Farm Fresh News - September 2016
Dear Friends,
 
In community, it is not just the joys, but often the sorrows that remind us of who we are and the bond we share. This week The Farm is in mourning over the loss of Anita Whipple, an angel of a woman who was taken from us in a tragic auto accident right in sleepy little Summertown. Anita may be best known as our community photographer, documenting every gathering, producing images to illustrate our connection and relationships, intimate portraits, as well as delightful reminders of the beautiful nature which surrounds us.
 
 
Anita dedicated her life to the service of humanity. She worked diligently by the side of her partner Peter Schweitzer, as the accountant and bookkeeper for Plenty International, the relief and development organization founded by The Farm Community back in the 1970s. Plenty is strong to this day, in no small part thanks to her dedication. Anita's solid gold attention to detail preserved the impeccable reputation of Plenty through every audit, something so critical for the success of any nonprofit.
 
Her ever present smile, alto harmonies, and open heart... As one friend said, Anita saw and brought out the best in all of us. The loss of her presence in our lives is felt around the world.
 
Peace,
Douglas
 

The last photo posted by Anita on Facebook.
 
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Click here to subscribe or to make a one time donation.
 
My heartfelt thanks goes out to all of you who made a contribution in support of Farm Fresh last month. It was a great start! I heard from so many of you and I am humbled and grateful for your appreciation of my efforts.
 
I also want to thank those of you who took the time to participate in my survey, allowing me to have a better idea of your interests and what you would like me to include in this newsletter. Over 77% of those who responded wanted more about gardening. Spirituality was a close second at 70%. Community Life and Natural Building were tied at 61%, Moving to The Farm and Achieving a Sustainable Life both had 50%. Thank you so much! I will do my best to deliver.
 
You can help keep Farm Fresh going by pledging $2, $5, or $10 a month, or by making a one time contribution.

Click here to take the survey.    I look forward to hearing from you.
 
 

A late summer cover crop of buckwheat hums with bees of all types.
 
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The Farm Experience Weekend, September 16-18, and October 14-16, 2016 – Register Now!
 
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Puttin' Up Tomato Sauce

In late summer, gardening is very much about reaping the harvest and preserving it for winter. Nothing brings this home more than a shelf full of bright, red, canned tomatoes. Tomatoes are one of the easiest and safest foods to preserve by canning because their high acid content inhibits the growth of harmful bacteria like botulism. I try to preserve about 20-30 quarts of whole tomatoes, and when this is accomplished I will use the rest of my harvest for tomato sauce. 
 
 
Basic Instructions
Pear shaped Roma's are preferred for tomato sauce because they are primarily flesh, with much less water than your standard "eaters." It takes much less time or energy to cook them down to a nice, thick sauce.
 
I simply cut off the tops where the stem was attached and puree in a blender. Sauce purists will utilize a device known as a Squeezo, which separates the seeds and skins from the pulp. It can also be used for seeded grapes if you are into making grape jelly. 
 
 

left the Squeezo - right, tomatoes blended using my Vita Mix
 
Pour the pureed tomatoes in a large pot and cook until the sauce reaches the desired consistency, nice and thick. Depending on how much water is in your tomatoes, this may take several hours.
 
As the sauce gets thick, and is about ready to can, you can add flavoring and spices like basil and oregano. You do not want to add these too early, as the flavor will just evaporate or boil away. Salt to taste.
 
You may want to add some vegetable flavorings like onion, garlic, and green pepper. You can also include chunks of zucchini, but as I mentioned last month, you must add these in limited quantity to maintain the high acid levels that inhibit the germination of botulism, which can only develop into the botulism toxin in low acid, oxygen-free environments such as vacuum sealed canning jars.
 
Sterilize your jars in boiling water. Remove the jars from the water. Pour the sauce in your canning jars. You'll find tools/accessories like a jar lifter and canning funnel will come in very handy. 
 
TIP: Use a paper towel to make sure there are no drops of juice or bits of tomato on the rim of the jar, which can prevent your jar lid from sealing properly. Your jar lids should be in your boiling water for a few minutes to soften the rubber gasket that establishes the seal. Place the lid on each jar, secure in place with a jar ring, and return to the pot with boiling water.
 
 
When you preserve food in a boiling water-bath canning pot, you heat the jars and their contents to the boiling point, again you are killing off the micro-organisms that can cause spoilage, mold, or fermentation, and bacteria such as botulism. Boil for 20-25 minutes.
 
Remove from the boiling water. As the jars cool, they will pull a vacuum You will hear a "ping" as each lid inverts and forms the seal. Check each jar by pressing down in the center of each lid. There should be no movement. Finally remove the ring. Write the date on the top of each lid, so that months or even years later, you will know exactly how long ago you canned the contents.
. 

Bottom right: a canning jar lifter. Note: One narrow mouth and two wide mouth jars.
 
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It is time to start planting the fall garden!

You can usually find broccoli starts at a local nursery or garden supply store. Even Walmart sells flats of plants these days.

We usually plant lettuce from seed. Mine are just beginning to come up.

Lettuce seeds can be very tiny and difficult to space properly, requiring a lot of thinning later. We like to purchase pelleted seed, where each tiny seed is covered in a coating of clay, making them much easier to space properly. You can purchase pelleted seed from Johnny's Seeds.

pelleted seed

 blender
 
 
I hope you'll make the effort to take a firsthand look at The Farm during one of my GreenLife Retreat Weekends, and that it will inspire you to pursue your dreams and find your chosen path! 
 Thanks again for your time and attention.
Douglas
 Spread the word. Spread the dream! 
Out to Change the World and The Farm Then and Now

 

 

Out to Change the World
The Farm Then and Now

Order both and save!

The 2016 GreenLife Retreats Calendar

September 16-18 Farm Experience Weekend

Celebrate the Equinox: The best overview of life in community, exploring green building and solar technology, organic gardening, midwifery, alternative education, starting a small business, and so much more. Watch the video / Farm Experience in photos/

Oct 16-18 Farm Experience Weekend

Fall Colors and a Fire Circle: Always a jam packed weekend. A time of reflection and introspection.

 

 

Now it's up to you. Register today! 

Midwifery Workshops: www.midwiferyworkshops.org/

Swan Trust Activities & Hikes   Contact: foreverwild@swantrust.org

Permaculture Apprenticeships: Learn straw, cob, earthbag, turf roofs, bamboo, thatch, clay plaster, adobe, alis, and food self-reliance at The Farm Community.

Spiral Ridge Permaculture - Workshops and Classes

 Meet your host at GreenLife Retreats: Douglas Stevenson

 

 

Green Life Retreats
A division of Village Media Services
PO Box 259Summertown, TN 38483
931-964-2590 - office 931-626-4035 cell
Douglas@villagemedia.com
www.villagemedia.com
www.greenliferetreats.com
www.douglasstevenson.com 
Douglas@thefarmcommunity.com

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