Tuesday, March 24, 2020

Your mileage may vary. Ours often did.

We were both raised to garden on a fairly large scale.


My dad grew up in a half-starved sharecropper family; he had, and imparted, a wide range of homesteading skills and what could be called “hunter-gatherer” skills as well. He always reviewed anything he saw on television or in the newspapers as to how it was or was not of any use according to his subsistence yardstick, and was acerbic in his references to what others called “civilization.” We thought his approach had a lot to recommend it, and from 1977 to the present have tried to live his ideals.


Capital-intensive industrial society consists of brittle gestures toward “efficiency” but true efficiency is in the realm of robots. We here have instead focused on “resiliency:” flexible, low tech, high redundancy subsistence, on the theory that if abandoned by the “system” we could flourish, at least enough not to be a burden to our neighbors.


We held Permaculture principles and no-dig as appropriate models but sometimes had to diverge a bit to meet our food goals, because there was never quite enough organic matter in the labor or money budgets to do it to others' standards.

The quality and quantity of our efforts faded after 2016, as we entered our mid-sixties. Health concerns mounted. Therein lies a tale.

If you want to try this life, whether on the lawn or patio or balcony, there are plenty of resources in print and online, or in the reminiscences of relatives, etc.

For those interested, here are the online folders of eleven years of photos of microfarming at Stony Run “Farm.” They are offered in case they contain any ideas worthy of emulation.

But remember: your mileage may vary. Ours often did.


2007-8 


https://goo.gl/photos/k6XNtk9pb8uaif5c8
https://goo.gl/photos/k6XNtk9pb8uaif5c8

2009


https://goo.gl/photos/8ZAPzqTd735XkEmk9
https://goo.gl/photos/8ZAPzqTd735XkEmk9

2010


https://photos.app.goo.gl/bziS1FNyibte1Fvq8
https://photos.app.goo.gl/bziS1FNyibte1Fvq8

2011


https://photos.app.goo.gl/yWW9iUxdKowYNCeX9
https://photos.app.goo.gl/yWW9iUxdKowYNCeX9

2012


https://photos.app.goo.gl/DKKMbi3goP5EuoDQ6
https://photos.app.goo.gl/DKKMbi3goP5EuoDQ6

2013


https://photos.app.goo.gl/4ZmWnYnZDMAuHHvR6
https://photos.app.goo.gl/4ZmWnYnZDMAuHHvR6

2014


https://photos.app.goo.gl/F5D71LneGWyVBzEd7
https://photos.app.goo.gl/F5D71LneGWyVBzEd7

2015
https://goo.gl/photos/6zaVGLeR9gR2wQH19
https://goo.gl/photos/6zaVGLeR9gR2wQH19

2016
https://photos.app.goo.gl/BKLMEPHsJ9hY1tnF8
https://photos.app.goo.gl/BKLMEPHsJ9hY1tnF8

2017


https://goo.gl/photos/E8YQod6V7xpv7GZL8
https://goo.gl/photos/E8YQod6V7xpv7GZL8

2018
https://photos.app.goo.gl/NkkeU3jQBidSkhBn6
https://photos.app.goo.gl/NkkeU3jQBidSkhBn6

2019
https://photos.app.goo.gl/tioMwtnrhRi7yZXx5
https://photos.app.goo.gl/tioMwtnrhRi7yZXx5

Monday, March 23, 2020

Brutal times

Us? Treading water. Bubbles on the stream.

We've inventoried the supplies and can stay put for some time. How much? Depends, huh?

Beloved stirs some beans

Risa sets up pea and bean trellises
 There's a shortage of dandelions this year for some reason but lots of nipplewort, deadnettle, cleavers, and English daisies. With some holdover beet leaves and such, I'm able to dry quite a bit of veg powder.


Daughter, a front line health worker, quarantined us weeks ago. She keeps us supplied with necessaries, from a distance. We Zoom sometimes. There's a lot of laughter, but it does have an edge to it.

No, that's paper towels. And they were already on hand.
I decided to re-start the lower garden, which I'd given up several years ago, due to "age." First, I rearranged the fences to keep the ducks out.

The fence ram is the best tool on the premises.
Got out the ancient gas mower, which we generally have tried to avoid using, and gave to the lower garden a severe haircut. Did the same to much of the rest of the place, putting all clippings on the lower garden.


Located and tested my dad's vintage electric cultivator, then showed it the job to be done. "Oh, no! not ... not plowing?" Yes. This once. Because I don't have enough materials to do a proper no-dig out there.


 Four days later, between the cultivator and the five-tined fork (for heavier sods), we have fifty by fifty feet ready to line off for potatoes and winter squash. It will have to sit under black plastic for two weeks, otherwise the bindweed and Queen-Anne's lace will come after me.


These methods are brutal, but these are brutal times.




She turned up the weeds without pity, spreading
their roots before the sun. Most of them died,
though a few tenacious grasses rolled over

when she was not looking, and sucked earth
till she found them skulking about, and banished them
to the heap with the egg shells and old tea leaves.

Returning to the scene of the massacre, she placed
a five tined fork before her, pointed toward
the earth's core. On its step she placed her boot's

sole, and drove its teeth home, tearing living soil.
She did this many times, and in her hearing,
the dark loam whispered in protest. But what

was she to do? One must eat, and the white seeds
in their packet were waiting for the sun.
She carried a blue denim bag at her side,

zippered it open, feeling about in its depths
like the housewife at the station platform
seeking her ticket for the last train--

Seizing her prize, she held it in a soiled palm,
reading the runes of inscription:
"Date of last frost"; "zone three," "days

to maturity." How many days now to her own
maturity? Not to be thought of. Her hand
trembled. Tearing the thin paper rind,

she tipped out contents: a shirtfront
of buttons. Five seeds to a hill she counted,
pinching their graves over them: three hills.

And on to other tasks. The rainmaker
whispered over hilled earth all
the zone's days to maturity, and the date

of first frost held true. Almost forgotten in the rush
of gathering in others: beans and corn, tomatoes--
she sought them last in October, the golden

fruits of that planting. Her other crops
talk to her; the Hubbards never do. (What are they
dreaming at, over there? She brings out the knife.)

Now it is March, she remembers having gathered
the silent, sulking Hubbards. How are they faring?
A look into the pantry reveals them,

dour and uncommunicative, all
huddled like bollards on the high shelf.
She chooses one to halve on the kitchen block.

Scooping out seeds to dry and roast later,
she bakes the halves till soft, slipping off skins
per Rombauer and Becker. "Dice them,

and in a mixing bowl add butter, brown sugar,
salt, ginger, and move the lot to the mixer,
remembering to add milk." With a bowl

of silent Hubbard thus richly dressed,
she goes to the living room, asking blessing
of the gods of the steel fork and the weeds,

the rainmaker, the packet of white seeds,
booted foot and blue denim bag
and the longtime summer sun, eating,

listening to a fugue by J. S. Bach.

Saturday, March 07, 2020

The not-so-hungry time

If I recall correctly (always the caveat with me nowadays), traditionally, this has been the time of year in the Northern latitudes for stored food to run out and new crops to not yet be available, so it was called the Hunger Gap or, where I grew up, The Hungry Time.

I've seldom found it so as there seem to be so many options, even in March. It's true my family has stored grains in better times and "put things by" as well, but here I'm talking about what is there outside, right now, at 44° North, that can be brought in and made use of, or even put by?

Our strong son has been here and cleaned out the barn, so the garden looks a bit spiffier than it did in January and February.


True, there's nothing doing in the strawberries, but there is still kohlrabi and kale from the fall plantings.


In the long bed by the entryway there is a bit more variety: yet more kale, elephant garlic, red onion, white onions, leeks, carrots, beets, and walking onions.

Solids -- beets, kohlrabi, carrots, stems of chard, garlic, leeks, the odd potato from volunteers and the like are chopped and put, in a bowl, inside the Dutch oven suspended from a chain above the wood stove top, and roasted rather slowly.

From top left: rinse water, dish water, tea water, lunch. Set oven on stove for High, on the lower hook for Medium, and the upper hook for Low (or, really, Warm).

Around the place we're finding young nettles, deadnettles, nipplewort, dandelion greens (the roots are good right now too), bittercress, dove's-foot geraniums, cleavers, English daisies and more. I take my time gathering as columbines are coming on early and are mixed in with everyone, and those we do not eat.


Sorry for the shaky cam image here -- we can expect more of this -- but here we have deadnettles, elephant garlic leaves, an early leek scape, and a dandelion.

Greens are chopped and added to the mix in the Dutch oven in the last little while -- enough to darken them up a bit, and we call it done when it seems to us done.

Surprisingly, or not so surprisingly, there's enough heat in the sun already that we have been putting excess forage greens in the little solar dehydrator. When they are at 10 percent or less of water content, we dry blend and store as powder, and this is used a pinch at a time on everything -- as tea, as a condiment/seasoning, or soup or bread ingredient.


You'd maybe be amazed at the things that can go into the foliage powder. I do include lavender, thyme, oregano, rosemary, sage, dill, wild garlic, mulberry leaves, mallow, plantain, dock, chicory, cats-ears (false dandelion), linden leaves, maple bracts, pussy willow leaves. I even include a fabulous plant, much loved by gardeners for composting or making compost tea, that I'll not name here -- very high in protein and minerals -- the older variety of which can still be grown from seed and is low in that alkaloid that has given the plant a bad name since my day. My liver is old enough not to care. Your mileage may vary.

The trick is to get to know what grows through the winter, and also the wild edibles that grow, where you are (local example here); when they are best to use, and so on, along with being able to spot the no-no's. There is no poison oak in my salad, for example.

Many of the things I'm using can be found in vacant lots or alleyways in many of our cities. Added to that stored rice, they can be a bit of a lifesaver, should one find oneself in a long lockdown. While waiting for the authorities to figure out what to do with us, we can play cards, read and sing to one another, and remember that "the last wish of good food is to be eaten" ... in, hopefully, may it be, a not-so-hungry time.

:::

Sometimes we pull up the sprouts of chugaya flowers, gather peach moss, pull up rice bran, or pick Japanese parsley. Sometimes walking in the fields at the foot of the mountain we may also glean heads of grain. If the weather is nice, we may climb to the summit of the mountain and look out over Kobatayama ... 
--Hojoki, by Chomei