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Harvesting Is Here!
Hope all of you CSA members out there are ready...because the 2012 harvest day begins NOW!
Without further adieu, I would like to introduce myself. My name is Meghan, and my partner, Quentin, and I are the new farm apprentices for the 2012 season. I've been here since March, and already am in love with all of this farming. We are both interested in a future of homesteading, so what better way to start that journey that to join Spoutwood? We've been very busy getting everything ready for you all, and I cannot believe the first harvest day has finally come. I will primarily be the one writing the harvest guides this year, so bare with me as I feel my way into a weekly groove.
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We'd also like to introduce the future home of our CSA Flower Garden to our members (and all friends of Spoutwood!)
To those members who will be coming to the farm to pick up your weekly harvest, we hope you'll enjoy watching this experiment grow throughout the season, and to everyone else, we hope this will be an enticement to visit us more often! This garden is attempting to replace the larger field of Jerusalem Artichokes, but we realize this will be a difficult feat due to its perennial vigor. We're also a bit embarassed to say that the beaultifully dark compost on top is already covered by a carpet of purslane and less desireable weeds...but we have faith that this will turn out colorful, to say the least. We cannot promise a boquet of flowers atop your weekly harvest, yet, but know that this is what we are aiming for in the future.
And so I leave you with our dear friend Athie. He came out to help a few times while we were pulling up the Jerusalem Artichokes for the flower garden, but sometimes a helper just has to take a nap in the shade...and on a pile of rocks. |
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It's On!
The CSA is underway
 
It's amazing how seeding a few flats can put an end to the half-slumber of winter and really get the energy going around the farm. Here you see the first of our seedlings, glorious onions. We're doing 3 varieties this year, all heirloom. They were just moved today, out of the germination chamber and onto the Erin Scally designed radiant heat system in the greenhouse. I have a feeling they're going to be plenty happy there, and nice and robust once we get to moving them out to the field.
If you've yet to fully come out of your winter hibernation, better get cracking and sign up for the CSA asap! We're really excited about the varietal makeup of the vegetable profile for the season.....and REALLY excited to bring you raspberries for the first time! Plus, we have a couple from Lancaster joining us as apprentices for the season. They have great energy and a real passion for all things farming. I'm predicting a tremendous season. I hope you'll join us! |
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CSA News : December 9, 2011
Root Zone Heating Project
The growing season may have come to an end-- but we're still working hard to make improvements around the farm. Take a look at our radiant heat project. You're looking at three 4' x 8' insulated pallets, constructed out of reclaimed lumber, connected by Pex tubing. We purchased a used 12 gallon water heater, attached a thermal expansion tank, and circulate the water with a vintage Taco water pump.
Each pallet will be filled with sand and covered with plastic supported supported by hoops. In the end we will have created 3 heated greenhouses within our unheated greenhouse. We can't wait to see what root zone heat and natural light does for our seedlings!
Also, with every project we do on the farm we are conscious of the environment and budget. We try to find used or reclaimed materials. I am happy to report that with no prior heating/plumbing/or electrical experience we were able to complete the project below the estimated cost. Lets take a look at the materials:
-insulation board: new
-lumber: reclaimed from an old porch
-plastic: all plastic reclaimed from the greenhouse taken down in 2010
-wire grid: 1'' x 2'' galvanized wire found on the farm
-Pex tubing: new
-Taco pump: used and donated to us
-expansion tank: new
-12 gallon water heater: used
We filled the system with water yesterday. We were able to get the water hot and found out that the old pump works great. What we hadn't thought through was how we'd drain the system. So, there are a few kinks to be worked out but we are confident that the system will be running smoothly by the time Brett brings the first of the seedlings out to the greenhouse.
Now, I am off to Vermont for winter work! Thanks to all who came to my farewell potluck. It has been wonderful gettting to know everyone in the Spoutwood community over the last two seasons. I may be partial, but I have complete confidence in your farm manager and the plans he is making; I'm sure next season will be record-breaking.
Take care!
-Erin |
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CSA News : November 10
The Final Harvest
We still really love this work.
Even after an aberrant (the new normal) snow storm sent us scrambling to cobble together two final harvests that we had planned to be full and glorious.
We love it, still, despite having to compost the entirety of our late season fennel, which two weeks ago was the prettiest thing in the garden.
Working outdoors everyday, feeling the rolling rhythm of the season’s weather, choosing to be part of it rain or shine as the summer crescendos and then falls away is a part of why we’ve chosen this lifestyle.
Also in participating in the re-imagining of food systems and what may be the beginnings of a return to a more land-based population, and culture. I recently read that last year the USDA reported an increase in the number of farms in the country, the first time that had happened in 150 years.
But what we love most is being able to play the small role in your lives that we do. That one weekly pick-up is our full time focus, and we really do strive to make it nice every week.
In a lot of ways it’s sad to see the season come to a close. But I, for one, am ready for a little break. Not that the physical nature of the work is too much – it’s one of the best parts. But Mother Nature was unwavering in her determination to make the growing of food difficult this year. We need to separate for awhile, remember the good times and come back next year friends.
So farewell for now, and Thanks, so much, for being part of this. It may seem a small thing, but it really matters in keeping small farms alive, keeping fresh food on the table, and in maintaining a real connection to that food. Stay well and warm, and we really hope to see you next year (which will be the best ever).
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