tag:blogger.com,1999:blog-55135974773305961062024-02-20T12:06:42.584-08:00Greener FieldsA year at The Farm School in Athol, MassachusettsLiz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5513597477330596106.post-87282166790349536962012-09-22T06:32:00.000-07:002012-10-23T06:59:19.272-07:00GraduationOn Saturday, September 15, a small group of student farmers, their families, friends, faculty, and the larger Farm School community gathered to celebrate the end of an amazing, fabulous, life-changing year and the beginning of the <i>Rest of Our Lives</i>! Here's the retrospective slide show I put together for the graduation ceremony from the photos that everyone contributed.<br />
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I think it'll take some time to fully process what this year has meant to me. It most certainly has been transformative and will likely influence many of the personal and professional decisions I make from now on.<br />
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Are you wondering where I go from here? A most excellent question. I'm going to get my hair cut. Sleep in. Celebrate my niece's birthday.<br />
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Wait...were you wondering about my life plans? Oh. That's a bit more fuzzy. I've fantasized about a green education center (see <i><a href="http://thedoctorfarmerisin.blogspot.com/2011_12_01_archive.html" target="_blank">Looking Ahead</a> </i>12/30/11). It says something to me that this continues to be ever-present in my brain. The next few months will be about gaining clarity on the direction I'd like to take. How do I best combine the skills and interests that I have: medicine, farming, nutrition, public health, working with the underserved, and environmental stewardship? The answer is out there somewhere. So, there is a conference, a workshop, and a retreat directly ahead so I can explore the possibilities. And I will most likely take short-term assignments in family practice to determine if clinical medicine will be a part of my life.<br />
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My mantra continues: <i>trust the process.</i><br />
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<br />Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-80380624333399713322012-09-02T17:52:00.000-07:002012-10-22T14:55:09.983-07:00August<div class="separator" style="clear: both; text-align: center;">
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This is embarrassing. I haven't posted since April? Really? Where has the time gone? In my own defense, it's been pretty busy. As a matter of fact, I reached a point in June when I didn't think I was going to make it. The harvest season has proven to be pretty intense, and I found myself feeling physically exhausted and beat up every day. But, I made the decision to take better care of myself with good sleep, yoga, meditation, and nutritious food; between that and generally getting accustomed to the work, I feel much better and have been handling the workload just fine. You're in luck...I've been seized with a sudden burst of blogging energy, and I will now attempt to make up for a four month absence in one fell swoop.<br />
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The last of the lambs was born in early May. They're now out on pasture, munching away on fresh grass and almost full-grown. We had three sets of twins!<br />
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The cows are also out on pasture, and we have nine very cute calves.<br />
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We road-tripped to Vermont to pick up our piglets, sixty in all. <br />
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Transplanting into the fields began in earnest in the spring. Harvest days are Mondays and Wednesdays, and market days are Tuesdays and Thursdays. Each one of us has gotten the chance to work both the CSA drop-off in Cambridge and the Belmont market. New this year: Athol started a farmers' market, and we were invited to be the flagship vendor. The growers let us fly solo for that market on Saturdays...it's a great chance to get more experience.<br />
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Although the drought didn't affect us nearly as much as other parts of
the country, we had to buy some irrigation equipment in July. The soils up here hold their moisture extremely well; this is the first time that the school has had to irrigate. The dry weather has definitely affected crop yields.<br />
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Strawberries were harvested in June. Next came blueberries in July. Watermelons went to market this week. Raspberries and peaches are making an appearance, and the apples look like they'll be ready in a few weeks. Tomato season is starting to wind down; we had an excellent year in spite of some issues with blight.<br />
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Stephen and Tyson have been thrilled with the quality of the onions and garlic this year. They've been harvested and are curing in the barn.<br />
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We've been canning our hearts out. Strawberry jam. Frozen blueberries. Eighteen gallons of tomato sauce. Twenty-eight dozen ears of corn reduced to forty pounds of frozen corn. Dill pickles and sour kraut out the wazoo. <br />
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And this week we picked squash and pumpkins! Carlen says that she's never seen such an early harvest. We'll dry them in the sun for two weeks, which makes them store much better.<br />
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The timber frame, which we worked so hard on this winter, is slowly going up. Maybe it'll be complete by the time we graduate? Which, by the way, is in two weeks. That's right, you heard me - two weeks. Unbelievable.<br />
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Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com2tag:blogger.com,1999:blog-5513597477330596106.post-22056316091689842782012-04-16T17:31:00.001-07:002012-04-18T19:30:43.416-07:00Lil LambLambing season has officially ended. We now have eleven lambs: three sets of twins and five singletons. There is so much cuteness I'm having trouble breathing. Everyone (the ewes) did a wonderful job...the births were normal, and the lambs are healthy and robust. It's been a little touch-and-go with the last lamb, who was born to a first-time mom, barely a year old herself. We've been calling her <i>Teen Mom.</i> Babies having babies! She rejected the lamb initially, but with some coaxing and TLC, she's making progress.<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dytOsJzj3Aif2Z0r7dUsYK00uARdmz3dPw4MraD6_ZPTq8qRnvQMjNENwucE-Av6C8Emp-E8dR0gofDozgmIw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-12671098018012765912012-04-01T15:05:00.002-07:002012-04-02T17:44:22.393-07:00April UpdatesWhere do I even start?<br />
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Okay...how about the weather? Two weeks ago, I applied sunscreen, a wide-brimmed hat, sunglasses and shorts for the 80 degree summer day in mid-March. A small group of people went swimming after chores. We had a barbecue. The daffodils bloomed. Sheesh. Last week it became more seasonable with temps in the 40's and 50's. We covered the new garlic shoots with Remay to protect them from freezing cold temps. And finally, on March 31, it snowed! Next week I expect frogs and locusts to fall from the sky.<br />
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We have been very involved in the task of pruning fruit trees and bushes. Who would have thought that pruning blueberry bushes could be so meditative and deeply satisfying?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_DRwYdygp6xKi9tJuHRBQVLqzuMIc5W3yyI0hZPmVud-ixXGOBW2AFO3PLdykQd5borHahgFFkk01obTJuhi1chf8gcwI50Vpqx9_ixv0InLp4OAPanyClK5sK5HG3o6Zr7TaHD6uG8/s1600/DSCN0321.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/AVvXsEjK_DRwYdygp6xKi9tJuHRBQVLqzuMIc5W3yyI0hZPmVud-ixXGOBW2AFO3PLdykQd5borHahgFFkk01obTJuhi1chf8gcwI50Vpqx9_ixv0InLp4OAPanyClK5sK5HG3o6Zr7TaHD6uG8/s320/DSCN0321.JPG" width="320" /></a></div> <i>Blue Ox Farm</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYn8cjHkI504QblWun7O_0PpeMULGzHvPj5U3OloTC86UAqZznYQ3p4Aje_-eHWMl0AFIH333Am_I8RfEoBqZpTlFPEYby9B51uh86PzZFIYWg_5HU4k_m-onLa6x9XHKq6NrC4VhLUvo/s1600/DSCN0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYn8cjHkI504QblWun7O_0PpeMULGzHvPj5U3OloTC86UAqZznYQ3p4Aje_-eHWMl0AFIH333Am_I8RfEoBqZpTlFPEYby9B51uh86PzZFIYWg_5HU4k_m-onLa6x9XHKq6NrC4VhLUvo/s320/DSCN0322.JPG" width="320" /></a></div><br />
Expert pruner Brad Maloney gave us a day-long workshop on the art of apple tree pruning. We worked on some of the trees at Maggie's, and in the afternoon he took us to <a href="http://newsalempreserves.com/Home.html" target="_blank">New Salem Preserves</a> to practice in their orchards. I felt like a kid again climbing these trees. Some of them are up to 100 years old, and each tree has such a unique character.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUrTrnzXZJPrRWKdsEWRDjQFbacSu37pvClsFPomdYRUg3QH-TVtdUDkSFvtnnTrxmAuymrorEu0qUOhchrFVNJuAJ9Sm_sgIVxM6PCTalFhLKrZCqemeVS2C0hTZ9wXVPpixujDcSf4/s1600/IMG_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUrTrnzXZJPrRWKdsEWRDjQFbacSu37pvClsFPomdYRUg3QH-TVtdUDkSFvtnnTrxmAuymrorEu0qUOhchrFVNJuAJ9Sm_sgIVxM6PCTalFhLKrZCqemeVS2C0hTZ9wXVPpixujDcSf4/s320/IMG_0324.JPG" width="239" /> <i style="color: white;">Yoo hoo!</i> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Sonia, our awesome Extension Agent, took us grapevine pruning at <a href="http://www.coldspringorchard.com/" target="_blank">Cold Spring Orchard</a>, which is the U. Mass research center.<br />
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The ewes are about to lamb. We're officially on "lamb watch" for the next six weeks...each day (and night), two students check the sheep every two hours for signs of labor & delivery. And I thought I had seen the last of OB call! We're eagerly anticipating all the cuteness.<br />
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On Friday we all piled in The Farm School van and took a field trip to visit four different farms in New York and western Mass. We visited <a href="http://www.roxburyfarm.com/" target="_blank">Roxbury Farm</a> in Kinderhook, <a href="http://hawthornevalleyfarm.org/" target="_blank">Hawthorne Valley Farm</a> in Ghent, and <a href="http://www.camphillvillage.org/" target="_blank">Camphill Village</a> in Copake, NY. For me, the highlight was the healing plant garden at Camphill...I'll definitely return there to learn more about it. We spent the night at gorgeous <a href="http://www.austinfarm.com/" target="_blank">Blueberry Hill Farm</a> in Mt. Washington, Mass, where I felt like I was staying at a B&B. The Austin family has owned this farm for generations and runs a pick-your-own operation in the summer. There, we enjoyed a fantastic home-cooked meal and a bonfire; in the morning, we woke up to snow on the ground! But that didn't stop us from pruning their blueberry bushes before heading back home.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG5uG18r_m0Wr4eekU8o0-KGbquCxJH348hugccZNl5GmloRXKauyxV-6ykuKTyhikdRAteqT56N_uyHXpEX3PGYhZ_JVC6puXilPRKaoBCkEyIgLJ4OHKVEVWgGJwVsReKrJHLBKQtE/s1600/DSCN0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG5uG18r_m0Wr4eekU8o0-KGbquCxJH348hugccZNl5GmloRXKauyxV-6ykuKTyhikdRAteqT56N_uyHXpEX3PGYhZ_JVC6puXilPRKaoBCkEyIgLJ4OHKVEVWgGJwVsReKrJHLBKQtE/s320/DSCN0345.JPG" width="320" /> <i style="color: white;">Roxbury Farm </i></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKaw9q7L9XKiY-M-XOK_6g_020e6D94TU72HtUr1BSBT-ATqUbIsj2hArXIwV2uFEQZ8AZlzPIeURUTRu0guM4Z6Bgc5KWIKq-rXXyEM4qnkFS4oQYkr7nqjbx8yvNp4dDEiYObGYZY0/s1600/DSCN0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i style="color: white;">Hawthorne Valley Farm</i> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKaw9q7L9XKiY-M-XOK_6g_020e6D94TU72HtUr1BSBT-ATqUbIsj2hArXIwV2uFEQZ8AZlzPIeURUTRu0guM4Z6Bgc5KWIKq-rXXyEM4qnkFS4oQYkr7nqjbx8yvNp4dDEiYObGYZY0/s320/DSCN0355.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rUass7E05K7bl9tsK2TOGeIY69g67PNbWMS2M-U0EE6URgU7dt-nHnXnJ7ScwvMXWiXFu7lBQKZkVXTbCZFrhhC25sN0xBmdQOmINdJ4PFdHHoto-pibd7Lw78BuJc_AAKZofsZqUO0/s1600/DSCN0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rUass7E05K7bl9tsK2TOGeIY69g67PNbWMS2M-U0EE6URgU7dt-nHnXnJ7ScwvMXWiXFu7lBQKZkVXTbCZFrhhC25sN0xBmdQOmINdJ4PFdHHoto-pibd7Lw78BuJc_AAKZofsZqUO0/s320/DSCN0365.JPG" width="320" /> <i style="color: white;">The healing plant garden at Camphill Village</i></a></div><br />
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The greenhouse is looking greener and greener all the time. The alliums are tall and lush, and the lettuces already seem ready to eat. Brassicas, including cabbage and kohlrabi, were seeded last week and are amazingly robust-appearing. Happy April!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3fJShpIRubt1BFlZRg_G6bwb7c4BJAUYm8Js6V9Jv657360wuN-DZi-gKkqmpbAaflWcF7AKUWe22aEmRtb9ZsppnaMdmUqLUtUA9Rl-J-2T_TQCDgnb4J7vMrv3S6NGpypV_3OfBow/s1600/DSCN0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3fJShpIRubt1BFlZRg_G6bwb7c4BJAUYm8Js6V9Jv657360wuN-DZi-gKkqmpbAaflWcF7AKUWe22aEmRtb9ZsppnaMdmUqLUtUA9Rl-J-2T_TQCDgnb4J7vMrv3S6NGpypV_3OfBow/s400/DSCN0393.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5JkgohpL4yP4KI_rG-PWZ6fORnJnwBQfeuxgVHJgbVC1ixRLPusBvWPd6PGlHby4KQS59QzLDLsGZxg5Z0Afs1FMupjmrjTseg8olg0jPnp2gI9ldNwurERw9SK-pT2ZVqCrG_y9r2k/s1600/DSCN0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5JkgohpL4yP4KI_rG-PWZ6fORnJnwBQfeuxgVHJgbVC1ixRLPusBvWPd6PGlHby4KQS59QzLDLsGZxg5Z0Afs1FMupjmrjTseg8olg0jPnp2gI9ldNwurERw9SK-pT2ZVqCrG_y9r2k/s320/DSCN0396.JPG" width="320" /></a></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com1tag:blogger.com,1999:blog-5513597477330596106.post-12722549110962890652012-03-11T10:35:00.002-07:002012-10-22T16:24:53.521-07:00Early Spring Week-at-a-Glance<div style="color: #073763;">
<span style="font-size: large;"><i>Monday</i></span></div>
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Let the sugaring begin! One of our newest chore duties is collecting sap from the sugar maples on Maggie's Farm. The sugar shack is located at Sentinel Elm, and between the two farms, about 100 trees have been tapped. It takes 40 gallons of sap to make a gallon of syrup, and so far we've made 15 gallons of deliciousness.<br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySENzOiIP6v4F33qdPlJ2SlOIkze-BtkPT0TrQUN0ujKSeDRc3sd55HttZtRxBED0X2almTYOAiWDDdrBsRRlkVlgfWZDNyYryK9wG74hIDzFC_oYEGaNP-8C4yScFyK-_EZptGWB8FM/s1600/DSCN0286.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySENzOiIP6v4F33qdPlJ2SlOIkze-BtkPT0TrQUN0ujKSeDRc3sd55HttZtRxBED0X2almTYOAiWDDdrBsRRlkVlgfWZDNyYryK9wG74hIDzFC_oYEGaNP-8C4yScFyK-_EZptGWB8FM/s320/DSCN0286.JPG" /> <span style="color: white;">Cheryl, Nathaniel and Reid at the evaporator</span></a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93HbHCSXE4kc-1lbZ7smHhJ3fohmpy7CpsBiAxPJhkL6PnnYRD_FjIl-sOrEI_69tveybB8Xg21t8YsfxZ0utizWZh05XnL1zWenRzyvhibOk5a3A3MMqE5Gnuew8J6R8aqz6ZAqQlrg/s1600/DSCN0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="color: white;">Full moon over Sentinel Elm</span> </i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93HbHCSXE4kc-1lbZ7smHhJ3fohmpy7CpsBiAxPJhkL6PnnYRD_FjIl-sOrEI_69tveybB8Xg21t8YsfxZ0utizWZh05XnL1zWenRzyvhibOk5a3A3MMqE5Gnuew8J6R8aqz6ZAqQlrg/s320/DSCN0290.JPG" width="320" /></a></div>
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<span style="color: #073763; font-size: large;">Tuesday</span></i><br />
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Sonia, from the U. Mass Extension Service, gave us a most excellent lecture on small fruits - strawberries, blueberries, raspberries, grapes, and currants. In the afternoon we finished planting onions and shallots in the greenhouse. Our little friends are coming along...it now looks like a green mist has descended over the seed trays.<br />
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<i><span style="font-size: large;">Wednesday</span></i></div>
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The final push is on to finish clearing the fields in North Orange. We spent the day felling trees, bucking, limbing, and splitting. I tended the burn pile all day. Warm and toasty.<br />
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<span style="font-size: large;"><i>Thursday</i></span></div>
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Sheep shearing day. Sheep shearer Fred DePaul from Vermont led us through the task of shearing a sheep. He's been doing this for 40 years, and certainly makes it look easy. He can shear 90 sheep in 5 hours. At $7 a head, it seemed like a pretty sweet gig, until I nearly killed myself and my back shearing a single sheep. It took each one of us 30-40 minutes to finish one sheep, just a little better than minimum wage. Fred was a very, very, very patient teacher.<br />
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We used three different tools: an electric shearer, hand shearers, and a hand-cranked shearer.<i></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluVhC3yX2zblZDy6vQcN7aNpmlwrB2HMJkw7MT-Ju7YCqeE223jhdXKR7U-uuONRdsCp7gGvYzFG1kquyzdqE3n34U5NukIYTFvwVPTKY_lT-722D2Ewaptt_UDvVSSlkFMb1zEdc1Lw/s1600/DSCN0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluVhC3yX2zblZDy6vQcN7aNpmlwrB2HMJkw7MT-Ju7YCqeE223jhdXKR7U-uuONRdsCp7gGvYzFG1kquyzdqE3n34U5NukIYTFvwVPTKY_lT-722D2Ewaptt_UDvVSSlkFMb1zEdc1Lw/s320/DSCN0239.JPG" width="320" /></a><i> </i><br />
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Here's Fred shearing Junior, our ram. It took him about 2 minutes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9O2eMXC0CIEumOEDromHNhKWt1boEGuF69M-T0BLukxTXBKlyh6bAHSdS60xjSXlrsjCsmUu5RGuJxdH_ZfT_MNPt8I2rnjxwDBASBPKdXNhRj8X7lqn6tmD-LVHYHJy4ExBoa-82x0/s1600/DSCN0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="color: white;">Junior's beautiful fleece</span> </i> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9O2eMXC0CIEumOEDromHNhKWt1boEGuF69M-T0BLukxTXBKlyh6bAHSdS60xjSXlrsjCsmUu5RGuJxdH_ZfT_MNPt8I2rnjxwDBASBPKdXNhRj8X7lqn6tmD-LVHYHJy4ExBoa-82x0/s320/DSCN0278.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCbL-_AFpHqg3qk4Ft66OsHpn8p7zH90HCFZSJDHRqtIXc1yymDpvaScq6SH9cn4wJ7x2RAo0xRQztTFZ7ouzj8l788lcw5-aegq2gDm_PDdzcSEzMLRq26TOOIUzjwfDBDuYpRF-KOE/s1600/DSCN0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCbL-_AFpHqg3qk4Ft66OsHpn8p7zH90HCFZSJDHRqtIXc1yymDpvaScq6SH9cn4wJ7x2RAo0xRQztTFZ7ouzj8l788lcw5-aegq2gDm_PDdzcSEzMLRq26TOOIUzjwfDBDuYpRF-KOE/s320/DSCN0279.JPG" width="240" /> <i style="color: white;">Nothing like a good haircut!</i></a></div>
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<span style="font-size: large;"><i>Friday</i></span></div>
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We have been busy clearing a new field for the arrival of sixty pigs in April. The name of this field? Sixty Pigs, of course! Today we began construction of little A-frame houses for them. They're made of slab from the sawmill, and cut to size using a chainsaw. I would live here, wouldn't you?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXxoKrn-Va8G_5bz0H5tNsjHZAEi15S-S7d5f4hpxJiMWE5L8cTKfycgsfc4QWeNWwS8c1DgX13_msOAkKv2nJE9NbS4UOJfh0Lgy9I4eqVctkxr4eSFH97PHsfCFgND96eqPq9yQfOw/s1600/DSCN0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXxoKrn-Va8G_5bz0H5tNsjHZAEi15S-S7d5f4hpxJiMWE5L8cTKfycgsfc4QWeNWwS8c1DgX13_msOAkKv2nJE9NbS4UOJfh0Lgy9I4eqVctkxr4eSFH97PHsfCFgND96eqPq9yQfOw/s400/DSCN0293.JPG" width="400" /></a></div>
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In the afternoon we visited Blue Ox Farm to prune their blueberry bushes. This is a cool story. The owners, Greg and Michael, bought this farm about ten years ago. They looked at the property in the middle of winter when there was lots of snow on the ground. In the spring, when the snow melted...voila! Fifteen hundred blueberry bushes magically appeared. They now have a pick-your-own operation; for every quart you take for yourself, you pick a quart for the farm, and no money exchanges hands. The blueberries are sold by us as part of the CSA and farm market. Michael also made us cookies. They have to be the nicest people in the world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHv8znEhA1iHFjTpV17u8tOk0HgK1F8wdwtYEgprwWZM2DJZOUhGCGvya08f_XGFvVKPcOHQSwKz06nWNvF_F9pswfKN2Tdg5Q2oXA5ieVtfhCnOV0z2IJBTVun4V7K_T8MyeQYeUhdg/s1600/DSCN0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHv8znEhA1iHFjTpV17u8tOk0HgK1F8wdwtYEgprwWZM2DJZOUhGCGvya08f_XGFvVKPcOHQSwKz06nWNvF_F9pswfKN2Tdg5Q2oXA5ieVtfhCnOV0z2IJBTVun4V7K_T8MyeQYeUhdg/s320/DSCN0299.JPG" width="320" /> <i style="color: white;"> Sunset over the sugar shack</i></a></div>
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</i>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-11973366212042971102012-03-03T16:11:00.001-08:002012-03-03T16:12:13.722-08:00March MadnessWe're back! And right to work in the greenhouse. Being in the greenhouse is like being back on St. John...tropical. This week we planted onions and shallots, which will stay indoors for at least 2 months before being transplanted to the fields. The plantings will come in waves over the next few months. The seed tables are new, made with sturdy wire mesh stapled to wooden frames and mounted on cinder blocks. They can be easily moved around if needed and completely broken down when not in use.<br />
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<div class="separator" style="clear: both; text-align: left;">A new chore duty has been added: seed tray watering and ambient temperature monitoring. Our growers are understandably nervous. This is the beginning of the entire growing season, and we want our little seed friends to get a good, healthy start with ideal environmental conditions...soil, water, temperature, and air flow. Each morning, noon, and evening, we'll record the greenhouse temp, and carefully check the seed trays for proper moisture content.<span style="color: white;"> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvFRqSlDkmWU0ZwrGXKY8Ez8xmZuJHBJmSD3kl97N2FFiPRVYry8ggLTDuktlHsyuaa_WjzRfXlAXq_vkpkb43SkOJbhxVpnZf8d-8DKr-w64DJSXZ5pVhMK0ux4GYWVQ2iB8UwTl5H4/s1600/DSCN0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i style="color: white;">Stephen, Tyson, and the students work diligently</i> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvFRqSlDkmWU0ZwrGXKY8Ez8xmZuJHBJmSD3kl97N2FFiPRVYry8ggLTDuktlHsyuaa_WjzRfXlAXq_vkpkb43SkOJbhxVpnZf8d-8DKr-w64DJSXZ5pVhMK0ux4GYWVQ2iB8UwTl5H4/s320/DSCN0208.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white;"> </span> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE9JIF2as1nRdsWG56TMBw6PR4xSbuujq6u4_s4d6ajNfeaA0w-E799O-Fb1SU_zX_S-WjDbatZ-ZWA8C7b-Js00HpVcCKJtLm7GHqmbeJx2pYa-4Cfrvhsk9xVPVuqwac7ODfrO9Xk8/s1600/DSCN0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE9JIF2as1nRdsWG56TMBw6PR4xSbuujq6u4_s4d6ajNfeaA0w-E799O-Fb1SU_zX_S-WjDbatZ-ZWA8C7b-Js00HpVcCKJtLm7GHqmbeJx2pYa-4Cfrvhsk9xVPVuqwac7ODfrO9Xk8/s320/DSCN0210.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ_8bj0ka3DfQ276wFXYzzS2aWxn8lvQjOySI8c7z2z3waigKlRAbd1giJkqBIYKTUe8JIY50k9oTbYOnUdJobGw2fn4g0OkpB7uNgZC_qnpPa-yXImMnWrtsx0WT0nKuXhtPcUl42cc/s1600/DSCN0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ_8bj0ka3DfQ276wFXYzzS2aWxn8lvQjOySI8c7z2z3waigKlRAbd1giJkqBIYKTUe8JIY50k9oTbYOnUdJobGw2fn4g0OkpB7uNgZC_qnpPa-yXImMnWrtsx0WT0nKuXhtPcUl42cc/s320/DSCN0211.JPG" width="240" /> <i style="color: white;">Happiness is a warm greenhouse! </i><span style="color: white;"> </span> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoPWyIweFzomCW9B6WkcZ_F5RDivnxWz8M1KmO_hogKz4eV6jHn_YgUlEXIw_GQuDMiWHZu4VIFPZecpBNm7iq33fE8WC2oWHSZRi_RUrXAT1-C6RPSXXxppis66Dx0WKub6Ng-jtVuw/s1600/DSCN0207.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoPWyIweFzomCW9B6WkcZ_F5RDivnxWz8M1KmO_hogKz4eV6jHn_YgUlEXIw_GQuDMiWHZu4VIFPZecpBNm7iq33fE8WC2oWHSZRi_RUrXAT1-C6RPSXXxppis66Dx0WKub6Ng-jtVuw/s400/DSCN0207.JPG" width="400" /></a></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-54492014584854236232012-02-27T14:24:00.000-08:002012-02-27T14:24:35.865-08:00Chicken Love, Virgin Islands-style<div class="separator" style="clear: both; text-align: left;">Many farmers in the US order baby chicks through the mail, and they're picked up at the local post office when they're a day old. In the Virgin Islands, their chicks arrive the old-fashioned way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyGV54m8h0qW3SclSY8roT8URBnBTj_O6TFllSrBvX717QfzbQvZMQBYPDEhW0aAlKfQWBF2no_QKHDNeH-YQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com1tag:blogger.com,1999:blog-5513597477330596106.post-61015413667608714242012-02-16T06:30:00.000-08:002012-02-16T06:30:59.641-08:00February BreakWe are officially on a three-week break until the end of February. Some of my fellow classmates have headed to Italy to work on an organic farm in Tuscany (<a href="http://www.spannocchia.com/index.cfm">http://www.spannocchia.com/index.cfm</a>). Others are doing mini-internships or using the time for reading and studying. I'm doing a combination, and not ashamed to admit that I'm sleeping in a little, too. <br />
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I've really wanted to work on basic carpentry skills, so for a few days, I rebuilt a set of rickety stairs in the upper barn with Josh Pincus. Stairs are pretty straightforward to make, but can include some tricky math calculations involving rise and run. These stairs will also have to be detachable so that the wagon can fit in the barn for loading and unloading hay. We sat down, and with the help of Josh's expertise, some instructions I found online and a cool YouTube video on using stair gauges, designed our stairs. Josh kept an eye on me for awhile, then set me loose to work on my own. I cut all the stringers and treads, sanded, and put it all together. Never in a million years did I think that I could do something like this. Where did I get that idea, anyway?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Bg3ehyFPCcfIt-S4MusvN_L1h6KRxko7diZcyHx8IKvD5qPt2580NgoOp3soBNCeJXIzKovSVgGwl7P9HxCJ5dboRr8iszN_1y2Z5vzHLH1I8sxy0YmNIiYKIcXUulkR7WYpslkurCk/s1600/DSCN0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Bg3ehyFPCcfIt-S4MusvN_L1h6KRxko7diZcyHx8IKvD5qPt2580NgoOp3soBNCeJXIzKovSVgGwl7P9HxCJ5dboRr8iszN_1y2Z5vzHLH1I8sxy0YmNIiYKIcXUulkR7WYpslkurCk/s320/DSCN0154.JPG" width="320" /> <span style="font-size: small;"><i>Before</i></span></a></div><br />
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I've discovered that using a circular saw definitely appeals to my meticulous nature. Now I'm on a roll! Here's the plan for the next stair project, which I'll build sometime in March:<br />
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I also helped out with chores for a few days. Caring for the cows, sheep and chickens on your own is a lesson in what it's like to look after livestock on your own farm. We've been feeding a mixture of beet pulp, apple cider vinegar, aloe, and garlic to the pregnant ewes to provide them with vitamins, probiotics, and anti-microbials, and it's a little like sheep crack cocaine. They go nuts for it. I experienced a sheep stampede, which isn't dangerous, but must be seriously hilarious to watch.<br />
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This weekend I headed to Burlington for the Northeast Organic Farmers Association conference, which was excellent. And tomorrow, for no purpose other than good, clean fun, I travel to the Virgin Islands for ten days. I'm trading my Carhartts for a bathing suit, if just for a short time! See you in March, when the serious business of the growing season begins.Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com1tag:blogger.com,1999:blog-5513597477330596106.post-62282105965468812442012-02-08T16:11:00.001-08:002012-04-02T17:51:20.459-07:00Chicken LoveIn the spirit of learning or doing something new just about every day, I decided to enter a cake decorating contest. Up to this point in my life, cake decorating has meant popping open a can of Betty Crocker Ready-To-Spread Frosting and applying it to the cake made with Betty Crocker Cake Mix. No kidding. But the new Liz bakes from scratch and makes her own frosting. At least for this little affair.<br />
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My friend Ken Johnston was the creator and organizer of the first annual Holyoke Winter Carnival, which took place last week and featured a schedule full of really fun events like a dog show, chili cook-off, spaghetti dinner, a hockey game between the fire and the sheriff's departments, Zydeco music, a pancake breakfast, and, you guessed it, a cake decorating contest. By the way, if you ever want to organize a wildly successful community event on a shoestring budget against all odds, Ken is your man.<br />
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Here's a little background which will help explain the idea I came up with for the cake. Several years ago, two Holyoke city councilors introduced an ordinance to allow backyard chickens. Unfortunately, it was controversial and failed miserably. Fast forward to this year's mayoral election, when Holyoke's new mayor, Alex Morse, ran on a platform promoting unity and all-inclusiveness. One of his campaign slogans was <i>"I Am Holyoke."</i> Thus was born the City-Hall-Backyard-Chicken-All-Inclusive Cake. After all, chickens are people too, right?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GHnbomTiEAx7bdP45nobYJ9EmC7GqrhHRmS2CSHqNbNhICVULLw9cLbe_ja1N0l_wJoedHqhBxURxWJdyJWCSXkBN1W-3ifj8xP7T1fcUTKcixwJMh2qIEyXx245kcSv5jB72LX3rHg/s1600/photo(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GHnbomTiEAx7bdP45nobYJ9EmC7GqrhHRmS2CSHqNbNhICVULLw9cLbe_ja1N0l_wJoedHqhBxURxWJdyJWCSXkBN1W-3ifj8xP7T1fcUTKcixwJMh2qIEyXx245kcSv5jB72LX3rHg/s320/photo(6).jpg" width="320" /> <span style="color: white;"> </span><i style="color: white;">Amateur night at the cake contest</i></a></div><br />
My friend Stephen, Farm School faculty member and vegetable grower extraordinaire, was my co-creator. Here's the crazy thing: <i>we won!</i> Best Holyoke-inspired cake and best overall! The competition was an amazing array of fondant-covered, gorgeous, professionally done works of culinary art, but were no match for the chickens of downtown Holyoke. We even got our picture taken and were interviewed by the Springfield newspaper. Oh Hallelujah fifteen minutes of fame!<br />
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<i>Article: <a href="http://www.masslive.com/living/index.ssf/2012/02/bakers_take_the_cake_at_holyoke_winter_carnival.html" target="_blank">Bakers Take the Cake at Holyoke Winter Carnival</a></i>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com1tag:blogger.com,1999:blog-5513597477330596106.post-39182234118273741212012-02-01T05:21:00.000-08:002012-02-07T06:43:22.709-08:00The Starrett Company<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3H44SpWLxAGm-Ig8HdXfBHlRsK7Tn7ZZpB8iNTP8_-p9M2IAzrQE4zRZeEGQdYVKICrmX1CjInVekvKjJ4TWfI2RgLox5CN28WqyO0IX5dv8-Fo5SwaxEQ1Q9NWdK42ePHNSSE-KDeY/s1600/DSCN0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3H44SpWLxAGm-Ig8HdXfBHlRsK7Tn7ZZpB8iNTP8_-p9M2IAzrQE4zRZeEGQdYVKICrmX1CjInVekvKjJ4TWfI2RgLox5CN28WqyO0IX5dv8-Fo5SwaxEQ1Q9NWdK42ePHNSSE-KDeY/s320/DSCN0130.JPG" width="320" /></a></div><br />
Eons ago, or what seems like it, I mentioned that the L.S. Starrett Company was one of the few remaining factories in the greater metropolitan Athol area. This week, we were lucky enough to get to tour this facility. Starrett makes precision tools for machinists and tool and die makers...things like micrometers, calipers, gages, squares, and bandsaw blades. Laroy Sunderland Starrett, the company's founder, was originally a farmer (!) in Newburyport, Massachusetts. He is the inventor of the combination square, and if you've done any carpentry work, you know how very, very handy it is. We weren't allowed to take photos inside...apparently some top secret stuff happens here. I took a few pics in the factory museum (no worries...all on the up-and-up) which give you a sense of the products they make.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Every day, I drive past these buildings on my way to the farm. I had no idea how extensive it was! Here's a cool old drawing I found on Wikipedia:<br />
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</div><div class="separator" style="clear: both; text-align: left;">Seems like we walked for miles and miles on our tour. It's hard to give you an idea of how enormous this factory is; it spans both sides of the Millers River and must be in the tens of thousands of square feet. Each area contains pieces of machinery that perform very specific tasks, with an operator sitting at each station. It's loud and smells like machine oil. There's an old-fashioned-sounding bell that goes off for break time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's interesting that this company has survived and thrived when many others have not, and there are some good reasons for this. They're diversified and have factories in other US cities, Brazil and China. They have a specialized niche and a reputation for quality and innovation. All the same, they've kept their world headquarters in Athol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The museum was fascinating. The system of belts ran the factory machines back in 1800's.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKaFANpp3GFSchLCTNl6jk8BLdsGs9H2Q8inw98GmHWS4HJXsbuI9AXgN3Nw1DlH2NlLKjUz5egGgqohUBA6-f_dM-YE-pDo9yPk7ULKkHPKCg09ZSmegWeuhFsm1g9ZCHJThhHknwKc/s1600/DSCN0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKaFANpp3GFSchLCTNl6jk8BLdsGs9H2Q8inw98GmHWS4HJXsbuI9AXgN3Nw1DlH2NlLKjUz5egGgqohUBA6-f_dM-YE-pDo9yPk7ULKkHPKCg09ZSmegWeuhFsm1g9ZCHJThhHknwKc/s320/DSCN0113.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_1518942407"></span><span id="goog_1518942408"></span><br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixsS8u0cqiZr5MjsDHQIW_9rb_XpT0Kmhf3fIFxNfoIA5eRBakGsyDw53LlZ_r5EqL9MI-DD2ZkNYwXVd_p3g1yUwzGfk42lCudyM7BFE_mxnnT42KhrrlMoy2XKD5gyClJ5xNYjgXJg/s1600/DSCN0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixsS8u0cqiZr5MjsDHQIW_9rb_XpT0Kmhf3fIFxNfoIA5eRBakGsyDw53LlZ_r5EqL9MI-DD2ZkNYwXVd_p3g1yUwzGfk42lCudyM7BFE_mxnnT42KhrrlMoy2XKD5gyClJ5xNYjgXJg/s320/DSCN0123.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> It was nice to get back outside. But I think all that machine oil went to our heads.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6BJ1BRgSTxpviHqIR53BX2fHMmBxzCFNKmQA8v64qOYuAPkbDTGqMux8T6fTRdXYrj48mBVLc1EoOU7JRsUskt650aE_nP3XzrHQwTykbX_j-yXfcQ_nNXYL6QZ2hZSrhn51ackd2lE/s1600/DSCN0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6BJ1BRgSTxpviHqIR53BX2fHMmBxzCFNKmQA8v64qOYuAPkbDTGqMux8T6fTRdXYrj48mBVLc1EoOU7JRsUskt650aE_nP3XzrHQwTykbX_j-yXfcQ_nNXYL6QZ2hZSrhn51ackd2lE/s400/DSCN0133.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com2tag:blogger.com,1999:blog-5513597477330596106.post-10118443579694054382012-01-28T14:28:00.000-08:002012-01-28T14:50:53.916-08:00Slow Down Your TravelsThe days are getting noticeably longer. I don't really pay attention for a few days, then <i>miracle of miracles:</i> we're doing chores at 5 pm and don't have to wear headlamps to see the cows. I can't recall having enjoyed the winter quite so much in the past. I'm finding that if I dress warmly enough and keep active, the cold doesn't bother me too much. Sunshine, fresh air, and physical exertion in January are most definitely the antidotes to the winter blues. I admit that it's also been unseasonably, weirdly warm (45 degrees and sunny today), which also helps even though I'm not a big fan of climate change.<br />
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In addition to business and crop planning classes, this week we visited Ron Mott, of Mott Iron Works, for welding lessons. Welding is a good skill to have if you decide that you want to repair your own farm equipment, or even if you're just interested in using an incredibly hot torch to melt pieces of metal together wearing a cool helmet. Ron is a second-generation fabricator and does mostly custom ornamental work throughout New England. Check out his portfolio - he's amazing: <a href="http://www.mottironworks.com/index.html">http://www.mottironworks.com/index.html</a> He lives with his family in North Orange, not even 2 miles from the school! What a great resource for us to have. Oh, and he's also a really nice guy and a good teacher.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL9k_gFPOHtehTyoFzVflrfgTKrPcAef0fkm7he1h6dgA5c8J3G74XYKL2tddJrnD8Vrw2OoXvnlwj7dlHwTXvxVsSjqLgeebHnnDGu2gJclidIwDnnRwVhW2eztZPfJvMr0hP8XcSL0/s1600/DSCN0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL9k_gFPOHtehTyoFzVflrfgTKrPcAef0fkm7he1h6dgA5c8J3G74XYKL2tddJrnD8Vrw2OoXvnlwj7dlHwTXvxVsSjqLgeebHnnDGu2gJclidIwDnnRwVhW2eztZPfJvMr0hP8XcSL0/s320/DSCN0071.JPG" width="320" /></a></div><br />
Here you can see what "laying down a welding bead" looks like when newbies practice. Ron assured us that we did a good job. See...nice guy. <br />
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His best advice? When laying down a bead, take your time and go slow to make sure you get a good weld. He would frequently tell us, "<i>Slow down your travels</i>." Excellent advice, Ron Mott. Excellent advice.<br />
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<div class="separator" style="clear: both; text-align: left;">Here's a photo of Ron's studio. The wood structures are molds for iron railings.</div><div class="separator" style="clear: both; text-align: left;"><br />
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From left, in disguise: Theo, Grace, Keith, Jason, Liz. May the force be with you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGVsCzhpZHf0JAR8DO4JEf05fGLjSicO8gGm82NN8hyRwRqYIJp5-AJS8WfwxVwxDV4XJtNU-BKB2BpWQG9GOjtI9978t_0QAp9c7toCw1GkFvONbLwTb9Y_oKYMuLoKjTOvaeKN8ACM/s1600/DSCN0077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGVsCzhpZHf0JAR8DO4JEf05fGLjSicO8gGm82NN8hyRwRqYIJp5-AJS8WfwxVwxDV4XJtNU-BKB2BpWQG9GOjtI9978t_0QAp9c7toCw1GkFvONbLwTb9Y_oKYMuLoKjTOvaeKN8ACM/s320/DSCN0077.JPG" width="240" /><i><span style="color: white;"></span></i></a><i><span style="color: white;"> </span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com3tag:blogger.com,1999:blog-5513597477330596106.post-2476591723560124762012-01-19T16:07:00.000-08:002012-01-19T17:27:53.221-08:00Readying for Spring<div class="separator" style="clear: both; text-align: left;">The North Orange fields are getting a makeover. Trees and brush have been slowly encroaching on the open spaces, limiting the sun exposure and good airflow that are so important for the healthy growth of vegetable crops. Our growers, Stephen and Tyson, are ecstatic about this project. We've spent many a January day felling trees, cutting and burning brush, and bucking and splitting firewood. The beautiful stone walls that line the fields, ubiquitous in New England, are starting to reveal themselves in a big way.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">This type of maintenance work is constant; in a few more years the process will have to be repeated. Good news for future student farmers...lots of chainsaw and wood splitting practice!</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rqmoSIedtc___D370K6b8nADbyH5pB7O1kIbVfQHg_zEkxH00XqC6elAaO4IyjN_yWwk1EYturtZ2cjqYn_TxoY4bnm-FoJmYi67vJKMf16xACLh49RM249vXX5E5_Dwqjl0-sd8JM0/s1600/DSCN0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rqmoSIedtc___D370K6b8nADbyH5pB7O1kIbVfQHg_zEkxH00XqC6elAaO4IyjN_yWwk1EYturtZ2cjqYn_TxoY4bnm-FoJmYi67vJKMf16xACLh49RM249vXX5E5_Dwqjl0-sd8JM0/s320/DSCN0060.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoMEYWuxsPkpbuCu27u5hi3xgNN5SnSqTeWnh-mrynnIaj-13fSxh6ErhlIIwqvvGKGr8uTa5hY8d6rDWnkjQbe3XzS0qOT2RdzUq2M8MkndefPOqMZR3MAm8bL7TyvNS9E6rkXMIDGw/s1600/DSCN0059.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/AVvXsEgtoMEYWuxsPkpbuCu27u5hi3xgNN5SnSqTeWnh-mrynnIaj-13fSxh6ErhlIIwqvvGKGr8uTa5hY8d6rDWnkjQbe3XzS0qOT2RdzUq2M8MkndefPOqMZR3MAm8bL7TyvNS9E6rkXMIDGw/s320/DSCN0059.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm happy to report that I've successfully learned how to split firewood. Nothing beats the right axe and a few good teachers.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxF7WFboxaTNsjZ-Bani_HKdCXaQmRIgSxo8VzyoMVpu1ILmWftl0pPQDt5kDWv31e6w-tDKBzJXIxqcNMnVg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: left;"></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-4286283940913529192012-01-14T08:16:00.000-08:002012-01-14T08:16:12.247-08:00Winter on the FarmThe best way to describe my week is in pictures.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: large;">Monday sunset...</span></div><div style="text-align: center;"><br />
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<div style="text-align: center;"><span style="font-size: large;">Moving hay... </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
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</div><div style="text-align: right;"><i style="color: black;"> Grace checks out the view</i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrr0QZWy6lxNnxlOMrSxrpX5tmucMd4QxViFwnhF4GuZ9kOVW7SypKMW6ecdGtB_zrh7PU7WqPs_FYE6LP3cvoB-az3RkNmwoIU5bXfmsKBPRg-RmmGUnLOYEFuDJ2ercCK6lWiRZfW3A/s1600/DSCN0022.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/AVvXsEgrr0QZWy6lxNnxlOMrSxrpX5tmucMd4QxViFwnhF4GuZ9kOVW7SypKMW6ecdGtB_zrh7PU7WqPs_FYE6LP3cvoB-az3RkNmwoIU5bXfmsKBPRg-RmmGUnLOYEFuDJ2ercCK6lWiRZfW3A/s320/DSCN0022.JPG" width="320" /></a></div><br />
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<i style="color: black;"> Keith at the helm</i><br />
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<div style="text-align: center;"> <span style="font-size: large;"> Small engines class...</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9GkMQX_3F_ER0G7t8qoMSdOrUwx4-n2JF8K-cQ4as5WC0c4KqTI1GqJFedw44rUiB4ZE4gyhz_0oSi8MfF1czACvKakF_3A4jRtzLTxNHrruaHAYiyP06AX8ynLECqlkr2x0SoaXc5M/s1600/DSCN0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9GkMQX_3F_ER0G7t8qoMSdOrUwx4-n2JF8K-cQ4as5WC0c4KqTI1GqJFedw44rUiB4ZE4gyhz_0oSi8MfF1czACvKakF_3A4jRtzLTxNHrruaHAYiyP06AX8ynLECqlkr2x0SoaXc5M/s320/DSCN0026.JPG" width="320" /><span style="color: black;"> </span><i style="color: black;">Theo, Josh and Grace</i></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78l8vjlI0u4_o1N-5o-4iYpz4Lukk84u3EAjIbvwRhi6NsB9D23lIuvJIFnzXkstf2ON_jkA8QJISlOx6kGTRbG6M5dJ7A-AJyyOcKzvg1Zvf7crGs-1B9hJYC5Q2nFIb0mNv973rU_Q/s1600/DSCN0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i style="color: black;">Maggie with Keith and Jason </i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78l8vjlI0u4_o1N-5o-4iYpz4Lukk84u3EAjIbvwRhi6NsB9D23lIuvJIFnzXkstf2ON_jkA8QJISlOx6kGTRbG6M5dJ7A-AJyyOcKzvg1Zvf7crGs-1B9hJYC5Q2nFIb0mNv973rU_Q/s320/DSCN0028.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div style="text-align: center;"><span style="font-size: large;">Baking and freezing the rest of the squash harvest...</span></div><div style="text-align: center;"><br />
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<i><span style="color: black;">Amber and Nathaniel</span></i><br />
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<div style="text-align: center;"> <span style="font-size: large;">Eliot Coleman has sketched out my ideal farm...</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtn7Vk8FJPH9sNe2txjSt_ZKSeblCNp_ybXhAfe0ROPOXn3dDY18TxzFvAlXZiP-X2UUlJr6q8_GgkjehStfrCvjSXOQUj06hvTyjbCti4E4YvhyphenhyphenVORUCFeszjE6MIspiMOLWl0vTD5A/s1600/DSCN0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtn7Vk8FJPH9sNe2txjSt_ZKSeblCNp_ybXhAfe0ROPOXn3dDY18TxzFvAlXZiP-X2UUlJr6q8_GgkjehStfrCvjSXOQUj06hvTyjbCti4E4YvhyphenhyphenVORUCFeszjE6MIspiMOLWl0vTD5A/s320/DSCN0035.JPG" width="320" /></a></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-size: large;">Friday's weather becomes seasonable...</span></div><div style="text-align: center;"><br />
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<div style="text-align: right;"><i style="color: black;">Good thing the ladies have all that wool</i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: large;"> </span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span id="goog_1399844620"></span><span id="goog_1399844621"></span>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-63456196323894075602012-01-08T11:36:00.000-08:002012-01-08T18:14:38.641-08:00A New YearWe've just arrived back on the farm after a break for the holidays. Boy, did we pack it in this week! We cleared and burned brush to make new pasture for the cows in the spring. We transported a huge amount of hay down to the Waslaske Barn for the cows' winter diggs. Our business consultant Ray gave us a great class on farm accounting. We felled trees and split firewood. We fortified cow and sheep fences.<br />
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We had our first session on crop planning with Tyson and Stephen. Here's the homework assignment:<br />
<i>You have a farm with 6 contiguous acres of sandy loam somewhere very near Orange, MA.<br />
You have a 100 member CSA. Work to create the following: A CSA box plan for 6 weeks (2 early season (mid to late June), 2 mid season (Late August/Early September), and 2 late season (Mid October – Early November). The average value of your shares should be $30 though it is OK if your early shares are a little lighter and your later shares are a little heavier – that’s the nature of the season. </i><br />
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Carlin started a five class series on "The One Acre Farm." In the spring we'll be expanding our kitchen garden! Our first assignment? Determine how much we need to grow and store to support the farmhouse community of twenty people in the winter from October to April. This includes storable crops like root vegetables and canned/frozen/dried items.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WkXPDaXqSdvpVx8_OL6I3xnUSQdJcXFRb0h-tTaKG0IMF54XBR9dIkKs0NSI-DreL5C7fPDxr0C1NxUJnjleX92HsL_u2A8NPUS8TrLXo0PnWtytGT2n3xPrtsHS5nBM7SY8KJAXpGI/s1600/images-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WkXPDaXqSdvpVx8_OL6I3xnUSQdJcXFRb0h-tTaKG0IMF54XBR9dIkKs0NSI-DreL5C7fPDxr0C1NxUJnjleX92HsL_u2A8NPUS8TrLXo0PnWtytGT2n3xPrtsHS5nBM7SY8KJAXpGI/s320/images-2.jpg" width="320" /></a></div><br />
And on Friday, my classmate, Grace, and I made lunch. And not just any lunch. Pulled pork sandwiches from a Farm School-raised pig. Home-baked buns. BBQ sauce from scratch. Squash and roasted potatoes. Spinach fresh from the hoop house (in January!) with a cilantro lime yogurt dressing. Chocolate coconut cream cheese cookies and snickerdoodles. A hearty winter meal...too bad naptime wasn't scheduled in the afternoon. I've never been a huge fan of pork, but our pork is pretty amazing. Here's the recipe:<br />
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<div style="color: #ffe599;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z6qifdtMpYipt-lS0Y5uQ_VdcdutT48SNK7xlTQkUbP5vLwy_V_I7W8cqFUpi1DOMqk2BLbcJkVZjY_VhO2W7LRwCT8FPaDN7Iw_vYy7P7A5lUsfMd45NPYlvJGda1ETs9rZf4UNfsc/s1600/DSCN0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z6qifdtMpYipt-lS0Y5uQ_VdcdutT48SNK7xlTQkUbP5vLwy_V_I7W8cqFUpi1DOMqk2BLbcJkVZjY_VhO2W7LRwCT8FPaDN7Iw_vYy7P7A5lUsfMd45NPYlvJGda1ETs9rZf4UNfsc/s400/DSCN0005.JPG" width="400" /></a></div><span style="font-size: small;"><b><i>Perfect Pulled Pork</i></b></span></div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599;"><i><span style="font-size: small;">1 whole Boston butt</span></i></div><div class="recipecard" style="color: #ffe599;"><br />
<i><span style="font-size: small;"><b>Dry Rub</b></span></i><br />
<i><span style="font-size: small;">1 tbsp ground cumin<br />
1 tbsp garlic powder<br />
1 tbsp onion powder<br />
1 tbsp chili powder<br />
1 tbsp cayenne pepper<br />
1 tbsp salt<br />
1 tbsp ground pepper<br />
1 tbsp paprika<br />
1/2 cup brown sugar</span></i><br />
<i><span style="font-size: small;">Mix well and store in an air tight container.</span></i><br />
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<i><span style="font-size: small;"><b>Brine Solution</b></span></i><br />
<i><span style="font-size: small;">1/2 cup salt<br />
1/2 cup brown sugar<br />
2 qts cold water<br />
2 bay leaves<br />
3 tbsp dry rub mix</span></i><br />
<i><span style="font-size: small;">Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.</span></i><br />
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<i><span style="font-size: small;"><b>Pork shoulder preparation:</b></span></i><br />
<i><span style="font-size: small;">Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! </span></i><br />
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<i><span style="font-size: small;">From http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html </span></i><span style="font-size: small;"><span style="color: black;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="color: white;">We didn't use a thermometer but just cooked it straight through for 12 hours at 225 degrees. Perfect.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bqjkAbGMpSKz1KKGNLg9TDFl_Bu142OAnvmLo1_9MpUc1jZe8XM49UDk9RvMonOG4mFo53y7wrFkvFwHX0mbXiOqF9AGYyp2R5SFYuy2o-ueI9BPq9_eKDTtXw6vNgqgSbA7j5iVn5U/s1600/DSCN0007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bqjkAbGMpSKz1KKGNLg9TDFl_Bu142OAnvmLo1_9MpUc1jZe8XM49UDk9RvMonOG4mFo53y7wrFkvFwHX0mbXiOqF9AGYyp2R5SFYuy2o-ueI9BPq9_eKDTtXw6vNgqgSbA7j5iVn5U/s320/DSCN0007.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Le chef. Le sous chef is taking photo.</i></span></td></tr>
</tbody></table></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-50779611365752975572011-12-30T11:35:00.000-08:002012-01-08T18:09:27.879-08:00Looking Ahead<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUUHe1SWrRT-i-DyeDcs8UNx_O6Gl0RG6OXgIjdZtaMZp6wL9d7Ux_OTmtchYpupDo_-vAgH7XjhRa62Cnp1TBNAfeD4Q9Wi04Beto7YB5QmyzfExQc9ddDzXX5hAeG4Rcr1wn5fHyJ0/s1600/DSCN0011.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUUHe1SWrRT-i-DyeDcs8UNx_O6Gl0RG6OXgIjdZtaMZp6wL9d7Ux_OTmtchYpupDo_-vAgH7XjhRa62Cnp1TBNAfeD4Q9Wi04Beto7YB5QmyzfExQc9ddDzXX5hAeG4Rcr1wn5fHyJ0/s400/DSCN0011.JPG" width="400" /></a></div> <br />
Many people have asked me what I plan to do after I'm finished at the Farm School. The fact is that I have no idea, and yet I have lots of ideas! My fellow classmates are all over the map... some have very firm ideas about what's next for them...homesteading, diversified crop production, CSA, college. Others, like me, are in the process of exploring the seemingly endless ways that you can farm or incorporate this education into your work and personal life. Will I return to medicine? I'm tabling that internal debate for now.<br />
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I have always been the gal with a plan...I like to know what's next for me. This time around, however, that's not the case and I'm trying very hard to be at peace with uncertainty. Being here is like being a kid in a candy store; everywhere I turn there's something new and exciting to learn, and when I look at the upcoming curriculum, it just keeps getting better.<br />
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Which poses interesting challenges for me: to be okay with the unknown, to let the path unfold before me, to live in the moment, to trust the process, to throw myself into the learning without getting anxious about the future.<br />
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Several years ago, I was sitting in a professional conference that I wasn't enjoying very much. My mind started to wander...big time...and I began fantasizing about what I really wanted to do when I grew up. I spent hours designing my dream business: a green education center, which would include an organic farm, a classroom space for cooking and wellness classes, and a retail market space. All of this would operate on a sliding scale model designed to include all comers. I even started drawing up crude architectural plans for the buildings and fields. But wait...oops! No farming or business experience. At all. Last winter, as I was rehashing this whole fantasy for the umpteenth time, a friend told me, "Hmm...you should check out the Farm School." Oh Universe, I love you.<br />
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Speaking of business. In December, we started a series of business planning classes with Ray Belanger of Fish Park Consulting, which turned out to be a pivotal time for me. The initial class took me from feeling like <i>la la la farming is fun</i> to <i>wow, I could actually do this</i>. Ray's take-home message? With a good well thought-out business plan, you can go from an 80% chance of failure to an 80% chance of success. I'm not sure how he's come up with those percentages, but he seems to know what he's doing. I never thought I'd be interested in business; the difference now is that it's taken on a whole new level of relevance.<br />
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PS: I have a brand new camera! The Coolpix S3100!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com2tag:blogger.com,1999:blog-5513597477330596106.post-74389826635908769252011-12-09T19:13:00.000-08:002011-12-11T14:02:55.417-08:00An Open LetterDear Nikon Coolpix S3000,<br />
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Until today you've been my faithful friend. Your slim design fit neatly into my Carhartt jacket pocket. I could easily pull you out, take some photos, and go right back to whatever task I was performing with nary a break in the action. Harvesting veggies, trimming sheep hooves, or picking rocks out of the fields...you were always there. The quality of your photos was pretty good for the cost.<br />
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However, based on today's events, I would like to suggest an amendment to your "Quick Start Guide." Although the "Guide" is useful, I see a significant oversight on your part, and its inclusion might have prevented the catastrophe I endured.<br />
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<i><b><span style="color: #b6d7a8;">"Section G.II.a: Additional instructions for care of your Nikon Coolpix S3000.</span></b></i><br />
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<i><span style="color: #b6d7a8;">When arriving home tired on a Friday night after a productive week on the farm, it is important to remember to remove your new camera from your jacket pocket before attempting to do laundry. The device will not function properly after being submerged in water for the duration of the wash cycle. Do not attempt to air dry the lithium battery or memory card...this is wishful thinking and only makes you look ridiculous. If this happens, do not attempt to call us...your warranty is completely void under these circumstances and we will make fun of you after addressing your concerns over the phone."</span></i><br />
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Nikon Coolpix, I trust that this suggested addition to the owners manual will prevent any undue suffering on the part of your future customers. Thank you for your consideration.<br />
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<tr><td style="text-align: center;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Wk5qBHrGnQW-fnWNCCyKy-IZqS3VCd8CrBTAbtwavE7f1uaj3yDFOTdt-s7qAAI1TpbdbqKtq77hOWqLqkiY9zToAEcdn2yTT9ef_WlEU7BpgSRUJ3l41ijbsSqEhTU5Y9Y4UiC-oZE/s200/images-3.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Rest in peace</i></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Wk5qBHrGnQW-fnWNCCyKy-IZqS3VCd8CrBTAbtwavE7f1uaj3yDFOTdt-s7qAAI1TpbdbqKtq77hOWqLqkiY9zToAEcdn2yTT9ef_WlEU7BpgSRUJ3l41ijbsSqEhTU5Y9Y4UiC-oZE/s1600/images-3.jpg" imageanchor="1"><span style="color: black;"></span></a></div><div class="separator" style="clear: both; text-align: center;"></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com3tag:blogger.com,1999:blog-5513597477330596106.post-85768965031487610132011-12-04T06:13:00.000-08:002011-12-10T18:20:17.530-08:00December<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SP3l0dvtlHnZXnBDiCTgSG5TDXCM8YRphLbuQAGmwBIpaO8dohzdSkBePEgbSrdk3QCDXtn4njxd8xbjq3gVqsTcYvG_3cxXtLlvf4nt-V4eRN0KYnYg6nGgvJN0Eo21Rsvj-el1KcM/s1600/DSCN0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SP3l0dvtlHnZXnBDiCTgSG5TDXCM8YRphLbuQAGmwBIpaO8dohzdSkBePEgbSrdk3QCDXtn4njxd8xbjq3gVqsTcYvG_3cxXtLlvf4nt-V4eRN0KYnYg6nGgvJN0Eo21Rsvj-el1KcM/s400/DSCN0096.JPG" width="400" /></a></div><br />
Things have gotten quieter on the farm. The sun sets at 4:30 in the afternoon. Although still on the warm side for December, it's pretty chilly in the mornings and evenings. The harvest is done...the last of the carrots came out of the ground this week and are safely tucked into the root cellar.<span style="font-family: inherit;"> </span><br />
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<span style="font-family: inherit;">Chores continue on a daily basis, although they've become much simpler. No rotational grazing until the spring! For the winter, the beef herd has been firmly ensconced in the Waslaske Barn and field, complete with a de-icer for the water trough and a space heater to keep the hose from freezing. The barn is huge and beautiful, with plenty of room for hay storage. The bull we rented for breeding purposes is gone, hopefully having completed his procreation duties. They seem happy. I know I'm anthropomorphizing, but cows are people too, right?</span><br />
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<span style="font-family: inherit;">The sheep are living in the Upper Barn near the farmhouse. Junior, our ram, cohabitated with them for a month. The ladies should all be pregnant by now and will have their lambs in March. Junior has headed back down the road to Sentinel Elm to continue his ewe-breeding "work." It's like clubbing in New York, sheep-style.</span><br />
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We're still spending time outdoors, but our daily activities have transitioned to more classroom and lecture time along with a bigger focus on animal care. Here's a sample of the week's activities:<br />
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On Tuesday, Michael Dulock, a whole-animal butcher who owns Concord Prime & Fish, came to visit. He spent an afternoon with us demonstrating the elegant techniques involved in butchering a whole pig...from stem to stern. He believes that you should use every possible part of the animal, and at the end of the day he had me feeling pretty passionate about pigs' feet, head cheese, and tongue. In theory. This was an amazingly instructive class. Now I can tell you more than you ever wanted to know (or maybe you do!) about bacon, ham, tenderloin, pork shoulder and rib roast.<br />
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Our instructor Olivier gave us a class on cordwood, sort of an A to Z primer on the qualities of different types of wood, when to use them, how they burn, what it's like to split them, how long to dry them before burning, etc. Who would have thought that there would be that much to talk about?<span style="font-family: inherit;"> </span><br />
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<span style="font-family: inherit;">Veterinarian Dr. Stephen Major visited to talk about the evaluation and management of sheep, goats, and horses, complete with descriptions of common ailments and basic routine care. He returns next week to discuss cows and take us on a field trip to a nearby dairy farm.</span><br />
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<span style="font-family: inherit;">We continue to work on the sawmill and timber frame structure. Soon, we'll have all of the pieces cut and prepared. Work will continue again...in April!</span><br />
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<span style="font-family: inherit;">In the meantime, right now there's time for contemplation, reading, studying, learning, spending time with each other, cooking, and doing Zumba classes at the YMCA. And next week, the seed catalogs arrive!</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-21478910926576994982011-11-24T08:39:00.000-08:002011-12-04T14:46:24.231-08:00In Search of Inner TimberWe are building a hand-tooled timber frame structure. When I say "we" I mean that Josh B. is masterminding the operation and the rest of us are eagerly measuring, squaring, marking out, sawing, drilling, chiseling and generally being in awe of this project.<br />
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Josh is a talented man. At the Farm School, he's our program director, but he's also a stonemason, a chef, a carpenter, a disciple of the Grateful Dead, and has about as much energy as a person could possibly have. This will be the ninth timber frame structure he's built. It'll be a classroom and living space that will attach to the end of our currently existing tool shed on the farm. Here's one of the plan drawings:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0hq54eFyXWDzTakyeVR5xoRzcza7HV0dTREu6O1PbqKWP0kUq-gYFTgSNxFl36mBHxUb1S5MsEmq1k3jvP4XmTsb-4QehVA4rrplVsZ6NWZJT8iH538nRakpq2yfBtHO0p1lH_ztfRQ/s1600/DSCN0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0hq54eFyXWDzTakyeVR5xoRzcza7HV0dTREu6O1PbqKWP0kUq-gYFTgSNxFl36mBHxUb1S5MsEmq1k3jvP4XmTsb-4QehVA4rrplVsZ6NWZJT8iH538nRakpq2yfBtHO0p1lH_ztfRQ/s320/DSCN0198.JPG" width="320" /></a></div><br />
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In our initial workshop, Josh handed us a glossary of terms, some of which I will now share with you, gentle reader:<br />
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<div style="color: #6fa8dc;"><i><span style="font-size: small;">Post and beam: A structural system whereby floor and roof loads are carried on principal timbers that may be merely stacked and fastened with hardware or may utilize timber joinery.</span></i></div><div style="color: #6fa8dc;"><br />
</div><div style="color: #6fa8dc;"><i><span style="font-size: small;">Joinery: The shaping of timbers where they mate to fasten or lock them.</span></i></div><div style="color: #6fa8dc;"><br />
</div><div style="color: #6fa8dc;"><i><span style="font-size: small;">Sills: Timbers that tie the bottom of the frame and distribute its weight along the foundation.</span></i></div><div style="color: #6fa8dc;"><br />
</div><div style="color: #6fa8dc;"><i><span style="font-size: small;">Tenon: The reduced end of a timber that fits into a mortise.</span></i><br />
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<div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: small;">Mortise: The cavity that accepts the tenon.</span></i><i><span style="font-size: small;"> </span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8mEtRfgd-tQ1wZwNN-SN0Hx98nFYq2Ze-SKZ4LoYydyH89muOXZHiSYnKRBUw6l1Uyh1d5JDIc24EANciLJ-fUhBDyxF2FkYWA5kEbEcH-pPmAhgG8J8lRJeyqedB3uri7ZsEz_rQcs/s1600/DSCN0211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8mEtRfgd-tQ1wZwNN-SN0Hx98nFYq2Ze-SKZ4LoYydyH89muOXZHiSYnKRBUw6l1Uyh1d5JDIc24EANciLJ-fUhBDyxF2FkYWA5kEbEcH-pPmAhgG8J8lRJeyqedB3uri7ZsEz_rQcs/s200/DSCN0211.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: small;">Square rule: A system of layout in which a smaller, perfect timber is envisioned within a rough outer timber; all joints are cut to this inner timber. Many timbers in a Square Rule frame are interchangeable.</span></i></div></div><div style="color: #6fa8dc; text-align: left;"><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><i><span style="font-size: small;">Rafters: The timbers spanning from eave to ridge to which the roof sheathing is attached.</span></i></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWSbIANx51fc7KmV0QqSYDjI_tWjYPWxe0yb13LyKHOtAhuU-a3n82inO_PObrMqH6ELR4RJnbTiUdzko437kts2xtpWIEStXposbOQM9XXzC-eB7ipg6fUEXgyyzoJXJE9L6Bnei1DA/s1600/DSCN0213.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWSbIANx51fc7KmV0QqSYDjI_tWjYPWxe0yb13LyKHOtAhuU-a3n82inO_PObrMqH6ELR4RJnbTiUdzko437kts2xtpWIEStXposbOQM9XXzC-eB7ipg6fUEXgyyzoJXJE9L6Bnei1DA/s200/DSCN0213.JPG" width="200" /></a></div><div class="separator" style="clear: both;"><i><span style="font-size: small;">Joist: The spanning timber that the floor is attached to.</span></i></div></div><div style="color: #6fa8dc; text-align: left;"><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><i><span style="font-size: small;">Brace: A diagonal timber or a temporary piece of lumber that prevents distortion in a frame.</span></i></div></div><div style="color: #6fa8dc; text-align: left;"><div class="separator" style="clear: both;"><br />
</div><div style="color: white;">The wood is white pine from trees felled on the farm and milled down to size on the sawmill. The sills, posts and beams are very heavy eight by eight by sixteen inch pieces. With time, we'll also be milling the remaining pieces: floor and ceiling joists, rafters, braces, etc:</div></div><br />
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And into the greenhouse we go to set up our work area:<br />
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We will use no hardware. The joinery will all fit together like puzzle pieces. Here are the tools of the trade:<br />
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</div><div class="separator" style="clear: both; text-align: center;">And finally, action!</div><div class="separator" style="clear: both; text-align: center;"><br />
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I'm finding this work to be incredibly meditative. The tunes are going, it's warm in the greenhouse, and everyone is working in companionable silence. I feel a little bit like Michelangelo, holding my mallet and chisel and helping to create something that will eventually be a work of art. Okay, that's an exaggeration, but you get the idea. On the second day of work, the sun began to set and we were having a hard time seeing what we were doing. But nobody wanted to leave.<br />
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Tomorrow's another day.Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com1tag:blogger.com,1999:blog-5513597477330596106.post-72858453017406340892011-11-18T17:25:00.000-08:002011-11-29T15:58:22.591-08:00Thanksgiving<div class="separator" style="clear: both; text-align: center;"></div><br />
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In honor of Thanksgiving, I'm going to write about our recent turkey and chicken slaughters. These have been pretty intense experiences for one who has never killed an animal before. Although I'm not a big meat eater, I do eat poultry, and I was determined to participate. After all, if I'm going to continue to eat meat, I want to be connected to the path that the animal follows to get to my dinner table.<br />
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If you get queasy about this stuff, now is the time to stop reading. Sorry.<br />
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The turkey slaughter happened several weeks ago, on the day of the huge October snowstorm. The birds were enormous and numbered about twenty. People were set up at a series of stations to perform the tasks that needed to be accomplished. First, the turkey is taken out of the pen by the feet and placed upside down in a metal cone with its head sticking out the bottom. With a very sharp knife, the head is severed with one swipe and the blood drained into a bucket. Although now officially dead, the bird convulses for about thirty seconds. It is then placed in scalding water to loosen the feathers and transferred to a mechanical feather remover, which essentially looks like a giant salad spinner. Then the bird is placed on a table for butchering, which includes removal of the feet, neck, intestines, and internal organs. Last stop is the kitchen, where it's submerged in ice water, cleaned more thoroughly, and frozen.<br />
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I was amazed at how quickly it happened. Before I knew it, the birds looked like something you'd get in the grocery store. I spent time performing each task that I described, with the exception of the actual killing. I didn't think I was quite prepared to do it swiftly and competently, and I was content to watch and learn from others.<br />
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Fast-forward two weeks to the culling of the laying hens. I should note that I really like the chickens. Their clucking, scratching, funny behaviors, and ceaseless laying of delicious eggs has endeared me to them. Nonetheless, I knew that I needed to fully take part in processing this time around. Very few of us in the group had ever done this before and there was a lot of nervous energy.<br />
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I did what I never thought I would do: slaughter a chicken. I focused on ensuring that my cuts were clean and swift, making it as humane as possible. As a group, we were all business, doing what needed to be done even though it was difficult. That day we made twenty gallons of organic chicken stock.<br />
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I did this together with thoughtful, respectful people, faculty and student farmers alike. And, unlike with the pigs and cows, which have to be sent to the slaughterhouse, we were able to see these animals through to the end right on the farm. I found a lot of comfort in the notion that we had control over the manner and humaneness of their deaths. Will I do it again? I don't know, but if I plan to keep chickens for eggs, I need to know how to "dispatch" an old or sick animal. Now I do.Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-75304337627022989902011-11-14T12:50:00.000-08:002011-12-10T06:29:25.210-08:00Autumn on the Farm<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="background-color: #cccccc;"></span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ubEphFWGIr6P1NcbpAphPhHCoLhkt_QF38FFwkhlQiU9x3kcj8LB2wwqfMmd5hO94sGjtUI6AYTVqHRygMw3xBH_cmL5oljtr7d3FRYa5cpdRNy2SDDF3wkmLN4HeQ2hQiEnNgaKJE0/s1600/DSCN0094.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="background-color: white; clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"></span></span></a></div><div style="text-align: left;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background-color: #cccccc; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Garlic planting</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">The farmhouse</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Cow chores!</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Barn repair</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Potato harvest</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #cccccc; font-size: small;"><i>Evening and the sheep</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy9oFoJr6xzxCu33OWv7HbQkFHI6kf4kfM8dJqM9O3rOjzIeMZikK3Xd6L4jFSPNjovN9jqZ0qbw56P9yKgNEc8ZrV0UR8XBr0ipYMG5-X947wotBIvONJhFELJDLUuqVJJbYWN4wsZY/s1600/DSCN0107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy9oFoJr6xzxCu33OWv7HbQkFHI6kf4kfM8dJqM9O3rOjzIeMZikK3Xd6L4jFSPNjovN9jqZ0qbw56P9yKgNEc8ZrV0UR8XBr0ipYMG5-X947wotBIvONJhFELJDLUuqVJJbYWN4wsZY/s400/DSCN0107.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Home</span></i></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa2EpcjlGDsDZjG-SrJWvT6a_b56Qic90_xSiLJUpWHYQKwRQYqnTQzOnhjx6Zt7bjJGJAS_mHqyGhGpegUHYIfa4PXZ-QmlpRxxTiv7PYkeyUlS1-E2c_Nu6gc2a5ZxJzFgSHS1WfqY/s1600/DSCN0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_1933514501"></span><span id="goog_1933514502"></span></a></div><div class="separator" style="clear: both; text-align: center;"></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-14481566047355065562011-11-12T07:08:00.000-08:002012-01-28T14:38:52.551-08:00Horsing AroundAh, Vermont in the late autumn. Unseasonably warm, sunny weather. Two days on Fair Winds Farm working with gorgeous, majestic Suffolk Punch draft horses.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRrFY53Gl4k-H4texyJuxGdLe6ig3joqJiVQ9-a0JIBSPGusMygzCIB5pwuSkwL5hYe-xa9ZC0hBMtLvrZnb32Dv48lU8bRcIhT1YP87LbT-EHFehyTuav276cIrdydY6Mm5Vfz44310/s1600/DSCN0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRrFY53Gl4k-H4texyJuxGdLe6ig3joqJiVQ9-a0JIBSPGusMygzCIB5pwuSkwL5hYe-xa9ZC0hBMtLvrZnb32Dv48lU8bRcIhT1YP87LbT-EHFehyTuav276cIrdydY6Mm5Vfz44310/s320/DSCN0146.JPG" width="320" /></a></div><br />
Jay (pictured above) and Janet Bailey run draft horse workshops on their mostly animal-powered, organic farm in Brattleboro. They have a small farm store on site and sell at the local farmers market, producing organic eggs and goat milk products. They keep chickens, sheep, goats, and pigs. They also offer sleigh rides in the wintertime on trails that wind through the woods on their forty acres. They've been working with draft horses for over 30 years, and currently have six of them. We worked with four: Charlie, Robin, Nora, and Martin. We spent the first hour guiding each other around using twine as reigns...definitely a throwback to childhood, but incredibly instructive and very helpful when we actually started driving the horses. Then, they familiarized us with the horses by having us lead them through an obstacle course of buckets. Here's Keith as he leads Charlie around. Don't get stepped on!<br />
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Next step: properly harness the horses. A metal brush is used to groom them first...this removes any dirt which might chafe under the leather and injure them, and it's a nice way to bond with the animal and get ready for the work day ahead. They really like it. Then the harness, hames, collar, and bridle get attached. These horses have been so well-trained that they made it easy for us. Below, Anna prepares to put on the harness and hames.<br />
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Over the next day and a half we learned how to give voice commands - Come Up (go), Whoa (stop), Back (back up) Haw (left), Gee (right) - and steer with the lines, attach the farm equipment, and understand the work it takes to operate a farm with these horses. We spent a blissful amount of time on the wagons and carts riding through the pastures and woods while each one of us got practice time with the horses. And each day, Janet made an awesome lunch with food grown on the farm along with freshly-baked bread.<br />
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The farm is also part-museum. There are rusty old pieces of equipment scattered around the out-buildings and the fields. But don't let the rust fool you...many of these pieces are fully operational.<br />
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<i><a href="http://www.fairwindsfarm.org/">http://www.fairwindsfarm.org/</a></i>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-430558150298933032011-11-06T15:35:00.000-08:002011-11-20T15:37:50.901-08:00Chainsaw BillIf one is to run one's own farm, one must learn the safe operation of one's chainsaw.<br />
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Let me tell you that I had no idea that learning to use a chainsaw was part of the curriculum, so I was a little nervous. Rumors floated around about a high school driver's ed-style blood and guts video detailing the horrors of clueless, untrained chainsaw operators. People also referred to the course instructor as 'Chainsaw Bill', which brought to mind visions of Freddy Krueger and Jason from Friday the 13th. <br />
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'Chainsaw Bill' turned out to be veteran logger Bill Girard from The Game of Logging, which, according to the organization's website, is "widely acknowledged as the premier timber harvesting training program in the country, offering hands-on training in a competitive environment. Top instructors across the country combine demonstration with participation to teach safety, productivity, conservation and cutting techniques." The course most definitely lived up to that description.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Bill with the students</i></td><td class="tr-caption" style="text-align: center;"><i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfz9N7dEff7Zu-HpZvI8lpHhowy4FyxiIMLLv5Z-qsLY0F6bQiJAeoRGEx9G3qA5dAs0Nzk-OpfVyECJ50LUa3CcZt2lNituvpR1CjckaZq6b1VWZtDSCFbSzDGqel62X6gQIeyBiTom4/s1600/DSCN0139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfz9N7dEff7Zu-HpZvI8lpHhowy4FyxiIMLLv5Z-qsLY0F6bQiJAeoRGEx9G3qA5dAs0Nzk-OpfVyECJ50LUa3CcZt2lNituvpR1CjckaZq6b1VWZtDSCFbSzDGqel62X6gQIeyBiTom4/s320/DSCN0139.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bill (in Kevlar gear), instructing Todd and Phil</i></td><td class="tr-caption" style="text-align: center;"><br />
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Over the next three days, he led us through a series of lessons on everything you ever wanted to know about chainsawing: personal protective equipment, safety checks, maintenance, sharpening, the five-point tree felling plan, spring pole release, limbing, and bucking firewood. I appreciated how hard core he was about safety. In the end there was no scary video, but he had about a million stories of people who have been impaled, eviscerated, decapitated, maimed, lacerated, who have bled out from internal injuries, suffered permanent head injury, received dozens of stitches, and have become alcoholics because they couldn't work any more. He peppered these stories throughout the three days of the workshop, just to keep things extra entertaining.<br />
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In the end, he inspired confidence and was a patient, kind teacher...I became fairly comfortable running the saw. I gotta say it helped that he was standing right next to me to make sure I didn't wind up in the ER. Thanks, Bill!<br />
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Watch as I fell a tree:<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz-FM6SKFUnxOM8oiWxn6e0d3juFvbdjY1N5127M9MEB-542xXXX7zv4xH0iSvYNZC8uIEIR3d9TzOyxOKk3w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com2tag:blogger.com,1999:blog-5513597477330596106.post-218896567889756372011-11-01T17:01:00.000-07:002011-11-06T14:26:52.863-08:00October SnowstormThe day dawned cold and gray. You could sense snow in the air, especially if you had just watched The Weather Channel. Twelve inches? Really? "That's crazy...those weather guys always blow things out of proportion," thought the student farmers. But, because it's always good to be prepared, their fearless leaders, Stephen and Tyson, scheduled an emergency vegetable harvest. After all, it was the last week of the season for the farmers' market and CSA distribution; it just wouldn't do to have the rutabagas buried under a foot of snow, snug and comfortable, yet inaccessible.<br />
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Things did not start well for student farmer Liz. The flakes had just begun to fly when Stephen instructed her to start picking and bundling radishes. Under normal circumstances, she thought that radishes were beautiful red orbs that would look as good on a Christmas tree as they would on a salad. But today, picking them meant cold, wet, numb fingers and knees. Manual dexterity was reduced to zero as the temperature plummeted and heavy snow began to pile up.<br />
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Next up: rutabagas. Now the snow was accumulating quickly. The task was to pull up every plant in the field, box it, and get it to the barn before the produce was buried alive. What a site to see! A blur of white (snow), green (veggies), and brown (dirt) moving through the fields at record speed. By the time the sun set, over 400 pounds of rutabagas had been harvested by the group of six.<br />
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Liz arrived home anticipating a hot shower and a warm meal. Unfortunately, Mother Nature had other plans. The weight and volume of <i>fifteen inches</i> of early season snow overwhelmed trees and power lines and the electricity went out. Little did she know that power wouldn't be restored until 72 hours later.<br />
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She experienced a small crisis of confidence and wondered to herself, "Am I hearty enough to be a farmer? Has a student farmer ever died from hypothermia?" And most importantly, "What does a rutabaga taste like?"Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0tag:blogger.com,1999:blog-5513597477330596106.post-22591245505938358372011-10-25T17:51:00.000-07:002012-01-28T14:38:07.567-08:00Chase Hill FarmField trip!<br />
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I love field trips. It takes me back to elementary school: the zoo, the science museum, brown bag lunches. Only now I don't need a permission slip from my mother.<br />
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Today we visited Chase Hill Farm, an organic dairy farm in Warwick that specializes in raw milk and artisan cheeses from grass-fed cows. Mark Fellows, a second-generation dairy farmer, spent the morning with us explaining the history of the farm and how he is able to succeed as a small farmer.<br />
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This farm is self-reliant and intentional. He keeps the dairy herd (a French breed called Normande) to about 25 and culls the rest for beef. He practices rotational pasture grazing, moving his cows to fresh grass often twice daily. His milking operation is seasonal and the cows are "dried out" in the winter, allowing him and his wife Jeanette, who handles cheese production, some breathing room in the colder months for a little R&R. The cheesemaking operation, however, continues to generate income.<br />
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Because his cows are grass-fed, he spends virtually no money on feed. He recently installed solar panels on the barn, which supply 70% of the farm's electricity. He has started working with draft horses to power some of the farm's operations. The by-product of cheese production, whey, is used to feed the pigs. He is not interested in expanding or increasing production. He is interested in making a high quality product and keeping it local. He sells his products on the farm, in a few small retail stores, and at farmers' markets in western Mass and Vermont. He says, "we're not rich, but the bills are paid and we have money in the bank."<br />
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Mark just purchased a giant horse treadmill, used by Amish farmers, which should generate enough power to run the milking equipment. He enlisted our help to get the draft horses accustomed to the sound of the contraption so that they'll actually use it. Our task was to simply walk on the treadmill. It took about ten of us to even get it moving!<br />
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<a href="http://www.chasehillfarm.com/">http://www.chasehillfarm.com</a> <br />
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Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com2tag:blogger.com,1999:blog-5513597477330596106.post-51810292569822335482011-10-21T17:16:00.000-07:002011-11-20T15:50:32.205-08:00Pizza Rules<div class="separator" style="clear: both; text-align: center;"></div>Confession: I've never made homemade pizza crust before. That is, until today, when I watched and learned from my classmate Jason, who is competent and proficient in the kitchen. I think I can now prepare this easily on my own. Wowza...what a crowd pleaser! The crew had been cutting down trees and burning brush all morning - very physical work - and they were amazingly hungry. People actually shouted for joy upon entering the kitchen and looked at us lovingly. It didn't hurt that I made an apple crisp for dessert. Aah...comfort food. For about a half an hour I felt a little like an Italian grandmother. <i>Mangia! Mangia!</i><br />
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<div style="color: #ffe599;"><i><span style="font-size: large;">Recipe of the day #2</span><br />
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<b>Pizza dough</b></i></div><div style="color: #ffe599;"><i><br />
1 cup warm water<br />
1 tbsp dry baker's yeast (1 package)<br />
1 tsp honey</i></div><div style="color: #ffe599;"><i>1 tbsp sunflower oil<br />
1/2 tsp salt<br />
2 1/2 to 3 cups flour (1/2 whole wheat </i></div><div style="color: #ffe599;"><i> and 1/2 white mixed together)</i></div><div style="color: #ffe599;"><i>Cornmeal<br />
</i></div><div style="color: #ffe599;"><i>Mix water, yeast, honey, oil, and salt, and let sit until bubbly. </i></div><div style="color: #ffe599;"><i>Add 2 1/2 cups flour and knead until smooth and even, adding </i></div><div style="color: #ffe599;"><i>more flour to dough if needed. Place in medium-sized bowl, cover, </i></div><div style="color: #ffe599;"><i>and allow to rise 1 hour in a warm place until doubled in size. </i></div><div style="color: #ffe599;"><i>Preheat oven to 450 degrees. Sprinkle cornmeal on bottom of pan. </i></div><div style="color: #ffe599;"><i>Roll out dough on floured board and stretch dough to corners of pan, </i></div><div style="color: #ffe599;"><i>folding over edges for a rim.</i></div><div style="color: #ffe599;"><i><br />
</i></div><div style="color: #ffe599;"><i>At this point in recipe land, we added our own special farm ingredients: </i></div><div style="color: #ffe599;"><i>home-canned tomato sauce doctored up with garlic, onions, shallots, </i></div><div style="color: #ffe599;"><i>basil and oregano; just-harvested eggplant, red pepper, onion, broccoli, </i></div><div style="color: #ffe599;"><i>and cauliflour; black olives; and mozzarella and cheddar cheeses.</i> <i>Bake for 20 minutes.</i></div><i style="color: #ffe599;"></i><br />
<div style="color: #ffe599;"><i>Wait for oohs and aahs. </i></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9MfTZE4nomtEvk36pL8uVzLFRGWFZMqRjXyGt47iGSvWqy5pmPqx5b8Ubdkylc4ayjtCAlbjubeG4DWU1Hlfy_ss1GQIWlFPAVeYkWJIFQmQ83CY_6rxrUWe95jSvrhyphenhyphennNP_pEbHyOA/s1600/DSCN0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9MfTZE4nomtEvk36pL8uVzLFRGWFZMqRjXyGt47iGSvWqy5pmPqx5b8Ubdkylc4ayjtCAlbjubeG4DWU1Hlfy_ss1GQIWlFPAVeYkWJIFQmQ83CY_6rxrUWe95jSvrhyphenhyphennNP_pEbHyOA/s320/DSCN0068.JPG" style="background-color: #ffe599;" width="320" /></a></div>Liz O'Dairhttp://www.blogger.com/profile/13664961863007310509noreply@blogger.com0