Controlled Cohabitation
Biodiversity
is a tenant of the organic certification regulations, and frankly it is a
backbone of being a good organic farmer. Be it the microscopic mix of bacteria,
fungi, and yeasts - to the insect jungle - to the vascular plants – to the
birds and mammals that live among them, organic farms host a richness of
diversity not possible on chemical intensive landscapes.
We speak often of the benefits of a
healthy soil food web and its ability to produce healthy crops, which in turn
enriches our bodies with healthy food for our microbiome. We enjoy relaying
stories about how tiny beneficial insects rule the roost by eliminating insect
pests at their most vulnerable stage of life. We probably don’t talk enough
about how covering the leaves on some plants with a compost tea of sorts,
reduces the ability of plant pathogens to get a toe-hold and degrade plants.
The songbirds we see, and hear, represent all colors of the rainbow and
spectrum of sounds! We manage our fields to encourage this diversity to work in
our favor, and the Organic Certification Agency’s inspector looks to verify
that we in fact are doing so. You are probably beginning to see some of the
thoroughness of attention necessary for organic production with a proactive
approach to farming, and less dependency on reactive methods.
While we encourage diversity, cohabitation
with Birds of Prey, and many mammals, sets the stage for strange bedfellows. Elmwood
Stock Farm trees are nesting sites for Red-Tailed Hawks and Great-Horned Owls,
and home to Wiley Coyote(s), an untold number of Rocky Raccoons, Gangs of
Groundhogs, Passels of Pepe Le Pews, mice and voles galore.
So, in order to have sweet corn, at all,
we employ two primary techniques to keep critters out of it. To keep Heckle and
Jekyll out, we inflate balloons with an eye painted on them and put them on top
of 15’ long poles scattered through the patch. We have also found decorative Mylar
helium balloons to work in a pinch (one time it was a flying pink pig.) Thanks
to some modern technologies like the electrified fence netting, we can encircle
the corn patch with several lengths of the 18” tall netting; hook up a solar
powered fence charger that shocks the raccoons if they touch it. Since they
cannot climb it, and they don’t jump well, we win by having sweet corn
available for you! The fence charger is designed to give the animals a ‘jolt’,
not inflict harm. These electric fencing systems, known as mental barriers as
opposed to permanent rigid fence physical barriers, are key animal husbandry
tools for poultry, beef, and sheep production. Thankfully we have limited deer
pressure where we plant the sweet corn, so we don’t have to have an elaborate
tall and wide fencing system above the low netting.
Our relationship with the hawks and owls
goes back several generations as we watch the fledglings emerge from the trees
each spring. It is fascinating to see them soar in the sky, it is harder to
watch as they swoop down for chicken dinner. It is only fair that we limit the
temptation by designing poultry systems that lessen the interest in
interaction. Big turkeys, no problem. They usually only need a 30” tall ground-predator
electric netting. Laying hens, only need more than ground-predator netting for
a short window in the year when the young owls and hawks are sizing up. Then we
make a spider web of sorts with 20# test fishing line from the house out to the
netting, which alters the flight pattern of the raptors, so they don’t even try
to get in. It does add quite a bit of time to weekly moves and chores when this
is necessary.
Smaller turkeys must have flight netting
over their heads in addition to the perimeter netting. We use a lightweight, ¼
inch plastic mesh that radiate out from their shelter to posts out at the
perimeter. We have to be sure the flight netting cover is high enough so the
turkeys can run and hop and flap about the way they love to do. It also takes
quite a bit of time to move every few days. In order to win the race with these
predators, the broiler chickens enjoy a shaded courtyard between two houses
about 30’ apart. The solid plastic roof also keeps out the rain, mid-day sun, along
with the raptors. The sides of the courtyard are customized lengths of the
electric net, so the chickens are well protected from the birds of prey and
ground predators.
Mice come into the barns each fall to
secure their winter home and food supply. By keeping feed and seed in
tamper-proof bins, we limit the access. Several of the barns have resident cats
that help out as well. Since we see little or no evidence of invaders and have
healthy cats, it must be working.
Just like your image of the jungle, the
diversity of plants, animals, and microbes define a place. The more diverse an
ecosystem, the more stable it is. We work hard to encourage biodiversity, even
though some of that diversity costs us a lot of time and money when it comes to
outdoor poultry production. Such intimacy with nature and encouragement of biodiversity
is what it means to be an organic farm. Thanks for your support and partnership
to make it all happen!
In Your Share
Asparagus
Kale Greens
Lettuce
Sugar Snap Peas
Spinach
Garlic Scapes
Mixed Beets
Recipes
Snap
Peas with Chile and Mint, serves 4 from Gourmet Magazine
¼ tsp red curry paste
3 T water
1 T oil
½ C thinly sliced shallots
1 lb sugar snap peas, ends trimmed and strings removed
1 tsp salt
2 tsp fresh lime juice
½ C loosely packed, thinly sliced fresh mint
Stir together curry paste and 2 T water in a small cup. Heat
oil in a 12-inch skillet over medium-high heat and sauté shallots, stirring,
until edges are starting to brown, about 2 minutes. Add snap peas and salt and
stir-fry for 2 minutes. Add curry paste mixture and stir-fry until peas are
just tender and beginning to brown in spots, about 3 minutes. Stir in remaining
water, scraping up brown bits from bottom of skillet. Transfer snap peas to a
bowl and stir in lime juice and mint. Serve immediately.
Asparagus,
Peas, and Basil, serves 4
¼ C finely chopped shallots
3 T unsalted butter
1 lb asparagus, trimmed and cut into 1-inch pieces
¾-1 lb fresh peas, trimmed and strings removed
¼ tsp fine sea salt
1/8 tsp black pepper
handful of torn basic leaves (about half-cup)
Cook shallots in butter in a 12-inch heavy skillet over
medium heat, stirring frequently, until just tender, about 4 minutes. Stir in
asparagus, peas, salt, and pepper, then seal skillet with foil. Cook over medium
heat until vegetables are tender but still slightly al dente, about 8 minutes.
Stir in basil and salt to taste if needed. Serve immediately.
Pea
Salad with Meyer Lemon Dressing, serves 6
to 8, from Steven Satterfield’s Root to Leaf
1 + 2 garlic scapes, blanched or grilled
1 Meyer lemon, quartered and seeds removed (organic if
available since using the whole lemon including the skin)
Olive oil
Salt
1 pound snow peas or snap peas, strings removed and ends
trimmed
Freshly ground black pepper
To make
dressing: combine lemon, 1 garlic scape
coarsely chopped, ½ tsp salt and 4 T olive oil in a blender until smooth. The
Meyer lemon is less acidic than a regular lemon so the resulting dressing is
not too tart.
To make
salad: thinly slice the peas lengthwise and
transfer them to a large bowl. Slice the 2 remaining garlic scapes crosswise
and add to the bowl. Toss with 2 T of the lemon dressing, 2 T olive oil, and
season with salt and black pepper to taste.
