Oh my!  I was beginning to wonder if we were just excellent farmers or if our turkeys were something special.  Jerry noticed they were growing exceptionally fast this year.  Instead of being pleased, he was concerned.  After some investigation, we discovered, and very disappointed that we received the broad-breasted bronze turkeys by mistake (not heritage birds).

Soooooo change of plans.  These turkeys will be big enough to butcher in September or maybe even August (a little too early for Thanksgiving – as planned).  Janelle will be working on a turkey sausage recipe and also how to package them in parts and whole.  Of course people will be able to purchase these turkeys as frozen whole birds for Thanksgiving.  We can keep them frozen for you until the weekend before Thanksgiving if you like.

The chickens are just starting their nightly chirping routine. That is good. It means they are calm.  There are indicators that they have been harassed by predators again within the last couple of hours.  We came prepared with traps, water, an orange, my new iPad, a shot gun, cat food, and sleeping bags.  As soon as we arrived we hurriedly looked for signs of trails the raccoons have been taking on their nightly (and sometimes daily) journeys to the chicken tractors.  There were none that were obvious, but we guessed where they might be.  The pasture grass is so tall and lush that any trails may be hidden from our untrained eyes.  We set out four traps and smothered the spring bar with cat food.  You know the kind you find at every grocery store.  It comes in a can and smells bad, and just about every sitcom has at least one episode where somebody doesn’t know what it is, eats it and likes it.  We hope the raccoons really like it.

After the traps were set, we prepared our beds.  Now we are just sitting quietly waiting for the nightly routines to begin.  Even though we know the raccoons have been coming during the day, we suspect they have also been coming during the night.  Most predators come at night.  Since they come during the day, that means they have less fear and potentially cause more damage.

The last time Jerry tried to stay out at night waiting for raccoons, he was pretty much frozen by three in the morning and had to give it up.  He came home and went to bed without ever seeing a raccoon.  When he told me he was going tonight, I suggested that we both go (to keep each other company) and take the delivery truck for protection from the weather.  We aren’t sure this will work, but suspect it will be better than Jerry perching atop a barn waiting to get a good shot at the critters killing our chickens.

You know, I love to see nature in action.  In fact, one middle-of-the-night episode made me quite sad that I interrupted it.  I was woken by an awful screaming sound.  I jumped out of bed and not thinking before acting clapped my hands by the wide-open bedroom window making sure they were cupped to create as loud a noise as possible.  It wasn’t until I heard the whooshing of large wings just after hearing something falling through bushes that I realized I had scared off an owl that probably had a rabbit in its talons.  I immediately had a sense of remorse.

We love to work with nature, not prevent it from happening.   However, sometimes we need to interrupt nature.  I certainly don’t mind sharing our bounty with raccoons, but 20 chickens a night is too much. Last night they did not even eat them, they just killed them.  That is why we are here tonight.  When we arrived, we found about five different places where they had already tried to dig under the pens to grab a chicken.  Since this afternoon when Jon and Moe had been here last, they had already killed four birds.  Our goal tonight is to prevent more loss and hopefully discourage them from returning other nights.

Right now it’s 9:18 pm. The birds are chirping ever so gently, and we are getting sleepy.  It’s that magical time when all shadows are gone and everything starts to blend together.  It’s hard to distinguish trees from bushes, and bushes from grass.  A few things continue to stand out, like the white buckets that hold the water for each chicken tractor, and the grey roof of the building that serves as hay storage and junk collector. Jerry is at the back of the truck standing ever so still, waiting, watching, listening.  It’s starting to get cooler, and I wonder if I will be able to stay warm enough all night.  I brought lots of layers, but…. we’ll see.

6:42 am

We are heading home from a restless night with no sound or sight of any raccoons.  Jerry was up about six times to silently overlook the pasture from the back of the delivery truck to ensure all the animals were sleeping peacefully.  There were no unexpected noises.  Just the gentle night sounds of very small animals such as frogs and birds, and the hum of vehicles from the busy road close by.  The traps were empty and no feathers or dirt indicated a predator had attempted to attack any birds.

Our backs ache a little more than usual, the bags under our eyes are a little saggier and of course we are disappointed, but at least the chickens had one calm night, and there is always tonight.

Janelle

Stokesberry Sustainable Farm

360-878-2294

Sent from my iPad=

Jerry & Janelle

An Incredible Feast – Where the Farmers Are the Stars!

All proceeds to benefit the Good Farmer Fund

and the Neighborhood Farmers Market Alliance

August 22, 2010   5-8 pm

Conceived by Chef Tamara Murphy, An Incredible Feast is one of Seattle’s premier food events and showcases an astounding variety of local flavors, all prepared using fresh farm ingredients.   Held outdoors at the University District Farmers Market site (University Heights Center), guests can sample over 30 gourmet dishes, enjoy excellent local (Salmon Safe certified!) wines and beers, and meet the chefs and farmers behind the food.  The event also features country-fair-style games with fabulous prizes and live music.

Check out the Incredible Feast video here:  http://vimeo.com/14111168

This year’s jaw-dropping line-up of local chefs:

Julie Andres, La Medusa – Craig Serbousek, Crow and Betty – Renee Erickson, Boat Street Café – Seth Caswell, Emmer & Rye – Ethan Stowell, Ethan Stowell Restaurants  – Angie Roberts, Boka - Dustin Ronspies, Art of the Table -  Amy McCray, Eva - Carlos Caula, Carmelita – Zephyr Paquette, Elliot Bay Café -  Autumn Martin, Theo Chocolate and Hot Cakes – Dalis Chea, Herban Feast and Fresh Bistro – Donna Moodie, Marjorie – Lisa Nakamura, Allium – Philippe Thomelin, Olivar – Don Curtiss, Volterra – Greg Johnson, Chefandfather.com – Rachel Yang & Seif Chirchi, Joule – Adam Hoffman, Rover’s – Robin Leventhal, CRAVE – Anthony Polizzi, Steel Head Diner – Russ Flint, Rain Shadow Meats – Daisley Gordon, Campagne – Matt Dillon, Sitka & Spruce – Dylan Giordan, Serafina and Cicchetti – Meredith Molli, La Boucherie – The Harvest Vine -  Half Pint

Our stellar line-up of awesome farmers for the 2010 Feast:

Alm Hill Gardens, Bluebird Grain Farms, Cascadia Mushrooms, Dog Mountain Farm, Foraged & Found Edibles, Full Circle Farm, Growing Things, Hayton Farms, Kittitas Valley Greenhouse, Let Us Farm, Local Roots Farm, Loki Fish Co., Nash’s Organic Produce, Nature’s Last Stand, Olsen Farms, Pipitone Farms, Port Madison Farm, Rama Farm, Rents Due Ranch, River Farm, Rockridge Orchards, Schuh Farms, Sea Breeze Farm, Skagit River Ranch, Stokesberry Sustainable Farm, Stoney Plains Farm, Taylor Shellfish Farms, Tiny’s Organic, Tonnemaker Family Orchard, Whistling Train, Willie Greens Organic Farm

All of these farmers sell at one or more of our farmers markets, bringing an astounding variety of sustainable, fresh-from-the-farm fruits, berries, vegetables, cheeses, grains, eggs, meats, seafood and more.

Tickets available at brownpapertickets.com

Individual Tickets – $80         Pair of tickets – $150

(21 & over only)

More info:

www.seattlefarmersmarkets.org

Special note: in the spirit of sustainability and care for the environment, guests are encouraged (but not required) to bring their own plate and fork to use at the event.  All ticketholders who bring their own plate and fork will be entered in a drawing to win a Farmers Market gift basket valued at $100!

A very special THANK YOU to our wonderful sponsors:

Ducks:

We are now raising Peking ducks.  We sell them to our wholesale people – restaurants and a meat shop called

Rainshadow Meats   www.rainshadowmeats.com

as well as to our customers at the farmers’ markets (Ballard, West Seattle, and U District).

New Faces:

We have recently hired Josh to work with us on the farm.  His main responsibility is to keep the processing room running smoothly.  He is doing a great job and is always willing to learn something new that makes him even more valuable here on our farm.

Greg has been helping us this summer, and he is actually getting ready to head back home around the beginning of August.  He will definitely be missed.  Jerry and he have been spending down time talking about cattle and especially milk cows.  It will be interesting to see how Greg’s time with us will influence our next project.

Some of you have already met Jason and Alice.  They have been taking turns helping Janelle at Ballard and U District farmers markets.  Thank goodness for them!  We are so lucky to have their help!

Pigs:

Yes!  Jerry finally found a sow he was happy with.  Shelley at Whistling Train Farm decided to down size, and we were luckily able to purchase Tamara (now know as Tammy).  She delivered 8 piglets on June 6th.  They are all doing well, so pork is in our future.

Beef:

We will be sending a few cattle to the butcher the first week or so of August.  If you are interested in purchasing a half or whole, let us know very soon.

Thanks:

Just want you to know that we really appreciate our customers.  Not just because you make it so we can make a living doing what we enjoy, but because you are making our world more enjoyable and healthy by making good buying decisions.  Thanks!

Ray’s Boathouse is having a farm dinner each month this year.  The month they have graciously set aside for us is June – the third to be exact.  We are looking forward to this fun night out.  We are not sure what our role will be, but we will be glad to be there with people who like to know where their food comes from.  It is always an honor to have our food at Ray’s and this is an extra special honor for us.  Please join us if you can.

The menu will be :

Poached chicken egg – yakima asparagus and black sheep creamery pecorini

Grilled duck heart and liver – caramelized onions and balsamic aioli

Red Wine Braised Chicken – saffron onions, apricots, italin couscous

Slow roasted duck – wild rice fritters, cherries, rose reduction

Roasted Apricot tart- almond frangipane and cardamom ice cream

$60 per guest (beverages, tax, and gratuity not included)

For more information about Ray’s special events, visit

www.rays.com/events

The first thing – it happens several times per week.  The chickens (broilers) must be moved between pens.  I went out to check with Jerry about something; he didn’t see me.  He and Jon were bent over trying to convince the chickens to go in the direction of their new pen.  Because they don’t want to stress the chickens, they open the doors of both the old and new pens to allow the chickens to walk from one pen to another.  As you can imagine this could take all day and more likely many weeks to wait for the the chickens to decide they like the new pen.  We don’t have that kind of time, because we use the aisle to do all our chores.  So here the guys are bent over (chickens are pretty low to the ground), side be side, rattling empty plastic bags the shavings (bedding) comes in behind groups of birds.   These big strong men, who are use to throwing bales of hay and lugging buckets of feed and water, being so gentle to and ignoring their own discomfort for the comfort of  the chickens warmed my heart and made me break out in a huge grin.

The second thing that happened was on a day my granddaughter was visiting.  Every time she comes to visit, I have her help Jerry or me with something.  She always drags her feet because she would rather be visiting the chicks or reading or doing art.  Sometimes she helps Jerry wash and box eggs.  Sometimes she helps me package up chicken.  I love working with her because even though she is ready to quit long before any adult, she always jumps into any task with both feet – and hands – and heart.   Well, she is getting taller so I had her wash dishes in the processing room.  Just before she plunged her hands in the water, she looked at me with a broad smile  and said, “I think I got the best job ever, because I just love suds!”  Her joy was infectious.

The third thing just happened yesterday – like I said.  Daylight savings time.  We didn’t pay attention, and left the house for the farmers markets over 1/2 hour late.  Already stressed we turn onto the main road by our house/farm, and I start talking aloud about how could we have missed the time change.  Jerry replies by saying, “Is that elk?”  I search for the elusive animal that we have been hoping to find around our place for the last 30 + years we have lived here.  One time – probably 20 years ago I reported that I saw elk way off in the distance at the same location on the grassy plain, but was convinced that I mistook deer for elk.  I was willing to believe that because I am not a long time game “ofcionado” like my husband.  I look out in the field and then finally scan the road closer to us.  Yes, it is elk – at least two on our side of the road and one on the other.  All are off the road, but one is trying to cross to our side.  We are silent as we pass them due to being awestruck and afraid the animal could dart towards the truck any moment.  As soon as the magnificence and the fear are gone, Jerry lets out a huge, “WAHOO!”  That’s all I need to feel that joy in my heart again that cannot help but come out in a gigantic smile.

May we all find where at least three of our heartfelt smiles come from.

You may already know that our daughter (Jolene) is marrying a wonderful man (Jayson) during the last weekend of February.  Thank you for  all your best wishes and congratulations!Because the people who help us at the market will be at the wedding, no one will be available to sell you that weekend.  We will be able to make our Wednesday deliveries, though.

Butchering Class

We have been thinking hard about have a class on butchering poultry.  We have finally come up with a date.  If at least 6 people can attend, we will have it.

Butchering Poultry 101 – Monday (our only day off) March 29th                                                                                                                        10:00 am to 2:00 pm

You will learn how to weigh a live chicken and determine final dressed weight.  You will have the opportunity to perform the kill, scald, pluck, and gutting by hand.  You will learn a few different techniques to accomplish the same things, and will able to re-create this at your own farm/home without fancy/expensive equipment. You will learn how to care for the carcass for maximum tenderness and taste.

- provide your own food

- wear clothes that can get dirty and bloody (I use rain gear) – you will be outside the whole time

- bring a cooler with ice for the one chicken’s (that you slaughter) ride home

- email us your desire to participate and then send a deposit – 1/2 of tuition

Class is restricted.  6 -12 participants.

Tuition – $60 per person

We are excited that things have become routine enough on the farm that we can start making changes.  We have been able to streamline our processing, packing area and our feeding and watering routines.  Now we are looking at what else we can offer our customers, so you have more variety from which to choose.

Some of you may know that we have added Organic Chicken Sausage to our list of products we sell at the farmers’ markets.  We have four flavors:

Sage & Garlic            Maple            Sweet Italian            Hot Italian

We are planning on having samples of these sausages  for you at the Ballard Farmers Market this Sunday (Jan 17th).

Even more exciting news is that we have gotten permission from the health department to bring our chicken fresh to 2 of the markets:  U District on Saturday and Ballard on Sunday.  If all goes well, we will have some fresh chicken at both those markets this weekend, as well.

But that’s not all!   We have ducklings!  They are 2 weeks old, and by our calculations, they will be ready for harvest around the beginning of March.  Keep in mind though that this is the first time we have raised these kind of ducks – Peking.  Our current idea is to have duck available once a month.

Of course, we still bring beef when we have it, but we are really looking forward to pork!  Jerry is meticulously reviewing every add in Craig’s List and The Capital Press to find the perfect pigs from farmers who care for them as we would.  We prefer organic, but at minimum they must be allowed on the earth with natural surroundings.   Once we get them, they will receive only organic feed and have a good amount of wooded area in which to root around.  We are looking into a couple of different breeds, but availability and conformation of the individual pig will be the deciding factors.

Oh ya, rabbits!  Jerry is still determined to make rabbits happen this year as well.  Notice, I said year.  Given all the changes we are making, it is difficult to determine when this will happen, but know that we are still planning on going forward with this project.  I even heard Jerry talking about rabbit pens the other day, so I know it is getting closer!

To sum up:  we still have chicken, beef, and eggs, and we have added chicken sausage, and fresh chicken.  We are still planning on adding duck, pork and rabbit this year.  How exciting this year is becoming here on our small farm!  Can’t even imagine what next year will be like!

The whole concept of telling time is not really important to us.  (Farmers Markets are probably the one exception.)  We prefer to get up just before light and go to bed shortly after our world goes dark.  In the winter though there is just not enough daylight hours to do everything.  Of course those of us who milk usually milk by the clock in order to provide year-round milk etc. to you.  Like our dedicated milking friends, many of us are determined to get as much work done in the winter as summer, so we hook up all kinds of lighting around our animals and buildings so we can do more. So when Mother Nature starts to give us more light (which is always better than electricity), we simply are thrilled and use every second of it.

Today I had a most lovely start of the day.  I got up early (4:30) to prepare for the market as usual.  The exception was that Jerry is doing the University District Farmers Market for me today.  I am going to visit my siblings and their families for the day. (Holiday – you know!)   I decided to feed the chicks to help our helpers out, before I settled into getting myself ready.  I walked into the chick area while it was still night.  They have lots of light because we use lights to keep them warm even in the summer.  I had a fun time with the little peepers:  shooing, and watering, and feeding, and spreading bedding.  When I walked out it was dawn!  How wonderful!

Dawn is my favorite part of the day.  If you sit ever so still you can witness predictable events.   After the poultry all stop their cooing and the hens all say hello to each other,  the fog starts to clear, then a few animals begin talking and walking around.  Soon wild birds are flitting about, and the sun is shining full-on (when the clouds are gone).

I just sat on the porch and watched and listened.  I was so warm from being in the chick house, that I stayed for 15 minutes before I  noticed the freezing weather.  Eventually our last worker showed up and I had no more excuses for sitting and needed to get on with my day.  For those few minutes I sent thanks to Mother Nature/ God/ Goddess/Whom or whatever for those extra minutes of daylight that I could enjoy.  It makes me happy to know that tomorrow there will be a few more minutes of daylight, and the next day a few more, and the next day a few more, etc.   I will enjoy every minute!  Hope you get a chance to enjoy them, too.

Happy Belated Solstice!  If you didn’t do the Happy Dance yet, I hope you do it soon.

Hopefully most people think about family and friends (or friends that have become family) when they think about Thanksgiving.  I know I sure do.  We are so fortunate to have the most wonderful children who support everything we do, even though sometimes it means we cannot come to every family get together.  We have been blessed with wonderful volunteers who work with us without complaint.  (Janet hope you are home with your family and enjoying this Thanksgiving!  We miss you.)  Some of you met Laura on Sunday at West Seattle.  She worked for us there (what a blessing she is), while Jerry helped Janelle at Ballard.  It was a busy day handing out turkeys.

What really amazes me is how quickly working at the markets has made me thankful for our customers.  Some of you buy our chicken almost every week.  Some of you make sure to tell me when you are going on vacation, so I don’t worry about you.  Some of you introduce me to your family when they come for a visit. (Megan hope the delivery was easy and quick and you are now holding your new baby while s/he sleeps)  You have quickly become part of my family, too.  Thanks for listening to my silly stories and welcoming my family (daughters and Wwoofers) to our booth.  I get cold and hungry and tired when I work the markets.  I think it’s harder than working in the fields all day, because I have to stay in a small area and not move so much.  But, when I get to talk to customers,  see the same customer almost every week (even if we don’t talk), or meet someone new who has decided to eat only locally grown meat that has been grown responsibly,  I am filled with gratitude.  I am so grateful to know so many people who care.  They care about how animals are treated.  They care about how the earth is cared for.  Most importantly, they care about each other.

To help explain how important you are to us, I have to tell you a story (that’s what I do best).

When I started selling at the markets and meeting customers, I was surprised at the questions I was asked.

How do you roast a chicken?

How do you cut up a chicken?

How do you defrost a chicken?

I must admit, I became frustrated with the lack of knowledge.  I really wanted everyone to cut up and cook their own chicken!  I was determined to change people to utilize a whole chicken, so I did not cut up chicken.

I told Jerry, “They can just learn how to cut up their own chicken.  They need to do it for themselves.”

I soon came to understand that everyone is at a different level of knowledge about cooking- no matter how young or old.  I then (especially after last winter) began to admire my customers’ determination to buy good food when I watched them week after week come to the markets in spite of  harsh weather and prices that are higher than unhealthy food prices. They never complained – sometimes they would move more quickly because the rain or snow was blowing sideways- but they never complained.

Now I am cutting up many chickens a week and also talking to customers about making things like stock and pate.  I have even started making chicken sausage (my version of convenience food)  for my customers – because I love/admire you so much.

THANK YOU!