Some Pictures of Spring!

Tom Erick­son mod­el­ing our new bee suit with accessories
our geor­gian fire gar­lic start­ing to sprout 
the ducks enjoy­ing fresh green grass
the good news: our ducks have start­ing lay­ing eggs
the bad news: they’ve been lay­ing them in the pond
prepar­ing beds to plant sug­ar snap and snow peas 
fenc­ing in a wood­land pas­ture in antic­i­pa­tion of our new breed sow com­ing home!
fix­ing up the garage
orga­niz­ing the garage (very VERY excit­ing)! There’s noth­ing like spring cleaning…
Egg­plant and toma­to seedlings enjoy­ing the indoor light table

Spring and our new CSA room!

Well, it seems as if Win­ter is over and it’s officially…Summer? At least I got to see one snow storm before it became 80 degrees…

The sheep are def­i­nite­ly hap­pi­er, they’ve start­ed ignor­ing their hay in favor of the green shoots that are sprout­ing up through­out their pas­ture. I’ve been watch­ing them close­ly to see if their bel­lies are round­ing out with lit­tle lambs, and I believe that they are. They also seem to be laz­ing through­out the pas­ture more, but that might just be because they’re hap­py for warmth and sun to lay in.
Lambs aren’t the only babies that we’re get­ting ready for. I just placed an order for 75 free­dom ranger chicks, which were our favorite broil­er chicks from last year, so those should be arriv­ing mid-April. Also, arriv­ing mid-April is our new sow who we’re going to pick up from Sug­ar Moun­tain Farm in Ver­mont. She will already have been bred, and should have piglets with­in a cou­ple weeks of arriv­ing. We also recent­ly decid­ed to start two bee­hives by the gar­den, which is very excit­ing. We’ve only learned a lit­tle bit about bees, but we can already tell that they’re going to be fas­ci­nat­ing to raise, not to men­tion how excit­ing it’s going to be to have our own hon­ey or how help­ful they’re going to be in the gar­den. They should arrive in ear­ly May, around the same time as the lambs.

And don’t for­get about these babies…

onions, leeks, cab­bage, broc­coli, swiss chard, beets and more!
After weeks of wad­ing through spread­sheets we final­ly have a full plant­i­ng sched­ule for the sea­son, just in time to start plant­i­ng! With tem­per­a­tures in the 80s this week, keep­ing these lit­tle guys at the right tem­per­a­ture has been dif­fi­cult. The green­house has been sky­rock­et­ing past 100 degrees dai­ly so we’ve had to keep the flats out­side. Although it’s hard to com­plain about beau­ti­ful days and sun, this unsea­son­able weath­er makes us, as new farm­ers, pret­ty ner­vous. What’s next? Snow­storms in June?

Mean­while, we’ve been work­ing on our new CSA pick-up room in the barn. One of the rooms on the back right-hand cor­ner of the far­m’s beau­ti­ful 1800s barn was (extreme­ly kind­ly and effi­cient­ly) cleaned out for us, and we got right down to work cut­ting a door to the garage (aka our tool stor­age and veg­etable clean­ing sta­tion) into our new farm store!

…and After
Then scrap­ing and sanding
And final­ly painting!
Now that the paint­ing is done, we can start orga­niz­ing! Hap­py Spring every­one! It’s time to get back to work!

February 22nd

Black Brook Farm Grow­ers 2012 CSA has been filled! We’re all get­ting real­ly excit­ed for this year, and we’ve all got a lot to do to get ready. Our seeds have all arrived and we’re going to start plant­i­ng this week. My mom has been brave­ly tack­ling a fresh set of spread­sheets (in order to set up our plant­i­ng and har­vest­ing sched­ules), Dave and I are work­ing on a new web­site that we’re hop­ing launch­ing this year and we’re talk­ing about clean­ing out a sec­tion of the barn for our new CSA pick up spot. 

The sheep are all doing well and are (hope­ful­ly) preg­nant. We start­ed trim­ming their feet this week, which requires catch­ing them and flip­ping them, not the eas­i­est feat, espe­cial­ly when they’re as large as this one:
Lau­rel: the sweet­est sheep in the world
Carlisle Grows Green the new Carlisle School gar­den­ing and com­post­ing pro­gram has been nice enough to give us their com­post. Yes­ter­day Dave and I shov­eled it into the hoop house, where the warmth will hope­ful­ly speed up it’s progress.
That’s all for now! Pic­tures of our first lit­tle seedlings com­ing soon
…and just for fun. Last Feb­ru­ary 22nd:

Hasso Explains Eco-ganic vs. Organic and More!

Has­so Ewing (lead grow­er at BBFg):

It is hard to believe it’s the mid­dle of August and this is the first time I have con­tributed to
this blog! The gar­den is at it peak, the pigs are joy­ful­ly chomp­ing on a new field of Sudan
grass, chick­ens are fat­ten­ing up, while oth­ers con­tin­ue to lay faith­ful­ly. The mid­dle of the
sum­mer, the point at which we are draw­ing the most from the earth by grow­ing plants
and animals.

This piece of land we have come to farm has been very pro­duc­tive. Partly
because it abuts a wet mead­ow and because it’s aspect is south­east. It hadn’t been
farmed for more than 20 years and even then it was like­ly just ani­mals, not vegetables.
It’s deep and organ­ic in nature, lots of decom­pos­ing plant mate­r­i­al, as opposed to
min­er­al (rocky or sandy) soils. It holds water like a sponge , con­se­quent­ly we haven’t
had to rely on irri­ga­tion, thus far.

Our prox­im­i­ty to the wet­land brings in insects, drag­on­flies and but­ter­flies. Our
toma­to trel­lis may not have been strong enough to han­dle the weight of the many large
fruits, but the trel­lis did sup­port the land­ing site for many fledg­ling barn swal­low clutches
out on their first flight. Blue­birds, too, used the wood­en posts to hunt for ear­ly spring

The elec­tric fence that sur­rounds both the veg­etable patch­es, the pigs and the meat
chick­ens pro­tects our charges from ani­mals that would also like a local source of fresh
organ­i­cal­ly grown food. Dave did his home­work on the best fence plan for our site. Our
fences aren’t high (2 ½’) but they were bait­ed with peanut but­ter. Appar­ent­ly, most
ani­mals like peanut but­ter and will go for the PB before they jump in for the ani­mals or
vege. But when they lick the PB on the foil, hang­ing over the elec­tric fence, they get a
shock­ing response! Hap­pens once, they don’t come near again and what’s more, they
tell their fam­i­ly and friends. So, we have been lucky, again… thus far.

We have exper­i­ment­ed with walk­way man­age­ment to lessen weed pres­sure and
increase soil fer­til­i­ty. Some rows are card­board from the bike shop (nice big pieces) with
old hay from Con­cord DWP projects on top. We plant­ed white clover in oth­ers and then
mowed when weeds were top­ping the clover. That gives clover the advan­tage and it
takes over. We brought in com­post for seed­ing and trans­plant­i­ng in the rows from a local
farm and amend­ments (rock dust, myc­or­rhizal organ­isms and sea­weed mix­es) from
away. We decid­ed to use some plas­tic as mulch in the rows, as much as I hat­ed to. The
area clos­est to the wet­land would have been weed hell if it were not for black plastic
mulch. That’s under the toma­toes, egg­plants, pep­pers and squash. They love the extra
heat and mois­ture reten­tion plas­tic offers. We also use row cov­er, which is spun plastic.
That pro­tects our plants from pests with­out using pesticides.

We are grow­ing our plants and ani­mals organ­i­cal­ly and, if we choose, could get
organ­ic cer­ti­fi­ca­tion pret­ty quick­ly, I imag­ine. Gen­er­al­ly, you have to tran­si­tion over a
peri­od of 3 years to organ­ic because the land has to be cleansed. But since this land
hasn’t been farmed for so long we could prove it’s clean enough.

Organ­ic, nat­ur­al, and eco-gan­ic would describe our farm. Organ­ic, because we
don’t use any chem­i­cal­ly (man-made) fer­til­iz­ers, her­bi­cides or pes­ti­cides and we follow
nation­al organ­ic stan­dards, but are not ‘cer­ti­fied organic’.

There is ‘cer­ti­fied nat­ur­al’ being used now in the US. It has been around for a
while in oth­er coun­tries but now some Amer­i­can farm­ers are using nat­ur­al cer­ti­fi­ca­tion in
response to organ­ic cer­ti­fi­ca­tion. Organ­ic cer­ti­fi­ca­tion poli­cies are very dif­fi­cult for the

small farm to adhere to. They are lengthy, expen­sive and the record keeping
require­ments are over the top. Nat­ur­al cer­ti­fi­ca­tion has a $75 annu­al fee, has far less
unnec­es­sary report­ing and uses peer review to over­see stan­dards. This review process
is a nice aspect because it is bring­ing local farm­ers together.

Then there is eco-gan­ic. Eco-gan­ic is defined by Potomac Veg­etable Farm as a
process by which a farm main­tains rich organ­ic soils, full of ben­e­fi­cial microbes, to
pro­vide the crops with suf­fi­cient nutri­ents and a healthy envi­ron­ment. The farm can’t use
any syn­thet­ic fer­til­iz­ers or pes­ti­cides, they rotate crops, grow many dif­fer­ent kinds of
crops, and use time­ly and appro­pri­ate prac­tices to try to min­i­mize insect and disease
dam­age. The idea is to man­age the soil and cul­ti­vate the crops in ways that will allow
the land to con­tin­ue to be pro­duc­tive now and into the future. I actu­al­ly like this label the
best. It’s about the mind blow­ing inter­ac­tion of so many parts (soils, insects and animals,
water, sun) com­ing togeth­er and under­tak­ing a amaz­ing cycle of growth, death,
decom­po­si­tion and regrowth and, we as par­tic­i­pants, help per­pet­u­ate that cycle into the

All three of us (Gal­lagher, Dave and myself) have been com­mit­ted to maintaining
the health­i­est envi­ron­ment for our prod­ucts, whether they be plant or ani­mal. We want to
eat respon­si­bly grown food, food that is high in nutri­ents and free of damaging
chem­i­cals. Black Brook Farm Grow­ers may not have the organ­ic stamp of approval from
big busi­ness, but we are bring­ing to mar­ket prod­ucts that are as good or bet­ter for our
cus­tomers than what they buy from most oth­er cur­rent­ly avail­able food sources.

Now, in the full bel­ly of August, we change much of our focus from plant­i­ng to
har­vest­ing and stor­ing. Growth has peaked and days short­en. We will har­vest the food
from our plants and ani­mals and return to the earth that which we don’t use., help­ing to
replen­ish what we have taken.

And, if time allows (I am on vaca­tion today), I will write again about our adventure
into farm­ing on a small scale bio­di­verse farm in New England

First CSA Pick-Up and Some Summertime Thoughts

It’s August! 

These last cou­ple of weeks have been so fun! Watch­ing the plants we’ve been labor­ing over since ear­ly Spring final­ly begin to ripen into beau­ti­ful red toma­toes, yel­low pep­pers and pur­ple egg­plants, or curl up into lit­tle cab­bage heads, or length­en into zuc­chi­nis, has been incred­i­bly satisfying. 

Our first CSA pick-up is tomor­row. Yes­ter­day we cleaned up our work area to cre­ate a nice space for our mem­bers to come get their shares and today we will begin to col­lect veg­eta­bles. And we have much to offer!
The farm share this week will have:

      Mixed let­tuce greens
      Egg­plant (large share only)
      Red and White Russ­ian Kale
      Cher­ry tomatoes
      Baby sum­mer squash
      Fresh basil
      Super red cabbage

Inside a sun­burst pat­ty pan squash plant
Sun­gold cher­ry tomatoes 
Our basil patch

With August has also arrived a host of new con­sid­er­a­tions and prob­lems to solve. These last cou­ple of weeks I have start­ed seed­ing the fall crops: stor­age cab­bages, hearty win­ter­bor kale, onions, lots of beets, asian greens and let­tuces. Despite our irri­ga­tion sys­tem, we were hav­ing a hard time get­ting enough water on our seeds in the field, so I seed­ed a lot of our new crops in flats. Soon we’ll have a bunch of trans­plant­i­ng to do. 

Our let­tuces have been bolt­ing quick­ly in the heat, and some of the heads have become so bit­ter I’ve had a hard time even get­ting the chick­ens to eat them! It’s mad­den­ing to see crops get wast­ed in the field due to poor plan­ning and tim­ing. Next year, I have vowed to been more dili­gent about plant­i­ng suc­ces­sion crops con­sis­tent­ly, and in small­er batch­es. I’m pret­ty sure a lot of my Feb­ru­ary and March 2012 will be spent design­ing spreadsheets. 

Our per­son­al lists of equip­ment we want for next sea­son grow steadi­ly longer, and a seed­er is def­i­nite­ly at the top of mine. There’s a lot to be said for doing things by hand, expe­ri­ences like kneel­ing among the beds plac­ing beet seeds one by one in rows has forced me to real­ly under­stand and appre­ci­ate every part of the grow­ing process. I can, for exam­ple, imme­di­ate­ly iden­ti­fy a beet seed vs a kale seed vs a let­tuce seed (frus­trat­ing­ly tiny!). At the same time, if small scale organ­ic gar­den­ers had any time to write songs, I’m pret­ty sure most of them would be odes to well designed tools. 

We also are think­ing about con­struct­ing a hoop house this fall, to help us extend our sea­son and give us more space to start seedlings. This deci­sion in turn begets new deci­sions: How should we build it? Where should we build it? How big should it be? Where to get the mon­ey? We’ve been con­sid­er­ing dif­fer­ent grant and fund-rais­ing options but each comes with it’s own set of prob­lems (and paperwork). 

Our egg pro­duc­tion has slow­ly been dwin­dling, as many of our lay­er hens grow too old to pro­duce con­sis­tent­ly. Tomor­row morn­ing we are plan­ning on culling our flock, aka killing the hens that are no longer pro­duc­ing enough to jus­ti­fy feed­ing them. Instead, they will feed us now (every­thing feeds some­thing around here). As our old flock decreas­es, how­ev­er, our thoughts turn to next year. Lay­ing hens can take between 4 to 6 months to start pro­duc­ing eggs, and we want to make sure that we have lots of eggs for the begin­ning of next sea­son in order to sup­ply the increas­ing demand. We need to fig­ure out how many we should get, and where we are going to raise them and keep them over the win­ter. The hoop house would also be a good place to keep chick­ens after it gets to cold out­side to house them in tractors. 

So as our hands do Sum­mer’s work, thin­ning, seed­ing, weed­ing and har­vest­ing, our minds are two or three or five months in the future, build­ing hoop hous­es and design­ing suc­ces­sion plant­i­ng spreadsheets.

Pop­ping a warm just-picked sun­gold cher­ry toma­to into my mouth, how­ev­er, there’s no deny­ing it’s def­i­nite­ly August. And we’re doing our best to enjoy every minute of it.

Black Brook Farm Grow­ers lunch

New Roadside Stand

Well, it’s hap­pened, we final­ly have more pro­duce than we know what to do with.

The Carlisle farmer’s mar­ket has been real­ly fun, and it’s been great talk­ing to oth­er ven­dors and cus­tomers, but we real­ized pret­ty quick­ly that we had more sup­ply than the mar­ket’s demand. It’s been an inter­est­ing change to go from focus­ing on grow­ing to focus­ing on sell­ing. I imag­ine it feels about the same as get­ting to the end of the swim­ming por­tion of a triathlon and real­iz­ing it’s time to get on your bike (to com­plete the anal­o­gy, let’s say the plan­ning last win­ter was the road race, or maybe that’ll be can­ning this fall). While it’s been stress­ful try­ing to off-load let­tuce before it bolts (goes to flower and gets bit­ter) it’s kind of worth it to see a prod­uct all the way from seed to shop­ping bag. We’ve also been sell­ing some pro­duce to Savory Lane in Acton, where I work as the Sun­day brunch chef, so in that case I’ve seen my beet greens go from seed all the way to some­one’s mouth.
In addi­tion, we’ve also start­ed a small self-serve road­side stand this week. It’s been fair­ly suc­cess­ful so far, and we’re hop­ing once peo­ple start to remem­ber our sign…
…and know that we’re here, they’ll start com­ing more reg­u­lar­ly. We’re able to put out a pret­ty good selec­tion these days.
Kale, beets, let­tuce and eggs in the coolers
Sun­burst squash: beautiful.


We’ve also con­tin­ued to sell to 80 Thore­au Restau­rant in Con­cord, and we’re going to start a small CSA. This year we can prob­a­bly only com­mit to four or five peo­ple, but we’re hop­ing that next year we sell a lot of our pro­duce this way. It’s a pret­ty nice mod­el for a small farm.
Mean­while, our gar­den is get­ting pret­ty lush.
Our cher­ry toma­to plants are on the verge of exploding…
First signs of color!
We’ve also been deal­ing with our fair share of pests. Our cab­bages and brus­sel sprouts got attacked by cab­bage worms last week, and we spent a morn­ing pick­ing them off before blan­ket­ing the plants in row cov­er, and today Mom and I found about 15 of these HUGE horned worms on our toma­to plants! The chick­ens loved them.
That’s one of the nice things about work­ing on a farm, you hard­ly ever throw any­thing away.
It’s pret­ty scary to see how fast one of these can devour a toma­to leaf.
But over­all things are look­ing good. It’s been a hot and dry cou­ple of weeks, but luck­i­ly our soil seems to hold a lot of water, and with some irri­ga­tion and a lot of mulching we’ve been able to keep the plants happy.
Cab­bages, uncov­ered. In order to keep weeds down, we’ve seed­ed a lot of our walk­ways in clover.
Sum­mer squash, covered.
The Mighty Aubergine
Cool heir­loom eggplants.
In case you’ve ever won­dered what egg­plant plants look like.
Hun­gar­i­an black peppers