Picked the last of the red tomatoes, only the green ones left. They are delicious when pickled. We also picked the last batch of shishito peppers. and pickled peppers…
Harley, @unapologetically.harley, is Stowe Farm’s butterfly whisperer. See her video.
This is not a painting! We are so grateful to live in this beautiful spot on the planet. Thank you, Ed, for capturing this breathtaking moment after the storm at Stowe Farm.
The goats and pigs do entertain each other. We move the pigs often, but on Saturday we moved them and their house way on the other side of the field. It took awhile and the goats would have done it differently, but the pigs are so happy literally digging up their new digs!
One last glimpse of summertime fun on vacation. With Emma and Laura’s help, Lucy learns to swim at the Cape! See video: LucySwims Beautiful windmills in the distance.
The cheese is called “cabecou”, a soft chevre that is made from our Nigerian Dwarf goat’s milk. The chevre is marinated for 4 days in olive oil with a bay leaf, peppercorns and herbs du Provence. The bread is “Tourte deMeule”, a fermented sourdough bread made with a levain starter and freshly milled Redeemer wheat… [Read More]
We’ve been pickling like crazy. Between community cucumbers and Lynn’s bumper crop, there are plenty to share.
Community members recently got together to add automatic ventilation to our “Mark Ward” recycled glass greenhouse. Peter installed a louver on the west side, and Lynn and TJ installed a fan on the east side. The fan operates off a thermostat and will automatically come on when the greenhouse gets too hot. This will… [Read More]
Haynes is always trying to outsmart pigs, this time with some success. The challenge was to provide a continuous source of water, on gravity pressure, that is relatively impervious to pig fascination and abuse. Pigs are strong and curious; they like to rub up against anything new or just anything that has edges. Their curiosity… [Read More]