On my way to the farm every morning, I slow down as I pass Fleetwood Farm to see if I can pick out Sam, the Maremma on duty, from the rams and ewes he guards day and night. I usually can’t, but I’m hopeful that one of these days I’ll spot him and then – like riding a bicycle – will be able to spot the dog(s) in a herd anywhere.
Last week, I volunteered to take some leftover produce to the mulefoot hogs so that I could spend a little time with the new lambs and Sam. Walt Feasel was there, working with a border collie in one of the fields, but took a break to introduce me to the new crop of babies, chat about his operation, and even sent me home with sausage that my taste testers ranked above all others. Seriously. Two out of two meatatarians said it was the best sausage they have ever had.
Here are five reasons to love, support and purchase from this farm:
5. Sam. Fierce when he should be. Friendly when you’ve earned his trust. Once you win him over, he squeezes between your legs, lifts you up, and nuzzles into your heart very quickly.
4. Diversified livestock. This handsome Bourbon Red tom waddles around with New Hampshire and Plymouth Rock chickens.
3. The close-knit herd. Seeing them moving around the pasture together will makes you all warm and woolly inside.
Willowsford Farm is now hiring full-time farm crew members for the 2013 season.
Farm Crew is a paid, hourly position. Crew is involved in all aspects of farm production: planting, cultivating, mulching, harvesting, washing and distributing produce, and caring for laying hens.
Work Experience/Skills Desired: One full season on a vegetable farm, or similar experience. Other demonstrated skills or work ethic are considered.
Farm work is physically demanding and we work in all conditions: cold and wet and hot and humid. A commitment to working hard, having fun, and getting the job done and done correctly required.
Educational opportunities: This is not an internship, but there is a lot to learn here for the interested crew member. Willowsford Farm is also a member of Chesapeake CRAFT, a series of farm tours, workshops, and potlucks – a lot of fun and an excellent opportunity to see how other farms do sustainable agriculture.
These are paid positions, $10/hour. Housing is available. The farm crew season is April – end of October.
Please submit resume and statement of interest to email@example.com or through our posting on Good Food Jobs.
The Amazon.com summary of Pollan’s Cooked reveals that the book will explore the four classical elements of food and cooking – fire, water, air and earth – seemingly in the deep, co-evolutionary style of The Botany of Desire. Pollan dedicates sections of the book and of himself to understanding the human relationship and dependence on the “primal magic” of fire, the “art of braising,” the transformation of grain and water into bread via air, and the genius of fermentation. All of which encourage we readers and food system reformers to continue our quest to bring our meals back to the basics.
“…Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.” – Amazon description
While I hope each year welcomes a little more kitchen and cooking time into my personal food journey, the heart of my education and energy takes place on the farm. Lucky for me and all my fellow farmer friends, Forrest Pritchard, author of Gaining Ground and pioneering farmer at Smith Meadows Farm in Berryville, Virginia, captures the spirit of those experiences and lessons in his blog posts and speaking engagements. Just this weekend, he ignited applause from an audience of farmers at the Future Harvest conference with a pivotal comment during the panel discussion “Down a New Path – Stories of Change and Transition.”
“We could be considered niche farmers… Or we could be considered early adapters in a new paradigm.” – Forrest Pritchard
September is full of farm-focused-fun. Here are a few local ones we’ll likely attend and are proud to promote:
Pressure Canning Class Prince George’s County Extension Office: Friday September 14th 9:00 a.m. – 12:00 p.m. The class will teach up-to-date techniques and safety procedures (USDA approved) for canning low acid foods such as meats and vegetables. Pre-registration required. Tickets are $35 per person and fee includes a copy of “So Easy to Preserve” as well as handouts and materials for a hands-on activity. For more information please contact Norma Fitzhugh at 301.868.8784.
Baltimore City Farm Alliance 2nd Annual Urban Farm and Food Fair: Saturday September 15th 2:00 p.m. – 5:00 p.m. There will be lots of local farms and farmers swapping stories, planting and other activities for kids, and beekeeping demos. More details here.
Herbal Medicine Making and Body Care at Centro Ashé Farm: Sunday September 16th 10:00 a.m. – 4:00 p.m. This introductory class will be a hands on day including herbal plant walk around the farm, tincture making as well as a medicine making rotation including ear ache oil, tea formulas, herbal salves, and dream pillows. Each student will leave with their own tincture, salve, tea formula, dream pillow, and ear ache oil, an incredible beginning to an herbal medicine kit! The course will also go through folk medicine making techniques and students will have an opportunity to get hands on harvesting and creating their own medicine! (Reservations required and course cost is $55)
Farm to Chef Maryland: Monday September 24th at The American Visionary Art Museum. A local culinary competition that benefits ‘Days of Taste.’ 30 Chefs pair with 30 Farms to create amazing dishes for guests to enjoy! ‘Days of Taste’ is an interactive program for fourth and fifth grade students that helps build a food and nutrition vocabulary. (Tickets required. $90 in advance, $100 day of.)
Did we miss any? If so, please email information about your event to: firstname.lastname@example.org
Here in Plant Hardiness Zone 7a, many of us are enjoying our first tomato harvest of the season and keeping a careful eye on the squash and zucchini in order to scoop it into the kitchen before it gets too big and loses that sweetness. Here are a few pics from the past couple of weeks of farm and garden fun that we hope will inspire our readers to head to their local farm market this week!