Monthly archives "August 2011"

don’t say it

Today, we say the first leaf turning color. Nooooooooooooooooooooooooo!

Late summer means early summer is over, and it’s true, fall is coming. Just a couple months ago weren’t we lamenting about the snow still being on the ground? This is a Midwesterner’s plight- constant complaining about the weather. We get to share this as a common thread, a community building exercise, really! Autmun is very exciting though, as it means harvest time on farms in the region. Tomatoes, garlic, cucumbers, peppers, cabbage, squash, beans, apples, etc all are measured by the eye for canning, cold storage and delightful ferments. Early spring’s busy work leads to early fall busy work, and it is a full circle, once again, on the farm. Work and be nourished.the pavillion, with a mountain of garlic gleaned from our friend’s fieldsthe lady ducks on pasture- the eggs are still coming, just astounding girls we have!

All life comes to harvest moon time on a farm. Our 2nd group of broiler chickens are over a month old and will be harvested later in September. The turkeys are ravenous little babes, promising big fat Thanksgiving Turkeys in a few months. The group of 40 are now out in the big pasture, loping about and then lounging in the sun, eating grass, bugs and organic grains. The piglets are becoming pigs, and as the cool evenings come, so have their appetites grown.

Milking is still a twice daily routine, but as the peak of production has passed, the supply is limited for cheesemaking. When you have an abundance of milk in springtime, that’s when you need to make alot of hard cheeses to age for winter use. Hard cheeses are very labor intensive though, and during the springtime, time is short when you want to be outside enjoying the beautiful weather, and need to be gardening like a madperson. Ah, struggles and dilemnas.

Our wedding reception on the farm last weekend couldn’t have been more lovely. We had a giant tent rented by Andrew’s folks, tables and chairs and twinkle lights. The workshop pavillion was transformed into the buffet from heaven, all the guests brought amazing food and we had a delicious goat curry to share from the farm. It was a very special celebration of our marriage, with very special people who have helped us make our dream a reality here.goat curry for 100 in the works

Sausage Making from Scratch

Title: Sausage Making from Scratch
Location: Mississippi Market W 7th St. Paul, MN
Description:
Come learn how easy it can be to make your own custom sausages. Andrew and Khaiti of LTD Farm will discuss ethical meats, casings, which cuts to use, fat to meat ratios and spice combination to make all kinds of different sausages. Then we’ll grind and stuff fresh Wisconsin-style all pork bratwurst with the class, followed by a tasting of some of the best pork brats ever!

register through Mississippi Market’s website, starting in mid September!

Date: 2011-11-05

summer

These pictures show the diversity of EVERYTHING going on at L.T.D. Farm………delicious squash blossoms & phlox flowering, crazy miniscule cauliflower, apricots from our own trees, shiitake and oyster mushroom logs, chicken harvesting, cheesemaker’s workshop, green beans and phlox flowers (so gorgeous!), amazing duck eggs and a mysteriously tiny blue duck egg………..our days are full and so busy and so full of gratitude. Hard work and stress, but full of life and love and appreciation. Always trying to do our best and to prepare for the future.

Dynamite Duck Egg Omelette

We’re excited to have our duck eggs available at the Linden Hills CO-op in Minneapolis!
Here’s a simple recipe concept- works everytime! This is a great way to let our LTD Farm duck eggs shine for your dinner…….
For one or two servings, sautee in a healthy amount of olive oil a heaping handful’s worth of shredded greens, sliced onions and whatever veggies are abundant and delicious. Cook them according to their density- carrots take longer than broccoli for instance. When the veggies are nearly done to your liking, toss in some chopped garlic, and then crack two or three duck eggs on top. Stir the eggs in just a bit to settle down into the veggies, and lower heat to medium-low. Salt and pepper the omelette to your liking, and add some cheese or herbs on top as desired. When the top of the eggs are beginning to appear cooked, use your spatula to flip the omellette over it’s self, forming a half moon shape. Slice and serve! Refrigerate leftovers, sliced up, it’s great on a salad!
This picture is another delicious way to enjoy duck eggs for breakfast or dinner.Cook up some polenta grits, sprinkle in some feta cheese, salt and pepper. In another pan, sautee some greens and garlic, and lightly fry a duck egg, keep the yolk runny. Place it atop the hot grits and open the yolk to mingle with the lovely creamy texture of grits, feta and veggies………to die for!

crazy farm baby

We are definitely feeling the time crunch here on the farm. It’s crazy to think that the year is more then half over and we have so many projects in the works, projects to start, tasks that need to get done, chores that need to happen on time, and maintenance activities that sometimes seem to be on the back burner until they turn into huge monster undertakings (like our potato patch covered in mile-high thistles). But what can you do? We are learning about our land, how we work together, how to define and focus our business on the things we do best, as well as just taking care of business every day. Having a day job is a cinch compared to this crazy farm baby we have to diaper and feed every day.

We’ve finally had our first predator experience which is forcing us to begin looking at all of our creature accommodations and fencing with a highly critical eye (one of our duck ladies was pulled halfway through a fence and mauled by a raccoon, her head and chest eaten and organs scattered). A big air-tight barn makes so much sense now, but we’ll probably never go down that route. But all of our animals do deserve to be as safe and sounds as we can manage, and we’re starting to think of bigger and better structures down the line. Meanwhile we have to finish up our hoophouse and reattach the new plastic covering so that can once again be our safe have for the ducks. A third of it is in tomatoes, peppers, and some other veg now. at 30×60 ft we thought it would be plenty of space for our 220 ducks and some vegetables, but it is looking like we need to expand and protect our flock more, and as soon as we have the funds, time, and labor, a pole barn will be in the works.

It’s been a weird mixture of hot, muggy, cool, wet, dry, but always totally mosquito-infested weather. We’re trying to get the majority of work in before noon, take some time to work inside, and then a little more work outside in the afternoon, but it doesn’t really cool off. Starting to think about working at night with headlamps.

Permaculture teaches that using observation and our brains before we set out some installation is key; garden, orchard, paddock, electrical line, shed, etc… This is understated wisdom, the more thought put into some installation or work, the less energy wasted redoing it in the future when it fails or doesn’t suit your new needs.