Our sad news is that we lost our oldest Suffolk horse, Gena, this winter. She had been having difficulty with her back legs and sometimes had trouble getting up after she laid down. This time round we couldn’t get her up again. I find the hardest thing about working with horses is not the chores or harnessing or training it is the sadness when they die. Gena was born on our farm and was a hard and willing worker her whole life. She was always patient with our apprentices and draft horse workshop participants.

On other fronts – The new downstairs windows were installed just before New Years. We were grateful for help from Jim and Bill with the job. The windows had been waiting in our attic to go in since the spring of 2013. Needless to say I am very pleased. We have a new flour mill with pink granite stones to grind our OHF grains into flour. We are hoping that it will be more efficient for the horse powered tread mill to drive. Ken will also be able to dress the stones to sharpen them when they become dull. I have been growing some pea shoots for our winter salads. It is encouraging to see the green in our south window during this snowy winter. Caesar and I have finished the annual CSA garden plan, seed order and greenhouse schedule. I used the computer this year with Excel spread sheets and ordered “on-line”. Ken has been busy making a new zone till implement with the good help of Jim Conrad, who has continued to come out to the farm to help out one day/week throughout the winter. See Ken’s explanation of why he is interested in zone tillage below.

Grayden has another video ready of the maiden try of our new root washer.

Converging Trends & Soil Management at Orchard Hill Farm by Ken Laing

Periodically things that have developed rather independently converge to create a revolution in the way we think and act. In organic agriculture we are at one of those points in our development where we are approaching a paradigm shift in our approach to soil /crop management.

Organic agriculture for many of us was a large step forward giving more credit to the biology in the soil (but without really understanding why or how it functioned), eliminating the use of synthetic pesticides and fertilizers that could be toxic to plants and soil life and incorporating cover crops to reduce soil erosion, soak up left over nutrients and add organic matter. But this new approach to agriculture left us very dependent on tillage when preparing to plant a cash crop or cover crop and for weed control in row crops. Our brothers and sisters in conventional agriculture at the same time embraced no-till planting as a way to reduce tillage and fuels costs, but were left very dependent on herbicides for weed control and other pesticides for disease and insect control. Here at OHF cover crops have played an increasing role at improving our weed control, holding nutrients over, adding organic matter and reducing soil erosion. We have reached the goal of leaving almost no soil bare over the winter or for long periods in the other three seasons. However, we still use tillage to prepare the soil to plant the cover crop and terminate it to get ready for the next crop. Why is tillage so detrimental? It has to do with its impact on life in the soil. Fungi are a very essential part of that web of life in the soil that help our crop plants access nutrients and water and avoid disease. Fungi build carbon levels in the soil, which is the food source for other biology. They also build soil aggregates that gives a healthy soil room to breathe and have the ability to hold more water. Fungi do not tolerate frequent tillage. It breaks up the hyphae (the branching structure that makes up the fungus). Thus the intensive tillage required to grow organic vegetables is preventing organic farmers from having healthier soils. We can offset this somewhat by growing cover crops, using compost, specific biological foods (such as molasses, kelp, liquid fish, humates) and inoculants.

The last few years have seen some quantum leaps in our understanding of soil life and its impact on crops. People like Elaine, Ingam, Ray Archuleta and Jill Clapperton are helping both organic and conventional farmers appreciate and understand the life in the soil and how critical it is to enable and not impede or destroy soil life. There are more individual organisms in a handful of soil than all the humans on this earth. These organisms all have a role to play in creating and maintaining healthy soil and clean air and water. Our health and the health of the planet begins with healthy soils.

Another part of the puzzle is integrating livestock into the system. Not only can livestock enable us to produce meat and draft power from land that is too steep, stony, droughty or wet to grow crops but they can also be integrated into the cropping system to produce compost, terminate cover crops and boost microbial life through their feces and urine.They can also control weeds and brush. Thanks, in a large part, to Holistic Management we now understand how to manage grazing animals very intensively to benefit the forage crops and the soil health. Unfortunately many organic farms do not have livestock because of the extra management, infrastructure (fences, barns etc.) and marketing required. At OHF the bulk of our livestock are horses which can be challenging to manage on pasture and they spend much of their days working during the pasture season.

We are at a crossroads in agriculture as we appreciate the vital role of soil life and particularly fungi, we organic farmers need to move toward no-till. Remember those of us with forests, permanent pastures and long term hay fields and orchards already utilize no-till in these areas. We also need to integrate more cover crops into our field crops and vegetable crops and learn how to seed them and terminate them with no-till techniques.

For those who are interested in reading more start your Google search with: no-till vegetables; Ron Morse; Ray Weil; Natalie Lounsbury; Steve Groff; Gabe Brown and Dave Brandt .

Of course here at Orchard Hill Farm we have the extra challenge of no-till planting with drafthorse power. No-till equipment is mostly too large and all of it is very heavy and very expensive. Not to be left behind we have already built an implement, which will allow us to plant seeds into a winter killed cover crop of oats/barley/peas. This implement is called a zone tiller because it sweeps aside the dead residue and tills a narrow band of soil 6-8” wide into which we can plant some of our early crops like spinach, carrots and radishes. Yes, we will have to come back and row cultivate for weed control but we have avoided some field wide tillage and the tillage for weed control tends to be more shallow. We are also planning some cover crops strategies, which will hopefully enable us to plant more crops with no-till or zone till techniques.

The Fall CSA ended well with the last pick-up on December 6th. Many thanks to CSA members: Kathy Ellis, Jim Conrad and Claire Wells,  who helped me pull together the last pick-up. Ken and Grayden were away at the Ecological Farmer Association of Ontario Conference near Berrie, Ontario. Ken gave a workshop at the conference on our Horse-powered CSA. Grayden used his videography skills to make several short videos of some of the machinery Ken has adapted for our operation. I have linked to them here for viewing.

 

 

We also now have an Orchard Hill Farm Facebook Page:

https://www.facebook.com/orchardhillfarmontario

The farming year always seems to end for me with mulching the strawberries. This year is we managed to do the mulching without snow!

Here are a couple of yummy soups to try over the holidays:
Kale – Sausage – Bean Soup – serves 5-6

500 grams sausage – cup up

1 onion, diced

1 clove garlic, minced

2 tsp chilli pepper

2 tablespoons tomato paste

4 cups vegetable or chicken broth

2 cups white beans, drained and rinsed

2 cups packed and chopped kale

1/4 cup lime juice

In large pot stir/fry sausage until cooked. Add onion, garlic, chilli powder and tomato paste. cook until onions start to soften 2-3 minutes.

Add Broth and 2 cups of water. Bring to a boil. Add beans and kale. Cook over medium heat about 5 minutes. Stir in lime just before serving.

Squash – Carrot Soup – serves 6

1 medium onion, chopped

3 medium carrots, peeled and chopped

5 cups squash, peeled, seeded and chopped

1 apple, peeled and chopped

3 1/2 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon groung nutmeg

1 tablespoons maple syrup

Salt and pepper, to taste

Add the onions, carrots, squash and apple to a pot or slow cooker, Pour vegetable broth over all ingredients, Cook on low heat until soft.  Puree the soup. Add cinnamon, nutmeg and maple syrup.

Season with salt and pepper to taste.

 

 

 

We finished picking and husking the last of the field corn yesterday on the windiest day of the year! The wind had blown down many of the stalks and the horses were uneasy standing with the wagon, while we picked, but it is good to have it done and the new corn crib looks great!

Celeriac is such an ugly looking vegetable that many people are scared of it, but it is a wonderful addition to the soup pot. I would like to share a recipe adapted from a new cookbook, Roots by Diane Morgan. I found the “bouquet garni” adds a very nice flavour to the soup. The easiest way to clean a leek is to cut it lengthwise and then wash away the dirt from between the layers under running tap water.

CREAM OF CELERY (Celeriac) ROOT & LEEK SOUP

10 pepper corns

1 bay leaf

4 fresh flat-leaf parsley sprigs

4 fresh thyme sprigs

2 tbsp butter

1 large leek – white and light green part only, halved lengthwise and thinly sliced

1 large garlic clove, minced

4 cups water

1 large celery root, trimmed, peeled and cut into ½-inch cubes

2 tsp kosher or fine sea salt

¼ tsp freshly ground pepper

1/3 cup whipping cream

¼ cup crème fraîche , sour cream or yogurt

2 tbsp finely snipped fresh chives

1) Cut an 8 inch square of cheesecloth and place the peppercorns, bay leaf, parsley, and thyme in the center. Bring the edges to form a bag and tie securely with kitchen twine to make a bouquet garni, Set aside.

2) In a 4- to 6b qt. saucepan, melt the butter over medium heat and swirl to coat the pan bottom. Add the leek and cook, stirring occasionally, until softened, 6 to 98 minutes. Add the garlic and cook for 1 minute more. Add the water, celery root, salt, pepper, and bouquet garni and bring to a boil. Reduce the heat to a simmer and cook uncovered, until the celery root is tender when pierced with a knife, about 20 minutes. Remove from the heat and let cool for a bout 10 minutes.

3) Discard the bouquet garni. Working in batches, puree the soup in a blender or food processor. Return the pureed soup to the saucepan, place over low heat, and add the cream. Warm the soup until steaming hot. Do not allow it to boil. Taste and adjust the seasoning. (The soup can be prepared up to 3 days in advance. Let cool, transfer to a covered container, and refrigerate. Rewarm over low heat just before serving.

4 Ladle the soup into warmed bowls. Garnish each bowl with a dollop of crème fraîche, sour cream or yogurt and a pinch of chives. Serve immediately.

 

We are getting ready for the 3rd Fall CSA Pick-Up. Fortunately we spent the better part of last week digging root crops and washing them before instant winter descended! We left some crops in the field and wonder if they will survive under the snow. We had winter kohlrabi this year that grew to be giant in size. Last year I thought it was a bit small and planted it earlier this year. Perhaps I went too far in the other direction. I was able to harvest kale out of the snow and it looks fine. We picked our first greens from the hoop house today. I am always amazed  by how the small greens can grow so nicely in an unheated hoop house. It seems so special to be able to pick them when there is snow outside.

I decided to try and grow some field corn for cornmeal in our CSA corn plot. I found a source of white open pollenated organic seed. Ken heard of growing white corn because if it cross pollenates with GMO corn the kernels would show up as yellow corn.  I ended up with more seed than I had asked for initially and as a result Ken decided to plant a bigger block of corn. We had to wait for it to dry down enough before we picked it and now the snow has come. Jim Conrad has been building a little corn crib to hold the cobs. This afternoon we headed down to start the picking job. It wasn’t too bad with five of us, but we only got about half of the plot picked when the sun was starting to go down. Jim is hoping for some cornbread. We will see what we can do about that once it dries down some more so that we can grind it in our mill powered by the horse treadmill.

Ecological Farmer’s of Ontario is having a conference the beginning of December and they were requesting 8×8 cake recipes and asked me for my parsnip cake. I have copied the recipe here.

Ken and I had a wonderful break away from the farm between the end of our Main Season CSA and the beginning of our Fall CSA. We were privileged to attend the beautiful wedding of Kailea MacGillivary and Andy Pedley in Cape Breton. Andy apprenticed here at Orchard Hill Farm in 2010 and 2011. We were also able to visit two other farms, Olde MacKenzie Farm in PEI and Broadfork Farm in Nova Scotia. Both relatively new farms growing produce with ties to Ontario, where we met the farmers originally. It was fun to visit another part of the country and see other similar operations. We came home feeling blessed to have good land to farm and ready to dig in and harvest for our first Fall pick-up.

The digging has been made considerably easier with a our newest horse drawn implement, a Ken Laing manufactured Root Lifter. It is a U shaped bar that pulls along under root crops and loosens the soil around them to make them easy to pull out of the ground. What a help it is and time saver! Ken has also been busy in his shop making a barrel root washer and it was well tested yesterday and today washing potatoes, beets, carrots, parsnips and winter radish! I am thrilled to have both new additions to our line of equipment.

One job we like to do while the interns are still here is to convert our pick-up room back into a woodshed by putting the divider wall back in place and filling it up with wood. The potting soil is also being mixed up ready for the greenhouse transplants. It is sort of like making a big cake…sifting the pails, instead of cups, and them mixing them together. One of the requirements for organic production is to have potting soil with out chemical fertilizer. We use compost to add nutrients to the mix with a recipe adapted from Eliot Coleman’s book The New Organic Grower.
Early October and garlic planting always coincides with the end of the internships on the farm. We have to wait for dry weather and the golden October sun usually makes for a fun filled day. The interns are always pleasantly surprised at how easy and fun it is to plant our garlic. We prepare the ground during the summer and plant it to a cover crop of oats and peas in early September. The oats and peas cover the ground and grow into the late fall. They then winter kill and the garlic can grow up through the cover crop mulch in the spring. We open up a furrow with a row cultivator. The garlic cloves are placed 6 inches apart and then the furrow is closed in with a disc hiller pulled by the horses. We planted 5950 cloves of garlic in about 2 1/2 hours this morning with the help of our Suffolk Punch Horses.

We are very grateful for all the efforts of the apprentices throughout the season and wish them well with their future endeavours.

Our main season CSA is drawing to a close with our last main season pick-up coming up on Tuesday, October 7th. Charlotte has already left for the season and Brandon and Caitlin will be heading out on the 14th. Jayme is going to stay and hold the fort here while we go to the wedding of Andy, a past apprentice, in Cape Breton. We are squeezing in a trip between the end of the main season CSA and the beginning of our Fall CSA on Saturday, October 25th.

The American Suffolk Horse Association Annual Meeting, held here in September, went well despite the cold wet weather at the beginning. Everyone who attended especially enjoyed participating in and watching the obstacle course. It was great to have the breeders and directors from far and wide come and celebrate the Suffolk Horse. Ken enjoyed show casing what we have been able to do here using our Suffolk Punch horses. Our apprentices were appreciated as voices of young teamsters. The youngest teamster came from eastern Ontario, a 12 year old enthusiast, who was not intimidated by the big horses and was driving teams around.

 

Our sweet potatoes yielded very well, especially considering the cooler summer we have had. We put them in one of our hoop houses to cure as we have done in the past. It takes warmth to get the sweet potatoes to turn sweet. However, this year with our unseasonable hot weather the end of September it caused sun scald on the sweet potatoes. Needless to say I felt sick about it when I realized what had happened! As a result, we are giving them all out as quickly as possible and asking people to use them up right away. Do not put them in the fridge, as they don’t like cold. I made a delicious sweet potato pie with homemade sweet potato ice cream and a sweet potato soup. They were all excellent. 

We have decide to keep both Ned and Queen to help us and our apprentices get started next spring while Eli and Sandy continue with their training. We now have 9 horses and only 7 stalls. Brandon took on the task of building two portable horse stalls that we will put in the south lean to of the middle barn for Ned and Queen for the winter. It is made out of solid ash timber that the horses pulled out of the woods and Ken milled on our saw mill. The Emerald Ash Borer is here and we have had to harvest a lot of ash…

It feels like we are wrapping up the season in a hurry. Our potatoes, both regular and sweet are dug. The squash and pumpkins are gathered in and the onions are cured. Our garlic is separated ready for planting next week. The fall grain and cover corps are all planted and the hay is finally all done. We had the best haying weather of the season the end of September! We also planted the hoop houses to fall greens for the Fall CSA. Lots of loose ends are being gathered up before our apprentices leave. Now we just have some potting soil to mix up to be ready for the late winter greenhouse transplant starts.

 

• 1/4 cup balsamic vinegar
• 3 tablespoons onions thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 medium beets, cooked and quartered or (sliced in 2 inch pieces for Cylindra)
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup dried cranberries or dried cherries
• 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, onions, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese, and serve.

EGGPLANT PARMAGIANA

Recipe from Lynn Selway: Easy and delicious.

1 eggplant
1 egg beaten
sea salt
parmesan cheese
pasta sauce (we like it spiced with basil, spinach and romano)
mozzarella or cheddar cheese grated

Slice eggplant into thin slices and lay them on papertowels. Sprinkle salt on top and let sit for about 15 min to bring out the moisture. Pat dry. Dip slices in beaten egg and coat with parmesan cheese on both sides. Bake slices in oven on cookie sheet approx 15-20 min at 350 til tender – turning to brown on both sides.

Layer in casserole dish eggplant, pasta sauce and grated cheese and repeat until all eggplant is used. Top with remaining sauce and cheese. Cover and bake approx 20 min-1/2 hour until hot and bubbling. Serve immediately and enjoy!!

August continues to be a busy farming month. It has brought out the horse drawn potato digger pulled by a four horse team, which sure saves a lot of forking by hand! We still have to gather the potatoes up on our hands and knees. I guess the next step would be to attach some sort of bagger behind the digger…We have been working around the weather and managed to get the garden weeded again and two fields of second cut hay in the barn. Ken brought out our old combine ready to harvest spelt and found the radiator had a leak. It has now been over a week while we waited for the repair job. Then Ken discovered a nut and bolt that needed to be replaced on one of the wheels. It is an odd size and he has been trying to track down a replacement. Fingers crossed that it will be found this morning and he can start the harvest. However, thunderstorms are in the forecast for this afternoon in our area. This morning the apprentices are discing in our buckwheat cover crops. Sometimes I feel like I need to just run around with a camera all day taking pictures of all the different activities that are taking place simultaneously.

Charlotte dug out an old saddle and asked if she could try riding Ned. One afternoon, Ken tried out the saddle and although Ned didn’t really object to having Ken on his back, he refused to move. (We question whether he had ever been ridden in his life before.) Charlotte then got on and with her experienced ridding confidence got him to start moving. Old Ned managed a small buck in objection, but did respond and was trotting around the front yard with Charlotte on his back before long. The joyous smile on Charlotte’s face was heart warming to see.

 

We have been enjoying the fruits of our labours with meals prepared by everyone on their cooking day. Jayme out did herself making two blueberry pies which were works of art. The tomatoes, melons and sweet corn continue to be a big hit. Our green beans have been out producing themselves this season and we have tired a delicious new recipe provided by CSA  member Maria Drangova.

FRIED GREEN BEANS AND GARLIC

Saute four cloves of finely chopped garlic in about 3 tablespoons of olive oil until they start to turn golden brown around the edges.

Add 4 cups chopped up Green Beans. Cover and cook over medium heat for about 10 – 15 minutes stirring occasionally. Add salt to taste.

Uncover, stir and cook until the pan juices start to caramelize. Serve warm. Oh so good…

Amounts can be adjusted depending on number of servings desired.

The second half of July has flown by! We held our July Southern Ontario Draft Horse Workshop with relative ease and a great group of participants. The apprentices looked after the farm, while Ken and Grayden taught the workshop and Martha cooked. Our CSA harvest and pick-up on Saturday, during the workshop, went smoothly with added help from our working shares and other extra helping hands.

I continue to be amazed at the beauty of the produce as we gather it together twice a week for our pick-ups. The bountiful time of year is approaching and we are looking forward to the start of the sweet corn and early potatoes. Our first tomatoes from the hoop houses are ripe and a few of the outdoor tomatoes are starting to turn colour.

The sweet corn has grown too tall to cultivate with a riding cultivator that straddles the row. Instead, we cultivated for the last time with a walk behind  single row cultivator. One person rode a horse and the other followed behind to steer the cultivator. We spread  cover crop seed before we cultivated. It will grow on to cover the ground after the corn is harvested and we mow off the stalks.

The next three big jobs on the list are 2nd cut hay, taking off the spelt and straw and harvesting the garlic and hanging it to dry.  All three jobs require dry weather and it doesn’t look very likely for the rest of this week. We are hoping the forecast will be wrong.

 

 

 

Cultivating Corn