My Sustainable Farmhouse to Yours

The view from my "sustainable farmhouse".
Meet the Colvin Family Farmers
at the end of the post.

I've been doing a lot of thinking about the word sustainable...it's the new hot topic..seems like it's taking the place of being "green"...which before that was "frugal". Here on the mountain in the early 80's the older ladies would have chuckled if I talked this way. (Read my post  describing the mountain culture I married into and how God is leading me today to carry on their ministry.)

If anyone lived on a sustainable farm or home it was the older ladies on this mountain when I got married 33 years ago. The adage, "use it up, wear it out, make it do, or do without" was they way they quietly lived. I got to watch them, work by them, and learn their ways. What a blessing this was! So there's really nothing new about "being green", "frugal",or "sustainable"...it's the modern way of simply living an old fashioned lifestyle.

Living the simple "old fashioned" life has brought us a lot of criticism and questions over the years. It wasn't the "in" way to live. My older children moved with us to this farm where we lived in a old mountain home (think 1,000 square foot cabin). We cut dead trees in the woods surrounding us to heat our home. We used an old wringer washer on the back porch to clean our

We have close to 300 hens that
lay the eggs we sell at
markets.

clothes, and then hung them on a clothes line. This saved on water and electricity. We used simple whole foods to cook creative meals....even ones found in woods and fields around us. 

We had a large garden that we watered by hand with pond water, and preserved the                                                 harvest. We sewed our own clothes,

Caleb made the hog barn with
recycled wood and greenhouse
hoops laying about the farm.

built our own furniture, and made our little house into a home for 12 people. Did we have to? Were we poor? No, it was an extension of the lifestyle we lived at the log home we had built on one acre on the other side of the mountain. We chose to live this way. It built memories...it built strong children...and it built our "sustainable" home.

Nowadays our farmhouse looks a lot different than the "quaint mountain cottage" we lived in while building our farmhouse.  We have 3 more children...that many bathrooms, and a modern laundry room. We still heat with wood, but the wood furnace is outside now and it not only heats the house but our water also. Soon I pray it will heat the dryer too! Our "gardens" are HUGE 

We used to plant thousands of plants
 by hand.Now we use this plant setter and do it the "easy way".

now, and also feed many of you, our shareholders and customers. We not only can our vegetables for ourselves, but we're making plans to open a commercial kitchen where I can preserve the bounty of our harvest for winter sales.

My children are "green" too. They have fun when it rains with their rain

Levi catching water during a
recent storm to use
for the chickens. To him it's
playing.

water retrieval system. Wear hand-me-down overalls, create toys out of scrap wood, and since "city bikes" don't last long on our dirt roads they make new bikes out of parts of several broken down bikes. They've experimented with worm composting, composting in a jar for a visual aid, growing hydroponically, and intensively with raised beds. When they are assigned the chore of cleaning the bathrooms, they mix up vinegar and water to disinfect the counter tops and toilets with. In the kitchen they scrub pots & pans with borax. Faith Anne (13) sews nightgowns using nice, used t-shirts from the thrift store as the bodice, and adds a gathered skirt. Fugal..Green...sustainable...
I prefer to describe it as an old fashioned, simple childhood.

A batch of bread these days
makes 15 loaves.

When you look back and learn the skills of the pioneers, or the generation that went through the depression it leads to an exciting path of never-ending learning. And will it save you money? Why yes! I took this path because I saw 
how I as a wife could S-T-R-E-T-C-H my husbands paycheck. I learned to cook from scratch, then I learned to make bread. The path to simplicity(sustainability) takes time...time to bake, time to ferment, time to sew, time to grow vegetables and fruits. My life got fuller and fuller. Staying at home wasn't boring at all! Everyday there was something new to do and to learn! As children came into our home 

Charity picks flowers
in the high tunnels.

they started learning right alongside of me. Home schooling in the middle 80's was risky at best, but it was the path the Lord directed us to. The children and I kept on learning...together. Some likened my "classroom" to the old fashioned schoolhouse setting where all the grades learned together and from each other. I agree, it was, and still is. Before our youngest daughter Charity (6) was in kindergarten she knew all the phonics songs from playing with Levi almost 3 years older than her.  That somehow falls under sustainability...saving my energy. :)


If you can't garden or garden enough, joining a CSA (Community Supported Agriculture) or shopping at a farmer's market is old fashioned...no frugal..uhhh green...I mean a sustainable choice you could make. At the market this week we should have one of my FAVORITE late spring vegetables...sweet slicing 
onions! When the crop firsts ripens and is sold uncured they are sooooo good! You can slice 10 of them without a tear. 

Luke selling onions at the Franklin Farmer's Market.

They top sandwiches with a sweet 
crunch. They saute up with our fresh garlic to make the best addition to pizzas, topping for meat, or baked potatoes. I even have a close friend that eats them like apples. Look for them at the market in the beautifully stacked pyramids. 

One way I celebrate late spring is by sauteing Swiss Chard with onions and garlic. The dish takes only minutes (especially when you're just cooking for a few) and is packed with alllllll kinds of vitamins, minerals, and even trace minerals. Give this recipe a try this week.

Stir Fried Swiss Chard

1 bunch Swiss Chard (usually .6 lbs.)

1-2 onions, sliced in 1/4" slices

1/2 bulb of fresh garlic, minced (or to taste)

1-2 Tablespoons Extra Virgin Olive Oil

 Sea Salt to taste

Wash Swiss Chard in cool water and lay on a towel or dish drainer to drain. Trim off about 1/4" of the end of the stems, discard. (Compost, feed the hogs, feed the worms, all those "sustainable" things one does to be "green".) Roll a few leaves at a time together and slice down the whole length of the leaf and continue down the stem. Turn your knife lengthwise and give the greens a few cuts. Place on a tray or in a bowl; set aside. Cut the onion in half, then slice in 1/4" slices. Set in a pile on the tray (or separate bowl) by the chard. Mince garlic. Heat a wok or large frying pan. Once heated, add the oil. Next scrape the garlic off your cutting board into the oil. (Be careful as the garlic will brown quickly, so have everything cut up and waiting.) Stir for 1 minute to season the oil. Add the onions. Stir to combine, until slightly translucent. Now add the Swiss Chard one handful at a time, turning the greens over and into the mixture. Add each handful making sure they get covered with oil...not dripping, but shiny from the oil. Sprinkle with sea salt. Stir fry until limp, but not mushy. Serve immediately. Enjoy!

One of the more interesting crops of spring is kohlrabi. It's like a bulb cabbage. You can shred it into "slaw", cut it into julienne slices to stir fry, 

cube it and roast it, or grill it, or simply steam it. My children enjoy just peeling one in the field and eating them like apples!  You can't loose when you experiment with kohlrabi...just learning to spell it right is an adventure! ;) 

Another way I like to cook vegetables during the summer is on my grill. Being frugal, no green, ohh!, sustainable I bought an old broiler pan at the thrift store to grill with. It's better than most grill pans since it has a lip around the edge that allows you to stir the vegetables without loosing them in the coals. You may even have one in your cabinet!  Here is what I'm making from what's being harvested this week.

Grilled Mixed Vegetables

1 medium zucchini, cut into cubes or 1/3" slices

1 medium fresh onion, cut into small wedges or thick slices

2 small yellow squash, cut into cubes or 1/3" slices

2 kohlrabi, cut into 1/4" slices or small cubes

3 radish, cut into 1/4" slices or quartered

3 Hakurei Turnips, cut into cubes
A good double handful of Par-boiled new potatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Later in the season add:

*Cherry tomatoes - cut them in half if they are larger, but add late in the grilling                                          process to keep them whole

*Patty pan (round, saucer like) squash - cut into wedges

*Okra- keep the small one whole, slice larger ones in half length-wise

*Carrots- par-boil like potatoes before adding to the mixture

EXPERIMENT AND HAVE FUN LEARNING!

There are many things I know I should do to live sustainable now that the media has further enlightened me. We're switching our light bulbs to fluorescent and LED, replacing plastic storage containers to glass...and there's that pony cart I'd love to have! I've learned over the years that making one change at a time is best...especially with our large family. I'd encourage you to go slow, and enjoy the path to a "sustainable" life.

  There are many sustainable practices I'd like to learn over the coming months and years, but what's important is am I doing all I know now? I need to use the raw milk we get weekly to make yogurt, and also sew a few quilts for the boys. I'd like to get my kitchen garden built to putter in too.

 The same "sustainable" theme runs throughout my Christian life also. If know what Jesus Christ teaches in the Bible, and I should obey "without excuse" Romans 1:20.  If I know I should mix up a batch of yogurt this week I should get to it! I need to get from want to, to will do in my daily Christian life also.  For me there is no excuse for not living how Christ teaches in His Word. To stay "sustainable" in my Christian life I have to make a choice..to read the Bible daily...pray...to be broken when I see how far short I fall...staying away from places, books, Internet sites, and videos I know that will draw me into sin. If the Bible declares something displeases God, then I must not excuse it in my life. I must obey it. I must daily wage battle in my mind for the right. Do you fight the "want to  over the will do battle"? Living sustainable in Christ I will win!

"Draw nigh to God, and he will draw nigh to you. Cleanse your hands, ye sinners; and purity your hearts ye double minded. Be afflicted, and mourn, and weep: let your laughter be turned to mourning, and your joy to heaviness. Humble yourselves in the sight of the Lord, and He shall life you up." James 4:8-10

Meet Your Farmers!

Farmer Steve is the Daddy of the crew, marketer,
field hand, mechanic, carpenter, and keeps EVERYONE
IN LINE!

The Farmer's Wife, Val
Momma to 13, and Grandma to 2!

Adam, the oldest son at home.
Website designer, Social Media
Guru.

Isaac and Adam are really into bee keeping. Today they spun our first honey of the year with our new extractor. We have raised bees over the years with varying degrees success. Last year we

turned the corner, and actually sold some! With the new extractor it's a breeze!

Our newly delivered honey extractor.
No more wax all over my kitchen!!

Caleb is our steady man...working hard in the
field or with the hogs.

Isaac is a capable field hand and works with the
bees.

Titus - 17 for another 2 months. He works in the field and is a great packer.

Noah is a sophomore in high school, and is about to turn 16.
He is a great worker and even volunteers to knock down the weeds on the home
farm  with our new little tractor and bushog AFTER he puts in a long day
 planting or harvesting. Thank you Noah!!

Luke is 11 and has stepped into the field
as a young man this season. He is
Adam's apprentice at the Franklin 
Farmers Market.

Levi is 8 and enjoying being a  "farmer boy".
He works, then plays, works, then plays.
He is Daddy's helper at the Oak Ridge Farmer's Market on Saturdays.

\

On Your Mark...Get Set...

Greetings From Colvin Family Farm!

     We're well into our spring season here on the farm, and God is blessing on every hand. We're harvesting arugula, collards, radish, strawberries, SEVERAL varieties of lettuce, spinach, sweet turnips, green onions, and even tiny yellow Sun Gold tomatoes are ripening! We're excited about the CSA season that is just ahead...Are you ready? 

Look for this tent and the Colvin Family Farm banner
when you go to pick up  your shares at a farmer's market!
(Except Dixie Lee...look for the checked table cloths:)

     As we look ahead a little over a week I am all ready anticipating the phone calls and emails with pleas for help. Those new to eating local, and fresh will be in for a nice big surprise when they arrive at one of our markets or drop-offs and see just what a share really holds each week. This is our first year with a "one-size-fits-all" share, so I can't really tell you yet what will be in your first share, but I do have an idea...and it's time to get your kitchen and schedule ready for the start of a great CSA season!

#1 It's time to clean out your refrigerator. I mean, REALLY clean it out...think of it as a spring clean. Look at all those jars of condiments...tiny peppers that were too hot to eat, salad dressings that have sat for weeks, (maybe months) and those leftovers that no one ate and got lost in the refrigerator shuffle....be ruthless and CLEAN IT OUT. Keep what you will use and "compost" the rest. Try and devote a shelf plus a drawer if possible to vegetables. Wipe the whole thing down well, and plan on doing it each week as you store your vegetables. 

#2 It's time to think through how you handle the fresh vegetables you now use. If you regularly pull out partial bags of mushy greens, shriveled peppers and hairy carrots, you need to rethink your eating habits and how you store your fresh vegetables.
     Does your family eat fresh salads daily like mine? How do you store the lettuce and other greens that you've bought over the winter? If what you buy comes in a nice little resealable plastic bag or container it's time to think through how you'll store the beautiful whole heads of lettuce and open bags of greens you'll receive in your share. You can have the same convenience you've grown accustomed to, but it will take a bit of pre-planning. Take a good look at your refrigerator and measure your shelves from front to back, and side to side. Have these measurements in hand when you research containers that will hold the greens that will be in your weekly share. I've found a container that works JUST RIGHT  for the tender greens like lettuce, spinach, and arugula in my refrigerator..maybe it will work for you too.

Believe it or not I found it it at Walmart years 

ago, (and they still carry them) and we're in our 3rd year of using them. They fit exactly from front to back and are a great space saver. I use 2-gallon Ziploc bags to hold my steaming/smoothie greens like kale, Swiss Chard, Collards, and Mustard Greens as they are tougher and can take being packed tightly and stand straight up on my tallest shelf. I use a Sharpie permanent marker to label the bags so they will not be thrown out when emptied.  When they get empty I simply squirt some dish soap in them and fill part way with hot water. Then I zip them and slosh them around a bit. After rinsing well with more hot water I hang them over a tall utensil in my rack to dry. They do not have to dry completely because when you empty your dish rack they will still be wet in places. I fold them and store them in my produce drawer of the refrigerator until I need them again. I wash and spin my greens, then pack them without paper towels in these containers and  they will last over a week IF we don't eat them. (A rarity.) 
    I use plastic bins/baskets to hold the turnip, kohlrabi, beets, or carrots, and other root crops that seem to either build up in my drawer or tumble around on a shelf. These can be found cheaply at Dollar Tree type stores or online. If you keep your vegetables visible, you're more likely to use them.
   When bundles of green onions make their way into the farm kitchen I re-cut the bottom of the onion and place them in a jar of water, ready to pull out for a quick meal.

#3  It's time to start planning NOW how to use your share of our harvest!  Start to educate yourself on the ENDLESS ways to use fresh seasonal vegetables that will part of your weekly share of our harvest. On Pintrest I have a board you can follow that I put alllllll kinds of ideas on. Explore the endless possibilities and plan to use part of your share each day. Then you'll be more than ready to pick up your next share without guilt. Also on our website there is a forum where you can see what other shareholders are making with their shares. I'll also announce and post a link to this blog each week (prayerfully) there. This is a great way to get to know your farm, and your farmer's family.

#4 It's time to adjust your schedule. One more adjustment you'll need to make to be a successful shareholder is to take time when you get home from EACH market to prep your vegetables for quick use.  By washing, trimming, and storing your vegetables immediately you will be more likely to use the vegetables and will enjoy the convenience you have grown accustomed to all winter.  If you have a busy family as I have, make it a family affair. Little ones love to swirl greens in a clean sink of cool water, and my boys love to "twirl" the salad spinner. I also snip the beet greens off the beets about an inch above the bulb and store them either separately or with the chard for quick stir fries. I keep a special basket for the new potatoes on a shelf in my pantry as I hate to mix them with the last of my store bought ones. I also keep a special basket on my counter of tomatoes latter in the summer as they should never be refrigerated. Squash, cucumbers, and carrots are delegated to the crisper drawer. By having everything stored clean and ready to use, I am more likely to use them when pulling a quick meal together. As the season progresses, I'll give more tips on how to store your bounty. 

I'd like encouraged you to think "outside the box" when using your shares. When you get this week's share it will have have some interesting greens in it like kale and mustard greens. You may be at a loss on how to use them. I'd like to share two ways to use them, with ideas on how to "tuck" them into your family favorite meals.
Tonight I made supper for the first time in 7 1/2 weeks! I'm so glad to be feeling some better. (Eight weeks ago I fell here on the farm and got a concussion.) It was a joy to pull ingredients together and whip up a supper to fill my farmer boy's stomachs! I found a new recipe to use some spicy sausage I got on SUPER sale. 


                            Spicy Sausage Casserole

1 tbsp. olive oil
1 lb. smoked sausage (I used crumbled Hot Italian Sausage)
1 1/2 Cups diced onions
2 cloves garlic, minced
2 cups chicken broth (I used bouillon in a pinch.)
1 (10 oz. can Ro-Tell tomatoes and green chilies (Latter on in the season simply chop tomatoes and chili peppers up to fulfill these amounts.)
1/2 Cup heavy cream (I used 1/2 and 1/2)
8 oz. Pasta (The recipe calls for penne, I used spirals, and could see it being made out of flat egg noodles.)
1/2 teasp. salt and pepper, each
1 Cup Monterey Jack Cheese, shredded (I used what I had on hand, shredded cheddar.)
4 leaves Swiss Chard/Collards/Kale Greens, etc. thinly sliced

     Begin by browning your sliced sausage in an oven-safe skillet over medium high heat. Stir the sausage for about 3 minutes. Next add your thinly sliced greens, onions, and garlic. Continue stirring until onions are slightly brown and the greens are limp.
     Next, add your broth, tomatoes, cream, pasta, salt, and pepper. Stir to blend. As the liquid reaches a slight boil, cover the skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.  
P.S. If there doesn't seem to be enough liquid to cook the pasta simply add a bit more broth and cream till  you can see the liquid up near the pasta...it'll cook fine. Also, if you are using HOT sausage, you may want to use just regular tomatoes as ours was SPICY...but yummy!
    
     Now to help you see how I incorporated greens into just about any recipe, visualize the above recipe without greens. That is how it was originally written. I think it really gives it a burst of color too with the red and green! I've used this method for a lot of our family favorite recipes. This spring  as what we call the last cool snap of the season, Blackberry Winter was chilling the boys in the field I added thinly sliced greens to Chicken 'N Dumplings that gave the winter comfort food a springy lift! It was yummy! The dull looking meal was given a visual face lift!  Lasagna also takes on a gourmet touch with sauteed spinach or Swiss Chard tucked between the pasta. Pizza also becomes an upscale health food when you layer sauteed spinach, onions and mushrooms on top of a white sauce. The only green I really have a hard time incorporating is mustard greens...they have a distinctive flavor that is great steamed, or even partnered with other greens but not in my other dishes. Experiment and have fun!
      
                                     Steamed Greens

     To prepare your greens (kale, Swiss Chard, turnip, collards, kale, or a combination of each) wash them in cool water. I then lay mine on a tea towel, no need to spin them dry. To chop them I roll a few leaves together (large leaf on the outside and smaller leaves inside) and slice down towards the stem. I continue to cut right down to the tips and throw out the last 1/4".  My next cut is to cut the whole outer leaf in half lengthwise and then in quarters lengthwise. I'm frugal to the core..I even use the stems that so many people throw out. They steam tender and contain so much fiber, minerals and vitamins. Why waste them?
     In a large pot, place your greens along with a minimal amount of water or broth. Some folks like to add a spoonful of bacon drippings...and we like this on occasion too. My daughter likes to sprinkle beef bouillon on her greens to season. There are many ways, experiment to see how ya'll like them. Below is a time-table for cooking...use it as a starting point. (These times are for leaf only. If ya'll are like us and want all we can get out of our $$ then add a few minutes or saute them with olive oil and onions on the stove top. :)

Beet Greens 3-4 minutes
Broccoli Raab 3 minutes
Collards 10-20 minutes
Dandelion 1-3 minutes
Kale 5-10 minutes
Mustard Greens 2-5 minutes
Swiss Chard 1-2 minutes
Turnip Greens 4 minutes

I've been enjoying the first tastes of summer.
They are only coming in by the handful
now, but look for them shortly.

     There is a great summer bounty growing in our fields right now...tomatoes are ripening, cucumbers are sending out their first fruits, and green beans are blooming, rows of colorful lettuce are a work of art! It's time to get ready.

Fresh bundles of garlic!

  
I also want to be ready for Christ's imminent return. 
Are you ready? With the uncertainty of the world around us, the signs of His appearing are everywhere! You cannot guarantee that you will go to heaven by being a good person, being a member of your church, or because you give to the needy. There is only one way, through Jesus Christ's free gift of salvation. You can't earn salvation or eternal life...IT IS A FREE GIFT!
Are you truly ready? 

"For by grace are ye saved through faith; and that not of yourselves: it is the gift of Christ Jesus. For by grace are ye saved through faith, and that not of yourselves: it is the gift of God: Not of works lest any man should boast."
Ephesians 2:8,9


Abundant Blessings,
"The Farmer's Wife"
Val Colvin

P.S. I'm looking forward to getting to know ya'll ! Subscribe to the blog so you won't miss this weekly letter from the farmhouse.

Wonders of Spring on our Farm

 Can spring really be here? As I look out through the falling snowflakes in mid-April I  wonder at God's ability to meld one season into the next!

Spring on our farm is a wonder to behold! There are new chicks, flowers poking their "noses" through the soil, and many plans for the new season running through everyone's heads!

The last batch of chicks  that hatched in February now look like miniature full grown hens. They've enjoyed fresh grass and the warm spring sunshine since they could venture from the heat lamp during the late winter days. They'll prayerfully be laying eggs by early July! 

Inside the farmhouse another batch of chicks, ducks and turkeys are hatching in our incubator.In just

a few short weeks our flock will prayerfully have reached 350 laying hens in various stages of

After the family came home from church
on Easter Sunday, these newly hatched
chicks were brought to me in bed where
I was/am recuperating. 

development. We seek to serve our customers with the same fresh, natural country eggs we enjoy serving up at our 12' long farmhouse table!  

     With each child comes a different bent...different interests. Faith Anne (13) loves flowers. So with we're venturing into flower farming along with our Certified Naturally Grown vegetables, poultry, and baked goods.  We have flat after flat of flowers that will soon move from the greenhouse into the field. Breaking  through the soil now in the field are black-tipped wheat and muli-colored Larkspur.

This is a flat of branching sunflowers that are ready to be
transplanted as soon as I'm able!

We've purposed in our hearts to establish a farm commercial kitchen. With the Lord's leading, we have met with a state inspector to explore the building's needs and are researching equipment needs. We hope to have the same fresh ground whole wheat bread, cinnamon rolls, and canned jams and relishes at all of our 9 markets this season. Please pray for wisdom! If you know of used restaurant suppliers in the area or see a DEAL, please contact us. 

In the farmhouse sewing season continues. Faith Anne made her first apron totally
alone, and a dress for Easter with help from her sister Hope. We're so proud of her! I've made several

jumpers and aprons, with Charity at my side. At six, she's a remarkable sewer! She made a kerchief to hold her hair back, a one dimensional doll, and handkerchiefs with embroidery on them with very little input from me. She's delighted with a small drawer of scraps, buttons, and scissors. Oh, the bliss of little girlhood!

I've been trying to write all this... while trying to recuperate from a concussion. God IS FAITHFUL and was protecting me during  a farm accident. I was flown to Chattanooga and thanks to the prayer of sisters and brothers in Christ I was released with "only" a concussion. I've been trying to be "good" and heal, but it has been a difficult process. One doctor told me I was lucky...I believe I was protected by God's hand.  I've determined to finish this up today as I promised a group of young mothers I spoke to in Knoxville that I'd have some information for them online this month. Oh my, the month has FLOWN by! So if this blog posting isn't up to par, please be patient with me. :)

I spoke to a dedicated group of young mothers on gardening with young children...or children as a whole. I felt really connected with the group as I've been steeped in motherhood for over 30 years now, and have been where they are for all those years! I'm just now sensing a bit of release from having a baby at my side. God has kept me in touch with the blessing by adding Samuel (2) and Josiah (8 months), my grand-babies, to my life here on our farm.

I introduced the square foot gardening model to the group and how it lends itself so nicely to gardening as a family.  With raised beds we saved sooo much time, energy and frustration was averted.  Mel Bartholomew wrote a helpful book called, Square Foot Gardening that can direct anyone into growing fruit and vegetables in a miraculously small space. It has been proven that one\ 4X4' raised bed can feed an adult a great variety of veggies throughout the growing season. With this intensive method you can plant 1 tomato per square foot, or 4 lettuce plants, 9 bush bean plants, or 16 carrots or green onions per square foot!  I highly recommend a 2X4' bed for a preschooler and a full 4X4' for a budding gardener in grade school. There is soo much to learn in a garden...especially a square foot garden!

I HIGHLY recommend Mel's books and methods. They have their books, downloads, and DVDs on sale right now. I highly recommend their school package for $35. I have each resource offered in the package and you as a parent can use all the information and activities for your children over the years, especially if you home school your child. State that you home school if asked. Mel is VERY pro-family gardening! He has been very supportive to our family over the past 20 years. In fact, we won their national school contest one year and placed second another year!

Our older children each had their own beds at one time and enjoyed the wonder of growing their own snacks and side dishes for the family. It seems now that we used to live in our garden! Our boys took that knowledge and have used it and grown in their knowledge and farm full time!  Some of our favorites have been:  Easter Egg Radish, Sugar Ann Snap Peas, Sun Gold Cherry Tomatoes, Juliet Grape Tomatoes, miniature white cucumbers, and green onions. If you can't find the particular varieties I've mentioned, don't let that stop you from buying any radish, or cherry tomatoes you can find online or locally.There can't be a better way to spend a warm summer morning than working in the raised bed garden, then flopping out on a blanket for a good story!  Make it part of your daily/weekly schedule to spend time in the garden with your child. The book I mentioned is full of diagrams, pictures and ideas to guide you. Mel makes the method so easy that he'll even tell you how many cups your child should pour from his bucket of sun warmed water onto his plants!

Some of our family's  favorite garden catalogs are Johnny's Select Seed, Territorial Seeds, and Baker Creek Seeds. We rarely ordered the usual...we liked finding the colorful, the odd shaped, or the rare varieties. It's fun to pull a radish...but it's always a treasure to find your favorite colored Easter Egg variety emerging from the ground! It's never too late to order a catalog or request one when you order online. They are a GREAT educational tool that is FREE! In our family the younger children never had a Sears Christmas catalog to page through repeatedly, but they sure wore out seed catalogs! 
            (I have received no remuneration for the links or recommendations mentioned.)

If you're like me, you are ready for the warmer days ahead!  I began this blog when it was snowing outside (and not dizzy) and finishing it up near the end of the month! I was looking forward to seeing my Redbud tree bloom at the beginning of the month, and now the late blooms are fading...Here's a look at early spring on Colvin Family Farm! 

We had "Dogwood Winter" earlier in
month where the temps dipping
to 25 degrees. Here we're covering crops
to protect them.

Faith Anne seeds the flowers for her market flower garden.

I'm teaching Charity how to cut
seed potatoes.

We planted over 2 TONS of seed potatoes. We had help from two SPECIAL families from Victory Baptist Church! Thanks ya'll!

Caleb harvests onions that we wintered over in the high tunnel
 for our last winter's markets.

Slicing onions planted for the season.

Luke helps  his big brothers plant
onions now that school is over.

Can you spot the queen bee? Isaac is our bee keeper, and
we pray to have lots of honey for sale this year!
He's been busy adding hives to both farms.

      

Fun in the farmhouse!
Joasiah (top) Samuel (middle)and
Levi with his homemade Lincoln
Log town (bottom)

An early planting of lettuce in the high tunnels. The drip tape
marks the planting spot, and the boys hand plant the
lettuce seedlings on each wet spot.

The Farmer's Wife

                                                                          Boys on the transplanter mid -month.

A view of our strawberries before the first cold snap with the high tunnels
in the background.

Charity is learning a lot these days...she's a big girl now
that Kindergarten is behind her!
Learning to sew and make bread are some of her favorite things
to do!

One of our new ventures with the farm is the addition of
organic pastured poultry. The guys have been building
these movable pens that will run alongside our vegetable
fields. Look for more on this as the season progresses.
The bottom picture is of 15 pens stacked and ready for
the chicken wire and tin roofing. Then they'll be moved to the other farm.

Cheap tarps are a great gift from Daddy!
The lil' boys set up a soldier's camp...then they march
around the yard barking orders to the Red Cross girls
who are also learning to march! (Charity and Faith Anne)

As the season takes off this week, we are looking forward to a season full of blessings...the harvest, relationships within our family, our CSA family, and with our customers, and sharing Jesus Christ's love and forgiveness with everyone we meet. Come share the season with us! Visit us at  http://www.colvinfamilyfarm.com/!  

Part of this week's harvest! Praise God!

" For my thoughts are not your thoughts, neither are your ways my ways, saith the Lord. For as the heavens are higher than the earth, so are my ways higher than your ways, and my thoughts than your thoughts. For as the rain cometh down, and the snow
from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater. So shall my word be that goeth from out of my mouth: it shall not return unto me void, but it shall accomplish that which I please; and it shall prosper in the thing whereto I sent it."
Isaiah 55:8-11

Abundant Blessings,

The Farmer's Wife

Val Colvin