tag:blogger.com,1999:blog-10231290929058557262024-03-13T09:20:51.264-07:00Farming with MikeUnknownnoreply@blogger.comBlogger101125tag:blogger.com,1999:blog-1023129092905855726.post-43474410258802429712012-09-17T21:41:00.000-07:002012-09-17T21:41:52.684-07:00What the!!!!<div class="separator" style="clear: both; text-align: center;">
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What the???? What is??? Who is in my tomatoes?<br />
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What the!!! What is she doing? Holy *&^$%!!!!<br />
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Heidi and I took a tour of the farm together today. We paused in the tomatoes that are enjoying this long stretch of dry warm weather. The cloche (that's French for bell) is loaded with the Fantastics I wrote of earlier. There is a ton, literally, of green fruit and we are just beginning to harvest some for the house.<br />
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The cherry and grape tomatoes in the field are loaded as well.<br />
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It is so nice to grow a few things far enough apart that we can till between them with a tractor. We trellis on metal stakes with a two wire system that supports the plants. As you can see they are getting so tall that they are beginning to fold over the top of the wire.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-70215185795039278602012-09-13T22:18:00.001-07:002012-09-13T22:25:04.852-07:00Field Walk September 13<div class="separator" style="clear: both; text-align: center;">
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At the start of today's field walk I checked in with Boistfort Valley Farm's newest addition. Lisa Marie has joined us to take on some of the book work in the office; taking orders and printing invoices and pack sheets among other things. She seems to be getting the hang of things here as she politely asks me to talk to the hand.<br />
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One of my biggest concerns right now is the health and well being of our crops. Aphids just love these warm dry days, and though the cool nights and mornings seem to be knocking them back a bit, they are still enemy #1 at the farm. We grow over 5 acres of celery and I am an attentive and doting steward when it comes to this crop.<br />
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You have to get right in there to find the earliest signs of an aphid population, or the early onset of early blight, or black heart or any number of afflictions I do not care to dwell on but that constantly threaten an organic crop. A large block of a single crop is an unnatural occurance, and without the silver bullet of high potency pesticides and fungicides it requires constant diligence, and a great degree of faith and attention to detail. My friend Nil always reminds me "there is no fertilizer like the footprints of the master".<br />
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Here is a good example of something or things done right as this crop of broccoli has made it to harvest as a consistent and healthy crop during the greatest degree of pest pressure.<br />
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Another surprise victory in this short season is our melon crop which appears ready for harvest in the next few days. This will be our first real harvest of melons of any sort in several years.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-70148457838951494032012-09-03T17:07:00.001-07:002012-09-03T17:07:52.444-07:00The Calm Before the Storm<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Thought I better post a photo of what is probably the nicest planting of broccoli we have grown here in years. Healthy, clean, and consistent. Now I just wait for the explosion of aphids that share my enthusiasm for healthy crops of broccoli. It seems like the aphid pressure has been increasing every year in the valley and though we have established a fairly effective trifecta of treatments including a microbial fungus and the application of over 1/2 million lady every year, these little %$@#%$s seem to eventually get the better of us. The aphid loves this warm dry weather as well and they can hide like nobodies business, especially in the broccoli and cauliflower as well as the undersides of the kales. Please wish us well as the fight is definitely on.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1023129092905855726.post-33789648809912587722012-09-03T16:47:00.000-07:002012-09-03T16:56:49.912-07:00Garlic Harvest<br />
I know, I know, It's just that I....<br />
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It is a story well illustrated by my most recent attempt to blog. Early in the morning in late July I set out with the field crew to document the garlic harvest. We grow about 2 acres of garlic and the harvest is kind of a big deal. Among other things it signals the beginning of the end of the beginning of summer.<br />
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My job is to operate the tractor to loosen the soil and make shorter work of the difficult task of pulling the garlic out of the ground. We use our John Deere 2640 with a set of "rippers" or "subsoilers" on the back. The tractor straddles the rows and the shanks of the subsoiler penetrate the soil to a depth of about sixteen inches.<br />
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It is literally like throwing an anchor off the back of the tractor. This process is also used late in the season on ground that we have traveled over a lot and helps to loosen the soil and break up any hard pan caused by tilling or plowing.<br />
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So there I am doing my best to get over the field and stay ahead of the crew without breaking anything.The whole field crew is out there with me; twelve guys that really know how to work, and it is a struggle to stay ahead and double back over the tougher areas while they pull the garlic and load it onto our trucks and trailers.<br />
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Before I realize it the crew has finished harvesting, the last truck is loaded and pulling out to transport the garlic back to the farm and there I am holding a camera in an empty field.<br />
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We use our now empty greenhouses to store the garlic and It was all I could do to snap a few pictures of the garlic in the greenhouse before these guys had it cleaned and ready for market.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1023129092905855726.post-54034546907434224282012-07-05T13:20:00.002-07:002012-07-05T13:26:18.463-07:00Fourth of July Field Walk<div class="separator" style="clear: both; text-align: center;">
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I made my rounds of the farm early on the fourth of July. It is so nice
to come across a field that the crew has recently weeded. Our first
planting of dill shows excellent vigor, solid germination, and is
virtually free of weeds.<br />
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I am also happy to report that the chard that I wrote about in an earlier post has recovered well and has quickly grown ready for harvest. However...<br />
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A recent conversation with a local producer of chard seed has brought another issue to the table. Some of our red chard is beginning to flower; probably due in part to how early we started it in the green house and then finalized by the consistently cool temperatures we had in June. He is concerned that our crop of red chard may contaminate his yellow chard which is about 1/2 mile away. If so we will send our field crew out to remove those plants which have gone to seed.<br />
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Chard, like many other crops, including kale and parsley, is a "cut & come again". We harvest mature leaves from the outside of the plant every week, and the plant continues to produce, sometimes for the entire season. We do not harvest from plants that have "bolted" or gone to seed. So in this case it is of little consequence that we have to remove the flowering plants, just a bit more work.<br />
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Our first planting of sunflowers is well established and beginning to take hold. Soon this field will be a solid forest of bright yellow flowers.<br />
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The mystery guest under the row cover is, in this case, my personal planting of tomatoes. I have a favorite. Fantastics by name they are admittedly not an heirloom, but rather a very old hybrid developed in the northwest. I have been growing them since I started my own garden in the early eighties. They are a beautiful, vining plant that produces huge very traditional tomatoes. They are the best in my opinion; absolutely fantastic. In a few weeks after we cultivate them one more time and they begin to grow unmanageable, we will stake them and trellis them, cover the hoops with a row of fabric and hope for a bumper crop of great tasting tomatoes.<br />
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One of my jobs as I observe the fields and plants that make up the farm, is to monitor trials. We are always looking to improve the quality of the produce we grow, and trial several varieties of several crops every year. Sometimes it is difficult to determine the difference, other times, like with this trial of two different lettuces, the choice is clear. <br />
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Gratefully I ended this particular day with another great set of beds; good germination, excellent performance and very few weeds. I hope you're hungry for cilantro.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-65426523659866617072012-06-29T10:03:00.001-07:002012-06-29T10:03:42.204-07:00Warehouse Progress<div class="separator" style="clear: both; text-align: center;">
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Enter the new digs. We have re-taped and added a coat of mud and some texture to what will be the office and break-room of our new facility. Doors have been hung or re-hung, patches made, and we are ready for a coat of paint<br />
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The new office has a view of the floor.<br />
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The floor is still cluttered with tools and a thousand things that we have collected over the years in preparation for setting up a more formal packing facility.<br />
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The list has expanded and contracted, but our short term objectives and long term goals have remained the same since day one.<br />
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The new covered area, that will be used for washing, is being inspected today and we will pour concrete on Monday. The painter is coming down to go over the details, and though I am jokingly sticking to my original projected start-up date of July 1, we are making good progress and it will not be long before we are setting up the refrigeration and completing the installation of new high efficiency lighting.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-53225428666148511842012-06-29T09:56:00.000-07:002015-08-15T21:31:50.293-07:00Nothin' Left To Do<br />
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About a week ago <a href="http://www.organicmechanic.ca/">The Organic Mechanic</a> paid us a visit. I got a phone call from a local farm and was introduced via email to Thomas Kamiya.</div>
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<div class="storyTitle" style="font-family: Arial,Helvetica,sans-serif;">
<h3>
<span style="font-size: small;">Mechanic breathes life into farmers, machines
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<span style="font-size: small;"><b>By <a href="mailto:sbrown@capitalpress.com">STEVE BROWN</a></b></span>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Capital Press
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>ROCHESTER, Wash. -- Thomas Kamiya proudly points out a rototiller that was underwater for four days during a 2007 flood.
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>"We clean up, start up, it runs," he said. "It's a miracle."
</b></span></div>
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<span style="font-size: small;"><b>Less miraculous are the lessons he teaches his students. The
Japanese-Canadian retired as a heavy duty mechanic in 2009, and he now
spends about six months a year teaching young organic farmers how to
maintain their equipment.
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Until this summer, Kamiya has taken his class on the road only in
Canada. Now he's working his way south, through Western Washington and
Oregon. He's hoping someone in California will invite him to continue
south.
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Kamiya came to Canada from Japan in 1975, studied at the Northern
Alberta Institute of Technology and started working at Finning
International, a heavy equipment company based in Vancouver, B.C. There
he settled into what he calls "The Canadian Dream" -- a wife, two kids
and a garden.
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Since he retired, he has shared his knowledge with 123 farmers and counting. He is now 67 and has no plans to retire again.
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<span style="font-size: small;"><b>Why focus his teaching on organic farmers?
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<span style="font-size: small;"><b>"Organic farmers support public health," he said. "They are food doctors. They are a 'farmacy' -- that's with an 'F.'"
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<span style="font-size: small;"><b>Many young farmers have come from non-farm backgrounds and never had to learn technical skills.
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<span style="font-size: small;"><b>Kamiya said he teaches life skills in parallel with mechanics.
"Maintenance is good for the machine and for life," he said. "You
shouldn't need to repair it. That means you didn't do maintenance."
</b></span></div>
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<span style="font-size: small;"><b>Taking care of machines need not be difficult, but it is all-important.
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>"One minute of checking for leaks before start-up can save you a thousand dollars," he said.
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<span style="font-size: small;"><b>A 1958 Farmall Cub now runs well after he taught a young farmer how
to troubleshoot it. He called the repair and parts manual "the machine's
Bible."
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<span style="font-size: small;"><b>This machine should last another 20 years, "but without maintenance,
tomorrow morning it's gone. You have to make it last. They're not making
these anymore." </b></span></div>
<span style="font-size: small;"><b> </b>
</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Student Drew Schneidler said any of Kamiya's student had better be ready to work.
</b></span></div>
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<span style="font-size: small;"><b>"He's a traveling teacher, not a traveling mechanic," he said.
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Schneidler farms next to Helsing Junction Farm, where Kamiya stayed
during his visit to the area. The young farmer has confidence to do
things he earlier would have hired out to a mechanic.
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>"Before, I could tinker. Now I can figure out anything wrong, at
least with smaller machines. With bigger machines, at least I get in the
ballpark."
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Kamiya doesn't charge for his services, asking only for a place to plug in the van he travels and lives in.
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Any donations go to relief efforts in the earthquake- and tsunami-stricken areas of Japan, where he plans to teach next summer.
</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>"I want to build a bridge from the U.S. to Japan," he said. "I want to bring hope from heart to heart."</b> </span></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><span style="font-family: inherit; font-size: small;">I
ended up on the phone with Thomas and told him that though we may not
need any maintenance work I would be delighted to meet him. He came down
to the farm on Saturday and stayed until early Monday morning. I
know he was a bit frustrated by the fact that we made him take
Father's Day off. This man really likes to work. I think he was duly
impressed by our maintenance program and completely baffled by the
safety measures we take here. He was unwilling to believe that we had not had a fire when he saw that we have fire extinguishers in all our buildings and field and delivery vehicles. After searching and searching, meticulously going over our tractors, lawn mower, chainsaw, weed-eater, pressure-washer, and two generators, Thomas was finally able to point out one grease fitting that had not been serviced.</span></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><span style="font-family: inherit; font-size: small;">My daughter took a real shine to Thomas and his elegant manner and thoughtful approach to an intentional journey are inspiring.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-16607225883845231052012-06-28T13:54:00.001-07:002012-06-29T14:33:45.111-07:00It's Just a Box of Rain<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><a href="http://artsites.ucsc.edu/GDead/agdl/china.html#title"><span style="color: windowtext; text-decoration: none;">China Cat
Sunflower</span></a></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><i style="mso-bidi-font-style: normal;">Words
by Robert Hunter; music by Jerry Garcia<br />
Copyright Ice Nine Publishing; used by permission. </i></span></div>
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Look for awhile at the China Cat Sunflower<br />
proud-walking jingle in the midnight sun<br />
Copper-dome Bodhi drip a silver kimono<br />
like a crazy-quilt stargown<br />
through a dream night wind<br />
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Krazy Kat peeking through a lace bandana<br />
like a one-eyed Cheshire<br />
like a diamond-eye Jack<br />
A leaf of all colors plays<br />
a golden string fiddle<br />
to a double-e waterfall over my back<br />
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Comic book colors on a violin river<br />
crying Leonardo words<br />
from out a silk trombone<br />
I rang a silent bell<br />
beneath a shower of pearls<br />
in the eagle wing palace<br />
of the Queen Chinee
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In his </span><a href="http://artsites.ucsc.edu/GDead/agdl/biblio.html#hunter"><span style="color: windowtext; font-family: "Times New Roman","serif"; font-size: 12pt;">Box of Rain</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">, Hunter writes: </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">"Nobody
ever asked me the meaning of this song. People seem to know exactly what I'm
talking about. It's good that a few things in this world are clear to all of
us." </span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-34017426879497590802012-06-28T11:26:00.002-07:002012-06-28T11:32:27.781-07:00Field Walkin'<br />
If you work here at the farm you will eventually come into my office or hunt me down in a field or in the shop. If you break down you will come to me, if you get stuck, you will try to find me, if it rains you out you will look for me, if you finish something you will call me, if you don't finish something you will try and find me, if you are confused, don't understand, don't have what you need, have more than you need, lose what you had etc. you will try and get hold of me. The buck stops here. On a good day I am grateful and even keeled, I try to handle these situations with a level head and a sense of humor...on a good day. I tell myself that I am in service to our customers, that our subscribers and market shoppers want to know that their food is being grown with their best interest in mind; not only regarding our farming practices but also in the general vibe here at the farm. But know this: I not only have problems brought to me, I actively seek them out.<br />
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I spend much more time looking for unhealthy plants than I do standing at the end of a row or field and patting myself on the back. Oh, and I find them. It is our belief that prevention is far more appealing than trying to correct a problem, so I spend a lot of time observing plant health, and trying to stay ahead of pests and cultural requirements. The following set of pictures shows a little of both.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ta3wnhcoo6n6UQKtA5K3U_cy61axYMDfXxto_w991OSRMpGbmgUwafBTZ04Ajoapun__WYm8TIDK9b5aJFe4y1MdtSkul6qUg8wSsGnGlRclewRSuZ9ZKqvm_8RyaU6iiH5SJp3kSI1_/s1600/IMG_3001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ta3wnhcoo6n6UQKtA5K3U_cy61axYMDfXxto_w991OSRMpGbmgUwafBTZ04Ajoapun__WYm8TIDK9b5aJFe4y1MdtSkul6qUg8wSsGnGlRclewRSuZ9ZKqvm_8RyaU6iiH5SJp3kSI1_/s320/IMG_3001.JPG" width="320" /></a></div>
Here our Chard is getting hit with a bit of Cucumber Beetle pressure. Despite how awful this plant looks, they should pull out of it as soon as they begin to grow faster than the beetles can eat. They just need a bit more heat. We usually cover these early planting with row cover, but opted out this year. Time will tell if this was a fools move.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIvPNHvlzokY0z-pykvh7rs3oCEpWL0hytiA3tLYsZfz4hDg16bzJjAzd7R_2oZm_RYmKu8BEwdAmBMh9PVJDKPN6Tg__G_Z7ruWk7QrPhbKi6CpPlS-QMwe62g3whhDizlpHCywTRKua/s1600/IMG_3007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIvPNHvlzokY0z-pykvh7rs3oCEpWL0hytiA3tLYsZfz4hDg16bzJjAzd7R_2oZm_RYmKu8BEwdAmBMh9PVJDKPN6Tg__G_Z7ruWk7QrPhbKi6CpPlS-QMwe62g3whhDizlpHCywTRKua/s320/IMG_3007.JPG" width="320" /></a></div>
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Luckily, the Chard is near our perennial flowers and after looking at it, I was treated to an eyeful of blooms and buds.<br />
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The flowers are coming on just in time to make bouquets for our first CSA delivery. As a matter of fact I have spent a few hours a day for the past few days training our new flower cutter. For better or worse, cutting flowers is one of those farm jobs at which I undeniable excel. I have spent a whole lot of time cutting flowers over the years and fancy myself among the fastest. It makes it difficult to teach any other way but to have someone watch me and then dissect the procedure. It is all physical memory, and if you ask me how I cut flowers I cannot answer, I just have to get out there and do it.<br />
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I do a complete field walk every week; every field, every crop, nearly every row.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r6TVCKYlnIJVt1rh-2BLCQStC578drYBcfRRnoWMt37yeepLVA5tKMdo-PC8CIkOB7oiWob1iCLsfal3kDfpQHwuFF9_sGPXTXYwFkQj682cCjlN5yeMipswQ1EiwCmAtpsGC2pJt3mo/s1600/IMG_3016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r6TVCKYlnIJVt1rh-2BLCQStC578drYBcfRRnoWMt37yeepLVA5tKMdo-PC8CIkOB7oiWob1iCLsfal3kDfpQHwuFF9_sGPXTXYwFkQj682cCjlN5yeMipswQ1EiwCmAtpsGC2pJt3mo/s320/IMG_3016.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwybgL49TWOEgPbRO3W1ANvq21M6bt-l9ksH9RWG39VArNB5KURpb4ZoY3MEUbyrYcaGYcanFAP7lluHKHoDuz7baKBV6EzqT6sbH4QZtbLEFh5AtCgTvA-UaEf0mbpCfKsZ3y1YNcZGki/s1600/IMG_3036.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> I pack a clip board around and make notes on the health and vigor of plants, record the presence of pests and diseases, monitor variety trials, and watch for safety concerns. I get down and dirty.<br />
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And occasionally, with a little encouragement, I goof off a bit.<br />
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Last years leeks have all gone to flower and the field is otherworldly. Who could resist getting in the middle of this bizarre landscape?Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-43003558935812844412012-06-28T11:21:00.003-07:002012-06-28T11:34:35.165-07:00My Weather Station<br />
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Lately every day seems to bring these foreboding clouds. BawFaw is in the back
ground and I find myself constantly checking the weather by glancing at
it and taking note. Some days it will rain all day on BawFaw but not in the
Valley, usually we are not so lucky but if you keep your eye on it you
can stay out of trouble and plan at least the next 30 minutes to an
hour.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-69942109888427724112012-06-28T10:33:00.001-07:002012-06-28T11:23:36.777-07:00Know The Warning Signs<img alt="http://foodfreedomgroup.com/wp-content/uploads/2012/04/1-in-5-kids-will-experiment-with-farming.jpg" height="605" src="http://foodfreedomgroup.com/wp-content/uploads/2012/04/1-in-5-kids-will-experiment-with-farming.jpg" style="cursor: -moz-zoom-in;" width="390" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-79717587718899889342012-06-28T10:30:00.001-07:002012-06-28T10:30:10.742-07:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">LMFAO has nothing on these boys.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-78565463337255975652012-06-14T08:19:00.001-07:002012-06-14T08:26:51.871-07:00Onions are in!!!!!Okay, they have been for a while and I have just been a bit lazy getting around to blogging. Well, not so much lazy as busy...<br />
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Last year I posted about how we plant our onions. For many years we grew our onion starts in open flats and then the field crew would go through and lay them out on the beds about four inches apart and then go back and literally poke them into place in the row. This has long been one of the most difficult and uncomfortable chores on the farm and we have been trying to come up with an alternative to the back straining job of setting this crop in the field.<br />
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One of the biggest challenges is the shear number of transplants necessary. You see, we grow somewhere between 80 and 100 thousand onions. We have always started them in open flats in four or five rows, and in doing so can fit between 800 and 1500 plants in a flat. We can not use our transplanters with these open flat grown starts; the one that can grip these plants can not plant them closely enough, and the one that can plant them closely enough can not grip the plants. Even if we did have a planter that could handle it, our cell trays only hold 128 plants. A quick glance at the math says we would increase the necessary square footage in the green house by at least eight times and probably closer to ten if we tried to grow the onions in our 128s.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2jbx9Up-XL5bBe7L_U7-370DQa9rueucLtnlZ8DpiFJXKEfTSsN-bgYr6wPw1BqTNJX51cg3LJw8wcWLmw7YS0CnGoVjk3Ddc0Dh9qiXfCEbA2gN_eotBjOR0600VHqv16kiyazWcIRV/s1600/IMG_2975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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But after too many years of doing this by hand, and not getting any younger we compromised. We purchased new flats specifically for our onions. They have 405 cells rather than 128, so in theory we only double or quadruple the necessary square footage for propagation, then we reduced our planting numbers a bit expecting a better survival rate in the field. In short we wriggled our way into being able to use our transplanter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2jbx9Up-XL5bBe7L_U7-370DQa9rueucLtnlZ8DpiFJXKEfTSsN-bgYr6wPw1BqTNJX51cg3LJw8wcWLmw7YS0CnGoVjk3Ddc0Dh9qiXfCEbA2gN_eotBjOR0600VHqv16kiyazWcIRV/s1600/IMG_2975.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2jbx9Up-XL5bBe7L_U7-370DQa9rueucLtnlZ8DpiFJXKEfTSsN-bgYr6wPw1BqTNJX51cg3LJw8wcWLmw7YS0CnGoVjk3Ddc0Dh9qiXfCEbA2gN_eotBjOR0600VHqv16kiyazWcIRV/s320/IMG_2975.JPG" width="240" /></a><br />
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One of the draw backs is the fact that these cells are tiny, and I mean tiny. They are about the size of a cocktail ice-cube. We had to adjust our planter accordingly, so all the slop that is usually acceptable in these simple machines had to be chased down and taken out. Then there is the fact that we like to plant onions no more than six inches apart, so our ground speed had to be reduced to a mind numbing .25mph. Logic dictates that the faster you go, the more important it is to pay attention, but I am here to tell you that there is a distinct bell curve to that paradigm. When you start traveling well under normal walking speed, about 3mph, things get dicey; the mind begins to wander.<br />
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So, here we are all loaded with plants. Because the starts go in so close, we also push the limits of the capacity of the tractor to transport enough plants to get to the end of the row and back before needing more flats. The bucket of this tractor is loaded as well, and we can carry eight flats on the carousels.<br />
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Despite all the sniveling, and the feeling that after twenty years of farming I can still fall flat on my face when it comes to doing something new, we muddled through that first day.<br />
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By the middle of day two we seemed to be getting things dialed in, and when it was time for our last set of seven or eight beds I think we were all comfortable, and the need to go back through and fill in or to find buried plants and liberate them from the soil, was all but gone.</div>
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The final result was a planting that was set better with significantly less fatigue than we ever thought possible.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-35633143829184721612012-06-13T10:52:00.001-07:002012-06-13T11:22:26.548-07:00Transplanting the Solanacea<div class="separator" style="clear: both; text-align: center;">
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When we finally get a string of decent weather and enough ground prepped to feel as though we are getting ahead it is time to transplant our solanacea; the tomatoes, eggplant, and peppers.<br />
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The first thing we do is mark beds and fertilize using one of our old Farmalls. Above you can see our beds marked with a band of fertilizer in the center of each one. We start the tomatoes and other solanacea in the greenhouse in February. They are grown first in an open flat, then transplanted up to a 128, then transplanted again into a four inch pot. That allows us a good head start trying to get these heat loving plants to produce in our cool maritime climate.<br />
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Over the years we have developed a strategy that seems to produce a decent yield in all but the worst seasons. Above you can see the jungle of tomato transplants ready to go out. We grow a large transplant then strip all but the top leaves before we transplant them into the field.<br />
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The plants are stripped and ready to go out. We use a very old style single row planter that allows the people planting to place the plants gently by hand. They lay the plants on their sides and let go just as the discs of the planter are ready to cover the tops of the plants.<br />
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Jesus and Gilberto untangle and place the plants in the row.</div>
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And here is a lucky camera shot showing how at the end of each plant set, the tops are left exposed and the entire length of the stem is buried.</div>
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This method buries the stem which is almost 2 feet long in some cases. The stem will grow roots at each intersection where the leaves have been stripped and create a very stout plant with a large shallow root system with ready access to fertilizer. The end result is shown above. After a few weeks we will come back in, trellis the tomatoes, and hope for some long hot summer days.<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-32541961940906936112012-03-16T15:18:00.001-07:002012-03-16T15:18:25.727-07:00We Finally Did It!!!<div class="separator" style="clear: both; text-align: center;">
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We finally purchased some buildings to allow us to bring our packing and washing facilities up to a level that meets the quantity and quality of produce we grow and deliver.<br />
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For years we have been working under less than ideal conditions while we planned and saved to be able to afford this much needed improvement.<br />
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We closed yesterday on a property less than a mile away with two metal buildings on it.<br />
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One measuring about 4000 sq. ft., the other about 2000.<br />
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We are sooooooooooooooo excited to move our washing and packing indoors; It means better conditions for the folks doing the work; warmer, brighter, safer. It also means we can finally put our newer bigger cooler to use. All this adds up to a much more comfortable and more manageable post harvest handling function.<br />
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I am meeting with the dry-waller "Three Day Kelly" an old friend, in about 1/2 an hour to go over the immediate plans for taping and paint, then Heidi and I will start planning the lay-out with input from the rest of the people here. You will be hearing a lot about this project as it continues.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-62835969949773705262012-03-16T14:57:00.001-07:002012-03-16T15:02:54.375-07:00Time to Index the Seeds<div class="separator" style="clear: both; text-align: center;">
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Ever wonder what our seed order looks like? It has grown slowly over the years and I hardly take note of the fact that what I used to do on the dining-room table, then the living-room floor, now requires a full bay of the shop. We purchase somewhere in the neighborhood of 200lbs of peas and a few more beans, about 1.5 million carrot seed, and 500 thousand beets not including the specialty varieties. But the process remains pretty much the same.<br />
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I roll up my shirt sleeves and start in once the office becomes so full of boxes that I cannot see out the window. I am being serious. I check the seed varieties and counts against our order, cross reference the pack slips, and lay everything out by type; roots, greens, transplants, etc. Then I try to organize everything into a series of coolers so that when I haul them out to the field it makes some sort of sense. Even though I have been doing this most of my adult life, every time I finish, I find myself standing there staring at a pallet of coolers full of seed. The short hairs on the back of my neck stand up when I consider the fact that we will feed so many people, and cover so much ground, with this pallet of seed; so much hope, so much faith. It is nothing short of miraculous.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1023129092905855726.post-35150574340347577762012-03-16T14:37:00.001-07:002012-03-16T15:05:32.351-07:00SA#2 Gets New Rings<div class="separator" style="clear: both; text-align: center;">
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Aaron had been complaining that one of our Super As was smoking badly this past summer. It got to the point that it was becoming difficult to start and consistently showed signs of oil in the front cylinder of the engine. We often had to pull the spark plug and clean it and warm it up a bit to get this tractor to start. So since we are not busy in winter, Aaron pulled it apart the other day.<br />
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We sent the head out to a machine shop for new valves and guides and removed the pistons. Overall everything looked pretty good when we got inside the motor. However, when I talked to the machinist, he said the heads where in really good condition. Normally you would consider that good news, but it meant that we had not yet discovered the cause of the problem. So...<br />
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Aaron pulled the pistons and we removed the rings. In a nut shell; the pistons are that part of the motor which create the suction that draws air and fuel into the cylinder, they then compress the air and fuel mixture, and after ignition, they are thrust downward and that energy is translated to the crank shaft and from there transferred to the transmission, then the wheels. The pistons have to create a tight seal inside the cylinder walls to function correctly. To do this, each piston has a series of rings set into grooves. These rings are placed so the gap is staggered, and it is actually the tolerance of these rings relative to the cylinder wall that dictates how well this element of the system works. To test whether this relationship is within tolerance, we remove the rings from the pistons, and use the piston to place the ring in the cylinder from which it came.<br />
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With the ring inside its cylinder, we then measure the gap between the two ends of the ring; you can see the gap here at 9 o'clock. Tolerance? .018" Ours? .042-.048"<br />
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That's not good. We are hopeful that is wear on the rings and that we can simply hone the cylinder walls and replace the rings. Once we measure the difference between the cylinder walls and the pistons themselves we can ascertain whether or not the cylinder walls are worn. If they are we will have to replace the sleeves and pistons. One nice thing about these old tractors is that the cylinders are sleeved; which is to say that there is an iron sleeve fitted inside the cast block of the motor. If the sleeves are worn they can be removed and replaced along with a new set of pistons and rings. We will know more later.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-79827662481855722262012-03-07T16:50:00.000-08:002012-03-12T12:08:52.716-07:00<div class="separator" style="clear: both; text-align: center;">
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I recently had the pleasure of a visit from an unlikely group of world travelers. Sponsored by the U.S. Department of State's International Visitor Leadership Program, and coordinated by the Washington World Affairs Council and World Learning, this group of weary travelers came down to the farm to stretch their legs after enduring many professional and office appointments in DC, New York, Pennsylvania, and Missouri. They were a fun and engaging group of entrepreneurs, innovators, and rural business developers. They also held some very lofty titles and many had a veritable alphabet of degrees behind their names. I was largely outclassed by this gracious and eager group.<br />
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"How did this happen?" you might ask. Well, an acquaintance at the State Department of Archeology and Historic Preservation flattered me with big words like diplomacy and entrepreneurial acumen. I must say I was a bit skeptical about his decision to ask that we host this visit, but was immediately swept away by the enthusiasm and honest interest of this group, not to mention their fierce sense of humor.<br />
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I fielded a lot of questions, not just about farming and our farming practices, but about how we use social media and technology at the farm. We talked about branding and marketing strategy. We laughed at my poor grasp of the English language.<br />
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If you are out there, thank-you for a memorable afternoon. I needed the break and the good company at least as much as you did. It was a great pleasure to have met you all.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-56223806200934218082012-03-01T15:43:00.001-08:002012-03-02T09:04:25.060-08:00If I had a dime...<div class="separator" style="clear: both; text-align: center;">
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If I had a dime for every time someone told me that I have more time in the winter...<br />
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Winter is a much busier time here than anyone could ever imagine. As the seasons go by we have grown as a farm and as a business. Heidi and I spend an unbelievable amount of time working on the business of farming during the winter months. We go over safety policy and procedures, review employee performance and job descriptions, attend conferences, plan the planting schedule, order seeds, look at sales figures, advertise, spruce up our brochure and web site... In the shop we are also busy fixing everything we broke last year and breaking everything else. Not really. We spend a lot of time servicing and upgrading equipment and getting new equipment adjusted and ready for the coming season. <br />
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Aaron Wilson has been my right hand man since early spring of 2011. He has been a real asset; even tempered and excellent with machinery. I simply must capture him on camera, but recently he has been able to avoid getting his picture taken.<br />
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For the past week he has been working on replacing the clutches in our John Deere 3020. Our shop is small and splitting a tractor this size in there has been pretty challenging. We had a very difficult time getting it to go back together but after a few failed attempts and some careful reflection on the technical drawings we finally mated the two halves and rolled it out of the shop late yesterday afternoon.<br />
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We had not even turned the John Deere off before we rolled one of our Farmall Super As in to remove the cylinder head and get it ready for re-machining. Among other chores we hope to have the Super A buttoned up by the end of next week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2KO14CHInBBdPxwCsHorepxLiMo9Qm8y-4GmtiMXMGo4l1L6DHu51TOc9P9pv9K45MaG90a-pFxLXbTixDYhrkd84mguxAR94sgug1EUF21UdDHMy5AVg_LwUmWSXqcWJuL_Yqxql24f/s1600/IMG_2893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2KO14CHInBBdPxwCsHorepxLiMo9Qm8y-4GmtiMXMGo4l1L6DHu51TOc9P9pv9K45MaG90a-pFxLXbTixDYhrkd84mguxAR94sgug1EUF21UdDHMy5AVg_LwUmWSXqcWJuL_Yqxql24f/s320/IMG_2893.JPG" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-40404220906939559532012-02-29T13:01:00.001-08:002012-02-29T13:01:53.522-08:00Barn Gets Floored<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurZmBtfMpD0EX3qhSt8qz7stKQx-SQv97RVDchkaOocHb90cJbzPgySYOzVpxkj0GL_-fYVCXziHrlakUGPinfLZkrsv74lnl26SFkinwbYy3YBvSB1sHkCz21P_77WDiARknLaixbEqU/s1600/fromcd+478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurZmBtfMpD0EX3qhSt8qz7stKQx-SQv97RVDchkaOocHb90cJbzPgySYOzVpxkj0GL_-fYVCXziHrlakUGPinfLZkrsv74lnl26SFkinwbYy3YBvSB1sHkCz21P_77WDiARknLaixbEqU/s320/fromcd+478.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A few weeks ago we finished the flooring on the ground floor of our old barn. The picture above was taken well before we started renovating this old building at a time filled with wonder and optimism...</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhX4nnooxZYc2KX2UtvKm2hSf8oPKsHtNchCRoGPUbl8-Prl2tyP3KrII0QBzIrRAdtY39TdmVuVS55QhtFHndBgWtQXDmtBpAjKSBsX5-tbei42UQQfdK8DcETIIlytbSM0wG1YirGm_/s1600/IMG_1518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhX4nnooxZYc2KX2UtvKm2hSf8oPKsHtNchCRoGPUbl8-Prl2tyP3KrII0QBzIrRAdtY39TdmVuVS55QhtFHndBgWtQXDmtBpAjKSBsX5-tbei42UQQfdK8DcETIIlytbSM0wG1YirGm_/s320/IMG_1518.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">If you have been following the blog at all you may remember that when we had lifted the building, we took the time to replace and reinforce any rotted or damaged joists. Darren Johnson is pictured here from below the elevated barn looking through the new joists. Neither of these photos really do justice to the state of the original flooring which was just plain gone in many areas and extremely dangerous in others. We have had the barn off limits to employees and visitors until just recently, and are delighted to have this phase of the project behind us.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8d10vnwTWPG_l-38no2tvEcX1oHQDTVZ777KyGRxAUX136T1t7-p6m8TAYeJIe19_sJ6dtAezPDTJSKSApLsRflCHv-vT-0xS1k_2s02Jzj3oi1b6Svb91FNPg9e5bWLhdCRvHi7I8SP/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8d10vnwTWPG_l-38no2tvEcX1oHQDTVZ777KyGRxAUX136T1t7-p6m8TAYeJIe19_sJ6dtAezPDTJSKSApLsRflCHv-vT-0xS1k_2s02Jzj3oi1b6Svb91FNPg9e5bWLhdCRvHi7I8SP/s320/IMG_2889.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Here is a rodents eye view of the new flooring; 2x6 tongue and groove. It is a beautiful, flat, and very sturdy floor that suits the old barn well.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE1PXnHmNrY5ZbFYTVMEaFy_2Fv9-_tG_YbHWiTTYvX2h4as2etaBXYopvj139L01Ye4EXxVH2POHhKFuyitmLEgDIy6SJhzZV3NwPqJpF0_0hIwkU0bX3ZiGJqxWgusl3hXdkAIs6G_X/s1600/IMG_2891.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE1PXnHmNrY5ZbFYTVMEaFy_2Fv9-_tG_YbHWiTTYvX2h4as2etaBXYopvj139L01Ye4EXxVH2POHhKFuyitmLEgDIy6SJhzZV3NwPqJpF0_0hIwkU0bX3ZiGJqxWgusl3hXdkAIs6G_X/s320/IMG_2891.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I think the floor was clear for all of twenty minutes before materials, and equipment from far-flung corners of the farm began to get a much deserved place under cover and out of the elements.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdjxEh1Cr3fHOlRzy2uGQVyGyJ3-agK9armTSWD3fiEqEiXY8_8FD_fMj0GYicD-UUTxw4Z2yjc6rH2RyAYyAdyH3c15FhBrtcOwZWD3bd9g_u-viIv1NZsUlXyCrBvztCn-RLOVbSmwx/s1600/IMG_2892.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdjxEh1Cr3fHOlRzy2uGQVyGyJ3-agK9armTSWD3fiEqEiXY8_8FD_fMj0GYicD-UUTxw4Z2yjc6rH2RyAYyAdyH3c15FhBrtcOwZWD3bd9g_u-viIv1NZsUlXyCrBvztCn-RLOVbSmwx/s320/IMG_2892.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Soon we will be able to clear out the barn once again, and look forward to having our customers and others able to actually enter the building we have put so much energy into over the course of the past few years.</span></td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-26160362578232943092011-12-22T18:07:00.000-08:002011-12-22T18:08:56.631-08:00Last Bit of Structural Work is DONE<div class="separator" style="clear: both; text-align: center;">
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The South side of the building is the weather side and has received the brunt of the dsamage over the past 100 years. Here the top plate, a 6x8 beam, was damaged by years of water running down the roof structure where the roof was damaged.<br />
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<a href="http://2.bp.blogspot.com/-H-HX4AlBKQk/TvPfQBdD2AI/AAAAAAAAA70/pNWQctcoijk/s1600/07+post.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-H-HX4AlBKQk/TvPfQBdD2AI/AAAAAAAAA70/pNWQctcoijk/s320/07+post.JPG" width="320" /></a></div>
We braced everything temporarily and lifted that section of the building supported by the beam. Then we surgically removed the rotted section and replaced it with new material and provided support to hold everything in place.<br />
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<a href="http://3.bp.blogspot.com/-rSY7SQwhz0g/TvPe9bdUpgI/AAAAAAAAA7k/IekGWG_Hp-8/s1600/IMG_2829.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rSY7SQwhz0g/TvPe9bdUpgI/AAAAAAAAA7k/IekGWG_Hp-8/s320/IMG_2829.JPG" width="320" /></a></div>
Now that all the structural damage has been repaired we are moving on to replacing the floor on the first floor. Aaron has started pulling the damaged flooring and after the holidays we will begin to replace it with 6" tongue and groove. We are all very anxious to get the floor down. Not only will we finally be able to begin to safely use the barn, but now we can have a barn party inside!!!<br />
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<a href="http://3.bp.blogspot.com/-kqvdcETcWUc/TvPfHL-wOfI/AAAAAAAAA7s/9fXgWqI2Fo4/s1600/IMG_2828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kqvdcETcWUc/TvPfHL-wOfI/AAAAAAAAA7s/9fXgWqI2Fo4/s320/IMG_2828.JPG" width="240" /></a></div>
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We have set aside enough money to complete the ground floor this year and will really push to get the loft finished next winter. After that it is doors and windows. I can see the light at the end of the tunnel; after three years this project is still keeping us entertained. </div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-6133310841858831422011-12-15T09:12:00.000-08:002011-12-15T09:12:45.519-08:00Post about Posts The last bit of structural repair to the barn has been made...alsmost. Yesterday Aaron and I finished replacing the rotted posts that support the loft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodW02f2Tjj6C6WmOgMFA2m1Ealon3BjMIREeO4HXMs21m4Fa3d42LV1JQKEuckLrDZKw6zRNaKLfHNSG0hyphenhyphenZh_EPnQYkgncVQiDj-vihV-lCserBVQo9LCbOawwBDDeDz4bJI3GU69Xoz/s1600/IMG_2812.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodW02f2Tjj6C6WmOgMFA2m1Ealon3BjMIREeO4HXMs21m4Fa3d42LV1JQKEuckLrDZKw6zRNaKLfHNSG0hyphenhyphenZh_EPnQYkgncVQiDj-vihV-lCserBVQo9LCbOawwBDDeDz4bJI3GU69Xoz/s320/IMG_2812.JPG" width="240" /></a></div>
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We have one more section of top plate to replace on the South wall and then we can start replacing the floor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ghYyq7DG5Sw3bTIgt_AUkjZRupjE_BcWu0LNTPAW-8b-5rTD3iqT62X5OI-PsgDfFmAgKpTUWKuCKGCWvceJ3WWJBEm5NWqZAxVncX8XPwrntYycrS5XbrIUhpZ57eqsfGRxQztPXz09/s1600/IMG_2814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ghYyq7DG5Sw3bTIgt_AUkjZRupjE_BcWu0LNTPAW-8b-5rTD3iqT62X5OI-PsgDfFmAgKpTUWKuCKGCWvceJ3WWJBEm5NWqZAxVncX8XPwrntYycrS5XbrIUhpZ57eqsfGRxQztPXz09/s320/IMG_2814.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-2419062393799137642011-12-12T09:10:00.000-08:002011-12-12T09:10:38.317-08:00Deck the Halls..Haul the Decks...Deck the Barn...Whatever...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_10kU6gjGjF5C5LkZzFtjfld1zdNzC3-1oUL67dR2urF5PXfJty440ZVoqGmQrWjydHYInGZRGngqyHCCFwzCF__IILGw-7GYG3EoNChGKOEhS1SAf9ao6JeBIij7NWRYg-Q74U284rK/s1600/IMG_2804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_10kU6gjGjF5C5LkZzFtjfld1zdNzC3-1oUL67dR2urF5PXfJty440ZVoqGmQrWjydHYInGZRGngqyHCCFwzCF__IILGw-7GYG3EoNChGKOEhS1SAf9ao6JeBIij7NWRYg-Q74U284rK/s320/IMG_2804.JPG" width="320" /></a></div>
As things slow down in the fields for us we can get back to work on the many ongoing projects and loose ends. Aaron and I took advantage of some decent weather to attach decks to the rear of the barn.<br />
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We had already added a ramp earlier in the season, and the decks finish the job of providing safe access to the back of the barn.<br />
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Straight and true.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-67834089000167046982011-11-11T13:13:00.001-08:002011-11-14T15:43:17.946-08:00Bachelor Recipes Vol.1 #8<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"><u>What’s
in the Box:</u></span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Pie
Pumpkin</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Delicata
Squash</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Chioggia
beets</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Celeriac</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Turnips</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Brussels
sprouts Garlic</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Red
chard</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Mizuna</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Spinach</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Family
shares also include: </span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">More Delicata, Brussels sprouts, garlic & turnips</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">This recipe may take a few more pans than usual, but it is something that many people have never had, and is also a crowd pleaser; children and all. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><b>Winter Vegetable Burritoes:</b></span></div>
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<span style="font-size: large;">As with most of my recipes you can substitute/add/ommit just about any ingredient. I would recommend the Brussels Sprouts/Winter squash combo, and beets always seem a welcome addition. Anyway....</span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">for 6-8 burritos (3-4 people) You will need:</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">3-4 beets</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">1 big handful of Brussels sprouts</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">1 Delicata squash</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">1 bunch or less of Chard</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">two ripe avocados</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">sour cream</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">salsa</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">mild cheese (cotija is nice, or even just Monty Jack or Cheddar)</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Clean Brussels sprouts and slow cook covered over medium heat in a heavy cast pan with melted butter until fork tender. (about 30 min.)</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">While they are cooking:</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Half the Delicata and remove the seeds. Carefully cut the skin from the flesh and cube in as large a chunks as possible (1/2 inch or so).</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Blanch and peel the beets and cube them as well. </span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">Place the beets and squash in a double boiler or steaming rack and steam until fork tender.</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">This will take about twenty minutes.</span></div>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">While they are steaming, and the sprouts are cooking:</span></div>
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<span style="font-size: large;">Wash and slice the Red Chard.</span></div>
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<span style="font-size: large;">When the Sprouts and Beets/Squash are done remove from heat and put them in a large baking dish in the oven on 200.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Put 2 burrito shells per person in the oven wrapped in a towel.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Skin and deseed avos and mash them in a sauce pan, add equal parts sour cream and salsa and heat until warm.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Use the Sprouts pan to quickly sautee the chard until tender.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">When the Chard is ready, add it to the other vegetables and toss.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Fill two burrito shells per person with the vegetables, top with grated cheese and plate them covered with the sauce. Serve at once.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><br /></span></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1023129092905855726.post-51381232292880509532011-09-21T10:02:00.000-07:002011-09-21T16:05:56.527-07:00Bachelor Recipes Vol.1 # 7<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DEpYuEFajPJW6zUpX18wOLANih1Vauh8Zkpt5N8-LHRDmPcwsP0COy0NGi8m-FBcdKwgPKf_agSYTnmPztA2YUtfQEVTtM3j6cZetFhVVBgE8V2s4nmrTP4PwyEa4CxdkVsetpeNEDiN/s1600/IMG_2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
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<u><span style="font-family: "Times New Roman","serif"; font-size: 10pt;">What’s
in the Box:</span></u></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">Corn!</span></div>
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<span style="font-family: "Times New Roman","serif";">Beets</span></div>
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<span style="font-family: "Times New Roman","serif";">Turnips</span></div>
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<span style="font-family: "Times New Roman","serif";">Summer
squash</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Cauliflower</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Green
beans</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Roma
beans</span></div>
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<span style="font-family: "Times New Roman","serif";">Romaine
lettuce</span></div>
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<span style="font-family: "Times New Roman","serif";">Summer
savory</span></div>
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<span style="font-family: "Times New Roman","serif";">Red
Bartlett pears</span></div>
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<span style="font-family: "Times New Roman","serif";">Tomatoes</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 8pt;">Family
shares also include: </span></div>
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<span style="font-family: "Times New Roman","serif";">Red
butter lettuce; more beets & beans</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Here's is another serious heybuddy recipe that will score huge points, can be enjoyed by any age and if done correctly uses two pans and a colander. </span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Chicken Cacciotore:</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DEpYuEFajPJW6zUpX18wOLANih1Vauh8Zkpt5N8-LHRDmPcwsP0COy0NGi8m-FBcdKwgPKf_agSYTnmPztA2YUtfQEVTtM3j6cZetFhVVBgE8V2s4nmrTP4PwyEa4CxdkVsetpeNEDiN/s1600/IMG_2730.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DEpYuEFajPJW6zUpX18wOLANih1Vauh8Zkpt5N8-LHRDmPcwsP0COy0NGi8m-FBcdKwgPKf_agSYTnmPztA2YUtfQEVTtM3j6cZetFhVVBgE8V2s4nmrTP4PwyEa4CxdkVsetpeNEDiN/s320/IMG_2730.JPG" width="320" /></a></div>
<h2 class="kv-ingred">
Ingredients</h2>
<ul class="kv-ingred-list1">
<li class="ingredient">One whole chicken cut into pieces, or 6-8 of your favorite chicken chunks; I prefer thighs for this recipe (and they are affordable)</li>
<li class="ingredient">Salt and pepper</li>
<li class="ingredient">Olive oil<a class="crosslink" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html"></a></li>
<li class="ingredient">1 large pepper</li>
<li class="ingredient">1 large onion, or a bunch of green onions</li>
<li class="ingredient">2-3 summer squash</li>
<li class="ingredient">3 cloves garlic</li>
<li class="ingredient">4-6 tomatoes, or a pint of cherry or grape tomatoes</li>
<li class="ingredient">1 cup chicken or vegetable broth<a class="crosslink" href="http://www.foodterms.com/encyclopedia/broth/index.html"></a></li>
<li class="ingredient">1/2 bunch summer savory or oregano leaves</li>
<li class="ingredient">fresh basil leaves</li>
</ul>
<h2>
Directions</h2>
<br />Heat 1/2 inch of cheap oil in a 6 Qt casserole*. <br /> While the oil is heating... Cut the vegetables into chunks they will have to hold up to 30 minutes or more of cooking, and this dish is best if they are allowed to maintain their integrity. Dice the garlic.<br />
<br />
Put about a table spoon of salt and a little less pepper in a plastic bag. Skin the chicken and put it it in the bag and sort of shake/shimmy/roll it around until the pieces are evenly covered.Carefully place the pieces batch by batch in the cassserole and fry for about 5 minutes per side or until brown.Transfer the chicken to a plate and set aside.<br />
<br />
Drain the oil and scrape the snizzlins from the bottom but do not discard the snizzlins. (snizzlins are what is left in the pan after something has sizzled). Add the
bell pepper, onion
and garlic to the same pan and saute over medium heat until the onion
is just tender, about 5 minutes. Remember you are going to cook the whole Matilda for about 25 minutes, so do not over cook the vegetables. Add the squash, and frankly anything else you would care to get rid of in the fridge: celery, fennel, etc. Stear away from starchy things as this dish is usually served over pasta. Season with salt and pepper. Blanch and peel the tomatoes and dice them into course chunks. If using cherry or grapes tomatoes, just leave the skin on and half them. Add the tomatoes and herbs and simmer for a few minutes, until things start looking saucy. Return the chicken pieces to the pan and turn them to coat in the sauce.<br />
<br />
Here is when you put your pasta water on. The sauce will cook for 25-30 minutes and give you just enough time to heat the water and cook and drain the pasta.<br />
<br />
Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken
is just cooked through, about 30 minutes for breast pieces, and 20
minutes for thighs etc. I strongly recommend the use of a good instant read thermometer for gauging doneness of chicken.<br />
<div class="instructions">
<br />
<br />
Using tongs, plate the pasta. With the same tongs place a piece of chicken on top of each plate of pasta.If necessary to thicken the sauce, turn up the heat for a minute or two. Spoon the sauce over the chicken, then
sprinkle with sliced fresh<a class="crosslink" href="http://www.foodterms.com/encyclopedia/basil/index.html"></a> basil and parmigiano and serve.<br />
<br />
<i>*Remember casseroles? Mine is pictured above. They are indispensable for bachelor cooking as you can often cook the entire meal in this one pot, or whatever it is. They can be used on the cook top, then baked. Oh, and I did not break the bank on this thing. I shopped outlets and purchased a "Lodge" brand and have been thoroughly delighted. If you do not have one just fry the chicken and sautee the vegetables in a cast pan, then transfer to your best heavy bottom pot.</i></div>
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