A summer day on the farm

I thought that this morning I would bring you out to Bluebird farm. Don’t worry, you can leave before the hot, hot afternoon!

6 am

Out the door. I’m still loosening up my shoulders, neck, and fingers. Every morning those three places are the sorest. Walking to feed the cats and up the hill to the chickens is usually enough to warm up my legs.

6:05

Cats are fed. Now comes the hardest part of the morning. I haven’t developed a system of writing down the things I noticed I needed for the next morning’s chores. So I am left to scratch my sleepy head for a moment remembering who needs food and water. I love it when I remember that we are fully stocked.

6:07

This is the part of the walk I usually remember that I forgot something. Today, nothing! I hate turning around.

6:10-7

Open, move, feed, and water meat birds and layer hens. Stroll past the pigs on my way back down for breakfast. Marie has taken care of the baby chickens and started the eggs. Mmmm, by this time I am hungry and sweaty already.

Our hard working truck, loaded and ready for action!

8 am

On the road to Silver Creek Farm

Now is when the day really starts. We head over to Silver Creek farm to work in the vegetable garden before it is unbearable hot. These days there is usually something to harvest every day. Most of the greens we harvest in the spring can hold in the field until we need to pick them for market or CSA. The summer crops on the other hand just keep ripening. Squash, beans, peppers, cucumbers, and tomatoes all need to be picked every other day or we will find baseball bat squashes, tough beans, and rotten peppers and tomatoes.

Our day often begins by starting the irrigation pump

After the vegetables are in the shade we move on, usually to weeding. While we weed we are constantly scouting for potential problems so that we can address them as soon as possible. These days we are on the lookout for a wide variety of insect “friends.” While the spring rampage of Colorado Potato Beetles has dissipated summer pests are out in force. Cucumber beetles, squash bugs, squash vine borer beetles, stink bugs, bean beetles, tomato horn worms, and a variety of unknown worms are all causing us difficulties. Our primary line of defense against insects is old fashioned hand picking. When we fall behind neem oil and Bassilus Thuringiensus (Bt) help keep the insects at bay.

I hate weeds!

The neem oil, essential oil from the Indian neem tree, also acts as a fungicide. Hot, humid weather provides ideal conditions for many funguses including blossom end rot on tomatoes and a black fuzzy mold on our squashes. To apply oil, Bt and anything else we may need to spray on plant foliage we put on our “ghost buster” backpacks. They hold 4 gallons of liquid and use a hand pump and spray nozzle to pressurize and apply liquids to plant. They are a great tool for precession application of fertilizers, insecticides, and fungicides (all organic of course).

The dreaded bean beetle larva (the yellow fuzzy thing)

12:30

Time for lunch yet!?

By now it is almost too hot to function in the field. We are hungry, hot, tired, and usually a little grumpy. This is not a good time to come visit. Homeward bound to lunch and a nap. Rejuvenated we will catch up on inside work during the heat of the day before heading back out to move sheep, seed, more weeding, put up crow
deterrents….

A garden visitor

Some summer recipes

Leeks

Leeks are a non-bulbing onion with a mild flavor. The white part of the leek is the sweetest. The greens are perfectly edible. The higher up you use the stronger the onion flavor. How much green to use is a matter of personal preference.

To prepare leeks Remove roots. Then slice half way through the leek along the length. Hold the leek upside down and rinse well. The growth habit of leeks means they tend to fill up with dirt as they grow so they need a good wash.

To cook either

Dice and sauté in butter to serve with just about anything.

Or try

Cutting the leeks into three inch lengths and sauté in butter. Then place the leeks on a piece of good bread, cover with a tomato slice, then top with gruyere or mozzarella cheese. Broil just long enough to melt the cheese.

Pesto version 1

Ingredients
1 big cup of basil leaves
4 tablespoons of extra virgin olive oil
Salt and pepper to taste
1 ½ tablespoons of pine nuts
3 tablespoons of original parmesan cheese
1 ½ medium sized garlic cloves

Directions

Crush the basil leaves using a mortar and pestle after washing the leaves carefully (they should not break before you start crushing them. Otherwise they might lose flavor).

Add the olive oil and mix it very well. When it starts to look like a paste add the garlic and the pine nuts and continue mixing all the ingredients.
After you obtain a nice puree season with salt and pepper and continue mixing for another 2-3 minutes. Now, add the parmesan cheese and again: mix it well.
Let the pesto rest before you use it, so the flavor will unfold. 10 minutes should be enough. Use it with your favorite pasta dish or try another dish, such as pesto chicken.

Pesto version 2

Ingredients

½ cup fresh basil
2 cloves garlic
¼ cup walnuts or pine nuts
½ cup olive oil, approx.
Salt to taste

Directions same as version 1

Pesto Tips

Pesto can be made with almost any nut. I have had excellent pistachio pestos as well as roasted almond pesto.

A homemade pesto sauce should be kept in the fridge if you don’t use everything in the same day. You can store homemade pesto for about 1 week, if you cover it with olive oil.

To freeze pesto leave out the parmesan cheese. You can add the cheese after thawing. Divide pesto into meal size portions. Freeze in freezer bags.

Don't forget to stop and smell the basil!

June photos

Tomato trellis

The garden as seen from the hill

Interesting clouds over the south mountains

Late May bounty

Killer Insects

As Bluebird Farm has grown and developed it has been one large project after another in expansion and addition. Every week, even every day, brought a totally new project to be tackled-our first chickens, our first butchering, our first sheep, a new walk-in fridge, first planting of each crop, then on to the next first, and the next. But this week we began to see the beautiful cycles of farming. Now, the arrival of a new batch of chickens does not initiate some new adjustments, instead we just prepare and go.

In the garden, summer crops are in the ground and growing. Now our priorities are planting the second succession of the summer crops like tomatoes, cuke, and zuchinnis. Some of our spring crops are done and we clean up the bed, much like in the spring, and prepare for another round of seeds and growth. Also our focus shifts to maintaining the crops we have: namely fighting weeds and insects.

Of course we are always trying to work with natural systems and not fight them. But the weeding and insect killing of the past week can only be described as war. Suddenly potato beetles are everywhere. We are using a variety of physical (spray on clay barriers), manual (hand crushing), and spray methods. Our two first line options for insects are insecticidal soaps and essential oils. The soaps are biodegradable soaps that penetrate insect cells, causing their cell membranes to collapse, dehydrating the whole insect. The essential oil we have been using is neem oil from the neem plant. It is a natural, but powerful, oil that kills insects.

We do try to encourage beneficial insects as well. We are assisted by lady bugs, predatory stink bugs, soldier bugs, and assassin beetles. All of these insects prey on our pest species, helping to keep their numbers in check. Our lady bugs are everywhere and it’s great fun to watch the predatory stink bugs spear and suck the juices from bug larvae. A very good reason to avoid traditional chemical pesticides is that they typically kill all insects-good and bad. Almost always the bad insects will rebound first-this time into a habitat totally devoid of any predators.

A soldier bug eating a colorado potato beetle larva

May Newsletter

I started writing this newsletter under a leafy umbrella waiting out a few raindrops from a fickle little raincloud. I had just settled into the hammock in the shade for the first time this year. But those raindrops kept coming, and I am grateful for warm, gentle showers. I am especially thankful for the gentle showers that bring back the grass in the pastures without shredding the garden with wind and hail!

Our sheep love their grass!

The animals appreciate the showers too- no flies, nice cool grazing weather. After the hot April weather many of our laying hens decided to go “broody.” A broody hen’s wings droop and they cackle as they walk about with fluffed feathers, all while thinking about a private nest. We have about a dozen American and European heritage breeds of laying hens for the beautiful array of eggs you see at the markets- Barred Rocks, Marans, Silver Laced Wyandottes, Buff Orpingtons, White Rocks, Rhode Island Reds, New Hampshire Reds, Americanas, Lakenvelders, and Golden Campines- all beautiful breeds that thrive outdoors. Two Maran hens showed so much dedication to the nesting idea that we took them up to a private little chicken house where they could sit on a nest of a dozen eggs each without being disturbed. Just 21 days later and the hens have hatched out their little chicks. The fuzzy little ones follow their moms around as the hens cluck and scratch for food. After a break from laying, the laying hens have begun laying again (hooray) and I hope that future spells of hot weather won’t shut down everyone’s laying capabilities.

A mama hen and her day old chicks

As the nights continue to warm, it becomes Swiss chard season. With its beautiful stems of yellow, red, and green the Swiss chard lights up the garden as well as the kitchen. Swiss chard is a great substitute for spinach- it has a great flavor and is packed with nutrients. Chop and sauté the stems with onions and then add the chopped greens and cook like you would spinach. Another great addition to the vegetable fare is Bok Choy. This vegetable is also a beauty in the garden and it’s the ultimate stir-fry vegetable! Large, white stems add a sweet, juicy crunch to any meal. Cook with garlic, grated ginger, mushrooms, carrots, snap peas. Stir-fry the stems for 5 minutes, add the chopped leaves and wilt the leaves for 2 minutes.

Late spring greens-poc choi and cabbages

Warm weather also brings out the insect world. There is no better way to meet the six legged denizens of the world than by weeding a large vegetable field. After several hours on your hands and knees you begin to see the insect world around you. I have noticed, for example, that the lady bugs prefer hanging out on one particular weed over others. It makes me feel a little guilty ripping out their favorite habitat. Finding and destroying other bugs; however, brings no sense of guilt. Our worst so far this year is the Colorado potato beetle. The strikingly striped adults began appearing about a month ago. Since then we have surveyed the potatoes at least every three days to find all the adults, eggs, and larva and squish them. Save the potatoes! Using organic methods sometimes requires the laborious work of hand squishing something like potato beetles, but in the meantime we are able to enjoy all the benefits of friendly insects like predatory wasps and lady bugs that eat the aphids.

See you at the markets!

Up close and personal with a future stir-fry

Coming soon-summer crops like zucchini!

Pork Family Packs- Special Event at the farm

We are accepting advance orders for pastured pork! Family Pork Packs are available with a special discount Friday 5/28 at the farm only. Pick-up of the special discounted Family Packs is at the farm on Friday May 28 from 4-6:30. Visit the animals and garden when you pick up. Family Pork Packs contain a variety of our pork cuts and allow you to "shop" from your personal freezer. The entire Pork Pack will fit in your refrigerator's freezer.

Our pork has no added nitrates or preservatives. Cuts are vacuum sealed, labeled, frozen, and processed in a USDA certified butcher shop.

Small Family Pack
Contains a variety of cuts totaling approximately 22 pounds* of pork. Stock up and “shop” from your freezer-you’ll have all the common cuts of pork to make delicious meals. Try the pork chops for pan-frying, roasts for hearty dinners, ground country sausage for quick savory meals. The Small Family Pack will fit in your refrigerator’s freezer with plenty of room to spare! 8% Special discount from retail.

Large Family Pack
The Large Family Pack contains a variety of cuts totaling about 42 pounds* of meat. A great variety pack with all the common cuts including more sausage and pork chops! See details here. If you have a little more freezer space in your refrigerator’s freezer this is a great way to stock up and “shop” from your freezer. 10% Special discount from retail.

* Family Packs are based on the approximate weights of listed items- each cut of pork is unique!

Availability
Pork will be available directly from at the farm Friday May 28th from 4-6:30. This is a special discounted Family Pork Pack event. Call it a "direct from the butcher shop" sale! This is also a great chance to walk around the farm with your family and visit the animals and garden when you pick up.

Ordering-
Email us to order and place your deposit. BluebirdFarmNC@gmail.com Copy and paste one of the order choices below into your email to reserve your pastured pork, and then mail your deposit! Your order is not final until we receive your deposit. We will then confirm your order and remind you of the pick-up date.
-------------------------------------------------------------------------------------
__ I want to reserve my Small Family Pack now with a deposit of $50* (My check is in the mail)

__I want to reserve my Large Family Pack now with a deposit of $75* (My check is in the mail)
-------------------------------------------------------------------------------------
*Please make all checks payable to Bluebird Farm
Mail non-refundable deposits to:
Marie Williamson
4178 Bluebird Dr.
Morganton, NC 28655

To learn more about our pork- visit Bluebird Farm's website
Happy eating!
~Marie and William

May photos

Pigs enjoying a compost pile
mmmm grass!
The tomatoes and peppers are in the ground!
Marie waters the cucumbers
The chickens and the noble guardian beast

The month of May

Happy May Day from Bluebird Farm! While the spring solstice is an important marker of the end of winter, May 1st (or thereabouts, calendars have changed so many times) has been celebrated as the true beginning of the warm growing season. The weather this spring chose not to break with tradition and celebrated May Day with our first night that did not drop below 70 followed by our first truly hot and sticky day with fireflies flashing in the darkness of the evening.

Of course we didn’t have to wait for the warm weather to begin growing food at Bluebird Farm. As many of you are aware of by now we have been harvesting lettuce, salad mix, spinach, kale, and radishes for several weeks now. The warm weather has also helped many of the crops that take a little longer, like broccoli and cabbage, put on new growth. Our hard work is displaying itself as the garden fills up with luscious shades of green.
In the vegetable field-William recording the planting dates for carrots
Unfortunately, not all of the green growing in the garden is delicious fresh vegetables. Garden beds are perfect weed habitat. Most plants we typically call weeds are annuals that are very good at rapidly colonizing bare ground. In a natural setting they provide a valuable ecosystem service, preventing erosion and holding nutrients. As they die and decay other plants are able to grow. Eventually another disturbance occurs and the cycle continues. From a weeds’ eye view a garden is a freshly disturbed area perfect to move in to. Many vegetable crops are in fact highly bred versions of weeds. However, as we selected over the centuries for high yields and good taste we sacrificed some of the original weedy tenacity. So vegetables need a little (sometimes more than a little) help from us to compete with their weed cousins.
Cover Crop flowers- We plant a mix of cover crops to improve the condition of the soil and prevent weeds from sprouting up after vegetables are harvested

On the animal side of the farm we have been busy trying as hard as we can to grow grass without much help from spring showers. Grass is our most basic resource for our animals. Our grass management has two main components-grazing and fertilizing. We are using sheep and Misty, the horse, in a rotational grazing system to improve our pastures and produce quality, healthy, grass-finished meat at the same time (more on that next). As any of you who have mowed your lawn know grass grows extremely quickly after being mowed. Well, sheep do just about the same thing as a mower. After the sheep have mowed an area some of the grass roots die back leaving behind organic matter. Next the grass begins regrowing, drawing in CO2 from the air, water from rain and using energy from the sun to create more grass. Then, just as the grass growth begins to slow down, we mow again with the sheep. In between mowings we use the chickens to apply fertilizer (chicken manure). Over time this will improve the fertility and organic matter of our soil allowing us to grow more grass and more food.
The flock grazing happily

More grass means more grass finished meat. Grass finished means animals that eat only grass from birth to butcher. Keep in mind this is only possible with ruminants and other strict herbivores (sheep, cattle, goats, rabbits. Pigs and chickens are omnivores and rely on insects and grains to lead a healthy life). We are beginning our grass finished sheep enterprise this year. The emphasis on grass finished is so important because of the health benefits of the meat. When sheep (or cattle) eat strictly grass their meat is lower in fat than grain finished meat. Additionally, the fat that is present is lower in cholesterol, has a correct ratio of omega-3 (important for brain development) to omega-6 (not particularly healthy) fatty acids, and is high in Conjugated Linoleic acids CLAs (an important anti-cancer agent). None of these benefits are fully present in ruminant livestock fed grain.

Even if the animal being fed grain has access to pasture the meat will not be as healthy. You can think of it sort of like two people, both with access to excellent exercise programs. The first eats vegetables, brown rice, beans, small amounts of meat, and no deserts. The second eats the same diet, but snacks all the time on candy and cake. Who will be healthier? In the animal’s case the pasture is like the healthy diet and exercise while the grain is like feeding them giant desserts.

So May is a great month for growing food on the farm. And for you it is a great month because you can find our food near you! Farmers markets all over the region are opening up for the year. You can find us at the

Hickory Downtown Farmers Market Wednesdays 12-5:30 pm, April 28th- October 30, 2010


Morganton Downtown Farmers Market Saturdays 8 am -noon, May 8th-October
Located at 300 Beach St. in downtown Morganton, behind Geppeto's
Look for the Farmers Market sign on Green St.

Conover Farmers Market Saturdays 8-12:30, April 24th- October.

See you there!
William and Marie