A True Family Farm

When our boys help in the gardens they represent the fifth generation of the family to work the soil on Kimker Hill. Four generations still live on the farm today. Strong family bonds and a deep love and respect for the earth influence all of our farm practices.

Our gardens provide us with the best and purest of food, matchless beauty, and the ultimate earth science classroom for our homeschooled boys.

Sustainability is a popular buzz word among small scale agriculture. To us it means giving more than you take. Putting back what you use. Remembering that this beautiful earth will last forever and it's our commision to care for. In our gardens we try hard to follow these ideals and work with the earth's design, not against it.

Saturday, July 18, 2009

Great day at the market!

What a wonderful day for the market! The temperature was perfect, there was a slight breeze and there was a wonderful turnout of shoppers.

I hope everyone enjoyed all the fresh produce. This was our first week with a good selection of fresh produce. We dug our first two rows of potatoes, Yukon Gold and a great red variety that I can't remember the name of. We had some of the Yukon Gold for dinner tonight, they taste amazing. I think Bear ate four of them. I'll have more of them at the market next week.

We also had lots of colorful Rainbow Swiss Chard. We had that for dinner as well.

I brought the first toteful of peppers, large bells, poblanos, jalapeno, anchos and more.

I brought lots of cucumbers, they're really busy producing now. We got a little basketful of tomatoes this week too, but they disappeared very quickly. We had a cucumber and tomato salad. We've all been waiting impatiently for them to ripen. It looks like there should be enough ripe next week to be able to take some with me to the market. Of course, the cool weather being predicted for the week may slow them down again.

Yellow squash and zucchini are in full production now too. I brought plenty of them with me today as well. We've been enjoying them for several weeks now. One of our favorite ways to fix either one is to thinly slice the squash and an onion and cook them with just a little butter and seasalt. Or, we make larger, thicker slices and Danny grills them after brushing them with olive oil, garlic and italian seasoning and sprinkling them with seasalt.

I've been chopping up lots of them and putting them in the freezer for winter, and spring. I use the chopped squash in my salsas and use the chopped zucchini in my Zucchini Spice Muffins and Zucchini Bread. I package it in ziploc freezer bags in the quantity called for in the recipies, and then it's easy to defrost and use all year long. I love putting it up while there is so much fresh, organic produce available. I highly recommend the practice to others as well.

I also had lots of our free-range eggs. The hens aren't laying quite as well as in the spring, but I'm not complaining, the ones they are laying taste so wonderful.

I took some new pictures of the chicks when we moved the coops a couple days ago. They are growing so quickly. The first batch of chicks are getting close to the size of the adult chickens.

Have a good night!

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