Man, just when we had March figured out, it turns around and throws us for a loop. It’s brought us 75 degree days and 30 degree days all in one week. It’s brought us life and death, great opportunities and horrible mistakes. Basically, March just doesn’t give a fuck. Have you ever had one of those days or weekends where you look back on it and you have no idea what happened or what you did? Even though you actually were productive with your time? But for the life of you, you can’t recall what really happened? That’s what the entire month of March has been like. In addition to all of March’s shenanigans, our schedule has been incredibly hectic. Dave and the boys have been going up to Iowa, we have lots of construction/projects going on, and I have a house that is in the perpetual state of what seems to be a tornado disaster zone. Plus, we’re running low on our overwintered savings so money is real tight. So basically… Goodbye March! It’s been real weird. We’re ready for April.
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.
Where did the year go? Seriously. Someone please tell me what happened to 2014. This has honestly been the most amazing year for us, personally and business..ly. (What?) And now it’s time to look ahead! I have no idea what 2015 has in store for us, but we’re going to keep going with this great momentum and set the bar higher for ourselves. This New Years I’m taking a cue from Jack Spirko who is the creator of the website 13 Skills. The idea of this website was to inspire members to learn 13 new skills in 2013 to strengthen their self-reliance or self-confidence. For 2015, we’re selecting fifteen skills that we would like to accomplish either personally or through our farm.
A few weeks ago I professed my love of persimmons and made homemade persimmon vinegar and vodka infusions. Well, since then I’ve been saving up all the persimmons that I’ve harvested and put them in the freezer. This past weekend, I defrosted them to find a gooey, sticky glob of persimmon mess. But that’s not a bad thing, in fact it’s perfect for making persimmon purÃ©e, the basis of basically all persimmon based recipes. Muffins, cupcakes, jam, butter and homemade persimmon ice cream!
You guys, it’s been way too long since we’ve posted anything decent. Our bad, dudes. Frankly, I’m ashamed and a little sad. But we have a good reason why we haven’t had time to chat. You see, every year the month of May is when we basically disappear off the face of the Earth and continuously work long, grueling hours trying to get the garden in and summer projects completed or started. And we also begin a strict farm workout regimen of dirt and sweat. We’re looking like bronzed lobster “after examples” in medical weight loss ads. It’s great. (PS I will never, ever convince myself in January that I should join a gym. That would be silly.) It’s like the entire month of May becomes farmer hell week. So here’s what we were up to during our month of May.
Spring is springing around here! I can always tell when spring is right around the corner here at the farm. Not because of the awesome temperature increases, although I am loving these 60 degree days. But because everything starts buzzing (and chirping!) around here. I went out this week to take some pictures of the first signs of spring around the farm!
This is perhaps the most exciting announcement that we have ever made and we feel so privileged to be able to do so. I’m getting all verklempt just thinking about it! Last week, our super homie, chef buddy Joshua Galliano at The Libertine restaurant in St. Louis (who is the mother fuckin’ man!) gave us a call to see if we’d like to pair up for a collaborative dinner. But not just any dinner, my friends! We’re proud to announce that we have been selected to participate in the 2014 tour of Outstanding in the Field!
Last year we showed you how to tap maple trees and how to collect that sap and make homemade maple syrup. This year we’re stepping up our game! More trees. More taps. More sap. More fire. More syrup! Last year we did about 12 taps, but to make the most out of our short sugaring season this year, we added on a bit… just a bit. Like, added on 100 or so more taps. We started searching online for new taps and decided on two styles and compare the two. Here’s our comparison of two different maple taps (also known as spiles), and a guide of what to look for when buying maple tapping equipment!
Oh man, what a year it’s been for Such and Such Farm! It’s been a year of firsts for us; our first full size garden, our first sales, our first restaurant clients, our first broody momma and baby chicks, our first goats and more! We’ve been extremely blessed this year and extremely busy! We want to say thank you for everyone that has followed us along the way. We have a lot of be thankful for and a lot to look forward to this coming year. As we look back on our first year, we can’t believe how far we’ve come and remember why we started farming in the first place. To live sustainably and self sufficient, to grow amazing food, raise happy animals and to ultimately live a happy and fulfilled life.
There’s no place that I would rather be than at the farm during fall. The air is cold and crisp and it almost reminds me of ocean air. It’s a fresh, rejuvenating air scented with baked pumpkins, cinnamon coffee and freshly cut firewood. The leaves are changing and creating a beautiful contrast with the overcast clouds. While Dave and I were working in the greenhouse one day, we noticed the looming clouds coming from west and the sun hanging in the clouds to the east. I quickly grabbed my camera to capture the moments and some other shots of the farm during fall.