I Wanna Go To Farm Camp!

How cool is it that such a thing as “farm camp” exists? No endless weeks of daycare, uniforms and kumbaya for the modern set. Now young’uns can learn about farm animals, growing food, and all sorts of things that were, let’s be honest, probably chores way back in the day. I can imagine my 98-year old grandmother who couldn’t wait to get off the farm at 16 shuddering at the thought of actually wanting to do all this fun farm-y stuff. (In fact, I do think she’s a bit amused at how I like to spend my time!).

Desi says she wants to go to Farm Camp!

These days, however, our youth are in critical need of connecting with nature and where our food comes from. Farm Camp may just be one of the more important movements (along with school gardens) happening in the “nature deficit disorder” scene.

Here in Albuquerque, we are lucky to have our own farm camp at Erda Gardens, a biodynamic CSA and Learning Center. In their third year of hosting farm camp, they bring in local experts to make the experience so much the richer. This year’s sessions start the first week in June. Find out more about Farm Camp at Erda Gardens on their website. Looks like so much fun!

Amanda and the Amazing Above Water Farm Camp Basket Weavers

Posted in Albuquerque, New Mexico, Permaculture, School Garden, South Valley - Albuquerque, Urban Homestead, Workshops | Tagged , | 1 Comment

2012 Herbalism 101 Workshop Series

Our 2012 Herbalism 101 series starts in just one month!

Starting Sunday, May 20, we will meet one morning a month to explore the gardens, learn medicine-making skills, and learn how to use herbs for health and wellness. We’ll cover specific organ systems (e.g. Herbs for the Respiratory System), and I’ll share favorite remedies for common ailments.

Poppies! California Poppies!

The class size is small so that there is plenty of time for questions. We always have a lot of fun. I hope you can join us!

Dates, times, and registration info available here. $40 per class or early bird discount of $200 for the entire series if paid by the first day of class. Class size is limited and pre-registration required.

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Cuckoo Marans Chickens

We get a lot of blog hits from people searching for information about Cuckoo Marans chickens, an older breed that is newly popular. There isn’t a lot of information about Cuckoo Marans out there, so I though I would add a post about my experience with the breed.

Cuckoo Marans Momma Hen and Her Just Hatched Chicks: "Oh My Stars!"

I’m not going to write about how this is a heritage breed from France, their history in the United States, etc. I’m going to tell you my experience with the breed. If you just want the details in a nutshell: they are a good dual-purpose breed, average egg-layers (don’t go for them if you’re looking for serious production), dark eggs IF you get good genetics, good mothers, the roosters are good meat birds, and they’re pretty but don’t have spectacular plumage.

1. I wanted dark brown eggs. After reading about the different dark brown egg-laying breeds, the Cuckoo Marans seemed appealing, especially since I like dual-purpose birds.

2. I ordered 25 Cuckoo Marans, straight run, from Murray MacMurray hatchery, which is my favorite hatchery. They all survived and were healthy, BUT only a handful of the hens ended up laying the really dark eggs that MM advertises. Some were darkly speckled as opposed to entirely dark. (By they way, when you get the chicks, those with a larger whitish spot on the head tend to be the roosters. The hens tend to be darker).

I think this is because A) MacMurray’s got the breed, but they’re just pumping out the eggs, not raising them up and selecting for egg color and B) word on the street is, over the years, Cuckoo Marans were crossed with Barred Rocks to improve their egg production. So, the breed produced more eggs, but the eggs had an occasionally lighter color. Don’t get me wrong, the eggs are still darker than, say, a Buff Orpington, but I’ve had RIR’s lay darker eggs.

So…if you really want dark eggs right away, I recommend buying from a breeder, not one of the larger hatcheries.

3. Barred Rocks and Cuckoo Marans have similar coloring, but the barring and coloring is really different, if you pay attention. There was one hen of the 25 who had coloring more similar to a Barred Rock than a Cuckoo Marans, which reinforced my supposition that there were Barred Rock genetics present.

That hen’s name, by the way, is Chatty Kathy, because she used to make so much noise -cackling at me when I milked the goats. I think she was trying to say “I’m not a Marans. I’m not supposed to be here.” But, unlike Barred Rocks, she stopped laying her first moult and never started up again (I think that was two years ago). That’s an early retirement if I’ve ever seen one! She’s also mean to her fellow hens. She’s been on the list to cull, but Tree likes her, so she’s still part of the flock. For now.

4. So, back on the ranch, I selected the darkest eggs from the hens with the darkest coloring to hatch out. We had a good first hatching of chicks. Our Buff Orpington named Crazy raised them up (she was a broody machine, going broody again a few weeks after each clutched was raised…even in January). Sadly of that first clutch, more than half were roosters. More sadness, several of the female chicks drowned in the goat’s water bucket (we’ve since put it up on blocks when we have chicks), so we had a small number of hens that were raised up from that first batch. Many were already promised to friends, so we kept only two.

Those two hens had the dark feather coloring and dark eggs that I wanted, however, when I went to hatch out their eggs, many of the eggs were duds (they didn’t hatch). That has never happened. What that was all about I don’t know: did the rooster really not ever mount them? Or was there something structural or genetic at play?

I ended up being so enamored with a Marans/Araucana cross name Lulu (from a favored white Araucauna (Whitey) who was an incredible layer with a great personality), that I decided to stop breeding the Marans and just raise the offspring of Whitey and Lulu.

The Marans roosters were large and for the most part good roosters (in my book a good rooster doesn’t attack people, is not overly amorous with the hens, good fertilization rate, and takes care of his hens (finds them food, protects, etc.). The last purebred Marans rooster, however, ended up being mean with the girls, so I made the decision to keep a hybrid Marans/Araucauna cross and no longer raise pure Marans chickens. After all, there’s something to be said for hybrid vigor.

So, for all of you who find this blog looking for information about Cuckoo Marans, I hope this is useful to you!

Posted in Farm Animals, Urban Homestead | Tagged | 5 Comments

Land for Sale Next Door to Sunstone

Help us find some great neighbors (or investors!). Please share this information widely! There is a 1.5 acre lot next door to us for sale. Here are a few details and stories behind the lot.

-$135-145,000 (asking. make an offer!)
-Address 2812 Long Lane SW, Albuquerque, NM 87105 (though the plat is probably registered under 2812 Raymac SW).
-Deep, good well. Can’t recall exactly how deep (trying to get this info), but I think it’s at least 200 feet.
-Excellent acequia access and irrigation and turnouts.
-Some fruit trees (neglected), and a mature english walnut and pecan. –Many perimeter trees with nice open square shaped lot.
-Quiet private dead-end street in the Los Padillas neighborhood in the South Valley (1 acre zoning, no street lights, only 5 houses on the street).
-Hooked up to city sewer, but will not be hooked up to city water (no water bills!)

History: The house burned down on Thanksgiving this past year. It was just cleared. They contractors left the small circular concrete driveway pad in the front, but everything else is well-cleared and ready for building or growing.

There will likely be several properties available in the near neighborhood and possibly on this street in the next year or two. We’d love to see a “green” neighborhood of like minded people.

We are about 15 minutes from downtown, 20-25 from Nob Hill. Easy access to all parts of Albuquerque via I-25 (either Isleta or Rio Bravo exits) or Coors.

The land is owned by Libby Long, the homeowner whose family who originally started homesteading this land in the 1950′s. We are sad to see her go and have enjoyed many wonderful stories about the land (which we’ll share!). I do not believe that she is willing to carry a mortgage, but I’m not 100% sure about those details (trying to get them).

You can see an aerial view of the home (pre-fire) and land by googling 2812 Raymac SW, Albuquerque, NM 87105. If you would like more information or would like to make an offer, please email us and we’ll put you in touch with the landowner.

Thanks for spreading this information to any email lists you have or to anyone who may be interested in urban farming.

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Goat Cheese Workshop – February 19

[As of 2/16, the class is FULL. If you didn't get a chance to register, send us your email to be on the mailing list for the next goat cheese workshop!]

If you’ve ever wanted to know how to make your own goat cheese, here’s your chance. Join Jen for a fun morning learning all about making goat cheese. We’ll cover milk handling, rennet, cultures, equipment, aging, and much more.

This camembert-style goat cheese was delicious!

We’ll go through the steps for making the various kinds of fresh chevres and also cover tips and additional resources for learning how to make feta and mold-ripened cheeses. Registration is limited and pre-registration is required for this course. Register online to reserve your spot.

When: Sunday, February 19, 10am
Where: Sunstone Farm and Learning Center (we’ll send directions upon receipt of registration)
Cost: $20

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Marinated Feta Recipe

I just finished the last jar of aged marinated feta made with homemade feta cheese. Oh my. It was beyond good. The seasoned olive oil is perfect for dipping crusty bread.

Homemade marinated feta. A glass of red wine, a loaf of crusty bread, and friends to share it with: it doesn't get better than that!

It was so good that I was instantly sad that I had no more. Thankfully I found a few quarts of feta in my spare fridge leftover from the summer. I typically make feta in the summer when it’s too hot to easily make chevre.

Here is a simple recipe for making your own marinated feta. You can use store-bought or homemade feta. Do you have a favorite recipe? I’d love to hear about it!

Marinated Feta

1. Cut feta into 1 inch chunks, or smaller or larger per your preference.

2. Into a clean and sterile pint-sized jar (or jar appropriate to the amount of feta you have), place a clove of garlic, halved or crushed, a goodly pinch of peppercorns and a dash of red pepper flakes.

3. Place feta chunks into the jar, nestling a bay leaf and a sprig or two of fresh rosemary half way up. Fill to cover with olive oil. Cover and let stand for several days to encourage the flavors to meld. You can start eating after a few days, but it’s best after at least a month. I put it in the fridge to age if I can wait that long. The leftover oil is delicious in salads, over bread or vegetables.

Enjoy!

Posted in Goat Cheese, Recipes | Tagged , , , | 4 Comments

Goat Milk Soap Workshop this Sunday

[12/1/11 update: THE CLASS IS FULL. I can't accept any more registrations. Sorry!]

Our last workshop of the season will be this Sunday, December 4th, on Making Goat Milk Soap. If you’re interested in learning this craft, we still have a few spaces left.  Looking forward to seeing you on Sunday!

Come make soap using my milk!

For those of you who have been looking forward to coming out for a workshop, our next one is on Making Goat Cheese, January 15th. More info to come!

Posted in Workshops | Tagged , , , , , | 8 Comments