Saturday, September 25, 2010

Rural Romp



Lasts April I volunteered to be the farm tour guide for the September Wellington County Rural Romp. I had no idea what one does in a romp in the rurals, and had given no thought to what I would say, until today, when the first of about 110 visitors arrived at Whole Circle.

"Hi, thanks for coming. My name is Peter, and I'm going to give you a romp in the rurals; I mean, um, let's start our tour of Whole Circle Farm, shall we?..."

It was a great day. It helps me to understand why I'm here when I'm explaining to visitors what we do on this farm, why it's different from most modern farms, and why all the parts of the farm - cows, chickens, pigs and vegetable gardens are all connected through the soil, and why the soil is the most critical aspect of the farm.

Spaghetti Tuesday


(I like this photo - the wood panelling & muted colours - it looks like it came from a sun-faded page in a 1960's cookbook)

When you've got fresh ingredients you can cook with less. My spaghetti sauce consists of as few as three ingredients: tomatoes, garlic, olive oil. I like to use at least one bulb of garlic, and usually two. Additional ingredient options are: onions, thyme, tomatoe paste, red wine ground beef or, sausage, bell peppers, summer squash, etc.

My Tuesday dinners have turned into "Spaghetti tuesday," by popular demand. That's fine with me.

Friday, September 24, 2010

A Recent Harvest Day



Our Tuesday and Friday harvest days always start with the greens - lettuce mix, spinach, sometimes a mustard such as Tatsoi. Being heat sensitive we cut or hand pick these greens first, and "hydro cool" them in 25 gallon containers of water back in the shed. Root vegetables, such as carrots, beets and potatoes, come later in the day.

Monday, September 20, 2010

Winter Squash Harvest




We harvested squash today including Blue Hubbard, Golden Hubbard, Delicata, Acorn, Buttercup, Butternut, Kuri, Sweet Dumpling. We'll store this through the winter for our winter CSA customers.

Weeding and More Weeding


Hundreds of thousands of weed seeds exist below the soil surface in every acre of most every farm. They can remain in the soil for decades, until the right conditions arise for them to germinate.

Farmers have an ongoing battle with weeds, to keep them from stealing soil nutrients and crowding out crops.

As an organic farm we don't use chemical herbicides or pesticides. We remove weeds by mechanical methods, including hand, hoe, wheeled hoe, farm-all, Einboch, and sometimes, propane torch.

The Einboch is used, pre-seeding, to tickle the soil and expose the roots of any newly sprouted weeds. Sometimes the Einboch can pass the over the same area every few days, to destroy successive phases of newly germinated weed seeds. The idea is to deplete the huge bank of weed seeds which reside in the soil.

A propane flame works only in the days before seeds have sprouted above the soil surface. This is a critical moment when any sprouting weed seeds can be burnt with a very brief sweep of the torch, but without the heat getting past the soil surface where the crop seeds still reside. For example, we might walk over a 50 metre bed in about 90 seconds.

The farm-all is perhaps the most potent tool. It consists of five tines which deploy from a tractor and scrape 1 to 3 inches below the soil surface. The tines are arranged to run between each row of vegetable.

The wheel hoe is the best piece of equipment. It consists of a hoe attached to a wheel. A large area can be covered with a wheel hoe, as much as two to three acres. Beyond that, the farm-all will be appropriate, but it's a much more expensive piece of machinery.



The hand-held hoe is best used to reach close to plants, where you can't reach with the farm-all or the wheel hoe. It could also be used in the space between rows, but there will be a point where the wheel hoe is a better use of time than the hand held hoe.

The human hand is the best weeder. But it's connected to the body and mind of us humans, who're always looking for better and faster ways of doing things.

Wednesday, September 15, 2010

Our Last Farm Tour



For our monthly farm tour we visited St Ignatious farm. 600 acres managed by Jesuit priests.

An hour of every farm tour is spent weeding. We hi-fived after weeding several strawberry beds.

Tuesday, September 14, 2010

Seed Saving



We collect seeds from some plants. It saves money,among other things.
Here I think we're collecting beet seeds.

Tuesday, September 7, 2010

I dislike this as much as using a vacuum

Were seeding various greens using this six row seeder. It seems to be a hastily made machine, there is not an easy way to remove unused seeds, it clogs easily, and you can't easily tell if the seeds are coming out.

We'll later pull (with tractor) a just-built greenhouse over this area.

Monday, September 6, 2010

Hanging Out in The Winter Squash







Perusing the Resource Guide for Organic Insect and Disease Management in the Winter Squash patch.