Last year we were honored to be asked to host an Outstanding in the Field farm dinner! And now we’re thrilled to announce that we will be hosting our second farm dinner this fall! AND we’ll be working with chef Joshua Galliano of The Libertine! We love everyone at the Libertine and can’t wait to collaborate with this during this growing season. On October 11th, we’ll be opening up our farm once again to the wonderful crew of Outstanding in the Field and enthusiastic diners. But more than the food (which is excellent), more than the service (which is above and beyond), this event is all about the diners and community around the table. We can’t wait to see familiar faces and meet new ones! But first, to get you excited, here’s some more information about Outstanding in the Field and our farm dinner last year.
Alright friends, this is part two in our guide to incubating and hatching out your own eggs. Earlier we talked about collecting eggs for hatching and choosing your incubator. Now that you have your hatching eggs patiently waiting on standby, and your incubator cleaned and ready to go.. just sitting there, watching you. Whispering to you as you walk by. Taunting you. Begging to be plugged in, allowing you to bask in the soft glow of a dimly lit lightbulb. It’s time, kemosabe. Time to warm up that incubator and anxiously wait three weeks for a tiny crack in an egg. Part two in our beginner’s guide to incubating and hatching eggs is all about setting up your incubator, setting the eggs and things to do to help you pass the time so you don’t drive yourself crazy staring at a glowing styrofoam box.
Every year we try to improve our maple syrup operation. Last year we increased our taps from 30 to over 100 and built our own maple syrup pan. This year we’re increasing our taps from 100+ to 200 and building a new maple syrup evaporator (or cooker). The way we’re cooking off our maple sap right now works just fine but is rather inefficient. Our basic set-up is this: maple syrup pan on top of two metal saw horses inside of our fire pit with sheets of metal leaned up against the sides to try to keep heat in. It’s a super primitive way of cooking maple syrup.. like we’re some sort of animals! We’re losing a lot of heat through the metal sheeting and therefore going through a lot of wood in the process. And we’re also losing a lot of time. It’s all fine and dandy during the day but as soon as the sun goes down, Dave and I end up taking shifts throughout the night to tend to the fire and sap. Usually one of us ends up sitting down by the fire at 2am listening to the coyotes and owls and getting so delusionally tired that we start communicating with them. So… we had to make a more efficient maple syrup cooker this year.
There comes a time in every farmer/homesteader’s lives where you fall victim to peer pressure and you break down and buy an incubator so that you can hatch your own chickens. It’s ok, you made the right decision. Hatching out your own eggs is the funnest! Hatching out your own eggs and watching that first baby chick pip through the shell is truly a farming/homesteading miracle. The first time can be intimidating, but don’t be nervous! I’m here to hold your hand through it. We’ll get through it together, and then you’ll be hooked. Here’s the first installment of our beginner’s guide to incubating eggs and hatching out your own baby chicks!