We hope you have enjoyed the news and pictures from the farm in 2024. We’re going to take a break from the blog for few weeks.
Expect to see more pictures when it is time to prune the elderberries, mulberry trees, fig trees and goji berries. If you want to learn to prune your berries and fruit trees, let me know and we’ll set up a class for late February or early March.
It is that time of year. Time to make elderberry syrup! FoxNews just did a story talking about the benfits of elderberries (click on the image below to read the story)
The first step is to put the elderberries in a steam juicer. The steam juicer creates a juice extract from the elderberrries. The extract from the steam juicer is reduced (over heat) to approximately half the volume that came from the steam juicer. Once the juice has cooled to less than 120 degrees, it is ready for the honey. The reduced juice is mixed with an equal part of honey from our place in the mountains. The goal is to keep the majority of the honey below a temperature of 105 degrees. The honey and juice mixes best at warmer temperatures but we don’t want to get the honey too warm and lose the natural properties of the raw honey. We measure the temperature of the juice as it is cooling and then mix the honey and liquid together once the reduced liquid reach a temperature of 120 degrees.
This time of year is fairly busy on the farm. Activities for this week included:
The weather was spectacular. It was nice to be outside.
One of the things we have on the farm this time of year is diakon radish (also called field radish). We use it as a cover crop. One of the methods I used when planting trees and bushes was to harvest some of the daikon tuber and put it in the bottom of the hole where the trees and bushes went. The daikon tuber breaks down over time and adds nutrients to the soil near the tree and bush roots. It is especially easy to do when the daikon radish is just a few feet away.
This week we have been working to get everything ready to plant trees next week. First step was a trip to Rabbit Ridge Berry Farm in Coats, NC to pick up trees and bushes.
Fred and Amily are great to do business with. We have been buying trees and bushes from them for more than 2 years and it is a wonderful experience.
We filled up the truck and trailer and headed to the farm. One of the trees we purchased was a pecan that was more then 8 feet tall. It was longer than the 8 foot trailer!
The next step was to take measurements and put flags showing the future location of the trees. The fields are starting to get wet so we transferred the trees to a smaller trailer and towed the trailer (with the tractor) to areas close to the intended locations. You can see me with the lines that we used to measure out the 20 foot grid.
Weather permitting, the plan is to plant 47 trees and bushes next week including:
Next week should be a busy week.
The garlic is coming up. We had tried something new with the garlic this year. We planted the garlic then rolled out hay from a round bale (instead of manually spreading it). Once we started unrolling the hay we were concerned that the hay would be too thick. However the garlic is growing through the hay so hopefully this approach will work.
We are still seeing wolly worms. We saw a really big one yesterday
We’re trying to put the nice weather to good use. It was a nice day to to put out mulch.
Putting mulch around the trees and bushes helps to
This is a great example of function stacking. Function stacking is using one plant, material or process to accomplish multiple things.
Our fig treses are still putting out figs. We also have our first raspberries. I can’t wait to taste them. The Daikon radish is growing like crazy.
We tried something new this year. We planted pumpkins in withour sorghum / sudan grass and buckwheat cover crop. The plan:
Doing this allows us to add organic matter to the soil when we terminate the sorghum / sudan grass and it composts over the winter. The sorghum / sudan grass also acts a a mulch for the winter cover crop. Hopefully we get a good harvest of pumpkins. Innovating in small ways means trying new things.
I’m looking foward to pumpkins!
Our figs are starting to ripen. The picture below shows a fig that got a little over ripe, but the insects definitely don’t mind.
Pumpkins are always fun to grow. Pumpkin is such a unique flavor.
“The plan” is to install the next phase of orchard just after Thanksgiving. We’ll offer a class in planting fruit trees for anyone that wants to learn and join in as we plant the next phase of our orchard. I’ll post the class invite on the website once it is scheduled. It would be great if you could join us for a day of planting trees and wonderful fellowship.
This fall we plan to add the next wave of fruit trees to the back field. These include
We also have a pecan tree that didn’t survive. So we’ll replace that pecan tree. The variety is Occonee. Pecans have very specific pollination periods so it is important to choose the correct varieties so they can cross pollinate and produce pecans.
We want to keep plenty of room for tents in the back field campsite as we add more fruiting plants to the mini-food forest there. We hopee to add blueberries this fall. The selected rabbit eye blueberry varieties are Premier, Columbus, and Tifblue.
One of the plants that has struggled in the food forest is the blackberries. We plan to take out part of the blackberries and their trellis. Then we can come black and plant fruit trees. We’ve already replaced part of the blackberries with black chokeberrie (you may recognize them as aronia berries). I’m hoping to add additional chokeberries to the food food forest along with plum trees (Methley and Ozark Premier varieties).
We have an area of field #2 that stays fairly dry, which is ironic compared to how wet the rest of field #2 generally is. This is most likely caused by the depth of the water in that one area. We plan to add goji berries to the dry area. The goji berries have in the food forest in the hugelkultur mound and we hope to continue the success in field #2.
One of our goals has been to send out emails as we have items available from the farm. This is the first edition of that notice. Currently we have available:
You can place your order our store. You can go to the store directly at https://www.simplyusfarm.com/shop/ or click on the store icon (circled in red below). Any of the produce will need to be picked up locally. We do porch pickups in Sanford.
We freeze dried our first batch of comfrey and stored the test batch in a vacuum sealed canning jar with an oxygen absorber. The freeze dried comfrey was easy to turn into a sorta powdery consistency after the freeze drying completed. The comfrey freeze dried fairly quickly. The entire run fit in a single wide mouth mason jar after we crunched up the leaves and stem. I’ll call it a success.
Next step is to make a salve.
Over the past year we have been planting comfrey in the food forest. We have also started planting comfrey with many of the trees and bushes that we plant. Comfrey is a great plant that has several jobs on the farm. These jobs (also known as function stacking for the permaculture crowd) include:
Today, we harvested enough comfrey leaves to make a full run in the freeze dryer. The plan is to freeze dry the comfrey and then make a salve. I’ve never made anything before with comfrey so this will be a new experience
We plan to offer comfrey on demand. When an order is placed, we’ll schedule a day for porch pickup in Sanford (most likely a Saturday). This allows you to have comfrey that was harvested earlier in the day. Next year we hope to offer comfrey root cuttings so you can plant your own comfrey.
The picture below shows comfrey leaves ready to go into the freezer and then the freeze dryer.
We are still harvesting elderberry. The dry weather in June seems to have caused us to have smaller berries this year, but we are still getting a nice harvest.
It is nice to see our fig trees continue to grow. Many of them are covered with figs. We can’t wait to try them
My wife and I love spending time outdoors. Having a farm and garden is a great way to do that. It also means we have more nutritious foods. Many of the people we have met on this journey like similar things and that makes it even better. I’m a mechanical engineer turned weekend farmer, so I’m just smart enough to know that there is a lot that I don’t know especially when it comes to farming, permaculture and food forests. Come on the learning journey with us!
We would love to share what we are learning so that you can grow at least part of your own food. It is within your grasp to grow part of the food that you eat. You can improve your food security and enjoy higher quality food in the process.
We also have limited opportunities for you to camp out on our farm, enjoying the serious peace and quiet. Sometimes we hold classes, usually on Food Preservation. Join us for those too.
Meet the Farmers
I’m a mechanical engineer turned weekend farmer, so I’m just smart enough to know that there is a lot that I don’t know especially when it comes to farming, permaculture and food forests. I’ve been heavily influenced in my love of farming and permaculture by my Mom and Dad and also by people like Jack Spirko (TSP) and Dan (Plant Abundance)
Connie has her certificate in Sustainable Agriculture from CCCC. She really enjoyed the classes at the community college and learned a lot. The program was a mixture of classes and work on the school farm. What she learned has really added to our technical proficiency on the farm.