OLYMPUS DIGITAL CAMERAGinger, ginger! Oh bliss! Oh glee!

We grew a trial batch of ginger this year. Here. In South Dakota. We had been introduced to high latitude ginger farming at the conference at Stone Barns, in the Hudson Valley. Even without a full, long season of heat, ginger can be grown in a greenhouse and harvested early, as baby ginger. Amazing ginger. It is touted as delicious, versatile, highly valued, easily marketable, and, of course, totally hip. And, as it turns out, the north wall of our greenhouse is a bit like the north shore of Hawaii. Happiness abounds!OLYMPUS DIGITAL CAMERA

Baby ginger is also called ‘pink ginger’ or ‘spring ginger’, sometimes ‘ginger’s mild-mannered younger sister‘.  Unlike the characteristically gnarly mature ginger, baby ginger has a more mild flavor and is less stringy. Plus it’s thin-skinned and doesn’t need to be peeled.

We are thrilled beyond measure to be including ginger in the CSA shares this season. CSA friends: on the off chance you need some ideas, things to think about and google recipes for, consider candied ginger, pickled ginger, tea, Kimchi, ginger juice cocktails, dried ginger. The greens can be added to a dish (soups, stir fry) while cooking for additional flavor, just remove them before serving as they are tough. You can also freeze your ginger, for use later this winter.OLYMPUS DIGITAL CAMERA

A few notes on storing your baby ginger: remove the fronds and store separately in the crisper drawer of your fridge. It may become rubbery, that’s ok. A clever NYTimes‘  Dining and Wine writer reports: ‘It keeps for up to two weeks in the refrigerator, wrapped in plastic. It should stay moist, so wrap it in a damp paper towel. It can be frozen as well, packed in freezer bags. The younger the ginger, the more damage freezing does to the texture, so it will be too pulpy to chop; try grating the ginger directly into dishes while it is still frozen. You can also submerge ginger in a neutral spirit like vodka, and it will over time impart a delicate, spicy flavor.”

Here is some baby ginger reading from NPR, with recipes – Tickled Pink: Fresh, Young Ginger Is A Sweet Break From Gnarled Roots. And more smart ginger recipes, ideas from The Guardian, The 10 Best Ginger Recipes.

And here’s a recipe for The Best Homemade Ginger Tea Ever (from MindBodyGreen)

1 Tbsp. fresh grated ginger
2 cups filtered water
1 Tbsp. raw honey or pure maple syrup
½ lemon, juiced

Optional: 1 cinnamon stick, Chamomile flowers, Echinacea tincture, Fresh mint leaves, Pinch of cayenne pepper

Peel the ginger root (pink ginger probably does’t need peeling) with a peeler or with the handle of a spoon. Grate the ginger with a grater/zester. If you slice it, slice it thin and use more. Infuse the ginger; if you add cinnamon, mint, chamomile or cayenne, add it here. If you are using a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes. If you are using a teapot, add ginger in the teapot and pour boiling water in it. Let it steep for about 10 minutes. If you are using a saucepan, strain the water to remove the ginger. Add fresh lemon juice and natural sweetener if you like. Stir and enjoy! If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.

frost, Farm Aid, and feathers

We got our first hard frost on the farm last week. The cold snap was well forecasted, so we had just enough time time scurry around. But really, we could have used at least 3 more weeks. Cover up, tuck in, and haul out. Below are some photos and narrative.


The grape harvest this year is great. We’re still working on getting the vines all oriented in a trellising style and on pruning cycle that works best and we like. It was great fun this summer watching the vines respond to compost tea applications (maybe it was the tea?). We have grapes for sale, contact us if you are interested. They’re Valliants which make excellent juice, jam, and jelly.hop harvest

Hops are in, spread out on screens, and drying. It was a late afternoon, turned full moon night harvest in order to get the cones in before the weather turned. Grateful for Randi’s help. This year, the hops will be dried and packaged in 1-oz vacuum sealed bags for local hombrewers. There are 16 different varieties, we were able to harvest from 6. The eventual goal is to get our Cascade row in production such that we have enough yield to take down the street to the brewery.OLYMPUS DIGITAL CAMERA

We harvested out flats, boxes and bags, crates and coolers, bushel baskets and tubs of ripe and nearly-ripe produce from the field and spread out almost 1000ft of remay/row cover with well-wishes and hopes that what was left just might survive the snap.

under remay

A wet 1-1.5″ of snow the next morning greeted Jeremy early morning for the CSA day. (the newsletter is coming shortly, this week’s is online here). I took off on Wed afternoon to go to Raleigh, NC for Farm Aid leaving Jeremy to fly the farm solo.

Sept 11 CSA share

frost 25deg Fri AM

…and the following day it fell to 25 degrees. (Meanwhile, I’m visiting a farm in Raleigh where okra is growing over my head and raspberries are fruiting in excess, spreading out around a banana tree).

after the frost_devistating acres

By the time I returned, it was clear, summer had swan dived into a deep pool of autumn. She just peaced – didn’t even leave us one ripe watermelon.OLYMPUS DIGITAL CAMERA


There is an ever-growing list of things to do. Though after returning from Farm Aid, we’ve got some good new energies fueling us along.

As a farmer and member of Dakota Rural Action, I was invited to attend last weeks’ Farm Aid workshops, farm tours, and concert. Farm Aid has generated a loyal following for its big name, mega hip benefit concert.  However, Farm Aid is a whole helluvalot more than just a hip concert. Farm Aid represents an extensive and diverse national network of organizations and people, all advocates of small family farms (DRA is one of these). The three-day event began with inspiring keynote presentations and round-table discussions, offering a platform for exchanging ideas regarding how to cooperatively and effectively push policy changes and build strong, healthy food systems. It was an honor, a blast, and absolutely humbling to be surrounded by so many bright, motivated, passionate people. The following day, we got a chance to visit a couple local Raleigh city farms, featuring a farm incubator, a farm accelerator, and a banana tree. And finally the concert event, which was simultaneously jam-packed full of learning, sharing, and networking opportunities for folks around small farm topics. Thank you, DRA, for bringing me along.

Since getting back, I’ve been gushing to Jeremy about all the extraordinary highlights – three days, a lot to think about. Good fodder for conversation as we clean up what the frost left behind.


One last thing: we have Cycle Farm chickens FOR SALE. We are butchering chickens this Sunday, September 21st. The birds came to the farm as day old chicks in the mail from a hatchery that specializes in pasture-raised poultry. The birds spent the summer on pasture, in tractors, in rotation a few days after the lambs. Along with natural forage on pasture, Jeremy has been mixing a feed to ensure they are getting the proper protein and minerals they need. The feed is a blend of organic and transitional whole grains, all non-GMO. The birds are doing really well, we’re pleased with how healthy and active they are. We’re also thrilled with the positive impact they are having on the land and vegetation in our orchard. They will be 11 weeks old and we’re hoping they will come in at around 3.5 – 4 lbs each, dressed weight. Our average weight for the first batch was 3.7 lbs, ranging from 2.9 to 4.5 lbs. On Sunday morning, we will slaughter and clean the birds, and cool them in an ice bath. If you are interested in purchasing some chicken, please let us know as soon as possible. We will have the birds available for pick up on Sunday afternoon from the farm. This way, if you want to cook it up fresh you can do that, or take it home to freeze whole or parted. We’ll be charging $4.50/lb for the birds. This price reflects the cost of the chicks, their feed, and, in part, their tractor, waters, spa membership fees – and hints at paying for our labor. Please contact us if you would like to reserve a bird(s) or have any questions.



late August update, photos

The summer’s growth has crested into harvest. We’ve been trying to keep up. Here’s a bit of what’s putting up garlicThis was a great year for garlic; our new flower beds are showy as all get out; spending late nights processing junky, split and buggy tomatoes; our kale grex is ready to get out into the field.

bees bees and birdWe have two hives now, Pipi Longstocking and Heidi, both wild swarms, they are doing great; the herb beds are all bBbzzZZzzzy with native pollinators; and we have a hummingbird!! (a female ruby throated hummingbird, we’ve seen her regularly for 3 weeks now).

lambs hops rainbowHops are ready for harvest; a welcome light rain and double rainbow during chores this morning; the pasture management committee is hard at work and ruminating.

birds and seed

The lambs are followed by a chicken tractor: fresh grass, sheepshit, and bugs make for happy birds; our young birds from Sand Hill are growing up, with rose combs and hairy legs; seed saving is on full swing, and we’re already totally stoked about Spearfish’s second annual Seed Swap (stay tuned, next February).

csa so far

The CSA is going well. We’ve had beets in the shares and strawberries! SO GOOD. Our CSA members are such an incredible group of local food enthusiasts, we’re immensely grateful. Thank you, CSA, for sharing the season with us, for your bright smiles each week during pick-up and your courageous kitchen wizardry as we experiment with things like celtuce, fava greens, and sprouts. (If you’re interested, our weekly CSA newsletters are posted online here.)

We have been learning heaps. On the syllabus this summer: livestock and pasture management, blight and orchard care, experiments with row crop farming and flood irrigation, marketing meat birds, increasing production for our CSA, tax incentives for, and the difficulties of, encouraging ag land preservation, farm insurance. And time management, we’re learning about time management.


One of the absolute highlights this summer has been getting to host Abigail, a BHSU student intern from their Sustainability Program.

radish hoopingAlso, lastly, Radish and Jeremy are working on a new trick now that mocha is down (J: how do you want your mocha this morning, Radish? R: with whipcream and a double shot.) Radish has, believe it nor not, harnessed even more lust for life now that we have a freezer full of dehydrated chicken hearts and gizzards.



agrarian riddims, vol. 2

Last summer, we compiled a mixtape of good agrarian riddims after hearing a mixtape love letter to the parks. Since then, a few new songs have been brought to our attention. Here’s a lyrically potent B-side. A special new compilation for the summer. Both inspired by and dedicated to our favorite spoken word wizards: T.Payne, P.Jewett, and K.Hops.

Barrington Levy – Black Roses

Brushy One String – Chicken in the corn

Collieman – Farmerman Life

The Classics – Honey bee

Albarosie – Work

Don Carlos – Mr Sun

Rootz Underground – Farming

Tony Rebel – Fresh Vegetable

Keke - I Farmer Man

Quartiere Coffee - Italian Reggae Familia (feat. Albarosie as farmer)

Sister Carol – Veggie veggie

Don Carlos – Harvest Time

Max Romeo – Milk and Honey

Chezidek, Jah Mason, and Israel Voice – Farmland Medley

Movimiento Original – Natural

Trish’s new favorite: Mr Perfect – Handcart Bwoy

and finally, and of course, the Reggae Worms


yours, with big beets and big beats, T&J

Save Running’s field, campaign for a farm incubator

OLYMPUS DIGITAL CAMERAA couple weeks ago, we learned about a neighboring farm field being put up for sale. Although we’d love to see it be kept in agriculture, the asking price is such that it will likely go for development.

After a thick dialogue of whether or not it’s any of our business to be concerned about this, we’ve decided it is. As farmers we are not only growing good food to feed our neighbors, but a big part of our job – and something that’s really important to us – is working to promote land health, conservation, and encourage more new farmers to rally and start growing food to feed their communities.

Being mid-June, and feeling already thoroughly swamped with chores and farm projects, we’re a bit stuck for how to help preserve this beautiful field.  We don’t have time or money, we don’t really know what to do. But we’ve got ideas. Intention. And a shittonne of positive gumption.

We’ve been in touch with a couple local non-profit organizations, Hills Horizon and Dakota Rural Action, and several local growers in the valley and there is a lot of support for keeping this parcel in productive agriculture. Collectively, we’re excited about preserving this land through a farm incubator program. A farm incubator is usually a large piece of land owned by a non-profit, municipality, etc. that is leased out in smaller (1-5 acre) plots to aspiring farmers. Frequently farm incubators share tools between leasees. This combined with no upfront land costs makes beginning a career in farming more affordable. Most of the leases are short term, 3-5 years, giving tenants time to learn how to farm, establish a market, and then find land of their own, ideally locally. Income brought in by the lease agreements will go towards paying taxes on the land, irrigation fees, and supplying shared tools and infrastructure for leasees. There are some good examples of this happening all around the country, for instance the Intervale Farms Program in Vermont, Viva Farms in Washington, and, closer to home, the Organic Field School in Minnesota. For a comprehensive list, check out the National Young Farmers Coalition’s Training Opportunities.

The South Dakota grassroots organization, Dakota Rural Action, already has a Farm Beginnings program in place, which provides the business training for starting a farm enterprise. Utilizing this field as a farm incubator would be a complementary resource available for helping grow the next generation of farmers in western South Dakota.

In order to protect this land, it will take more than just a few of us. We need support from the whole Spearfish Community. This property has been producing food and feeding this region for generations. Not only is the Running’s Farmstand an icon of the valley, it is a direct connection to our rich agricultural heritage.  This property is important to us all.OLYMPUS DIGITAL CAMERA

We’ve talked with the sellers and the land is already caught the eye of developers. Spearfish needs to act quickly.

We are currently working on the legal specifics for how Hills Horizon can serve as the umbrella organization, collect donations from the community to go towards purchasing the land. We only need 1,000 people to donate $1,000. As a farm incubator, this property will continue to grow food for our community, it will remain open space, a valuable resource for all of us – including future generations.

Cycle Farm is committed to donating 10% of our year’s gross income to helping preserve this land in agriculture and establish a farm incubator. If you are also interested in donating, or have other ideas on how to preserve this land (fundraising, Kickstarter, bake sales, etc.), we would love to hear from you.


A farm incubator is just one of many ways this land can be preserved and kept in productive agriculture. There are lots of options to make this work. Other ideas might include a long term lease to a local grower (as it is currently used) and/or community and school garden plots, orchard.



celebrating farm hands and forts

OLYMPUS DIGITAL CAMERAWe had a chance this weekend to spend time with some of our most dearest friends and biggest inspirations, Craig and Avery. Together, we nearly doubled the height of the cob wall in the greenhouse, started on trellising the hops, taste-tested the assorted farm ferments, watched the baby chickens grow and sleep, cruised out for a bike-in movie on the hill, feasted on mesquite pancakes and our very first farm asparagus harvest, added fruit trees to the orchard, and planted a hazelnut hedge. SO GOOD. Thanks for taking a busman’s holiday, you guys.craig and avery

This week we are also celebrating our NEW SUMMER INTERN! (insert fireworks and horns and huzzahs here). Abigail has set straight to work, finishing up the last of the hop trellising, helping build a Tomato Fort, and planting out grape vines, peas, and parsley. Words can’t quite express how grateful we are to have such motivated, capable and insightful assistance and company. Did I mention, she likes bicycles just as much as we do!?  A special thank you to Black Hills State University for giving us the opportunity to host a student intern. We’re really looking forward to getting to share the summer with you, Abigail.

The Tomato Fort (pictured below) is a straw bale ring (one bale high) to house seed trays between the greenhouse and the field. A halfway fort to help harden off some of our starts before transplanting. The bales will allow them adequate exposure, yet help protect the little ones from excessive winds and, should we need to, we can cover over them at night with remay for protection from low temperatures. The fort floor is lined with a thick paper bag mulch which is doubling as weed suppression. This will hopefully come in handy in a few weeks when we are getting ready to plant out our sweet potato slips in this same spot.

tomato fort_appleblossoms_dandelions_chickens

And in other news (a note from Trish): Nearly two weeks ago, I found a nest in one of the spruce trees by the chicken coop. I’ve been exceptionally good about leaving well alone and not interfering. But this afternoon I caved. It couldn’t be helped. LOOK!!

robins nest_May9_May21


kale grex

Last spring, we ordered a breeders’ kale grex from an excellent seed farm in the Pacific Northwest (originally from Peters Seed and Research, we got it from Adaptive Seeds). A seed grex is a wildly diverse genetic pool, from lots of different varieties which have been allowed to interbreed. Instead of planting a packet of what it bred/selected, hybridized or OP, as one true variety (i.e.  Red Russian, Lacinato, Rainbow Lacinato, Blue Curled Scotch, etc.), the grex is intentionally diverse and used by breeders to develop new varieties or grown by adventurous home gardeners. Here’s a view of our kale grex trial (circa August 2013): OLYMPUS DIGITAL CAMERA

Even as seedlings, with their first true leaves, we observed an amazing diversity between plants. Leaf colors ranging from blue, blue-green, grass-green, dark green, and grey. The stem colors too: green, white, red, purple. Leaf shape and edge – each little plant wonderfully different. In the greenhouse amid trays of uniform(ish) starts, the grex trays were rouge, dissident, where everyday was Hawaiian Shirt Day.

Our kale grex project will allow us to select for preferred variety characteristics and ultimately develop a kale specifically adapted to thriving in this region. A unique kale that conveys the magnificent terroir of the Northern Hills, a Spearfish Valley kale.

In kale, we are especially interested in and will select for flavor, cold hardiness, strong healthy plants that show resistance towards pest and disease pressure, and tolerance for abuse and neglect due to distracted farmers. Kale, being biennial, seeds in its second year. We had a big selection event this winter: extreme cold without the insulation of a snow cover (remember the several consecutive days of -18F in November, and again in December.. and then again in February?). Out of 120 plants, we had 2 plants survive this winter.  The grex trial was planted in a row immediately adjacent to our White Russian Kale, a variety which is reputed to be the most super hardy winter survivalist. We lost all of the White Russian, even they couldn’t take the extreme cold temperatures. But these two plants rallied through. Hardier than the hardiest. Here are photos of the remaining grex (circa last week):kale grex survivors

We’ll collect and save seed from these two to grow out again – some this fall and another round next spring. Over the course of years we will select for the traits that we’re most excited about.

As regards breeding delicious vegetables, here are some words from Frank Morton, a plant breeder in the PNW. We fancy his lettuce.

farm update, with bonus photos!

We’ve wrapped up our beet and kohlrabi planting and have tucked in to warm our fingers. The early morning misty drizzle has evolved to a drippy, more stout rain. Quickly turned snow. It’s a good time for a farm update.

The greenhouse is glowing these days. We’ve just started pulling out radishes, baby bok choy will be next. Greenhouse April 27th

The earliest seeds have been sown out in the back field. Snap peas, garlic, and spinach have already popped up and favas, radishes, turnips, carrots, and beets should follow soon.  It’s snowing now, but the soil has already warmed up this spring; once this melts off we’ll transplant out our earliest kales, mustard greens, lettuce, and green onions.

We have added a few more fruit trees into the orchard. A couple of these are Evans cherries – especially cold hardy, tart cherries, which already seem quite at home here. We had the opportunity to learn how to graft at the MOSES conference scion exchange and, this past week, we planted four trees that we grafted ourselves(!) – three apples and a pear. Two of the apples are already budding from the scion wood end, the other apple and pear are either late budders or we botched the graft. in the orchard with sheep

Much of our time in the field these days has been shuffling things around. Materials handling: moving straw bales out to the beds for mulching, spreading wheelbarrows of compost, laying down wood mulch, flipping and sifting the compost pile, cleaning out the coop, leading sheep out to the field in the morning, herding them back to the garage at night, carting out seed trays, piling brush, vine clippings, and downed branches.

We are applying compost to the especially heavy feeders like the hops and ginger, and adding it to help build soil in the close windmill bed. We’ll be using straw bales again this year for hilling the potatoes. It worked well last year, not only for hilling the plants, but also for weed suppression and it made harvesting easy-breezy. Straw bales will go out in other rows too. Last year, we found mulching the beds worked well for keeping in soil moisture, providing lovely habitat (for worms, spiders, snakes, insects… and pocket gophers) and for reducing the amount of time we had to spend weeding the beds. Heavy mulch made a pretty good dent in our quack grass, and by keeping the soil so moist and loose (by worms, etc), the remaining rhizomes are a lot easier to remove in big pieces than in past years.  It will still take a number of years before our rows are mostly clean, but we’re making progress.  We have to wait until the soil warms further to see how the straw is doing with the bindweed/creeping jenny, that one will certainly prove a harder challenge. We’re using woodchips from a local landscaper for mulching grape vines and hops, as well as between the rows in the front field to help reduce weed growth.

Everything is pruned for the season and now things are starting to bud out.OLYMPUS DIGITAL CAMERA

We’re feeling grateful for the help we’ve received this spring. Not only are the extra hands literally very helpful, it’s also a treat to get to spend time with friends and family. It means heaps that you are willing to spend your time out here with us, getting dirty.

We’d like to share special, super enthusiastic and muddy high-fives with SDSU’s Horticulture Club. HOLY SMOKES. Yesterday, a van-full of students from SDSU came out to the farm and helped us get a whole layer of cobbing done on the north wall of the greenhouse. With excellent conversation and in less than an hour we accomplished twice as much as it takes the two of us a full, long morning to do. Not only did these strong hands help us with the cobbing, they also offered us a short course in lamb/livestock husbandry, organic pest control techniques, and worm barrel composting. This is the future of agriculture in South Dakota – better hold on to your hat, Chicoine. Comrades in mud, thank you. Please come back again.

Here are some photos from our work together.cobbing1

Many hands. Muddy work.cobbing2

The greenhouse is designed as a passive solar structure. The north wall is strawbale and cob. The strawbales provide insulation. The cob (6ish”) will serve as thermal mass.cobbing3

Farm touring, talking no-till organic vegetable production, and checking in on sprouting hops.

We’re prepping beds for potatoes this week and we are hosting a POTATO PLANTING PARTY! We have 6 different varieties we’ll be planting this Friday evening, May 2. We’ll start at 5:30, bring a friend, dress for the weather. We’d love to have your help and share in the merriment of community, soil, and potatoes.

bonus photos from the farm! (and corresponding sentence fragments.) Planting our saved seed is even more fun. Compost flipped and cooking. We found a snake in the greenhouse. Lambs are enjoying foraging.saved seed_snake_140_sheepGinger is presprouting in coir. Lambs enjoy exploring the coop. The birds don’t so much appreciate the lambs exploring their coop. A pink ladybug! a pink one!

Enter: LAMBS

OLYMPUS DIGITAL CAMERAPlease join us in welcoming three new farm hands, Feste, Bottom, and Speed. Introducing: our new pasture management committee. They came to the farm on April 1st and are thus named after good fools*. Currently residing in a strawbale nest arranged in the north bay of the garage, these little ones will eventually, this summer, be pastured out in the orchard. We’re looking forward to employing their services for mowing and soil fertility in rotation ahead of the broilers. The lambs will be rotated through the pasture in a fenced area, trimming the grass/weeds/etc. and adding their natural fertilizer, spurring new tender green growth and insect activity. Then we’ll move the birds through in chicken tractors, giving them more ready access to soft tender shoots and tasty bugs. The lambs will help provide good pasture and forage for the chickens and will provide us with happy, healthy meat.

feeding time

These guys are now just over one week old. Bottle feeding is getting easier, especially since building a bottle stand.OLYMPUS DIGITAL CAMERAradish and lambs


They are everything adorable and lively and lovely and loud. We have a new anthem at the farm these days: Baby, don’t you tear my clothes. We’re very much looking forward to the end of their early, frequent feeding schedule and the renewal of our sleep schedule. Neither of us has experience with livestock beyond the chickens and worm wrangling. We have been studying up with stacks of library books and online guides. All helpful, but really, we are most grateful for our tremendously supportive mentors, the Barnaud’s and Kelly Knispel. Thank you for your sage advise and encouragement.

rosemary, celery, salvia

In other news: Pace is quickening with these longer days. We laid out thick mulch in the walkways between beds in the front field to help suppress weeds (the mulching formula: a base layer of imbricated barley bags from our neighborhood brewery, with a thick overlaying mantle of chipped wood mulch). The fruit trees are almost all pruned. We are beginning to prepare beds, planting peas, favas. We’ve resumed cobbing work in the greenhouse. Readying ginger to presprout in the basement. The house is bulging with germinating seed trays. Garlic has sprouted. Jeremy is scooting over to Bozeman to pick up potatoes from the Kimm’s (who grow excellent seed potatoes, hire handsome farmhands, and offer inspiration for land stewardship). The chickens are enjoying the thawed earth and recent surge of available protein; Polly, in particular, enjoys hopping over the fence and eating Jeremy’s field pea cover crop. We are scheming Spearfish Bike Week, ag land preservation options, and outdoor kitchen/vegetable prep area.seeds_preps_cob_starts

*see Shakespeare. Feste, the clever, free-range fool in Twelfth Night; Bottom, the weaver, the comical braggart from A Midsummer Night’s Dream; Speed, a fun, mischief maker in Two Gentlemen of Verona.


losing chickens

It was a bummer when we lost a bird to a red tail hawk last summer, but there was also something ok with it… something out of our control, something about the food chain and nutrient cycling. The redtail went after the little one – the baby guinea – and she ate it all up. We watched her pull it apart as she was perched up on the hop trellis. It was a good reminder that we are growing, farming, with nature.  We’re growing at nature’s mercy, really, and we are appreciative.OLYMPUS DIGITAL CAMERA

However, it is harder to find consolation when losing birds to a dog. It seems a much more careless, savage death. A waste. The dog’s not hungry, just playing. The other night we got about 8″ of snow, and as a result most of the birds were cozied up, comfortable in the coop. First thing in the morning we opened their pop door, despite the snow – we like to give them the option of enjoying the day outside. A big handsome husky found his way into the coop. Radish alerted us to the dog. Jeremy bolted out to chase it away. We lost four birds. Part of what’s so troublesome about this is that it is counter to the attention and love that we have in caring for the animals, which includes providing them a deliberate, thoughtful, humane death.OLYMPUS DIGITAL CAMERA

Makes me think back to when we first got started up here. Radish got one of our neighbor’s birds. A beautiful old hen named Nutmeg. I was mortified. I’m still mortified. Our neighbor actually consoled me, graciously telling me how she was a old hen, probably not laying anymore, not even worth stewing, dogs are dogs, etc., etc. Ever since, Radish has been on leash lock-down if she’s anywhere near birds. And I have a fair amount of work to do to build up my losing livestock calluses.OLYMPUS DIGITAL CAMERA

We’re feeling pretty blue around here. Salvaging the birds for stew and setting to repair the fencing. The ground is still frozen, so for the time being, we’ve “patched” the fence with pallets. Not ever having butchered laying hens before, we got exposure to a little bit of different anatomy. Athena even had a hard-shelled egg right ready to drop. We’re headed over to a friend’s ranch tomorrow to learn about raising bum lambs. Which means we’ll need more/better fencing. And I’ll need thicker calluses.OLYMPUS DIGITAL CAMERA

We just finished dinner. Jeremy made butter chicken curry, with farm potatoes and peppers. Finished with a poem – A Prayer After Eating, by Wendell Berry

I have taken in the light
that quickened eye and leaf.
May my brain be bright with praise
of what I eat, in the brief blaze
of motion and of thought.
May I be worthy of my meat.