Happy Tuesday! You know what that means? Its day one of two every week that we share about the happenings on our farm through our Youtube channel!
We missed last Thursday's video due to some illness on the farm and catching up from that but we are back at it. With the really cold weather coming our way its time to start gathering everything out of the garden and finish getting our fall garden planted.
You will never guess what we found in the zucchini plant.... and no it wasn't zucchini, check it out in today's video!
Did you know it was a thing? Apparently its as exciting as pairing wine with cheese, and chocolate with cheese... tea with cheese. Wine has many tannins which make it pair well with cheese and tea has the same tannins. While we feature mostly herbal teas, which don't have tannins, these teas still pair great because of their fruity quail-TEAs. See what I did there ;)
We are off to the Wedge of Portland to share our teas amongst a sea of wonderful Oregon creamery's this Saturday and so we thought we would share with you our picks for tea pairings. Grab some great cheese, and some other accompaniments (Perhaps some Mt. Hope Farm's fruit spreads) and make a platter that you won't forget.
Cherry City Chai & Decaf Chai Tea- Willamette Valley Cheese’s Brie, Comte Cheese, Sharp Cheddar. Other foods to pair with: milk chocolate, apple scones, hazelnuts, popcorn and plain beef jerky or used as a beef marinade.
Gingerbread Spice Tea - Brie, aged goat cheese, mascarpone and mozzarella. Don’t forget blue cheese- yes ginger snap flavors and blue cheese are a thing. Pairs well with other fall flavored foods especially cranberries, apples and pears.
High Desert Hibiscus Tea- Goat cheese (aged and fresh), & blue cheese. Pairs well with citrus flavors and mints.
Coastal Cranberry Spice Tea - Rouge Creamery’s Blue Cheese, Smokey Touvelle from Rouge Creamery, Mozzarella from the Urban Cheesecrafts, and Rouge Creamery’s Caveman Blue. Pairs with anything that mulled wine pairs with.
Oregon Harvest Berry Tea - Mascarpone, Cream Cheese, Willamette Valley Cheese’s Brie, Camembert, and Urban Cheese Crafter’s Mozzarella. Makes a great reduction sauce for baked fruits.
Three Sisters Kombucha Blend (served hot by the cup)- Aged Gouda from Willamette Valley Cheese Co., Sharp Cheddar and Chiriboga Blue. Pairs well with dark chocolate.
Mossy Rock Kombucha Blend (served hot by the cup)- Cheddar, Brie and Chevere from Willamette Valley Cheese Co.
Willamette Berry Pie Tea- Lavender Touvelle from Rouge Creamery, Mascarpone, Willamette Valley Cheese’s Brie and Camembert.
Rose City Repose Tea- Lavender Touvelle from Rouge Creamery and Plain Cheese Curds.
Which flavors sound best to you? Have you paired cheese with tea before? Tell us about it, we would love to hear your experience and your favorite pairings!
After a few weeks of illness we are starting to get back to our normal schedule here down on the farm! Its the time of year where we are busy putting up the harvest from our own vegetable garden but as well as other local goodness that we use in our teas.
In today's video we are sharing how we turned 3 boxes of concord grapes from our neighbor into some juice for the freezer. We hope you enjoy and thanks for stopping by the farm!
The weather here in Oregon did a flip flop... a couple of times I think. One day its hot outside in the mid 80's and the next it is raining and cloudy. September and October are harvest season here down on the farm. All those months of planning, planting have come down to this.... harvesting.
We have enjoyed the grapes hanging off our vine on our front porch for some time now and while it is sad to cut them down and no longer have them there we get to enjoy their sweetness. Some fresh, some dehydrated and maybe even some in tea for our monthly tea subscribers.
We also planted some experimental quinoa this year. There is a farm locally that specializes in it so we thought we would give it a try. Quinoa is an ancient grain and is a very healthy protein packed food. It looks much like bird seed after harvested! We figure if we didn't eat it ourselves we would either save it for seed and/or use it to supplement the chicken feed.
Check out our harvest here on Youtube and thanks for visiting us down on the farm!
The leaves are falling, the grapes are changing colors. The fall and Christmas decor is already in the stores. Wait! What? What is the date?!
While the official first day of fall is not until September 22nd (not too far off), down on the farm we are ready for this slower time of year to come. Summer is such a busy time on the farm planting and harvesting, trying to get our building project sealed up before the rains start and thankfully we don't have wood cutting on our list this year with the stash we have!
The local coffee shops are advertising pumpkin this and that, gingerbread is surely not far behind but you know what?! Its CHAI SEASON! While chai is the name for all kinds of tea in India, marsala chai is what us American's are familiar with. That spicy drink filled with cinnamon, cardamom, ginger and other spices that warms us up in the cooler months and makes us all comfy cozy.
Back to those coffee shops... most pumpkin spice latte's are flavored with synthetically flavored syrups and the sweetner in them is usually corn syrup. Far from a health food! Along with that is usually added a conventional milk. Today we are going to turn this unhealthy drink into something very healthy by just changing up what we use in the recipe.
Brewing the tea
First stop on our recipe journey is to get our tea brewed. Our preferred way to brew loose leaf tea is by using a french press. Typically used for coffee, french presses are very simple to use. Simply place the tea inside the press, pour your hot water over the top and place the lid/press on the top to steep. (Check out the demo in the video below)
We are excited that we were sent a new french press to review called the Espro P3. The most common french press is Bodum, which we have many of, because they are the easiest to find locally. We also have a couple of others that are lower end and we use all 5 of them every week when we brew tea for our farmer's market tea tastings.
I was super impressed with the Espro 3! Mostly for 3 reasons:
1.) The Double Filter System - Typically a french press has one filter that is made from metal mesh and some times the tiny tea bits will sneak through there. The Espro has a double filter system and catches all of the smallest particles making it great for any kind of tea. I'm sure it would work with fine ground coffee as well!
2.) Lock- This lovely lock keeps the glass carafe attached to the exterior case and handle which is great for when it comes time to hand wash. We have broken many carafe's because they fall out during washing and hit the sink then shatter. This lock ensures that won't happen during washing.
3.) Double Thick Glass- The carafe on this french press has double thick glass which helps keep the tea warmer longer and makes it more durable if dropped. Ask me how I know that its more durable if dropped ;) Yep, I dropped it! Not on purpose of course but I was super glad to see that it held up!
Check out the Espro in our video review below and also on Amazon.
Yes these are affiliate links, they provide our family farm with a wee bit of income so we can continue to bring you great recipes and local teas! There is no additional cost to you, if you decide to purchase. Cheers!
Espro P3 Standard
Espoo Stainless Steel
Large Espro Stainless Steel
Stainless Steel Frothing Pitcher
Mix'n it up
Now that we have covered the WHY we are drinking the chai and the how of brewing the tea lets get on to the actual recipe, because that's what you all are here for right ;) Bring on the tasty yummy (and healthy) Pumpkin Spice Bullet Proof Chai.
Pumpkin Spice Bullet Proof Chai Tea
4 - 6 TSP Loos Leaf Chai
( Recommended Decaf Chai, Cherry City Chai and/or Gingerbread Spice)
2 TSP Butter from Grass Fed Cows, melted (also known as grass fed butter, no - butter doesn't eat grass.... why do I say that, because the Farmer asked me.)
2 TBL Organic or Homegrown Pumpkin Puree
2 TSP Organic Coconut Oil, melted
2 TBL Organic Maple Syrup (the real stuff from trees!) or Local Raw Honey
1 C. Grassfed Milk (no milk doesn't eat grass... the cows, they eat the grass and make the milk... vs grain fed. That reason is a whoooole other post... leave a comment if you would like me to write it.)
1/4 tsp Pumpkin Pie Spice (or to taste, see recipe below)
1.) Steep the tea (any way you like) in 12-16 oz of almost boiling water for 7-10 minutes.
2.) Add the pumpkin, maple syrup, butter, coconut oil and steeped (strained) tea to a blender.
3.) Blend on high for about 2 minutes (we used the hot chocolate setting on the Blend Tec) until fats have emulsified and mixed together with the other ingredients.
4.) Warm up milk on stove so that its warm to the touch but not boiling and turn the heat off before the milk creates a skin over the top.
5.) Froth the milk using an electric frother or by placing it in a clean french press and pumping the press up and down until frothed.
6.) Pour pumpkin mix from blender into a mug, top with frothed milk and sprinkle on Pumpkin Pie Spice. Enjoy!!!
Pumpkin Pie Spice Mix
4 TBL Organic ground Cinnamon 1/2 TSP Organic ground Nutmeg
2 TSP Organic ground Ginger 1/2 TSP Organic ground Allspice
1/2 TSP Organic ground Cloves
Mix all the above spices together an store in an air tight container in a dark location. Should keep up to a year, if you don't use it by then!
Thanks for stopping by the farm and we will see you next week! Enjoy that cup of Pumpkin Spice Bullet Proof Chai!
Some people get up early and they go to the gym, or go for a walk or have some form of exercise they do to start off with their day. Its a great habit and start to great health.
On the farm, the garden is our gym. Its great because not only is it "free" but it "pays" us in food! And boy do we need the food after working in the garden, talk about a great way to stir up an appetite!
This time of year harvest season is hitting hard. We have LOADS of food coming in the house. The counter is piled with food of all sorts and we spend a couple days a week just processing and putting up food for the winter.
This week we are taking you with us as we dehydrate what we bring out of the garden. The freezer is full, the fermentation area is full so all that is left is to dry or can. I'm just not a fan of canning and in the video below you will find out why.
Do you have a summer garden? What food do you preserve to get you through the winter? Is there something that you wish you could/would grow and preserve? Share with us here!!!
I'm smiling because even though its really, really hot, muggy and the sky is filled with thick smoke these zinnia's are still beautiful. They make me happy every time I see them. Do you want to know why?
These beauties all came from a little packet of seed. Of course you say... all flowers come from seed. You see this gal grew up just outside of the city, while my mom had a tiny garden once or twice, and the fruit trees that came with the property, it wasn't until I met my Farmer that I really grew anything. In fact I KILLED EVERY HOUSE PLANT that came in my reach. I didn't bother planting anything at all, inside or out.
But there was this one book that lit a spark, and then the health needs of my family and myself. And then this deal on a packet or organic seeds and an ABUNDANCE of beautiful flowers. No they were not these flowers but these ones are growing just as abundantly. And SO many different colors! They are just beautiful, and useful, and make the garden and the house look pretty. And I didn't kill them.
These little flowers are a proof that if you keep trying eventually that black thumb will turn green. By the way I still kill every plant in the house, so I stick to my outdoor plants.
In-between these flowers are some lemon balm, its there hiding and grows much slower than the flowers. Today though, we were running low on lemon balm tincture. Those little bottles (1 oz) don't go very far and they are super expensive at $12 a bottle.
$2 for lemon balm seed, a mason jar and a few dollars of vodka net me a whole canning jar full of tincture with plenty of lemon balm for a few flavorful dishes in the kitchen. Join me in this video as I walk you though our process of harvesting lemon balm and how to use it. Recipes are typed out below the video.
Lemon Balm Tincture
1 C. Fresh Lemon Balm, Chopped
2+ C. 80-100 proof quality Vodka
1 small canning jar and a lid
Gather your lemon balm removing the stems from the leaves. Chop the leaves up to release the oils better in the lemon balm. Fill your jar half way up with lemon balm. More is always better than less but you want plenty of room for the leaves to move around. Fill the jar the rest of the way with your vodka. Place the lid on the top and make sure to label it not jus with the name of the tincture but also the ingredients and the date that it was made. If you want you could add the date that it should be finished to the top also. I love to use a dry erase marker paired with a white plastic reusable canning lid. Give it a good shake to mix it up and then place in a cool dark spot for 6-8 weeks. Give it a good shake once a week to make sure the alcohol is getting all the way around the leaves.
Lemon Balm Cream Cheese
1 C. Organic Probiotic Cream Cheese
2 Tbl. Lemon Balm
Let cream cheese soften at room temperature. Chop 2 Tbl. of lemon balm and mix into cream cheese. Its great on fruit, toast or anything else you might use cream cheese on. Sweeten it to make a great desert toping.
Lemon Balm topped fruit
1 C. fruit of choice (we used a peach, watermelon would also be great!0
1 Tbl. lemon balm, chopped
Sprinkle lemon balm over fruit of choice. Fruit salad would be great also!
Fresh Lemon Balm Tea
2 Tbl. Fresh Lemon Balm, chopped
6 oz boiling water
Place chopped lemon balm in a french press, tea ball or directly in cup. Pour hot water over and let steep for 3-7 minutes or to taste. Strain leaves from water and enjoy!
The tomatoes are coming wildly from the garden, as soon as one batch is put up there is another batch! WE love our tomatoes though and we are thinking we probably grew enough to make enough pasta sauce all year without having to buy any.
After all I planted 80 tomato plants! Yes. I'm crazy.
Truth be told though, I hate canning. Its hot, its time consuming, its hot. Did I say that already?
Dehydrating tomatoes is so simple and while our huge dehydrator heats up the house some smaller dehydrators out on a porch in the shade do an excellent job! Check out video #2 this week on how you can dehydrate your tomatoes at home.
Rain..... lots of it, is in Oregon's near future. These dog daze of summer don't last that long compared to the rest of the year. While we are still harvesting tomatoes, cucumbers, zucchini, green beans and other yummy things from the garden we are still planning ahead.
Along with planting our winter seeds we decided to mulch our 42 foot long green house in preparation for winter and all that rain that is going to be headed our way.
I know, I know.... I hear you saying that the greenhouse is covered and there won't be that much rain in there! BUT we accidentally built our greenhouse over a winter spring and we didn't know it and so we get quite the amount of water in here when it rains. Join us for video one of two this week as we re purpose hazelnut shells as mulch. Video #2 will be up on Thursday explaining how we dehydrate our tomatoes for a years worth of tomato sauce :)
Did you see it? Did you see it? We were blessed to be in the line of totality for the Solar Eclipse. Despite the scare of how many people would come into Oregon it wasn't really all that bad.... actually it was so quite prior that it was strange. It seems like it all worked itself out though.
We went LIVE on Instagram down on the farm and thought we would share with you our eclipse experience. A once in a life time event....
The gate to the greenhouse barely opens and behind me are the hurried sounds of little tiny feet, determined not to miss an entry into the green house. Prepared with her own little tools for helping out and anxious to plant seed and pick what is ripe.... and may not what is ripe she is always by my side.
Many are headed back to school in the coming months and I'm reminded of our Kindergarten/1st grade science books. They are full of how to plant seeds, types of seeds, harvesting the plants, the plant parts. What really counts though is THIS. Getting out there in the soil, putting the seed in and watching it grow, taking care of it, harvesting it and preserving it. Learning how it nourishes our bodies and the wonders of God's creations. Can you garden with a toddler? YES! It does require some patience but the lessons are totally worth it.
Hope you enjoy and thanks for stopping by the farm!
Happy Friday to you all! We have been SOOOO busy on the farm, is it really Friday already?!
Harvest season comes on slowly and then just really starts to take off this time of year. While we haven't even hit the height of it yet we are continually filling and refilling the dehydrator with some herbal goodness from the farm.
This week I was catching up on the calendula flowers. While we don't have enough of these farm grown ones to fill our tea orders yet we use them for so many other things. They are good for more than just tea!
We are sharing on this video how to harvest the flowers and save the seed along with 6+ ways to use calendula. We hope you enjoy, even if you don't plant to grow your own hopefully its interesting to see the process of the ingredients that get used in our teas.
It was a hot, dry, summer day and the air was thick with smoke. It looked like a cloudy fall morning exept for the heat was saying otherwise. Here in Oregon there has been a wild fire (or a few) burning for weeks but this particular one is 4500+ acres and about an hour from us. The smoke from that fire is just filling the valley which is below us and so it passes us on its way down.
Determined not to be stuck inside the farm house all day I went to wonder around the garden to make sure it was doing ok with all the heat and smoke. I found a cucumber about perfect pickle size so I plucked it from the vine. Then another, and another. Before I knew it my hands were full as could be. I sent the farm boy off to get my harvesting basket and finished picking the cucumbers that were all pickle size.
There were just enough to fill a half gallon canning jar but not enough for a full blown canning session. This will probably surprise some of our homestead readers but I’m not a fan of water bath canning or pressure canning. The heat of the water and the jars combined with the hot summer and no a/c in the house along with four farm children who want to be in the tiny farm kitchen with me just doesn’t get me excited.
I’m more prone to freeze, dehydrate and ferment our abundance for winter. I’ve had yet to try a frozen or dehydrated pickle (hehe) so fermenting it is!
Fermenting is almost as simple as freezing and dehydrating and the results are probiotic rich.
Today I’m sharing with you a recipe from Traditional Cooking School. Its super simple and after the recipe below we have a video that quickly goes over the steps. Not only is this recipe simple but it also uses TEA LEAVES… yep TEA in your pickles, yippee!
This simple recipe will also work for dilly beans dill/garlic carrot sticks or many other raw vegetables that feature a dill/garlic flavor. Thanks for stopping by the farm and we hope you have a fantastic day!
7 ¼ cups 3” to 4” whole pickling cucumbers
6 cloves of garlic
2 tsp dill seeds or 2-3 dill heads
¼ tsp black tea (we used Darjeeling loose leaf)
4 cups Basic Brine (recipe to follow)
6 TBL fine grain sea salt or 9 TBL coarse grain sea salt
8 cups of filtered water
The quick method:
We thought maybe some snow would cool everyone off during these dog daze of summer. This week we are sharing our family story and the story of why we started farming. It involves countries in far away lands, adventures and our family home at last.
From growing our own food, growing our own medicine to herbal teas that we share with our patrons, we invite you to join us on our journey as we become sustainable homesteaders and grow our tea farm. Watch us Grow!
It's harvest time on the farm! This is really the busy time of year for gardeners, farmers and homesteaders. There is so much to do between harvesting the first fruits of our labors yet continuing to plant for fall and winter crops.
There is not just the harvesting but the preserving of the harvest along with all the other things that life throughs our way. Oh June and July where did you go? As we rush on in to August we are sharing a few of the photos that we took around the farm in July. With our Youtube channel it seems like we have less photos and more video these days so there are a few gaps this month. If you would like to see more of what we have been up to on the farm make sure you check out our video section if you haven't already.
Harvest on the farm
A few of our volunteer onions decided to bloom, we decided they would make better decor than onions!
Our lavender harvest, very small this year but pretty and smells wonderful! We love lavender and we are anxious to get some more planted this fall!
A rainbow came out of our dehydrator! There is nothing we love more than seeing, and smelling the beauty of the plants we use in our tea.
A salad all from the farm: kale, chard, onion flowers, bachelor buttons, and radishes.
Tea harvest for the day, always such a pretty site! Rose petals, calendula, chamomile and bachelor buttons.
Calendula flowers, the flower that started our farm and herbal journey, they are so beautiful!
Chamomile is doing fantastic, can't wait to try local fresh chamomile tea.
Dehydrating calendula flowers, they do best when placed face down and it makes for an interesting photo!
The Tea Studio
We are making some great progress on our tea studio this month. The trusts were delivered and placed on top of the studio.
With some help the sheeting was placed on the trusses... one more step closer to finishing the roof.
Almost done, filling in the whole with the ridge vent. A little preview of the interior of the tea studio.
Front vide of the tea studio addition, so nice to see the roof on!
Roofing getting delivered and placed on top of the building.
ARound the farm
3/4 of the garden got planted and mulching commenced.
The tomatoes look so small compared to a month later! So fun to see how they grow. Check out our videos for updates on the tomatoes!
Kitten #1 of 3, this sweet girl will need a home if any one is interested. She is very calm and gentle!
The oregano plants are blooming! Always such a pretty site!
A calendula getting ready to bloom, the bees love these flowers!
Our first cucumber harvest for fermenting pickles! So exciting to see the fruits of our labor coming out of the garden!
The grapes are doing fantastic this year, so many of them and they are so big!
The basil is looking great and is plentiful. Its time to bring it in to the dehydrator to fill up our spice rack.
The purple basil is also doing great, what is your favorite basil recipe?
In the greenhouse
The bachelor buttons are coming on strong and filling up our herbal tea cupboard, we use these in our Oregon Harvest Berry Tea.
The chamomile is loving the greenhouse as well, its so sweet and fragrant!
In the Farm STore...
This month we packed and delivered tea to the High Desert Museum and the Blue Heron French Cheese Company,
Market time has hit the peak of the season and the veggies and fruits in abundance! We have broke out the iced tea for these hot summer days.
Were excited to have our tea be a part of Sea Star Gelato from Seaside, Oregon. A picture here their London Fog with our Cascade Earl Grey and they also have a fabulous Peach Hibiscus with our High Desert Hibiscus blend.
Tea tasting and tea by the cup at the Salem Saturday Market, a great healthy way to cool off on a hot day and to check out all the other great local market vendors.
A visit to the Blue Heron French Cheese Co. to deliver tea and check out what Tillamook Oregon has to offer. A little fun trip off the farm for the farm children.
Thanks for stopping by the farm to see what was happening in July! We are looking forward to an equally productive August. What do you have growing in your garden?
It was a Friday.
Our family all works, lives and school at home- all year around. There is lots to do this time of year between a continuous planting of crops, harvesting of crops, watering, feeding animals. There is no end to the work on the farm in the summer.
Meanwhile most are out of school and taking vacations all over the place. The farmers on the other hand await their downtime in the winter.... like January and February. Not the best time to visit the Oregon coast.
But every once in a great while.... the farmer makes it off of the farm and joins in the fun in the sun. We invite you this week to come with us as we deliver tea to a new location and take in some of the sites. Thanks for visiting us down on the farm!
Did you know that we grow in a 4o ft long green house year around? We grow mostly food for our selves but this year we started adding some herbal crops for our tea. Our green house saves us tons of money on greens throughout the year especially in the off season when greens get more expensive. Its so much cheaper to plant a $3 bag of organic seed than to spend $3 on one head of lettuce.
But that can be hard in some cold places.
It can be near impossible!
With the help of a greenhouse, polytunnel or hoop house you can grow in colder climates, even in Maine, and have greens year around! This is a great affordable way to extend your gardening season and your household food budget.
The Farmer took a few days to help his brother put up their new hoop house. Its very similar to ours wit ha few adjustments. Check it out in this weeks video!
Gardens are a lot of work! First the area is prepared, for us that meant rotating the chickens through the area and then tilling it and then tapping it. Next the seeds need to be planted, watered, babied. Then the seedlings get transplanted out into the garden. Phew..... I'm so hungry after all of that work I'm going to be anxiously awaiting the food that comes from it. But wait we aren't done yet... we have to keep watering those baby plants. Make sure that weeds don't take them over.
The good news is that with a little effort up front the watering and weeding can be dealt with fairly simply. Mulching to the rescue! This week we take you on our mulching adventure showing you 5 reasons that its a good idea to mulch your garden, no matter what size, with a little added farm humor. Thanks for joining us down on the farm and we hope you have a wonderful week! We would love to know what you are growing and about your experience with mulching, let us know in the comment section below! Cheers!
Were all about local farms, growing our own food and helping to supply others. But what do we do when our lavender comes from France? We only have a few small lavender plants.... for now, but certainly not enough to keep our tea patrons content. We were blessed to find this lovely Oregon farm in Newburg that has plenty to supply us with. We thought we would take you along to see it and not both you and I know where the lavender comes from!
We started this gardening journey with putting our chickens in the garden to till it up, yet before even that we took you along with us as we built our chicken tractor, chickshaw, chicken thing. Then we had you with us as we built our soil block trays, showed you our soil blocking method and planted our seed. Its time to move those babies out to the garden and watch them grow! Join us this week as we move our basil out with the tomatoes. Soon we will be adding herbs for tea and for culinary use including chamomile, tarragon, lemon balm and more! Join us every step of the way as we share the happenings of the farm with you once a week on Youtube!
Thanks for being part of our farm family! Cheers!
Hello fellow tea drinkers and gardeners!
We had this big plan this winter. I'm afraid it was delayed. You see we love knowing where our food comes from. We like to know what kind of conditions it was grown in, who was growing it, what our money supports or rather who it is supporting. Is it going to big corporations or a small farmer and his family? Did our fruit come from Mexico, our beef from Australia?
Sometimes it is just hard to know. We do our best, within our means and with what resources we have. But sometimes its either not in the budget to buy local like we would like or some things just are not available! We decided to take our food into our own hands and grow as much as we can on our own farm and then to buy from other farms in the area and leave the large retailers as a last resort.
What does this have to do with tea? You see we want our family business to be inline with the rest of our lives. That means that the Farmer came home to work on the farm so that we can all live, work and school together. It also means that we aim to have the same values with blending tea as we try to have with the food we feed our family with.
First we grow it. If we can't grow it because of time, space, money ect then we seek out other local farms who can. Today we want to take you on that journey with us which brings us back to our big "winter plans". You see we want to SHOW you were your tea comes from! We want to tell you the story of each and every one of our teas.
Haskaps usually fruit in May but this year Oregon has had a very long wet spring and so our winter plans were delayed...
We invite you on our farm visit picking haskaps and the first in our series on showing you the story of the tea you drink and enjoy. So sit back, relax with a good cuppa and see the story of your tea. Thanks for dropping by the farm and we will see you next week!
Our farm is about to move up, we spent the week preparing for the arrival of these things above! Trusses for our tea studio have arrived! Our daily rotation of the sheep and goat continue as they clean up the brush in future gardening areas. We also found some other treasures in our brush. Check out this weeks video for all of the above!
Seed Panting season.... check. Packet of seeds.... check. Water.... check... soil to plant them in check....
How come it is that I plant ALL these seeds and only half of them come up. Now I have to replant. How come it is that I have to thin all these seeds that do come up and just toss them to the animals? What a waste.
Enter soil boxes and soil blocking. No more wasted seed, no more wondering if they are going to come up or not. Join us on our YouTube channel this week to learn how to mix soil blocking mix to use in your soil blocking trays we made last week. Elliot Coleman style. Who is he you ask? He is THE Organic gardener who has this growing thing down pat. He grows year around in Maine and has been for years, he makes a great living growing things in the snow. And his secret? Getting those seeds a good start. Lets get planting!
After a long long wet spring we finally have some sunshine down on the farm and we are loving every minute of it. Flowers have started to bloom, the greenhouse veggies are taking off and the berries have started forming. May surely brought the sunshine down to the farm!
In the BarnYard....
Its always fun having babies on the farm and equally as fun to see the farm children enjoy them so much. They get to experience so much daily on the farm, run all over on different surfaces and see so many different things. They don't miss out on real life down on the farm.
The chicken's finished their till job in this years garden and are temporarily moved into the pasture area to clean up after the sheep and the goat. Were battling with some parasite issues so between rotation, the chicken clean up crew and an herbal dewormer we are hoping we are good to go!
This is our summer/fall garden area, the chickens have rotated 2-3 times cleaning up all the grass and weeds, fertilizing the ground and scratching it up. Its time to get it tilled, tarped and then planted!
Dodge Ram is growing well but he still has a bum leg in the front. We aren't sure he is going to make it but that doesn't stop him from enjoying the lush green grass. He is such a sweet little guy!
Hey Ewe is getting her share of the green pasture for sure! Look at those sides stick out!
We have kittens on the farm again! They are always so much fun, and quite the distraction. Two of the farm children have the cats named after airplane models and pieces of building construction. They get crazy like that sometimes ;) I call this cat Moo, doesn't he look like a cow?
It was almost impossible to get all five kittens looking at a camera, the sweet fluffy bunch of kittens was too much. And all so different looking!
Sorry for the blurry photo, my photographer was a little excited and couldn't hold still! A handful of fluff!
In the Greenhouse ...
Spring crops are in the ground almost ready to harvest which means its time to plant summer starts! Tomatoes, peppers, summer and winter squash, basil, you name it! If you haven't seen our soil blocking tray video check it out here!
The grass is mowed and the greenhouse is looking good! Life is good down on the farm :)
Inside the poly tunnel, greenhouse, hoop house indoor plant growing thing a ma jig :)
Pea flowers are so beautiful!
The peas are reaching higher and getting close to the top of the greenhouse!
Radish crop number 3 coming up and looking ready to thin out.
Baby peas are growing up fast!
Tomatoes are coming up and so are a lot of other seeds, not long now until we are in full gardening mode.
Oh basil how I love thee, I could eat pesto three time a day! I might get to with the three kinds of basil we planted and our new garden space. Hopefully I'm able to dry some for #ProjectFillTheSpiceCupboard
More seed starting trays! Were going big this year adding lots of herbs for tea and getting ready to store our new larder under the tea studio.
It isn't broccoli..... its kale going to seed and flowering. So pretty and it seeds so well!
The Lemon Balm is slow but its coming up and will be great to have for our High Desert Hibiscus tea, we are so excited to be adding more herbs to the farm so we can keep it fresh and local!
ARound the Farm...
The Lady's love the Oregano plants! Is it true that you can tell their age by how many spots they have? If so this one looks to be 6 years old or so.
He is faking! Our new morning habit is to rush out after prayers and cut blackberry leaf for the dehydrator! It is growing faster than we can cut and our Oregon Harvest Berry Tea that it goes in is selling almost faster than we can dry it!
With the sun out that means its time to make SUN TEA!!!! I love this summer time tradition, its one I grew up with and plan to keep though we have shaped the Lipton out for some High Desert Hibiscus.
The lavender plants are starting to bloom, this is my favorite time of year, so many beautiful flowers and I love harvesting these. The smell is so peaceful and relaxing! We feature this in our Rose City Repose and Cascade Earl Grey teas.
Purple belled flowers hanging from our wild comfrey plants! We weed around this letting it grow big and strong. It makes great chicken and lamb food, its roots go deep into the soil helping to bring nutrients up and its a great medicinal plant to have around.
More lavender beauty!
The rhododendrons are blooming, they are one... maybe the only plant we have that isn't edible or medicinal.
Our tiny blueberry plants are loaded with berries this year! If the birds don't take them all we may get our first small harvest!
The haskaps are starting to ripen up! They are determined to make their normal May fruiting season. They just squeaked by this year though with the cold wet spring we have had!
Not only are the haskaps turning color but they are huge this year, all the extra rain we had made the plants grow like crazy!
A "weed" but beautiful non the less!
Pardon the deck mess as we are under construction but our grapes and hops are doing wonderful this year. It should be an excellent year for both!
Its time to harvest spearmint for our High Desert Hibiscus! There is quite the abundance of it this year!
The Tea Studio...
The tea studio has walls! What is a tea studio you say? Its a spin off of an art studio.. where one creates art. This will be where we create our artisan loose leaf teas! Currently all of our teas are hand blended in the farm kitchen between nap time, at night time ect. This space will allow us to blend any time and help keep us organized as well as able to produce more tea.
The interior walls being jacked up, quite a scary process to watch but better than carrying board up ladder to build the walls.
The last wall is going up!
The front view looks kind of silly at the moment without the windows cut out or roof on but that will be taken care of shortly!
In the Farm Kitchen...
My farm kitchen pictures seem to be limited this month. With the sun out we spend more and more of our day outside and less in the kitchen. This lovely meal is a weekly favorite, moroccan chicken with baked carrots and onions!
A salad from our yard! Beet greens, kale, spinach, chard, french radish, peas, hard boiled eggs, chives with beautiful flowers and cilantro. Its always a celebration when the first salad comes entirely from the garden!
In the Farm Store...
Sporting my orange as we join the Salem Etsy team at a local craft event!
All of those blackberries above? They were for this! A shipment going to Tea Box Express for their June tea box!
We are in full market swing and enjoying every bit. We do a taste testing of three different teas every week so if you are in or around Salem, OR on a Saturday stop by between 9 am and 3 pm! Check out our market specials including discounts on full size bags and tea by the cup!
We were so excited to barter tea with a tea farm in Maine that grows local wild maine blueberries and chaga. These teas are fantastic and we are enjoying them very much! Thanks for stopping by the farm this month and we will see you next time!
Bachelor Buttons. Chamomile. Green Beans. Squash. Basil. Lots of Basil.
There is so much going on in our green house that I ran out of seed trays to start our garden seeds. Our garden space has been tilled and weeded by the chickens and is waiting the machine till to straighten it out before we start planting, amending and mulching. Gardening season is truly here and even more so this year down on our farm! We have started expanding the herbs that we grow so that we can bring you even fresher tea and more local tea than we have been the last three years.
You too can grow your own food and tea! We would love to help! This weeks video is on how to make your own seed planting trays. These guys save you on money for so many reason!
#1 They are reusable
#2 They old up better than the black plastic ones
#3 You use less seed because you don't have to thin out plants when you use this method.
Check out the video and we will have an additional one on how to do the soil blocking early next week. Have a fantastic weekend and keep on growing!
Welcome to our Family Tea Farm!
Howdy from our farm to your home! It is said that the, "farm is the nursery of the family," and that "the family is the nursery of the nation." We hope you enjoy your visit to our blog as we share with you the happenings on our little "nursery". Thank you for following us on our journey and watching us GROW! Read more about our farm HERE.
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