Things I’ve Learned Part Deux

There is always something to learn, and I think writing them down here is a good way of not only keeping track but of letting others know my lessons as well. So here’s more of what I’ve learned (you can find my first list here) now with livestock!

Beans we’ve missed

1. Green beans must be picked every day or they get crazy huge and tough. No bueno.  I think our green beans are actually outpacing our zucchini (for shame!). Those oversized beans, however, can be shelled and cooked like lima beans. Next year I’ll be growing purple ones instead so we can spot them easier.

Green beans reaching for the sky

2. More on green beans: Don’t build the trellises 10′ tall because they will grow that high and you can’t reach the beans at the top.

What I believe to be a Pink Banana Squash plant

3. Chicken manure is like crack to winter squash. Our squash plant (volunteer at that) that is trying to dominate the world is growing where our old chicken run used to be.

2′ long Pink Banana Squash hanging off of fence

4. If the winter squash plant is vigorous enough (see #3) it absolutely can be trellised and still support the weight of it’s ginormous fruits.  That is of course if the trellis is really strong.

Lots of empty space with nothing growing

5. This year’s vegetable garden doesn’t feel productive enough. I think it’s because we planted too many different varieties of the same vegetable (three types of corn, three types of watermelon, four types of winter squash, 12 types of tomatoes, 7 types of peppers, 4 types of dry beans, etc) and a lot of them are late summer harvesters. Next year we’ll need to cut down on at least a few of the vegetable varieties. It also has to do with having a lot of empty space.

6. Speaking of cutting down, we do NOT need as many cucumber plants! I’m tired of pickling them and tired of eating sliced cucumbers.

Daisy warning me to stay away from her

7. Goats are manipulative. Daisy, our “mean one,” had me blackmailed. She wouldn’t allow me to pet her and would try to horn me whenever I got close to her. Turns out she was mad at me for not playing with her (read: chase her). Once I started playing with her again she is back to being friendly and coming over for scratches.

Chickens working away at making some compost

8. Chickens make great compost faster than you can even if you mix it every day. Because of this we have now transitioned to 100% home produced compost.

Tons of enormous fruit on the tomatillos

  9. Next year we will need to cage our tomatillos like we cage our tomatoes. They totally collapsed under the weight of all the fruit. Not a bad problem to have though.

Yin Yang beans. Cool looking, but not very productive

10. Bush beans (yep we’re back on beans) are a complete waste of space. They don’t get very big and because they are determinate (unlike pole beans which just keep growing and growing) they just don’t produce as much.

What things are you learning this year?

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Farm Tour!

We will be offering our very first farm tour on Saturday, August 21st from 1pm-4pm.

This was an idea I had been thinking about for quite awhile but thanks to a very timely email from Esperanza at Pluck and Feather we’ve decided now is a great time to do it.

If you’re curious about what we’re all about or want to learn something about gardening or raising livestock or if you just want to hang out come on out and join us! We will provide some refreshments (maybe a bit of homebrew, hard cider and homemade soda *wink*) but feel free to bring anything you want to share with other homesteaders.

So put it on your calendars and keep checking as we add info about it. If you are interested in joining us please send us an email at dogislandfarm at gmail dot com. We look forward to meeting all of you!

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Winner, Winner, Chicken Dinner

Last week we had a giveaway contest for a $40 gift certificate to any of the over 200 CSN Stores. Well, it’s time to announce the winner….

….Drumroll Please……

Janice – Your name got pulled out of the hat!

Please send us an email to dogislandfarm at gmail dot com so we can get you your gift certificate. Thanks everyone for all the interest and all the great comments! We truly appreciate every one of our readers.

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Thursday in the City- Yoga, Veggies and Bees with Hayes Valley Farm







S
ource:  Hayes Valley Farm

Outdoor Yoga with Lindsey Goldberg: Get ready for the Work Day on Thursdays


When:
 Thursdays, 1:30pm to 2:30pm

Description:
 Join Lindsey Goldberg before the Work Party on Thursdays starting at 1:30pm for an outdoor yoga workout at Hayes Valley Farm. Everyone is welcome to practice yoga at the farm. Deepen your connection to this place through a practice aimed at connecting to our breath, calming the mind, warming the body, setting mindful intention, opening the heart and celebrating community in a farm we are co-creating! Whatever the weather, we will embrace the wind, the sunshine, and clouds in all their dynamic configurations. Wear comfortable clothing.

Instructor:
 Lindsey Goldberg

Cost:
 Free

Registration:
 No need to sign up. Just show up.









Growing Food with Antonio Roman-Alcala: Food Gardening Basics


When:
 Thursdays, starting July 15, from 5:30 pm to 6:30 pm 

Description:
 
Come with your questions and experiences about small scale vegetable production; we will share whatever information we have with each other, and check up on the development of Hayes Valley Farm’s emerging beds. $10 donation suggested.

Instructor:
 Antonio Roman-Alcala

Cost:
 $10 donation is suggested

Registration:
 Contact our Course Administrator to sign up.







Honey Bee Basics: An intro class about honey bees and the Hayes Valley Farm hives


When:
 Sunday, August 1 – 10:00 am to 12:00 pm 

Description:
 Join us for an introductory class about honey bees in general, and the SF Bee-Cause honey bee colonies that were (and again will be) hived at Hayes Valley Farm. We will talk about the lifecycles and biological roles of individual members of the hive (workers, drones and queen), and how those members behave as a “super-organism” with its own lifecycle and biological goals that change with the seasons and environmental conditions. We will discuss the health and safety risks of beekeeping, and those in the vicinity of beekeeping activities, as well as the cost, time and other commitments critical to being a “responsible” urban Finally, we will discuss the evolutionary pressures honey bees are experiencing in the US and worldwide, how non- beekeepers can help maintain healthy populations of this “powerhouse of pollinators” and her native bee cousins. We will answer any questions you may have. At the end of this class, we hope you will feel equipped to take on the role “honey bee ambassador” whenever the occasions arises in your personal life. Help increase public understanding and appreciation of honey bees, dispel unwarranted fears with facts, and prevent senseless acts of violence against our urban bees.

Instructors:
 Volunteer(s) of San Francisco Bee-Cause

Cost and Considerations:
 $20-40 sliding scale.
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Thursday in the City- Upcoming Events at Garden for Environment


Garden for the Environment, originally uploaded by chuck b..








Info Via:  Garden for the Environment


URBAN COMPOSTING
Date: Saturday, August 7th, 2010
Time:
 10AM – 12NOON
Location: Garden for the Environment, 7th Ave at Lawton Street, San Francisco
Cost: Free
Urban CompostingGive your summer garden a boost that will guarantee vibrant colors and tasty veggies for the months to follow! Aside from encouraging beneficial soil organisms and conserving a non-renewable resource, composting makes an excellent fertilizer that releases nutrients slowly at a rate which the plants can use them. This fun, hands-on class teaches methods for backyard and worm composting for home and community gardens. Come learn what you can do to improve your garden and prevent organic waste from ending up in the landfill! Rot On!

Register Online Here

For phone or email registration: Please call (415) 731-5627, or email info@gardenfortheenvironment.org. Or register in the garden the day of the workshop.


GARDENING FOR THE WATER-WISE 
Date: Saturday, August 14th, 2010
Time:
 10AM – 12NOON
Location: Garden for the Environment, 7th Ave at Lawton Street, San Francisco
Instructor: 
Hilary Gordon, GFE’s Sustainable Landscape Education Manager
Cost: $15
Water WiseAs the demand for water increases, the preciousness of water hits home hard! With this understanding, it’s important to rethink how we design and grow our gardens to ensure our green spaces are water wise! Join GFE’s Hilary Gordon as we discuss the basics of sustainable, resource efficient garden design. This class will work with foliage color and texture, as well as sequence of bloom. Learn about climate-appropriate plants while exploring ways you can enhance an existing landscape, or plan for a new one.

Register Online Here

For phone or email registration: Please call (415) 731-5627, or email info@gardenfortheenvironment.org. Or register in the garden the day of the workshop.


HOE, HOE, HOE: A TOOL MAINTENANCE CLINIC
Date: Saturday, August 21st, 2010
Time:
 1PM – 2:30PM
Location: Garden for the Environment, 7th Ave at Lawton Street, San Francisco
Instructor: 
Thomas Vogl, GFE’s Tool Maintenance Guru
Cost: $5-7
TOOL CLINICGarden tools, our fellow hard-working friends, need some love and care too. In this hands-on clinic we’ll go over some of the most important gardening tools, their uses, and how to clean and sharpen them. The main focus of this workshop will be hands-on learning– so bring your garden tools and Tool Guru Thomas Vogl will take you through the steps of cleaning, sharpening and maintaining them. We’ll provide the cleaning and sharpening material. If you don’t have any tools you would like to bring we have plenty in the garden just waiting to be loved. Be prepared to get a little dirty and walk home with a pair of pruners so clean and sharp your neighbors will be green with envy.

Register Online Here

For phone or email registration: Please call (415) 731-5627, or email info@gardenfortheenvironment.org. Or register in the garden the day of the workshop.


EVERYTHING YOU ALWAYS WANTED TO KNOW ABOUT BERRIESBUT WERE AFRAID TO ASK
Date: Saturday, August 28th, 2010
Time:
 10AM – 12NOON
Location: Garden for the Environment, 7th Ave at Lawton Street, San Francisco
Instructor: 
Johanna Silver, Sunset Magazine Test Gardener
Cost: $15
BerriesAdd some perennial sweetness to your garden with berries. It’s true — blueberries grow great in our mild climate as long as you’re smart about which variety you choose. Same with raspberries, strawberries, and native huckleberries (plus a few that may be new to you!). Come join instructor Johanna Silver, Sunset magazines’ Test Garden Coordinator and learn everything you need to know, including selection, care, container suitability, design ideas, and more.Plant now; make pie later.
(Photos: Sunset Magazine & Kaitlin Louie)

Register Online Here

For phone or email registration: Please call (415) 731-5627, or email info@gardenfortheenvironment.org. Or register in the garden the day of the workshop.


SUMMER PRUNING FOR THE URBAN APPLE ORCHARD URBAN ORCHARD SERIES
Date: Saturday, August 28th, 2010
Time:
 1PM – 3PM
Location: Garden for the Environment, 7th Ave at Lawton Street, San Francisco
Instructor: 
Matthew Sutton, founder Orchard Keepers
Cost: $15
Summer PruningDo your apple trees bare less fruit than you would like them to?  Have they grown too big for your garden?  Summer pruning is essential orchard maintenance and will help ripen fruit, slow down overly vigorous trees, and encourage strong branches for next year’s apples!  In this workshop you will learn how to make the right cuts on your fruit trees this summer.  Join Matthew Sutton of Orchard Keepers, ecological tree care specialists, and learn to enhance the health and yield of your fruit trees with appropriate Summer Pruning techniques.Stay for informal Summer Pruning practice from 3pm-4pm.

Register Online Here

For phone or email registration: Please call (415) 731-5627, or email info@gardenfortheenvironment.org. Or register in the garden the day of the workshop.

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The Mysterious Medlar

Flowering Medlar

Small Medlar Fruitlets

If you’ve looked at our list of what we’re growing there’s this strange name under our Fruit Tree heading – Monstruese de Evreinoff Medlar. If you’re in the U.S. chances are you have no idea what that is. I honestly don’t even know how I found out about it. The “Monstruese de Evreinoff” part of the name is actually the variety. Yes, there are multiple varieties of this fruit tree most have never heard of. So what is the deal with this plant?

The Medlar is in the same family as apples and pears. It is a large shrub or small tree with large green leaves and beautiful white flowers native to the eastern Mediterranean region. The fruit is generally small – about 1 1/2″ – 3″ in diameter. The calyx end is much larger than on an apple. You pick the fruit after the first frost. However, it’s much too hard and sour to eat yet. You must allow them to soften or what’s called “bletting” them by storing them in a cool dark place until the skin starts to wrinkle. When the fruit softens it takes on the flavor of cinnamon applesauce. It makes a fabulous jam or heat them up and serve with cream for a wonderful dessert.

The Medlar was very popular during the Middle Ages up until the Victorian Era. Charlemagne was a fan of the Medlar, instructing that they were to be planted in the Imperial Gardens. They aren’t as fashionable anymore, but you can sometimes still find them in Europe. In the Middle East, however, they still hold onto some of their popularity.

The photos above I took at Cawdor Castle near Inverness, Scotland. I was so excited to come across it because I had actually never seen a full grown one in real life. I have a tiny sapling in my front yard, but that is as close as I had come to one previously.

If you are interested in growing one of these interesting fruit trees you can check out Raintree Nursery in Washington State. Right now they are offering them for pre-sale.  So far they are the only reputable nursery I’ve found Medlars at in the U.S. They also sell a lot of other wonderful rare and unusual fruit trees and shrubs.

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Flickr of Inspiration- Watering Cans

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Meet the Characters

I just realized I’ve never posted photos and introductions to all of our characters on the farm. So here’s a who’s who on the farm.

Riley, our GSD/Border Collie mix. He was our first dog. His age is unknown.
Squeek, our 4 year old Pitbull/Greyhound mix. She LOVES to smile.
Bonnie, our 7 year old tabby. I got her before I met Tom but she is definitely his cat.

Kali Ma, our 6 year old Ragdoll. She hates everyone but me.

Jack, our 3 year old troublemaker. We fostered him and his brother and we ended up keeping him when the shelter was going to put him down.

Daisy (in front) and Bella (in back) our two African Pygmy goats. Bella is Daisy’s mom. For us they are dual purpose – dairy (them and their female offspring) & meat (their male offspring).

Ethyl, our female New Zealand rabbit.

Fred, our male New Zealand Rabbit. He’s a little piggy, always begging for treats.

Lucy, our female Californian rabbit.

Ricky, our male Californian rabbit. By far the friendliest of the four.

Our chickens and chicks

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Too Many Carrots!!!

(note: I’m away at music camp this week. I’ll be back soon, though).

It’s finally happened. I never thought it would. I’ve heard other people talk about it, but somehow I never truly believed we’d have TOO MUCH produce.
Namely, right now we have too many carrots, and I’m running out of ideas. Carrot cake? Done it. Also carrot muffins. Also carrot-coconut muffins.
Carrot juice? Yup. Getting tired of that, too.
We’re eating them raw in salads, as snacks, giving them away to anyone who even comes NEAR the house…and we’re still not catching up.

I suppose this is an important gardening lesson: succession plantings are a good thing. Alternately phrased, “if you plant all your seeds at once, there will come a time when they are ALL ready at the SAME TIME.”
Oops.
So I started asking around, and my friend Kate directed me to a recipe for Moroccan-Style Pickled Carrots (Bon Appetit, May 2010) that she had been meaning to try, and I thought I’d give it a go.
Of course, I can’t ever follow a recipe exactly (the curse of being experimental in the kitchen), so I put all sorts of other “inspired” ingredients into it. We shall have to wait and see how inspired these additions/substitutions actually are. Now I’m in the waiting phase – I’ll be trying some of these pickled carrots in the next couple of weeks, and will certainly get back to you with the results. In the meantime, I encourage you to send me ANYTHING exciting/tasty that you know to do with carrots.
Because we’re running out of room in the fridge.

Pickled Carrots

A whole mess of carrots, peeled and cut into spears or rounds (enough to fill 3 quart jars)
1 Tbsp whole mustard seed
1 Tbsp whole cumin seed
3 bay leaves (I use CA Bay Laurel, which is much stronger – 1 1/2 leaves will do), cut into strips
5 cloves garlic, peeled and sliced thin
zest (yellow part only) of 2 large lemons, sliced into strips or grated
3-6 dried hot peppers (I used chiles de arbol), plus some extra seeds or hot pepper flakes
9 black peppercorns
2 c apple cider vinegar
1 1/2 c water
1/4 c white sugar (or evap. cane juice)
2 Tbsp salt
Before you begin, make sure you thoroughly sterilize the jars/lids/rings/tools used for canning. It is very important that no bacteria has a chance to get into the jars, so do this RIGHT before you pack them.
Peel the carrots, and cut them into spears or rounds that will fit evenly into the jars. Cut the dry hot peppers into halves lengthwise. Slice the bay leaves and lemon zest into thin strips. Peel and slice the garlic into thin rounds.

Pack the jars with alternating layers of carrots, bay leaf and zest strips, chiles, garlic, and spices. You can let the mustard, cumin, and black pepper fall to the bottom, but it is better if everything is evenly spaced out within the carrots.
Meanwhile, pour the vinegar, water, sugar, and salt into a saucepan and bring it to a boil. Pour this brine over the packed jars while still hot, filling the jars nearly to the top (leave about 1/2″ headroom).
Make sure the jar edges are very clean, and screw down the lids tightly. The pickles will be ready to eat after 1 week, but will get better as they steep in the brine.
Water bath process the jars for 1o minutes if they are not going to be immediately refrigerated.


I imagine using these pickles as a garnish for a taco salad or tostadas, dicing them fine to serve over a salsa-marinated baked chicken breast, or just served as a snack. I’ll certainly be craving salty, pickle-y stuff up at music camp (I hear it’s about a million degrees up there).

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What’s on the Horizon?

Greenhouse will go on far side of beds

It’s never ending around here. A week doesn’t go by where we don’t have some crazy project in the works. And it’s always a mad rush trying to find the time to get everything done before winter. Some projects just seems to take on a life of their own and end up getting completed fairly quickly, like our rabbit hutch. I was rather amazed how quickly Tom got that built. Other projects just seem to be waiting in the starting gate.

Our next big project is a greenhouse. We really need one before fall. This year I planted our peppers in pots because I want to keep them for next year. Our weather in the U.S. generally gets a bit too cold for them so we treat most of them as annuals here. Well, what better way to save money than to not have to buy pepper seeds anymore? So this year I planted them in 5 gallon pots with the hopes to keep them in our non-existent greenhouse over the winter. We know where we want to put the greenhouse. It’s just a matter of clearing and leveling the area. Though we don’t really have to “level” it as it’s fairly level. But clearing it is whole other project. There’s an old raised bed, a rickety potting bench with all sorts of junk stacked on it, couple hundred square feet or stacked pavers (for our front walkway project), a wood pile, a mini greenhouse that I’ve outgrown, and two compost bins. Oh, and we’ll probably have to move our fig tree. Not sure where though.

We’re not going to be buying a greenhouse. To save money we’re actually going to build it from the ground up so to speak. Since we don’t have very cold winters we’ll just be using greenhouse film instead of the polycarbonate panels, which would cost an arm and a leg. Not to mention my experience with those panels is that they yellow after just a couple of years and get brittle so they end up needing to be replaced about as often as the film. If I don’t need to spend the money on the panels, why do so? My dream greenhouse of course would be a steel frame one with glass glazing. But alas, I don’t have several thousand to throw at something like that.

What I’m really excited about is that once we have the greenhouse I can start growing starts for other people as a side business.

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