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Extreme Sand

This is what our lower field looked like yesterday. Did we misread the instructions for the Cornell soil test? No. With help from the Natural Resources Conservation Service, we are trying to dig a shallow well. I say “trying” because it is not working. After a couple of inches of top soil, the next 16 feet is all sand.

But actually, from a soil testing point of view, this pit makes a dramatic point. Before we started grazing livestock here, our farm was tilled and planted with row crops for generations. Sandy soil makes for easy plowing—there are no rocks at all. But tilling reduces soil organic matter, especially in sandy soil. We are now left with barely a thin film of topsoil. Grazing will reverse that trend, but it will take generations for the topsoil to grow to a significant depth. I’m looking at this photo and thinking this field is a perfect place to experiment with biochar.

This week, my daughter asked for my hamburger recipe, so she could show a French friend how real hamburgers taste (she is a big fan of the Pink Panther movies). This got me thinking that I’m not all that confident I know what the ideal hamburger recipe is, especially if we are trying to impress the French. So I went straight to my go-to video chef, John Mitzewich at foodwishes.com. I was surprised that his cooking method was great, but his seasoning was very plain: salt & pepper. I like to keep burgers simple, too, so you can appreciate the flavor of the beef. But to me, it’s just not a burger without garlic. So now I’m wondering, does anyone out there have a favorite hamburger recipe? If so, please share!

Here is my recipe:

1 lb. ground beef

1/2 tsp table salt

1/2 tsp pepper

1 clove crushed garlic (or 1/4 tsp garlic powder)

optional: 1/2 onion, grated or chopped fine

optional: 1 Tbsp minced parsley (my mother’s secret ingredient)

Gently mix all the ingredients (too much mixing toughens the meat), and form patties. By the way, I think the perfect burger size is 1/3 pound, so the above serves 3. Here is Chef John’s method:

Eggmobile at Last

We started building this mobile chicken house back in March. With the help of welder Sean Azarowski and carpenter Frank DeGennaro it is finally finished!

The layers are slowly getting accustomed to the new digs. When we moved them in last week, many of them jumped the fence to return to their old laying house in the greenhouse (in the background of the photo above). Watching a grown man trying to catch an escaped chicken is a lot of fun. But that show will soon be over. We plan to launch the mobile house this week and move it down to the lower fields—out of sight of the old house.

Work

I have been scouring Craigslist daily for used egg sorting equipment. Today, I hit on this ad for a job opening in a Colorado egg-packing plant. I thought it was interesting, because it highlights another difference between our small-scale farming system and large-scale industrial farming not just for the animals, not just for the land, not just for the food itself and the health of the consumer, but for the farm worker.

There is a trade-off between efficiency on the one hand and all the benefits of small-scale farming on the other. Perhaps there is a sweet spot where the need for efficiency and the benefits of small-scale are perfectly balanced. As we grow, we too are searching (daily) for ways to be more efficient. This ad is a sobering reminder that we have to keep a constant watch to make sure we don’t get on the wrong side of that sweet spot.

Predator!

It’s not easy to farm in harmony with nature. In fact, it seems that whenever you think you have it figured out, nature demonstrates that she can make your plan fail, no problem at all.

Yesterday, Patrick set off to the fields on his daily round of chores, and came upon a gruesome scene. In one of the chicken enclosures, 40 of the 5-week-old chicks had been killed by a predator. We aren’t sure what the animal was, but it got to the chicks by digging a shallow ditch under the electric netting. Lately, grass and weeds have grown thick around the electric fences all over the farm, draining power from the fence at every point of contact. The voltage got low enough that the predator, whatever it was, was undeterred by the shock. We all feel sickened by this episode. Steve has been furiously taking it out on the weeds with the weed whacker. He also installed a bigger fence charger, so the voltage is now back to a level that should be effective.

As for the animal’s identity, we were quick to suspect a fox. A fox has been spotted many times snooping around the fence. But the mass killing is not typical of foxes. And here is a strange detail: several of the dead chickens had been buried. Domestic dog is one possibility. Fisher cat, badger, and skunk are all on the list. But none of them matches the m.o. perfectly. Craig and Patrick will be on the case this weekend while Steve and I are both away for the holiday. Craig is going to install a game camera for hunters to see if we can get a photo of the culprit, so we can figure out how to deal with it.

It’s not that we think we can beat nature with technology–that is an arms race that we don’t want to start. But we have to solve this particular mystery because now that the predator has succeeded, it is almost certain to come back, bolder than ever.

We’ll let you know how this turns out.

Photo by Craig Fournier of a chicken buried by the myster predator

This is the machine that will save Steve’s sanity. Some might say it is too late for that. But I say there is still time. Steve has been taking eggs home every night and washing them by hand. Ever since we hit 250 eggs per day, he has developed a strange twitch. Now, thanks to the folks at Gibson Ridge Farms, Steve will finally have time for a full night’s sleep. He should be better in no time.

For me, the hardest part of buying beef in bulk this past year has been planning dinner two days in advance to allow for the meat to defrost in the refrigerator. The refrigerator has always been recommended by the United States Department of Agriculture as the ONLY safe method of defrosting beef. It was said that every other method keeps meat in the “danger zone” of temperature too long, possibly permitting the growth of bacteria that can make you ill.

According to this article in the New York Times, the government is getting ready to change its mind. A study has determined that dunking a package of frozen beef in a bath of hot water will defrost it safely, and the resulting meat is just as juicy and tender as refrigerator-defrosted meat. And it only takes ten minutes! Yay!

Now if only the government would also discover that we don’t have to exercise 30 minutes every day…

Cow in Bathtub by Michele Bornert

Chicken Season

Steve and I were exhausted today after our first day of chicken processing on Wednesday. We owe a tremendous thank-you to volunteer Craig Fournier (Patrick’s Dad), who worked way above and beyond the call of duty to help us. Craig applied his training as a chef everywhere from eviscerating to following all the food safety best practices to barbecuing a chicken lunch for us on his smoker grill. Plus, his cheerful spirit and iPod/boombox really helped make the day fun.

Pig Heaven

We are getting a lot of inquiries about pork. Yes, we know, we were supposed to send out a newsletter with pork ordering information weeks ago. And, no, we haven’t forgotten. It’s just been a zoo around here. We will send out a newsletter soon. In the meantime, here is a photo of the pigs foraging in the woods at the edge of the lower pasture.

Pasture Walk

Today we hosted the first pasture walk of the summer sponsored by The Granite State Graziers. Steve gave a tour of the farm and explained our system of using our cows, pigs and chickens to nurture and maintain our pastures. If there had been a door prize, it would have gone to George Hamilton of the University of New Hampshire Cooperative Extension, who identified the weed that the cows happened to be chowing down today: White Cockle (Silene latifolia).

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