Cool temps, Fall is settling in…


These pumpkins were on my neighbor’s lawn, I had to stop and snap a picture, the orange was the most perfect pumpkin orange ever.

We went from t-shirt mornings straight into woolen cap mornings. The afternoons bring us highs of 78 and highs of 48 all in the same week. It’s that time of year. Just when you get out your necessary warm stuff, you wake up to a humid day. Honestly, this description could easily describe anywhere in the Midwest.


This is what a typical catch of the day is like this time of year. The Acorn Squashes were a welcome surprise. They were growing in one of the pig’s rotationally grazed yards and so I kept them out of that yard till the squash matured.

grape juice concentrateThis grape juice is really a treat. It was a tiny harvest, but the nice part is this really amounts to grape juice concentrate so just a little in lemonade or water adds so much flavor.Everything the last couple weeks has been about food processing. This is a time of year where the granola business fills orders but doesn’t look hard for new customers, because it is a demanding time on the farm. Come winter, I will be looking to add customers and front burner the business but not in late August and September. This helps me get through the crescendo of the garden produce as it first ramps up and then explodes exponentially, as the tomatoes did this year. I have 36 pints of salsa made, pints and pints of dried tomatoes and have 40 pounds of tomatoes in the freezer to make sauce, bbq sauce and ketchup. This is an example of the explosion. In fact I have even pulled some of my plants and tossed them aside to get some cold crops in and they are fruiting right in the pile where I tossed them! In the past week, I have gone into overdrive, but I knew it was the last big push and I enjoyed checking one thing after the other off the list. Over the past week I have frozen most of the last tomatoes, frozen yet another 5 pounds of beans, dried many more apples, made large amounts of applesauce, dried 4 watermelons, and 3 cantaloupes, froze a nearly 10 pound chicken of the woods mushroom (shown below), made the last of the grape juice, made and froze pesto, and finally a giant bowl of cole slaw, that went amazingly with baby back ribs, the last of the pork from last year, and homemade applesauce that was still warm, mmmmm. What more could one want?IMG_1422Here is the Chicken of the Woods Mushroom. I was wary at first but after reading so many great recipes on the internet I figured they all lived to write about it. It is delicious. IMG_1430Here is the mushroom sliced for the freezer.IMG_1480How does one make homemade pizza sauce in a few minutes? Take a bag of paste tomatoes out of the freezer the night before. The next day take them out of the fridge and pour them out into a colander over a bowl. Then slip the skins off each one, they come off in one piece, and then with an immersion blender puree it and season it. I was very surprised to see how much water came off of paste tomatoes, I knew there would be some but it was quite a bit. This resulted in the sauce literally not having to be cooked down at all! The tomato water went into a broth, and it didn’t use hours of propane to cook down. This is a win win for sure. The thawing process does all the work for you! The sauce was delicious, tasted like pure summer. We had an assembly line and built oodles of little pizzas, with garden veggies on my amazing pizza stone, it makes such a nice crisp crust!zucchini chipsNow again, I might have had a bit too much of my own kool aid, but when I could can no longer, or had little more room for freezing, I started making things into chips, and a few people may think I’ve gotten carried away? Well I like them, and I made sea salt zucchini chips and eggplant chips as well as a seasoned version. I dried yellow zucchini chips as well, and green bean sticks too, although they tasted a bit like eating a mouthful of tiny branches, which felt like a choking hazard. These will be safer in soup.salsa makingI keep thinking it’s the last batch, but the tomatoes won’t stop pouring in, and you can’t waste them, right? I will be making one more batch tomorrow.Other things besides just the garden and kitchen are happening on the farm. We are butchering the last 9 birds this week. They have been put off a few times, and it has to get done. Then we will have all the birds down to just the winter coop, where they don’t mind at all on these cool mornings hanging out inside the coop. Translate: I don’t have to get up as early to let them out, which is pretty nice on chilly mornings.We will be going to visit a Highland Cattle farm in the area this week. The farmer is nice enough to show us his operation, especially his loading facility. He is very knowledgeable about Highlands so it will be helpful to talk to him and see his set up. We have been having conversations about the Highlands. What are our goals with them? We know we want to use them for land management. Do we want to raise beef? Do we want to raise calves to sell as growers, like we get our pigs as growers? See raising grass fed, grass finished beef is an art, really. It’s also a longer term investment, because without being grain fed, they will take 2 years or a bit more to be ready for butchering. We are learning about cool season grasses, warm season grasses, herd needs at different times of year, and about how much the quality of forage we feed affects the meat. There are many variables that affect how this type of beef will turn out and so until we learn enough, and get to a point where we know we are turning out a really great high quality tasty grass fed, grass finished beef we will just be feeding ourselves with the beef. We will have our first steer to the locker in late winter, and we will learn a lot then. He is not a big guy and Highlands are not large cattle at all as well, so we are not expecting a huge yield. The hogs, in contrast, are on the farm for about 7 months and the 2 we are raising for other people (that they have pre-purchased from us and own) will end up paying for our hog. They are easy keepers and you don’t even have to over winter them! This for now is the perfect balance and the system provides us both beef and pork. Since we are not selling the beef at this time and it is just for our own use, and since our hog sales are all pre-sold meaning that the parties own the animal, and we are not selling any pork by the piece we can do on farm kill and then transfer to a USDA butchering facility by their worker. I couldn’t be happier that the hogs won’t have to go through the stress of transport and of entering the locker and chute etc. So glad this is legal and we can do this. There has been lots to talk about and think about lately as we figure out our direction and model here on the farm. There will be much time for this, this winter.


This picture sums up August.


Produce season has been keeping me extremely busy, which means between baking and delivering granola for my business, and processing food from the garden, and the farm, that those are the only two things happening here now.

There are definite signs of winter coming, laugh if you will, but one of the signs is Fall. Fall has become less of a season and more of a warning of last chances. Last chances for collecting apples, last chances to plan out and set up cold frames to keep the “cold” crops going through the end of the year, last chance to harvest every last vegetable, and to secure winter storage for veggies with our bartering neighbor (who has a walk in cooler), last chance for free fall raspberries at said neighbors as well. Other last chances include, last chance to get the pigs to put on as much weight as possible, and to get our steer on the best grass possible, for the next two months before he also goes to the locker (a challenge for the greenhorns as our herd size increases).

We didn’t realize how quickly Fall would be on us, until the chickens stopped laying eggs and we realized the days are getting quite a bit shorter and so it was time to give them more light in their day. The timed light is back on, and the eggs came back. The apples in the orchard are ready, the garlic is dry enough to put away, the tomatoes are at the 5 gallon bucket a day stage, the grapes are ready, and the Brussels Sprouts are getting bigger. The Kale and Collards look nicer now that some of the extreme heat is lessening, they love the cool and even cold weather, they went till the end of November last year. (I am hoping for a better cold frame around them this year to keep them going longer.)

All this is to say, that we know the weeks are going to start going faster and faster as we squeeze more and more in to them. Hubby is doing the final push to get the cattle across the driveway onto the first of a series of new pastures. I think he will feel the weight of, maybe not the world, but how about the weight of a cow off his shoulders, when this gets done. It’s been hard dealing with the consequences of our getting into the cattle a bit too unknowingly and then bringing in a bull when we already were having lack of pasture issues. These are all hard lessons learned and so finally having that huge leap in fencing to get them across the driveway will be a giant step in our cattle goal. This pasture will be part of a series of pastures that will put the cattle into the woods, where they can clean up the woods for us and eat all the free food that waits for them. They will even root out the scrubby stuff for us and the woods will be so much nicer after they do this work. This is work they will love doing! It will be amazing to see them working the woods, it’s been a long term goal that is finally just about here!

Tomato Porn

san marzanos

Could these paste tomatoes be more beautiful? These are San Marzanos. Amazing for pasta sauce, bbq sauce, ketchup etc.

The other day, I was trying to figure out exactly when I would have time to cook down oodles of tomatoes to make sauce. Even though the plan was to use paste tomatoes this still requires a cooking down time, just not as long as with other tomatoes. We are getting some cooler days but most are still pretty summer-like and so heating the kitchen isn’t exactly the thing I want to do. I always cook down tomatoes in the late summer when it’s hot, but now that I was told the simple secret of freezing tomatoes whole, it’s a game changer. I thought the goal of freezing of the tomatoes was that the skins slip right off when they thaw. Still true, but additionally the thawing process allows a lot of the tomato water to drain off (which will be saved for veggie broth), which cuts down on cooking time and fuel use. I went ahead and cut the tops off the tomatoes and froze them in a large bag that I kept flat in the freezer so they didn’t freeze together. Then I will thaw them, slip the skins off in one easy piece and drop them all into a colander with a bowl under it to catch the tomato water that comes out of them. Not only does this mean they are on the stove less time, (using less fuel), but the freezing of them means that I don’t have to do it in late Summer, when the tomatoes are ready, it could be an early cool fall day when it feels nice to have the burner warming up the kitchen. In my little kitchen, this was a big deal on many levels. It even gives me time to work on other veggie processing, right now, because I can put off the sauces until the produce season slows a bit in Fall, after pumpkins and apples are over.

Other things going on, here on the farm in the last few weeks included…


Chicken butchering day! We had our daughter, hubby’s brother, and our neighbor to help. It went really well, processed 15 birds in about 6 hours, not including clean up. Much, much faster than when we did 6 birds last year in the same amount of time!

new calf

Finally our good old girl Shadow had her baby. This little girl is much smaller than the little bull we had born here on the farm recently. Mama seems to be taking good care of her. Her name is Eloise, a twist on the name Louise…(Think back to the Robert Louis Stevenson’s poem “My Shadow”) This was a poem my Sister and I loved as kids, so thanks Sis for suggesting this name!

I have a little shadow that goes in and out with me,
And what can be the use of him is more than I can see
He is very, very like me from the heels up to the head;
And I see him jump before me, when I jump into my bed.
The funniest thing about him is the way he likes to grow
Not at all like proper children, which is always very slow…


We had another good flush of Shiitakes and I dried a lot of them, after we had eaten our fill. I do think shiitake mushrooms sauteed in butter are an incredible flavor, so earthy, rich and delicious, there is really nothing else like that taste.


While our grapes vines could look about 100% better if we found time to work on them, they still yielded a good amount for grape juice. This isn’t like the grape juice from Sunday school, promise. We did make a commitment to pruning them properly in March and putting in posts, after the frost, to get them strung up properly.


The Garlic will all be cut like these today, and stored in a netted bag. When my sister and I went on an amazing trip to Maine some years back, I brought back a netted bag from the Moosabec Mussel company. I will store the garlic in this. Oh how I wish I had some fresh mussels that I could use this garlic with to make an amazing Maine dinner. I have to go back there someday, it was one of my best vacations ever, Sis and I have fond, fond memories of that week!

farm tour

Finally, we had a great time at our neighbors farm party. This was a bit of a farm tour he was giving to guests. The food was wonderful, pastured pork, amazing salsa, delicious salads, great beer, lemonade and other snacks. I even was served lemonade, by an attentive and adorable, 5 year old server:)

Now? Back to veggie work.