…long as possible. As chicken processing and the first round of butchering pass, our numbers decrease and we can move extra shelters in with the animals who are left. We provide plenty of bedding to keep animals warm and in return, as their shelters move, the animals incorporate this “mulch” into the soil, adding more wealth for next season. We’ve spent all summer doing everything we can to help our animals grow big and healthy and this transition…
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Changing Season, Changing Mentalities
October 8, 2013 – 9:43 pm
By Penelope
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Posted in Stories from the Farm
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Tagged fall, seasons
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Keyline Plowing
June 8, 2011 – 2:52 pm
…a pattern meant to transfer water from our wet zones to dry areas. In one pass we have increased the amount of air in the soil, decreasing significant compaction likely from the farming decades ago, and managed moisture. Alsike clover was simultaneously planted where the plow sliced the land, thus the keyline pattern will be maintained biologically. It does mean that you should watch your step when you go out to see the animals grazing on pasture…
Growing Something Bigger
November 13, 2013 – 10:55 am
…ding to the land, about big dreams and about the magic that happens when a community comes together, surrounded by people who are living those stories, day in and day out, was a poignant experience. Two Witches, Dorothy, and the Cowardly Lion shopping the farmstand We hope you too have been enjoying the farm and the events this season and if you missed out we hope you’ll be able to come visit soon (it’s never too late). Because while we’re growing…
By Penelope
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Posted in Stories from the Farm
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Tagged bottom line, community, events, Red Tail Ring
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Good People. Good Food. Good Times.
August 25, 2011 – 2:29 pm
…h more. We were delighted to meet new folks and see so many familiar faces pass through. The day wrapped up in style at Ariel’s Restaurant with a gourmet picnic supper and live music, to boot. Chef Lee Duberman cooked all the food in Richard Fink’s newly debuted wood-fired oven, which he built earlier this summer and was kept cranking for some 36 hours leading up to the event! Supping on the lawn was pretty divine, but when rain hit, we all got co…
By Laura
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Posted in Stories from the Farm
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Tagged Floating Bridge
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Peppers, Peppers, Peppers
August 27, 2013 – 1:47 pm
…reat for cooking with fresh or dried. Medium: (from left to right) Highlander – Classic Anaheim pepper, great for roasting as well as fresh eating. They add some of the hot pepper flavor to salsas and sauces without so much of the heat. Numex Joe E – A southwestern-style traditional Anaheim chili, longer and thicker than the Highlander, varying from green to red. Poblano – A mild chili pepper that is fabulous stuffed and on the grill. When…
By Penelope
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Posted in Stories from the Farm
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Tagged peppers
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Goodbye Boris. The End of an Era
January 22, 2014 – 3:51 pm
…they could take a picture of Boris, as they so admire him every time they pass by. He did have perhaps the most handsome beard, ever long and gorgeous, until two summers ago when he got into the burdock, which wrapped his long locks up like they were in curlers. Handsome, yet quiet. His soft, demure bleat sometimes verged on pathetic truly. His life here in the early years included some lonely months, away from the does, sometimes hanging w…
By Laura
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Posted in Stories from the Farm
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Tagged Boris, goats, goodbyes
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Write Love Letters – To Farms
August 13, 2014 – 3:58 pm
…y, time and attention thinking that the Mountain Gorillas and farms in our communities are expendable? Or do we just get distracted from true love? Lindsay Arbuckle and Scott Courcelle love the magic of growing food and the nourishment it provides their community and Lindsay writes regularly about it for the Rutland Herald. Her recent love letter to their farm made me smile. Before you read it, take a second, write a note (imaginary or real),…
By Laura
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Posted in Stories from the Farm
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Tagged love, sustainable
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Oh thy beautiful Peppers!
August 26, 2015 – 1:02 pm
…edium-sized, thin-fleshed pepper with a mild, slightly sweet taste. Fruits pass through a showy stage of violet, yellow and orange streaks, eventually turning a rich, very dark red. Hot Peppers: From mildest to hottest Poblano – A short and dark green mild chili pepper that is fabulous stuffed and on the grill. When dried it is referred to as an ancho pepper and is ground and used as a spice. Anaheim-Great for roasting as…
By Penelope
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Posted in Stories from the Farm
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Tagged peppers
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Why is it Ethical to Eat Meat
April 18, 2012 – 10:42 am
…nists struggle with the cataclysmic decline of wildlife populations amidst commercial, illegal and unsustainable hunting. I understand poor rural communities rely on wildlife for their protein, but we must strengthen policies, regulations and enforcement to protect species where needed. Where scientific consensus deems appropriate, we can access perennial wisdom through maintaining hunting traditions. Yet, around that same time other colleagues at…
Scrag Mountain Music and Soup Supper
February 1, 2012 – 5:05 pm
…he Declassified are already seasoned teaching artists, arts advocates, and community leaders. In partnership with Carnegie Hall, the members of The Declassified have presented community residencies around the world, including projects in Spain, Mexico, India, Iceland, Japan and Germany. The group is also active in schools, hospitals, and concert venues in their home-base, New York City. The concert will include music by Schubert, Dowland, Golijov,…
By Laura
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Posted in Past Farm Events
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Tagged farm supper, music, scrag mountain, soup
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