If you are in our CSA, chat with us at market, or follow us on Facebook, you know that we raised pigs for the first time this year.  We’ve been growing vegetables for six years now, after first working for other farmers for several years, and vegetables are what we know best.  But over the last couple years we’ve started to give a lot of thought to what makes a farm truly sustainable: How do we take gentle and considerate care of our land, our soil, the pollinators, our water supply, and our own health so that none will be depleted? How can we be sure our business survives? How do we get done what needs to get done on the farm every day and continue to thrive as a family?

These are questions we ask ourselves over and over again, and they were at the very fore when we decided to raise pigs (and also our large flock of pastured laying hens) this year. Historically, most farms had both crops and livestock – not only for the full diet that could provide for farming families but because, carefully managed, this is a system that can improve soil fertility while weakening weed and insect pest pressure and minimizing waste. We feel we have a lot to learn from traditional approaches to farming.

We bought a litter of ten piglets back in June from a local homesteader.  All summer long and into the fall they’ve ranged on about two acres of pasture and woods, with plenty of space to forage and lots of shade.

Having these pigs has been a real joy for us.  They are easy and interesting, and they love to eat spoiled melons and other leftover or unsalable produce.  Some of their land is quite bottomy – slow to dry out and difficult to plant in vegetables, but perfect for these mud lovers.  Their pasture also includes a small field we farmed for two seasons and they’ve rooted that up completely.  We’re keeping our fingers crossed and hoping to see a lot less yellow nutsedge – by far our worst weed problem here – next year.  The pigs also eat a grain ration made of conventional corn, oats, and soybeans, to which we we add an organic kelp-based mineral supplement made by Fertrell as well as extra calcium.

The pigs have thrived in their four months here on the farm – they are big, shiny, and active. As long as sales go well we’ll continue to raise pigs next season and beyond.

We’ll be sending four pigs to Matkins Meats in North Carolina next week and the rest in late November. We hope that those of you who eat pork will strongly consider buying yours from us.

We’re taking pre-orders through this weekend and you can pay on delivery at your regular CSA location or market; this is your best bet if you want specific cuts.  We’ll also have cuts available for sale at market.  See our price list here.

It’s been way too long since we posted here. We hope to get some good stuff up quite soon. In the meantime, have a peek – or a long leisurely look, really! – at late summer and early autumn here at Frog Bottom. Click on any photo to see it bigger, if you like.

Coming soon: Soup! A cookbook giveaway! Our plans for 2012! Thanks for your patience.

We’re still mad for summer vegetables, but these tiny beet seedlings in the greenhouse also have us daydreaming about early fall.

Let’s get right to it, shall we?

It’s a Can-a-Rama! The folks at Canning Across America hope you’ll keep the momentum from National Can-It-Forward Day going all week long with home canning parties.

Simple Bites has a slew of great posts on food preserving. Canning 101: The Basics is a great place to start.

We’ve been on a lacto-fermentation kick here in the Frog Bottom kitchen – lately, with vegetables.  Famous lacto-fermented foods include yogurt, sourdough, sauerkraut, and kimchi.  Lacto-fermented vegetables use a simple brine of water and salt (and sometimes whey) – no vinegar – to encourage good bacteria to preserve the food.  We may write more about this at some point, so for now I’ll just say I love how fast and easy this is! A few minutes chopping, a few minutes stuffing a jar, and then just a few days of waiting for all that good bacteria to do its work.  No giant pots of boiling water, no hours at the stove – the salsa you see below took me about 20 minutes to prepare, and that was mainly because of all the chopping.  Cucumber pickles and okra pickles each took under 10 minutes.  Read a bit more, and find the salsa recipe we used, at Lacto-Fermentation: an Easier, Healthier, and More Sustainable Way to Preserve.

Check out this fun infographic on home gardening!

Tired of pesto and Caprese salads? Wait — not possible.  But, we think you should try these basil cookies anyway.

Here are five awesome tomato soup recipes.  Make ‘em now or freeze some of the incredible tomato bounty and try them when the first fall chill creeps in.

(Did you know freezing tomatoes can be as simple as waiting until they’re dead ripe and then throwing them whole into a Ziploc bag and stashing them in the freezer? A quick blanching/peeling/seeding will make them a bit easier to work with come thawing time, but if you’re feeling overwhelmed, seriously, just throw them into the freezer whole.)

From the pen and kitchen of the ever-reliable Mark Bittman: 101 Simple Salads for the Season.  More fantastic and fast summer fare!

Umm, how fun does Lucky Peach look? It’s a new food journal published by the McSweeney’s folks. Have a look here.

And finally, we loved this essay about processing peaches and the way the long slog through a bushel of seconds can be a kind of meditation.

More to come later in the week! We’ve heard from a number of you that you need some help with okra, and with the mad bounty of eggplant, so that’s where we’ll start.

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Weekend Links is a regular feature here on the farm blog: a weekly(ish) list of articles, recipes, and other resources that have been inspiring and amusing us of late. A tasty smorgasbord for brain and belly!

Heather picks okra while some of the new chickens have a look.

Our fields and fridge are full of vegetables – and eggs! – and we’re feeling mighty inspired these days!  Just a taste of what we’ve been reading and cooking:

Did you know this coming Saturday, August 13, is the first annual National Can-It-Forward Day? The folks at Canning Across America, along with Jarden Home Brands (they’re the ones who make Ball jars and other canning products), are encouraging everyone to gather with family and friends at home canning parties to learn the basics of canning.  One of the coolest resources they’re offering is a day-long live stream of several how-to canning demos (mixed berry jam, kosher dills, tomatoes in their own juice, more!) happening at Seattle’s Pike Place Market.  See the live stream schedule and find the link here.

The August 2011 Bon Appétit had a fun article about an LA canning party. The recipes for dilly beans, pickled beets with star anise, tomato jam, and zucchini dill pickles are all on our list to try this summer!

And this recipe for onion jam has been tempting us for weeks.  Just onions, balsamic vinegar, maple syrup, and butter!  I could do that today!  We think it would be especially delicious on pizza, topped with just about anything else that’s in season right now.

(We should point out the turn-the-jar-upside-down method of sealing is no longer recommended; we’ll probably just make one jar for the fridge and another for the freezer, but here are two good resources for safe canning guidelines.)

We’ve made this heavenly tomato & cheddar pie twice in as many weeks. It does require a little planning: the biscuit dough for the crust needs to chill for an hour, and the tomatoes need to drain for 30 minutes.  But otherwise it comes together quite easily.  And the crust is quite forgiving.  The second time we made it we didn’t use quite enough flour, and the dough seemed a sticky and hopeless mess as we eased it into the pie pan.  But it baked up beautifully, and didn’t get soggy even after a day in the fridge.   And seriously: tomatoes, mayonnaise, cheese, biscuit crust? Do we need to say more?  Make it! Any of the tomatoes you’ve been getting in your shares or at market will work great.

We haven’t tried it yet, but CSA members Yajaira and Domenick independently told us we also had to make this heirloom tomato pie.

And while we’re on the subject of tomatoes: how delicious does Tyler Florence’s Roasted Tomato Soup look?  Thanks to CSA member Tracy for this one.

We’re longtime fans of Mark Bittman.  We pull his How to Cook Everything down from the kitchen bookshelf at least weekly, often more.  The How to Cook Everything app is pretty great too!  For close to fifteen years he wrote a cooking column for the New York Times called The Minimalist.  We’ll admit to feeling a twinge of disappointment this winter when he decided to write less about cooking and more about food politics.  Certainly the systems of food production and distribution in this country are damaged, and we appreciate compelling writing from folks who can help us think about how we might begin to fix things.  But there are many people writing eloquently about these issues; fewer writers have Bittman’s skill for making home cooking seem simple, fun, and approachable.  So we were really delighted by one recent op-ed: “Make Food Choices Simple: Cook.”  In it, he argues we should cook more and eat out less – because it’s cheaper, because we have more control where the food comes from, and because it tastes better.  He writes:

When I cook, though, everything seems to go right. I shop an average of every two weeks in a supermarket, and make a couple of trips a week to smaller stores. I’m aware that my choices are mostly imperfect, but I rarely conclude that I should make a burger and fries for dinner or provide a pound per person of prison-raised pork served with fruit from 10,000 miles away, followed by a cake full of sugar and artificial ingredients. Yet, for the most part, that describes restaurant food.

Also fantastic?  ”101 Simple Meals Ready in 10 Minutes or Less,” a Minimalist column from 2007.  Loaded with awesome ideas for no-fuss summer cooking.

Oh! We’ve posted our favorite ratatouille recipe before, but it bears reminding — early August is definitely ratatouille time in Central Virginia!

That does it for this week!  We’ll be back this weekend with more tasty links.  And we hope to post later this week about two delicious vegetables that we know can be intimidating: okra and eggplant.

We’ll wrap things up with some more recent images from the farm. (Click on any to see ‘em big!)

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Weekend Links is a (soon-to-be!) regular feature here on the farm blog: a weekly(ish) list of articles, recipes, and other resources that have been inspiring and amusing us of late. A tasty smorgasbord for brain and belly!

On days like this one, when our shirts are soaked through by 9am, it’s a real challenge to remember what it feels like to pull on socks, to see our breath in the morning air while we pick cabbage, to frost-proof the outdoor spigots before going to bed.

But it happens every year, and yesterday we started preparing. It was a long, hot, deeply satisfying afternoon: Ali and the crew filled thirty-two 300-foot rows with 2000 collard plants, 3000 kale plants, and 4000 broccoli plants.  As the sun dipped below the horizon we watered them well, to prepare them for today’s triple digits.  Tomorrow: 3000 cabbage plants.

We’ll do it all again in late August for generation two.

We’ll tend to them all with sweat and care, and we hope all these numbers translate into bountiful autumn CSA shares and market tables, with enough remaining for a possible winter CSA or winter market.

Ali often remarks that getting in a full planting is one of the most exciting things that happens on the farm. You start with long expanses of bare ground, a greenhouse full of seedlings, and a hefty dose of determination. You spend a whole bunch of hours moving back and forth, back and forth, planting, sweating, joking, planting, stopping for water, planting some more.  And then you slowly uncurl and stretch your back and shoulders and there it is in the setting sun: a field full of promise.

Just photos today. Back soon with some recipes and links!

Long golden days, these.

Sometimes of a Monday morning, the sun is fierce and the list is long and the back is weary.  But we look around then, too, and we see this good good life, and we get back to work.

All these photos are from this morning.  I once swore I’d never have a smartphone, that it didn’t fit in with the ways we’re trying to slow down and pay attention — but boy am I happy to discover it’s just another tool.  It’s the way I use it that matters.  I love tucking it, with its tiny camera, into my pocket and setting off for a walk on the farm with the little guy.

For those who are curious: the pigs have been in a small yard their first week here, so we can finish the fencing around their whole two acres and so they can get a sense of where their home is before exploring all the nooks and crannies of their corner of the farm.  We were a bit worried they’d find the big space a little frightening.  But they’re settling in sweetly, and the fence is almost done, so we’re excited to give them full run of their acres, sometime tonight or tomorrow!

Well! It’s been nearly a month since our last post here.  Looks like our big plans for more recipes, cookbook giveaways, more interviews, an easy-to-use recipe index, and discussion forums are taking some time to implement.  We’re still learning to juggle the start of the CSA season and life with a toddler.

Things have been busy over at the farm Facebook page though!  We encourage you to check in there regularly to share your recipe ideas, get ideas from other CSA members and market customers, and enjoy some more snapshots of our farm season.  You don’t even have to have a Facebook account!

We hope to be back later in the week with some tasty ideas for using cucumbers.  (In the meantime, our “How to be cool as a cucumber” post should help.)  And until then: some photos from the last month.

And boy, do we!  We smell like dirt plus some.

We used that Margaret Atwood quote right about this time last year, and we’ll probably be saying it to ourselves again come June 2012.  Our farmers market season started a few weeks ago.  Our CSA starts next week! And the story all spring long has been rain rain rain. So in between thunderstorms, we scramble and sweat to get as many beds tilled, as many seedlings planted, as much compost spread, and as many rows weeded as we possibly can.  It’s kind of hard to believe Eric, Shannon, Tim, and Ali, along with James, Josh, Troy, and Matt, are still standing.

We have lots of fun plans in mind for this space this season: more interviews, more (and better organized) recipes, a monthly cookbook giveaway.

But for now, there are tomatoes to stake.  And chard to pick.  And lettuce to wash.  And two trucks to load. So I’ll let the pictures do the talking, and we’ll see you here again soon!

(One small piece of business: the CSA starts next week, so if you or a friend has been thinking about joining – you’ve still got time! Sign up here.)

(Do you know you can click on any of these pictures to see them large? Kinda fun.)