Farm Blog

Some of my cheeses wanted to introduce themselves. This is Bebita. Being a mild Spanish-style cheese, she prefers to be served with quince paste. Meet Hank. He is a pepper Jack cheese, made with home-grown peppers, but he has caught a superficial case of blue mold from one of the other cheeses. Don’t stare; he’s self-conscious about it. Meet Sweet Baby Cheesus. I made him on Christmas morning. He is still a tender baby, and you can see the dimples on his sides from the c

Our winter greens are… virtually non-existent. The transplanted kale is hanging in there, but rats in the big greenhouse have developed a taste for micro-greens. Nibbling up our heirloom lettuces and arugula, they were making themselves right at home. I trapped a few, but that was small potatoes. Aha! There’s a permaculture principle about letting animals do the work they are suited for. Cats are suited for eating rodents. So I left the greenhouse door open for Twinklet

Remember how I was weaning myself off of sugar? Then Lucas appeared, holding a short piece of tapered PVC pipe. “I’m been using this to tap maple trees and get sap.” He offered me a sample. To my sugar-deprived palate, it tasted like nectar from heaven “Here you go, have a few pieces of PVC for you to try it.” Oh, Lucas, what have you started? I ran around the neighborhood with a ¾-inch drill, tapping two potential sugar maples as well as our native big-leaf maples. My d