Local, organic, and sustainable are words we associate with food production today, but 40 years ago, when Fran and Tony McQuail started farming in Southwestern Ontario, they were barely spoken. Since 1973, the McQuails have been helping to build the organic farming community and support the next generation of organic farmers.
A livery stable, for the benefit of those who never heard of one, was an establishment which catered to horses. It boarded them, doctored them, and bred them, whenever any of these services were required. It also furnished “rigs” — a horse and buggy or perhaps a team, for anyone who wished to ride, rather than walk, about the town or countryside. It was a popular service for traveling men who came into town on the railway train and wanted to call on customers in cross-road communities.
“Thank you for taking the time to visit our farm.” This is one of the responses that I give to the many visitors as they prepare to leave Carriage Hill Farm, an historical farm which is part of a much larger system of 24 parks within the Five Rivers Metroparks system. The main emphasis of our farm is education and interpretation of an 1880’s family farm with all the equipment and animals from the 1880’s time period.
It all began 50 years ago when faculty and students appealed to UC Santa Cruz Chancellor Dean McHenry, proposing a garden project that would serve as a central gathering spot on the remote, forested campus. As legend has it, Alan Chadwick, a charismatic, somewhat cantankerous master gardener from England, chose a steep, rocky, sun-scorched slope covered with poison oak to prove a point: If students could create a garden there, they could create one anywhere. And create they did.
Rainshadow Organics in Central Oregon is a really big small farm. As part of their mission to produce and promote good food, they participate in the Rogue Farm Corps internship program. This season they have 7 interns who made time during their lunch break to speak to us about the program.
As the seasons slip by at a centuries-old Dutch estate, an 85-year-old pruning master and the owner work on cultivating crops in the kitchen garden. To do this successfully requires a degree of obsessiveness, the old man explains in this calm, observational documentary. The pruning master still works every day. It would be easier if he were only 60 and young.
It is always fascinating and at times a little disconcerting to watch how seamlessly the macro-economics of trying to make a living as a farmer in such an out-of-balance society can morph us into shapes we never would have dreamed of when we were getting started. This year we will be putting in a refrigerated walk-in cooler which will allow us to put up more storage-share vegetables.
We are blessed who are active participants in the life of soil and weather, crops and critters, living a life grounded in seasonal change. This talk of human connection to land and season is not just the rambling romantic musing of an agrarian ideologue. It is rather the result of participating in the deeply vital vocation that is farming and knowing its fruits first hand.
I’ve come to the north of Scotland this October almost by accident. And I find myself standing on the windy, rocky point of land that is northernmost on the isle of Great Britain. The sea lies before me: the flooding tide from the Atlantic pours in on my left where it collides with the North Sea pouring in from the right, the opposing currents whipping up a frenzy of white capped, tidal confusion: for sailors past and present, treacherous waters indeed. Straight ahead, across the seething waters of Pentland Firth lie the Orkney Islands, my ultimate destination.
I couldn’t have been happier to collaborate with The National Young Farmers Coaltion again when they called up about being involved in their Bootstrap Blog Series. In 2013, all of their bloggers were young and beginning lady dairy farmers, and they invited us on board to consult and collaborate in the production of videos of each farmer contributor to the blog series.
Ten years ago I answered a classified ad and went to a small western Oregon farm to look at some young laying hens that were for sale. That visit to Buck and Mary Rickett’s place made a quiet impression on me that has lasted to this day. On that first visit in ’71 my eager new farmer’s eye and ear absorbed as much as possible of what seemed like an unusual successful, small operation. I asked what must have seemed like an endless stream of questions on that early visit.
One weekend I attended a Biodynamic meeting at Ruby and Amber’s Organic Farm in Dorena, Oregon, in the Row River Valley, just east of Cottage Grove. I always enjoy seeing other food growing operations, as this is such an infinitely broad subject, there is always much to learn from others’ experiences. At this farm, draft horses are used for much of the work.
The Burgess dairy farm and cheese factory are sustainable operations, meaning that nearly every by-product is re-used or recycled. For example, the usually-discarded whey goes to feed their own pigs, producing an exceptionally tasty, lean pork. Whey is the liquid portion of milk that develops after the milk protein has coagulated, and contains water, milk sugar, albuminous proteins, and minerals.
Working with horses can and should be safe and fun and profitable. The road to getting there need not be so fraught with danger and catastrophe as ours has been. I hope the telling of our story, in both its disasters and successes will not dissuade but rather inspire would-be teamsters to join the horse-powered ranks and avoid the pitfalls of the un-mentored greenhorn.
Planetary influence in planting seeds
George Ziermann has been making custom measured, hand made shoes for 40 years. He’s looking to get out, but can’t find anyone to get in.
“La Route du Poisson”, or “The Fish Run,” is a 24 hour long relay which starts from Boulogne on the coast at 9 am on Saturday and runs through the night to the outskirts of Paris with relays of heavy horse pairs until 9 am Sunday with associated events on the way. The relay “baton” is an approved cross country competition vehicle carrying a set amount of fresh fish.
The Oregon Draft Horse Breeders Association hosted their 50th Anniversary Plowing Match at the Yamhill Valley Heritage Center in McMinnville, Oregon on April 9, 2016. Small Farmer’s Journal was lucky enough to attend and capture some of the action to share.