6-5-10

WHO LIVES HERE?

WALK THIS WAY

SALAD EATER

COB KITCHEN

LIVE ROOF

TWO STORY, TWO-TONED COB HOUSE

ODOMETER MILESTONE!

There is a small intentional community about 45 minutes from Dave's place known to most as "the homestead." Mickyle used to live there, and while he is now living at Dave's, there are about eight current residents at the homestead. Today they had an open house and we decided to check it out. Mickyle didn't come for a reunion.

En route we encountered a parade sponsored by the local chamber of commerce, titled "The Gay 90's." We didn't inquire who selected this for a name, but what kind of name is that?!? (Please read this with the intonation of Rodney Dangerfield.) Apparently, it is actually a celebration of the 1890s in the area...or something. Again, we didn't inquire for details, but there were plenty of American Graffiti-type cars, and alleys of street food and a craft fair. We got some fresh kettle corn on the way back from the homestead that was slightly addictive.

Back at the homestead, they served lunch as we arrived. Ren and some of the other residents cooked up a feast. Pizza was baked in the cob oven and it was unique and perfectly cooked. After lunch Chip, the founder, took us on a tour of Cobville. Cobville is a mini-village of cob buildings. It kind of seems like you walk into Super Mario Brothers or some gnome village as you walk through Cobville; all the houses are small and mushroom-like, with brownish walls and most have live roofs. A live roof is one where there are no shingles, but instead there are sod, grass, flowers and plants growing, making these houses seem forest-like. Yanto and Linda are the owners and developers of the Cob Cottage Company, who live on land next to the homestead. They sponsor apprenticeships and workshops to teach the fundamentals of cob building. Cob utilizes lumps of earth that has been mixed with sand and straw and mashed with hands and feet into organic shapes. Cob is not limited to angles and there are no pressure points, architecturally speaking, so most of the buildings have curved walls and are free form. To be honest the tour, while interesting, was a bit too long for us. Overall, that specific community may not be the one for us...but community living is something we are experiencing more and more on this trip. And it's something we've never thought about before this trip...but it's making us think.

6-4-10

BELOVED BARN

SACRED CHEROKEE FOREST

LIKE A BRIDGE OVER TROUBLED WATER

SO LADY-LIKE

HIDDEN VALLEY

EWWW...GROSS!

WATCH YOUR STEP

BLACKBERRY PIE

Since it's been so rainy, we've had nothing but mushrooms on the brain. They typically flourish in these wet, damp conditions and we've been hoping for a break in the rains to go on a hunt. Our limited experience indicates mushrooms tend to pop up after rains when the sun comes out. They rarely come out during the actual rains, and the sunlight alone doesn't do much good unless it comes out immediately after rains.

This afternoon our window of opportunity momentary opened and we set out with James and Mickyle on a quest. Oops, the canine in charge here, also joined us. We inspected the field where the goats and llamas graze, but had little luck. Onward we ventured, further into the forest. We hiked along the creek, which is running significantly higher than usual due to the heavy rains. Eyes glued to the ground, we meandered through the forest hoping to find some shrooms. We were able to find three different types: inky caps, false morels, and some unidentified mushroom. It's so hard to spot them and even harder to correctly identify them, but hopefully in a few years, we'll have a better grasp.

Even though the mushroom hike wasn't a total success from a foraging standpoint, it was exciting, because we explored an ancient Cherokee holy place. Years ago there was a prominent and thriving Indian settlement in this area, just adjacent to Myrtle Glen Farm. Walking over the land was somewhat spiritual, and made us wonder what great skills and knowledge ancient folks possessed and could have passed on to White settlers had circumstances been different. Certainly many Native Americans would have been expert mushroom gatherers. Sometimes it's easy to fall victim to thinking you know everything and avoid seeking help or guidance from others. But realizing you need help is often the first step to learning and broadening your horizons.

6-3-10

BEFORE MORTAR

IT'S BLOODY MORTAR

MORTAR DYRING

SPONGE BOB SQUARE PANTS

CLEANING MORTAR OFF TILES

TADA!


Even though we're far away from home, sometimes we think about it. We spent the bulk of our afternoon today in the cave doing masonry work, and it reminded us of NYC subway art work. The tile mosaics created on the walls inside the Time Square, 23rd/Ely, Bleeker, and Lorimer/Metropolitan stations are fantastic, and we now have a greater sense of appreciation for artistic tile work.

In order to put tile on the wall, the following steps must be taken:
(1) screw proper backboard onto wall where you want to tile
(2) combine concrete mixture with water
(3) break tiles
(4) affix tiles to backboard using concrete mixture
(5) allow to set dry
(6) blend mortar mixture
(7) apply mortar over entire wall surface
(8) sponge excess mortar off tiles
(9) stand back and marvel

After our experience with this project, we are eager to get a place and do some serious mosaic work ourselves. It's not an easy task, but good things are worth the wait. We have learned the proper consistency for the grout (thick, but smooth, about the consistency of chunky peanut butter) as well as for the mortar (a bit thicker and smoother...it should hold its shape without running down your trowel). Without this knowledge, we'd have tiles falling off our walls; instead, we'll be able to create a piece of wall art that is aesthetically pleasing. Anyone want to come help?

6-2-10 **RECIPES INCLUDED**

AWESOME APRON

OATMEAL, RAISIN, CHOCOLATE CHIP COOKIES

Adapted from smittenkitchen.com
Yield: 36 small-ish cookies

1 cup butter, softened
1 1/3 cup brown sugar, packed (called for granulated sugar, but there wasn't any here)
2 home laid, day old eggs
2 teaspoons pure vanilla extract
1 1/2 cups whole wheat flour (said to use all-purpose, but we chose whole wheat)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 cups rolled oats
3/4 cup raisins
1/2 cup chocolate morsels (more if available)

Start a fire in the wood stove about 4 hours before you want to bake. Be sure to stoke it properly during this time in order for the oven to ever get as hot as necessary.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, eggs, and vanilla until smooth. In a smaller separate bowl, whisk the whole wheat flour, baking soda, cinnamon, and salt together. Stir the flour mixture into the butter mixture in small batches. Allow each batch to thoroughly combine and be sure to scrape down the sides before each addition. Stir in the oats, raisins, and chocolate morsels and combine.

Chill the dough for a little while in the fridge...we did it for about an hour. More or less is fine. If you don't do this at all, it's also fine. We wanted to try to roll them out and shape them with cookie cutters, but this is not a good batter to do so with. Although Jen thought this might be the case, she wanted to try anyway.

When the shapes don't work out, drop big scoops of batter onto a cookie sheet. Give them enough space to grow in the oven, about two inches.

Baking time varies depending on how hot the oven remains. We checked ours about every 10 minutes, and they were done in about 20 minutes. When they appear firm on top and have golden edges, they are done. Remove from the oven and let sit five minutes on the trays. Let cool the rest of the way on cooling racks.

ZUCCHINI MUFFINS

Adapted from smittenkitchen.com
This made us exactly 24 muffins...yours may vary by the size of your muffin tin.

3 home laid, day old eggs
1 cup homemade applesauce

1 3/4 cups brown sugar

2 cups diced, homegrown frozen zucchini-excess water and frozen bits squeezed out

2 teaspoons vanilla extract

3 cups whole wheat flour

3 teaspoons cinnamon

1/ 4 teaspoon allspice
1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

Start a fire in the wood stove about 4 hours before you want to bake. Be sure to add a mixture of soft and hard wood, alternating, in order to get it as hot as necessary. Grease your cast iron muffin tins with butter.

In a small bowl, beat the eggs with a whisk. Add the eggs, along with the applesauce and sugar into the bowl of a stand mixer with the paddle attached. Mix on medium-low for a few minutes until combined. This may be liquidy and loose. Add zucchini and vanilla. Mix to combine.

In a large separate bowl, combine the flour, cinnamon, allspice, baking soda, baking powder, and salt. Whisk together.

Slowly add the flour mixture into the zucchini mixture, in small batches with the mixer at a low speed. Be sure to scrape down the sides between batches.

Scoop heaping tablespoons into prepared tins. Bake at whatever temperature the oven has reached for about 10 minutes and check. If baking two muffin tins at once, switch their positions now. Bake for another 10 minutes and check again. Let them rise for 10 more minutes and remove from the oven. Let cool in tins for 5 minutes, then transfer to cooling racks.

Enjoy.

6-1-10

WEEDING BRASSICAS

CINDERELLI CINDERELLI

Showing animals love and respect makes the entire relationship stronger, happier, and healthier. It seems important to treat them with care and pet them regularly. When we milk the goats every morning, we pet them softly and talk with them. Sometimes they move around a bit agitatedly. Sometimes they kick their legs and we have to hold them still, but we never grab them with ill intent, even when we grab their horns. We always try to act tenderly, even if we must be firm. Animals seem to understand obedience, but it's important never to become a monster master, but rather to remain a kindhearted keeper. We've been spending lots of time with the goats in the morning milking them, and in the evening when we put the baby goats in a separate fenced area so the mama goats have milk for us in the morning. There are four milking goats, and they always get milked in the same order, and they know the routine. First Linda, then Tweety, third comes Daisy, and finally, Red. When we're calm around them, they seem to be calmer. If we get riled up and nervous, they sense it and they too get nervous and lash out. We milked them all alone this morning for the first time and it went smoothly. They know us and trust we won't hurt them and will milk them as quickly as possible and they seem to be alright with that.

Today the garden was momentarily dry enough for us to do some weeding. Growing in the garden is: tomatoes, potatoes, peas, beans, squash, lettuces, broccoli, cauliflower, kale, corn, strawberries, rhubarb, and plenty of herbs. Weeding is a satisfying job when you keep this in perspective: the weeds, currently leaching soil nutrients while stealing water and sunlight from the garden are transformed in the compost container to nutrients to feed the garden. Watching this cycle of life is eye opening. Turning waste into fuel is a remarkable process and is inspiring anyone can easily do it.

On another note, this trip is helping us re-learn communal living. Different WWOOF hosts have varied tremendously, and so has the comfort zone of communal life. Living here communally is working really well. Everyone voluntarily pitches in with cooking, cleaning, farm chores, and conversation without a hitch. Again, it's refreshing to share responsibility, and see that sometimes together we can accomplish more than individually. Conversation here with 8 of us is never dull, and always thought provoking. Meal time discussion has covered the oil spill in the Gulf Coast, and the flotilla disaster in the Middle East. Having different opinions at a table is important, whereas always surrounding yourself with like minded people rarely opens you to new perspectives.

5-31-10

TRANSPLANTING IN THE GREENHOUSE

EXTERIOR OF NEW COMPOST BIN

INTERIOR

Happy Memorial Day! Not a major holiday on a farm, but today was a slower day than most. The poor weather returns yet again, bringing more clouds, rain, and cooler weather. At least it was sunny and nice this weekend.

Before the hard rains fell, we set to work weeding the potato patch and also constructed a new compost bin. Dave had a great strategy for his compost bin so replacing the old one was quite easy. He previously drove eight fence posts into the ground, two on each corner of a square, so wooden slats could easily slid in between the stabilizing fence posts. Once new slats were wedged in position and old rotten slats were removed, wire was used to secure the improved structure in place. The front slat is not wired in place allowing this slat to be easily removed. This is a great technique as it allows for easy turning of the compost. We've seen a lot of compost bins on our trip and this is one of the most innovative designs.

With the rainy weather comes more inside time. This leads Jen's mind directly to baking. Dave has a KitchenAid which put a huge smile on her face when we arrived last week. Living with seven dessert lovers also adds to her cause for baking. We baked bread in the cob oven the other day and as it was still so hot, Jen whipped up a batch of thick and chewy chocolatey cookies. Baking in a cob oven. Check. Although there are many cooking supplies here, there is a lack of some vital ingredients like chocolate chips; however, cocoa powder is abundant. Another batch of cookies were in order the following day since the entire first batch disappeared before the night was over. Jen invented a cocoa based cookie flecked with bits of shredded coconut and almonds (the only nut around). The stove and oven in the kitchen are fueled by wood, and can only be used when it is being fed with logs. The other day the wood stove wasn't going, so as a result, Jen tried something entirely new. Baking in a toaster oven. Check. Straying from cocoa and with fruit in mind, Jen found a stash of frozen rhubarb harvested a few weeks ago. Very sadly, the strawberries in the garden are too soggy and haven't had enough sunlight to ripen. There are one or two available for nibbling, but not nearly enough for baking. Instead, a rhubarb crumb cake was created utilizing eggs from the chickens and milk from the goats. Doesn't get more local than that. Today was cold and the stove was stoked all day so Jen took advantage. Baking in a wood stove. Check.

5-29-10

A RIVER RUNS THROUGH IT

LITTLE BROWN MUSHROOMS

BEFORE LOGGING

AFTER LOGGING

SAY WHAT?

OLD GROWTH

MOSS BEARD

FROM RIGHT TO LEFT: SUZANNE, SIOBAN, MICKYLE,
DAVE, RACHEL, JEN, AARON

SAY ANYTHING

MOVE, I STILL CAN'T SEE THE WATER FALL

THANK YOU

FRESH GOAT CHEESE ON NOT YOUR AVERAGE POTATO SALAD

Rape and murder are probably the two worst crimes a human can commit, in that order. Rape is worse than murder because the victim must live with it, and the haunting terror of the criminal incident is relived over and over in their mind. Murder is a horrendous crime, but once the act is committed, it's over.

Humans have raped the earth's natural resources for all time, and Mother Earth must live with scars. In the great north west, utilizing natural resources has long been a main source of income, mostly through fishing and logging. As a result of overfishing, few swim in the rivers anymore, and as a result of overlogging, vast stretches of mountains once home to glorious trees are now barren. By chopping down forests, rain waters flood hillsides, erode soil, and destroy entire areas. Also, chopping down trees for export has left many local residents poor and benefitting only a handful of rich folk. The demand from American and international residents for wood and paper products over time has badly scarred many of these Oregon mountains. And these aren't the only areas of our country raped for natural resources. Think about mining towns. Think about oil towns. How has that natural resource raping affected those areas? How has their pollution changed our landscape? When the average American purchases wood chips, timber, or paper, do they consider the wildlife that has been raped? Have you ever considered the true value of toilet paper?

Today we went hiking in an old growth forest that was spared from logging. The waterfalls were spectacular, and the feel in the air was magnificent. It smelled so incredibly fresh and so clean. Nothing compares with unspoiled natural beauty.