Spring has well and truly sprung on the farm and what a change. Things are green again, grass has grown back over the muddy trenches we dug for power lines and the place is looking like a farm rather than a construction site.
The fruit cage is now finished (again) and has a variety of fruit trees and bushes planted in it. The leaves are emerging and we have begun to train them along the wire cables we installed. This is called espalier growing. The technique was developed in the 16th century, out of the practical need for growing fruit in marginal climates. The early French and English discovered that if they bent apple-tree branches horizontally, they could direct energy away from vigorous vertical growth and into producing spurs (those stubby lateral branches that eventually flower and produce fruit). In addition, by growing the tree flat against a wall or fence, they could create a favorable microclimate in which the wall radiated heat and provided shelter. In addition, there is ease of management. We do not need to climb ladders to harvest the fruit at the top as the branches can be trained at a reachable level.
We have also added a 3 part compost bin inside the fruit cage, built from reclaimed pallets, of course! This year we will put all out compostable material into the first bin. The chickens, who also roam in the sanctuary of the fruit cage, scratch through the compost, eating whatever interests them. This process provides food for the chickens, speeds the composting process up, reduces labour as they are turning it for us and adds additional manure. We are finding it to be a highly efficient method. The bins also firm up the structure of the fruit cage.
The poly tunnel is finished and has power. So far we've planted around 10,000 seeds, staggering each planting session. Leaving 2 weeks between each session lengthens our growing season and gives us time to transplant into bigger pots & harden the new plants before transferring them into the ground. Some of the seeds are beginning to germinate within 3 days in the warm, moist conditions. This weekend we are transplanting the first beans, peas & kale outside. They are going into the fruit cage as these are particular favourites of the local deer. We are embracing the idea of companion planting so we don't have to use chemical fertilizers. An example of this is planting marigolds around the peas. These plant benefit from each other's nitrate needs and use, and the marigolds repel some types of bugs as well as rabbits. Here's some further reading if you are interested: http://www.westcoastseeds.com/topicdetail/topic/companion-planting/The pig and goat house that we built is now a temporary nursery for 4 hens and their 8 baby chicks that we hatched 2 weeks ago. This had been a highly rewarding experience, with a few exceptions. We didn't get as many chicks hatch as we had hoped but that's because I couldn't stop interfering! We let the hens sit on their nests in the main coop. The other hens hassled the moms and interrupted the development of some of the eggs. Next time I will move the broody hens and their eggs into the nursery from day one. Also, I had the extremely stressful experience of vaccinating the day old chicks. There were tears, sweat and I am now vaccinated too! Despite this, it has been lovely to watch the Momma hens caring for the babies and teaching them. Today the babies were trying to fly. By fly I mean running around in circles flapping their newly developed wings and jumping in the air. This usually ended with a face plant or a squashed sibling. Also, the hens were collecting meal worms and taking them to their babies. So far the hens have been ok about me co-parenting and this experience has reaffirmed our decision to do this naturally. Watching the hens and chicks bond has made me thankful we didn't go down the route of incubators.
As we're talking about animals, I'll mention that we have sheep arriving next week and piglets in June. We've purchased 2 lambs and have their Momma sheep on loan. The lambs are for meat and we have bravely taken the decision to not only raise them but slaughter and butcher them ourselves!!!!! Our neighbours did it last year so we are following their example and drawing in their expertise. Of course, when I say "we", I mean "Ian". I feel that this is beyond my limitations.
We have finally found a breeder of heritage pigs and are learning more about that process. The pigs are also for meat and we have several people wanting to but into this process. A number of families are purchasing half a pig. They will get delicious pasture-raised pork, butchered to their specific requirements from pedigree pigs. I will talk more about that process as it happens. We will not be slaughtering and butchering the pigs though. As they are for sale they have to be processed at a facility.
The arrival of sunshine has reignited the social scene at the farm. The barn has hosted a couple of events and dinners already. And the lure of baby chicks has ensured a string of visitors. Recently, we met some new neighbours who accidentally wondered onto our property on their way to Glorious Organics next door. (You must understand that I use neighbour in the loosest sense as there are not many properties around us, but they are within walking distance if you come through fields and over fences). Anyway, it was a wet, dreary Saturday morning when Madeliene and Peter stumbled across us toiling on the fruit cage. Meeting Madeleine and Peter was the best thing that could have happened to us that day. Madeleine and Peter are of Swiss origin and moved to Canada a number of years ago. 20 years ago they set out with a plan to do exactly what we are doing and create their little peice of homesteading paradise. Walking them around Laurica Farm and hearing them reminisce and be astounded was a real tonic. I realized that we had become so entrenched in the work and mud and winter challenges that we had forgotten to enjoy it. We'd stopped looking around and having fun. Here were 2 people in awe of the farm and showing us that after 20 years, their homesteading dream was still real and enjoyable and rewarding. We're invited to Madeliene and Peter's for dinner tomorrow and can't wait to share stories, experiences and energy over this lifestyle. A combination of spring and interacting with all of our wonderful neighbours again has reignited us. AND, in case you hadn't noticed, we're starting to sound like farmers. Let the first growing season commence.
