Hi Everyone.
Welcome to Scrap Kitchen, the podcast/newsletter where I start a farm while managing a farm (while thinking about farms all the time). And then I tell you about it.
I'm not doing this alone, I'm doing this with my partner. With a farm team and supportive family and friends and boss/mentor. It's not just me. I needed to state that straight up.
This episode is the 10th, I wanted to call it April Rains. For the people listening, I hope that you can hear the bird song out my window. Weather-wise it's actually super muggy, not refreshing and rainy. It got to like 28°C over the past day or so, yet it's like overcast and somewhat sticky.
These kinds of conditions make me think about a book that I read once called Friend of the Earth. Basically, a man keeping a millionaire’s menagerie of animals alive during like the climate apocalypse. Honestly, wasn't the best book but T. C. Boyle’s descriptions of wet, damp, yellow/grey/brown weather feel spot on. Sometimes when the weather feels like this I get all tangled in what’s to come.
Ok, actually looking down, I’m currently wearing brown trousers and a yellow top so that completely isn't helping
Weather chat aside (but I am a farmer so what did you expect), it’s generally quite nice out. Spring has properly sprung here in Michigan. There are lilacs just about to pop on the trees. The magnolias are finishing up flowering. Redbud trees are budding everywhere (how very apt, but not very red).
On the farm, a lot of brush was cleared and a little patch of garlic mustard was kindly left behind. This is with the intention of doing a weed walk next week; to show anyone who visits the farm what weeds they can eat (Dandelion, Stinging Nettles, Garlic Mustard, Mullein, Dead Nettles, Chickweed, Burdock and more).
So I'm very excited about that.
In other news, I'm getting a couple of poems published, or they have already been published, in Moonday Mag and the Queer Trans Magic Zine.
That's it on personal news.
I didn't do one of these Scrap Kitchens last week because we worked all day last Sunday at a Farm and Garden event the library put on (in honour of Earth Day). My beloved and I set up a little stand, promoted the farm’s CSA program and proffered Turnip slices to willing attendees. Because of this we got to witness several people try turnips for the first time and several people changed their minds about turnips before our very eyes. Whether or not they were faking it, who knows. But Hakurei Turnips are amazing. Known for altering opinions.
The event got me thinking about why we do this. Why do we brave weird weather? Why we keep lifting, carrying, bending, building?
Sure, some of it is watching people try a vegetable for the first time. But another big part is hearing a story or a recipe, a yarn about how someone’s family cooked vegetables. The new dawn of recognition as they spot a long-forgotten ingredient at the farmstand. Something entangled in their childhood. So then they tell you just how their mother made it. That’s a pretty good reason to me.
Another great one is seeing the transformation, especially in the farm team. In the team members who have returned this year, how much more confident they are, how much more questioning, how much faster at planting lettuce. It’s amazing to get to witness. They end up asking, why do we do it this way? I've been reading this book. Why do we do this? Why does this person do that? I truly appreciate how much effort they're putting into learning.
The main reason why we do, why we want to do this, is to feed people. Properly.
Our food system is pretty broken. If you're not part of the solution then you're part of the problem. In a less guilt-riddled sense, the work is wildly rewarding. To change a piece of land. To provide for the community you are within. To tie yourself to it in a tangible way (quite literally feeding people). That is rewarding in and of itself.
Not only that but localising yourself, opens you up to really learn an area. When you see the food that it grows every day, the work that’s gone in.
Yeah, just a lot of gratitudes innit.
Current Farm Update
On Friday, we planted over 1.5k plants. Mostly Kale, Chard, Collards and Cabbages.
We had to wait until Friday to plant because there was a big harsh frost on Wednesday night and then a baby frost (it only just got below 0°C) on Thursday evening. Yet now, it’s 10°C at night. Climate Change! Ok, I promise, no more weather.
Not only did we plant all our full-season Brassicas on Friday we also potted up (transplanted little seedlings into bigger pots) 400 plants! Every stage of plants got shunted along to the next stage. Small ones into bigger pots, bigger ones into the great outdoors. Now all our Peppers, Aubergines and Tomatoes have enough soil to last until they are planted for good. They already look greener for it.
In less than one week our CSA begins. In just five short days, customers will descend on the farm for their first pickup of the season’s vegetables. Whether we are ready, or not.
Truthfully I think we're pretty set for having enough vegetables and enough variety. But still, the radishes are not doing well...We were hoping to include some in our first share.
These are the problems one faces with farming.
My radishes are doing shit. The climate's losing its mind. The usual.
In terms of the future farm, there's not much to report. It has been a pretty hectic couple of weeks. We technically had one day off in that time. So rest is the number one order of business.
But my partner and I have found out about $5 Mimosas at a local bakery and have made a plan for tomorrow. Our schedule has now switched to Wednesday to Sunday (to allow us to have the farmstand open all weekend). Which means a lot more time for weekday Mimosas. But also it should give us time to work a bit more on our plan. Especially this week when we have a long weekend now which is wonderful and necessary.
Oh, how could I forget? The asparagus is popping!
For anyone who hasn't seen how asparagus grows, it looks fake but it is not only delicious but real. Once it comes in (grow up, technically), we will be picking asparagus for two hours every morning for the next month or so. Personally, I am very excited for it to be popping up and yet it also feels like gearing up for a marathon. The season is really underway. Rest while you can, and all that.
Alright, that's pretty much it.
I hope y’all have a wonderful week
See you on the flip side.
M
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If you missed the last update, read it here.
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