Cleaveland- The Last Uni-Turkey and Spring Minestrone

Spring always harkens the return of migratory birds, flowers bursting forth from cold, naked branches, dreams of tomatoes, and many, many babies. For us, the babies in question are chicks and poults. We don't usually let our chickens sit on nests if we can help it- though they're crafty hiders! But, we are trying to continue the Narraganset breed of turkey we currently raise, so we let our turkey hens sit- if they're so inclined. We had an early hatch out of chicks this past Valentine's day. A mamma turkey hen hatched 5 chicken chicks and 4 turkey poults. Yes, she hatched chickens. Despite our best efforts to keep chickens and turkeys separate (the toms can be very aggressive towards chickens), our chickens are truly "free range". They really go where they want.

So, our mamma had a sizable clutch following her this past February. They were painfully cute.

You really couldn't get too close without your body erupting in SQUUUEEEEEEE!

We had some experience with mammas and babies not doing so well in our large open enclosure. Every time we'd go out to feed the birds, it seemed like the mamma hens would have one less baby with them. It could be the ground squirrels (yes, the horrible beasts steal eggs AND babies), it could be crows or other birds of prey, it could even be other chickens or turkey hens. Whatever it is, we were told that the new bird family would do better if we separated them. So, we built them a nice little sub-division. It seemed ok for a few days. Mamma got out- we put her back in. A baby got out, we put it back in. We should have seen it then, but we were perhaps blinded by optimism.

We went out one afternoon to the saddest scene. It seems that mamma got out after we fed them in the morning, and didn't come back. It must've been just a bit too cold, and us just a bit too late, but all 9 babies were lined against the fence, motionless. We piled them up in a box, thanked them for living at our farm, and set out to the compost pile to bury them. I noticed one still kicking. I pulled it up and held its shivering body between my hands hoping to make it comfortable as it left us.
 It seemed to take forever, and it just wrenched my heart that it was struggling so hard. I felt for it, but had things to do, so I did what seemed to make sense- tucked it between my boobs to keep it warm and went on with my chores. It soon stopped shivering, and took up kicking instead.

Pretty sure cleavage was made to support baby birds.

It started peeping loudly, and I allowed a little hope. After a half and hour, it could almost stand again, so we set the poult up in the brooding box with hot water bottles, some food, and water. He seemed frail, but took in food and water, so we crossed our fingers. We giggled naming him cleave-land, and wished him good-night.

Byron was wishing Cleaveland a goodnight. He checked on him every day! He would run out of the car as I got to the farm and run straight to the greenhouse and bark until I opened the door. Cute!

Cleaveland is doing well, he even escaped yesterday when I was changing out the water in the brooder box. Seems he developed some spunk along the way. Lone chicks rarely do well when introduced to the main flock, so we got him some meat-chicken friends. There are 36 babies running amok in the greenhouse brooder, but Cleaveland is clearly larger, and much braver. He is ready for his big trip out to the big coop with this new friends.

Atop the waterer, Cleaveland plots his escape.

The wins and losses of the farm sometimes seem uneventful during all the (controlled) near-chaos that is running a farm. Rarely are they mourned. Losses in earnings are frustrating and stressful. Crop losses can be anywhere from disappointing to devastating. Though, nothing compares really, to when your animals die. You accept that death is a part of life, but it is always sad...The Grace in farming though, comes in second chances. If you can find the heart and courage to try again, that is.

Two turkey mammas have set up shop out in the back of the poultry enclosure. No one has started to sit yet, but we're hopeful.

Spring is full of second chances and promises of bounty. Here is a great spring soup recipe from Bon Appetit to whet your appetite in anticipation of those promises. It is a great seasonal transition soup. We're still making use of greens and roots, but herbs make a sneak appearance. It's a cozy winter's-end meal.

INGREDIENTS

• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumbs
• 6 tablespoons finely grated Parmesan, divided, plus more for garnish
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tablespoons chopped fresh chives
• 1 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
• 5 cups low-salt chicken broth
• 3/4 cup ditalini or other small pasta
• 1 cup 1/2-inch rounds peeled carrots
• 1 cup (packed) baby spinach 

 Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28). Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

 Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Enjoy!

Global Weirding and Parsnip Fries

Winter's last warm breaths are breathing life into spring. Though, spring is wearing a face that feels a lot like summer.  It was 80* on the farm the other day. It's all too strange. The first case of West Nile was reported in the central Valley- two months earlier this year than last. As far as I could tell, the bugs never really left. They seem to love the warm dry winter.  The crops seem to love it too, for the time being- as long as the well keeps supplying water that is.

We're lucky for the moment to be so heavily dependent on annuals. We have the freedom to plant- or not plant most of our fields. Though, we will have to rip out every other walnut tree in the back. It was expensive to water them in the first place, but we have other plans now seeing as how droughts are not just a fluke. Drought seems to be a state of existence for California, and we will have to begin taking uncomfortably close looks at the way we live, eat and play. With such dry weather, it may not make sense for us to grow grazing animals on pasture, rice, corn...we may have to reconsider lawns, pools, washing our cars often...it'll be ugly, and we may be unwilling or unable to admit it, but we're all responsible for our natural resources and when they're scarce, we all need to do our part to ensure we're being efficient and prudent.

Prudence for us is less a moral stance, though it has strong roots there, but a decision to stay in business. We're always looking at how we farm and re-evaluating practices to make sure that it makes sense financially, but it isn't wasteful of petroleum products (gas/plastics), water, or energy in general- whether it is ours or from the grid. We're always thinking about energy and nutrient flows on the farm as well, and how we can make each piece work more for us- like using the chickens to clean up fields and having them "process" the waste into something useful for the next planting. We're wondering if we couldn't get pigs to do some plowing or goats to do some weed eradication. We're all part of this ecosystem, and must find the right way to live in it, working with it- even if it's erratic.

Though we're just a few days into spring, things are busy-busy for us. Here are a few things we've been up to:

The one time it did rain hard, of course we had to go out and pick 200 heads of mizuna for the food bank. I finally gave in and took my shoes off. The mud would have taken them anyway...

Most times you don't pick everything from a bed, and it is left along with the weeds until we can get back to it to mow, till, and bed back up. Sometimes though, we don't get to it...and the weeds go to town! With all this shade, the soil would have never died out in time for us to till (putting a few thousand pounds of tractor on wet soil= compaction nightmare). So, I had to get to most of the leafy-weedy canopy by hand. Cool thing about a super sharp hoe? You get these cool cross-sections of roots you hacked! These are old chioggia beets!

Here is a cross section of radishes that have grown in together. How cool is this?

The blackberries we grow must be trellised each winter. It is a grueling, sharp, nasty job. Alain and Anna of Full Circle plugged away dutifully this winter and got most of them done. Here, I came to help one afternoon, and loyal to a fault, Byron just couldn't leave my side, nor stay put on his "safe space" of cardboard I made him. He HAD to be right next to me. he was tired of the sharps on his tiny dog feet and decided to hitch a ride while I was trimming roots.

Farming can be rough on small red dogs.

While we wait for spring to share the promises of her bounty, we must savor the last of our winter roots. Parsnips are an under-appreciated vegetable in my humble opinion. Ugly as they may be, and unpleasant raw to boot, cooking them unleashes a tender, sweet side that has hints of anise flavor. Here is a recipe for parsnip fries that will knock your socks off and seriously impress your burger. The recipe comes from Bon Appetit. Serve it with lemon-garlic aoili and relish this novel new friend you've made.

INGREDIENTS

• 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
• 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 1/2 teaspoon (or more) ground cumin  

Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.