One of the many things I like about my new job at Nature Nurture Farmacy is the generosity of time off. After a hectic couple months, it was lovely to look forward to the office being closed for a week and the chance to slow down and regroup. Yes, I have a long list of farm and other tasks that should be completed. But none are so urgent that Bryon and I couldn’t take a long drive for dim sum and donuts yesterday without feeling guilty. And this morning, looking out on the return of “Christmas Lake,” it seems the perfect time to think back over the past year.
We moved to the Boistfort Valley in 2019, but 2022 marked our third full year on the farm, and perhaps our busiest to date. The beginning of the year brought about a panic in our pig adventure when two of the three contracted pneumonia. Luckily, Bryon handled it well, and our March butchering date went as smoothly as hoped. We have been enjoying bacon, hams, ribs, sausage, and more this year. Bryon even had the hides tanned. (We have two for sale if anyone’s interested!) I later met up with our friend Galilee for a lesson in rendering pig fat. As we stood in her cozy kitchen ladling liquid into jars, I was wrapped in warmth and the satisfaction of learning a new skill and using as much of the animal as possible.
An assortment of pork and lamb lard
Our second foray into mammals came in summer in the shape of two sheep. Again, Bryon managed most of that process, including the butchering. Another freezer filled with legs, shoulders, sausage, and other cuts that have graced our plates and bellies this year.
Adding quail to our bird flock was a new adventure. We ordered one batch from a hatchery, then later bought some locally to add to our Quail Condo. We sell most of their eggs but eat some ourselves at times, mainly on tacos, chili, and pizza. One thing about quail is that the males can be overly aggressive while mating, so we only need a couple boys around. A few months ago, Bryon harvested some of the extra males for delicate but delicious meal. (At this very moment, 24 quail eggs are nestled warmly in an incubator. )
And of course, the veggies. While I still have more to learn, I can’t help but smile when I think of all we grew, almost everything from seed. With some help from Bryon prepping the soil and irrigation, and my mom helping transplant and seed during her visit, I was able to grow baskets and buckets full of tomatoes, eggplant, peppers, squash, and cucumbers. More pumpkins than last year. Lots of beans and almost enough peas. Lettuce and kale, until loose chickens, ducks, and turkeys descended. I finally grew cabbage to fruition. A fair amount of onions and potatoes. Corn. One watermelon. Carrots and for the first time—parsnips. Garlic. Herbs. All the delicious things. Not as many berries, but we have a hookup across the street, so that’s okay.
Another delicious farm meal: cherry tomato salad, basil pesto penne, and a seared pork chop with tomato jam
One highlight of the year was our appreciation dinner in September. We shared a meal with farm friends where almost everything was grown here at Star & Sparrow, including a love for the land. It was such a wonderful experience, I decided to donate something on a smaller scale for next spring or summer to the farmers market holiday auction.
When we didn’t get a grant from the state as hoped, we said we’d downsize rather than expand. This work doesn’t pay much, and it’s a lot for two people…especially since I’ll be away from home much more with my job. But last night I was looking at seed catalogs and now have a long list I want to buy. My eyes are definitely bigger than our grow area, but there are so many interesting veggies and flowers and herbs out there!
Whatever ends up happening in 2023, I am proud of what we accomplished this year. In the face of crazy weather, personal battles, financial burdens and more…we provided ourselves and others with delicious, healthy food. Organically grown veggies, humanely raised meat, and some say the best eggs around. ;)
