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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Hand-Harvested Food Challenge

Hand-Harvested Food Challenge

The Hand-Harvested Food Challenge

by Alexia Allen of Woodinville, WA

In 2003, I moved to a house on 3 acres in suburban Woodinville, Washington, just northeast of Seattle. Chickens and a raspberry patch were about what I could manage along with a full-time job, but I made a game of eating something from my land every day of the year. I did this even before my home turned into Hawthorn Farm, when it was just a suburban house with some scraggly raspberry bushes and a weedy lawn. A dandelion leaf, a raspberry, a chive flower or green needles from a Douglas-fir tree — all these qualified as my daily taste of land and season. When I struck up a friendship and then a romance with a man in Montana, it was only a matter of time before his dedication to farm-fresh food spilled into my life.

Our romance was a courtship of meals. We feasted on his elk and my chickens, his squash and my raspberries, his home-made sauerkraut and my blueberry cobbler. During a visit to Hawthorn Farm in the winter of 2011, Daniel mentioned a fourteen-year-old student of his who had spent a whole month eating only foods gathered from the wild.

Hand-Harvested Food Challenge

“Could we go for two days on the hand-harvested food we have here?’ he asked.

“Let’s give it a try!” I responded with my usual enthusiasm.

We assembled the ingredients on the table. A frozen chicken. Shriveled hazelnuts. Kale from the garden. A few squash. Dried nettles and fresh cedar fronds for tea. All in all it wasn’t terribly inspiring, but it was calorically viable. Hunger is well known to be a superlative sauce. We ate what we had and relished the flavor of integrity. Everything on that table had passed through our hands. We knew all the costs and calories associated with it. No hidden injustice, no questionable pesticides — only our skill and ability and knowledge of place. We felt joy at living in such an edible world.

We missed salt, we survived. We liked our two days. We generated no trash from the kitchen.

Hand-Harvested Food Challenge

“Let’s do this again!” enthused Daniel. So we did, fitting what we dubbed the Hand-Harvested Food Challenge into his visits to my farm during the years he lived on the east side of the Cascade mountains and I was in western Washington. We tried it for a week here, a week there, throughout all seasons of the year. I thrived with the food-growing inspiration. How much kohlrabi could I grow? What about more greens? What were the caloric staples that could get us through the winter? Where are the apple trees in the neighborhood? A week here or there became two. We started thinking about a full year, a year that would see us eating with all the integrity we could muster through four seasons. Ever-sensible Daniel shaped the curriculum. “If we do one month at the start of 2015, and then one week a month for the rest of the year, we’ll be ready to do three consecutive months in 2016, and then 2017 will be our big year!” I have learned to pay attention to Daniel’s plans. They have an eerie way of coming true, including his move to Hawthorn Farm in October of 2014. It taps into my deep desire for food justice and connection, and a way to take those matters into my own hands. Literally my hands — though we have expanded our guidelines in subsequent years, we started with a strict parameter of only eating what he and I had gathered from the garden or the wild. Now we have expanded it to include food given or traded with friends — who show up with lovely contributions like home-made mushroom logs or buckets of ripe figs!

Sample Food Challenge meal plan for January 2016

  • First things first: Tea from nettles, mint, elderberries, or roasted dandelion roots with fresh goat milk and maybe a spoonful of precious honey.
  • Breakfast: Toasted Purple Majesty potatoes with delicata squash, minced garlic warmed in chicken fat, and a soft-boiled duck or hen egg.
  • Lunch: A leek and chard frittata with dried tomatoes. Grate goat Gouda on top, and add some garlic scape pesto from the freezer if it’s a special occasion. Sauerkraut with greenhouse arugula for a salad, dressed with mead vinegar, yogurt, and toasted pumpkin or poppy seeds.
  • Dinner: Roast chicken, one of our 6-pound birds so that there are plenty of leftovers. Cooked slowly in the oven with chunks of sweet squash, beets, one of our precious onions, some garlic cloves slipped under the skin, a smattering of dried tomatoes and a sprinkling of sea salt. A handful of minced sage or thyme finishes it off as we pull the bird from the oven. Daniel might rummage in the pantry for a pint of applesauce after dinner, or thick plum butter with a spoonful of creamy yogurt.

The food challenge is not without its flaws. We don’t do much shopping at the grocery store, it’s true, but we have rung up an equivalent bill at the feed store. We still drive to get food, even if it’s around the corner to load the trunk full of plums a neighbor said we could pick. There is also the time it takes to tend the animals, to weed and rake and hoe and highlight my favorite seed catalog dreams. If I did not love the process, it would be intensely burdensome. In my smug pre-gardening days I would have said that everyone should grow their own food. Now I see that I am simply reclaiming a piece of human history that is refreshingly ordinary.

Until recently in human history, a hand-harvested food challenge was not impressive at all. It was just what everyone did. There were no other options. When I was a kid reading books that described the joy of getting an orange for Christmas, or the elaborate risks of sailing ships traveling to buy pepper, cinnamon, and nutmeg, I had no frame of reference for how special those foods were. Now I relish the taste of exotic spices like ginger with intensity. Aha, this is why the spice trade was such a big deal! Our Food Challenge gives me a window into what it was like to eat exclusively from one bioregion. If anyone is traveling to a place where you can gather cinnamon or nutmeg, I’ll trade you for some serious goat cheese.

Hand-Harvested Food Challenge

Animals are a key part of the Food Challenge. Ducks roam the pasture hunting for slugs to convert into eggs, and chickens housed over the winter gardens give a fertility boost along with eggs and meat. Dairy goats joined the scene in 2012, adding creamy milk, yogurt, and cheese. I find it very satisfying to weed the garden when I know the hungry goats will welcome the buckets of dandelions and kale I bring them. Whatever the appalling inefficiencies (or “efficiencies”) of animals in a factory farm setting, on our homestead they are valuable alchemists and companions. Slugs turn into eggs! Weedy mustards into fine cheeses! Manure goes back to the garden to complete the cycle! The animals are true partners in this adventure. Caring for these animals requires dedication, but the trade-off is that we do not rely on the grocery store to get milk. We also continue to experiment with how to feed animals entirely from the farm rather than going to the feed store, so that they join us in independence from petroleum and off-farm inputs. Each year I make more and better hay, cutting it by hand with a scythe. We have a long way to go before this farm is humming along with food for everyone year-round — but we are a lot further along than when we started.

Hand-Harvested Food Challenge

After a meal with us, Daniel’s father pushed back from the table. “Food Challenge?” he said. “It’s more like a Food Celebration.”

We enjoy a greater palette of ingredients than our first few days back in 2011. We have forty gallons of sauerkraut that Daniel has made from cabbage, carrots, peppers, and onions from the garden. The kraut uses salt from clean sea-water, which also makes brines for my cheeses. Wheels of goat cheese age gracefully, patiently waiting to be grated on salads or sauteed kale. Hidden in paper feed sacks, a rainbow of potato varieties lines the walls of the cold storage room, and we offered growing space to a local potato breeder who has planted literally a hundred more potato varieties. For six months of the year, crates of squash made themselves at home in the library. Elk stew with home-grown beans and tomatoes is a winter feast — top it with a kale, kraut and apple salad, a big bowl of popcorn, and finish it off with blueberries, applesauce and honey-and-cream custard. This just tastes good. If I want others to be more aware of their food supply, of the sanctity of the land we eat from, I had better make it delicious.

Hand-Harvested Food Challenge

The humans on and around the farm are an essential piece of the equation if we are truly restoring culture and community through our food supply. Daniel once asked me what I thought was the most important crop we could grow at Hawthorn Farm. I replied, “Healthy, happy, skillful people.”

An April day’s mealsFilling in the “Hunger Gap” when last year’s stores are dwindling but the new growing season still isn’t providing many calories:

  • Breakfast: A bowl of savory polenta and Swedish soup peas cooked in chicken broth with dried peppers, seaweed, and handful of minced chives.
  • Lunch: An enormous salad of chickweed, dandelion flowers, and spinach. Beet sauerkraut and creamy goat cheese on top. Duck eggs over-easy.
  • Dinner: Venison meatloaf with raisins, peppers, and a pile of steamed kale and nettles. The potatoes are all gone by now, so we might add a starch in the form of Black Dakota popcorn or Cascade Ruby-Gold cornbread.

I cannot overestimate the joy and importance of making space for more people on the farm. Anthony Andreasik joined the farm as a fresh-from-the-suburbs of Chicago kid in 2013. In the crucible of the milking room, the woodlot, and the garden, he has become a capable man who did his own completely hand-harvested challenge for six days over the past season. He grows greens for the whole household in the now-legendary “T-bone’s Forest of Kale,” and is my right-hand man when it comes to goat management. Did I mention that stories are one of the main crops at Hawthorn Farm? He is writing a children’s book. Quinn Bailey, a more recent addition to the farm, sat down with us last summer in an “entrance interview” to see if he would be a good fit for the household. After he said that he appreciates the spiritual lessons of hard physical labor, we signed him right up! Quinn teams up with Daniel to manage our poultry. Our ties with the surrounding human community help fill my longing for a cohesive village, and our communicative and helpful household quenches my thirst for caring, supportive family. Farming does not have to mean a life of toil or isolation. I have the time to write this article because Anthony is picking up several of my milking shifts.

Hand-Harvested Food Challenge

This is the current household; we host a steady stream of other visitors over the years, whether for a day or for months. The work of this multitude has been instrumental in shaping the gardens. During the growing season, we open our farm to the public once a week. Everyone works for the morning and then harvests whatever is bountiful that day. Our farm-day potluck feasts prompt Quinn to comment, “We may look like paupers, but we eat like kings.” Letting kids loose to dig up potatoes, with eager ducks nabbing earthworms out from the chaos, gives fond memories as well as full root cellars. We weave together the threads of humans and soil, providing a place to remember that there is ultimately no separation between these two. We all eat. Wherever you are, do it with integrity and joy.

Hand-Harvested Food Challenge

Alexia Allen is a Renaissance woman who lives and thrives at Hawthorn Farm with Daniel Kirchhof, Anthony Andreasik, Quinn Bailey, and a pile of happy goats and visitors.

Hand-Harvested Food Challenge

Hand-Harvested Food Challenge

Hand-Harvested Food Challenge

Spotlight On: How-To & Plans

The Milk and Human Kindness Stanchion Floor

The Milk and Human Kindness: Plans for an Old Style Wooden Stanchion Floor

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from issue:

The basic needs that we are addressing here are as follows: To create a sunny, airy (not drafty), dry, convenient, accessible place to bring in our cow or cows, with or without calves, to be comfortably and easily secured for milking and other purposes such as vet checks, AI breeding, etc. where both you and your cow feel secure and content. A place that is functional, clean, warm and inviting in every way.

English Sheaf Knots

English Sheaf Knots

Long ago when grain was handled mostly by hand, the crop was cut slightly green so seed did not shatter or shake loose too easily. That crop was then gathered into ‘bundles’ or ‘sheafs’ and tied sometimes using a handful of the same grain for the cording. These sheafs were then gathered together, heads up, and leaned upon one another to form drying shocks inviting warm breezes to pass through. In old England, the field workers took great pride in their work and distinctive sheaf knots were designed and employed.

Horseshoeing Part 2A

Horseshoeing Part 2A

As there are well-formed and badly formed bodies, so there are well-formed and badly formed limbs and hoofs. The form of the hoof depends upon the position of the limb. A straight limb of normal direction possesses, as a rule, a regular hoof, while an oblique or crooked limb is accompanied by an irregular or oblique hoof. Hence, it is necessary, before discussing the various forms of the hoof, to consider briefly the various positions that may be assumed by the limbs.

Multiple Hitching with One Set of Lines

Multiple Hitching with One Set of Lines

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A great deal of interest has been shown the last several years in using multiple hitches in horse farming, especially in spring fieldwork. The question often asked is how to keep it simple and easy in driving and assembling the hitch as far as lines are concerned. We demonstrated our method at the Horse Progress Days at Mt. Hope, Ohio in 2003 and have been asked numerous times how we drove four, six and eight-horse hitches using only two lines.

Basic Blacksmithing Techniques

Illustrated guide to basic blacksmithing techniques, an excerpt from Blacksmithing: Basics For The Homestead.

Building an Inexpensive Pole Barn

Building an Inexpensive Pole Barn

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from issue:

The inside of the barn can be partitioned into stalls of whatever size we need, using portable panels secured to the upright posts that support the roof. We have a lot of flexibility in use for this barn, making several large aisles or a number of smaller stalls. We can take the panels out or move them to the side for cleaning the barn with a tractor, or for using the barn the rest of the year for machinery.

Rebuilding the New Idea Manure Spreader

Rebuilding the New Idea Manure Spreader

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To select a Model 8, 10 or 10A for rebuilding, if you have a few to choose from – All New Idea spreaders have the raised words New Idea, Coldwater, Ohio on the bull gear. The No. 8 is being rebuilt in many areas due to the shortage of 10A’s and because they are still very popular. The 10A is the most recent of the spreaders and all three can be rebuilt. The 10 and 10A are the most popular for rebuilding as parts are available for putting these spreaders back into use.

Moving Bees

Moving Bees

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Moving beehives from one location to another is often a necessary step in apiary management. Commercial beekeepers routinely move large numbers of hives often during a season, to pollinate crops, avoid pesticide applications or to utilize specific honey flows. Beekeeping hobbyists may also move bees to distant honey flows or pollination sites, or to bring home a newly purchased hive.

Chicken

The Best Chicken Pie Ever

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from issue:

She has one more gift to give: Chicken Pie.

How To Dry Up A Doe Goat

How To Dry Up A Doe Goat

You are probably thinking why would I want to dry up a doe? If the plan is to rebreed the doe, then she will need time to rebuild her stamina. Milk production takes energy. Kid production takes energy, too. If the plan is to have a fresh goat in March, then toward the end of October start to dry her up. The first thing to do is cut back on her grain. Grain fuels milk production.

Blacksmithing Secrets

Blacksmithing Secrets Part 2

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from issue:

One of the main advantages of having a forge in the farm shop is to be able to redress and make and temper tools like cold chisels, punches, screw drivers, picks, and wrecking bars. Tool steel for making cold chisels and punches and similar tools may be bought from a blacksmith or ordered through a hardware store; or it may be secured from parts of old machines, such as hay-rake teeth, pitchfork tines, and axles and drive shafts from old automobiles.

Homemade Cheese Press

Homemade Cheese Press

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On the Gies farmstead we occasionally wallow in goat milk. From it we make our own butter, yogurt and cheese as well as drink some. This has prompted me to build a little cheese press to help with the extra milk. The press is made from inexpensive 1/2 inch thick plastic cutting boards used for the top and bottom plates and pressure disks, white pvc pipe, and a plastic floor drain cap.

Farm Drum #30 Blacksmithing we Pete Cecil Basic Techniques

Farm Drum #30: Blacksmithing with Pete Cecil – Basic Techniques

Pete Cecil demonstrates basic blacksmithing techniques through crafting a hook in the forge.

Build Your Own Butter Churn

Build Your Own Butter Churn

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Fresh butter melting on hot homemade bread… Isn’t that the homesteader’s dream? A cheap two-gallon stock pot from the local chain store got me started in churn building. It was thin stainless steel and cost less than ten bucks. I carted it home wondering what I might find in my junk pile to run the thing. I found an old squirrel cage fan and pulled the little motor to test it. I figure that if it could turn a six-inch fan, it could turn a two-inch impeller.

Horseshoeing Part 2C

Horseshoeing Part 2C

The wear of the shoe is caused much less by the weight of the animal’s body than by the rubbing which takes place between the shoe and the earth whenever the foot is placed to the ground and lifted. The wear of the shoe which occurs when the foot is placed on the ground is termed “grounding wear,” and that which occurs while the foot is being lifted from the ground is termed “swinging-off wear.” When a horse travels normally, both kinds of wear are nearly alike, but are very distinct when the paces are abnormal, especially when there is faulty direction of the limbs.

Henpecked Compost and U-Mix Potting Soil

We have hesitated to go public with our potting mix, not because the formula is top secret, but because our greenhouse experience is limited in years and scale. Nevertheless, we would like to offer what we have learned in hopes of showing that something as seemingly insignificant as putting together a potting mix can be integrated into a systems approach to farming.

The Horsedrawn Mower Book

Removing the Wheels from a McCormick Deering No. 9 Mower

How to remove the wheels of a No. 9 McCormick Deering Mower, an excerpt from The Horsedrawn Mower Book.

Farm Drum 32 Blacksmithing with Pete Cecil

Farm Drum #32: Blacksmithing with Pete Cecil – Finishing the Hook

Pete Cecil demonstrates basic blacksmithing techniques through crafting a hook in the forge.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT