Birdsfoot Farm

Hello friends!
A rainy Sunday, we had a slow morning in the Hugging house, had community meeting, I made cheese and I started prepping more beds for cover cropping rye into.

By seeding rye grain that will sprout and grow 2-5" before winter the rye roots will hold the soil in place when it rains, thaws or blows wind.  Rye can grow up to 9' down and when it is done either matured into rye berries or mowed those roots leave channels for air and water to liven the soil system.  In spring the rye will grow to 6-8 feet by July and make a lot of bio mass above ground that can be used as mulch or we can get out the ancient combine harvester and harvest it for our delicious rye breads and still leave the straw behind.  I hope I convinced you to see the beauty and power of this little seed.  I am waiting for the weekly rye loafs to come out of the oven to go back out and get back at it if the soil is not too wet for raking out the scuffed up weeds by hand.

The zucchinis, summer squash and cucumbers are slowing down as every September.  There are mildews and viruses that take their toll and make them short and bubbly surface and discolor them.  Wen we had our open house last weekend, people were surprised to see them producing, but not grade A and asked if there is nothing we can do about it.  And I told them this is the life of an organic farmer, that I have disease tolerant varieties that are still going as opposed to being dead by now and that we do not spray for fungus (mildew) and that they have their season and it is almost over and something else like kale or parsnips will come along.  So cherish the last o them, soak up their crunchy cuke or steamed in water summer squash taste till next year.  Same for the basil.

The new Clarkson student friends are also very excited about the potatoes and asked what variety we have.  The yellow potatoes are Carolas and are a German variety from the 1980's.  Regarded by potato lovers as one of the most delicious varieties available, Carola has the taste and texture of delicate new potatoes even after months of storage in dry, dark places. With a golden-tan skin and creamy yellow flesh, it's an ideal potato for all culinary uses (in particular, scalloped potatoes layered with cheese, cream, and chives).  The students call it the veggie Christmas box.  I get very excited to them so excited.  With that said thank you all for your comments over the year about the greens and tomatoes.
I am hoping to get into the next carrot planting as we miss having them ourselves.   Harvest days are long and it takes extra time to get into the weedy patch, maybe tomorrow?


The bread is out, the rain has stopped and the dinner cooks are busy in the kitchen while Kate is also making home made cheese-its for desert.  Time for me to go outside for a while.
peace, Dulli

Dear friends,
8-28-2022
we had rain we have sunshine and it is warm, all good for crops and farmers.  I am eventually trying to go myself to the Friday farmers markets in Canton to mingle with folks and get out.  But this week I stayed back and planted 420 broccoli plants that have been waiting for a while and fall lettuce.  The gods were with me and it was thundering far away, but not here.  We were thundered out for three hours last Monday which made harvest day late and long, although we got to cut down all the garlic hanging to dry in the upstairs of the barn.

Sarah, Lupe and Nathaniel have all left to go back to college or to Spain and Greg and I are left to do the fall work until more help is on the way.  We miss them, it has been such a fun and busy summer here at the farm.  A few weeks ago we had the 50 year anniversary of the Birdsfoot Community ad farm and 160 people, former members, interns and friends came to celebrate.  We had prepared for weeks or almost a year for this and it was a great party.  So many old friends, so many emotions of love and friendship....so much good food...

I want to welcome the fall share students of Clarkson University .  Amazing seven of you have signed up so we are adding a stop and drop off at the Clarkson student center on Fridays 5pm.  Also welcome back, Greenhouse SLU you saved me helping to get the hay in today!
  The gardens are lush and everything is growing well. 

9-6-2022
Time goes by fast.  We dropped off Kira at college and I am enjoying the last weeks with my brother and his wife.  We are hoping to go canoeing this weekend.  I am in the kitchen eating lunch after stacking 300 bales of hay for the cows winter feed.  I am hot and sticky and itchy from the hay.  Watermelon tastes really good.  I bet the cows are going to be really excited when they come to the barn tonight. 

We are all planted, I got the last mizuna and ruby streaks mustard for the mixed greens in this Sunday before the rain.  We can focus on weeding now.  Carrot, parsnips and hilling potatoes.  The potatoes got in late and we have a week before the next planting is at a size for harvest.  they look lush and good.  This past weekend Nathaniel and Sarah came back to visit and is was lively and so fun to have all here.  I send them off again with a bag of veggies which they of curse missed eating college diner food. 

One more thing, the students who have limited fridge space asked if all needs to be refrigerated?
-leafy greens, kale, broccoli, cucumbers, carrots and beets yes
-summer squash and beans can do a day without
-potatoes can do 3 month not refrigerated since they were just harvested
-tomatoes change taste if refrigerated, best not
-peppers don't need it
-basil will turn black if too cold, better not in the fridge
I hope this helps.
the following recipe is good for all cooked greens like kale, chard or collards.


Birdsfoot Sesame dressing:

1/2 cup of olive oil
1/2 cup of nice vinegar
1/2 cup of water
1/8 cup or less of soy sauce
1-2 cloves of garlic or pureed garlic scapes
1/8 cup of tahini or toasted sesame seeds
pepper)
1/2 minced onions
a little honey or maple syrup

mix all and marinade coked greens like chard, kale spinach for some time.  ( I like my kale cooked soft and gray,  not green and crunchy that's German)