Green Mountain Girls' Farm

Check out our New Website

2011-07-10T18:49:00.002-04:00

We have a new website with answers to many of your questions about how to buy farm fresh food, lodging options at the farm and the farm experiences we offer. EatStayFarm.com It also has stories from the farm, all of the old blog posts, recipes and what is for sale at the farmstand each week.

You can also follow weekly photos and stories on facebook.

Thanks!

Green Mountain Girls Farm
EatStayFarm.com

Getting Closer as We Grow the Farm

2011-04-06T20:03:00.007-04:00

Some of our favorite farmers and mentors advise you can’t afford to take a struggling piglet away from a sow for intensive care. We know it is futile to try to care for a piglet if it was not able to get some of the sow’s first milk, the colostrum, with its special antibodies. Our first tries at piglet emergency care did not work for this reason, as our “Risk the Runt” story documents.

As was the case with “Tiny Tim,” a little come-back pig worthy of a book, Sphinx is a pig who’s pork alone won’t pay off the time we take to give her care. Yet while Sphinx is a bit of a distraction, she sure is adding value. We are all amazed watching her wound heal – unbelievable that in 2 weeks the cavernous hoof-shaped wound on her back has almost entirely disappeared. And bottle feeding has afforded many of us a closer look at all of her pig cuteness. Simultaneously we are growing with her, knowing our food intimately and confronting what it means to, like the pig, be an omnivore.

She is also growing the farm. Our little Sphinx is even holding court on FaceBook! Over the weekend Melissa Pasanen, cookbook author and Food Editor for Vermont Life, visited our farm, piggy-backing on chaperoning a gold-medal science fair effort. Sphinx won a place in her heart… and on her facebook page. Sphinx is a good story inside a good story. She is accelerating and deepening relationships between this farm and people and broadening the community to whom we are relevant. Sure we grow delicious food but really we are farming relationships.

As we write we have pulled a limp and struggling member of Fife’s litter into the bathroom. We say out loud again “didn’t we have a Tiny Tim policy” (translated = no more pigs in the bathtub.)? If we are all lucky he could become a gentle boar (Fife, his mom, has struggled so much sadly she won’t be a long-term sow). If not, we’ll mourn his loss as he joins the other saints in the warm compost. Either way, he too will grow our farm.

More Snow and more kids

2011-03-09T09:58:00.000-05:00

We rely on the Eye On the Sky boys. In fact we are weather junkies. Cross any farmer with a former ski racer & coach (choose the right wax!) and you are likely to wind up with this breed. But as we managed for last weekend’s storm we were focused on drainage for the rain and melt out and were completely flat-footed and eventually amazed by the snowfall! Skiers of course prefer to be leaning forward. Anyway, Monday was given over to defending the hoop houses from the weight of the blowing snow. Add on making loafing areas accessible to the other animals and the household level responsibilities like clearing for the mail and it tallied up to 16 person hours plus 7 tractor hours! Much of it was enjoyable but the 3 plus hours clearing each panel of the new hoop house roof while the old one shed its snow consistently made us bitter that the USDA grant disallowed the double plastic layer and the fan to inflate it into a bubble. Subsequent to our construction they’ve changed their policy. We will be installing another layer of plastic and the inflation fans prior to facing another winter! Hopefully all you are fairing well. As one drives by small hotels shoveling rooftops and cranes lifting tarps of snow off big-box stores one questions how businesses small or big can profit in the month of March?!

Jenga delivered Set & Isis in the storm

Somehow, none of it bothered the goats as they kept delivering healthy kids throughout. In fact all does have now delivered and we have 15 kids bouncing around the hoophouse. Now, the countdown to piglets begins.

Cycle of Life

2011-02-24T21:25:00.006-05:00

Mubarak

As often seems to happen on our farm, just as we say goodbye to one set of animals, we are welcoming in another. Young Moon, led off the kidding season this week, delivering one buckling on a very cold President’s Day Morning. They are doing well, though the cold day and night temperatures did have us move Moon and her little buckling down to the Hoop house so they could soak up the warmth of these sunny days before they faced the cold nights. He is up and about, has figured out milking and at two days old you can already start to see the bounce in his step...sure to come soon.

This did force a decision about the 2011 Naming Scheme. Each year we choose a theme for all animals that come to us (born here or brought in ) that year. 2010 was space, thus making it clear that Moon was born in 2010. We had lots of great suggestions for themes, making it very difficult to decide, but on that President’s Day morning with world events what they are at the moment, we decided to choose Egypt as the theme. A nomination from a farm fan. So unto Egypt was born Mubarek on a cold President’s Day morning. Now, we understand that he may quickly be overtaken by others. And indeed, Martha, Ingrid & Myst all seem like they are about to deliver, but so far they have been wise (or lucky) enough to hold off through these bitter cold nights. But all of the does will likely deliver in the next 2 weeks. So do check in on them.

And we are now looking for names! For goat kids, piglets to come in March and the others for the rest of year. Anything goes for an animal name—it just has fit into the theme of Egypt! Do add your nominations.
And if you want to see photos or get timely updates about kidding, check out the Farm Facebook Page.

What They Leave Behind

2011-02-18T16:54:00.000-05:00

It has been a quiet week here at Green Mountain Girls Farm. Statistics from Royal Butcher help us understand why…not only are the 13 “piglets” no longer with us, but they had a bigger presence than we knew. Our “piglets” had grown even bigger than we predicted producing over a ton of pork! Chores are easier, feeding time is quieter and the farmers’ adrenaline associated with outsmarting them into the trailer has subsided.

Art by Liva Coe

But as we ready to drive to Green Mountain Smoke House with the hams and bacon and to rush the rest to the freezer, we realize these pigs left us so much more than this! Fife’s five were the survivors. In early July, Fife’s litter struggled due to her acute, sudden onset mastitis. Those that survived were hypoglycemic and sunburned by the time Dr. Stuwe confirmed the need to bottle feed them. Many helped nurse them, first in the bathtub, then under the apple tree, until they could join their 8 cousins out in the back pasture. Then we all enjoyed the months of silliness, curiosity, determination and joy these pigs demonstrated on pasture, digging in the woods, playing in the snow, enjoying an ear scratch and sleeping peacefully in big piles of warmth.

As we ready to support Fife, Madison and Checkers who will all farrow in late March, we first must contend with another legacy of the 13. Their bedded pack is a rich arc, 18 inch deep and 100 square foot area, where they left their marks. Our team carefully layered in sawdust to capture the nutrients and spent hay and straw from their bedding area to keep the area dry. Now the trick will be to add water and pile on wood chip to initiate the hot compost phase which will ready this material for fall garden beds. Before even the next round of piglets, the full cycle of life is visible, even in the quiet emptiness where last week 13 good looking pigs stood. Each litter makes a mark on our hearts, land and lives. We thank them for all they provide.

And as Madison plowed her way through the deep snow this week [video link] we wondered if they are getting in shape to build their nest (video) and bring us the next litters to who will in turn leave their imprint on this farm community.

Eat.Stay.Farm

2011-01-23T19:56:00.003-05:00

Introducing our new logo!
We hope our logo will help us extend our invitation to share our farm wider than word of mouth! Soon to follow will be our new website which will allow easier access to what is for sale each week and news from the farm. It will also better express our offers for farmstays and events at the farm. Keep an eye out for www.EatStayFarm.com. Technology improvements abound here..you can also now find us on Facebook.

Music at the Farm

2011-01-17T15:27:00.000-05:00

Mary Bonhag & Evan Premo,
Artistic Directors of Scrag Mountain Music

Scrag Mountain Music debuts its winter series this Friday,
January 21st at 7pm at the Farm!

Experience excellent music in a cozy venue—the barn (finished part with heat of course!) Scrag Mountain Music seeks a new approach in classical music by creating a space of warmth and welcome to everyone, especially newcomers to the genre.

Audiences are encouraged to “Come as you are, pay what you can” in an effort to make live music affordable to everyone. Through this series (which continues in Feb & April) Scrag Mountain Music seeks to help audience members and performers move beyond experiencing classical music as an intellectual exercise, and rather approach music from the heart. For more details, see scragmountainmusic,weebly.com

Happy New Year

2011-01-06T17:23:00.001-05:00

Happy New Year! We are starting 2011 recommitted to our health – a focus emerging from year end reflections combined with holiday excess! We were lucky to enjoy far-flung family and friends during the holidays but our road-trips make clear how much we have turned into food snobs! Let’s just say we feel lucky to have lots of unadulterated, nutrient dense and delicious calories here at our finger tips.

Roast chicken with potato/turnip latkes and chevre chaud salad

Even in January, we find we can eat the tastiest most satisfying food at home...and certainly in Vermont! There are a growing number of Vermont restaurants using well raised local food and talents beyond ours in the kitchen.

Besides offering good food we want to expand our connections and contributions to our neighborhood and local region in the coming year. Our barn was a significant hook attracting us to this property and it seems it continues to inspire! We are delighted that Lydia Russell will continue to offer a weekly Anusara yoga class (Wednesdays at 4pm sharp). She leads an inspiring class - those in the region, check her out at our place or the several other spots where she teaches. (SapremaYoga for details)

We are also thrilled that Evan Premo and Mary Bonhag’s winter chamber music season will include two Friday night concerts in the barn, January 21st and April 22nd. Checkout their site for all the details. We got a sneak peak of what the Scrag Mountain Music series will offer and it was beautiful and inspiring. For our part we admire Evan and Mary’s own community building ambitions and find the partnership a serendipitous step. If you are interested in volunteering for the series or otherwise helping as Evan and Mary launch Scrag Mountain Music contact them.

Sometimes it is OK to play with your food

2010-10-13T21:04:00.000-04:00

Sometimes the farmers just get a little silly. This piece of fine work was inspired by an extraordinary daikon radish and the birthday of one of our Farm Share members. It just so happens that the Birthday girl has a certain fondness for our odd shaped vegetables. So combine those two things with some long fall days on the farm and you get Dolly the Daikon Radish. She is lovely and generated some laughs. Hopefully she and her red-hot habenero lips will please you as well. We think sometimes it is ok to play with your food!

Food Processing Continues

2010-10-06T16:00:00.001-04:00

Megan & the pickled beets

The kitchen has been busy! Every week the options for this winter's share get more expansive. In addition to canned tomatoes (in many forms - whole, puree, sauce & puree), there is already red salsa & salsa verde and now the pickling family. Pickled beets, which are really beautiful and probably tasty as well. Mixed veggie pickles, bread and butter pickles and the newest addition -- Green Tomato Pickles. Rumor has it they are excellent on burger or other sandwich.

Green Tomatoes on their way to pickles

So the pantry is getting stocked and it will be open and available as part of our Omnivore's share later this fall once the field vegetables start to fade. Winter eating will be tasty!

Hoop House #2 is going up

2010-10-05T21:45:00.000-04:00

Bit by steel bit, our second hoop house is on its way up! Yesterday space was defined as all of the bows were launched in the air and then nicely bolted to the groundposts. Then began the more tedious work of the cross braces and purlins supports (to add stability). It is exciting to think about this as an additional growing space this winter and throughout the coming seasons. Flats of greens are already seeded in anticipation.

This second hoop house is being made possible through a grant from USDA and their Know Your Farmer program. And of course through the help of many hands! We are only on day 4 of this modern day barn-raising, but so far so good. Now if the rain could just hold off a bit.

Goats, Troublesome Goats

2010-09-30T21:58:00.016-04:00

Our ruminants have been a major focus on the farm. The goats seem to love Carrie, or at least her ax-wielding skills. We have been taking down some poplar (mostly) trees and letting the goats enjoy and defoliate them as part of opening up some paths and pasture expansion. Boris is now courting our various does and my how he flirts with the ladies. It really is a sight to behold. Though it seems some are less fond of his advances and more fond of going out on the town. The goat kids and their teen chaperones (or perhaps bad influences) were spotted on Loop Road late Saturday night, down past Frost Road. We were none the wiser, until hearing the report, as they were in the field near the Turkeys Sunday Morning. Ah, fall, not an easy time.

Kale & Potato Hash

2010-09-29T22:28:00.001-04:00

Photo from Eating Well

Kale & Potato Hash from Eating Well
Serve as a side with pork or set a poached egg on top for a hearty breakfast or brunch.
8 cups torn kale leaves (about ½ large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon ground pepper & ¼ teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons olive oil

1. Place kale in a large cast iron skillet and sauté in butter, until wilted, about 6 minutes. Cool slightly, and finely chop.
2. Mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Kale & Potato Hash Tips: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Sally the Salamander

2010-09-28T22:17:00.000-04:00

A new Green Mountain Girl showed up on the farm this week -- Sally the Spotted Salamander. She was spotted near the turkeys looking a little sad, dry and lost. With a bit of TLC from Anna & Mari, Sally started looking better. The spots are really amazing. Some quick research about spotted salamanders indicates they can live 20 years. So she was repatriated to the underneath of nice log in the woods, hopefully to enjoy many more years in the dirt.

Join us for Brookfield Market Day

2010-08-25T22:40:00.006-04:00

The fun starts at 2pm with a Farmers’ Market, Buggy Rides, Art show, Face Painting, Book Sale, Silent Auction, cooking classes and live music throughout the afternoon, all at the Old Town Hall in Brookfield Village by the Floating Bridge.

A BBQ dinner with local chicken and veggies will be available from 5-7pm and an old time square dance starts at 7pm with music by Her Majesty’s Streak O’ Lean. Join us as we launch Floating Bridge Food and Farms, a collective of local businesses offering farm products and farm vacations.

Product samples and information from members will be on offer. We are proud to be founding members, along with Fat Toad Farm, Ariel’s Restaurant, Sweet Retreats, Brookfield Bees, All Together Farm, Brotherly Farm Organic, Turkey Hill Farm, and more. More Details Here. Or on our Facebook page—just search Green Mountain Girls Farm. or Check out Alice Levitt's thoughts from Seven Days

http://www.floatingbridgefoodandfarms.com

Summer Tomatoes

2010-08-20T10:30:00.000-04:00

Fresh from the field

Is there anything better than a fresh, delicious August tomato? Well, perhaps that tomato sliced with some basil, salt and olive oil. Oh, summer eating is at its best right now with luscious vegetables of all types. I try, but do not always succeed, to savor them, taking a moment to just enjoy that taste sensation that only happens this time of year. Hope you all are enjoying fresh tomatoes, they are plentiful here.

Farm Happy Hour

2010-08-16T07:34:00.002-04:00

Music, Tastings and Socializing by the Pond

Summer’s bounty is here and it is time to celebrate.
Join us for a Farm Happy Hour
Thursday, August 19th from 5-8pm

Join us this Thursday to celebrate summer at the farm. We will have food samples, including BBQ goat, summer veggies, goat milk custard and more. Live music will be performed by some local talent with a new band. Take this opportunity to check on the growing animals, lounge by the pond and enjoy summer. Our farmstand will also be fully stocked with fresh chicken, eggs, vegetables, milk and frozen pork all for sale.
Questions?? Email us at: GreenMtnGirls@gmail.com

Directions: From I-89, take exit 5 toward Northfield 1 mile, turn left on Loop Road. Go about 1 mile, the farm is on the left - 923 Loop Road.

45 pounds of Chard

2010-08-11T05:53:00.000-04:00

Megan and lots of chard!

The food processing has begun in earnest! Megan and Donna persevered despite Liva's repeated deliveries of larger and larger baskets of chard to process. 45..or more pounds later, the winter food security is well on its way. 45 pounds of chard have been harvested, washed, chopped, blanched, dried, packaged and frozen.

So much more is on the list: Pestos, salsas, dried tomatoes, canned tomatoes, pickled veggies, broccoli, cauliflower..and who knows what else. All so members can enjoy quality local food this winter, when the delights of fresh tomatoes and harvesting from the field have passed. It makes August and September busy months. In addition to the regular farm work there is lots of harvesting and processing. But as the freezers and Canning cupboards start to fill up, it is really satisfying!

Some of the animals love this time of year as well. The pigs were the beneficiaries of the massive chard processing. They LOVE chard. I don't know why, but they do. So big and small, the pigs were thrilled o get the cuttings and gleanings from the chard.

Ratatouille!

2010-07-22T19:32:00.005-04:00

I had been eyeing this recipe for ratatouille on my favorite food blog — Smitten Kitchen — for months. Legend has it, this is the very recipe the cunning rat in the movie Ratatouille uses to blow the culinary mind of the evil food critic.

But without the fresh veggies, it seemed like a bit of a waste to try it. So I waited. And waited. And then, after a long day at the farm earlier this week — milking goats, planting beets and smashing up black currants to make a deep, dark and delicious syrup — I came home to find I had nearly everything I needed, right there on my counter.

It occurred to me that anyone who's bringing home veggies from the farm these days might end up in a similar situation. So it seemed only fitting to share.

I'd brought home a crazy looking pattypan squash and a zucchini so large it was slightly rude. I rode my bike down to the co-op and picked up an eggplant, a red pepper (the purple ones in my garden are still apricot sized) and a bunch of thyme. And then I got right to it.

Besides the endless slicing, the recipe was dead simple. I pureed some tomatoes (last year's, jarred at the farm) in the blender and poured it into a baking dish.

Then I thinly sliced two cloves of garlic and a medium onion and mixed them, along with a tablespoon of olive oil, in with the tomatoes.

Next came the fiddly part. I made super-thin slices out of the eggplant, zucchini, red pepper and squash. It took me some time to figure out how to attack that bizarre pattypan. I settled on cutting it into quarters and then slicing from the narrowest angle. I still have three quarters of the beast left.

Then I arranged the veggie slices in the baking dish, layering them one-by-one so only their colorful edges peeked out, spiraling in until I'd filled the whole dish.

I drizzled another tablespoon of oil over the top, generously sprinkled it with salt and pepper and garnished it with a few sprigs of fresh thyme. Then I covered the whole thing with a strip of parchment paper and threw it in the oven.

About 45 minutes later, the smells started wafting: fresh and garlicky with a hint of thyme. When I opened the oven, the tomato sauce was bubbling and the vegetables were just right. I chopped up some basil (this from my own garden!) and crumbled a hefty portion of goat cheese (if only the cheese I'd made from our goats hadn't been obliterated weeks ago!) and threw some cajun spices into a pot of rice.

I wish I had photos of that first bite — but I just couldn't interrupt the deliciousness to snap any. So you'll just have to imagine: a rainbow of vegetable slivers, piled onto cajun rice, dotted with chunks of goat cheese and garnished with the freshly chopped basil.

It was definitely worth the wait.

Farm Open House - Sunday May 23rd 1 to 5 pm

2010-05-18T12:48:00.003-04:00

Come tour the farm, meet the new animals (goat kids, lambs, chicks and the piglets born last fall) and sample some farm fresh food.

All are welcome, bring your friends and family. The farmstand will be open and stocked with eggs, milk, meat, vegetables and even some herb and vegetable seedlings.

Please join us Sunday, May 23rd from 1 to 5 pm.
For More details see the flyer!

Yoga at the Farm

2010-05-12T07:09:00.003-04:00

Starting this Thursday, we will be hosting a yoga class at the farm led by Lydia Russell-McDade. This will be a gentle to moderate level class and is open to all. You can sign up for the 8 week series for $80 or it is $12/class for drop-ins. Bring your own mat.

Our farmstand will also be open and fully stocked after class, so get a double dose - Yoga and farm fresh food!

For more details or to sign up for the series contact Lydia or check out her site at: Sapremayoga.blogspot.com

or check out the flyer.

Frogs & toads on the farm

2010-05-03T21:54:00.005-04:00

The chorus of frogs is distractingly loud! The sound on this video captures it quite well. It also documents how punchy we are... can that be tied to the frogs and their Spring fever?

Speaking of which, check out the copious eggs that result from all this vocalizing and flirting! Prior to last week's snows nights were filled with the clippity-clop sounds of the Mink frog and there were a good number of softball-like clumps of their eggs visible. Tonight the American toad (Bufo americanus) dominates the soundtrack... Speaking of tracks, how crazy are their strings of eggs (photo of our pond above)?

For more information, see this great poster of Vermont amphibians.

Kildeer Returns

2010-05-02T21:28:00.003-04:00

We spotted the Kildeer last week, running around the garden and fields, hoping that it was choosing a better spot for a nest than than the middle of our vegetable fields. Yesterday, Mari found the nest. An improvement, but far from perfect. The nest is still in the garden, but near the edge, nestled among the cover crops. She almost missed it, but did see it before accidentally scrambling those eggs with the tractor.

The eggs are beautiful. Now we just must wait for the fledglings to appear.

More on the Kildeer from last year

Kids and MORE Goat kids

2010-04-16T17:11:00.004-04:00

Six have delivered so far. Two more to go this month and then Jenga and Martha will deliver this summer.

Ingrid led the 2nd wave of births with two, a male and female. The female has the cutest little tiny ears, typical of La Mancha goats. Grace was the next to deliver. Mari did the early morning barn check last Sunday and as she walked in she heard the tiny voice of newly born kids. She had triplets, but we missed it all. When we arrived, only two had survived the birth, but are those boys cute. Abigail, who has looked ready for several weeks, delivered two vibrant boy kids on Wednesday. One of which has little neck tags, just like her.

Marlene is yet to deliver and Owari will join the pack at the end of April.

Here are a few more photos of the new kids...and check out the slideshow for others.

And the names....Much gratitude to all of the suggestions that have been pouring in. Space is the theme and for the goat kids we have been choosing names that begin with the same letter as their mama doe.

So the newest names:
Ingrid has:
Ivins, female - named for Martha Ivins an astronaut from Baltimore
Indus, male - a constellation in the southern sky, for Indian

Grace's kids, both male:
Galaxy, very light in color just like Grace
Gemini - is a brown and light mix with some brown spots. The third kid that didn't make it looked just like Gemini, twins.

Abigail, both male..
names haven't been chosens...oh what should they be?

Kids and more kids

2010-04-06T16:19:00.012-04:00

3 Goats have kidded, 3 days in a row. It was quite a holiday weekend. Friday, Saturday & Sunday. Molly, Betsy & Sophia did a great job and didn't seem to mind the crowd that gathered to witness the births. What a learning opportunity for young and old. They seem to have taken a few days off, but we have 4 more to go in this round and then Owari at the end of the month.

Names: Space is the theme and suggestions have been rolling in. Thanks for all of the ideas. With more goats and pregnant sows in the mix, we will need plenty.

Introducing:
Meteor & Mir (Molly's twin girls)
Meteor is the dark brown doeling on the left; Mir is the oatmeal colored one

Bootes & Betelgeuse (Betsy's twins - girl & boy)

Bootes, a constellation also known as the Oxherd, is on the left with his black boots and Betelgeuse is on the right in front of Betsy, their doe.

Spock - Sophia's boy.

More photos are in the slideshow - see the right hand box and you can click on it or visit our picasa album for larger views of the photos.

Kids have arrived

2010-04-03T06:31:00.003-04:00

We have been waiting (somewhat patiently) for our goats to start kidding. Finally they have. Molly was the first and she had twin doelings (girls). It was smooth as could be.

Lily, our guest, was the first to spot Molly in labor. Two little hooves confirmed Lily's observation. The dark brown doeling emerged looking strong. And though she is Molly's first kid ever, both Molly and the little one did all the right things. Molly dried her off (see video) and vocalized. The doeling found her own voice and worked at learning to stand.

We were thrilled that a twin sister followed, this time the doeling was the color of oatmeal. The second birth went just as smoothly. Within one hour of being born, each were successfully milking. And as we look out at the Saturday morning sunrise it looks like another great day for kidding! Grace? Betsy? Abigail? Ingrid?

Lily, who had been on her way to get her books in the barn loft guest house at the time of her discovery declared "Now I don't have to do a science project! This is it."

2010: A Space Odyssey

2010-04-01T06:19:00.002-04:00

No, we are not reviewing movies now. Instead we are announcing our 2010 naming theme. Space.

Anything Space related, nominations are already coming in, so feel free to submit some. A few of the early suggestions include:

Comet
Polaris
Hubble
Ursa
Orion
Twinkly

"A daring romp through the solar system and a worthy successor to 2001," was Carl Sagan's quote on the movie. Here, we are just making a daring romp through the agricultural system.

Use the comment tool to contribute your ideas below for spacey names for lambs, kids and piglets in 2010! Thanks in advance for your ideas!

March can mean delicious local eating

2010-03-25T08:54:00.005-04:00

March is often considered the lean month for local eating, especially in northern spots like Vermont. The storage vegetables may be dwindling and while the days are longer, spring isn't really here yet.

We sat down to dinner the other night, looked at our plates full of food from our farm, and thought, we eat well, even in March! Local eating can be delicious, easy and virtuous..not a bad combo.

Most, importantly, the delicious -- our Menu (which was repeated as left overs a few days later)

Herb Roasted Chicken
Chevre Chaud Salad
Potato- Turnip Latkes
Pumpkin Pie with Maple Whipped Cream

On the easy front:
We roasted 2 chickens, 2 is as easy as 1 and allows for plenty of leftovers.

We formed some of our fresh chevre into patties, dipped in egg and bread crumbs and then heated them in the oven. When they were warm and soft, but not runny, we put them over a Mache salad (any green would do) with a light vinagrette. This is one of my favorite salads, I am in debt to my sister-in-law for introducing me to this simple french delight.

We had made potato-turnip latkes the week before using up some storage potatoes & turnips mixed with egg and fried in our own lard. (Yes, this version won't work for a Hanukkah feast, but lard is delicious and good for you, more on that to come.) We then put some in the freezer, which we pulled out for this meal. All we had to do was heat them in the oven for 10 minutes.

For Dessert, we made pumpkin pie from some pumpkin puree we had stored a few weeks earlier. We did turn to Butterworks farm & our neighbor's maple syrup for the delicious maple whipped cream to top off the pie.

Thanks to our harvesting last fall, the freezer, stored veggies, greens from the hoophouse and the ongoing supply of milk and eggs, local eating in this section of Vermont is quite good, even in March.

Animal Love

2010-02-15T11:54:00.006-05:00

The week leading up to Valentine's day was an eventful one!

On Wednesday we orchestrated the great pig move: Doodle said goodbye to her piglets and took a ride in the trailer up to the barn, where she traded spaces with Tic and Toe. The juggling act of moving Tic and Toe into their holding space inside the barn, distracting the goats with grain, moving Doodle past the goats and into her new space outside, distracting the goats again and herding Tic and Toe into the trailer went smoothly. Doodle seems to like her new found peace and has turned her shelter into a cozy home fit for a pig at a spa! Her piglets, still in the hoop house, are adjusting to life without Mama Doodle and have taken to sleeping in a big pile with Fife and Madison's piglets. Walking into the hoop house early in the morning brings an adorable sight of piglets nestled together under the heat lamp and surrounded by hay.

On Thursday morning we said goodbye to Tic and Toe, thanked them for being such lovable pigs, and brought them to Royal Butcher. It was a bittersweet day--the first piglets born on the farm left, and Gellert, our new boar, arrived. Laura, Mari, Liva and I all drove to Middlesex to pick Gellert up and bring him back to Northfield to his new home where he quickly settled in with Fife and Madison, and began flirting with Doodle through the fence. With a boar on the farm, there is sure to be many more piglets in the future!

With all this pig news, goat lovers don't despair, there is exciting news for you, too! Borris the buck moved out of the barn and down into the hoop house with the milkers a couple of weeks ago. He had been with the seven goats in the barn all winter, and we hoped at least some of them had become pregnant. Friday afternoon Alison, our vet, came to check and confirmed that all seven (Ingrid, Sophia, Grace, Marlene, Betsy, Molly, and Abigail) are indeed pregnant! They will begin to kid in the spring, by which time the current milkers (Jenga, Scrabble, and Martha) will have dried up and hopefully be pregnant again. Myst and Mahjong, our two oberhaslis, are still too young to breed, so they moved up to the barn when Borris went down to the hoop house, and they are enjoying their new space to jump around in.

On a smaller note, Hop and Scotch (the kittens) are growing into the best barn cats you can ask for! They are keen hunters, are incredibly cute, and love being held. Tiny Tim has been holding down the fort in the barn garage, where he and Uno have become great friends. Watching the two of them play together always brings about a laugh! Uno, of course, continues to give everyone love.

With so many changes, the animals are still happy and healthy, and the farmers (though perhaps a bit tired) are happy for it!

Bill McKibben's Answer

2010-02-11T06:46:00.004-05:00

On Wednesday night the Green Mountain Girls joined community members and students in Norwich University's Dole Auditorium to welcome Bill McKibben as the first speaker in this year's Todd Lecture Series. McKibben's talk, "Large and Small: Human Scale and Human Power in a Fast-Changing World," began with an examination of genetic engineering on the human scale, making the point that human nature is fragile, and segued into conscious versus inadvertent change, as McKibben stressed that climate change, which alters the fundamental makeup of the world, is the most radical thing humans have ever done.

As he spoke, McKibben outlined the science behind climate change and illustrated some of the steps that have been taken to counter it, such as the work of 350.org, an organization that orchestrated a global day of political action and awareness of climate change. He did a spectacular job of emphasizing the enormous scope of this problem, but when Q&A time came at the end of his speech, I had a question. (Before I go on, let me say that I graduated from university with a degree in Environmental Studies and English, and a minor in Outdoor Studies; I've spent countless class hours dissecting the science and social effects of global climate change and I am not a skeptic. That being said, the language to talk with people who are skeptics remains part of the big picture, and it can be challenging to show others how this will effect them directly; also, it is easy for a person to give money to an organization and then separate themselves from the problem and greater solution). So my question was this: how do you take a global problem, which can be very overwhelming, and make it a local issue?

McKibben responded that you can work on issues in your own community, like local agriculture, which is extremely important for a place like Vermont. As climate change worsens, land will either become more arid or will be prone to flooding, insect pest numbers may increase, and as a result food scarcity is likely to rise. Creating a strong local agriculture movement is essential to food security and the overall climate change solution, as food that is grown in one's own community is not shipped thousands of miles before it reaches the table and inherently has a smaller carbon footprint. You can support local agriculture by going to Farmers' Markets and buying food direct from the farmer. He concluded that you must not dismiss global action, but mix your efforts so that perhaps 80% is local and 20% is global in scope. As I listened to his answer, the words that leapt out at me were community, neighbors, and interconnected, and I realized that these are some of the same words Mari and Laura use when they discuss their business plan.

A couple of weeks ago, my family had dinner with the Green Mountain Girls, and they told us that their goal is not to be a main producer for Vermont, but to sustain 20-30 families in the Northfield region. They described how the two words at the core of their mission, happy and healthy, reach beyond animals and food to the farmers, the land, the farmshare members, and the larger community. McKibben said that we need to "understand how interconnected our actions are with every corner of the world," and by physically cultivating and employing organic methods, the Green Mountain Girls are able to do just that. Through this process, they are also cultivating relationships with people and finding a sustainable balance in the natural world.

This past summer, Mari and I went to a raw milk processing workshop at Earthwise Farm and Forest in Bethel. Lisa McCrory, while describing how she quickly switched over to an electric blender from a hand-crank butter maker, said, "I'm not doin' it for the romance. I'm doin' it because I like good food." This statement has stayed with me, and I see now that the vision of back-to-the-landers and small organic farms is not one of romance. It is much simpler than that. We do it for good living, for happiness and health, and the direct result is a lighter tread on the earth and a deeper, positive impact on ourselves and our communities.

Food, Inc

2010-02-02T18:59:00.008-05:00

Any small farmer or food enthusiast could tell you that a food revolution is happening, but until a few days ago, its force was still an undertow--you could feel it but it seemed invisible compared to the world of conventional agriculture. The waters are quickly changing, however, and with the force of Oprah now behind it, this food revolution is gaining momentum and rising up to be a tidal wave (I hope)! Last week, Oprah showed clips of the documentary Food, Inc.,and told her audience "I believe you have a right to know where your food is coming from." In order to spread the word, Oprah made a deal with Amazon.com to sell Food, Inc. for the price of 9.99 for a limited time.

I also believe you have a right to know where your food comes from, and that is one reason why I work at the Green Mountain Girls Farm; I value the intimacy that comes with raising and growing my food, not only because it is delicious, but because it nurtures a strong community between the farmer, the consumer, and the land. What's more, I have never seen people so excited as the farm share members are when they come each Thursday to pick up the week's supplies, and their excitement and appreciation makes the work of cultivation and caring for the animals that much sweeter.

Even if you don't work on a farm, it is important to be close to your food for the simple reason that food sustains you, not only physically but mentally, emotionally, and spiritually as well. If that sounds a little out there, just think of your state of being after eating a healthy, balanced meal made with whole foods versus one made predominately of processed, packaged foods. I know I feel lighter, more energized, and happier. As for Oprah, she says, "for me, it boils down to making more conscious food decisions."

Oprah talked with Michael Pollen about the movie, and about his new book Food Rules, which outlines simple rules to follow that will ensure you are eating good, real food. "Getting out of the supermarket when we can is a very important part of learning where your food comes from," Pollen said. "Ask the farmer."

It's okay if you don't go rushing out to find the nearest farmer after you read this. In fact, it's okay if you don't find a farmer at all, but you should know where your food comes from. Watch Food, Inc. and decide what kind of food you want to eat.

Doodle's Piglets

2009-12-29T16:56:00.004-05:00

Yes, it may seem as if we are only pig farmers if you read this blog lately. We promise to share other farm stories, but it is true that with 3 sows farrowing in November and December, the pigs are quite prominent. Santa came early and Doodle delivered her piglets on Monday, Dec 21st, right on schedule. The birthing hours are exciting and a bit nerve-racking. Laura was home with the crew while the Omland's celebrated an early Christmas, leading to recommendations of skipping the game theme for names and going right to Santa's reindeer.

She had 8 strong piglets by 11 pm, but one didn't survive the night. A misstep by Doodle seemed to have been the cause. Those 4 lb piglets have to be careful and lucky to not get stepped on by their 750 lb mama. Another, since named Tiny Tim, had his leg broken and cut probably by her hoof. He, however, is growing nicely, in his bathroom suite in the house, though still not using his leg.

Now they are nursing and growing and exploring their surroundings. After just one week, they no longer seem so fragile. And as we glance over at the older piglets, only 5 & 7 weeks old, we can hardly believe that soon they will be that big. [Photo is piglets at 1 -4 hours old; video is them at 1 week old]

Winter has Arrived!

2009-12-17T07:01:00.001-05:00

It was slow in coming (lucky for us 'just in time' farmers), but winter has arrived in full force. In the span of 10 days we will have 10 inches of snow, wind, sleet and sub-zero temperatures.

When it first arrived 10 days ago, we weren't really ready, but now Winter can come. All of the animals staying with us for the winter are in the barn or hoop house, the outside fencing is finished, and most of the tools and such have been rescued from the snow. Phew! Now we can breathe a sigh of relief, start enjoying the snow and holiday season and wait for the arrival of Doodle's piglets. We think Santa will come a bit early with them, but hopefully after this cold snap.

Winter's arrival also means, a new slideshow! Do note fall, summer and spring photos are always available in the albums at our picasa site: http://picasaweb.google.com/greenmtngirls

Piglet Update

2009-12-09T19:17:00.005-05:00

We have 11 happy piglets from 2 litters (Fife Nov 9 & Madison Nov 22). Most notable characteristics -- their rapid growth and fast speed. They all are getting to be quite substantial. No more worries about them being too cold as they are growing well, have moved into the hoop house, and now sleep in an 11 piglet pile. When the run and play, they are fast. They also love to dig in the dirt, wrestle with each other, and imitate the sows. Overall, they bring much joy. Here are some photos and videos for the curious.

Giving Thanks

2009-11-26T18:48:00.000-05:00

We try to hold gratitude as part of our daily life, but certainly holidays in general and especially Thanksgiving, remind us to take a step back and consider how fortunate we are. This Thanksgiving, we find ourselves thankful for many new things in addition to good health, lovely friends and supportive family. We get to celebrate and express appreciation for a successful farming year.

As part of that we are so very thankful to everyone who is making it possible:

Our farm share members, who are also contributors of time, products and most of all encouragement;
Liva and Katie who have kept us sane and make it possible to produce such great food;
All those (and they are many) who have helped us create spaces for growing vegetables, housing animals and various other projects to make us effective and efficient;
The farmers, neighbors and other folks who have and continue to mentor us and answer all of our various questions;
Certainly to our diverse and mostly lovely set of livestock for their general willingness to work with our system; thrive here in Vermont and produce tasty milk, meat, and eggs;
And of course to Uno, Hop & Scotch for doing what they can to herd, hunt and spread joy.

We feel very fortunate to have landed in this community and continue to be delighted that our small farm can provide not only local, healthy food, but also a source of learning, community and joy for people.

As we sat down to Thanksgiving dinner, know that in addition to expressing thanks for the food, which will have been mostly grown here on our farm; we will be expressing thanks for all of you who are not only making this possible, but also making our work joyful.

With much gratitude and wishes for a wonderful holiday,

Laura & Mari
Green Mountain Girls Farm

Here's to Risks

2009-11-20T21:22:00.005-05:00

This evening Laura and I had a somber and somewhat soggy toast with dinner. "Here's to Risks". We were honoring little Risk-the-Runt who didn't beat the 50/50 odds the books gave him. We were also celebrating risk-taking. Not the kind of risk that invites danger. We don't think we caused the little guy acute suffering and we were not trying to be heroic. It just looked like he had a shot at living on even though he failed to thrive amongst his 6 siblings. We are glad we invested in him. Amazed at how quickly heart strings entangle. Heartened by the interest others took in the little guy. And rekindled in our appreciation for life and its fragility.

Scotch the kitten reminds us it is worthwhile to take risks and gain new perspective.

Thanks to the Turkeys

2009-11-18T21:53:00.004-05:00

People warned us that turkeys are mean and unpleasant, but ours have been a joy. In fact, they are some of the lowest maintenance animals on our farm. They do love to eat, but mostly they wait patiently for their turn, though they do mob you for food some days. And they didn't even complain when their shelter was inundated with water the day we got 4 inches of rain in just a few hours. (Thanks to star visitors, we got that shelter moved in a flash.) Their happiness is quite evident when we move them to a new pasture. They gobble up the fresh grasses and make happy turkey noises.

We have enjoyed their displays and various chirps, barks and gobbles, but their time on our farm has come to an end. No turkeys will be pardoned, but we do take a moment to thank them for the joy and nutrition they will bring to many this holiday season.

Risk, the Runt

2009-11-15T20:28:00.005-05:00

Risk seemed like an appropriate name for our littlest, runty piglet as we took him away from his six rambunctious siblings and Fife this morning. Risk is 1/3 the size of the others, if that, and now that Fife's other 6 piglets are scampering about, wrestling and chewing on each other, the runt was getting roughed up and abused. This morning, the humane choices were to euthanize the runt or see it we could nurse him.

We made the decision to pull him out, try bottle feeding him with some goat's milk and see if he could get a bit stronger. This is generally against our better judgment -- figuring they are better off with their kind and available milk 24/7. Which is what we had been deciding for the past few days. He was strong and tenacious enough to make it through some cold nights and negotiating 6 sibling piglets and a 500 pound Mama - maybe he'll make it.

"God, I can't believe we are doing this," Mari said several times today. We are bottle feeding a 5 day old piglet. At just 2 pounds, he is very precarious. I am glad to report he is taking the bottle, but only time will tell. And how we are to fit in 16 feedings a day, we are not so sure. Nor do we know how much a 2 lb piglet should be drinking. I am sure many farmers would think we are crazy and wasting our time. But clearly, we have a soft spot for the underdogs and decided to give him a chance.

Fife and Her Piglets Bring Joy

2009-11-14T12:03:00.008-05:00

It is amazing how quickly the piglets grow. Don't get me wrong, they are still very small, but it is amazing that in less than 5 days we can really see a difference. They seem less fragile now, which lets us farmers sleep a little easier on a 20 degree night and they are very cute. Already, they are coming out of their shelter to dig around in the dirt, putting those noses to work at a young age. Fife is doing a great job in her new role as a mama pig and we have 6 strong piglets (4 boys & 2 girls) and 1 runt that seems tough, but she does worry us.

We have already been asked about names for the piglets -- yes, they need names. It is still 2009 so we need game names - do feel free to send your nominations. Hopefully we need a lot, because Madison, Fife's sister, is due next week. Words don't really due justice to the piglets, so I'll stop here and just add some images. (Check out the slide show to the right for additional photos!)

Mis en Place*

2009-11-10T22:16:00.004-05:00

Fife, just 24 hours into motherhood, grunted to urge back the wandering piglet. Simultaneously she used her snout to toss some straw into the corner of her farrowing hut, where the pile of straw combined with heat lamps keep the squiggly bunch of eight piglets warm. We farmers worry if it is warm enough but otherwise are thrilled. We’ll sleep well tonight with all this in place. Fife seems to be doing a great job figuring it all out. Without immunity and with the 2 to 500 pound ratio not in the piglets' favor uncertainty lingers. And we are sobered since the ninth piglet didn’t make it. Luckily the compost pile reached the optimal 140 degrees F earlier in the week, the temperature required to ensure a clean outcome. So the ninth piglet too is covered and warm, in its place.

As November advances winter readiness projects proceed at a snappy pace. Mark has used patience, 2x4s, trigonometry and scrap wood to finesse snug sides for the second hut. Collin, Forrest and Mari assembled 100 cedar posts and associated lumber to install a new fence around the winter loafing areas. Laura and Liva sorted and topped copious crates of lovely carrots and turnips. These will be stored with other delicious storage veggies in Kati’s root cellar.

Our friend MJ introduced us to the concept of Mis en place. MJ, taking some days off from her work at the Food Network to prepare for Greek exams (she does Classics on the side), generously coached us on our home catering exploits and cooked turnip champ. We learned a ton and ate well.

Mising en placing seems endless to Mari and Laura! It seems inevitable that snow and cold will seize in place some tools and plants that haven’t gotten prioritized on our mega-spreadsheet of projects! Soon after that we’ll be able to see less and less that is out of place, if we are lucky enough to get a blanket of snow anything like the last two winters! Snow or no snow we know we’ve landed in a wonderful place for us right now. It is because of all of you and your tomato pies, blog feedback, hands-on-help and overall encouragement. Thanks.

*Mise en place (pronounced [miz ɑ̃ plas]) is a French phrase defined as "everything in place", as in set up. http://en.wikipedia.org/wiki/Mise_en_place

Marbles..goat or is he Tigger?

2009-10-24T06:59:00.004-04:00

Marbles, our 5 week old kid goat, makes me think of Winnie the Pooh's friend Tigger so very often. I even get the Tigger song in my head, "They're bouncy, trouncy, flouncy, pouncy fun, fun, fun, fun, fun. But the most wonderful things about Tiggers, is I'm the only one."

Marbles bounces and jumps, on whatever is around. On his mother, Martha, on the wall, me, hay bales. He has a zest for life. Most of our animals have a great zest for life, but Marbles tops them at the moment. You can't help but laugh as you watch him. He even has a habit of hurdling over Martha when they are outside. I think just because he can. Why not? It is good to embrace what we can do when we can do it, right? I don't think he'll be able to bounce that high forever. But if he can, we'll think about a circus act.

Snow...on Oct 13th?!

2009-10-14T21:49:00.004-04:00

Now, we love snow...just not in early or even mid-October. The forecast said it was coming, but it was still a shock to awake to 3 inches of snow on the ground and it still coming down. Makes a farmer think they are way behind, then you remember that it is only early October. We should have some warm fall days for growing and getting ready for winter.

Fortunately, for most of our fall crops the snow is much easier to handle than hail. And the animals have gotten over it...for the most part. Pigs don't mind, but the chickens had a very quiet morning, trying to avoid stepping in the snow at all costs. The rest of us are looking forward to some sunny fall days and THEN a very snowy winter.

A New Kid on the Farm!

2009-09-16T06:45:00.004-04:00

Yesterday morning around 10:00 we welcomed Martha's new kid to the world! When I arrived at the farm a few hours earlier, Laura warned me that it would happen soon, so to keep an eye on the goat while she and Mari headed to an appointment. As I was getting ready to bring food to the pigs and chicks, I looked over at Martha and saw another tiny head peeking up from the grass! So much excitement and wonder bubbled up inside me, and I immediately called Laura and Mari with the good news.

Needless to say, the birth trumped everything else on the to-do list that day, and we spent hours observing the new duo, making sure he was nursing and she was getting water and grain. Martha did a fantastic job, and she is doing well post-birth. The new kid is a boy, with gangly legs and light brown hair. As our vet Allison said, baby goats have an unfair amount of charm! (Katie)

Katie's call came with the good news and I rushed home. What a delight to see this little buff bundle. Martha stepping right into her mama role, licking him dry. Katie briefed me on what she had observed. Over time it became a concern that he hadn't yet milked. We took shifts watching and stepped in to try to orient the little guy but the right things weren't happening. Ultimately we milked Martha and Katie calmly held baby buckling while we tubed the vital colostrum (special milk of the first hours) into his tummy. Phew! A short while later we placed him on her teat and he got it right. (Mari)

I was the last to meet our cute bundle of fluff. He is all legs! I am in awe that Martha managed to smoothly give birth to all of those legs. She gets major points for having a simple, uncomplicated birth. We can only hope most of our animals follow her footsteps. He is still working on mastering feeding..but eventually he finds the right spot. Not bad for his first 12 hours. And we are all so excited to have a new little one on the farm and to add Martha (in a few weeks) to our milking team. (Laura)

The Name: Marbles, because game names are the 2009 theme and Marbles was a favorite game at Mount Vernon during the Washington's era, apparently especially for the young slave boys. So Martha's (after Martha Washington) new kid is to be Marbles, a favorite game of her era.

Stay tuned for more stories, photos and videos of Marbles!

Here is a video of the kid's first steps!

Kale Cake Anyone?

2009-09-07T11:52:00.006-04:00

I know what you're thinking: it looks like an angel food cake, but it can't be...it's green! Well, perhaps angels do eat kale. After all, it is good for you. This leafy green is a hearty crop that can grow in the early spring and into early winter. It is packed with vitamins A, C, K, and E (an antioxidant), and it contains calcium and iron. But the most amazing thing about this vegetable is it's sulforaphanes and indoles, which may help protect against cancer! Besides the amazing nutritional value of kale, it is incredibly versatile. You can cook it like spinach, put it in eggs, casseroles, salads, stir-frys, on pizzas, and anything else your imagination comes up with! Maybe even cake...

All of this excitement over kale comes after a long afternoon of blanching and freezing it for the winter. After months of growing and harvesting the crops to eat fresh, we are now in the processing, canning and freezing mode. I have to admit, it is so fun to play in the kitchen after a hot morning of chores, fencing and weeding. And when we find ourselves in the middle of winter pining for green, all we'll have to do is open the freezer, turn on the stove, and heat up the kale!

here's a good website for more information on kale: http://health.learninginfo.org/kale.htm

Top 5 Things Kids Love at the Farm

2009-08-23T07:58:00.009-04:00

Yesterday there were 5 kids at Green Mountain Girls Farm--the human kind, that is. Here is a compendium of their favorite things to do:

1) Riley: Likes to "pick up chicks" and is very proud of her accomplishment, "I catched the black and white one with my hands."

2) Thessalie: Enjoys playing with the piglets, especially Tac. She spent time petting them (their hair is "not very soft") and watching them eat the apples she collected by the pond.

3) Lou: Prefers above all else to go see Ingrid, his adopted goat. He likes to pet and hug her, and slip her the apple and poplar leaves he's gathered.

4) Ella: Loves giving the piglets a mud bath (and harvesting kale--couldn't decide which was better).

5) Jack: Likes giving clover to the goats (which Grandma Liz picked for them).

The big news of the day? Ella has adopted Myst (seen here with Mahjong and Thessalie behind them), which ensures that she'll be back up at Green Mountain Girls Farm very soon to visit!

Life, Death, and Roosters

2009-08-13T20:34:00.007-04:00

I caught my first rooster this morning as Mari, Laura, and I rounded up 25 of our birds that were on their way to slaughter. It sounds so awful, I know- slaughter. It brings up this gruesome image of a fearful and messy death, an image that does not match with the love and care that we have given the roosters since they first came to us this spring. Death is a delicate thing on a farm; you can spend months doing nothing but nurture an animal and it may still get a diseased hoof or a high parasite load. Plants, too, may get decimated by a hailstorm or drowned out by a rainy summer. If something unexpected doesn’t happen, the day will still come when the chickens or pigs are ready to go, and the vegetables are begging to be picked.

So how does a farmer find balance? For one to live, another must always die. For the peas to prosper, the weeds that crowd them must be torn out of the soil (though I must admit there are days when I get tired of weeding and want to shout: stop pulling it out! Stop this uprooting, stop this wearisome chore that hurts my back and dries my hands).

A farmer puts all of her energy into creating food, which allows people to live. She joyfully watches vegetables grow, she comes to love the animals she raises, and she must recognize that the only way to say goodbye is to integrate herself into the cycle. Kale is cut and eaten and provides the body with iron; pigs turn to pork which turns to protein; strawberries are plucked and their sweetness brings sugar to bodies. There is always an end and a beginning, and on the farm we have the blessing to be present for both: the birth of piglets, the raising of chicks to chickens, the planting and harvesting of crops—it is a miraculous thing to watch it all grow and to intimately know the energy it takes to make it happen.

I played a part in this cycle today when I said goodbye to the roosters this morning and ate one for dinner tonight. It is the freshest chicken I have ever eaten, and though some people say they couldn’t eat an animal they knew, I find that it brings greater appreciation for the meal. When I sat down to dinner with my mom after roasting the chicken in a maple glaze for an hour, I thanked the bird once again for its life and for the nourishment it was bringing me. Maybe it was the glaze, maybe the company, maybe the countless days of feeding the roosters, or maybe it was all of this, but whatever went into this bird, it was delicious!

Sunday Chores

2009-08-03T06:13:00.003-04:00

Farming, like many other jobs, is hard work. Like my previous job, I love it, but some days I am tired and wish that substitute would arrive. Yesterday was one of those days -- a rainy Sunday after some busy, busy weeks. After an afternoon of lunch out (Skinny Pancake, a great crepe restaurant in Montpelier using lots of local food - sorry for the sidebar) and errands, we returned home to pouring rain, wondering...do our animals really need to be fed and milked tonight? Ok, that was just a rhetorical question. Maybe the real question was, where is the Sunday evening chore elf, so we could be lazy?

But no chore elf, so off to the fields we went. Mari, so kind, slogged to the fields in the pouring rain, while I milked. But as I sat there with Scrabble on the milking stand, I looked out to see an amazing rainbow. I thought to myself, really, this is quite lovely. A rainy evening, the sound of milk hitting the pail, a happy goat next to me and an amazing rainbow. So peaceful. As I walked her back to the barn, I looked north towards Paine Mountain. The clouds were just like a painting. In that moment, there were few better places to be than walking on our farm with Mari and our animals.

Time heals all wounds

2009-07-31T06:07:00.002-04:00

Time heals all wounds, is how the saying goes and two weeks has healed many of the hail wounds in the garden. In some ways it is miraculous. I thought many of our brassicas (Broccoli, cabbage, Brussel Sprouts, etc.) were going to be a loss, and I was sure all of the lettuce was on its way to the pigs and chickens. But most are moving on, growing strong and producing bounty for us to eat. There have been some losses—the snap peas were a casualty, so no more peas until the end of the season when a fall round matures. The melons, already unhappy with the cool rainy summer, just didn’t hold up to the hail nor did the tomatoes or peppers we had outside. (Fortunately most were in the hoop house) Many things have been set back a bit, but they will come.
Again, I can go out into the garden with amazement and pride, though the reminders of the power of hail remain. We are quite lucky.

Hail Humbles

2009-07-17T08:04:00.002-04:00

In just a half hour yesterday evening, our field crops went from beautiful to decapitated and shredded. Hail. Powerful hail. Not only were the pieces big, ranging from dime size to 1/2 dollar size, but it was pelting down. I think we and the pigs have some bruises from getting hit by the hail. And you can start to imagine what happens to lettuce, chard, tomatillos, onions, etc when they are pelted with ice balls. It isn't pretty. Our beautiful lettuce heads, Optima green bib went from gorgeous to flattened. Chard..a bit shredded. It looks like some crops will be a loss and others will survive, but maybe be set back a bit and certainly they won't look near as pretty. But our neighbors Mark, Donna & Magen came and cleared the ice balls away from the tomatillo stalks, and we will assess more today.

We are thankful for the hoop house - the majority of our tomatoes were nicely protected; for our friends and neighbors for helping out; and for having a diversified farm.
Ok, time to see what can be salvaged from the garden and to plant some more seeds!

Want to see more photos of the Hail? Check them out.

Craig's List has Everything!

2009-07-15T17:09:00.007-04:00

Garlic Scapes, Yum! I love garlic and I love garlic scapes, and it turns out, I love Craig's List too - and they do go together. Garlic scapes, for the unintiated, are the flower stalk of the plant. They are curvy, tall and beautiful in flower bouquets and they are the first taste of garlic for the year after we have run out from the previous season.

Last fall, sadly, we didn't get our garlic crop in the ground due to construction of the hoop house and other start up projects. No worries, Craig's List to the rescue. Mari hit the jackpot trolling Craig's List one night and we bought a garlic crop from a farmer who relocated from Vermont to Michigan last month, leaving his garlic behind. As some of you probably know, you can buy anything on Craig's List, gotta love it!

So last Saturday, we headed to South Hero, VT (on the islands in Lake Champlain) to visit our garlic. We weeded the garlic, cut the scapes and enjoyed the day. Now we have garlic scapes which you can chop up and use like garlic and we made garlic scape pesto! This is one for garlic lovers - who needs basil. It is great on bread, as a base for pizza, tossed with pasta or as a starter for any number of other dishes. Hmm...what will we next find on Craig's List?

Morning Milking

2009-07-10T06:13:00.007-04:00

An old friend asked me what I was up to now that I’ve graduated and when I told her I’m working on a farm, her response was, “Working on a farm eh? Where is this farm? And what do you get to do??? Do you like wake up at the crack of dawn and help with the pigs?”

I wake up at 5:30 in the morning, but it is to the breath of dawn. For dawn doesn’t open the day with a sudden crack, but rather it slowly creeps up from the horizon, stretching and subtly shifting the navy sky to periwinkle and pale yellow. I take my time in the morning, moving slowly like the sky as I wake up, and many days I ride my bike the 13 miles from my house to the farm.

When I arrive in Northfield, I do help with the pigs, but my first morning chore is milking the goats. Jenga, Scrabble, and Owari climb up on the fence to greet me as I enter the barn, and they are always anxious to be milked and then put on pasture. I take them out one by one, Scrabble first and Jenga last, and lead them to the milking station in the barn garage.

Even though there are many things to get done each day, this time in the morning is usually calm, and a contentedness slips over me as I look out at the pasture and the forest at the edge of the farm while the goats stand next to me and eat their grain.

When all the milking is done and the goats are out on pasture, the other daily tasks begin: feeding the pigs, chickens and non-milking goats, setting new fences for the animals, weeding, harvesting, bug patrol, transplanting and seeding, and anything else that may pop up on the to-do list. Even when the list is long, we make sure to take some time to simply look at the animals; it’s important to observe their actions but it’s also gratifying—the goats always look so happy out in a fresh field!

How Much Green Can I Eat In a Week?

2009-07-09T07:30:00.000-04:00

The snap peas stole the show at our little farm stand at the Northfield Farmers Market this week. We all laughed when a woman approached us waxing poetically about early peas but then probed deeply with a question many of us are asking ourselves as summer crescendos... "How much green CAN I eat in a week"?!

Earlier in the week we had stayed up late painting signs in the barn, hoping to convince folks to press that very edge! And to also consider bringing home THE bacon. Our delicious bacon made so by the combination of being from a heritage breed (Tamworth), locally pastured and organically managed. The Green Mountain Girls had recently picked up the bacon having first taken two pigs to Royal Butcher in Randolph, then rushing the hams and bacon to Vermont Smoke and Cure in Barre. How fun is this... the maple syrup Vermont Smoke and Cure uses is from our friends and neighbors Hannah and Ray Morvan who run Sweet Retreat!

We are thrilled Vern DuClos and others have worked to create a Farmers Market in Northfield. Folks have welcomed us to the green and we are thrilled to be adding to the vibrancy of our community even while we are humbled by the all-out efforts of peers. Chip and Sarah Natvig of Pebble Brook Farm have an especially inspired stand seen here.

Inch by Inch, Row by Row

2009-07-07T20:08:00.012-04:00

"Your garden is kickin'!" "Your brassicas look great!" Recent comments from friends have the Green Mountain Girls feeling pleased with progress in the garden.

Mind you, we aren't getting cocky, there are still frequent trips out for bug control and gratitude that after multiple forecasts of possible hail, none has come our way. We are also appreciative of our well drained soils -- as I write another deluge drenches us.

The above photo shows chard, kale, lettuce, onions, broccoli and cabbage coming into their prime. More distant rows host beans, beets and carrots. And this week we are planting lots of seeds for winter storage crops -- huh, with all this green around winter, (a true love in its own right), is hard to even conjure up! Anyway, while I'm excited about the piglets and Mamma Doodle getting in the newspaper, looking around the garden today I thought... hey you plants ought to also be admired!

I flash back to seeding sessions with our neighbor Kati as early as February and smile as I think about the mega-spreadsheet that keeps us on track toward enabling these plants to thrive... seeding them in the right regime and amending the soil to meet the requirements of each, all the while attending to organic standards. Not to mention planting an adequate yet reasonable amount of each... otherwise the Green Mountain Girls will be tossing zucchinis rather than tootsie rolls from the Labor Day parade float! Anyone interested in the behind the blog view of the farm might want to glimpse this tool that keeps us on track inch by inch and row by row.

A Wet, but Fun Open House

2009-07-05T20:30:00.002-04:00

Despite the ongoing rain, about 100 people took the opportunity to tour our farm last week. The piglets were a star attraction (of course), receiving plenty of attention for their playfulness. Visitors' encouragement and their media debut on the front page of the Montpelier Times-Argus may be going to their heads though.

Dozens of names were suggested for the new lambs, including Blackjack, Clue and even Eeny, Meeny, Miny and Moe. There are so many good names, we haven't been able to make final choices. And our goats didn't seem to mind (too much) having a large audience for the evening's milking session.

We had a grand time making food and talking with folks. Much thanks to friends, family and neighbors who helped make the event a success. From spit roasting a goat to making cheese and giving tours, several other people helped us "host" the event. We were able to serve food almost entirely from our farm, with the exception of those handy grains (chips, bread, rice, etc.). The Barbecue Pork was a particular favorite. Mari noted that for someone coming off two decades as a vegetarian, I made a mean barbecue.

One reason for the open house is that we love sharing our farm and offering people an opportunity to see how food can be raised humanely and sustainably. And it sure was fun having 100 people join us! So much fun, we are already thinking about how and when to do it again.

Thanks to those who joined us and we look forward to seeing more of you at the farm in the future. We added some photos from the event to the Blog's summer slide show (top of the page on the right) and stay tuned for more piglet and other farm updates.

Meat, vegetables, eggs and milk are available directly from the farm, at the Northfield Farmers' Market and we have a few shares left for our Omnivore's Farm Share. Contact us with any questions.

Open House / Farm Tour - Rain or not

2009-07-02T10:15:00.000-04:00

We have already lit the fire and the spit is ready to roll , so please drop in (Rain or no Rain - doesn't seem like we will have shine) and celebrate summer at the Green Mountain Girls Farm Thursday, July 2nd from 4-8pm. (More details & directions here)
We have great indoor spaces to sample food and the new lambs in the barn need your help with names.

This "open house" style gathering will feature games, farm tours and of course, sampling tasty farm food. Meet Tic, Tac and Toe the new piglets, Jenga and the rest of our milking goats and chicks galore. They all adore attention!

And peek in at our, (work in progress), barn event space and guest house. The cozy finished space will provide beds for 6 with a private relaxation space, kitchen and bath. The event space comfortably seats 40.

Also note there are still shares available for our Omnivores Farm Share
Call or email us with any questions
GreenMtnGirls@gmail.com
802-505-1767 or 802-505-1768

The Act of Eating

2009-06-26T05:55:00.005-04:00

This past Tuesday Mari and I went to a Rural Vermont raw milk processing workshop at Earthwise Farm and Forest in Bethel, and we learned how to make butter, fromage blanc, ricotta cheese, and yogurt. It was amazing how simple these things are to make!

That night for dinner I had a muffin with butter on it and yogurt with fruit, and as I took my first bite I realized that everything I was eating (aside from the fruit, which was from the coop) I had made myself. It felt so satisfying to intimately know the time and care put into nourishing myself, and I realized that the preparation and eating of these foods brings more than just physical nourishment. The practices of planting, picking, milking, mixing, pouring, baking, cooking, and eating bring a clarity to food that is so often forgotten when we fail to think about where our food comes from. When the act of eating becomes a meditation, it allows me to not only connect with the immediate sense of taste, but also to understand the efforts that allowed me to have this meal.

After working on the farm for a month now, I am convinced that food tastes better when you know the care and time that went into it. As the summer season progresses, the gardens are filling in more each day; the tomatoes are flowering and I'm excitedly looking forward to the first fruit. Tell me, what will be better than that first juicy bite of a brandywine after helping it grow?

Killdeer!

2009-06-18T22:21:00.005-04:00

Dusk advanced. Yet I still hoped to till our main veggie garden prior to rains predicted to start at midnight and continue for a few days. Lights on, a self-coaching voice prompting me to “stay alert”, “look for big rocks”, I startled and backed off on the throttle. My mind took in a bright white chest barred with two black bands. Next I saw her orange-buff rump, as the adult Killdeer did her broken wing display trying to distract me from her nest of 4 beautiful speckled eggs.

Sandwiched between two ecologist brothers, one an ornithologist, and having done some of my own birding I often can come up with a guess at a bird. But I get insecure, the calls and names blend together. Outside the most common ones, I have to relearn calls each year. This one I knew from youth. I remember learning it from my Dad on evening walks around Mr. Connor’s fields. The name stuck with me where others didn’t. For the last 28 days the frequent “Killdeer” call has linked my past and present.

How fitting it was that today when we discovered 3 tiny replicas of Mama and Papa Kill Deer that my Dad was visiting! I wish we could share photos of their bright white chests with black bands… but these guys are born running. Like chickens, ducks and other precocial birds, they hatch from a larger than average egg eyes wide open, fluffy of feather and ready to run. As we planted successions of bush beans today the 3 little ones scooted around with both parents close at hand, demonstrating their (fake) broken wing whenever we got too close to the day-old birds. One egg remains on the nest which can be found in an island of weeds and cover crops which will be tilled in and planted over as soon as these little guys find their wings. For this precocious species it will only be a few days.

Introducing Tic, Tac & Toe

2009-06-14T16:55:00.008-04:00

The first piglets were born last week. (June 2nd for those counting) It is very exciting, now that the nervous stage is over. While the litter was surprisingly small, Mama Doodle seems to be doing well at rearing these little piglets thus far. It is her (and our) first litter of piglets.

They are so very small when they are born (and still). Especially when you compare the 3 lb piglets with their 500 lb mama. Fortunately, she is being careful around them and they are learning to keep clear of her big hooves. Already at just over a week old, they are trying to dig in the dirt, chewing on grass and tumbling over each other. That is when they aren't nursing or burrowed in the straw for a nap.

More pictures and stories to come as they get bigger, but here are the littlest ones on the farm.

And their names - Tic, Tac and Toe because the naming theme for 2009 is Games. So all animals we acquire in 2009 will have a game name. Feel free to submit your favorites. Two new doelings to be named this week.

Piglets, Plants, and Lattes on the Hoof

2009-06-10T22:07:00.006-04:00

A lot has happened on GMG Farm in the past two weeks!

After many days of anticipation, Doodle gave birth to her first litter of piglets. It was a small litter, and we are excited to welcome the three piglets, Tic, Tac, and Toe, to the farm! Doodle is doing a great job nursing and taking care of them, and we are often compelled to simply stand and watch them burrow through hay or nuzzle up to their mom for milk.

The hoop house is now full with tomatoes, tomatillos, peppers, and eggplants. The recent wind storm ripped the south side of the hoop house out of the ground, but Buzz, Will and DJ successfully put the poles back down in the ground where they belong the next day.

We have been busy transplanting into the main garden, and though we are currently working around a killdeer nest--a ground nesting bird that lays speckled eggs--kale, chard, cumin, parsley, brussels sprouts, lettuce, broccoli, onions, and more are digging their roots down deeper into the soil and growing each day.

As always, the goats are milked twice a day: in the morning and at night. And what better way to start the day than with a latte? Mari brewed some fresh coffee and we added the milk right from the source for the freshest lattes you can get! Thanks to Jenga the goat for the delicious milk!

Want to be involved in the fun? Check out the Green Mountain Girls Farm CSA, beginning in July, and make connections with the farm while adding delicious local food to your home.

Thank You Pigs

2009-05-19T21:22:00.001-04:00

Today we had to say goodbye to two pigs, Revere and Drum. They had done their job here on our farm and will now provide healthy food for many people. People say you shouldn't name animals that you are raising for meat, it makes it too hard. But on our farm, name or no name, we knew those two pigs -- we only had 5. We did take a moment to say goodbye and thank them for the food they would soon provide. They just looked at me, content as ever, as the trailer pulled away. Just how I want our animals to be. They didn't live a long life, but a healthy, calm, contented one.

I was a vegetarian for 20 years - mostly because I had deep concerns (and still do) about how most meat is raised and whether it is healthy for us, the animal and our world. But I know how this pork was raised - on organic grain (with plenty of garden/kitchen cuttings and some fresh goat's milk these past few weeks), on pasture and plenty hay in the winter, having plenty of space to move around and with love (mostly conveyed via scratching behind the ears and of course belly rubs).

Saying goodbye to these pigs wasn't the easiest farm job, but I am thrilled to be able to offer meat that was raised in a manner that is healthy for us, the animal and our world.

And as a part of completing the circle of life...Doodle is due with piglets in 2 weeks.

Chicks have Arrived!

2009-05-01T21:41:00.005-04:00

Baby chicks are so very fluffy and cute. Round balls of down with the tiniest wings starting to form.
Our first batch of chicks arrived this week and the barn is full of "cheep, cheep". They have a zest for life and are dashing to and fro. Even at this young (3 days old) age, they were excited to receive some lettuce sprouts that were thinned during transplanting.

It has been a busy few weeks with seedlings, orchard planting, and getting all of the animals ready to be rotating through our pastures for the summer. - More photos, videos and stories to come soon.

Omnivore's Farm Share Available

2009-04-08T09:17:00.005-04:00

We are offering a Farm Share that:

Provides local, organically managed Meat, Eggs, Vegetables, Herbs, Fruit, Flowers and Dairy
Enables you to choose how much and what you want each week - Free Choice Model
Invites you to share our farm - pond swims, picnics, trails & animal visits
Supplies food all year, including some prepared foods as well as frozen, canned and stored summer produce for the winter months.

Farm Shares are now available for our introductory season
(July-Dec 2009)
$50/week per share. 1 share = 1 adults, kids under 10 no charge, 10-16 =1/2 share.

You join for the season. Each week we will provide plenty of vegetables and fruit that are in season in addition to pork, chicken and/or beef, and eggs and milk. You pay one price for the season and get to choose what you bring home each week, both the items and the quantity.

For more details - see the Omnivore's Farm Share Brochure
Call or email us with any questions
GreenMtnGirls@gmail.com
802-505-1767 or 802-505-1768

Kids on the Farm

2009-04-05T09:27:00.000-04:00

Last week, we had enthusiastic visitors and farm helpers. Lou and Ella helped feed all the animals, clean their stalls, carry water, collect & package eggs and of course, admire our goats, chickens and pigs. Early on, Lou noted, "We have to do our work first, then maybe we can play." What a work ethic, at six. Yes, Lou (6) and Ella (3+), were small helpers but dedicated ones.

It was a joy to watch Ella talk to the chickens, reassuring them, and admonishing them if they weren't behaving well. Lou focused his attention on our goats, his true love, but he also patiently waited and watched for the hens to lay more eggs. His ability and desire to observe our animals surpassed many of our adult guests. We miss their help and I know our animals miss the extra attention.

Lou and Ella seem to know something I discover only when I let myself slow down. It is a joy and wonder to watch animals move, grow and interact. And when they are as cute as pigs and goats, it is even easier. Our guest house will be open this summer for others looking to enhance their kids (or your own) farm education.

Nice View

2009-04-02T12:43:00.003-04:00

The other day, as our chickens were out scratching in the dirt that had emerged from months under the snow. This New Hampshire Red hen took a moment to enjoy the view of the expanded pond. We did a major expansion of our little tiny pond due to the fact that we have an artesian well that overflows about 2.5 gallons every minute, all year long. So once the ice melts (and for some once the water warms a bit) there will be nice swimming and just the enjoyment of water.
And the hen is right, it is a nice view from the top of the stone wall.

Belly Rubs

2009-04-01T18:42:00.004-04:00

If you want to make a pig happy, just rub their belly. If they are standing when you start, they will start to lean against you, indicating their happiness. You can almost feel them relaxing. Since Doodle has been back, we've been trying to make sure she feels loved especially since she and the Redcoats are still separated. And we figure, we will benefit when she has her piglets if she is very comfortable with us. So every few days, or when the time and opportunity strike, I like to take a few moments and indulge her in a good belly rub. This morning, she had gone back in her shelter (our livestock trailer) to lay in the hay. So I went in and started scratching. It is amazing. She'll wiggle around a bit to fully expose her belly and then close her eyes and release some quiet contented sighs. It is good relaxing moment for me too - reminding me to take time amidst busy days to enjoy.

Adopt -a- Goat

2009-03-27T10:16:00.001-04:00

We didn't realize that animal adoptions would be part of our farming/tourism business, but why not. Some kids adopt endangered species, but Lou wanted a goat, a dairy goat. After observing our goat herd for several days and much deliberation, Lou decided he would adopt Ingrid, a LaMancha goat. Deciding everyone's responsibility in this adoption was a key question. Thus far, we've asked the six-year old to think of her often, and he has sent a new collar and lead. We've promised to send photos and we plan to post a copy of the official adoption certificate in the barn.

We love sharing our farm and if animal adoptions help kids (or adults) enjoy our Vermont Farm, we are all for it.

Napping in the Sun

2009-03-24T15:12:00.002-04:00

Even the pigs can't resist a nap in the sun as it warms up. While some parts of the country are already into the warm, flowering days of spring, here in central Vermont spring is a bit slower to arrive. But spring has arrived. This year much of our snow is already melted and the sun has a bit more strength. It means during their naps, instead of burrowing deep into their pile of hay, the pigs are seeking the sun. And how cute they look.

Spring

2009-03-21T09:31:00.002-04:00

Spring has arrived officially by the calendar and as I noted in Hens Walk About , we can see the signs here in Central Vermont. We have put away this year's winter slideshow and are now posting spring pictures from our farm. We will keep adding to this slideshow all season so you can see spring evolve here on our farm.

If you miss the snowy shots you can still see them all in our Picasa Photo Albums. Happy Spring!

Hens on Walk About

2009-03-21T08:23:00.003-04:00

Clearly, spring has arrived here in Central Vermont. Signs are everywhere: the sun has warmth and strength, snow is melting, the sap is running, new birds at our feeder, the brook is rushing, Geese heading north, muddy roads and our chickens are venturing out from the hoop house.

Spring, at least early spring in our part of the world, still has cold nights (and sometimes cold snowy days too) and snow covered areas. But, the snow has melted under trees and at the edge of paths and driveways and on warm afternoons are chickens are drawn there.

The chickens, like many Vermonters, have spring fever. Thrilled to get out of the hoop house, which is pretty posh winter living, and scratch in the leaf litter and the dirt to find....Well, I don't know exactly what they are finding, bugs and grubs and seeds I suppose. But whatever they are finding is making them VERY happy.

One warm afternoon this week, I returned from the Barn to find 5 hens on the slate patio at the front door...of the house. It is a warm sunny spot, but otherwise surrounded by snow (which the chickens do not like to cross). It was as if they had arrived for an afternoon snack, at the house. Apparently, the open ground near the hoop house wasn't enough. Perhaps they knew we still had some winter squash in the basement. I let them be for awhile, soaking in some sun on the patio for myself too, before I herded them back across the snowy yard and back toward the hoop house. Soon enough, they will be back out pasturing on our fields full time.

Doodle is Back

2009-03-13T21:53:00.000-04:00

Doodle, our first sow, is back from breeding camp. We sent her off to Hogwash Farm, where we got her, to get pregnant since we don't have any boars here. Boars can look a bit scary, they are big and they have tusks. When Mari saw Bruce the boar she noted, "we don't need one of those". That was just in the moment, we aren't ruling it out, but he was a bit intimidating.

Anyway, Doodle is back and getting to know the Redcoats. Unfortunately, despite some coaching to welcome their new friend, they were a bit skeptical and chased her around the pen a bit when we first introduced them. Not helping matters, as soon as Revere, Madison, Fife or Drum approached her, she bolted. So....now they are getting to know each other with a boundary in between. It is how we should have started, but the snow and frozen ground have us a bit limited on pen options.

Doodle is enjoying some extra attention from us to help her transition. She really loves to be scratched behind the ears and once you start rubbing her belly she'll roll to fully expose it. She has a cozy spot with LOTS of hay to burrow in and keep her warm. And we expect in a few days all the pigs will be able to be together...or at least so we hope.
(check out the slide show for more recent pictures)

Sometimes Farming isn't Glamorous

2009-03-11T21:23:00.006-04:00

Bedded pack is the handy euphemism for hay and/or wood shavings mixed with animal poop & pee that builds up for several months, generally in the winter. It is quite a convenient method and ensures we capture those nutrients for compost. Well it is convenient until you have to remove it. One day recently Mari decided it really was time to clear out the goat pen, she even offered to do it while I worked on other things. I felt mildy guilty leaving her in their pen with a pitchfork and a large wagon, but she does love physical work and she is chief of compost.

But all good things do have to come to an end, so after lunch I was drafted and we had a long way to go. Amazingly the pack of hay, poop and pee was over a foot deep in some places and it was already composting. It was quite satisfying and the compost pile is now hopping, getting ready for our plants this summer. And when the goats came back in to their pen from outside, their reach was no longer quite as high. And us farmers were tired and needed a hot bath. But one project that had been lingering on the to-do list was done, always a good feeling.

I am also happy to report that the goats have slimmed down and they haven't even been that grumpy about it. Though they do comment, sometimes loudly, when they hear the pigs getting grain.
(Photos: Mari 2/3 of the way done; the goats back in their clean pen)

Happy Hens

2009-03-05T20:34:00.004-05:00

Our hens love the sunny days. Today, it was definitely spring in the hoop house (their winter home) and possibly even summer by the temperatures at least. The hens roam in the snow-free hoop house all winter. In addition to organic grain, we give them hay and some vegetable scraps for entertainment. In the photo and video, the hens are scratching in the hay finding some treats, seeds and I suppose maybe some bugs and such. The photo shows three of our Golden Laced Wyandottes, one of our prettiest hens, I think. They keep themselves busy, and mostly out of trouble, and they are always curious as to what you might be bringing them.

Learning to Plaster

2009-02-23T20:36:00.007-05:00

Renovations in our barn are well underway. The end result will be a wonderful guest retreat, complete with a full kitchen and views of the farm. Last week, we learned about plaster. We added color and texture to the event space and finished the new wall. We used plaster as a finish coat, and it looks great. It was fun to put on too. Though, Mari & I are still learning. Fortunately, we had a skilled teacher (and lead plasterer). Here are some before, during and after images. It is a thick paste and you just spread it on. The goal is to add some texture, so we didn't have to try and get it perfectly smooth. Then there is some smoothing and spreading. Then a little time for it to harden and another bit of smoothing. And that is it. Only 1 coat, and voila, transformed. Tiling the new bathroom is next. Then on to the guest room upstairs. We are creating a sleeping loft so there is room for an entire family to visit. We'll let you know of the opening date, but we anticipate being open for guests in late spring or early summer.

Perfect Ski Day!

2009-02-22T20:18:00.004-05:00

Saturday was just a perfect ski (that would be cross-country, but it might have been a great alpine day as well). We had sun and the previous few days had left us with about 8 inches of nice snow on top of our impenetrable crust. Our neighbor Kati joined us for a brilliant morning ski and led the way to the Pleasure Dome, a location her father and some other folks had named many a year ago. What I know is the snow was lovely, the weather perfect and the company just delightful, making a wonderful and needed excursion for all. Our farm is designed for play as well! Now, we have even more snow for outdoor play.

White Pine Needles, Yummmmy!

2009-02-20T11:53:00.006-05:00

Well, the goats think the white pine needles are a delicious snack. If I hadn't watched them choose twigs, thorny raspberries and tree bark at points this summer, when they had access to tasty grasses, I might think it was just out of winter desperation. Of course, that is probably also true. When the meals every day are hay, hay, hay..and more hay, some pine needles start looking good. I think they would irritate or tickle my throat if I ate them. But the goats were thrilled to have some fresh greenery. (Josephine on the left and Molly on the right)

How much do those pigs weigh?

2009-02-14T13:36:00.005-05:00

The pigs' weight is often a curiosity. Any guesses? We track their weight as a guide to how much to feed them, their overall health, estimated finishing date, and for fun. This batch is growing like weeds as they say. When we brought them home from Hogwash Farm, the Redcoats were 6 weeks old and weighed about 25-30 lbs. They were tiny, by comparison. Today's measurements reveal:
Revere: 288 lbs
Fife: 237
Drum: 219
Madison: 212
That means, they have gained on average 1.2 -1.6 pounds per day. Yikes! Talk about putting on your winter weight.

People often ask how we weigh the pigs. Funny images of them lining up to get on the scale come to mind. But, alas, their weights are estimates based on measuring their length & girth and doing some math. Given they never stand perfectly still, it does mean the above measurements could be off a bit. Revere is notably bigger than everyone else, but I wouldn't have thought Fife was 20 lbs bigger than Drum & Madison. Hmm.

You Girls Need a Tractor

2009-02-13T18:33:00.005-05:00

When we started this adventure, we both had the purest of intents. Figure out what our property was suited for, instead of forcing an idea on it; Grow & raise healthy, sustainable food; Establish balance in our lives between work & play; and do it all without a tractor or other big equipment. So far...we are 2 for 4. Balance isn't our strong point...never has been and Santa brought us a tractor, a small one, it did fit in his sleigh after all, but a 29hp gasoline powered tractor none the less. Perhaps fortunately for Mari, the blog didn't start last year, when she adamantly (and perhaps a bit righteously) would tell those that inquired that no, we weren't getting a tractor - after all we wanted to get in shape as well. One of our neighbors would often say, "You girls need a tractor". We were convinced, and we were not all wrong, that one way to establish a profitable farm is to avoid debt and major expenses, like a tractor. However, another way to become a profitable farm is to get to most of your work done. Our little tractor is helping us achieve that. Turning compost takes minutes instead of hours and we can keep the hoop house clear of snow. We both enjoy leveraging its power, but Mari is the star tractorista.

A double yolk

2009-02-08T21:34:00.006-05:00

This photo of our eggs -- well, our hens' eggs, shows both the nice dark yolks and a double one. We aren't sure which hen is producing these mammoth eggs, but every once in a while they appear. It is always fun to find them. I wonder if there are recipes which benefit from double yolked eggs? (Thanks to our neighbor Tad for the photo)

Who could get fat eating hay?

2009-02-05T08:18:00.002-05:00

Our goats having been putting on their winter fat...it seems. Which was a bit surprising to Mari & I because, all they are eating is hay and some minerals, ok and the occasional bit of grain (which is their equivalent of crack cocaine). We wondered if they weren't getting some of the nutrients they needed from our hay, so they were eating more. It is true that they get a lot less exercise in the winter, they aren't roaming the hillsides, clearing ski trails and such. But our vet says, no they can get fat on hay, they won't all self regulate. So the goats are on a diet. And they don't like it very much. They get especially vocal when they hear the sound of the pig's grain being poured into their feeder. They know the sound and they want some too.

Good Morning Redcoats

2009-02-04T21:50:00.004-05:00

Warning, yawning is contagious, even among pigs. While the pigs are often silly and loud, they can be quiet, soft and cuddly. Most often, this is when they are sleepy. On this chilly morning (only 4 degrees), the Redcoats weren't in a hurry to get up from the cozy pile.

Pig Sounds

2009-02-03T10:23:00.004-05:00

Many people have been amused by the sounds our pigs make. They do whine, snort and talk back a bit. And only get quiet when sleeping or being scratched. For those who need more than just the pictures of our Redcoats, here they are this morning asking for food, attention, and whatever else they can get. We will work on some additional videos introducing the animals.

How can you not love pigs?

2009-01-28T19:59:00.002-05:00

That is what I think every time I look at our pigs. So often I find myself calling over whoever is in earshot to look at how adorable they are at that moment. Sometimes it is when they are all in a pile sleeping, even at their current size (around 160 lbs, except for Revere who is near 200lbs.) Our vet, Alison was over today and as she entered their pen, they were sleeping all curled up together, a few opening their eyes to check her out. "They are incredible," she said. "It is like Charlotte's Web and they have such shiny, beautiful coats."

Then there are pigs in the snow. Ok, anything is beautiful in the snow. Our Tamworth pigs eat snow, dig for any other treats that might be there and just wander about. And they love to be scratched behind the ears or the belly. My game, to see if I can get a pig to fall over, because he/she is in a scratching trance.

We do raise pigs for meat, but we also enjoy them while they walk our little piece of earth. We give them a good life, and they give back.

Pork is Available

2009-01-25T20:33:00.001-05:00

We have pasture-raised pork available for sale, and it is delicious! Whether you are interested in roast, ribs, chops or just some good bacon, we can offer you healthy, tasty meat. Our pork is naturally and healthfully raised here on our farm. Our pigs are rotated through our pastures where they dig for roots and other treats. The pork currently available was apple-finished. Last fall we brought home a truckload of Champlain Orchards' apples and our pigs LOVE apples. We also feed them organic grain from Green Mountain Feeds in Bethel and trimmings from our organic produce. For prices, see our product list or contact us.

Eggs for Sale

2009-01-25T20:12:00.003-05:00

We are glad to announce that our eggs will soon be available at Hunger Mountain Co-op in Montpelier. You can also buy them directly at the farm. Email us for more details.

Winter, wonderful Winter

2009-01-24T18:31:00.001-05:00

Ok, it is true, these farmers really love winter. Between great outdoor fun in the snow and a break from many aspects of farm work, it is a great combination. Today we ventured out on our cross-country skis on a cold, but brilliantly sunny morning. The snow is wonderful and there was a few inches on the trails. The brooks have peaked out from under their snow and ice cover in a few places and it is a treat to stop by the edge and listen to it babble before pushing on. Due to some trail work with our neighbor Kati, we can now do a great loop up near the Boaz waterfall and cruise down the Red Zinger trail. Skiing out the door, can't be beat.

Cold Temps, no problem

2009-01-19T09:48:00.000-05:00

Well all on the farm made it through the deep freeze just fine. In fact, those lucky chickens had 45 degree temperatures a few days in their hoop house, thanks to the clear sunny days. I think if the other animals knew how good the chickens had it we might have had a mutiny on our hands...or at least pigs and goats knocking on the door asking to get into the hoop house. Instead the goats huddled together and ate alot and the pigs snuggled under their hay. All seemed well. In fact a pile of pigs with faces buried in they hay are quite adorable.

The Deep Freeze

2009-01-15T21:46:00.000-05:00

Minus 20 degrees Fahrenheit are not temperatures most people like to see. I don't mind them that much, it is a good excuse for indoor projects or scrabble by the woodstove. But now that we have livestock that don't have a woodstove to stoke, it is a bit more nerve racking. On day 2 of this deep freeze, all seems well. Fortunately, we have had two brilliantly calm, sunny days, good for spirits if nothing else. Tonight will be a very cold one, but the pigs and goats have extra hay for eating and burrowing as well as each other's body heat. And we corralled all the chicken roosts and gave them an additional, closer roof to help keep in body heat at night. Fingers are crossed that all do ok.