Tuesday, January 3, 2012

The Pig Whisperer

It’s the Friday before New Year’s Eve and I’ve already had a good day in the salon. One head only needed tweaking on a haircut that was really working for her. Two clients let me design new 'dos for entering 2012 more boldly. I was precisely placing caramel highlights to deflect attention from the graceful graying of corkscrewed curly-que’s streaming down my client's back. It was just another day at the salon - unless your salon happens to be part of a compound that includes your home and one other unlikely partner: a farm.

On this particular day my son was on winter break, quietly noodling on the IPhone he inherited from the fortuitous timing of Christmas and an upgrade. I’m grateful to Santa for earphones and the bi-fold doors that separate our worlds. Fourteen now, he was raised on the other side of this Great Divide between my work and a home gracious folks call ‘lived in’. However, he hasn’t outgrown the occasional slip of interrupting me for an unwilling-to-be-delayed gratification that is usually met with “The Look”. I was almost done for the day when the bi-fold doors creaked opened. I prepared to muster said ‘look’ but was met with another that said ‘something’s wrong’. Pointing towards the picture window, just outside of it - on the salon side of the yard - were three not-so-little pigs. I huffed and puffed and blew a gasket, issuing stealthy orders to call his Dad and coax them back to their side of the Great Divide - or at least track their whereabouts until his Dad got home.

Collecting myself, I went back to corkscrewed curly-Q’s I could deal with. My client chuckled at yet another indication that this was not your typical salon. Shortly thereafter I was back in ‘the zone’ – that happy place uninhabited by pigs, teenagers or anything else in the world but me and the hair. Once the caramel highlights had receded down the driveway, I scurried off to find my son, grabbing a bag of small red potatoes intended for tonight’s rack of lamb dinner. I found Avery and the 3 escapees at the top of the hill on a treeless plateau formerly used for a large garden.

Surprisingly, the pigs weren’t interested in food, being perfectly happy to meander and nose-plow virgin territory. We tried to curtail their wandering into the thick surrounding woods by using long dead tree branches in a bad imitation of what we’d seen 4H kids do at Auction. My suggestion to rope them was squelched by Avery’s lampooning of me being garden plowed behind a 400 lb. runaway pig. Finally we coaxed them onto a two-track encircling the garden that led downhill towards the barn. I got ahead of them and inspiration came. Picture the scene in “Funny Girl” where Fanny Brice lets it rip at the helm of a ferry in New York harbor, only nix Babs and insert me belting out “SOOEEEYY!" at the helm of a muddy two track. Miraculously, the pigs started following me. We pied-pipered our way down the hill, through the narrow doorway of the lower barn and into a stall, Avery bringing up the rear. Was it luck, will power or my inner Streisand? Perhaps it was the curious fashion pairing of my magenta merino and cashmere skirt and muddy Sorrell boots. All I know is that by the end of it all aggravation had subsided into the satisfaction: three more wayward corkscrewed curly-que’s had been manipulated back in place.

Saturday, December 24, 2011

Christmas Eve Wishes

I am dog sitting for the O'Neals, loyal May Farm customers who have a cute little dog named Murphy. I get to stay in their cozy cottage just a dog-walk away from Crystal Lake and Lake Michigan a few times during the off-season when they travel. It's like a mini-vacation. And if I'm not wrong, I probably blogged the last time I was here because I usually try to get caught up on things like that. Note: I went on an internet connection diet over the last year when my air card broke and AT&T wanted $250 to replace it. I decided to discontinue my service and spend that monthly fee on lattes and other fare at the Bayview Grille, a wireless hot spot. I like that it limited the amount of time I spent in cyberspace. But that will change in the New Year and I will have to have self-discipline.

I just spent the morning making swedish meatballs and artichoke dip for a Xmas Eve party tonight. I used used May Farm pastured beef and pork. I don't really measure. Just mush together some bread crumbs, milk, eggs, nutmeg, allspice, cardamon, salt, pepper and onion. Bake on a broiler pan for about 10 minutes in a 350 oven. Make a simple bechamel sauce and pour over the meatballs. Voila! Serve as an appetizer or over noodles. Triple or quadruple the recipe and have a meatball-making party with a friend or two and freeze the little buggers in some ziplocks for a quick dinner.

Okay, but that's not why I was inspired to write today. I've been reading Woody Tasch's book "Slow Money" and it has me squirming with thoughts begging for somewhere to land. I think I'll start a new blog post. See ya in the next one.

Thursday, October 27, 2011

Fall Harvest 2011

It's been way too long since I've visited this blog. It's almost November and we are in the middle of harvest time on the pasture. We've delivered lamb already and now we're on to pork. This year we did something different. We collaborated with Sherry Murray to rotationally graze pigs on her farm. She had the right topography and four boys, so it was a no brainer. She was interested in learning the method and open to using non-GMO feed. We are just starting to figure out that the profits aren't what we would have hoped for. $3.50 per pound for non-GMO, pastured pork is just not enough! I have to laugh at how we operate at both ends of Maslow's hierarchy of needs: survival + altruism. It's whacky! Don't have a lot of time, but wanted to write something even if it's silly. I will try to be more consistent!

Saturday, March 5, 2011

New Rule: No Gum Popping allowed on the pasture!

Well, I've heard it all. In a 1996 study, experts concluded that feeding cattle a 30% diet of bubblegum, including wrappers, was a net benefit. If that isn't enough, farmers actually did it and by Beechnut by the truckload! Read that and more at this link: http://www.eatwild.com/articles/youare.html

It's March already. Time to place pre-orders for grassfed beef, lamb, pork and chickens. I am having a hard time uploading the order form. email us for one @ themayfarm@gmail.com. We are hoping to have it on our website, too @ www.themayfarm.com.

Thursday, February 17, 2011

Locavore Superbowl in NW Lower Michigan

What do locavores eat in February? A lot! By February we have finally caught our breath and can enjoy visitng other farms and farmers and turn those frozen berries into jams and pies.

Creation Pharm is only ½ mile away and you’d think it was in another state! We’ve started a tradition of watching the Superbowl together and sharing our stored treasures over a meal. We provide the meat and let Mike do the cooking. This year we had Beef Ribs with a Honey-Habanero-Cumin glaze; Meatballs and Heirloom Tomato Sauce that they made served over local spaghetti a nicoise- inspired salad Frozen Tart Cherry (North Star Organics) Margaritas. For an appetizer I made an artichoke-onion dip with our goat cheese to please the potato chip and beer types.

So what else do we eat in February?

Root vegetables, potatoes and squash stored from summer harvest

Greenhouse greens, kale, chard from the winter farmer’s mkt.

· Canned, frozen veggies from last summer

· Dried mushroom and herbs

· A bushel of local fall apples stored in our basement

· Frozen, canned or dehydrated berries and fruits

· Frozen or canned juice from backyard orchard, grapevines, or farmer’s market

· Local honey and maple syrup

· Custom raised grassfed beef, lamb, pork or chicken from the freezer

· Venison or other wild game

· Fish caught from Ice fishing

· Farm fresh eggs

· Hazenuts, chestnuts

Milk yogurt, ice cream, butter and cheese from your own goat boarded at the May Farm or cow at other farm

· Low pasteurized milk and cheese curds from Cream Cup Dairy, Bear Lake

· Land of Goshen Goat Cheese, Kaleva

Springhollow Goat Cheese, Kingsley

· Leelanau Raclette Cheese, Leelanau County

· Greenfields Raw Cheese, Mid-Michigan

Light of Day Tea

Kombucha

Kvass

Local wines, beers, ciders, rootbeer


So it's not as hard you think and something you get better at over time. It's a lifestyle thing...


Sunday, April 18, 2010

Farm Food Fun Facts

It's April already and I failed to post a March blog. We have been busy collecting pre-orders for the spring and finding the right pasture to lease. I'll have more to say about that in a later post. I'm keeping my lip buttoned until we sign the dotted line. I have also been getting my Master Gardener certification in preparation for a future Jr. Master Gardener program.

In March, we attended the Farm To School Conference. Tony Geraci was the key note speaker. He has a fully operational school farm that made me drool. Find out more about Great Kids Farm at http://baltimoreurbanfarming.blogspot.com/. Our friend Chelsea was able to go to dinner with him the night before, and has been obtaining blueprints of his eggmobile and chicken tractors, which were built in the school shop class. We named a kid goat after Chelsea. By the way there are 15 new kids on the block. Come see!

If I would have posted a blog in March , I would have encouraged you to try this magic trick. An egg will stand on it's end at the exact time of the spring equinox. You may have to test it on the hour and have a clean up rag ready. Don't believe the day marked on the calendar: Trust the egg!

I will leave you with some other fun facts about farm fresh food. Refer to this the next time you question the price tag!

A study by Pennsylvania State University found 3 times the omega-3s, twice the vitamin E, and 40% more vitamin A in the eggs of chickens on pasture compared to conventional confinement.

A recent study funded by the USDA shows meat from chickens raised on pasture contained: 21% less total fat, 30% less saturated fat, 28% fewer calories, 50% more vitamin A, and 100% more omega-3 fatty acids.

A study conducted by James Madison University found bacterial contamination to be lower in pastured poultry: 133 colony-forming units per milliliter (cfu/ml) in pastured poultry compared to 3600 cfu/ml in conventional poultry.

Signing off for now.


Tuesday, February 16, 2010

Permaculture PDC

I am sitting in my PDC course and it is digressing at the moment and so here I am, goofing off. Wayne gives a working definition: the conscious placement of plants, animals and humans and how they live and what they do in functional relationship in the landscape.