comfortable to handle.  Next comes the part our dogs love best.  With the waste basket handy, use a slotted spoon to remove all the chicken parts and place them into a separate bowl.  Then, with patience, use your fingers to separate bones from meat, returning any of the latter to the crock pot with the broth.  Discard the bones; they’ve already worked their magic.

This is where our two dogs come in when we make soup at home.  As soon as the lid from the crock pot is lifted, they materialize from any corner of the house—sitting patiently and staring with their enormous dark eyes, hoping for a bit of skin or a wayward tidbit to fall on the floor.  (No cooked bones for the dogs, though, because bones become brittle after heating and can splinter easily).  Even the house pets look forward to soup-making day on the farm!

Now you are ready to turn that meaty, infused broth into a beautiful homemade soup.  Here is a recipe we recently used at Farmstead Creamery & Café you can try:

Herbed Chicken and Barley Soup

2 hearty quarts of broth with chicken

1 Tbs. olive oil

2 stalks celery, chopped

Half a medium onion, chopped

2 carrots, chopped

1 leek, chopped (can substitute shallot or more onion)

½ cup pearl barley

Coarse black pepper, to taste

1 Tbs. chopped fresh thyme (1 tsp. dried)

1/4 cup chopped fresh parsley (5 tsp. dried)

2 Tbs. chopped fresh sweet marjoram (2 tsp. dried)

Heat olive oil in a large soup pot and sauté onions, celery, and leeks until soft.  Add carrots and herbs and continue to sauté.  Add remaining ingredients (chicken, broth, and barley) and return to a simmer.  Cook, stirring occasionally, until the barley is finished.  Serve steaming hot with your favorite bread or salad.  A little snow on the ground makes it all taste even better.

There is nothing quite like a good pot of chicken soup to remind one of the comforts of home, especially when the practice connects us with methods our grandmothers, or great-grandmothers knew quite well.  Here’s to a steaming bowl, beautiful snows, and fond memories.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

Giving Thanks

Over the river and through the woods

To Grandmother’s house we go

The horse knows the way to carry the sleigh

Through the bright and drifting snow-oh

Over the river and through the woods

Oh how the wind does blow

It stings the nose and bites the toes

As over the ground we go.

This traditional Thanksgiving-time song would be present in my mind as we made the five hour drive north to Grandma and Grandpa’s farm in the Big Woods when I was a little kid.  I’d watch the tree-lined miles slip by with my nose pressed up against the glass car window, steaming up the pane.  The farm was a magical place to come for Thanksgiving dinner, which it still is even now that I live here full time.

Coming down to the farm has, historically, been a memorable part of Thanksgiving traditions for many families.  Why else would there be all the fuss over the turkey, the stuffing, the gravy, the golden winter squash with caramelized drizzle, the mashed potatoes with melting butter, the custardy pumpkin pie with Grandma’s famous crust, or the ruby-red cranberry sauce?  These are all bountiful parts of late autumn’s harvest on the farm—lovingly raised and lovingly prepared by family for family.

We’ve all heard the stories of the “original” Thanksgiving dinner.  But however true or fabled this national story is, the Thanksgiving holiday we celebrate today was established by Abraham Lincoln at the end of the Civil War to give thanks for the preservation of the Union.  The reuniting of family (some of whom travel great distances) around the farm table is, in its own way, a celebration of the coming together of the disparate factions of our country.  If nothing else, at least we can be grateful for the harvest together.

And there is much to be grateful for this year.  In the Northland, the drought was not as severe as further downstate.  Our farm was spared any fires, tornadoes, or large hale.  We hope to have enough hay to get by.  The turkeys grew up healthy and vigorous, as did the lambs and piglets.  The garden is harvested and nearly all put to bed, and life is winding down towards its winter routines.  It’s a time for reflection on the growing season’s learning points, with plans beginning for the coming season’s preparations.

A good old fashioned agrarian Thanksgiving is not about football, or a parade, or a shopping frenzy—it is about giving the gift of time to each other.  Time to talk, share stories, and laugh; time to peel potatoes and pass the apple cider; and time to relax by the stone fireplace and read a book aloud or play a rousing game of Sorry or Backgammon.

There’s something about the smell of a traditional Thanksgiving dinner, made by hand with farm-fresh ingredients.  It is amazing how much more flavorful a turkey can be when it spent its life on grass and was never injected with oil and salt.  The aromas of the baking stuffing with bread, celery, and herbed pork sausage can drive an imaginative and hungry child nearly crazy with anticipation—but of course, the wait always makes the difference.

The commercial food system has taught us not to wait for food anymore, that having to wait for our meal is somehow bad.  Why peel those potatoes you dug out of your garden when you can mix them up right out of this box?  Why boil and mash those cranberries from your neighbor down the road when you can just plop it out of this can?  Why even bake the turkey when you can have this plastic-encased rotisserie chicken instead?  Well, folks, have any of those pre-processed items actually made you feel better than the home-grown variety?

There is a reason they don’t.  They may be easier, but they are not fulfilling.  In many folk cultures, it is considered unwise to allow someone in a bad mood to fix a meal.  This is because that unhappy energy is believe to be transmitted to the food, which will not be physically, socially, or mentally nourishing for the people who eat it.  Why were Mother’s cookies hot and gooey out of the oven always the best?  Because, besides being full of chocolate chips, they were packed full of motherly love.  While this idea is not easily proved by science, experience can speak for itself.  I would take a homegrown turkey prepared by my grandmother over a rotisserie chicken any day! 

That poor rotisserie chicken was raised on a factory farm, butchered by a series of machines, and shipped a long distance before being roasted in a commercial oven somewhere in corporate America.  This is the processed food reality that we live in.  The chicken might never have seen a person, let alone felt love or care.  Something is missing on the ingredient list that we all need—nurturing attention. 

Getting back to foods infused with nurturing attention means reaching back and embracing traditional agrarian meals prepared the old fashioned way.  Michael Pollan, the author of “Omnivore’s Dilemma” and “In Defense of Food,” says, “Don’t eat anything your great-grandmother wouldn’t recognize as food.”  This is certainly a great place to start when choosing what to eat.  I never did know my great grandmothers, but I suspect that they would have preferred their own garden, the local butcher shop, and the farmer’s market over the commercial food industry.

Small-scale, sustainably minded farmers have learned to focus their lifestyle on what really matters—doing the right thing for the land, their family, and their community.  And that is something to give thanks for this holiday.  Maybe you and your family can even take a moment this week to share your thanks with your farmer—they probably don’t hear it very often.

I don’t know what your Thanksgiving will be like this year, but I hope it is filled with the warmth, love, and care that surrounds the old farm dinner table.  I hope it is encircled by smiling friends and family, accompanied by the friendly waging tails of beloved pets.  Maybe you will even take a moment to go outside and enjoy this beautiful corner of earth we live upon.  And most of all, I hope that we shall all take this moment to give thanks, together.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 

Cutover Farms

Back when Wisconsin became the 30th state in the Union, its northern regions were the impenetrable Big Woods.  But once the horrible and bloody Civil War came to a close, scores of men who had been employed by the military were looking for something to do.  Some went West to fight in ongoing skirmishes with Native Americans, while others headed North to become Pinery Boys and Lumberjacks. 

Chicago had burnt to the ground, and timbers were needed to rebuild.  Towns all over where expanding into cities, industry was booming, and the towering White Pines were believed to be there for the taking.  The massive deforestation process left the land stark and barren, and it forever changed wildlife habitat and weather patterns for the region.

The timbering industry brought with it railroads, towns, mills, and saloons.  But the trees would not last forever.  Once an area was cleared, the camps moved on to new territory, leaving behind massive stumps in their wake.  Timber Barons no longer wanted this land, and much of it was granted or sold to immigration agencies.

When volunteering one summer for the Sawyer County Historical Society, I learned how these agencies tried to sell the cutover land.  Their target audience was farmers.  In the days before Photo Shop, the immigration agencies doctored black-and-white photographs of wheelbarrows stacked with monstrous potatoes or hay wagon loaded with gargantuan cabbages.  “Prime Farm Land,” they touted, “Seven Easy Steps for Pulling Out Stumps!”

But as new immigrant farmers soon discovered, there was nothing easy about pulling out those stumps.  The old farm saying, “Sometimes it’s easier to plow around the stumps” exists for a reason.  But most of those stumps came out—blasted by dynamite, dug with grubbing hoes, and ripped from the earth with teams of draft horses.  We still have some of the old boxes that held the dynamite used by the Fullingtons to clear the farm’s fields.

As late autumn has stripped the trees and shrubs of their leaves, you can still see the old torn-out stumps along the edge of the fields.  Most sprout healthy stands of silver birches.  Others stretch with gnarled, gray ridges alongside piles of stone that were cleared to ease the burden of farm machinery in the sandy soil.  These weathered remnants stand as sentinels to an era that once was but is long past.

Those first pioneering farmers came in the late 1800’s and early 1900’s.  E. P. Fullington, an elderly Civil War veteran originally from Vermont, came with his 20-year-old son Lloyd in 1906 to claim a piece of land along a tributary to Hay Creek.  Together, they pulled stumps, built the barn and log cabin, and gradually added more acreage to the homestead.  In 1968, when Lloyd sold the farm to my grandparents, he made them promise never to plant trees in those fields.  The memory of the tremendous effort to clear the land so many years ago was still fresh and present in his heart.

Another wave of farmers came to the Northland during the Great Depression.  One gentleman who has stopped at our Creamery told of how his grandparents had homesteaded the farm down the road a piece from us in the 1930’s.  They had been living in Chicago but were concerned that the Depression would leave them starving, so they headed north in their half-broken-down Ford as far up as they dared and began clearing the land.  At least, out in the countryside, they could do their best to grow their own food.

But the soils of the region were not the best suited for agriculture.  Between the glaciers and the reckless deforestation process, the topsoil was thin and fragile.  Rocks and sand did not hold moisture well, and traditional tillage practices were better suited to lands Downstate.  Once the Great Depression had passed, many of the farm children moved into town and found new occupations. 

Instead of encouraging farming, government agencies began to actively discourage it in favor of moving the region towards resorts and recreation projects.  CCC camp workers replanted most of the forests, and as the old homesteads began to sell off, most were converted to pine plantations.  There is a general saying for the area that each pine plantation is likely to have once been someone’s farm.

But difficult soils are not impossible, and some of the old cutover farms, like ours, are still here.  Rigorous composting and low-tillage methods work best to regenerate soil, as do rotational grazing practices for livestock.  Farming in the Northland might not have been extremely successful, but it is still an important part of the region’s heritage to preserve and celebrate.  Unfortunately, Sawyer County projects a continued loss of land zoned for agriculture in the next 10 to 20 years.  For those who care about fostering local farming, this expectation is a great tragedy.

Daily life and the region’s landscape looked very different during the height of cutover farms.  Little 20, 40 or 80 acre homesteads lined the old rutted roadways.  Most were of the self-sustaining sort—growing a little bit of everything to get by.  They had a few pigs, some milk cows, a handful of chickens, and a back garden.  Some folks grew potatoes as a cash crop, or onions, or cabbages.  The sandy soil worked well for root crops, if you could keep the potato beetles at bay.  Families traded goods and services, and in the early days some of the men worked in logging camps during the winter and farmed in the summer.  Most folks walked or rode horses to wherever they needed to go.  Town could be a pretty rough place, influenced by lumber barons and the railway lines.

It was a hardscrabble place, but generally folks helped each other through the hard times, with barn raisings and quilting bees.  When the Fullington’s log cabin burnt down by accident, the community held a fundraising social to get the family back on their feet.  It was in the midst of WWII and supplies were scarce, but they built a new frame home as best they could.  All that had been saved from the fire were some important papers and Wilma’s sewing machine (minus one drawer, which fell out as she ran from the burning house).  Even after tragedy, farm families picked up the pieces and kept going.

As our society continues to muddle through difficult economic times, it is heartening to share the stories and experiences of the original homesteaders of the region who faced so many difficulties for starting a new life on the cutover.  Even when obstacles seem taxing, at least we don’t have to rise up each morning to pull more stumps!  This week, take some time to learn the stories of cutover farms in your area, even if all that remains are the foundations of homes and barns, grown up in trees and briars.  That homesteading spirit and value of community still survives amongst the brave few who continue to work the land with nurturing hands.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

All Hallows Evening

The ancient holidays follow the rhythms of agrarian life—of planting and harvesting, sewing and reaping.  In the age of the Celts, Samhain (said SAH-win, meaning “summer’s end”) was a special time for celebration.  It marked the final season of harvest and the time for preparedness against the oncoming winter months.  But it also held strong ties to magic and mystery, which linger yet today.

The Celtic peoples, who at one time ruled most of Europe, held beliefs that are remarkably similar to some of the theories being posed by quantum physics.  Simmering down the mind-stretching twists of quantum physics offers this nugget:  life exists in multiple layers of reality that can occupy the same space without interacting except at pivotal moments of collision between “planes.”  A collision of planes is one theory offered for the beginning of “The Big Bang.”  To the Celts, this phenomenon happened quite regularly, though in a much more mundane fashion.  When the two layers of existence touched, people could comingle with magic of the “Otherworld.”

Unlike the Greek “Underworld,” where the dead reside, the Otherworld is filled with magical beings, both human-like and non-human.  From this realm come the treasure trove of stories of the faerie (in Ireland, they are called the “shee”)—elves, sprites, trolls, gnomes, and many more.  To the ancient Celts, Samhain marked the time of year when the veil separating the two worlds grew thin, and the faerie might walk upon the earth equally with mankind.  It was a dangerous time for those uninitiated in the ways of the shee, who might beguile mortals into entrapment in the Otherworld for seven years or more. 

As Christianity spread through Europe, the magical peoples of the Celtic world became increasingly demonized, and the thought of having goblins and gremlins walking the earth in the lengthening dark grew to terrifying proportions in folk culture.  Priestesses of the Goddess were deemed wicked witches, and hair-raising tales were told of their magical potions and devilish spells.  Added to that were superstitions about black cats, ghosts, and other ghoulish creatures.  Samhain was no longer a turning of one year to the next for, as it had been for the Celts—it was a time of bewitching and spookish pranks like the Headless Horseman of Sleepy Hollow.

Supplanting the ancient Samhain rights, medieval Catholicism offered celebratory alternatives.  Celtic holidays always spanned three days, so overthrowing the Celtic New Year took a bit of extra effort.  November first became “All Saint’s Day,” in honor of both patron saints and worthy martyrs, and November second became “All Soul’s Day,” in honor of those who had departed.  But still, the magic of the last day of October pulled at the memories of folk culture, especially in the British Isles.

The Christian calendar is heavily based on the Roman system, which puts the New Year in the middle of wintertime.  Equally so, the Roman day starts in the middle of the night.  The Celts had a different opinion about when things started and ended, with the end of the year at the end of summer and the end of the day at sunset.  Therefore, to properly celebrate a holiday beginning November first, the festivities commenced on what the Romans called the evening before.  Since All Soul’s Day was also called “All Hallows,” the night before was “All Hallows Evening.”  This can be shortened to “All Hallows E’en” (think British accent)—Halloween.

Now, if you were the sort of person who believed in spirits and lived in the rural English countryside with few good roads, no electrical lighting, and only your old gray mare to ride home in the gloaming (dusk), a few spooky sounds in the gathering mist might well spark your imagination.  So, at some point in the history of Halloween, a tradition developed to outwit the lurking demons.  If mere mortals disguised themselves as witches or fairies or spirits, then perhaps they could fool the real ones.  Keep in mind, this was still very much a holiday for adults, with undertones of real danger.  Bonfires were lit on hilltops in an effort to keep ill wishes and presences at bay.  It also happened to be a convenient way to dispose of Black Death victims—the original word being “bone-fire.”

On All Soul’s Day, it became a traditional practice for groups of folk to trek from house to house, caroling:

Soul, a-soul, a soul cake

Please good missus a soul cake

An apple, a pear, a plum or a cherry

Any good thing to make us all merry

One for Peter, two for Paul

Three for He who made us all.

Soul cakes were a type of moist bread with currants, and upon receiving the token food, the singers promised to pray for the departed souls of the family and offered blessings and wishes for growing prosperity. 

As people of Celtic ancestry immigrated to America, they brought many of their folk ways with them.  Out on the prairie, young men would play pranks on each other during this season—dismantling wagons and re-assembling them atop barn roofs.  Later, some would take apart model-T cars and put them back together inside a small space (like a dorm room) or other such less-than-convenient place.  Farm wives attempted to thwart such behavior by offering baked “treats” to their neighbors in exchange for not being the victim of a prank.

But Victorian culture was fast demoting folk traditions from the lived world of adults to the world of literature for children, and with this came many of the traditional holiday activities.  Soon, treats were offered in an effort to keep the windows from being soaped or other silly behaviors, hence the offering of a choice between “trick or treat.”  Children also embraced the idea of dressing as witches, devils, or ghosts (one has to find a way to be a little naughty sometime), which are traditional costume choices still today, though the repertoire has been widely expanded.

Carving turnip lanterns morphed into carving pumpkins into Jack-O-Lanterns, perhaps in honor of the Jack in folktales who was always getting in and out of trouble with giants, magic fingers, and flying boats.  Ghost tales continue to thrill children and some grown-ups, as do candied apples, roasted pumpkin seeds, and spice cake.  It is a great pity that the fear of ill-intended tampering has moved the giving of treats to children away from these agrarian harvest foods in favor of commercial candies.  Homemade popcorn balls or soft pretzels are healthier and full of more love than an artificially flavored lollypop.

This Halloween night, think on the ancient rights of Samhain—summer’s end.  And maybe, as the owls hoot or the wolves howl in the woods, you’ll find just the right time to share your own spooky story or memory of Halloween pranks amidst pumpkins or gravestones.  Catch a mug of hot cider, sing a song for those who have gone before us, and maybe we’ll see you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

The Grand Molt

It has a way of creeping up on you.  Maybe not for the barnyard fowl so much, but at least for their caretaker.  First, the days grow noticeably shorter.  Then the egg production slackens.  Certainly, laying eggs is correlated with exposure to light, but this change seems fairly drastic.  I chide the ladies for being pikers…and then I realize that this is the time of year for The Grand Molt.

Feathers are nature’s most complex skin covering.  Lightweight, insulating, and empowering flight, feathers are also a wonderful means of display.  Made of collagen (like your fingernails), the material is lightweight, structurally strong, and colors well.  Pigments offer tones in yellow, red, brown, and black, while blues and greens are caused by prisms in the feather itself reflecting and refracting light.  Take a rooster’s emerald green tail plumage, remove it from direct sunlight, and it become simply a black feather. 

Recent archeological digs in China have unearthed amazing evidence of early feathers on dinosaurs, which were neither very insulating nor aerodynamic.  These basic feathers, much like the coarse covering on a kiwi bird, are believed to have been primarily used for display—making the creature appear larger or adding attraction for a mate.  As this new modified scale was honed, it formed into the wide range of feather types found today—primary flight feathers, downy feathers, water-repellant feathers, and display feathers.  The airfoils on an airplane’s wing are modeled after feathers, and science has yet to produce any substance as insulating as goose down.  The feathers of waterfowl are so naturally structured that, even when completely stripped of their oils, they still cause water to bead up and wick away.

But before you wish you could have been endowed with feathers to keep warm this autumn, know that this complex skin covering comes at a price.  Even the most well-preened feather wears out from exposure to wind, sun, and use, and it has to be sloughed off and a new one grown in its place.  This process is called molting.

In the spring of the year (when the sheep are shorn before lambing), I always feel a pang of guilt for the ewes, who shiver at the drastic change in clothing.  But at least I am comforted knowing that warmer weather is on its way.  My chickens, turkeys, and ducks on the other hand have a habit of changing their feather coats in late autumn.  To a degree, this makes sense—going into the winter months with fresh feathers.  But as I watch them turn from sleek hens to a motley crew of dishevelment, I can’t help but feel that this is less than perfect timing.

I know it has reached The Grand Molt when I open the coop door in the morning and am showered in a rolling cloud of disembodied, worn out feathers.  They billow out in all directions, littering the coop floor and the yard outside.  And my half-undressed ladies bob about looking like homeless drifters who have little care for appearances—a far cry from their summer vanity of careful preening and disgruntlement at having their feathers ruffled the wrong way.  These days, they look as well kempt as a teenager’s bedroom.

But growing feathers takes considerable energy, with each new plume starting as a “pin feather” wrapped in a scaly sheath.  This capsule is filled with blood as it forms the interlocking barbs and sturdy shaft of the feather.  When the feather is ready to emerge, the scales of the pin shatter (creating rather a lot of dust in the coop), and the formed feather begins to elongate until it has reached its proper length.  In the meantime, because of this taxing growth, hens often cease laying eggs until the molt is complete.

I tease my mangy lot while trudging through morning chores with an Appalachian folk tune.

My old hen was a good old hen

Best darn hen ever laid an egg

Sometimes white, sometimes brown

Best little hen this side of town

Cluck old hen, cluck and sing

Ain’t laid an egg since way last spring

Cluck old hen, cluck and squall

Ain’t laid an egg since way last fall

First time she cackled, she cackled quite a lot

Next time she cackled, she cackled in the pot

My old hen, she won’t do

She lays eggs and taters too

Cluck old hen, cluck and sing

Ain’t laid an egg since way last spring

Cluck old hen, cluck and squall

Ain’t laid a egg since way last fall

The turkeys prance sheepishly, holding low their bunt tails.  Patches are missing here and their, showing the wispy down beneath.  The Toms often regret to offer their poofed display until at least some of their tail feathers return.  The ducks shows the least change (perhaps because ducks are endowed with ever so many more feathers—you know if you ever tried to pluck one).  But the yard full of scattered white bits give a telltale sign.

Birds grow new feathers nearly all the time.  Young birds graduate from their first chick plumage to adult-sized feathers.  New feathers replace ones that have been damaged or pulled out by bossy comrades.  But the molting process is the avian way of “changing the closet” for the coming of winter.  No need to buy a down vest when you can grow one!

Yet even in the midst of The Grand Molt, I know that this too shall pass.  The billowing feathers will settle, and my ladies will become sleek and vain once again.  And all the birds will be warm and snug for winter.  In the meantime, it’s not avian mange; it’s just the annual molt.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 

 
 

It's Pumpkin Time

The golden-orange orbs with gnarly, spiny caps are coming!  Soon they shall appear on porches, stair steps, decks, and sidewalks.  They come short and plump, tall and curious, or just plain round and ribbed—ready for autumnal festivities.

Europeans, however, were not introduced to pumpkins (or winter squash, tomatoes, potatoes, maize, sunflower seeds, and several other foods) until their arrival on the American continents.  While some of these crops were adopted readily, like corn, others were given a more hesitant welcome.  Pumpkins, for instance, were mistrusted by recent immigrant farmers well into the 1800’s, who deemed them fit for feeding pigs but not for humans.

My grandfather remembers raising pumpkins for the hogs down on his family’s farm in central Illinois.  When it was planting time, his dad would throw pumpkin seeds in the horse-drawn corn seeder amongst the yellow kernels.  Those pumpkin vines would crawl around amidst the corn stalks, and just before harvesting time, it was Grandpa’s job to wade through the dry cornfield and throw ripe pumpkins on the hay wagon to save up for winter hog feed.  The family, however, enjoyed their good old-fashioned pumpkin pie as well.

A lady once told me of an incident when she gave a pumpkin to a neighbor friend who had recently moved out to the country.  She offered the vegetable as a gift, telling the neighbor that it could be made into pumpkin pie.  The newcomer was delighted, saying how much she loved an autumn treat, but the pleasure turned awry when the gardener received a worried phone call.

“Ma’am, I think there is something wrong with the pumpkin you gave me.”

“Oh, what’s the matter?”

“Well, when I cut it open, it’s all stringy inside, and there are seeds.”

The neighbor had never fixed a pumpkin before and had supposed that the inside would naturally look like what comes from a can…time for a lesson in homestead cooking.

But pumpkins can be more than pie, bread, or other treats.  The tradition of carving vegetables dates to ancient times in Celtic countries, where the material of choice was large turnips set with small candles inside.  The glowing ghoulish faces added spark to the festivities that marked the coming of the dark time of the year.

If you have ever made a valiant attempt to carve out a turnip, however, you will know that a pumpkin is a breeze in comparison.  Saw around the stem in an arch big enough to fit your fist into, pull it off, scoop around with a sturdy spoon, hoist out the stringy center with seeds (that can be roasted, yum!), and what remains is a fragrant cavern surrounded by thick, sturdy flesh.

I love carving pumpkins.  Traditional faces still are fun, but even better is letting the imagination run free by carving dragons, headless horsemen, puppy dog faces, or arched-back cats.  Almost any idea can be carved into a pumpkin, with the holes acting like the pieces of stained glass in a window—it is a play between light and substance, form and sculpture. 

Curious to learn more about pumpkin carving?  I’ll be hosting a Master Class on October 27th at Farmstead Creamery & Café.  Give us a shout if you think that getting elbow-deep in pumpkin fun is your kind of adventure!  There will likely be some pumpkin treats at hand as well.

Pumpkins (or punkins, if you want to use a rural accent) have a way of getting around.  Perhaps this is because our pigs get to enjoy some of them, but invariably by midsummer, pumpkin vines are sprouting from unnoticed corners of the garden, out of the compost pile, or vining their way past the beehives.  Kelli, a former intern and farm groupie who often accompanies me at the farmer’s market, showed me a picture of a pumpkin vine growing in the middle of her driveway!

“I tried to hurl the half-rotten thing across the yard to the woods, but I missed.  It went splut right there, and this spring it decided to grow!”

With all this discussion of pumpkins, how about fixing some for supper!  Here is a recipe we shared with our CSA members and have been fixing at the Café.  A real pie pumpkin (like the variety Sugar Pie) will cook up much better than any carving kind.

Pie Pumpkin and Potato Gnocchi

(said “nockey,” these are little dumplings originally from Italy)

1 pie pumpkin (recipe takes 1 cup finished pumpkin)

1 pound potatoes, peeled and cut into 2-inch chunks

1 tsp salt                     

1/8 tsp ground nutmeg

1 3/4 cup flour            

Sage leaves and butter

Prepare and bake pie pumpkin as you would any winter squash (cut in half, seeds removed, face down in a pan of water baked at 350 degrees for 45 minutes to an hour). 

In a saucepan over medium heat, bring potatoes and enough water to cover to a boil.  Reduce heat to low, cover, and simmer 15 to 20 minutes until potatoes are very tender.  Drain well. 

In a bowl using a potato masher, mash potatoes until very smooth.  Add 1 cup pumpkin, salt, nutmeg, and mash until blended.  Using a spoon, stir in flour until the dough almost holds together.  With your hands, gently press dough into a ball.  Divide in half. 

On a floured surface with floured hands, gently knead each ball into a smooth, soft dough.  Divide each into 6 pieces.  Roll each piece into a rope about 3/4 inch thick in diameter.  Cut rope crosswise into 1-inch pieces (gnocchi).  Place gnocchi in a lightly floured pan.  Repeat until all the dough is gnocchi. 

In a saucepan, over high heat, bring 4 quarts water to a boil.  Transfer gnocchi individually (using 1/3 of them per batch) to the boiling water.  As soon as they float, carefully remove with a slotted spoon.  Blot spoon with paper towel and place gnocchi on a platter.  Repeat.  Serve with melted butter infused with chopped sage.

Pumpkins are a wonderful way to add a bit of autumnal festiveness to your home or celebrations.  They won’t take up space in your closet; they are 100% compostable, gluten free, and vegan!   And if you happen to be looking for one more commendable aspect to a pumpkin, there just might be a hungry hog out there somewhere who would be willing to call it supper.  See you down at the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café.  northstarhomestead.com

 
 
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